& everything else

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A comprehensive list of everything we saw and ate in between celebrity dancer sightings and life-changing performances:

Le Pain Quotidien is always our first stop in the city. No matter the time of day or where we are headed next, it’s always a safe bet for something refreshing and delicious. It’s like a fancier, Frencher Panera Bread. Ask for their chocolate/hazelnut spread to smear over their homemade bread.

Central Park in April, my goodness, yes. We walked directly through the park from Lincoln Center to one of the early-round competition sites to see the lovely FBP students perform (congrats!), and it was magical. Birds chirping, sun shining, flowers blooming magical.

Rosa Mexicano, every night pre-performance. Sasha Radetsky recommended the guac, so we had no choice…

Jack’s Wife Freda for breakfast bowls and a rosewater pancake. It was a struggle not to order every option on the menu (dying to try the green shakshuka and the Mediterranean breakfast!). The staff was also very sweet and oh so chic. 10/10, would recommend.

Aritzia in Soho for the best dresses.

Blue Dog Kitchen. Golden corn bread with honeyed butter. Enough said.

Williamsburg stops: Catbird for a couple of new threadbares, WholeFoods for gawking and trail mix, Bedford Cheese (in a new location!) for fancy coffee to bring home to the manfriend, Sabon for fancy soaps to bring home to Mama, and Woops! Bakeshop for new/old friends and green tea catch ups.

The Empire Rooftop for Kentucky Gingers & shenanigans.

a beautiful day in the neighborhood

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On the first Sunday in weeks together and alone, You and Me set out to see the city on foot. White shoes, sunny skies, let’s try this neighborhood on for size. Somewhere between breakfast and lunchtime, turn up our noses at donut lines, beeline for eggy Portuguese treats, with a side of cilantro and fresh lime. I love Foxes and maybe that’s the Point, after all, therein lives your favorite coffee joint. All the way down Gano to the pink non-hotel, under the bridge, green river smell. Approaching our new regular- the one full of expectancy- we spot silly kids dangling atop our catalyst of synergy. All the while you play harmonica and I speak in rhyme, tomorrow singing Yesterday will be today’s paradigm.

boat house love

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blue glass

blue china

blue sky

blue sea

a long weekend for lobster

and a fluffy dublin tea

late night whisky scrabble

leaks into breakfast babble

sticky griddle we will dabble

breakfast for dinner, dialogue for dessert

warm wood surrounds us

empty space confounds us

still this young love abounds us

drowns us, pouring over every day

with

nutella lips

ginger sips

goosey quips

my person sticks

to yours like beans 

bean legs

soda breads

looking out

where the ocean ends

tiny hands

frozen sands

perfectly aimless

weekend plans.

twenty-five

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Now I am 25.  I eat black beans and scrambled eggs and doughnuts x 3.  I walk the West Side, build my own bouquet, take a bubble bath and do not nap.  I lounge in a striped romper and study the history of photography for actual credits.  I am tired, I am happy, I am mid-performance weekend.  I am sung to after grand battements, out of breath and blushing.  I am both Montague and Capulet, then Montague…then Capulet.  I am a saucy gypsy.  I anticipate the layoff and Valentine’s and a friends trip to the Plaza.  I practice shaky calligraphy, knit calf warmers, sing to my plants, sweep the kitchen.  I want to save superman, and I want to hold your hand.  I am 25 now.  25, here I am.

 

photo by Kelly Louise.

i changed my breakfast

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I am a creature of habit.  I don’t easily tire of routines, and when I find a recipe or food I like, I will often eat it every day until the season’s agricultural tide urges change.  That being said, every now and again a friend will recommend something (the breakfast bowl that inspired the image above has become one of my favorites) and it will scramble up my whole pattern in the most refreshing way.

Recently, two of my best friends have been raving about steel cut oats.  Their promise of a fuller, nuttier flavor and more robust consistency (as opposed to traditional rolled oats) finally wore me down; it was time for this creature of habit to break the mold.img_9564

Though they take quite a bit longer to prepare (about 20 minutes versus the 5 minute cook time for old fashioned rolled oats), those little steel cut morsels really are a game changer.  My mornings have me feeling stronger and more energized throughout the rehearsal day.  I’ve been mixing in some flax seeds as my oats cool, to give them even more substance, and a secret ingredient for an added boost…img_9563

DanceFoods is the first superfood blend made specifically with dancers in mind.  It contains a mix of maca root, raw cocoa, goji berries and plant protein, all sourced from small farmers growing chemical/hormone free plants.  That’s all of the organic antioxidants and energizing goodness, and none of the extra junk!

The blend was conceptualized by a former professional dancer who felt the stress of long rehearsal days weighing on him.  With little time to prepare an adequate lunch, he could feel himself growing weaker.  His solution was to create this blend, providing dancers with a quick way to digest the essential vitamins we so often miss out on.

A dancer’s body is her instrument, and taking care of that instrument begins on the inside.  To get the best fuel possible, I’ve been cooking up some oats every morning and mixing the superfood blend right in.  I top the whole shebang with some berries and cinnamon et voila!  My routine has transformed.  img_9557

DanceFoods is offering Setting The Barre readers a 10% discount on their first purchase!  Use the code ‘settingthebarre’ at checkout.img_9561

a sunday story

dsc08220The sound of blowing snow and falling sun wake me.  My apartment creaks as I shift pillows and the old radiators whine right on cue.  Sun beams C major through the frosty window.

All around winter sounds; oh sweet Sunday morn.

Thick layers wrapped and zipped and fixed, I waddle through snow right into his car.  Headed for warm caffeine and a walk through our latest most favorite neighborhood.

Every few steps a clump of gooey gingerbread appears inches from my lips.  I’m given no choice but to indulge and well, there are worse problems than this.img_9005

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Seeking refuge from chill in the old stone Athenaeum, we search through stacks and steal kisses.  From a certain corner Poe peeks in.  Smacky.  A nod to the oiled canvas Washington and we head back into the snow.

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Home at last.

He holds sunset tomatoes and fills the kitchen with french singing.  It’s early dinner and we’ll have a buttery omelette.  It’s big and full and tough to flip, but he knows full well:

things always taste better shared.

nesting

DSC08248.jpgIt’s nesting season!  Christmas gifts nestle into their nooks, scatter onto shelves and exhale renewal.  I’ve been cleaning out, rearranging, and savoring that fresh feeling of a new view.  A few peeks into the nest, if you’re interested…

these spiky friends and a new cookbook in the kitchen.DSC08234.jpg

a few sunny corners with new crates, cacti and collages.

 

three soft bells, the sweetest Christmas surprise, which will hang on my bar cart year round.DSC08209.jpg

this gorgeous interactive edition of one of my favorite stories, gifted by a best friend, lending its beauty to the sunroom.DSC08224.jpg

…and on that note, Wendy Darling’s dream boat above marshmallow Sunday sheets.  An oldie but goodie.dsc08236