DANCE KALEIDOSCOPE + BUTLER + MUSHROOM FARRO SOUP

Last weekend I went to see Dance Kaleidoscope‘s Remembrances performance and I was in awe of their talent. The PR agency where I work hired a DK dancer to choreograph a routine for a client’s event and I enjoyed getting to know her. She was very kind and gave me family vouchers for discounted tickets to see the show. The first part of the show was Icono Glass, which was choreographed to the music of Philip Glass. There were a lot of quick movements and jumps involved.

The second part was Remembrances, which illustrates the story of the Holocaust through dance. They had a question and answer session after the program with the choreographer and all of the dancers. The movie Schindler’s List was part of the inspiration – they had one dancer in a red leotard so that you could identify the main character. A ballet troupe in Texas is the only other place that this show has been performed. It was a very powerful experience and I was impressed that DK and Butler University make an effort to get as many school kids to experience the performance. I surprised my friend with flowers and she has inspired me to add ballet classes to my bucket list.

It was also fun to visit the Butler campus. My grandparents (my dad’s parents) met at Butler and my grandmother was a Pi Phi. She loved sending letters to me on her Butler Pi Phi stationary when I was at IU and I still have them in a shoebox. While I was not a Pi Phi, she loved hearing about my sorority experience. She passed away my sophomore year of college and I think of her often. She was tiny her whole life, stubborn with a bit of sass, and looked just like me when she was younger. I also inherited her Burberry skirts and mementos. She was one stylish lady!

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I treated myself to peanut m&m’s during intermission and inspired a few people behind me to do the same. Whenever my dad had snack stand vouchers for sporting events (when he was a principal) I always got peanut m&m’s.

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Clowes Hall at Butler

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The Pi Phi house

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I found my dream car in front of the Patachou on 49th and Penn before the show. If you’re a What About Bob fan, you will understand. 

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Now onto the soup! I have been craving soup lately since I have had a sore throat and this mushroom farro soup from Smitten Kitchen sounded delicious! It is not the prettiest soup, but it is good. I topped it with a generous portion of parmesan cheese and it was the perfect filling, cold weather soup. I found the dehydrated mushrooms at Whole Foods, but to be honest, I think it is fine if you just do more of the fresh mushrooms. The various mushroom flavors will not be there, but it will still be good! I also love farro. I have been eating this tasty grain in place of risotto and quinoa lately. It is $1.49 a bag at Trader Joe’s and I usually make it with chicken stock. For the soup, I would recommend increasing the amount of farro if you want a heartier soup.

MUSHROOM BARLEY SOUP

Recipe via Smitten Kitchen

1/3 cup dried mushrooms
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 cloves garlic, minced
1 pound mushrooms
1/2 cup farro, rinsed (or a cup)
6 cups vegetable stock (beef stock works too)
1/4 cup dry sherry
1 tablespoon tomato paste
Salt and pepper
1 tablespoon sherry vinegar

Cover dried mushrooms with 1 cup boiling water, and set aside for 20 minutes. Slice the mushrooms, then give them a rough chop to your desired texture.

Heat oil in a pot. Sauté onions and carrots over medium heat until onions begin to color, about 10 to 15 minutes. Add garlic, and sauté for 30 seconds. Add fresh mushrooms, and cook until they begin to release liquid, about 5 to 10 minutes. Raise heat and add barley; sauté. Add broth, sherry and tomato paste. Drain the dehydrated mushrooms, chop, and add to the pot. Season with salt and pepper, and simmer for about 40 minutes, until farro is tender. Stir in sherry vinegar and serve.

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I have a weakness for fun dishes and when I saw these rooster mugs at Crate and Barrel, I had to have one. Ok, I had to have two. 

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The large mason jars are perfect to store leftover soup. My sous chef agrees.

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