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NATIONAL SQUARE DANCE MONTH

Jensperspectiveblog 1 Comment

Swing your partner and dosey-do, don’t let go. September is National Square Dance Month, here we go!

Square dancing was first documented in 16th-century England, but familiar in France and throughout Europe, too. As European immigrants settled in North America, they brought the dance with them. In the early years of the country, there was mixing of dancing styles between black and white people. The stereotype many Americans have of square dancing as an activity for old white people is a misjudgment. Early forms of square dancing actually have roots in the African-American slave communities.

The Western American square dance may be the most widely known form worldwide, possibly due to its association in the 20th century with the romanticized image of the American cowboy. Square dancing is, therefore, strongly associated with the U.S. Nineteen U.S. states have designated it as their official state dance. Though square dancing has undergone considerable development since then, many countries and regions have attained the status of square dancing as a folk dance.

GRAB A PARTNER

The art of square dancing requires a few standard requirements, beginning with dancers. Four couples, eight dancers total, arranged in a square, with one pair on each side facing the middle of the square. Women are positioned to the left of the men, known as the corner. The dance moves counterclockwise in a circular flow. The handhold is when one dancer’s hand comes together with the other dancer’s hand. When the grasp is broken, the handhold is over. To Allemande left means to hold left hands and walk around each other, then return to their original position. The Ladies Chain is when the ladies are singled out to walk towards each other and hold right hands. While walking through, they drop hands and give the left hands to each others’ partner.

HISTORY

While we were unable to identify the source of National Square Dance Month, in the early 1970s, efforts were being made for a Congressional resolution for September to be declared as National Square Dancing Month. No evidence has been found at this time that a decision, joint or otherwise, was made.

HOW TO OBSERVE

Participating in a local square dance club is also a great way to get involved in the community and make life-long friends. Joining a square dance class is the best way to learn how to swing your partner and dosey-do!

Use #NationalSquareDanceMonth in social media.

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Full Ruffle Short Sleeve Blouse for Square Dance#NationalSquareDanceMonth
Full Ruffle Short Sleeve Blouse for Square Dance
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3-Tier Solid Color Western Style Square Dance Skirt
The Square Dance and Contra Dance Handbook: Calls, Dance Movements, Music, Glossary, Bibliography, Discography, and Directories#NationalSquareDanceMonth
The Square Dance and Contra Dance Handbook: Calls, Dance Movements, Music, Glossary, Bibliography, Discography, and Directories

Brown Butter Garlic Parmesean Mushrooms

Jensperspectiveblog

These are insanely popular at our table. People who swear they don’t eat mushrooms eat these. These warm butter treats can be served as a snack or a side dish. The only complaint I’ve ever had is there are never enough and I usually make a double batch. See recipe below.

Ingredients

1 lb whole white mushrooms
1 cup browned butter
2 tsp minced garlic
2 tsp thyme
Parsean cheese to top mushrooms

Directions

Separate stems from mushrooms with care not to damage caps.
Dice all stems
Add butter to pan cook on medium-high heat until it turns golden hazelnut in color.  Watch carefully as you do not want to burn.
Add stem pieces, garlic, and thyme to butter. 
Mix well to coat and distribute ingredients.
On a foil covered, well oiled baking sheet place caps about 1/2 inch apart.  Make sure stem well is facing up to make a cup in the top.
Fill with butter mixture till slightly mounding over. 
Sprinkle with salt and pepper to taste.
Add Parmesean cheese to each, covering stem pieces. 
Broil in oven 15 minutes. 
Serve warm.

Extra tip:

You can play with this adding bacon or topping with chives.  Add more cheeses, or herbs.  This is my take on a classic mom has made for as long as I can remember.

Bacon Blue Stuffed Mushrooms

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I was looking to do something a little less traditional for my second vegetable dish, for this Christmas.  I wanted something slightly elevated to pair with a Prime Rib Roast.

After hours of looking through Pintrest and several websites I decided to go it alone and make my own.  I have to tell you the results both while making them and serving them were nothing short of exstatic.

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Ingredients

  • 2 1/2 lbs fresh mushrooms. I used both white and Cremini
  • 2 tsp minced garlic
  • 3 Tbsp butter
  • 8 oz cream cheese
  • 2 tsp fresh chopped chives
  • 5 strips bacon cooked and crumbled
  • 3 oz fresh Blue Cheese
  • 1/4 tsp Black pepper

Directions

  • Wash mushrooms well. The last thing you want is dirt in your dish.  This applies to the ones they claim are washed in stores.
  • Carefully separate stems from the tops
  • Place caps upside down on a foil lined baking sheet. Remember were filling these so the well left by the removed stem is where the filling goes.
  • Finely chop stems. I add mine directly to sauce pan.
  • Add butter, garlic and black pepper
  • Saute on medium heat about 7 minutes until they both wilt and turn darker brown. Be careful not to burn them
  • Spoon about 3/4 into waiting caps
  • Broil about 15 minutes taking care not to burn them.
  • Allow to cool at least 20 minutes while making the rest of the filling
  • Combine cream cheese, blue cheese, crumbled bacon, fresh chives, and remaining stems mixture, yes that butter too.
  • Using a spoon add filling on top of stems in mushroom well. This is a little messy so make sure you have extra paper towels nearby.
  • Top with any loose stems from baking sheet.
  • Refrigerate until ready to serve
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Spinach Artichoke Crusted Salmon

Jensperspectiveblog 17 Comments

Fish Fridays can be a challenge, especially when you dont like most fish. I started with a Pintrest pin for inspiration, used some of its elements then turned it on its head to make what we like to eat.

5 Salmon filets

  • 5 Salmon filets
  • 3 Tbsp lime juice
  • 1 cup italian bread crumbs
  • 1 tsp Italian Seasoning
  • 1 tsp Adobe seasoning
  • 1 tsp original Mrs Dash (yellow)
  • Spinach Artichoke Dip prepared
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  1. Mix bread crumbs, parmesan, Italian, Adobe, and Mrs Dash seasonings, in a small bowl.
  2. Line baking sheet with aluminum foil
  3. 2 tsp olive oil spread over
  4. Place 5 filets skin side down
  5. Sprinkle with lime juice
  6. Spread prepared dip over filets about 1/4 inch thick
  7. Top with bread crumb mixture
  8. Bake 350° 18 minutes
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Try it with Shrimp, Mushroom Pasta and Oven Roasted Squash

Shrimp, Mushroom Pasta

Jensperspectiveblog 16 Comments
  • 8 oz white mushrooms
  • 12 oz bag frozen cooked, peeled deveined shrimp
  • 1 pint grape tomatoes
  • 2 Tbsp minced garlic divided
  • 1 Tbsp minced purple onion
  • 2 Tbsp lime juice
  • 1 tbsp Olive oil
  • 1/8 cup Blue cheese crumbles
  • 1/4 cup Feta cheese crumbles
  • 4 oz deli spinach artichoke dip
  • 3 tbsp finely chopped sharp cheddar cheese
  • Bow tie pasta cooked and drained
  • 2 Tbsp butter
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  1. Prepare pasta as directed, drain and set aside to cool
  2. Add butter, shrimp, mushrooms, 1 Tbsp minced garlic to small skillet
  3. Saute over medium heat about 7 minutes
  4. Remove from heat and set aside to cool
  5. Mix lime juice, olive oil, minced onion, 1 tbsp minced garlic, Adobe, and Mrs Dash
  6. In large bowl combine sauted shrimp and mushrooms
  7. Add spinach artichoke dip, cheeses, and lime juice mixture
  8. Stir well then top with halved grape tomatoes
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Try it with Spinach Artichoke Crusted Salmon and Oven Roasted Squash