Improv for dummies?

i was looking for a way to kick my presentation and conversational skills up a notch and I got the bright idea to take an Improv class. what is the world was I thinking? i made the mistake of telling my very pushy friend who loves to do projects together about the class and of course she pushed me to sign up by finding the class, paying for it and forcing me to do the same. i suspect that subconsciously it was my own method of motivation because left to my own devices I would have talked about it for months and then let it fade into a pile of good ideas.

someone gave me some great advice recently, he said to dive head first into something you are completely uncomfortable with doing and do your best to figure it out. this is basically taking risks and I am glad to report that the Improv 101 at Lesley Kahn Institute was a hit! there are a few key reasons why...

1) great teacher Jamie Moyer - not the Phillies pitcher- check her out at second city
2) great group of professionals...i thought we would keep in touch, but oh well, I have all the memories and because they were all actors I get to see them from time to time on TV!
3) lastly but definitely not least, my great friend Nix who encouraged me!

while I don't knock Toastmasters, I would recommend doing Improv to anyone professional wanting to up their game and have some fun while doing it.

yes and-ing and loving it
~ fleeter

Blog, cook book and sheer inspiration

I am a food blog junkie! I love the photos, the stories and the bloggers themselves. When one of my food bloggers does a series of posts that I don't like, I feel betrayed, like I don't even know them anymore. I know it's dramatic, but I take my food blogs seriously! Lick my spoon is an absolute favorite. I follow her on foodbuzz, but it wasn't until a co-worker was talking about the blog last week that I rediscovered my affinity for her style, especially when it comes to root veggies.

I found the mac and cheese with butternut squash recipe and had to make this for Valentine's Day dinner. I made a few adjustments, using whole wheat pasta and went without the gingersnaps and pecans to keep thinks simple. I served it with a classic chicken piccata and a fantastic peach and berry cobbler I picked up from my other foodie crush, Ina Garten's cookbook Barefoot Contessa at Home. Check out the ooowey goowey goodness.

For my next blog, cookbook and sheer inspiration meal I am going to make G. Garvin's slow-roasted lamb shanks, my "it's all-green" salad and these sweet potato biscuits.

It's All Green Salad
1 cup baby spinach
1 cup shredded cabbage
1 cup chopped romaine lettuce
1 large ripe avocado cubed
Diced green onions
1 diced green chilli pepper
Cracked black pepper
Toss with 1/4 cup each of extra virgin olive oil and rice vinegar

Can't wait to plate this up!