Dancing For JOY!

Dancing For JOY!

It’s been a minute since I gave you an update on how The Captain and my dancing is coming. As you know we’ve been taking lessons at Arthur Murray. Learning dances like the Merengue, the Hustle, Swing, the Waltz, the Salsa and our LATEST favorite, the Tango! We’ve also added some fancy turns within those dances!

Well, we took our show on the road, so to speak! We were out at a place where there was live music last Saturday night and oh my goodness, we did it! They were playing one of our favorite songs and the Captain said to me, “should we try it??” I said, “why not?”

So we jumped up and started doing The Salsa (complete with all the fancy turns!) and it was SO FUN! And the other crazy thing? People actually watched us!!

Now I must apologize. I handed a friend my phone and asked them to take a video. When I got it back, there were instead like 27 pictures! So…try to imagine this in motion!

Thanks so much to Arthur Murray for making me look good!

Get your Introductory lesson for free – when you tell ‘em that Brook sent ya’! Give Arthur Murray a call and walk in and dance out!

Fresh Blueberry Cheesecake

Fresh Blueberry Cheesecake

When it’s blueberry season in Michigan, I just CAN’T get enough of them! And let’s face it, Bowerman’s Real Blueberries is my favorite resource for ALL things blueberry. When I saw this recipe online, I had to try (and tweak) it! Enjoy!

CRUST

1 cup graham cracker crumbs
1/2 cup old-fashioned rolled oats
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted

Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool. (it’s so hot right now I didn’t want to heat up my big oven so I used this oven from Gerrit’s Appliance!)

FILLING

1 (8 oz) cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla

Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.

 

TOPPING

2 cups fresh blueberries (you could use frozen)
1/2 cup sugar
1 TBS cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup water
1 TBL lemon juice

Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly. Cook for 2 minutes to thicken. Remove from heat, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.

Keep cheesecake chilled.

 

Pick up a copy of this recipe and get your blueberries this Saturday here!

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