Taiko means drum in Japanese.
In ancient Japan the drum was played to drive away evil spirits and pests harmful to crops and then in thanks for a successful crop.
Drums were used in warfare to inspire troops, and as a kind of a code to transmit orders or messages. In battle, the drummer was an important part of keeping the troops advised and enthused.
Learning Taiko has proved to be a mental and physical challenge and workout. Your whole body becomes involved and finding the balance and coordination and concentration is an interesting test of blending all these elements together.
I have taken 2 classes now with Marc Steuben who is a member of Taiko with Toni – Toni is the leader of the parent taiko group.. I find him very encouraging, he really likes to have fun! Although I am certain I am a klutz he is supportive and diplomatic in his corrections.
If you are interested in Taiko classes please contact him at email@example.com
I’ll keep you posted on my progress. The group is Taiko with Toni and regularly performs and upcoming performances will be posted here also!
Angelique was filled with good energy. Her art was also filled with good energy, happy and moving.
Dream horses she made to ride to your dreams.
Cheerful jewelry to pick up your spirits!
Sunday, September 7 at the Denver Art Museum
Amazing traditional dress and dance.
High energy movements captivate imagination.
These people were very patriotic and proud to serve their country. A very warm, welcoming and friendly event. Must learn more about the different tribes and cultures.
Christal Chapman was my favorite artist at the Lafayette Peach Festival, and she was fun too!
She rescues scrabble, dominoes and mah-jongg and other small game pieces from thrift stores. She then turns them into the bases for her works of art these adorable, creative and fun little pendants.
This is a very small sample of her work. She tells me that sometimes her projects take over her house. I hope to go and maybe watch her while she’s creating some day soon but at least go and pick out some more pendants!
She also rescues magazines and books for their art and to incorporate into her art.
Her mother also does some amazing paintings on these itty-bitty toy pieces, I was dismayed when I got home and realized I forgot to pick out one of her mother’s painted pendants. A lot of detail on a small canvas. Definitely need to hook up with Christal soon and I hope I can find and rescue some dominoes and mah-jongg pieces from the thrift store for her artwork.
The results of the first pickling adventure with my brothers pickling gift. I rushed the pickling and the pickles were bland they had a good texture and a good flavor but we’re on the bland side
The secret ingredient is raisins!
I remember my dad using raisins in his pickles all the time. I think it was for flavor and to feed the good bacteria
I’m working on the supplies for a new pickling adventure. This one takes weeks to prepare the pickle bed. I’ll let you know the results in a few weeks
I’m also going to try the quicker pickles again and let them Ferment a little longer
How do sansei eat pickles? As a snack with hot rice!
The spicy smell of carnations
The smell of wet dog!
A new perfume
The sour smell of plain yoghurt
The earthy smell as I mow the lawn
The clean smell after a rainfall
The smell of a dog sitting in the sun!
A new wine
A wet macaw
A food I am not yet familiar with
Some dryer sheets
I received a surprise gift from my brother Sam to help me with my pickling adventures!
Unfortunately the instructions are in Japanese, I am Sansei I don’t read Nihongo!
But I don’t want to let my brother down so I tried to make pickles without direction from memory of watching my dad and from my discussions with my brother.
These are couple of cucumbers from a friends garden with some salt a little miso and the secret ingredient. She and her husband are not Japanese but love Japanese food and are my guinea pigs this go around This is after about one hour. The pickles need a slight pressure so you turn the handle and the little platform comes down and applies pressure. The way my dad used to do this is he get a plate, a clean rock, put the plate on top of the vegetables the rock on top of the plate and voila there was the necessary pressure.
Here are the pickles after about three hours!
They turned out a little too salty I had to rinse them off thoroughly add a little mirin (a Japanese sweet wine) and some more of the secret ingredient and let them press for about 12 hours. I thought this was a pretty good result slightly sweet slightly salty slightly a little of the secret ingredient slightly crunchy. Perfect for eating with hot rice! I’ll let you know what the secret ingredient is when I have the results of the tasting from my friend.