A whole mess of shows!

Well, as some of you know our life has been on OVERDRIVE lately... Just wanted to share some photos!

We recently were involved in Superior Community Theater's "Singin in the Rain". We began rehearsing in January and finally performed the last 2 weekends of March. The show went really well, we all got along great and it was a lot of fun! Jesse played Cosmo Brown and I was the choreographer/ dancer/ Olga Mara.

Cast photo

Then, more recently, we were in Attitudes Dance Association's "Turn up the Music" 2012 dance performance. Jesse was in three pieces and the finale, and I was in seven pieces plus the finale. It involved so much physical stress, as well as emotional and mental stress and SO many quick changes!!!! Luckily a few wonderful friends were willing to help out with the crazier ones :)

The cast of my piece :)

EXCITING NEWS!!! We just booked a hotel and airline tickets for our trip to NYC this June! We aren't really making plans, but we know that we want to go see the major sights (for Jesse's sake) and then try to get rush tickets for Lion King and Wicked on Broadway, and we're hoping to see ABT's Swan Lake with Julie Kent!!! How AMAZING would that be?!?!? The cool thing is... the week before that is our 3 year anniversary of being a couple, and our friends are getting married 4 days before we leave! It'll be a great month methinks :)

Also......I get a 60 minute massage tomorrow!!!!!!!!!! It could NOT come soon enough, my back is killing me from all those dancing days! Lol!

RECIPE OF THE DAY!

Pineapple Cream Pie

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup margarine, melted
• 2/3 cup white sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups milk
• 4 egg yolks, beaten
• 2 teaspoons butter, softened
• 4 teaspoons vanilla extract
• 1 (20 ounce) can crushed pineapple, drained
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon almond extract

1. In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
2. Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
3. In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately. 

 Enjoy!