In the Bavarian Alps, Waltzing My Way Into Family History
To cheer herself up, she liked to talk about her youth—climbing a cherry tree in her white graduation dress because she just had to have this one gorgeous cherry, ripping the dress her mother had hand-sewn for her on the way down. She sounded so high-spirited to me; her life seemed so magical before the wars swept her whole world away. She was educated, too, which was unusual for a girl in those times, and a Jewish one at that. She could read and write in seven languages. She was an expert seamstress and embroiderer, and she took dance lessons, which she loved. I was a dancer, too! Not social dancing, like her, but ballet and modern. As I read my book, I fantasized about the parties she must have attended at school.
The muscle memory was still encoded in her body. She had rhythm and grace. Her grief and loss had not stolen this from her.
Now, she was heavy-set, you could even say lumbering. But when I asked my question, she got up and began to slowly demonstrate by circling around my bedroom. One-two-three, one-two-three…her arms orbiting a phantom partner. I laughed when I saw her—she wasn't exactly an active senior, and she had neither a bra nor girdle on under her house dress. But then I recognized she could really move. The muscle memory was still encoded in her body. She had rhythm and grace. Her grief and loss had not stolen this from her.
'Pussycat,' she said, 'Come try.' I walked over and she put her arms around my waist and shoulder and began to hum, some waltz-y type music from her memory that I didn't know, as she spun me around our bedroom. We were both so happy.
I have continued to dance ever since, taking ballet and jazz classes well into my forties and since then barre class every day and a lot of yoga. Dance has sustained me my entire life. But before we'd met Erik, that brief lesson from my grandmother was the only moment that I'd ever truly experienced ballroom dancing.
Schloss Elmau was one of the first wellness destinations to offer dance retreats alongside more traditional spa activities.
The dance intensives are designed to make guests of all ages feel comfortable—and find joy in movement.
Now, I am going to be twirled again. Eric first puts on 'The Blue Danube' by Johann Strauss and then 'The Second Waltz by Dmitri Shostakovich'. He tells us to hold each other and move naturally, so Bruce and I sway side-to-side. He teaches us a two-step first and then the box step. Fun, but not what we'd come for. 'I want to swirl her around the room,' Bruce had said, when Erik had originally asked us for our goals. We keep knocking into one another. We laugh at our own clumsiness, and Erik laughs too. He is so glad that we are enjoying ourselves. Erik teaches us 'the lady turn,' where Bruce spins me under his arm, and then we two-step away from each other and he spins me back to him. Maybe it is the altitude, maybe it is the romance of it all, but by the time Eric puts on Elvis Presley's 'Can't Help Falling In Love With You'—also in ¾ time!—we are both breathless. And we are waltzing.
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Snowflake Potatoes Snowflake mashed potatoes were a regular option on menus at nicer hotels, trains, ships, and restaurants in the 1930s. Ingredients 4 pounds potatoes, boiled and mashed 1 8-ounce package of cream cheese, softened 1 cup sour cream 2 tablespoons salt 1 tablespoon pepper 2 cloves garlic, minced ½ cup chives, chopped ½ teaspoon paprika 3 tablespoons butter, melted Directions Mix potatoes, cheese, sour cream, salt, pepper, and garlic. Stir in chives. Set the mixture in a greased baking pan. Pour melted butter on top and sprinkle with paprika. Bake at 350 degrees F (175 degrees C) until golden, about 40 minutes. Dandelion Salad Recipe During the Great Depression, dandelion greens, which are packed with nutrients and can be plucked literally from most backyards, became a valuable food source for struggling families. Choose plants growing in areas free from pesticides or pollution, such as wild fields or your own backyard. To harvest, use scissors or a knife to cut the greens close to the base, leaving the root intact for regrowth. Ingredients 1 bunch dandelion greens, washed and dried 1 teaspoon finely chopped shallot 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 1 anchovy fillet, finely chopped (optional) salt and freshly ground black pepper to taste 3 tablespoons olive oil 1 ounce Parmesan cheese, shaved Directions Whisk shallot, mustard, vinegar, and anchovy together in a bowl. Season with salt and pepper, then slowly whisk in olive oil. Toss dandelion greens with the dressing. Top with Parmesan shavings and serve immediately. Grandma's Wacky Chocolate Cake This simple, rich chocolate cake was created during the Great Depression, when ingredients like eggs, milk, and butter were scarce. Instead, vinegar and baking soda worked as leavening agents, creating a moist and fluffy texture. Ingredients 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 1 teaspoon baking soda 1 1/4 teaspoons vanilla extract 1 teaspoon white vinegar 1/3 cup vegetable oil 1 cup water Directions Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Whisk together flour, sugar, cocoa powder, salt, and baking soda in a large bowl. Make three wells in the dry mixture—pour vanilla extract, vinegar, and oil into separate wells. Pour water over everything and mix until smooth. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving. Read the original article on ALLRECIPES
