The weekend after the Tango Mango, I am off to Norway to teach in Lillehammer. It is lovely to see familiar faces in the little Tango scene there. Stories of one famous ‘Lillehammer Winter Tango’ are remembered, when over a decade ago, 26 Tango dancers from Totnes came to visit, and we danced, went skiing, and had barbeques in the snow! This is a small but enthusiastic Tango community, happy to immerse themselves and work hard, participating in11 hours of workshops across a long weekend, plus some private lessons. On the last night, we meet for a teacher training session too. I return to the UK tired but feeling satisfied that I have given as much as I could and in a format that will help them to keep practicing and developing what they have learnt.
I am lucky with the weather – Norway is all bright and sparkling, not a cloud in sight, with temperatures approaching 30 degrees, while it is bucketing down in England. The day I return home, rain arrives in Norway, and the sun comes out in England
A big thank you to Sissel for organising the weekend, and especially to EllenÅgot, who was a lovely host. We really connected on a deep level, sharing stories, food and dancing. Her home-made bread is exquisite – here is a recipe:
EllenÅgot Solberg’s Bread
1.3kg roughly ground wheat
0.2kg rye flour
0.2kg crushed wheat
a bit of salt
some linseeds and sunflower seeds (possibly walnuts too)
1ltr sour milk or kefir
800 mltr water
Mix the dry ingredients, including the yeast. Add slightly warmed liquids. It will make a sloppy mixture. Leave to rise for 20 mins. Put baking paper in bread tins and pour mixture into tin. Leave to rise for at least 1.5 hours. Put in cold oven and switch to 180 degrees. Bake for 1.5 hours. Cover the top if it gets too brown.
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