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Hi-ya friends! So hey! To all my friends in KC:
Does anyone have a keyboard I could borrow during the last week of July for Fringe Festival? I have a friend coming from LA to perform in my show and it will cut down on his travel costs if does not need to bring his keyboard along with him.

Here are his requirements:

What I most definitely NEED is a full sized keyboard (88 keys) with sustain pedal. I would prefer weighted keys but they are not essential.

Thank you thank you! If you have a keyboard for me you will earn my unending love and devotion for ever and ever!

Sep. 19th, 2009

Mary Magdalene's Beginning Burlesque begins on Tuesday, September 29th! Come learn the art of the shimmy from Kansas City's own Dancin' Queen!

Class includes:
  • 12 hours practical instruction: 7-9PM Tuesdays from September 29-November 3, plus two free hours on November 10!
  • Burlesque dancing basics: Learn to shimmy, gyrate, and rotate your way out of your clothing!
  • Performance techniques: Make your performance memorable and energizing!
  • Costuming: Pasties, shimmy belts, fringe, and sequins. Learn to transform your wardrobe and draw the eye to *just* the right place! Special lesson from Laura Y, Costuming Goddess!
  • Professional Studio Photoshoot: with Blue Rue Studio Photography
  • Final Performance: Strut your stuff, be empowered, and show off your hidden goddess! Your own personal comfort level will always be respected.

  • Class fee: $84

    Contact kansascitycabaret@gmail.com for details and to sign up!

    Mary Magdalene learned the art of burlesque in Los Angeles under Kitten DeVille and has several years of performing experience. She currently plays Trixie each month in the Kansas City's Rocky Horror Picture Show troupe, "Fishnets and Floorshows." Besides performing for special engagements around Kansas City she occasionally appears as a guest act with the fabulous ladies of the Kansas City Society of Burlesque. She has performed at KC Fringe Fest, UMKC, Stanford and Sons Comedy Club, and Byrd Productions at the Just Off-Broadway Theatre, to name a few. Magdalene has 7+ years experience teaching a group classes.


    New baby!

    Welcome, Charlotte Analise Fowler, second daughter of The Baron von Aaron and marguerite. Born 06.02.09, 1:55PM. My second fake niece. She's beautiful.

    Student loans

    I found a letter from Sallie Mae today that I hadn't opened--I'd assumed it was for taxes. It turns out that since I went back to school in January, all my loans ($41,000) were deferred. Any payments I make during school will go straight to the principal with no interest! SWEET! If I keep making enough to pay my loans, I might be able to knock a few grand off of them in the next couple of years. I can't complain about that!

    It's a very special day!

    Hey everybody, it's She-L, the popular female component of ls_squared 's birthday!

    Happy Birthday, She-L!!!!


    <--Dances like Kermie:

    Spinach and Egg-Drop Pasta Soup

    So tonight after eating a wonderful soup dinner, I walked into my computer to read an LJ comment and discover that alptraumhg associates me with soup. Well that's ok, I guess! I like soup!

    Tonight we made this soup. It was super-duper easy, surprisingly filling, and really yummy. You should try it! (I'm really posting this because I thought that pepperedjane might like it!)

    Spinach and Egg-Drop Pasta Soup
    1/2 lb tubetti or other small pasta (we used egg noodles because we had them on hand
    2 qts chicken stock (we used a high-quality veggie stock)
    4 garlic cloves, thinly sliced
    5 oz baby spinach
    salt and pepper
    4 large eggs, beaten
    1/2 C freshly grated Parmigiano-Reggiano cheese

    1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well.
    2. In a medium saucepan, combine the stock and sliced garlic and bring to a simmer over moderate heat; simmer for 3 minutes. Add the drained pasta and baby spinach and continue to simmer over moderate heat until the spinach wilts. Season the soup with salt and pepper. Gently stir in the beaten eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of grated Parmigiano-Reggiano cheese. Super-yumtastic!

    Today's Postsecret

    It made me smile.

    Feb. 8th, 2009

    My dad sent me this. Thanks, Dad!

    Watch the whole thing...you won't be disappointed.

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