Line Dancing Week 2012

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Line Dancing Week – Update – Good for your heart!

By Terry Orr

Today line dancing is a worldwide phenomenon. Devotees have formed organizations are worldwide – and has been around in one form or another for centuries. There are lessons, classes, books, videos, cruises, weekend dances, and conferences, competition for all levels and in many local dance halls/clubs around the world.

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While there are a very wide variety of opinions on when and where line dancing originated from.  Some online sites refer to the ancient drawings in Egypt and later in Greece. Yet others indicate refer to tribal gatherings – and in the Americas (north and south) folks have been here for 20 to 30 thousand years ago.  I suspect when and where really doesn’t matter in today’s world. There are millions of folks around the globe who enjoy line dancing, watching and or participating.

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Definition of Line Dance

Line Dance is a formation dance, in which dancers form either a single line or multiple lines, depending on the floor space available. There is no physical contact between the dancers, but they execute the same moves at the same time. The dancers either face each other or face in one direction. Even though they don’t touch, the cohesiveness makes this dance impressive to watch. Line Dances can be simple or fairly complex.

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Line dancing, by definition, is a participatory form of dancing, with all the members dancing together for their own enjoyment, repeating a pattern of steps in sequence to the beat of the music. There are many different theories as to when line dancing originated. Most theorists agree that line dancing as we know it originated in Europe as Folk Dancing, also called Tribal Dancing in many other cultures and countries. http://uk.ask.com/question/where-did-line-dancing-originate

Though deeply rooted in Irish and German folk traditions, line dancing was off most urban grids until 1992 when Billy Ray Cyrus megahit "Achy Breaky Heart."

Adam Herbel, a.k.a. the Dancing Cowboy, teaches country line dancing at The Rodeo Club in San Jose, California. He said some come for the exercise, some for the music and atmosphere.

Dancing Cowboy
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REDNECK AEROBICS

"We have a funny thing called redneck aerobics," said Herbel, described as a series of five or six upbeat line dances strung in a row.

"When the DJ calls out 'its redneck aerobics,' everybody knows what's coming," he said. "Sometimes the fitness gals will do pretty advanced line dancing."

So grab you friends and head out to have a great time and then let us know how it was!!!

References and Links:

http://www.squidoo.com/top-10-line-dances-from-the-world-line-dance-newsletter

http://ibnlive.in.com/news/line-dancing-good-for-that-achy-breaky-heart/136694-17.html

http://www.worldlinedancenewsletter.com/WorldEventCalendar.html

Celebrating Country Cooking Month

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By Chef Diane

Every week after church I have lunch with my parents.  We usually have soup or something light, and once a month we eat out.  Last month, the Sunday before my birthday, my father cooked lunch.  He made one of my favorite meals.  Chicken Fried Steak with milk gravy, real mashed potatoes, butter beans and buttermilk biscuits.  I was sure we were celebrating my birthday a few days in advance.

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Living in the South, most people cook "country" foods.  It always fascinates me to learn what people in other parts of the country eat for dinner.  I have a friend who's Italian, so he eats a lot of Italian foods.  I have a friend who lives in Boston, and he eats a lot of seafood.  I have a friend in California, who eats a lot of "health" food, and another friend who lives near the big city, and eats out often.

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But I was raised on "Country" food, and that means black eyed or field peas and cornbread, Fried Chicken, chicken and dumplins, catfish, ham and tater salad, biscuits and gravy and some peach cobbler for dessert, then wash it all down with a gallon of sweet iced tea.

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In today's world it is so easy and fast to hop down to the burger barn and grab a burger and fries...with a side of pink slime...but this is Country Cooking Month, so why not run to the nearby Piggly Wiggly, or other grocery store and buy the fixins for a real country meal.  To start you off...I’m gonna share my daddy's secret for delicious country fried steak and milk gravy recipe with you.

Country Fried Steak

Ingredients

Swiss steak

Olive oil

Buttermilk

Flour

Salt

Pepper

Directions

In a cast iron skillet, heat up olive oil, enough to fill the pan almost half full.   Next, take your Swiss steak and dip it in a bowl of buttermilk, make sure it’s covered.  Next, dip it in a bowl of flour that has been salted and peppered.  Press down to make sure it’s coated well.  Then place on a cooling rack to let set.  Test your oil to make sure it’s hot enough.  To do this sprinkle a little of your flour in there to see if it sizzles.  When it is ready, place your steak in the oil.  You can fit about 3 pieces in there.  After 3 minutes, flip over, careful not to splatter hot oil on you.  Let cook another 3 to 4 minutes...then remove and place on paper towels.    When all the steaks are cooked, pour out most of the oil; leave a little in the pan, about a tablespoon.  Add about 1/4 to 1/2 cup of flour, stir up then add about 1 to 1 1/2 cups of buttermilk.  Stir over low heat until thickens.   Pour over steak and enjoy!

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