Mad Monday Strawberry Dip
Today’s Ballet Secret
is the brainchild of one of my wonderful, creative students. I was describing
how a fondue should “melt”, as per its definition, and was explaining that one should never
suddenly drop into the plié, allowing gravity to take over. She had an even
better description.
She said it is like a chocolate fondue. Imagine dipping a
strawberry into a pot of rich, melted chocolate. You would dip the strawberry
slowly and carefully, sinking it into the chocolate to just the right depth,
and then bring it out with equal care. You would never smash the strawberry
down into the pot, splashing the chocolate all over everything in the vicinity.
You would always do it in a slow, lyrical fashion.
That’s how fondues should be done.
From the Big Blue Book of Ballet Secrets:
Ballet Secret #17d:
“Imagine dipping a
strawberry into chocolate to get the correct rhythm for a fondu.”
Link of the Day:
Quote
of the Day:
“All that is important is this one moment
in movement. Make the moment important, vital, and worth living. Do not let it
slip away unnoticed and unused.”
― Martha Graham
― Martha Graham
Help expand the knowledge base!
Leave a comment about any instructions, ideas,
or images that worked best for you!
Want to know more about me? Read my interview at Ballet Connections:
Or "Like"
me on my Facebook Author Page:
No comments:
Post a Comment