An Introduction to Juggling Sticks & Various Demonstrations 

I am often asked by our guest where I find the time to accomplish the countless task that must be attended in the span of a day.  My simple response is that I'm a juggler.  I like to think of myself as "Gravity's Liaison", a mere intermediary between the props and the ground that allows for the beautiful simplicity of the dance to occur.  Object manipulation is not just my hobby, but it also my passion.  To me it is a metaphor for life, and through it I have gained patince, skill, humility, and a great deal of respect for all of the arts.  My goal is to remove myself from the equation as much as possible, because it is in that place that my mind is able to transcend and the objects do what they were always meant to do and we so often forget to do; they dance.  Life itself is a delicate dance.  Sometimes we get our toes stepped on, but more often than not we learn how to dance together.  

If you would like to learn more about Juggling/Manipulation Arts, please feel free to pay me a visit.  I am almost always in Plumtree!  I always keep a variety of skill toys in the shop so stop on by and remember to "Think Less & Play More".  That is something some great friends taught me.  You know who you are!

Thanks For Watching!!

Vegetable Risotto Recipe

2 cups Arborio rice
8 cups vegetable stock
1/2 cup sliced red onion
1/2 cup sliced red & green bell pepper
1 cup slided summer squash (yellow & zucchini)
3/4 cup sliced mushrooms
1 large carrot peeled, slightly steamed, and sliced
1 1/2 Tbs. cappers
2 Tbs. roasted red pepper
4 artichoke hearts quartered
1 wheel boursin cheese ("Garlic & Fine Herbs" variety)
4 Tbs. Butter
1/4 cup semi-dry white wine
Salt & pepper (to taste)

Garnish:
1/2 cup freshly shredded Parmesan cheese
1/4 cup sliced green onions (green part only)

       In a large skillet or saute pan on high heat melt 2 Tbs butter and add rice.  Toss a few times to incorporate butter and begin adding vegetable stock until the liquid covers the rice and stir frequently.  Once the mixture begins to simmer, turn heat to medium and continue to add vegetable stock while continuing to stir frequently.  
      When rice has a very slight crunch in the center, turn the mixture off and in another large saute pan add the other 2 Tbs of butter and turn on high.  As soon as the butter has melted add the vegetables, capers, artichokes, pinch of salt & pepper, and saute on high until veggies begin to brown very slightly.  Pour the wine into the saute pan with veggies to deglaze and turn the pan off.  Turn the pan with the rice back on high and add the sauteed veggies & the wheel of Boursin cheese to the rice mixture.  Continue to cook on high, adding vegetable stock and stirring frequently until cheese has melted completely and rice is firm but not crunchy at all.  Serve portions into a shallow bowls or deep plates and garnish with Parmesan cheese and green onions.                     Serves 4 people