I am starting today with 2 things I love: soup making and contemporary dance. Food from the ground and feet on the ground — with consciousness and artistic purpose. A lovely way to enter the week.

I’ve got a pile of beautiful organic root veg (here they are enjoying the March sunshine!) begging to be made into soup. I shall oblige …

… and a deadline to have a wee solo completed for a performance this weekend. I’m working on a dance for Megumi Kokuba, a graduating student from The School of Toronto Dance Theatre‘s Professional Training Program. We’re collaborating on this solo for her, using both English and Japanese Flag Semaphore as a starting point for choreography. A dress is in the making and there are 3 huge paper airplanes as the set. I hope to share some video of the work later this week. In the meantime, feet-at-the-ready for final choreographic touches, which may or may not get settled on in the kitchen while soup making, just sayin’:

As per my post last Monday, I’ve spent the past week working on being conscious and present in the task at hand. Embracing or finding the simplicity of a job, a moment in time. And while soup-making and dance-making may seem disparate partners and dividers of attention, I think the cooking will provide some contemplation space for choreographic editing since the dance really is done, I just need to consider finishing touches, the editing of the movement and structure. And I think it’s working, this being present business; I seem to be a happier, more satisfied, less yell-y/cranky, exhausted and sad version of myself both as a momma and simply(!) as a being human. Happy week to all!