WHO's IN CHARGE?

Bummer. We just got wet going to and from the local senior center that was having a St. Patrick's Day dance this afternoon. Well sort of a dance. What we found was about 15 tables of seniors waiting to be served corned beef, a tiny corner with no DJ present and music you could hardly hear over the roar of the crowd. Who's dancing? No one and after DH scanned the scene, we left.

Come to think about it, WHO plans a S P D dance on March 11th? What's wrong with March 17th? Of course now that we are home again, the rain has stopped and so has my taste for corned beef. DH hubby has promised me bouillabaisse* at Squid's tonight and so far as the rain clouds have moved east I think we can get there without getting wet.

This is not the first time we have been disappointed by the center's planned activities. The Big Band dance last fall was less than expected and since so many of the seniors are ...well senior (we're talking well into their eighties), they have less thought of dancing than just socializing. I should know by now that idea of a 'Dance' dance there is not going to happen.

Meantime, DH has agreed to attend the "Puttin On the Ritz" 6th annual Black Tie Ball, sponsored by the Carolina Heartland chapter of USADance in Greensboro. I have tickets and hotel at the Four Seasons all confirmed and clothes ready to go. In case anyone is interested find more at http://carolinaheartland.org/. This dance will be great as the organizers insist on "strict tempo" music for dancing and the crowd is all dancers. We have been before but missed last year for some reason that escapes me now.

It is a good night for hearty soup; damp and chilly. Maybe the rains will be gone by morning. I'll think about that tomorrow.

*Bouillabaisse is not Irish, it's a French seafood stew much like Italian Cioppino with mixed seafood in a tomato broth. I do not make it at home because the recipe has a million ingredients and serves a crowd, to make it for 2 is impossible. Squid's can do it right and are much better at it than I would be.
Compare the two at: http://www.epicurious.com/recipes/food/views/Bouillabaisse-238411
and
http://www.epicurious.com/recipes/food/views/Cioppino-106263

bbf