The belly dance world....

Morning after the last Show...

sandrakeil — Sun, 07 Oct 2007 19:24:32 GMT

...nothing better than a long walk on the beach!!! Me, Daniel and my soulmate Pia!! ;-))

Khelashi Calendar now available!

sandrakeil — Thu, 27 Sep 2007 18:50:34 GMT

It's beautiful! And all proceeds going to Wexford's Women's Shelter! If you would like to buy one, send me a message...

Fidi Cioponea-Schweer

sandrakeil — Mon, 03 Sep 2007 09:14:32 GMT

www.tanzcollagen.de She is an amazing dancer and incredible teacher! Whenever i am in Berlin I take private lessons and I learn so much in just one session! And she knows how to set the pigs free! ;-)) Check her out!

My Daughter!!!

sandrakeil — Sat, 11 Aug 2007 11:03:56 GMT

That's one of my favourite pictures of her, she's getting a modelling portfolio together! I am so proud! ;-)) And not only because of her looks! ;-))

Delicious Bahklava!! I love it!!!

sandrakeil — Fri, 13 Jul 2007 18:51:38 GMT

Ingredients: 500gms. filo pastry sheets 500 gms. Rendered butter (ghee) melted 500gms. walnuts or pistachios powdered coarsely 200 gms. sugar powdered 1/4 tsp. allspice freshly powdered 1/4 tsp. cinnamon powdered For Syrup: 300 gms. sugar, 3/4 cup water 1 tbsp. milk few drops orange blossom essence Method: Mix together, sugar, spices and nuts. Use a flat-bottomed baking tray, into which size of pastry sheet will fit. Place one sheet in tray, brush with ghee. Repeat for half the sheet, piling up. Spread out nut mixture all evenly over piled sheets. Repeat procedure of sheet and ghee alternating, till all sheets are used. Brush uppermost sheet with remaining ghee. Cut in squares or diamonds, using pizza cutter. Bake in preheated oven for 30 minutes at 180oC, or till sheets are crisp and light. Keep aside to become cold if using hot syrup. Alternatively, use hot if using cold syrup. Do not heat both, else dish will get all soggy. To Proceed: Use milk to clarify syrup. Make syrup of sugar and water, till just under one thread consistency. (Refer feature for detail on syrup making) Add essence, stir. Strain, pour over cold bahklawa or cool and pour over hot bahklawa. Making time: 1-1/2 hours Makes: 20-24 pieces approx. Shelflife: After syrup is poured, best fresh Separately, 3 weeks or more, refrigerated.

The beginning...

sandrakeil — Fri, 25 May 2007 11:15:02 GMT

Deep down In the darkness of our souls Where sleeping dreams lay silent Like shells in an ocean Deep down Where the waves make no sound And the wind can't reach Deep down There is nothing But a beating heart. It plays sweet rhythms. A lullaby Slow and steady, It longs to be awakened by the kiss of a song a dancers feet. A touch of passion to rise above to make our dreams be seen to live for all eternity.

Passion

sandrakeil — Mon, 18 Dec 2006 08:32:18 GMT

With passion pray. With passion work. With passion make love. With passion eat and drink and dance and play. Why look like a dead fish in this ocean of God? Rumi

Sing Lalla, wearing the sky...

sandrakeil — Sun, 10 Dec 2006 23:05:55 GMT

Dance, Lalla, with nothing on but air. Sing, Lalla, wearing the sky. Look at this glowing day! What clothes could be so beautiful, or more sacred? (Lalla Ded)