We all have them – those moments when you wish like an ostrich that you could burry your head in the sand and simply disappear. Since it has been a long, mundane, frustrating week of dealing with household repairs I thought listing my top three most embarrassing dance moments might help us all get our weekend giggle on! Here is my countdown:

Ahem, notice the not so graceful movement out of sync with everyone else

My not so graceful movement blatantly out of sync with everyone else captured for all posterity

3). My mother was a professional dancer on the stage in Kansas City  – I wish I could find the photo I have somewhere of mom with her dance partner dressed as a miniature Ginger Rogers and Fred Astaire. Since children are often encouraged to live out their parents’ discarded dreams, I found myself in dance class and recitals too – however, grace is not a word one would often associate with my gangly legs and two left feet.

Reaching for the stars

Off to a bumpy start on stage

2). A few years later I was part of show at Camp Thunderbird when I did an unexpected belly flop off the stage while dancing. I did my best to pretend it was an intended move – although I seriously doubt the audience whose lap I landed in bought my pretense!

Embarrassed with the Material Girl

When I “Got Into The Groove” with the Material Girl

1). The most horrifyingly self-conscious dance moment of my life? Hitting the disco floor with Madonna at Palladium after her 1985 bridal shower (and a few too many glasses of Champagne). The DJ spots her, throws on the newly released Into The Groove  and voila all eyes are on us – and my two left feet. Talk about an ostrich moment!

FX cover of Heard It Through The Grapevine

Finally In Synch: Video for FX cover of Heard It Through The Grapevine

Okay, I shared mine – now it’s your turn to make me laugh. What are your most embarrassing moments? If you have them on film please do share on Facebook! Maybe we should all take some comfort in a recipe inspired by an artist who can definitely get into to the groove…

Raspberry Beret Bars

Raspberry Beret Bars

I’d like to dedicate my newest recipe to Prince for making me feel twenty-one, and inspiring me to get creative at what I do best again after a great concert I went to with my daughter, Tatjana.

Servings: 20
Prep Time: 45 minutes
Cook Time: 40 minutes


For the Raspberry Puree

  • 1/3 cup granulated sugar
  • 3 tablespoons water
  • 12 ounces frozen raspberries thawed

For the Shortbread Crust

  • 1/2 pound unsalted butter
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the Filling

  • 6 large eggs
  • 2 1/2 cups raspberry puree
  • 1 cup all-purpose flour
  • 12 ounces semi-sweet chocolate melted (optional)


Raspberry Beret Bars

  1. Preheat oven to 350° F. Grease a 9″x13″ baking sheet with butter and flour, shaking off any excess flour.

For the Raspberry Puree

  1. Place the 1/3 cup sugar and water in a small saucepan over medium heat, and stir frequently, until the sugar dissolves into a syrup, about 5 minutes. Remove from heat and cool.
  2. In a blender, add the thawed raspberries with the cooled syrup, and blend until smooth.
  3. Strain the raspberry puree through a fine mesh strainer to remove the seeds. Refrigerate until ready to use.

For the Shortbread Crust

  1. Mix flour and salt together in a medium size bowl. Set aside.
  2. Cream butter and 1/2 cup sugar together in an electric mixer fitted with a paddle. Once it is well blended and lighter in color, add the flour and salt mixture, and continue to mix on low, just long enough to incorporate the ingredients (don’t over beat).
  3. Pull the dough together into a big ball in your hands, and press into the greased and floured baking sheet, pushing it down and into the sides as well as the bottom of the pan to form the crust. Bake in the preheated oven for 15 minutes, or until beginning to go golden brown. Remove from oven, leaving the oven on, and cool on a cooling rack.

For the Filling

  1. Whisk the eggs, 2 1/2 cups sugar, and raspberry puree with an electric mixer. Add flour, and mix well. Pour into the cooled crust, and baked in the preheated oven for 35-40 minutes, or until the filling is set.

Serving Suggestions

I prefer these delicious bars straight-up, but if you are in a really decadent mood, spread melted semi-sweet chocolate over the top of the bars, and let cool and harden before cutting.

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  • August 31, 2015
    5:21 am

    I was 7 years old when I took a nose dive into a frigidly cold puddle at the entrance of the parking lot that my brother and I would cut through to get home quicker. Leave it to me to fall into said puddle and call for help thinking my brother would come to my aid. He was laughing too hard to be of any help as was I. Did I mention that the parking lot was for the local police department? Of course, the police hearing a youngster calling out for help caught their attention and a few officers came running down the steps to see what had happened. I saw them coming, got myself up and started to run after my brother who was already racing off without me. Dripping wet, I made it home without having to talk to the nice police officers who apparently figured out what had happened. That was the day, I learned not to call for help when it wasn’t really an emergency. I still laugh when I think of that day and the gallant police officers who were ready to help a soaking wet little girl. I don’t recall what we told my mum when we got home other than that I had lost my balance and landed in a puddle of icy water. I suspect that we omitted the details about the police officers running to help me.

    Love this recipe for the raspberry bars and think I may have to shake things up this holiday season and make a batch or two of these. I suspect that I will make them with the chocolate on top since all my buddies are chocolate lovers. Thank you for the recipe Jewels and for the giggles.