Wow: what a response!?


I’m sitting in a record shop turned coffee shop and the new James Hunter album is playing in the background. Sipping m’cuppa joe and finishing my prep and music for the Oxford Swing Festival classes this aft and I just wanted to say a heart felt thank you.

I have had so many shares, views, notes and offers since I posted my ‘Dance Partner for ILHC’ post. It’s been unexpected and greatly appreciated. I’ve been particularly moved by the followers leaders who have messaged me to say that they have often felt the same anxiety about finding/asking a potential dance partner. Why is it so difficult to find someone to hold hands with (in the dance way, not the romantic way)? Why does it feel so personal and not ‘professional’ or ‘constructive’? There are some great people who have messaged me and I’ll be sorting things out in the coming weeks – but I just wanted to say thank you all those that shared my post. I’m still open to emails/FB messages and have been touched by the kind words and support shown by my London dance partners, instructor friends and dance peers worldwide.

My packing this weekend’s teaching (can you tell I’m gluten and dairy free):


I’m going to go and teach some awesome people my thoughts on how to move on our own now. I feel ¬†inspired by this community to do my best work, bring the best out of others and to challenge our preconceived notions of what we think we’re capable of. Again, you awesome person there on the side of this screen – THANK YOU. I’ll keep you posted on the journey.

Recipe: Sweet and spicy nuts


Last year, I made these as a holiday present for my friends. It’s super easy and highly addictive. I advise making these with extremely caution – you will eat all of them.

You’ll need: 1.5 Cups of raw cashews, 1.5 Cups of raw pecans
A room temperature egg white
Approximately 2 tablespoons of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of cinnamon, good salt and half a cup of sugar.

Whisk the egg white until it’s frothy, gently mix in the sugar and spices. Coat the nuts in the egg mixture. Put a piece of parchment paper down on a baking sheet. Spread the nuts out in a single layer. Roast for 25 – 35 minutes at 300 F or 150 C. Use a spoon to mix the nuts around once or twice while they’re cooking.

Allow to cool – toss in a bowl with dried fruit of your choice. I personally like dried cranberries and/or dried cherries.

Put some in a mason jar with a ribbon around the lid and it’s a great hostess present.