Tap dancing is a great way to get ready for the Race for the Cure
11:04 AM, Aug 7, 2012
SHAWNEE, Kan. - I must say that I haven't had this much fun at a workout in a long time. Patty Warren invited me to the Nallia Dance Studio, at 5722 Nieman Rd. in Shawnee, Kan., with the Silver Foxes tap dancing class.
I quickly learned that tap dancing exercises your memory and your muscles, and when you finish a routine and a workout you're smiling.
It was the first time in my life that I've had a pair of tap shoes on, and of course, it was my first attempt at tap dancing.
I was in the right hands. Instructor Marj Gumminger is a long-time instructor and tap dance performer in the greater Kansas City area.
I'm sure Marj had to exercise extreme patience with me as she taught me a few basic tap routines. The ladies in the class told me they actually compete in tap dancing tournaments and they perform at area nursing homes and assisted living centers.
"We get such joy performing for our seniors who are smiling and remembering the days when tap dancing was king," Gumminger said.
The Silver Foxes have several dance routines complete with costumes and props. They're also award-winning tap dancers who have won several medals in the over 19 category.
After tap dancing for one hour, I am better prepared to walk in the Komen Race for the Cure on Sunday, August 12th at Union Station.
Several of the Silver Foxes have had family and loved ones dealing with cancer, so they made a generous donation to
Komen for the Cure.
In addition to good exercise, Patty Warren believes everyone also needs a good, healthy recipe for dessert. She shared her personal favorite for
Frozen Strawberry Dessert. You'll need:
1 cup flour
1/4 cup brown sugar
1/2 cup soft butter
1/2 cup chopped nuts
2 egg whites
1 cup sugar
10 oz package of frozen strawberries
10 oz cool whip
Patty said to mix together the flour, sugar, butter and nuts until crumb like and scatter on a cookie sheet. Bake at 375 for 10 minutes, stirring frequently. Allow to cool.
Put room temperature egg whites, 1 cup sugar and slightly thawed and broken-up strawberries in a large mixing bowl. Beat on medium speed for twenty minutes. Your bowl will be full. Fold Cool Whip into strawberry mixture.
In a 9 x 13 pan put 3/4 of the crumb mixture in the bottom to form crust. Pat it down until fairly firm. Then pour strawberry mixture over the crust, sprinkle remaining crumbs on top. Cover and freeze.