An dro

An Dro is a french dance, from Morbihan. The name An dro means circle. The An dro is dance in a circle, as a chain or in couples.
Generally the dancers make an open circle, holding by little fingers. The palm of the right hand of each dancer is turned up, while the palm of the left hand is turned down. The structure of the step is:
1. left, close, left (right foot up);
2. right, close, right (left foot up), holding the place.
In this way, the circle moves slowly and constantly leftward. While doing the step leftward the dancers move their arms upward, making a sort of loop. While standing on the place the arms move downward in the same manner.





There are many version of this dance
Kas a barh is danced two by two



In the An Dro retourné o chench'tu, the dancers dance the first part (16 beats) as a basic An Dro normale, then 4 beats moving their arms up and down. In the second part the dancers go towards the centre of the circle, clap their hands, turn and go outwards, clap their hands again, turn and repeat three times.



Hanter Dro (half a circle): the step 1 is the same of the basic An dro, while rightward the dancers make just a step and close. The arms don’t move: each dancer ciascun ballerino appoggia lean the right forearm on the left forearm of his meighbour, making a chain.
Danse Trikot is a mix of An dro and Hanter dro. Dancers hold each other by the little fingers, also when the arms don’t move.

Spelt with pumpkin and gorgonzola cheese

In the last few months I've been so tired that I never wanted to cook. But last Sunday I gave a look to a recipe in a magazine and I decided it was time to start again my experiments. I have to say that this is a good way to take care of myself and of my family. So I want to share with you some of my ideas. The first I propose to you is ispired by something seen in a restaurant, with some differences.

For 2 people:
spelt 100 g
pumpkin 100 g (or a little more)
a little onion
olive oil
salt pepper
vegetable broth
gorgonzola cheese

Chop up the onion and let it brown in the oil. Add the pumpkin in little bits and some water. Cook for ten minutes. Add the spelt and cook it for a couple of minutes, then add the broth gradually. Add salt and pepper as you prefer. When te spelt is well done (it will take 20 minutes, more or less), put some slices of gorgonzola cheese in the plates and then put the spelt over it.
It's wonderful with beer.