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November 2014 Benefit Betties Newsletter
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Keepin' Up With The Betties - November 2014
In this Issue:

  • 2014 Annual Car and Dog Wash
  • Kingwood Car Show
  • Featured Bettie - Lady Jae
  • Gettin' Crafty
  • Delicious Thanksgiving Recipe Additions
  • Birthday Betties
Contributors:
 Natty D'Light, Cynni Devine, Cherri Von Dame, Heidi Von Hoop,
Amelia, Al E. Cat, Roxie Gee, Hottie HeRo,  Jessie Rox
2014 3rd Annual Car and Dog Wash
By Natty D'Light

 
The Benefit Betties held our 3rd annual Car and Dog wash Saturday, September 27th at Mancuso Harley-Davidson Central. We donned our classiest pinup swimsuits to get all those dirty cars, pups and bikes clean for our furry friends at the local rescue Citizens for Animal Protection - whom we partner with every year for the PRIDE parade. The turnout was amazing and our Betties were busy from start to finish, with lines of eager customers wrapping the parking lot and down the feeder! Mancuso provided tasty BBQ and a rockin’ DJ to keep the girls moving and that party going! Although the ladies asked a meager $5 donation for their efforts, our friends opened their wallets and gave generously helping us exceed our goal once again this year!

A special thank you to our friends at Mancuso Harley Central for providing the location and their support, Abel from Immaculate Studios for capturing those unforgettable moments, as well as, ALL of our Bettie enthusiasts that came out to make our event another great success.

We can't wait to get your dirty dogs and cars clean next year!!
Kingwood Car Show

Lots of beautiful people and spectacular cars came together Sunday, October 19th for a great day at the Kingwood Car Show.  A range of vehicles from: Fords, Chevrolets, Plymouths, to Lamborghini and even a few motorcycles.  The Kingwood Car Show is a family event and there were lots of families spending time together. The Benefit Betties would like to start branching out into surrounding Houston Area Events, so be sure to look for us coming to events near you!!
 
-Cynni Divine

Featured Bettie:
Lady Jae
The Benefit Betties' Ballet Beauty

by Al E. Cat
 
 
You may have seen her shimmy and shake across the stage at both of the annual Benefit Betties’ balls, or even as the producer for the Houston Burlesque Revue, but Lady Jae is more than just a burlesque babe. A classically trained dancer who began dancing at the age of 2, Lady Jae comes from a long line of talented performers. In fact, you could say it is in her blood! Her mother owned North Shore Dance Academy and Cheri’s Academy of Dance in Conroe where Jae trained with her sisters from the time they could walk.

In addition to training in her mother’s studios, Lady Jae has also attended classes at the Houston Ballet, is a second generation graduate of the High School for the Performing and Visual Arts, and interned at the renowned Jacobs Pillow Dance Festival. Since those early days, she has formed the Houston Burlesque Revue in 2011, and has been a dance instructor for 12 years.
 
After a crazy Halloween weekend full of festivities, I took some time to talk with Lady Jae about her dance past, present, and future as well as her role with the Betties:
 
Al E. Cat:
I know you have been dancing since the day you could walk, what made you decide to dedicate your life to dance?
 
Lady Jae:
It really wasn't a decision; it was a drive. I have danced ever since I can remember, and there was a time period between the ages of 7-8 that I quit to take gymnastics, but quickly realized my calling was dance class. It wasn’t until I was about 13 that I really “clicked” as a dancer. I found my emotions in the music I was dancing to and wanted to perform constantly. At the age of 16 I began teaching at my mother’s studio and began choreographing my own competition solos, as well as solos for other girls in the studio. My mother told me, “I am going to teach you how to be a choreographer. It is a craft that not many can possess, but it will always keep you working, and it won't feel like work.” And she was right; it has never felt like work, it’s just my passion and drive. Little did I know that it would also become my art.
 
Al E. Cat:
You have experience in all forms of dance, from ballet to modern dance styles, what is your favorite style and why?
 
Lady Jae:
When I got to HSPVA I was introduced to Modern Dance, and have been in love with it ever since. It is my “happy place”. The techniques and history behind it are so rich and interesting. From Martha Graham to Merce Cunningham, Trisha Brown to Twyla Tharp, all of it was fascinating to me. As an intern, and then as an employee of Jacob's Pillow dance festival, I actually got to meet members of some of the greatest modern dance companies in the world, and those experiences have helped shape me as a dancer, choreographer and overall artistic human.
 
Al E. Cat:
If someone wanted to learn how to dance, where would you tell them to start?
 
Lady Jae:
I would ask them, “What style of dance would you like to learn?” There are so many great studios in Houston and all of them focus on different subjects. Are looking for basic beginner adult ballet or tap classes? Or perhaps you're interested in belly dance or burlesque? Or would you want to be on Dancing with the Stars and learn to Samba? Research the style you are looking for, and then go from there! Almost every style of dance can be found in studios all over Houston!
 
Aside from her busy dance schedule, Lady Jae also has been the lady behind the curtain for the first annual Benefit Betties ball and the driving force behind this year’s festivities as well. She literally took the ball and rolled with it! Aside from planning a multi-stage show, with performers all over the great state of Texas, Lady Jae coordinated every piece of Betties Under the Big Top, making for a true carnival experience.
 
Al E. Cat:
What is the best part of planning the ball each year? What do you truly look forward to?
 
Lady Jae:
I honestly look forward to how the audience and patrons react to the party. It is what any good producer does: observe the crowd. What was a hit? What was a miss? What did they like/hate? How can we wow them next year? All of this makes it enjoyable for me. It is a part of the art of entertainment; always leave them wanting more!
 
Al E. Cat:
What sets the Betties Ball apart from a normal show?
 
Lady Jae:
There is A LOT more that goes into a Betties Ball. For one thing, this show is all about raising money! I really want people to understand that they are going to get not just a show, but an experience that is for a good cause! It is also not a one man operation. This is truly an “all hands on deck” operation that takes months to prepare. From booking the venue, vendors, and entertainers, to planning decor, theme, and activities; all are meticulously thought about, voted on and acted out by the Benefit Betties as a group. I might be steering the ship, but it wouldn’t sail without the crew. ;)
 
Al E. Cat:
Do you have any hints you can drop about the 2015 Benefit Betties Ball?
 
Lady Jae:
I can give you a date: April 11th!!! And that it is going to be FABULOUS!


That’s right ladies and gentleman! You heard it here first - the 2015 Benefit Bettie’s Ball will be April 11th! We are all so excited to see what the new year will bring - and how Lady Jae will continue to WOW us behind the scenes and dancing across any stage! When you hear Lady Jae, you are guaranteed a show.

 
Gettin' Crafty!
 
 
Heidi Von Hoop here!

As a hoop and burlyq dancer, I spend a lot of time crafting everythng from custom made hula hoops to costumes and head pieces. But sometimes I don't want to make something out of necessity, I want to just for fun! Several years ago, I got into hand embroidery. I know what you're thinking, "Oh, that stuff my grandma did?". No! Well, maybe. The art is the same, but with the awesome patterns out there, you can make some really funky stuff.

So, what do you need to get started?

Small wooden embroidery hoop
Regular sewing needles
Embroidery floss
Pattern
Piece of fabric
Iron

All of these things are easily found at any craft store. All you do is iron on your pattern, and follow the lines with the floss. Once you get the hang of it, you can move on to more complicated stiches and intricate patterns. Here's a photo of one of my first pieces.

For more information on this retro craft, check out my favorite site for all the cool patterns and tools, and great tutorials, http://sublimestitching.com/.

Enjoy and happy stiching!
 
Delicious Thanksgiving Recipe Additions
A Revamped Tradition 
by Cherri Von Dame
Be Queen of the Kitchen this Thanksgiving and impress your in-laws by adding this revamped cranberry sauce recipe to your delicious roasted turkey!
 
Orange Bourbon Cranberry Sauce
Makes 4 cups
 
2 (12 oz.) packages of cranberries
2/3 c. white sugar
1 1/3 c. brown sugar
3/4 c. fresh squeezed orange juice
3/4 c. water
Zest of one orange, plus extra for garnish
1-3 Tbsp. bourbon of your choice*
*I personally prefer Jim Beam bourbon
Place all the ingredients in a medium saucepan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced, stirring occasionally. Once most of the cranberries have popped, remove from heat and let rest for at least 15 minutes.
Serve garnished with extra orange zest, or cover and refrigerate for up to 1 week. (Simply rewarm the cranberries later to serve.)
A Trifle Good Time
by Amelia

Pumpkin Praline Trifle
 
This is one of my favorite holiday recipes to make, as it is delicious, can be made in advance, and has a hint of naughtiness with a little rum. It has all of the favors of pumpkin pie, but with different textures and a fun presentation. Making the homemade pralines is probably the hardest part, but it pays off. Make sure to use an accurate confection thermometer, as it will turn to hard candy if overheated or will remain caramel-like if not heated enough. Mascarpone cheese is surprisingly easy to find – usually near the gourmet cheeses (such as fresh mozzarella) in any supermarket. Also, if you can’t find ladyfingers, feel free to substitute madeleines or slices of pound cake. Enjoy!
 
Praline:
  • Nonstick vegetable oil spray
  • 1 cup (packed) brown sugar
  • 1/2 cup sugar
  • 1/3 cup half and half
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 12/3 cups pecan halves (about 6 ounces)
Mascarpone cream: 
  • 2 cups chilled heavy whipping cream
  • 1 8-ounce container chilled mascarpone cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
Filling: 
  • 1 15-ounce can pure pumpkin
  • 1/2 cup (packed) brown sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 1/2 3-ounce packages soft ladyfingers
  • 4 1/2 tablespoons dark rum, divided
For praline:
Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over medium-high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260°F, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in single layer. Cool completely. Chop into 1/4-inch pieces.
For mascarpone cream:
Using electric mixer, beat all ingredients in large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for pumpkin filling.
For filling:
Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
Spread 1/3 cup mascarpone cream over bottom of 8x5-inch trifle dish (12-to 14-cup capacity). Place layer of ladyfingers over cream in bottom of dish (about half of 3-ounce package). Sprinkle 1 1/2 tablespoons rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over. Cover with another layer of ladyfingers. Sprinkle with 11/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight.
Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserve any remaining praline for another use).
Original Recipe Source: Bon Appétit  | November 2008
Photos by Amelia
Little Miss Melody

November 4


 

Catnip Martini

November 16


 

Lady Jae

November 18


 

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BenefitBetties@yahoo.com

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