A very talented grandmother is proving that the phrase “age is just a number” is accurate. She confidently stepped onto the platform and began an incredible salsa dancing performance.
She shook her shoulders elegantly at first, but that was only a warm-up. She moved into a full-body salsa performance in a few short moments.
She recognized she still had it as soon as she started moving her hips and legs, and she maintained the momentum.
She took the band by surprise with a couple new maneuvers once she was at ease, holding their attention as they kept up with her intensity.
The Latin Dancing Center defines salsa as follows:
Stepped on three consecutive musical beats, paused for one beat, and then repeated the motion. Cuban motion, which involves alternating between bent and straightened knees to create the distinctive hip movement, is a crucial component of salsa.
Salsa is usually danced by two people, but this woman showed she could be just as good dancing alone.
Although there are solo salsa variations such as “suelta” or “Rueda de Casino,” which entail partner switching in a circle, her distinct solo approach stole the show. Salsa can be performed impromptu or in accordance with a prearranged pattern, according to Dance Shoe Stores.
The band members’ smiles demonstrated how much everyone was enjoying her performance as the audience’s cheers became louder.
She began to shake her hips, and the audience went wild. Her salsa dances lit up the room, even at her advanced age.
It is quite touching to watch this animated dancer enjoy herself so much on stage.
Let this salsa-dancing grandmother serve as a reminder to us all that life is too short to stop enjoying the things we love, like dancing!
Healthy pickled beets
Eight large, fresh beets
one cup vinegar
half a cup of sugar
one and a half tsp whole cloves
One and a half tsp whole allspice
Half a teaspoon of salt
* Instructions:
Beets: scrub, then cut off tops to 1 inch. Put in a Dutch oven and cover with water. Heat till boiling. Simmer, covered, for 25 to 30 minutes on low heat, or until tender. Take out of the water and let cool. After peeling and slicing, put the beets in a basin and reserve.
Add the vinegar, sugar, cloves, spices, and salt to a small saucepan. Heat until boiling, about 5 minutes. Drizzle over the beets. For at least one hour, refrigerate. Before serving, drain.
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