How HAS a professional ballet dancer stayed healthy during quarantine? Although restrictions are slowly being lifted here in Germany, we are still a far-cry from “normal”. And since so many of my followers said they’d still be interested in a full quarantine video, here it is!
BALLERINAANDHOME
Hi, I’m Jeanette Kakareka!
Professional ballerina with a passion for⇩
BALLET // TRAVEL // DIY // RECIPES+
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blog ➭
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Rather than falling down a rabbit hole of over-work that would inevitably lead me to ballet burnout, I spent much of my time in lockdown investing in myself. Finding new hobbies, expanding my interests, and taking care of my fiancé and I. As a professional ballet dancer, I was not “doing ballet” every single day. But I was exercising in new ways and having the energy to explore new things. Mostly, I wanted to exercise safely and feel like I came out of quarantine healthier, not deflated from poor use.
Everyone on earth is going through this right now to varying degrees, which is bizarre but also brings us together. I hope we can all be kind to each other and do what we can to lessen the burden on those most at risk in society.
If you want to read a little more about what I did during quarantine,
please check out the BLOG ✰
To check out the podcast I’ve been working on, BLAB SWANS ✰
✰ FEATURED IN THIS VIDEO ✰
➭ pointe shoes – I wear Freed Z/D/Treble Clef (trials)
➭ YogaWithAdriene – in the video and also my yoga favorite
➭ MadFit – what I was doing in the video, for your core
➭ banana bread recipe
➭ our don po rou 东坡肉 recipe:
– get pot and veg oil hot
– fry pork belly for a couple minutes on skin and meat side
– add roughly 1.5 tablespoons of either rib sauce or char sui sauce (lee kum’s)
– spread sauce all over, flipping pork to do so
– add several cloves of crushed garlic to the mix
– pour enough water to cover the top of the pork belly in the pot, bring to a boil
– turn down to simmer then cover with a lid
– wait 1.5 hours
– take pork belly out of liquid and cut into thin pieces on a chopping board, return to pot
– cover with a lid and cook 30 more minutes
– that’s it!
Shout out to School of Wok for giving me a guide to this dish
And Jenn Im for the veggies
➭ massager
– US link
– UK link
– DE link
*Not sponsored. The above links are affiliate links, meaning I earn a small % of sales made via those links, but it doesn’t cost you anything extra!
intro/outro music written + produced by my brother Charles Kakareka
1st song by David Hyde
the rest by Wayne John Bradley
2nd
3rd