Her lyrics are fun and engaging, asking kids to use their hands or dance moves to interact with the music.
Listen to snippets from her songs here.
Good luck, Jennifer!
|'Jason and the Argonauts' at The Wallis Center for Performing Arts|
|CC at The Wallis|
|CC has read and re-read lift-the-flap book 'Buddy and the Nature Trackers.'|
|'The Wind Rises,' a film by Hayao Miyazaki|
|Alfredo Ramos Martínez, La Pintora de Uruapan / Uruapan Painter Santa Barbara Museum of Art, Gift of the P. D. McMillan Land Company, 1963.24. © Alfredo Ramos Martinez Research Project, reproduced by permission.|
|Marina Bay Sands. View from water. Image by Timothy Hursley|
|Sosie Bacon, aka Miss Golden Globe 2014, at The Beverly Hilton|
MOËT GOLDEN NIGHTMade to celebrate the glamour and glitz of the awards season, Moët Golden Night is a decidedly sophisticated cocktail of cardamom syrup, pear brandy, and Moët & Chandon Imperial Brut Champagne. Garnished with a “fan” of fresh pear slices, this cocktail is the perfect sipper to toast the festivities.Makes: 6 cocktails // Enough simple syrup mixture for 8 cocktailsTotal Time: 25 minutesHands On Time: 5 minutesINGREDIENTS1/4 cup unrefined granulated sugar1/4 cup water20 whole cardamom pods, crushed using the back of a knife or a mortar and pestle1/4 cup pear brandy1 (750 ml) chilled Moët & Chandon Imperial Brut Champagne2 small ripe Forelle or Seckel pears, for garnishINSTRUCTIONSCombine sugar and water in a small saucepan, stir to dissolve the sugar, add the crushed cardamom pods and bring to a simmer over medium heat. Simmer the simple syrup for 5 minutes, then remove from heat and allow to steep and cool for 20 minutes.Using a fine mesh strainer, strain the simple syrup, discard the seeds and pods, and place the simple syrup into a liquid measuring cup. Add the pear brandy and stir to combine. (The pear-cardamom simple syrup mixture can be made up to 2 days ahead and the Asian pears can be peeled up to 2 hours ahead.)Just before serving, cut the pear off the core and slice pear lengthwise into 1/8-inch thick slices. (Separate slices into stacks of three and spread slightly to make a fan. If cutting slices ahead of serving time, coat them with a little lemon juice to prevent them from browning.)To serve, add 1/2 ounce of the pear-cardamom simple syrup mixture to 6 white wine glasses or 6 Champagne coupes (this makes enough syrup for 8 cocktails). Add 4 ounces of chilled Moët & Chandon Imperial Brut Champagne to each glass, filling each glass about halfway. Garnish each glass with three pieces of fanned pear slices and serve.
|CC at The Queen Mary in Long Beach|
|Clara, from "The Nutcracker," carved out of ice.|
|The Queen Mary made of ice, plus ice slides.|
|CC took this pic of Sassy after placing a giant bow on her head.|
|CC made this sign for Sassy before we had to let her go.|