We went to Footloose, which was quite the experience. The set design was inventive, the choreography was fun but the voices were weak. I think there were four good singers in the cast, and everyone else was flat.

I really enjoyed the evening, but did have to adjust the lens that I viewed it with. If I think of it as a show at the city theater of the capital of a nation, then it was weak. If I think of it as community theater in a town of 150,000 then it was very impressive. Steve said that he had a great time, but felt like he was in high school. I know what he means. The production values were very high, but since it is a musical, the singing really pulled it down. Still, the acting was strong enough that even though it was all in Icelandic, I was engaged throughout.

I just spotted this on mini-review of Twenty Epics on Chris Gerrib’s live journal

Mary Robinette Kowal’s Icelandic-inspired Bound Man is a gem, featuring derring-do, swordplay and time travel. Well worth the price of admission.

Today was another gorgeous day in Iceland. After work, we all went to Emily’s house for a barbecue. She made hamburgers, hot dogs, vegetable skewers and deviled eggs. I made potato salad and a corn salad. Both recipes are winners, so I thought I’d share, since the summer picnic season is here.

Danish Potato Salad from Epicurious.com

3 pounds medium Yukon Gold potatoes (each about 3 inches in diameter)
1/2 cup finely chopped fresh chives or green onion tops
1/2 cup chopped fresh parsley
2 tablespoons drained capers
3 tablespoons red wine vinegar
1 tablespoon caper liquid from jar
1 teaspoon coarse-grained Dijon mustard
1/2 cup extra-virgin olive oil

Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Corn, Pepper, and Scallion Salad

4 ears fresh corn, shucked (I’m in Iceland, I used two cans of corn)
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb red bell peppers, chopped
1/2 cup coarsely chopped scallion or leek greens

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.

Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add peppers and cook, gently stirring, 1 minute.

Remove skillet from heat and stir in scallions.

Transfer vegetables to a large plate to cool and season with salt and pepper.