#anya garnis

[danceoftheday]

Performed by: Anya Garnis and Danny Tidwell

Number: “You and Me”

Choreographer: Hunter Johnson

Style: Viennese Waltz

From: So You Think You Can Dance, Season 3 (2007)

[sytycdinternational]

So You Think You Can Dance Season 7 All-Stars + Jeff Thacker

[lyuboviab4stb0]

Anya Garnis husband Photo Info and their life details Dancer

Anya Garnis husband Photo Info and their life details Dancer

Anya Garnis Husband

Is she married?

About Anya Garnis :

About

Russian Latin artist who was a finalist in the unscripted tv appear So You Think You Can Dance in 2007.

Prior to Fame

She moved from Russia to the US in 2001 to begin her expert moving profession with Pasha Kovalev.

Random data

She was a lead artist in Dancing With the Stars Live in Las Vegas and joined the cast of Strictly Come…

[mbti-sorted]

Anya Garnis

Anonymous asked:

Ballroom dancer Anya Garnis?

[resbang-bookclub]

AMA Transcript: bouquet garni

Next up, @skadventuretime, @guacamoletrash and @jamesfalt (Souly on Discord) stopped by to chat about their Resbang, bouquet garni! Here’s some of what went down:

Q: Madi, how did you come up with everyone's characters, like Harvar being a gaming streamer and Tsu and Liz being farmers etc. etc. because I thought those were all really unique and interesting!

madi: Ahaha let's see, I started planning this back last... May? and talking with the beta crew, as one does. And naturally marsh [ @marshofsleep ] , enabler that she is, just put it out there.

madi: And I was just playing a bunch of overwatch at the time and thought he'd be a good gamer nerd, and also I had decided to make this Extra self-indulgent, so I was like “my city now”. I basically poured all of my friend feels into [Harvar] and Anya in particular. The past couple years have been rougher for me, but I've had some really spectacular friends, and I decided Maka and Soul needed them, too.

Q: The part with the sword and stuff, I just…

madi: OH THAT ahahahaha. Okay yeah that was end of Resbang crunch time and me being extra 'fuck it.'

madi: That was what the team thought about that.

Q: Artist-chans, what programs do you use and how does your arting process go? And how is guac so good at playlisting??

Souly: I use paint tool SAI :0 I might still have some of my progress pics, lemme look.

guac: Lol. I don't think I'm super good at it but I do enjoy music a lot and like to make playlists so maybe that's it!

Souly: Yeah here we go. Mid lining.

I did it a lil differently than I normally do. I normally line everything and then do flats but I was actually super behind bc of life stuff so I just started doing flats per character after their lines were done. This is a sample of what the layers look like:

madi: Man how do u keep track of ur layers? Or is it like, a sixth sense?

Souly: I go off of the little layer previews and hope the layer has what I'm looking for.

madi: LOL that sounds like me.

Souly: I also like... tend to set up layers for characters a specific way so I can normally find those?

guac: BRUH THAT'S SO MANY LAYERS.

Q: Did you have a favorite character to write? 8)

madi: I just love writing Star being balls to the walls ridiculous. The saxophone thing came about because I saw this video and was like oh my god it's Black Star in the flesh: https://www.youtube.com/watch?v=IMyqasy2Lco . But I also really liked writing Maka being sort of the one with issues, too.

Q: Which character in your fic did you most identify with? And was it purposeful or accidental?

madi: Iiiiiiii'd have to say I identified with [Maka] the most this fic, for once. Usually it's soul, but I ended up pouring a lot of myself into her, and it was both purposeful and accidental how it all worked out.

Q: I’m surprised, because there were a lot of things I noticed about Soul that I know are you-things!

madi: Yeah!!! I definitely can't help that with him, they both got a lot of me.

Q: I know you said this fic was super personal and self-indulgent so was it generally pretty easy to write because of that, or did you have trouble?

madi: Hmmmm yeah I definitely had some trouble. About 20k in, I sort of lost the emotional thread of it, and whined a lot to Bones [ @adulterclavis ] about what I could do to fix it, and it turned out that I just needed to talk to someone about it to find where I wanted to go again, and then it got easier. I still struggled for sure not having a traditional Big Antagonist plotline thing, it was more personal and then Maka's mom… Bones let me cry in her inbox about writing.

Q: What brought about your characterization of Mama Albarn (who i still hate btw >: ((( )?

madi: You are not the only one...

guac: I'm always ready to fight her.

madi: Okay so, basically Mama Albarn came about just from how I used to (and still sometimes do) talk to myself. It's that internalized idea you always have to be perfect, and if you aren't given everything you've been given and have, then you're weak and a fuckup and how dare you not be the best? DEFINITELY a toxic mindset, and Bad. And this fic was sort of exorcising that, a little. This was an external abusive deal, but you can absolutely develop abusive thought patterns towards yourself, and you can also free yourself from them, like Maka was ultimately able to.

Q: Was there a scene in particular you really enjoyed?

madi: I heckin’ loved the butt lamp scene. It honestly kept me going, knowing I'd be able to write that monstrosity. And also drunk Kid, who marsh aptly named Five Drink Amy. AND THEN GUAC skl;dfkld. So there was this, right, and then guac

madi: Which linked to THIS PIC:

madi: And we all could not stop laughing.

Q: What was the hardest part to write?

madi: I got stuck at the end of chapter 3, and I ultimately added another section on to it to make it work, but I think deciding how I wanted to transition from her debauched night out into a Soul POV chapter given what I wanted each person to sort of be faced with was probably the hardest thing for me. This whole deal was largely driven by me groping in the dark at what felt right.

Q: PS I loved the debauched night out. And Patty's drinks.

madi: I loved patty in this!! Bones wanted to marry her, so I know it Worked Out. She was another fun one to write, as were her drinks ahaha.

Q: What was your favorite thing about this Resbang in particular?

madi: Oh jeez, hm. I think my favorite thing was doing a better job fleshing out the side characters in Harv and Anya and Kid and Star. That was something I regret not doing better in my older work, so I'm happy I got to try my hand at giving people other than Soul/Maka some personality.

guac: They became such a cute little chosen family.

Q: Why a food-themed story specifically? What about that appealed to you? (For everyone!)

madi: (Apeeled).

Souly: I fucking love SoMa. [And] the cooking aspect really drew me in... idk why but I've always had a thing for those kinds of things with anime I'm into?

guac: My current relationship started with them teaching me how to cook real food cause I used to eat like a garbage can, so I was like ‘welp this is gonna be hella cute, count me in.’

madi: Omg, I didn't know that, that's ADORABLE.

guac: Shhhhh. I don't talk about my feelings very much. But yeah. I was like ‘a SoMa AU about my life!!!’

Souly: Honestly yeah same, I feel like I also like... connected with Maka about being poor and just buying shit to eat.

madi: Let's see, I had a prompt sitting in my inbox FOREVER that was like 'I’m obsessed with a food blogger who writes about cheap ways to be gourmet in your 20s and I flirt with them over comments but they never post pictures of their face and ALSO there’s a really cute grocery bagger at the store down the street who teases me and always asks to join me for dinner and I definitely want to say yes AU' that I was initially gonna go with, and originally it was a little closer to this deal. My first blush ideas for this sort of had the drama in not knowing who was whom, and the big reveal being the climax, or something like Maka thinking Soul was taken because she thought he was involved with the comment girl and then that whole drama. But then I thought that that sorta thing had been done before, and I wanted this to be less about the drama of the reveal and more about the process of them growing closer, I guess. And I also looooooove cooking and baking, so that definitely bled through.

Q: I thought it was a neat shake up how you didn’t make the reveal the crux of the whole thing.

madi: Ahahaha yeah, I definitely thought about it, but ultimately wanted this to be less 'gasp, it's YOU!' because the reader knows, and if I wanted to make the reader invested, I'd have to keep them apart and do the kinda drama I wasn't feeling for this fic. The insta bit came about because I spend some time looking at food pics before I go to sleep, and that provided a lot of insp for that section. Half of my degree is in nutrition, so I like to see the recipes people come up with, and also roll my eyes at some of the bougie stuff, because insta is definitely a Platform for that, depending on where you end up haha. Also like, I definitely took some things I've experienced flat out and added them in, like Harv shoving Maka electrolyte packets. Last year when I was deep in the sad pit, my diet was terrible, and I knew it, but I wasn't doing much about it. And then one day I was talking to Bones and my leg muscle kept spasming, and she was like dude when was the last time you've gotten minerals and I was like .....oh. So she sent me a link for those packets to hold me over on days I wasn’t getting them from my diet ahaha. Bones is also where some of Kid came from, and bits of Anya.

Q: Where did you get your recipes? I want a cookbook based on this fic p...please.

modi: Okay okay let me find some of the recipes that inspired things:

https://showmetheyummy.com/crockpot-mexican-chicken-recipe/ https://www.instagram.com/p/BfWNxv9HuHg/?hl=en&taken-by=thefeedfeed.

[Bones] was also the steak recipe insp!

madi: The kitchn, thefeedfeed, showmetheyummy, minimalistbaker were all feeds that I was inspired by, and then I just improv’d from there, because I have cooked all or most of the things I described in there. AND IT'S WHERE MAKA'S CUPCAKE GAZING CAME FROM. LOOK AT THE GLORIOUS MOUNTAIN OF ICING https://www.instagram.com/p/BaRGvjGDBpr/?hl=en&taken-by=thescranline

Q: Did you feel like your writing has changed at all during writing this?

madi: Yeah, for sure! I thought that this year I got better at characterizing people, adding some personality to them that was a little more nuanced than I'd done before. I think I absorbed some of Bones's longer sentence style, which I personally tend to like even though I am still getting a handle on it, and I think I got better at describing things in general. Next step is being better with plot and tightening up the language a little more >:) Most of the changes, I think, were sentence style and how I handled dialogue, which is usually harder for me.

Q: Artists: did you learn any new techniques that you plan to practice or improve on any you've been trying to learn?

Souly: Oh yeah, I learned doing flats as I go with lines actually speeds up the process slightly... I practiced a different lighting technique that I never did end up going with but I kinda figured out what I need to do to make it work. It sadly just didn't work with how I set up this pic.

madi: Oooo nice, linework is Intimidating but you made it look easy.

guac: I am just glad to force myself to make stuff. Glad to be here. Thought my drawing of bodies got better (thanks Black Star).

madi: Y'all don't understand the sound I made when I saw guac drew the apron.

Souly: That Blackstar pic is my fave.

Q: WHAT'S NEXT, everybody? ;D

madi: >;) well, I have a secret project that I thought of last year that I am not yet sure will be a Resbang or a chaptered dealio, so I want to pick at that. Then I have a chaptered Star vs the Forces of Evil fic I need to update, and I owe Pip [ @paperypiper ] like two or three Noragami fluff pieces, and SILLY’S BDAY SMUT. Which will proabbly be like a whole year late but whatever I’m sorry, I will try to make it extra spicy.

Souly: I'm signing up for a few zines! I'm currently waiting for them to open apps but I'm looking at an Enstars zine, FMA tarot project, and some YOI zines. I was also recently in the Soul Eater reversal zine that just closed preorders the other day so I'm waiting to be able to post my piece :0

guac: I'm arting for the BNHA big bang and mostly consumed by school. Who knows what will happen next! There's a little pop punk lyrics + anime project I'm working on so maybe I'll show it to the world someday soon. We will see.

madi: OH YEAH I’m writing for that bang too! AND GUAC GOT ME AS AN ARTIST. It's the ultimate resonance.

[lapenseedechrisdf]

Les vins d’Italie

Le Frioul, à la frontière de l'Autriche et de la Slovénie, est devenu l'une des régions viticoles les plus excitantes d'Italie grâce à ses blancs aromatiques complexes. Le producteur Giampaolo Venica et l'écrivain Anya von Bremzen partent à la découverte, cours d'œnologie découvrant la polenta et le prosciutto divins et beaucoup de pâtes copieuses. Zoom d'image © John Kernick Au sommet d'une colline au-dessus de cascades de vignobles en terrasses soignés encadrés par de doux pics pré-alpins, Giampaolo Venica me parle de l'agriculture promiscueuse. "Et souriant." En fait, c'est juste notre terme italien sexy pour l'agriculture mixte ", explique le beau garçon 38- scion vieille de la célèbre cave Venica & Venica. Jusqu'à ce que le vin prenne véritablement le Frioul au milieu des années 80, tout le monde plantait des vignes à côté de tout ce qu'il cultivait déjà: fruits, blé, maïs. " En regardant autour de moi - l'Autriche est au nord, la Slovénie est presque visible à l'est et la mer Adriatique à 30 kilomètres au sud - je décide que le Frioul incarne lui-même une "promiscuité" intrigante: des cuisines et des identités, des traditions et des langues. Les climats aussi. "Les brises salées de l'Adriatique combinées aux Alpes italiennes créent des microclimats distinctifs", me dit Venica. "Cela donne aux blancs du Frioul leur structure et leur complexité particulière." Cette poche autrefois obscure située à environ 160 km au nord-est de Venise, où Mitteleuropa rencontre la Méditerranée, captive les sommeliers italiens et internationaux. Moi aussi, je suis venu au Frioul pour découvrir ses blancs aromatiques à base de raisins locaux - Ribolla Gialla, Malvasia et d'autres cultivés ici pendant des siècles - ainsi que les fameux Sauvignons et Pinot Blancs, raisins français introduits par les troupes napoléoniennes. Mais je veux aussi explorer les aliments du Frioul, qui est considéré comme une frontière culinaire dans la cuisine italienne. Pour les trois prochains jours, avec Venica comme guide, je vais apprendre à quel point ses vins se marient idéalement avec les plats copieux de la région. " Notre premier arrêt, avant de partir à la recherche des meilleurs salumi, fromages et boulangeries du Frioul (nous nous approvisionnons pour une fête en l'honneur du millésime 2015), est la cave familiale. Dans un domaine verdoyant à Collio, nous dégustons la Malvasia délicatement florale avec un strudel aux pommes cuit par la grand-tante de Venica, Iole. Son père, Gianni, et son oncle Giorgio, tous deux vêtus de gilets bleus, me racontent l'histoire de la cave. La famille Venica cultivait autrefois des cerises, des pommes et des prunes tout en produisant du vino sfuso (vin en vrac) pour leur trattoria, célèbre pour son frico - pas la galette vaporeuse connue des Américains mais une crêpe de pomme de terre épaisse et au fromage - et, toujours, de la polenta. En 1988, dix ans seulement après leur première mise en bouteille, les Venicas ont reçu le Tre Bicchieri de Gambero Rosso, le premier prix du vin italien. Plus d'acclamations ont suivi; le domaine a grandi et, finalement, les Venicas ont converti leur trattoria en B&B et ont commencé à se concentrer sur le vino, avec Giampaolo comme ambassadeur mondial de la marque. «Au début, je faisais du porte-à-porte comme un mendiant», dit-il, «plaidant des sommeliers américains à propos de notre Frioul». Peu de temps après, les acheteurs de vin américains devinrent plus curieux au sujet des blancs italiens régionaux et commencèrent avec impatience à le chercher. Bientôt, l'intense Sauvignon de la famille ("a vino dramatico" selon Giampaolo), son Pinot Grigio étonnamment complexe et son velouté Friulano figurèrent sur les listes de restaurants comme Eleven Madison Park à Manhattan et Alinea à Chicago. Saisissant quelques bouteilles pour le déjeuner, Venica nous lance dans notre tournée de dégustation. Dans la jolie ville médiévale de Cormòns, nous discutons et dégustons du porc avec le célèbre producteur de prosciutto Lorenzo D'Osvaldo et son fils Andrea. Le Frioul est réputé pour ses jambons doux et soyeux de San Daniele, mais la production minuscule de D'Osvaldo est différente. "Contrairement à la méthode italienne classique", explique Andrea, "nous fumons nos jambons à la manière autrichienne après le salage." Ils le font au-dessus d'un chaudron alimenté de laurier et de cerisier qui ressemble à un lieu de culte des druides. Tragiquement, je suis informé, la police alimentaire de l'UE sévit contre de telles méthodes artisanales. Nous maudissons l'UE à une table sous un olivier alors que Venica débouche son Ronco delle Cime Friulano en or foncé 2000. Sa minéralité profonde et sa structure élégante sont un accord étrange avec les boucles de prosciutto et d'albâtre vieillies de 24 mois de graisse guanciale. "Les frioulans ne boivent jamais de vins rouges avec du prosciutto", explique avec force Venica. Zoom d'image © John Kernick Le dîner ce soir-là est à la Trattoria al Cacciatore della Subida, étoilée au Michelin, connue pour ses lustres en bois de cerf, sa nourriture incroyable et sa carte des vins frioulane complète. Nous commençons par un plat à base de polenta locale, garni de salade de ricotta émiettée. La polenta légèrement grossière est mélangée à partir d'une "cuvée" de cinq maïs locaux et est légèrement fumée d'avoir été cuite sur un foyer fogolaire, le foyer frioulan. D'autres mises à jour des spécialités austro-italiennes par le chef Alessandro Gavagna incluent eggy girini (têtards en italien ), une pâte de type spaetzle garnie de courgettes râpées et de fromage Montasio vieilli Ouvert dans les années 1970 par Josko et Loredana Sirk et maintenant géré avec leurs enfants Tanja et Mitja, l'endroit a évolué pour devenir le meilleur restaurant du Frioul. "Friuli doit un énorme pâté au Sirks, "déclare Venica, non seulement pour leur nourriture, mais pour leur programme" Collio in Vespa "qui fournit des scooters jaune vif aux touristes. La trattoria fait partie de la station de La Subida, à l'orée d'une forêt de chênes, qui comprend un cluster de maisons d'hôtes chics et rustiques. Le projet de la famille pour animaux de compagnie, cependant, est le vinaigre parfumé produit à partir de raisins locaux, macéré avec de la peau pendant un an, puis vieilli pendant trois autres en fûts. "Je veux que le monde soit accro à la Frioul n vinaigre ", explique Mitja. Le lendemain matin, nous sommes à Cividale del Friuli, fondée par Jules César. Venica me présente le gubana, un rouleau de levure avec une garniture aux fruits secs et aux noix. Dans la boulangerie Del Fabbro à l'odeur sucrée, les propriétaires façonnent des cordes de pâte farcie en nœuds pendant que je trempe furtivement une cuillère dans la cuve de garniture. C'est une bouillie de raisins secs, de noix, de restes de génoise et d'amaretti écrasés, humidifiés avec beaucoup de grappa et de rhum. Pour le déjeuner, nous essayons un salami doux braisé au vinaigre local, servi avec des masses d'oignons au bar folk Trattoria Al Campanile. C'est le genre de nourriture des chasseurs qui nécessite des gorgées de vin rouge si tannique qu'on l'appelle Tazzelenghe, ou langue coupante. «Ce sont les saveurs de notre cucina povera», explique Venica à propos d'une frittata faite avec des légumes verts de printemps, et un frico de pomme de terre qui se présente comme un disque brun croustillant cachant du fromage Montasio gluant. Il servira ses versions de nonna lors d'une fête qu'il lance au vignoble le lendemain après-midi. Zoom d'image © John Kernick Le dernier jour du voyage, tout est une brume de Friulano, Malvasia, grappa, fromage fondu et graisse de prosciutto. Je me détends avec Venica et sa femme, Chiara, dans leur maison lambrissée dans un vignoble. Nous aspirons tous à un salatone rafraîchissant (grande salade); au lieu de cela, je rejoins la famille et les amis de Venica autour d'une table de pique-nique pour célébrer le dernier millésime. "La vinification peut être un désastre permanent de la grêle, de la sécheresse, des coulées de boue et de la pourriture", se souvient Venica. "Mais 2015 était comme des vacances!" Andrea D'Osvaldo sculpte une jambe de prosciutto; Venica propose des assiettes de frittata, frico et polenta, et verse le vin avec abandon. "

[sytycdopinions]

Season 14 Duet Ranking

Here I have my rankings of the duets from Season 14 listed in one complete post, with links to my individual comments on them.

“L-O-V-E” (Koine & Lex, Broadway) - Al Blackstone

“Change Is Everything” (Taylor & All-Star Robert, Contemporary) - Travis Wall

“REDMERCEDES” (Mark & All-Star Comfort, Hip-Hop) - Luther Brown

“Danca Molengo” (Koine & Kiki, Salsa) - Val Chmerkovskiy

“An American in Paris” (Taylor & Lex, Jazz) - Spencer Liff

“HUMBLE.” (Lex & All-Star Gaby, Hip-Hop) - Luther Brown

“You’re the Last Thing on My Mind” (Koine & All-Star Marko, Contemporary) - Mandy Korpinen & Elizabeth Petrin

“Ending” (Mark & All-Star Comfort, Contemporary) - Talia Favia

“Miss Otis Regrets” (Lex & All-Star Gaby, Broadway) - Warren Carlyle

“Speaking in Tongues II” (Koine & All-Star Marko, African Jazz) - Sean Cheesman

“More” (Lex & All-Star Gaby, Tap) - Anthony Morigerato

“Black and Gold” (Koine & Taylor, Jazz) - Mandy Moore

“Perm” (Robert & All-Star Jasmine, Hip-Hop) - Chris Scott

“Hater” (Mark & All-Star Comfort, Jazz) - Ray Leeper

“The Other Side” (Logan & All-Star Allison, Contemporary) - Dee Caspary

“Five Months, Two Weeks, Two Days” (Logan & All-Star Allison, Jive) - Emma Slater & Sasha Farber

“HandClap” (Koine & All-Star Marko, Jazz) - Mandy Moore

“The Rain (Supa Dupa Fly)” (Kiki & Lex, Hip-Hop) - Luther Brown

“Pop Hd” (Kiki & All-Star Jenna, Jazz) - Travis Wall

“Shake Your Pants” (Dassy & All-Star Fik-Shun, Popping) - Popin’ Pete

“In the Morning” (Logan & All-Star Allison, Jazz) - Brian Friedman

“I’m Better” (Kaylee & All-Star Cyrus, Hip-Hop) - Pharside & Phoenix

“Say You Won’t Let Go” (Logan & All-Star Allison, Lyrical Hip-Hop) - Chris Scott

“Memories” (Koine & All-Star Marko, Contemporary) - Stacey Tookey

“Kabila” (Logan & All-Star Allison, African Jazz) - Sean Cheesman

“Die Trying” (Kaylee & All-Star Cyrus, Hip-Hop) - Phillip Chbeeb

“Protocol” (Logan & All-Star Audrey, Contemporary) - Tyce Diorio

“The Man That Got Away” (Taylor & All-Star Robert, Broadway) - Al Blackstone

“Work Song” (Lex & All-Star Gaby, Contemporary) - Mandy Moore

“Breathe” (Dassy & All-Star Fik-Shun, Contemporary) - Jaci Royal

“All Stars” (Sydney & All-Star Paul, Cha-Cha) - Val Chmerkovskiy

“Numb & Getting Colder” (Taylor & All-Star Robert, Hip-Hop) - Keone & Mari

“You Matter to Me” (Taylor & Lex, Contemporary) - Mia Michaels

“No Twerk” (Mark & All-Star Comfort, Hip-Hop) - Misha Gabriel

“To Make You Feel My Love” (Taylor & All-Star Robert, Contemporary) - Mandy Moore

“There’s Nothing Holding Me Back” (Kiki & All-Star Jenna, Cha-Cha) - Dmitry Chaplin

“Shadows” (Kaylee & Logan, Contemporary) - Travis Wall

“Both Sides Now” (Koine & Kiki, Contemporary) - Travis Wall

“You Don’t Own Me” (Koine & All-Star Marko, Hip-Hop) - Dave Scott

“The First Time Ever I Saw Your Face” (Kiki & All-Star Jenna, Contemporary) - Mandy Moore

“Radha Nachegi” (Dassy & All-Star Fik-Shun, Bollywood) - Nakul Dev Mahajan

“Dancin’ Fool” (Kiki & All-Star Jenna, Broadway) - Warren Carlyle

“Don’t Cha” (Taylor & Kiki, Cha-Cha) - Anya Garnis

“Gypsy” (Taylor & Logan, Jazz) - Mark Kanemura

“The Letting Go” (Sydney & All-Star Paul, Contemporary) - Jaci Royal

“Otherside” (Robert & All-Star Jasmine, Contemporary) - Stacey Tookey

“Rock Around the Clock” (Koine & All-Star Marko, Jive) - Dmitry Chaplin

“DKLA” (Kaylee & All-Star Cyrus, Contemporary) - Tyce Diorio

“Less Talk, More Art” (Kaylee & All-Star Cyrus, Jazz) - Spencer Liff

“Gallan Goodiyaan” (Kaylee & Kiki, Bollywood) - Nakul Dev Mahajan

“Respect” (Kaylee & All-Star Cyrus, Cha-Cha) - Val Chmerkovskiy

“Bring the Funk Back” (Dassy & All-Star Fik-Shun, Jazz) - Ray Leeper

“Tilted” (Dassy & Mark, Hip-Hop) - Chris Scott

“Red and Black” (Lex & All-Star Gaby, Argentine Tango) - Miriam & Leonardo

“Knock on Wood” (Koine & Lex, Disco) - Doriana Sanchez

“Clown” (Kaylee & All-Star Cyrus, Contemporary) - Tessandra Chavez

“Criminal” (Mark & All-Star Comfort, Broadway) - Spencer Liff

“Proud Mary” (Kiki & All-Star Jenna, Jazz) - Ray Leeper

“Bodak Yellow” (Taylor & All-Star Robert, Hip-Hop) - Luther Brown

“Really? Yeah!” (Sydney & All-Star Paul, Hip-Hop) - Luther Brown

“Chillando Goma” (Lex & All-Star Gaby, Samba) - Sasha Farber

“Bun Up the Dance” (Taylor & All-Star Robert, Samba) - Jean-Marc Genereux

“Caroline” (Kiki & All-Star Jenna, Hip-Hop) - Luther Brown

[dwtsfun]

I know its not the same, but there was a really nice halloween man with the hex quickstep on strictly done by patrick robinson and anya garnis!

Let me go check that out then

[danceoftheday]

Performed by: Russell Ferguson and Mollee Gray

Number: “Land of 1000 Dances”

Choreographers: Anya Garnis and Pasha Kovalev

Style: Jive

From: So You Think You Can Dance, Season 6 (2009)

[fentjegunawan]

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[sytycdinternational]

SO YOU THINK YOU CAN DANCE AUSTRALIA SEASON 4 // TOP 18 WEEK / Nadiah Idris / 26 / Danceall & Michael Dameski / 18 / Contemporary / «Timber» by Ke$ha feat. Pitbull / Cha-Cha / Choreography by Anya Garnis

[sytycdopinions]

#43: “Don’t Cha” (Taylor & Kiki, Cha-Cha) - Anya Garnis

The things Kiki does to me in this dance...oh, lord. I was so prepared to feel nothing about this when their pairing was announced and their package showed that they got Cha-Cha (there were way too many freaking Cha-Chas this season). Then, Kiki appeared in the opening moments of this dance and the way he moved and cheesed up the camera immediately got me engrossed. In his style, Kiki is truly amazing (and sexy, let’s be honest here). He handles Taylor like a pro, showing her off, while also managing to not be upstaged by her. Taylor did better than I expected her to do. After that mess of a Samba, I had little hope for her in Ballroom, but she made good improvements. There were still noticeable awkward moments in her footwoork, though, but not nearly as awkward as her Samba.

[writerchickmarie]

One of my favorite routines ever on So You Think You Can Dance...  xo

[danceoftheday]

Performed by: Courtney Galiano and Gev Manoukian

Number: “Don’t Stop the Music”

Choreography: Anya Garnis and Pasha Kovalev

Style: Cha Cha

From: So You Think You Can Dance, Season 4 (2008)

[girls-of-strictly]

[sytycdrankings]

#4: “Chillando Goma” (Jim/Anya samba)

I actually completely agreed with Travis when he said that the judges were too hard on Jim for this. When I was watching it, I completely expected them to have a total overreaction since I thought he was doing a pretty great job. I think this is the most Jim had opened up and connected with his partner since that first week with Jaja, so I didn’t understand why they didn’t tell him that. (And instead talked about his “bachatas”.) 

I mean, this isn’t a perfect samba, obviously. Everything they told him to work on was perfectly valid, I just feel like they could have told him while also praising what he got right since he’s never done this before. Jim definitely has issues with moving his body freely for obvious reasons, but I think this is the best he’d gotten it. He was shimmying. I feel like Jim has probably never done a shimmy in his life. And he also managed to look like he was having a good time while doing it, which I think was the true challenge. 

The most surprising part was definitely the chemistry. Jim was a bit of a chemistry vacuum for a while there, so I didn’t expect him and Anya to mesh so well. That’s probably most of why I ended up enjoying the routine so much. So whatever, judges, I thought Jim did fine.