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Some of our favorite things at Cirque have started with a question we probably ask a little too often:

“Could we just figure out how to do that ourselves?”

Spotlight Studio is the latest result.

It started because we wanted better photos of our athletes. Not just the perfectly posed, everyone-look-at-the-camera kind. We wanted the moments that actually feel like them. The split second at the top of a drop. The expression they make when they know they nailed something. The costume, the lights, the chalk, the nerves, the celebration afterward. The things that happen so quickly that sometimes you don’t realize how special they were until they’re already over.

These kids spend hundreds of hours becoming the athletes and performers they are. We wanted to get better at documenting it.

There was just one tiny problem: we are not photographers.

So naturally, we bought a camera.

Then we needed a lens. And lights. And flashes. And backdrops. And approximately 400 new things to learn about shutter speed, aperture, lighting, editing, positioning, and why the camera absolutely refuses to capture what your eyeballs can clearly see.

There have been blurry photos. There have been lighting experiments that should never see daylight again. There have also been some shots where we looked at the screen and thought, WAIT. WE TOOK THAT?!

And somewhere in all that learning, Spotlight Studio became about more than taking pictures.


A New Way to Give Back

A portion of every Spotlight Studio photo purchase goes directly back to Le Troupe, creating another fundraising opportunity for our competitive athletes and team.

The remaining proceeds stay with Spotlight Studio, helping us purchase better lenses, lighting, flashes and other equipment so we can continue learning and improving without taking resources away from the programs we’re trying to support.

It creates a little circle we really love.

Capture the athletes. Support the athletes. Get better at capturing the athletes. Repeat.

And unlike a traditional fundraiser, families walk away with something that becomes more valuable with time: a record of who their child was in that particular season.

Because one day, that tiny aerialist isn’t going to be tiny anymore.

The routine they practiced endlessly will become an old routine. The costume hanging in their closet will eventually end up packed away. Skills that once felt impossible will become warm-ups. Competitions that felt enormous will turn into stories they tell years later.

But we can keep a little piece of it.

That may be our favorite part of this whole experiment.


We’re Just Getting Started

Spotlight Studio is still very new, and we’re still learning what it can become.

Moving forward, we want to be more intentional about capturing athletes at competitions, performances, team events and the wonderfully ordinary moments happening inside Cirque. We’re learning how to plan better, shoot better, edit better and make sure more of our athletes end up in front of the camera.

And we’re starting to wonder if Spotlight Studio might eventually stretch beyond aerial photography altogether.

In fact, there may already be a slightly festive experiment brewing...

Christmas mini sessions at Cirque? 🎄📸

We’re imagining lights, simple holiday sets, beautiful photos, maybe a little Cirque personality, and another opportunity to turn something fun for our families into meaningful fundraising for Le Troupe.

Nothing official yet.

But if there’s one thing everyone around here should know by now, it’s that when we start saying, “I wonder if we could…”

there’s a pretty good chance we’re about to try.

 
 
 

Everybody... yeah. Rock your salmon right. This month, Katie Cooks is bringing you one of the easiest dinners in our regular rotation: Bachan’s salmon. Because I Want It That Way, and apparently “that way” is covered in Japanese barbecue sauce and slightly charred under a terrifyingly hot broiler.


Ingredients:

  • 1 absolutely enormous piece of salmon from Costco

  • Bachan’s Japanese Barbecue Sauce

  • Salt

  • Pepper

  • Garlic powder


Directions:

Cut the salmon into literally whatever size chunks your heart desires, but try to keep them relatively similar so they cook at the same speed. Season with salt, pepper, and garlic until it looks right. Pour on enough Bachan’s to thoroughly coat everything and marinate anywhere from 10 minutes to 24 hours. The longer the better, but sometimes dinner planning begins at 5:47 PM.

Line a sheet pan with foil and spread out the salmon. A little marinade on the pan is perfectly fine, but don’t dump the entire bowl in there.

Now comes the scary part: turn on the broiler.

Move an oven rack to the top shelf, slide in the salmon, and set a timer for 7 minutes. Open the oven, stare at it thoughtfully like you know exactly what you’re doing, rotate the pan, and cook another 6–8 minutes.

You’re looking for caramelized edges and spots that are starting to look almost burnt. Almost. That’s where the magic lives.

Pull it out, serve it with rice and vegetables, and enjoy.


Bachstreet’s back, alright. 🐟



 
 
 

Alright, stop... grab a pot and listen. Katie Cooks is back with a brand-new invention. Well... not exactly. It's rice. Plain old rice. But this recipe turned me from a "rice cooker only" girl into someone who can confidently make a pot from scratch, and honestly, that feels like character development.

When I met Stephen, I was completely dependent on a rice cooker. If that little appliance wasn't involved, I wasn't making rice. Then, during our first move together, the lid shattered. We were young, broke, and replacing a perfectly good appliance because of one dramatic piece of plastic wasn't in the budget.

So I did what every responsible adult does. I Googled it.

After trying a handful of recipes and making little tweaks over the years, this version has become a weekly staple in our house. We make one giant batch, use it throughout the week, and I honestly can't remember the last time I wished I had a rice cooker back.

The secret isn't fancy ingredients. It's giving the rice a little attention before the water ever hits the pot. Toasting the grains in butter, garlic, herbs, and seasonings creates a depth of flavor that a plain pot of boiled rice just can't match. The hardest part of the whole recipe? Leaving the lid alone while it finishes steaming. Every instinct will tell you to check on it. Resist. Future You will be rewarded.

Ingredients

  • 4 tablespoons butter

  • 10-15 cloves garlic, minced (measure with your heart)

  • 1 tablespoon salt

  • ½ tablespoon black pepper

  • 1 tablespoon dried herbs (Italian seasoning is our favorite)

  • 4 cups long-grain white rice

  • 6 cups water

Directions

  1. Melt the butter over medium heat.

  2. Add the garlic, salt, pepper, and herbs. Sauté until fragrant, but don't let the garlic brown.

  3. Stir in the rice and cook for 3 to 4 minutes, coating every grain in butter.

  4. Scrape the bottom of the pot to make sure nothing is sticking.

  5. Pour in the water and bring everything to a rolling boil.

  6. Give it one final stir, cover, reduce to low, and cook for 10 minutes.

  7. Turn off the heat and let it sit for 20 minutes.

Seriously... don't lift the lid.

Fluff with a fork, scrape the sides of the pot where all the buttery goodness likes to hide, and serve.

Who knew the recipe that finally made me feel like a grown-up would be... rice?


Word to your mother.

 
 
 
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