Dancing to Your Own Rhythm

September 9, 2025 -Ann is in OurLittleCorner today

Dancing to Your Own Rhythm

Gap is sponsoring today’s blog. We sure can use their nice $$ compensation for the plug we’re giving them!

(I’m kidding…about getting a compensation…but not about giving Gap a plug)

This lively Gap ad came out in 1998 and features their khakis and Louis Prima’s 1956 recording of “Jump, Jive, an Wail.” (I don’t remember ever wearing khakis; sorry, Gap)

Now, 27 years later, here is Gap’s most recent ad, which features their denim (I can definitely relate to denim! ) and Katseye, a “global girl group” out of L.A., dancing to the 2003 Kelis recording of “Milkshake.” I appreciate how Calvin Leung, Head of Creative at Gap, describes the group: “They’re global, they’re diverse, they’re confident. They’re all individuals, but as a collective, they’re extremely powerful.” A writer for Forbes says the ad is “screaming diversity without saying one word at all.” I like that.

This video, according to Forbes, went viral, with quickly getting over 6 million views.

My final ode to Gap is another ad they posted this spring. It features Parker Posey, who is in her mid-50’s, dancing to “Mama’s Eyes” by Mette. The message of the video is clear – and appealing to those of us past 50 – and even those of us past 80! :). And if you’re up for a maybe-should-be-x-rated-but-ultimately-cool video, watch Mette’s original recording of the song!

Some noteworthy lines:
I am who I ams
Love it or leave it, baby

Don’t it feel good?
Don’t it feel right?
When you come
Home to mama’s eyes
Don’t you feel good?
Full up with pride
Seeing yourself in mama’s eyes

Since Parker Posey has been in the news for her role in Season 3 of The White Lotus, which is set in Thailand, I think a Thai recipe is apropos. We recently fell in love with larb, but today’s recipe is more of a traditional southern Thai red curry.

PS: If you want to know more about how Gap is reinventing itself – and its San Francisco headquarters, here’s the article from The San Francisco Standard (go, SFStandard!) that inspired today’s blog.

And just so Gap doesn’t get all of the good vibes, let me share the kind of denim jeans I personally wear and appreciate when I’m dancing through our house to my own senior rhythm – or when I’m gardening – or cooking. The brand’s name? Democracy. Love it!

2 frequently recommended Thai curry pastes – Mae Ploy and Maesri

Southern Thai Red Curry

Servings: 4
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This is a basic and very simple recipe for Southern Thai curry, which is often referred to as “dry” curry since it is served without a sauce or liquid-y base (as in no coconut milk). Maesri and Mae Ploy (both very spicy) seem to be two of the most often recommended brands of red curry paste. Look for Maesri if you’re vegetarian because Mae Ploy has shrimp paste. Two cloves of minced garlic and 2 tsp of grated ginger, added after browning the chicken, are a nice addition. Recipe adapted from Ali Slagle and the NYTimes.

2 T peanut or canola oil
1-3 T Thai red curry paste (I recommend starting with about 1 T of this and then adding more to taste, since it’s spicy
1 tsp ground turmeric
2 Thai or serrano chiles, thinly sliced (omit to cut back on the spice)
1 lb ground chicken (or ground turkey or ground pork – or chopped mushrooms for vegetarian)
1 tsp dark brown sugar
1 T fish sauce (or soy sauce to make it vegetarian)
1/4 tsp grated lime zest, or 10 makrut (kaffir) lime leaves, thinly sliced
Rice, sliced cabbage, chopped cucumber, slices of lime, chopped herbs such as thai basil, for serving

In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.

Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes.
Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. Serve with rice and toppings.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.