Big top is back

Step right up into the big top when the Modern American Circus rolls into town.

The new Hawaii-based organization will be bringing high-quality circus acts to all Hawaii counties from September to November, including three sites on Oahu.

"We have the aerials, and we have a motorcycle act, like the globe of fun, things of that nature that are very exciting," said Carl Vincenti, director and co-owner of the organization.

The circus organizers hope to rekindle an old-fashioned, nostalgic sensibility to the circus, presenting everything under a huge tent that will be transported from venue to venue.

"Our intent is to bring the circus to the people," Vincenti said. "Everybody can’t come to a venue for one reason or another, especially on the neighbor islands. Some of our neighbor islands have not received anything for a long period of time, I think 25 years in some cases. And they’ve certainly not seen (a circus) in a big-top tent."

Half the fun may be in watching the tent go up. Measuring 140 feet by 120 feet and about 40 feet high, the tent takes about 18 hours to set up, Vincenti said, adding that it was made specifically for use in the Pacific.

Over the course of five weeks, the circus will perform at the community field in Kapolei at the corner of Farrington Highway and Fort Barrette Road, in Kakaako at the corner of South and Pohukaina streets, and in the Aloha Stadium parking lot. Twenty-eight performances are scheduled from Sept. 20 to Oct. 20.

The organizers have contracted with individual performing groups to create an approximately 105-minute show, with an intermission.

Among the acts will be a team of Chinese acrobats, who perform contortionist routines, unicycle tricks and juggling acts; a Russian duo, consisting of Olex Kartukov and Olena Deshko, who specialize in clowning acts and hula hoop maneuvers; and Nathan Valencia, who performs strength, balancing and agility maneuvers on aerial straps and stacking chairs. There are no animal acts.

Vincenti said some of his favorite acts include the Globe of Death — he calls it the "globe of fun" — which is a metal cage in the shape of a globe with motorcycle riders inside.

"One motorcycle will drive around inside, and then two motorcycles will drive around, and then three motorcycles will drive around, and they’ll be going in all different directions and driving around a person standing in the cage having fun," he said. "It’s loud, it’s exciting, it’s noisy."

Local organizations will also be running food concessions, carnival games and inflatables to raise funds, Vincenti said. — Steven Mark

‘Night Out’ means fun for kids, parents

Rascal’s Family Fun Center at Dole Cannery hosts "Parent’s Night Out" on the first and third Saturday of every month.

Children, ages 4 to 14, can be dropped off from 6:30 to 10:30 p.m. and enjoy two pieces of pizza, a drink, laser tag, golf, bowling, a movie and crafts while their parents enjoy an evening without the kids.

The facility is at 735 Iwilei Road. Cost is $25.99 per child. Advance reservations are required; call 539-2222. — Star-Advertiser staff

Concoct a tasty flurry in your own kitchen

Need a fresh way to chill out? How about DIY flurries?

A flurry is simple — and it isn’t something you can only get at the ice cream shop. You start off with ice cream, usually a basic flavor, then you stir or mix or blend all kinds of things into it. It’s not a float; no liquid is added. It’s like an ice cream sundae, but with the toppings blended in instead of piled on top.

Most ice cream shops start with soft serve because it mixes so easily. Since most of us don’t have soft serve machines in our kitchens, we suggest using a machine you probably do have: a microwave.

Start with a pint of ice cream. Remove the lid and microwave it for about 10 seconds. Test it with a spoon. The ice cream should still be frozen, but should give when pressed with the back of the spoon. If it’s not ready, continue microwaving in 5-second bursts, testing in between.

Now you’re ready to mix. You can keep it simple and just use a spoon to mix the ice cream and toppings in a bowl. But where’s the fun in that? Ice cream shops often use a stick blender, another item you may not have. So instead, toss everything into the food processor and pulse a few times.

As for what to use to flavor your flurries? Anything goes. And pile in as many as you can. The more you add, the more delicious it becomes.

For a list of delicious concoctions, see below. — Alison Ladman, Associated Press