Classes and Recipes

Beginners Comedy Class – July 23, 7-9p  OR July 28, 10a-12p

Ever wonder what its like to be a Stand Up Comedian, but was afraid to ask?  Learn the mechanics from joke structure to hecklers, to signing up for Open Mics. This 2 hour session will give you the tools to start. We start with basic joke structure and yes there is a structure! Finding your authentic self…everyone flops and how to survive it and hecklers-not as scary as you think. By the end of the class you will have the tools you need to start writing and eventually performing Stand Up. This is a class for BEGINNERS only so you don’t have to worry about feeling intimidated!

TIckets at

Due to limited spots available tickets are non refundable.


CALLING ALL ACTORS….AUGUST  17 the Pink Flamingo will be having an Open Monologue Night. You choose the monologue, rehearse it at home and we will have a run thru the night before. Minimal props please.Please email me your name, contact info, and the monologue that you will be doing. Limit 10 minutes a monologue. Limit of eight spots. Email me at, or call me 831-238-2399 and leave your name and the best time to call you.



Gentle Yoga Classes by appointment- Classes are $20 and if you are interested, please call me 831-238-2399.

Certified Massage Therapist and Reiki Master – Call for an appointment 831-238-2399

______________________________________________________________________________________________________________________________________________________ – Cooking with The Pink Flamingo- Episode 1  

 Chocolate Avocado Mousse
1/2 cup semi sweet chocolate chips
4 very ripe avocados
1/2 cup Agave or Maple Syrup
1/2 cup cocoa powder
1 TBL  vanilla extract
1/8 tsp of salt
Melt choc.chips in a small bowl over a pan of simmering water. Make sure not to get any water in the bowl. Place all the ingredients in a food processor and process until smooth. Make sure there are no lumps. Spoon into glasses and serve. Or refrigerate but remove from the refrigerator 1/2 hour before serving.
NOTES: This recipe can be halved to make a smaller amount. The avocados need to be RIPE. You can also use this recipe to frost cakes or cupcakes.
Vegan “Tuna”  Salad – Episode 2
15 oz can of Garbanzo Beans
2 TBL, more or less, Vegan Mayo ( Veganaise, Just Mayo, etc)
Onion ( depends on how much onion you like-I suggest a small slice to start)
Shredded Carrots (small handful)
Pickle relish
Chopped Celery – one stalk
Salt, pepper, celery salt to taste
Put the garbanzo beans in a sieve or colander and rinse and drain. After the beans are well drained, put them in a food processor with mayo, a slice of onion, carrots and use the PULSE button on your food processor and pulse a few times. You are not making hummus so be careful to not over pulse. You want small chunketts. Scrap the mixture into a bowl. Add
chopped celery, salt, pepper and celery salt to taste. This is delish as a sandwich, wrap or just with wheat crackers. Also feel free to add or delete any ingredients you may not like— don’t like onions, leave it out. I use sweet relish, but maybe you like dill pickle relish— still delish. Salt and pepper up to you , celery salt is only there because I like it. Let me know how you like it (!