Ginger-Carrot soup and Tuna on grilled rye
…and Theraflu and Airborne…
Recipe will post later!
One of the wonderful things about being a performer is the amazing friends that you make along the way. Debbie and I are in this picture with our old friend Rocky Dial, who was great as the Principal in Footloose this weekend. I met Rocky through his son Ben who was one of my first roommates when I moved to town. Rocky and his lovely wife Gladys did many shows with us at The Cabaret and Metro Playhouse, but thelast show we were all in together was Beauty and the Beast back in 2005!
It was such a joy to be back onstage with old friends, former students, and now new friends.
Tonight, we opened this weekend’s production of FOOTLOOSE. The role I’m playing – Reverend Shaw Moore – is one that I’ve coached three times in the past 7 years. First, I coached Bryan (center – currently playing Ren) and Matthew Smith (not pictured) while I was directing the regional premiere as part of my teenage musical theatre training program – STEPS TO BROADWAY. Later, I vocally coached my friend Lee Borden (pictured on the left – and Debbie’s husband) when he was doing the role professionally at The Cabaret. All three of them have heard me say countless times how badly I wanted to play the role someday, so it was nice to get this picture of us together at the opening! Great friends are at least half the reason I enjoy performing! 🙂
From the cast of Footloose – The Musical, two of the “Little Adults” who used to be “Little Kids” when I first met them. Courtney (Debbie’s daughter) is a lovely singer/actress but has found her true love in Theatre Design and Painting – she painted all of the set for tomorrow’s show! Bryan was one of the little siblings of Annie Oakley in Annie Get Your Gun during the contract that first brought me to Grand Junction over 10 years ago -now he’s dancing and singing as the lead in the show (“Ren” – or for you Children of the 80’s, Kevin Bacon).
My, my – how time flies 🙂
Me and Deb waiting for notes after 1st Tech of Footloose…come see us this Friday at 7:00!
I was back in rehearsal last night; and for the first time in over a year, I’m acting instead of directing.
The great thing about acting is that discovery is constant and one-sided. As a director, I must not only be concerned with each individual character (big or small) but with all the other production aspects as well. As a performer, I need only worry about acting and singing – a whole different set of problems!
There is such a thrill – a mystic jolt – that overcomes me when I get back on stage. Those moments of discovery as you dig deeper and deeper into a character, hoping to make everything connect back into the creation of the performance.
It’s also so wonderful to be back onstage with wonderful friends and trusted artists. In Footloose – The Musical, I’m lucky to have my dear friend Debbie Borden standing beside me as my wife “Vi”.
At the wake for The Cabaret five years ago with Debbie Borden.
The last time that we had the opportunity to play together was 6 years ago at The Metro Playhouse in Something’s Afoot.
SOMETHING's AFOOT at The Metro Playhouse - art by Arn McConnell
Blueberry Bars
Yesterday, I made this new recipe and shared with a few friends – had just enough for breakfast this morning. Not my favorite recipe – not the best texture, and certainly would be better with cream cheese (I’m thinking of Mazurka Bars from Great Harvest) – but a dairy-free (and easily gluten-free) treat. Have a great week; and Enjoy! 🙂
Blueberry Bars
3/4 cup gluten-free all-purpose flour (I used regular unbleached all-purpose flour)
1 1/8 tsp gluten-free baking soda (I used regular baking soda)
1/8 tsp salt
1/2 cup quinoa flakes (I used wheat bran)
3 1/2 cups puffed rice
1/2 cup slivered almonds
1 1/2 cups blueberries (I’ll use 2 cups if I try this again)
1/3 cup plus 1 Tbsp coconut butter spread
1/3 cup plus 1 Tbsp honey
1 egg, beaten
Preheat the oven to 350. Grease an 11 x 7-inch rectangular baking pan (as you can see, I used my pie plate), and line the bottom with nonstick parchment paper. Sift the flour, baking powder, and salt into a mixing bowl; add the quinoa flakes, puffed rice, almonds, and blueberries, and mix together. Place the soy spread and honey in a saucepan and heat gently until just melted, then stir evenly into the dry ingredients with the egg.
Spread the batter into the prepared pan, smoothing with a spatula. Bake in the oven for 25-30 minutes, until golden brown and firm. Let cool in the pan for 15 minutes, then cut into 12 bars. Transfer to a wire rack to continue cooling.
Devil's Canyon
I went hiking at my favorite trail – Devil’s Canyon in Fruita, CO. I love to take the far west trail that goes up and around the rim of the canyon; of the 12 or 13 times I have hiked that trail, I have never encountered anyone else on that particular trail. Always so quiet and peaceful.
Devil's Canyon
I came home and met up with my friend Gene; we ordered teriyaki from Kuniko’s, and I made this gluten-free, dairy-free Orange Syrup Cake – so damn good! Enjoy! 🙂
Orange Syrup Cake...nearly gone!
dairy-free margarine for greasing (I used coconut butter spread)
6 eggs, separated
1 cup granulated sugar (I did use white sugar; I think next time I will try sucanat)
grated rind of 3 oranges
1 1/2 cups ground almonds (almond meal)
3 oranges, juiced
3 Tbsp honey
Preheat oven to 350. Grease an 8-inch square cake pan. Beat the egg yolks with the sugar, orange rind, and almonds in a large mixing bowl. In a separate large bowl, whisk the egg whites until they form stiff peaks (5 minutes or more). Fold a spoonful of the egg whites into the almond mixture, then fold in the remainder. Carefully pour the batter into the prepared cake pan. Bake for 40-45 minutes; let cool in the pan.
To make the topping, put the orange juice and honey into a small saucepan and bring to a boil, stir once, then cook, without stirring, for 6-8 minutes, or until reduced, thickened, and syrupy (mine took closer to 10-12 minutes to thicken). Using a fork, pierce the cake all over, then pour the syrup over the top and let soak in before serving.
The Alchemist's Kitchen 