Do you always put food in your plays?

A director posed that question to me as he was trying to understand what a "zeppole" was. As if rehearsed, my cast of ten answered as one: "Yes! She does." I never realized that. It makes sense - characters eat and you write what you know, but I have lately realized that my students are well-versed in how to make food props because of all the dining I have included over the years.

In Ciao Cinderella, I have one long scene devoted to the history of Dove Bread. And another long scene devoted to the proper way to make ragu. The Academy of Cooking in Bologna decreed that there should be no nutmeg. Other cooks disagreed. Arguments still continue. And in Ciao, that ingredient is hotly debated. My recipe includes nutmeg.

My students looked up the various recipes on the web. One enterprising student made it.

Zeppoles ...

and cannolis ...

are discussed in By Candlelight - a tale of youth coming together after 9/11. Even in dramatizing the aftermaths of a terrorist attack, I was able to lighten some of the intense scenes with food.

The lack of food is discussed and is the catalyst for what happens in The Hanging of the Greens - a holiday play.
Meet Me at the Fair is a tale of holding on to your dreams - but the characters constantly move on and off stage with corn dogs and cotton candy.

Fourteen loaves of bread were "built" for Commedia Delight.

And my characters name were all food-related: Pane, Dolci and Teeny Tortellini
In Cockamamie Tales from Chelm, whole scenes are devoted to the discussion gefilte fish, challah and kugel.

And the play I am currently working on - The Magic Fishbone - ensures my students will be making fish and fishbones this coming summer. At least it's healthy! And speaking of healthy - last night we had our first thunderstorm. A sign of spring, but snow is expected. I am betwixt and between spring eating but wanted something a wee bit hearty, so devised this:

BROCCOLI WITH BREAD CRUMBS AND PARMESAN

(Play with amounts)

2-3 T olive oil

Broccoli crowns

bread crumbs

salt and pepper to taste

freshly shredded Parmesan

Heat olive oil in medium-large skillet (enough to hold in a single layer all the broccoli you are cooking). Add broccoli. (I added 1 lb.) Saute still just softening. Add bread crumbs (I added about 1/2 cup - a wee bit too much). Toss till bread crumbs are nicely browned. Season. Put on platter. Top with Parmesan and serve.

I served it with leftovers. It all went. Maybe I'll but broccoli in my play. As long as I am teaching my young actors to cook, I must as well make sure they appreciate their vegetables.

And in a return to sweets: I baked my second Tuesdays with Dorie's recipe of the week: Blueberry Crumb Cake. The results are at: Cover Girls Cooking. I never thought of ymself as a baker but I am slowly (with TWD help) changing that perception!