A lot actually. I am in the midst of
Lakeshore Players Fifth Annual Ten-Minute Play Festival.
"A ten-minute play is a streak of theatrical lightning. It
doesn’t last long, but its power can stand your hair on end."— Eric Lane, author of Take Ten
`
I am directing
Take Two - a romantic comedy
. Other plays have God interviewing a candidate for Heaven, three men watching their daughters basketball game - and one of the fathers - well - you know him if you've been to a game and he drives you crazy. And you just wish he'd shut-up. Then, there's a new take on a show-down in the wild west. Only the weapons are strip malls, g
ated communities and dare I say it -
Walmart? And a grand new view on "take your child to work day." Even if the work is robbing candy stores.
For six weeks, ten directors rehearsed their plays apart from one another. We came together for technical rehearsal and dress rehearsal and acted as each others audience for a few nights. And last night - we opened. To a full house. To a
successful full house. (Whew) This week is a grand celebration of the playwrights. Ten playwrights, ten directors and 20-35 actors all in different shows - turn into a festival for a weekend. I adore this weekend. I love the respectful way the theatre treats the playwrights, love seeing the fine work of other directors and always am gratified to see new actors' work and the return of friends to the stage. And did I mention - I started this festival? Six years ago, I pitched an idea to the Board of Directors at
Lakeshore Players. One year later, by the seat of our pants - we opened. And were wonderfully successful. In subsequent years, the festival has grown, it has become more organized and all the people I began with - are still there helping out. And the wonderful lady who helped in the early days has now taken it over and it runs better than ever.
`
Soooooo, what does this have to do with food? Well, quite a lot. Because a ten-minute play only takes ten-
minutes on stage. Off stage, I have been running to the theatre, meeting with my cast, pitching in to help with the festival and err... not cooking.
`
Having posted the wonderful Barefoot
Contessa's brownies on
Facebook, I dug myself into a hole. A lot of artists in the festival are my friends on
Facebook. And they asked for the brownies.
So I complied. Again. Twice in one week. The recipe is
here. And if you use artisan
chocolate as I do the price mounts.
`
I then thought of those who do not want a huge chocolate rush. And devised Caprese appetizers. And they all went. A small fresh mozzarella ball threaded with a grape tomqto, basil and some Italian dressing.
They went faster than the brownies.
`
And then the ten minute. I boiled some bratwursts so my husband could quickly grill them (in ten minutes) when home.
A Caprese Salad:
grape tomatoes
heirloom tomatoes
tiny balls of mozzarella
1 T balsamic vinegar, 3T olive oil, pinch of salt, pepper, Italian seasoning, fresh Basil for garnish
And in another ten-minutes, steam or
saute some
broccoli with baby leeks or scallions. Add
some hard-boiled egg. Mix 3 T olive oil, 1T balsamic, 1T honey and 1T capers,pour over the salad and voila:
Ten-minutes. Plays. Salads. Dinner. Art. It's also possible and it's all so wonderful.
The thing is - I am susceptible. I was paging through a book devoted to small bites at a book store and saw these. They called them "Caprese Lollipops." My daughter called them "Caprese Roses." I left the store and bought tomatoes. Because sometimes you need something fanciful in your life.
I have always made "Caprese-on-a-stick" for appetizers. Thread a toothpick with a tomato, mozzarella ball and basil leaf. Dip it in some sort of balsamic-olive oil mixture. Watch them disappear.
So easy, you can just grace your table with it. No need to save this "for company."
Perfect for Mid-March when spring is teasing us - coming and going. And so simple: for each one you need:
