Fleeting: WDI’s Colby Awards (Pre-Thoughts)

While cleaning the apartment and prepping for tonight’s Colby Awards (an annual awards ceremony at Wheaton Drama aka WDI that honors parties that work backstage) I started thinking about my time with WDI in general.

Ever since I had the privilege to be cast in WDI’s Dirty Rotten Scoundrels back in May of 2012… I haven’t been able to leave the group since.

A self-proclaimed “floater” wherein I join a theatre group, partake in a couple of shows then disappear to the next group, Wheaton Drama was the first that provided an opportunity that I never had in the past: to work in stage management backstage.

After Dirty Rotten Scoundrels it was agreed that for the next musical (in this case The Sound of Music later that year) I would help as ASM and learn the ropes as it were. The original intent being that I learn as much as possible and I could rotate with the other SMs for the musicals so I could still audition for shows around the Chicagoland area and suburbs. I wanted to have the flexibility of not only being onstage but backstage as well as my work schedule dictates.

Before Dirty Rotten Scoundrels I was lucky enough to be in productions and to have had opportunities to interact with various parties to build confidence and joy in being onstage… and although I loved it (for it was a kind of escape from everything else) I knew a balance between the two parts of me was completed me.

However, as the story goes, an ex-bf was cast in The Sound of Music that forced me to beg out of the production for my own sanity and I had to wait until the next production came along before I could be ASM (in this case WDI’s Into the Woods.
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Fleeting: Eating Words

So who remembers this post from over three years ago? You know the one… the one where I was “closing the door” and “leaving” community theatre because I felt dead inside and there simply wasn’t any joy in it for me? Where theatre was more of a parasite rather than something that I can truly enjoy and want to be a part of?

You remember that post…

And here I am eating my words in ways I did not expect.
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Fleeting: Pre-JoCoCruise from Chicago to San Diego

Typically I have very little issues traveling, a hiccup once in a while, but today started off on not necessarily the “wrong foot” as much as just… off.

Let’s start with the work portion of the day:

Work was semi-normal, woke up early to triple check my luggage and headed to the local office (why would I drive to the Chicago office on a day like this?) relatively early… I was behind and being prepared for the trip, but had caught up beautifully. The only major item was that I was suppose to have a monthly forecast financial meeting with the cost engineer at work… except that didn’t happen.

That should have been my first hint that things weren’t going to be smooth.
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Kitchemprovise: Alcoholic Butterbeer Ice Cream (Round One)

13346336_10102440433962899_3116114454674751185_oAll shall be revealed in time…

1 cup heavy cream
1/2 cup buttermilk
1/2 cup butterscotch schnapps
1/3 cup sugar (or honey powder)
1/2 butterscotch (I use whichever butterscotch recipe I have recently made)
dash of salt

Mix all of the above well… Pour into an ice cream machine and let it churn! The consistency is a bit more liquidy than normal. Wait approximately a half hour to and hour (depending on how churned you want your ice cream to be). Pour into an airtight container and store in a freezer overnight. Ready to eat!

Kitchemprovise: Apple-Flavored Butterscotch Sauce

applebutterscotchJust preparing some butterscotch sauce for another dish, but since I am adapting from another recipe I figured I’ll post what I actually used here.

1 cup of light brown sugar
2 TBSP rum

Put the above into a saucepan and bring to a boil. Continue boiling while stirring often for 2 / 3 minutes.

Remove from heat & stir in:

5 TBSP butter
1 TBSP apple cider vinegar
1/4 tbsp salt
1/4 cup of heavy cream
1 TBSP rum

Stir until smooth; turn up heat until mixture boils. Continue stirring for 1 minute; turn off heat.

Pour butterscotch sauce into airtight container and refrigerate overnight.

Voila!

Kitchemprovise: Mini Blueberry Cheesecakes

Ugh Ugh Ugh.

I really wanted to create a spectacular dessert to emulate the film “Inside Out” and I thought creating a chocolate bomb would have been the perfect solution.

If you don’t know what a “chocolate bomb” is, I highly recommend watching this video and then come back to the site…

Have you watched it yet?

Good.

So in a perfect world I would have created the mini-blueberry cheesecake to be inside the chocolate bomb, and then with hot chocolate syrup people could pour onto the chocolate sphere, melt it to gain the treat inside. Ideally by creating a “chocolate bomb” dessert to emulate “Inside Out” there would be multiple ways to break into the chocolate sphere:
– Anger: Using an eating utensil and cracking the sphere open
– Joy: Using the hot chocolate syrup and pouring over the top of the sphere
– Disgust: Simple removing the sphere rather than melting / destroying it
– Fear: Not eating the sphere at all and just grab one of the extra mini-cheesecakes

Perfect right?

Nope. Not. At. All.

Could not find (granted this was rather last minute) a sphere mold that I could use that was large enough for what I wanted to do.

So what did I do?

I decided that I was going to move forward in creating the mini-blueberry cheesecakes and instead of the “chocolate bomb” idea, I would dip the cheesecakes in various colors of candy melt and have sphere-ish globs instead…
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Recipe: Double Chocolate Chip Raspberry Merlot Ice Cream

Yes, a mouthful and a mouthful of yum if my friends are to be believed… so how did I come up with this concoction?

Well…

3 cups heavy cream
1 cup of your favorite merlot
1 cup of sugar (or honey powder)
1 cup of fresh raspberries
1/2 bag of chocolate chips (I used semi-sweet)

Fairly simple ingredients… and the instructions not that difficult either:
1. Soak the raspberries in the merlot overnight in the fridge
2. puree the merlot / raspberries
3. strain the puree mix to remove the seeds
4. add heavy cream and sugar and mix
5. pour the mix into the ice cream churner / machine for a half hour or until preferred consistency
6. when ice cream is churned then either pack into container and place in freezer or start eating!
7. enjoy!