Friday, June 27, 2014

Why I can't finish my play

As everyday goes by that my play is not finished, I read more about what is going on in and around Indian Country.  Every morning I wake with a new ending for my play, changing my views depending on what I had read the day before.
You see, my writing takes place in my head in the early hours of the morning.  The grey skies slowly light my bedroom because of the missing slat on my vertical blinds.  I look up at the ceiling to where the time is being projected from by rocket ship alarm clock.   My eyes are slow to adjust to the morning light, as well as the distance to the time.  Go back to sleep I try to tell my brain!  We agree to disagree and I begin to play out the different scenarios the ending could be.  I should reach for the notebook that is next to my bed to get these few moments of brilliance, but my brain convinces me that we'll remember it once we wake up.    This morning I had it!  But as I opened my computer, my brain got sidetracked as we tried to find the file I had made with yesterday's ending.  I lost it.  It is gone.  I had the ending this time.  So I sit and catch up on my social media and the vicious cycle continues.
This morning I was struck by the video from the San Fransisco Giants and their "Native American Heritage Night" where a woman asked a headdress wearing fan to take off the headdress.   What strikes me is not the request, but the general public that is walking by watching this scene unfold.  They may or may not know what has just transpired, but it is one comment that gets me.  I realize that had this been a different circumstance, I may have yelled the same thing, but because this is a native woman being man handled by police I took offense at this woman's comments, "Just shut-up and he will".  I am no better than any one else, I love to watch a good train wreck, but as I slow my pace to watch the wreckage, a part of me feels an overwhelming sadness that brings tears to my eyes.    
With this thought, I contemplate the end of my play.  Wanda needs to make a decision, is she or isn't she?  Well according to the dialogue and her circumstance she is.  

But is there a difference between being Indian and being an Indian?

Great.  Something new to ponder.

Thursday, June 26, 2014

Fringe Festivals!

When my writing partner and I started our online creative sessions, we were dreaming big.  In one weekly discussion we began to talk about where we would take our shows once we were ready to hit the road.  Another friend had recently gone to Edinburgh for Fringe and we wanted to do the tour of the different festivals.  That talk stopped once we got down to writing. 
But with this new found energy that I have, and the near completion of my show, topped off with my helping out a local Hollywood Fringe show, I am looking back into it.
Last year when I was in writing class, one of my classmates signed up for the Festival.  In a show of solidarity, I signed up my show.  I never participated, because I didn't like the end result and I had honestly forgotten to complete the sign up.   But cheers to motivation. 

What is Fringe?

Fringe theatre is theatre that is not of the mainstream.

Here's a line-up of potential places: (let me know one's you're fond of)

Montreal Fringe

Wednesday, June 18, 2014

It's a roux(zzz)

Creamy Green Beans

Ingredients:
  • 1 lb fresh green beans, trimed and cut 1 1/2 inch
  • 4 slices thick cut bacon
  • 1/4 cup red onion, minced
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 1 – 1 1/2 cup of chicken broth, room tempurture
  • salt and pepper to taste
Directions:
Fill a 5 qt pot with heavily salted water and bring to a boil.
Once the water begins to boil, lower to a simmer and add green beans to the water.
Cook for about 1 -2 minutes, or until the beans are bright green and softened but still crisp.
Blanch beans and let sit until cool.
Take bacon and dice into tiny squares.
Add bacon to a pan and cook over medium heat.
Heat a large skillet with raised sides over medium heat. Add diced bacon to skillet, cook bacon slowly to render fat and crisp the bacon.
Add minced onion and garlic, sauté until tender and translucent. Add green beans to your skillet and stir.
Sprinkle flour over green beans and stir. The combination of the flour and the rendered fat from the bacon creates a roux, which is essential to getting these beans nice and creamy.
Add chicken stock to your green beans in thirds stirring each time. Add the remainder of the stock, if the beans are still too thick add more stock until you get your desired creaminess.
Season with salt and fresh cracked pepper to taste.

Stay hungry my friend!

Tuesday, June 3, 2014

Hashbrown Cupcakes

Ingredients:
  • 15 oz. frozen shredded hash browns, thawed
  • 1 cup Cheddar cheese, shredded
  • 1 tablespoons olive oil
  • 8 medium eggs
  • Salt and pepper to taste
  • 2 slices cooked bacon, crumbled
  • 1 tablespoon Cheddar cheese, shredded
  • ½ tablespoon parsley, chopped
  • 2 avocados, sliced and chilled

Directions:
  1. Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
  2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
  3. Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
  4. Crack a medium egg into each nest and season with salt and pepper to taste
  5. Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
  6. Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
  7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
  8. Dish and serve with chilled avocado slices
Notes
If you don't have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.

Roasted Corned Beef, Potatoes and Cabbage

You can never have enough corned beef.  Forget Saint Patrick's Day, I could eat it year round.  Because I enjoy it so much, I am always looking for different ways to cook it.  There aren't many.

Ingredients:
4 lbs of Corned Beef
1/2 cup of chicken broth
1 medium-sized head of green cabbage
2 T olive oil
Sprinkles of salt and fresh ground black pepper
5 large potatoes, cubed

Directions:
Preheat the oven to 325 degrees F
Trim excess fat from slab of meat, set aside.
Place chicken broth in bottom of roaster, set corned beef on wire rack.

Cover with foil and place into the over for 2 hours, or until meat is to your liking.
Cut the head of cabbage into wedges.  Trim core and stem from each wedge.

Remove from oven and remove the meat from the rack.

Place potatoes in the bottom of the pan, surrounded by all the delicious drippings.
Nestle the corned beef on top of potatoes, and surround it with cabbage.
Drizzle cabbage with olive oil and sprinkle with salt and fresh pepper.
Return to oven for 60 minutes.  Be sure to check your potatoes. 
Periodically check to ensure your cabbage doesn't burn and achieves the desired tenderness.

Stay Hungry my friend!