Six on Saturday – August 4, 2018 – Successes and a Flop

It’s been raining…a lot. The lake is back in the back yard, but I’m not complaining except about the mosquitos. The second 6 cubic yards of mulch was put down before the rain started and there is no longer a blue tarp covered pile in the drive. Our neighbors must be happy. That will change in a few days, however, when I get a load of free chips from our local tree people. Most of that will go in the back of the property once it dries out back there.

Here are my six on Saturday, a meme started by The Propogator, a UK gardener. This is the link to the rules if you’d like to join in.

  1. Helenium (Sneezeweed). I didn’t really appreciate this flower until I downloaded the photos from my phone. The actual flower is small and on a very tall stem. Someone gave me one and it’s not yet a large clump. It would be easy to overlook.  It reminds me of a fantasy chapeau designed by a French milliner in the 1920’s. Or possibly an inspiration for a Kentucky Derby fantasy. It might be too overstated for the Queen. I need to save seeds and see if I can get a clump going. I can’t stop looking at this photo. IMG_6947

2.  The garden beds are producing. Tomatoes Amish Paste and Sungold cherry), green beans, carrots (purple and orange), beets, and spring onions. I found a recipe for a puff pastry tomato and cheese tart on-line. I added some ham because I had some in the fridge that needed to be used. It was a little complicated to make despite the fact that I bought frozen puff pastry, but it was delicious. I had a leftover piece for breakfast the next morning.

 

3.  Kinshi Uri or Somen Kabocha squash. Kinshi means golden threads. This is the original Japanese version of spaghetti squash. Burpee picked up this seed and began selling it as Vegetable Spaghetti in 1936. My seeds for Kinshi Uri came from Baker Creek Heirloom Seed Company. I planted some seeds at the end of one of my community garden beds about six weeks ago where I had pulled up lettuces. The squash began sprawling so I put in some upright cages trying to keep them contained until I can pull out the rest of the beets. The plants have been setting fruit but I’ve had problems with borers in the past, so I’m not holding my breath that I will get mature squash. For the moment I’m enjoying the healthy plants with lots of female flowers. That great looking mulch between the raised beds is wood chips from our local tree company, Bartlett Tree Services. The fine mesh around the bed keeps the rabbits out and is tall enough to keep the deer from browsing.

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4. The verbena in two big pots had stopped blooming. I gave them a serious haircut and within a week had new blooms. I need to pay more attention to deadheading. The variagated liriope was dug from another spot in the garden. Soon there will be purple flower stalks which will look lovely with the lavendar and pink cleome and play off the bright cherry red verbena flowers.

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5. This mum is a favorite. It makes a compact plant that doesn’t need to be cut back and has come back every spring for probably eight years. It will soon be covered with bright yellow flowers but I don’t know why it is starting to bloom at the beginning of August. Isn’t this too early? I wish I knew where I had gotten this variety so I could buy more. I’ve taken pieces from the edge of this plant and put them in the ground, but they have not survived. I’ll try again by putting the starts in small pots so I have better control over watering.

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6. I am giving up on hollyhocks. I don’t buy alot of things for the garden but I bought these from a catalog last fall.  I think they were called something like Farmhouse Medley. How could I resist.

They looked fine this spring until the rust took them. I guess it’s just too humid in the Mid-Atlantic. Then the rabbits did in the rest, chomping off remaining green leaves. I remember Hollyhocks as a child in Indiana and thought they would look great against the lattice which would also provide support. Too bad.

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This was not my first attempt at hollyhocks, but it will probably be my last. (Notice the equivocation from my beginning sentence.) Of course  I say that about squash every year and I keep buying new varieties to try. Which brings to mind the saying about the triumph of hope over experience…  Either I am a slow learner, or a fast forgetter… or perhaps an eternally optimistic person. I think I’ll stick with the latter.

I hope you have enjoyed the photos of some successes and one total (but not totally unexpected) failure in my garden.  Until next week.

 

 

 

 

 

 

 

 

 

Write on Wednesday – The Santa Diaries Goes to Indiana and Maine – July 18, 2018

Laura Ambler and I are over the moon.  Last week we got word that The Santa Diaries will be produced in Crawfordsville, Indiana this year by the Sugar Creek Players as their Christmas Show.

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And then two days later we were approached by the Chocolate Church Arts Center in Bath, Maine who also wanted to do the show. Of course, we said “YES.”

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Laura and I are honored that the original The Santa Diaries has chosen by the Sugar Creek Players and the Chocolate Church Arts Center for production this December.We are big fans of community theaters which play important roles in so many small towns. They build community and often become families for local actors, musicians and front and back of house volunteers.

Community theaters throughout the country have also saved countless buildings. Sugar Creek’s home is a former movie theater, as is the Avalon Theatre in Easton, Maryland where we live. Chocolate Church is one of two iconic Gothic Revival Churches from the 1840’s located in Bath. This church would have been demolished, but local citizens, recognizing its architectural significance and in the spirit of supporting the cultural arts, came together to create The Chocolate Church Arts Center. It received this name because of its unique chocolate brown color that covers the original caramel color it was before it had been painted white. Here’s a link for its interesting history.

The Sugar Creek Players, in Crawfordsville, Indiana, found a permanent home when W. Addington Vance and Myron Pattison deeded the Vanity Motion Picture Theater to them. Prior to that Sugar Creek had been producing shows at Wabash College, in local high schools, gyms and once in a Holiday Inn. In 1988, despite tar paper flooring, folding metal chair seating, and a lack of air conditioning, the opening show in the new theater was a success and the Players finally had a home.

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The cherry on the top of our Christmas pudding is that the sequel to The Santa Diaries will be produced in Faribault, MN by The Merlin Players who commissioned the play. Almost all the actors in the original prodcution of The Santa Diaries will play the same characters — five years later. Brandeee is pregnant but who is the father? The new show is titled: The Santa Diaries: A Christmas Wedding. We are beyond grateful that The Merlin Players reached out to us.

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Our plays will be in three states this December. Laura and I hope to be able to attend some of the shows. A road trip is being planned.

 

Write on Wednesday – April 11, 2018

A week ago today Laura Ambler and I met with Julianna Skluzacek, Artistic Director of the Merlin Players in Faribault, Minnesota.

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The Merlin Players produced The Santa Diaries in 2014 and reached out to us about writing another Christmas show for them. Laura came up with the brilliant idea of writing the original cast of characters but five years later.

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We wrote a spec arc in October 2017 and sent it to Julianna.  We began working in earnest on the arc of the play on November.  Julianna put the spec arc before their board and it was accepted as their 2018 Christmas show. Laura and I began writing two or three days a week (for a couple of hours) and by mid January we had a first act. We forwarded it to Julianna just to make sure we were on the same page. She loved it.

Julianna knew she was coming east in the spring and we set a date to meet. On March 5th we sent her the first draft.

When we met last week we read the play out loud. Juliana had a few notes, and some minor suggestions which were easy to fix. Everyone who played the original parts is coming back to reprise the characters. That helped with the writing because we knew the strengths of the actors. One of them hoped there would be another rap song. We had a song but hadn’t thought about making it a rap. Easily done and it made the play better. Julianna said the kid who had played the imaginary Marley dog who was Timmy’s companion hoped he would have a part in the new play. It was a discussion Laura and I had several times and just couldn’t make it work. Julianna had an idea about how to accomplish making sure this character from the first play made it into the second. And it made the play better.

When we were finished we took Julianna to lunch, had a bottle of wine and celebrated. We’ll be going to Minnesota in December to see the premier of A Christmas Wedding, The Santa Diaries 11.

The day after we met with Julianna, Laura and I worked for two hours and made the needed tweaks. The following day I printed out the play again and read it for any necessary typos, etc. Laura fixed those, formatted the script and it was sent off to Julianna.

When I look back on the writing arc of this project I see that steady chunks of time got us to the finish line. Laura and I usually wrote three days a week for about two hours. We quit when our brains weren’t firing on all cylinders. But if we had let this project drift until we were two weeks away from the deadline, we wouldn’t have written the same play. The small changes to dialogue or bits of business for an actor that expanded their character would be missing — those serendipitous ideas that waken you in the middle of the night or while you’re driving.

We are so proud of what we’ve accomplished and can’t wait for December to see it on its feet.

 

 

 

 

 

Write on Wednesday – How My Blog Began

This was my first blog post from April 25, 2012. Hard to believe I have been posting for six years. I’ve gotten more focused recently with a gardening focused post on Saturday and a writing post on Wednesday. Next up — Food on Friday. That may or may not happen. This is the season when writing and gardening vie for attention.

Laura Ambler & Mala Burt 9-19-12

April 25, 2012

Laura Ambler, my writing partner, and I were sitting in a Blogging workshop given by Mindie Burgoyne. Mindie said setting up a blog was super easy. Laura leaned over and whispered, “We should start a blog about our writing insecurities.”

“Oh, you mean like how I see life through a distorted body image lens?” I whispered back. (I used to be a clinical social worker so sometimes I talk like that.)

“You’re just neurotic about your body,” Laura said. “It has nothing to do with your writing.”

“It has everything to do with my writing. What if we sell one of our scripts and it gets made into a movie and we have to attend the Hollywood premier? I’d have to lose forty pounds before I could even look for a gown, ” I said.

“You’re just nuts,” Laura said. “But I bet there are other writers out there who are just as insecure as we are. Let’s start a blog called Does This Font Make Me Look Fat? It would be hilarious!”

Actually creating the blog has not been so hilarious. Mindie lied about the easy part. I spent an hour trying to figure out how to change the tag line. I’m still looking for a new headline font. Something puffy and fat. This font is way too skinny.

So, let’s hear from the neurotic, but talented writing community. Your fears, foibles and how you deal.

Plein Air Jelly

When our lunch at Plein Air was over last Saturday, I brought home all the Sangria fruit plus the cut up fruit that had been served with the crackers and cheese ball. It was a lot of fruit. Cantaloupe and watermelon balls, blueberries, apples, plums, nectarines, pears, and some thinly sliced lemons. I forgot to take a picture of what I had. I just couldn’t stand for all that good fruit to go to waste. #wastenotwantnot

I cooked it up, put it through the food mill and then strained that juice which had a fair amount of pulp in it. I didn’t put it in a jelly bag, but strained it through a colander with fairly small mesh. Some fruit particles came through so the jelly isn’t as clear as It would be if I’d used a jelly bag. I wasn’t going for jelly to enter in the State Fair.

I needed 5 1/2 cups of juice according to the “plum” SureJell recipe. I used that one because it was closest to the amount of juice I had which came from mostly stone fruits. I was a little short so decided to add some Peach Schnapps I had in the cupboard.

I think this was leftover from the year Laura and I rode in the Christmas in St. Michaels parade. It was bitterly cold and we decided we needed a flask. I must have used this for something else since there was only about a quarter cup left. But this stuff never goes bad, right?

I got all my canning supplies ready and put pint jars through the dishwasher.

I followed the recipe exactly as I wanted the best chance to have the jelly jell.

Eight pints went into the canning kettle for a 10 minute boiling water bath.

Several of the ladies from the Plein Air lunch will get a jar. It’s a beautiful claret color and is fruity with a hint of lemon. And it jelled…unlike my strawberry jam in June. Yum!

 

Spiced Pecans In My Kitchen

My kitchen was fragrant yesterday morning with an oven full of roasting sugared and spiced pecans I was making for the card party at the St. Michaels Woman’s Club. Apparently I have become known for my spiced pecans which have graced a number of luncheon salads at the club. These are really good so I only make them when they can quickly be removed from the house. We’ll get a handful and then they’ll be transported to the clubhouse. These are so good that even putting them in my car’s trunk might  not keep me from a stealthy run at them.

I meant to take a photo of the roasted pecans but got them out of the house so fast I forgot. You’ll have to make do with the package photo.

Mala’s Cinnamon Sugared Pecans (from Cookingclassy.com website who stole it from allrecipes.com. My tweaks included below.)

Ingredients

  • 1 lb pecan halves (4 cups)
  • 1 large egg white
  • 1 Tbsp water
  • ½ tsp vanilla (up to 1 tbsp)
  • 1 cup granulated sugar (can be half white, half brown)
  • 1 tsp cinnamon (can add ½ tsp allspice, 1/8 tsp cayenne for kick)
  • ½ tsp salt (can be up to 1-1/2 tsp kosher salt)

Directions

Preheat oven to 250 degrees. (I am now baking them at 275.) In a large mixing bowl, vigorously whisk egg white with water and vanilla until very frothy. In a separate small mixing bowl, whisk together sugar, cinnamon, spices and salt. Add pecans to egg white mixture and toss until evenly coated. Pour half of the sugar mixture over pecans and toss several times, then add remaining sugar mixture and toss until evenly coated. Pour coated pecans over a Silpat or parchment paper lined backing sheet and spread into an even layer. Bake in a preheated oven for 1 hour, stirring every 15 minutes. Allow to cool, then store in an airtight container.

Notes

I use sheet pans to bake. The sides keep the nuts from falling out. Since I remove them from the oven for turning, this is crucial.

The final 15 minutes in the oven is what makes them crunchy. I checked them after what I thought was the final time and they still weren’t dry in the middle, so I put them in for another 15 minutes. The first two times you stir them they will be sticky.

I like adding that little bit of cayenne for a little heat. If you’re planning to use them as an appetizer with cheese and fruit, you could add  more salt as well.

Question: Where do you hide food so you won’t be tempted?

I Cook Calamari

I occasionally try new recipes, but the old stand-bys that I have in my head are now pared down to feed 4-6 so that there are leftovers. (When I was cooking for four hungry teens, I made lasagna in restaurant sized pans.) And the tried and true recipes have been modified for food sensitivities we have. I have several friends whose husbands won’t eat leftovers. If my husband ever started down that road, he’d have to fix himself a bowl of gluten-free cereal for dinner.

My writing partner, Laura Ambler, is an inventive cook and recently told me that she frequently makes Calamari. I often order calamari in restaurants, but didn’t even know where to find it in my supermarket. But recently, on a foray to our local big box store, BJ’s, I found it next to the frozen salmon. Turns out calamari is a fairly inexpensive protein. Be adventuresome, I told myself as I bought a box.

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I went on line to see how to fix it and was glad I did. High heat and short cooking times keep calamari from overcooking which leads to a rubber tire result. This recipe, which  I found on Chowhound.com) made a quick and tasty dinner. Cooking the jasmine rice for 18 minutes took the longest. This recipe will go into my rotation. And since what I usually order in a restaurant is fried calamari, I need to try that, too.

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Calamari with garlic and parsley

  • 1 lb squid, cleaned (it came that way in the package but I rinsed it), cut into 3/4″ thick rings, tentacles left whole
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter (1/4 stick)
  • 2 tsp finely chopped garlic
  • 1 tbsp coarsely chopped parsley (I still had some in the garden)
  • salt
  • freshly ground pepper
  • 1 lemon, cut into wedges

Instructions:

  • pat squid dry with paper towel
  • heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper.
  • Cook, tossing frequently, until squid is opaque and cooked through – about 1 to 2 minutes (do not overcook). Season with additional salt and pepper and serve over rice.
  • garnish with lemon wedges

Have you pursued any cooking adventures recently? Successes or epic fails?