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.

 

 

 

 

 

‘Tis the Season

I grew up with a Norwegian mother (second generation in the US) and a German father (the Schippers had been here longer). Because immigrants back then were intent on assimilating, neither my mother nor my father grew up speaking Norwegian or German. A lost opportunity. I don’t recall any specific ethnic traditions in our household. But that didn’t mean I couldn’t create my own.

One Christmas season my brother, Ross, made a kransekake – a Norwegian wreath cake which consists of eighteen sequentially smaller rings stacked one upon the other. I was impressed so I got the recipe and tried it. Trying to figure out the sizes of those rings was interesting and I don’t have a photo of that first attempt. It was a very wonky tower, but the rings were quite tasty.

A few Christmases later my brother and his wife, Linda, gave me a set of kransekake pans. Now the rings would be exactly the right size. However the ground almond, confectioners sugar and egg white mixture that is the recipe needed tweaking. I was grinding my almonds in my food processor and the dough puffed up too much. However, by that time I had involved my Montana granddaughters in baking a kransekake when we did a Montana Christmas. Those girls are all grown up now, but have requested baking a kransekake when we visit at Christmas this year. It’s become a tradition.

Ross told me he ground his blanched almonds in a coffee grinder. I went on line to YouTube for more instructions, then ordered a coffee grinder on Amazon. I had it (free shipping) in two days. I love Amazon Prime.

Yesterday I was ready. One of my yogi friends, Diane French, came to help. We discovered we needed to start the grinding process in the food processor to make the almonds into smaller pieces. Almonds are bigger than coffee beans! Duh. Then we decided to put the ground almonds through a sieve to make sure all the leftover almond bits were taken out and put through the grinder again. We made the dough and let it rest according to the recipe.

We rolled the dough into ropes the size of a pinkie finger and began filling the rings in the pans.

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The rings are baked at 396 degrees for 12 minutes. We learned that they needed to be cooled completely before we took them out of the non-stick pans.

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Next came the job of stacking the rings. They are quite close in size so there is probably a method, but we eyeballed it. White frosting is put on each ring and the next smaller size is laid on top. The frosting acts as a glue.

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We used white frosting in one of those spray cans. Here is the completed cake. It is a little wonky from one angle, but this is it’s best side. A turntable would have helped. I’ll get cans of red and  green frosting and decorate the cake with holly. It will be even more festive when that is done. Traditionally it might have had Norwegian flags on it or Christmas crackers. This cake is also served at Norwegian weddings.

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I have to say that grinding the almonds in the coffee grinder made a difference. This is the best and prettiest kranskake I’ve made. However, those first couple done with the grand-girls are the ones I’ll really remember and the fact that there is now a Norwegian tradition in our family. For those who are wondering, the kake is served from the bottom ring up. Several bottom rings are removed and each ring is cut into pieces. In this way, the rest of the kake remains in the shape of a Christmas tree.

This holiday treat is going to the Woman’s Club on St. Michaels on Wednesday. Laura Ambler and I are the program for the December meeting. We’ll be talking about how we turned our Christmas memory book, The Santa Diaries, into a produced Christmas play of the same name. ‘Tis the season of memories and making traditions.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thank You, Merlin Players!

Laura created an Animoto Thank You for the Merlin Players!. They did a fabulous job with our play, The Santa Diaries, and made us feel like part of the theater family. We couldn’t have asked for more.

Paradise Theater Marquis