Pancake/Vegancake

They do go quick...

I've been making good ol' fashioned cornmeal pancakes for some time now, but only the other day did I think to make a vegan version. Good for brunch, breakfast, lunch, anytime of day!

Kevin's Vegan Cornmeal Pancakes
About 20 minutes; serves 4 (double and redouble as necessary!)

Whisk together ½ c. cornmeal, ¼ tsp. salt, 1 tbsp. maple syrup (or honey, if you're not against it, or other sweetener), 2 tsp. olive oil, and ½ c. boiling water. Cover and let sit for 10 minutes. In the meantime, mash 1 banana with 1 tsp. olive oil (and preheat a cast iron pan, if you're into that). When time is up, whisk in ⅓ c. oat milk (or your favorite milk substitute) and 1 tsp. baking powder until fully incorporated. Then add the banana mixture until fully incorporated. Now stir in 3 tbsp. all-purpose flour until it's nice and smooth. If it's too thick, add in some more oat milk. (This is sort of an inexact science; you learn eventually how thick the batter should be to get the type of pancake you prefer. Incidentally, this is also where you would add in any extras like, say, a handful of blueberries or some chopped pecans.) Put a little oil in the heated pan and pour in pancake batter ½ c. at a time. Flip after about five minutes, serve with maple syrup, and enjoy!

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Title inspiration: Topdog/Underdog, a play by Suzan-Lori Parks. Premiered at the Public Theatre as part of the New York Shakespeare Festival on 22 July 2001. Subsequently opened on Broadway at the Ambassador Theatre on 7 April 2002. Winner of the 2002 Pulitzer Prize for Drama.

The Curry-ous Incident of the Dog in the Night-Time

The rice wanted to join in, but couldn't curry favor...

The first time I ever had Thai food was in New York City when I was in college, but I don't remember much else about it other than some of the people I was with. Someone ordered for everyone, and we ate this magnificent Thai feast family-style. Not only was it a good meal, it was a good memory made with good friends.

Just as being with good friends can be heartwarming, so, too, is the wonder that is Thai curry. Here is my (perhaps completely inauthentic) take on a red curry. I make a batch and put the leftover in the fridge, lunch for at least four days if it's just me eating. And the rice keeps well, too.

Speaking of rice, you can use whatever rice you like. I tend to prefer long-grain brown rice: 1 c. of rice to 2 c. water, boil, then simmer for about 50 min. or until the water is just about gone. Turn off the heat and let sit covered for 10 min. before fluffing with a fork.

The vegetable mix is adaptable to what you have, but I'd definitely stick with the onion and peppers as a base.

Thai-style Vegetable Red Curry
Makes 4 servings; prep time 15 min.; cook time: 30 min.

Heat up 1 tbsp. coconut oil (or olive oil) in a large skillet over medium heat. Add ½ a chopped red onion and a pinch of salt. Cook, stirring, for 2 min. Add 2-3 minced cloves of garlic. Stir for a minute. Add 1 chopped green bell pepper, 1 chopped red bell pepper, 2-3 chopped serrano peppers (for spiciness; leave it out if you're averse), and 1-2 sliced carrot(s). Cook, stirring, for 5 min. Add in ¼ tsp. ginger powder (if you use fresh ginger, mince 1 tbsp. and add with garlic) and 2 tbsp. Thai red curry paste. Stir for 2 min.

Okay. Now. Pour in a 13.5 oz. can of coconut milk, ½ c. water, 1 ½ tsp. raw sugar, and stir in 1 chopped head of broccoli (and a chiffonade of Thai basil, if you've got it—I put in a lot... maybe ¼ c. worth). Bring that just to a boil, then turn the heat down and simmer for 10-15 min., or until the broccoli is just about cooked how you like it. Then add in (optional) 2 tbsp. of natural peanut butter (i.e., the only ingredient is peanuts) and stir until it's all blended together nicely. Turn off the heat and stir in 1 tbsp. soy sauce and the juice of 1 lime.

Serve over rice and enjoy with a nice, tall Thai iced tea!

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Title inspiration: The Curious Incident of the Dog in the Night-Time, a play adapted by Simon Stephens from the novel of the same name by Mark Haddon. Premiered at the Royal National Theatre in London on 2 August 2012. First produced on Broadway at the Ethel Barrymore Theatre in 2014, winning the Tony award for Best Play.

Frankie and Johnny in the Clair de Lentil

Soup, bread, aloe plant...

Been a minute since my last post, but I'm living in New York City now, where the mercury has been hanging real low. Feels like a good day for soup.

Beans aren't really my thing, but I had a really tasty lentil soup at a friend's house a few weeks ago, and I've been thinking I should give it a go myself. Rather than try to cobble a few recipes together or strike out on my own, I cracked open one of my trusty cookbooks and went for something I could easily whip together. (Luckily, I could buy the lentils from my local grocery store instead of picking them out of the fireplace!)

Alton Brown's Lentil Soup

As tomatoes are out of season (and I was feeling too lazy to peel and dice them anyway), I went for a canned variety instead, which you don't have to drain, but you can if you want. Grains of paradise is sort of like pepper, so don't feel like you have to use it, or sub in pepper instead (just put in the pepper at the end rather than with the other spices). This is a really quick soup, too, done in less than one hour, prep and all. As with all soup, freeze it in single serving portions for another day of lunch weeks or months in the future. And stay warm!

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Title inspiration: Frankie and Johnny in the Clair de Lune, a play by Terrence McNally. Premiered at Manhattan Theatre Club Stage II at City Center in New York City on 2 June 1987, starring Kathy Bates and F. Murray Abraham.

A Little Night Molasses

My anadama don't want none unless you've got butter, hon.

Seven years ago, I took a road trip. It was a sort of whirlwind affair in late August, just before I was meant to be rehearsing for the Long Island premiere of Dracula, the Musical. My then-girlfriend and I traipsed halfway across the country, going from New York through Pennsylvania; having an impromptu picnic of wine and cheese on the corner of someone's farm in western PA after we had to push my car out of a small ditch; stopping in Cleveland for a couple of days to visit the Rock-n-Roll Hall of Fame; making our way to almost-Detroit to visit Marvin's Marvelous Mechanical Museum (inspired by Tally Hall); cutting across Michigan and through Indiana to reach our far goal of Chicago, where we spent a few action-filled days doing as much as possible; making an epic drive back east to Altoona, PA, in order to see Horseshoe Curve (I'm a slight train enthusiast); stopping in York, PA, to stay the night at my ex-girlfriend's place (we were all still good friends); and taking a day to visit Philadelphia before finally heading home.

We ate fantastically along the way, stopping in dives and fancy places all throughout. The pinnacle was a ten-course tasting menu at Moto (ground zero of molecular gastronomy) in Chicago's Meatpacking District. But a close second, I would say, was eating at the historic City Tavern in Philadelphia. It was there between the walls against which once echoed the voices of our Founding Fathers that I had, for the first time ever, a slice of anadama bread.

Anadama bread is made of cornmeal, molasses, and flour. There are unconfirmed stories about how the bread got it's name, many of which involve a man who says something along the lines of “Anna, damn her!” I have had a preponderance of cornmeal lately, due to a shipment I ordered after discovering that the supermarkets of Los Angeles were no longer stocking stone-ground stuff. A lot of cornmeal pancakes and johnnycakes have been made when I've been home over the past several weeks. Needing a change, I remembered my time at City Tavern and went looking for a suitable recipe for anadama bread.

Anadama Bread recipe from allrecipes.com

Yes, it's a yeast bread that needs an hour and forty minutes of rise time, but if you have the time, it's worth it. It's excellent served warm, toasted, with butter or jam. I'll be taking a few slices with me to rehearsals this week!

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Title inspiration: A Little Night Music, a musical by Stephen Sondheim and Hugh Wheeler. Premiered at the Shubert Theatre in New York City on 25 February 1973, directed by Hal Prince. It won a Tony award for Best Musical.

Lend Me a Latke

The latke accompanies any holiday décor.

The holidays are here, and with the holidays comes holiday food! Growing up in New York, we were exposed to a whole slew of treats; my Hungarian great-grandmother, for example, passed down the tradition of making palachinkas and half-moon cookies. The family of my best friend growing up were a typical Judeo-Christian-agnostic mix who threw some of the best holiday parties I've been to. So it turns out that my favorite holiday food of all might well be the latke.

For the uninitiated, latkes are potato pancakes, essentially. This recipe is inspired by the latkes made by my best friend's mom (she liked to throw in carrots), and they're sure to be a delight no matter what holiday you choose (or don't choose) to celebrate.

Everything together. It's a metaphor.

Potato-Carrot Latkes
Makes 12-15.

Peel and wash 3 russet potatoes and 2 carrots and grate them using the largest holes. (Or, to save time and muscle, use a food processor!) Also grate 2 small onions (or one regular-sized onion). Put the potato-carrot-onion mix into a fine-mesh strainer over a bowl and squeeze out as much liquid as possible. Let that sit for a bit.

Put a pan over medium heat and drop in 2 tbsp. vegetable oil.

Pour out the orange liquid you drained. You should be left with a thin layer of potato starch! Mix the starch and the potato/carrot/onion together with ¼ c. flour, ½ tsp. salt, ¼ tsp. black pepper, 1 tsp. baking powder, and about 4 sprigs of parsley (finely chopped; about 2 tbsp. or so). Use a ¼ c. measuring cup and a fork to measure out each latke and place in the pan, pressing them down with the fork until it's even. A few minutes on each side, and presto! Let them drain a bit on a wire rack or paper towel before serving immediately with your choice of sour cream or applesauce. (There's a debate about which is better or more appropriate. Just eat what you feel is best.)

Wishing you a Merry Christmas, a Happy Hanukkah, a Prosperous New Year, and here's to a little more Peace on Earth than we currently have.

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Title inspiration: Lend Me a Tenor, a farce by Ken Ludwig. Premiered (with the title Opera Buffa) at the American Stage Festival in Milford, New Hampshire, on 1 August 1985. First presented with the current title at the Globe Theatre, London, on 6 March 1986, by Andrew Lloyd Webber, of all people. It won three Tony awards during its Broadway run in 1989.

Mother Cauliflower and Her Children

Chopped cauliflower.

It's gotten colder, and there's nothing to warm up a chilly day like a nice, hot cup of soup. I've made a lot of soups in my time, some of which I've posted here, so I wracked my brain (and my cookbooks) for something a little different to make. Thus, behold! The cauliflower.

Creamless (and yet, creamy) Cauliflower Soup
Makes 6-8 servings; prep time 15 min.; cook time 45 min.

Heat up 2 tbsp. extra virgin olive oil in a large pot over medium heat. Stir in a coarsely chopped yellow onion and a minced rib of celery, cooking until the onion is a bit see-through. Add in 2 minced cloves of garlic. Stir for another 3 minutes or so.

Add in a coarsely chopped head of cauliflower and pour on 7 c. vegetable broth. Stir once, cover, and bring to a boil. Then turn the heat down low and simmer for about 25 min. The cauliflower should be tender. Turn the heat off and stir in ¼ c. roasted cashews. Let sit for 10 min. before pureeing nice and smooth. (Don't skimp on the puree; getting bits of cashew in your soup, while interesting, is still a bit weird. I went for a second puree before I heated it up the next day from the fridge, and the smoothness and creaminess is unparalleled.) Season with ¼ tsp. freshly grated nutmeg as well as salt and black pepper to taste.

Silky smooth soup!

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Title inspiration: Mother Courage and Her Children (or Mutter Courage und ihre Kinder), an epic play by Bertolt Brecht. Premiered at Schauspielhaus Zürich, Switzerland, on 19 April 1941. Subsequent productions have featured a score by Paul Dessau. First produced on Broadway in 1963, directed by Jerome Robbins, starring Anne Bancroft.

The Vegan Monologues

Mmm... burgers.

Some years ago, I wrote a bit about my second attempt at Alton Brown's four-list diet. Ultimately, it, like all diets, was difficult to stick to and it fell by the wayside. Time passed. I got separated then divorced, my career picked up, I started teaching more, and life just generally got in the way of intentional, “good” eating. I gained back some weight. Now, with my teaching schedule significantly reduced, and finding myself with more flexible time to prepare my own food, I felt it was time to give another type of diet a try.

Food writer Mark Bittman released his book VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health... For Good in 2013, and I picked it up almost immediately. I dabbled with its precepts at the time, but I adjusted his vegan requirement to be vegetarian, since I loved (and still love) milk too much to part with it for two thirds of the day. I was already eating a lot of vegetation regularly, being married to a pescatarian, and so, of course, I saw no noticeable difference in my health or weight.

Times, as I've mentioned, changed. I'd been eating a lot more meat, for one. So I'm thinking this time around I'll see some real differences. And, indeed, I have. I've had more consistent energy throughout the day, and, at last check, I've lost a few pounds.

There are still a few foods I'm not huge on, most notably beans. I'll eat them, but I don't ever seek them out. I wasn't raised on beans and rice (probably because I didn't like them even then) and I don't usually keep them around the kitchen as one of my staples. It was time to take another leap, last week with chickpeas and some delicious falafel, and now with some black bean burgers.

Mark Bittman's Simplest Bean Burgers (from his How to Cook Everything website; the vegan option is below the main recipe—the one in VB6 uses oats)

Ready for the chopper.

In VB6, Bittman leaves the options open for the type of bean and even the seasonings. I made a double order so I could reheat for time to come. I think I over-mixed the ingredients and the burgers came out a bit on the soft side. Also, I decided to use Penzeys Berbere seasoning, which was far more potent than expected, so be conservative with your own spicing. But, it ended up being quite delicious and satisfying—a good addition to my growing list of lunch options.

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Title inspiration: The Vagina Monologues by Eve Ensler. Premiered at the HERE Arts Center in New York City on 3 October 1996.

A Funny Thing Happened on the Way to the Falafel

A Middle Eastern delight!

Ah, falafel. I've been a fan of the falafel ever since Jason Reitman bought one for my then-girlfriend (now ex-wife) after a talk he gave at Wesleyan University. Sure, maybe I won't make films like Jason Reitman, but at least I can make a falafel.

It seems like there is one sort of "set" method of making falafel, so here it is in a healthier baked form, as inspired by Mark Bittman, Alton Brown, and the annals of culinary history.

Your Standard Falafel
Makes 8 servings. 12-24 hrs. prep time. 45 min. cook time.

A bowl of dried chickpeas.

Soak 1 lbs. chickpeas (garbanzo beans) in a bunch of water, at least two inches above, overnight, or for 12-24 hours. (Chickpeas will crumble under finger pressure when ready.)

Preheat your oven to 375°F. Drain the water and throw the chickpeas into a food processor with 1 onion (chopped a bit), 2 cloves of garlic, 1 tbsp. ground cumin, 1 c. chopped parsley, a dash of cayenne powder, 1 ½ tsp. salt, ½ tsp. black pepper, 1 tbsp. baking powder, and the juice of 1 lemon. Pulse intermittently until the mixture is minced but not puréed.

Unsuspecting falafel in the oven.

Brush 2 tsbp. olive oil onto a sheet pan (or two, depending on how large your pans are). Roll mixture into balls about 1 ½ inches in diameter, smoosh slightly into a patty, and place on the pan. Brush the tops with another 2 tbsp. olive oil. Bake in the oven for 10 minutes per side. They will be golden brown and delicious before you know it. (Well, I guess you'll know it, if you've set a timer.) Store in your fridge wrapped in tin foil (for easy reheating in your toaster oven, perhaps) or in your freezer in air-tight plastic. Serve on some lettuce with some cucumber, tomato, and the like... oh, and pita! You must have pita. And tahini sauce, of course. Get some from Trader Joe's. You won't be sorry.

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Title inspiration: I realized I'd already used the best option, Fefu and Her Friends, for something else, so today's second-best option is A Funny Thing Happened on the Way to the Forum, a musical comedy written by Burt Shevelove and Larry Gelbart with music and lyrics by Stephen Sondheim. Premiered at the Alvin Theatre in New York City on 8 May 1962, directed by Jack Cole, produced by Hal Prince, starring Zero Mostel, and featuring staging and choreography by Jerome Robbins, though he wasn't credited. It was Sondheim's first big hit as a composer and won the Tony award for Best Musical as well as four others.

In Revival: Johnny Got His Cakes

I wrote a while ago about a really inexpensive brunch option, the Johnnycake or hoecake. Here is a vegan update, using the same recipe slightly tweaked and now with optional actual corn!

Ol' fashioned home cookin'!

So, it's the same method as before, with the cornmeal and the boiling water and such. This time, have an extra 1/4 c. boiling water standing by after the 10 minutes is up. Then, before you throw these puppies in the pan, add the extra water along with 2 tsp. olive oil to loosen things up. Stir in about 1/3 c. frozen corn (or fresh, I suppose, if it's handy; this is optional).

Now, to the pan with another 2 tsp. of olive oil instead of butter. Mmm... delicious. And cheap!

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Title inspiration: Johnny Got His Gun is, among other things, a dramatic film written and directed by Dalton Trumbo, based on his own novel (written in 1938). Released 14 May 1971 at the Cannes Film Festival.

All in the Tomato

There's just something about tomato soup...

Hi, everyone, whoever you are! I was doing some teaching (a lot of teaching) and it was hard to keep this thing going; but here I am, back again with more of An Actor (me) Preparing Lunch.

I've been doing a lot of thinking lately about my life and career. I'm in a transitional phase, no longer teaching full-time (It was a good, year-long experiment) and working towards "the next thing," whatever that might be. One thing that happened over the course of my year is... I gained some weight. I'd been eating much junkier and most of my activity was sitting around a theatre telling people what to do and where to go. The other day I pulled Mark Bittman's VB6 off my bookshelf to give it a second pass. Bittman writes that we should be eating way more vegetable product and way less animal product, and so he proposes going Vegan Before 6 p.m. So... high time for some soup, I think, and the return of An Actor Prepares Lunch!

A Tomato Soup
1 hour prep, 45 min cook time

Take some time to quarter and de-seed 3 lbs. of tomatoes (Roma are easier to work with, I find). Also, chop up a yellow onion and a red bell pepper, while you're at it.

All the tomatoes.

Heat 2 tbsp. extra virgin olive oil in a large pot over medium heat. Sweat the onion and red pepper with a heavy pinch of salt. Stir occasionally for about 7 min., until the onion starts to become translucent. Add 4 minced cloves of garlic and stir for another 3-4 min. Throw in a pinch of red pepper flake and a bunch of thyme (I tied some sprigs together; make sure you take it out if you do it this way before you puree). Stir for 1 min. Deglaze with 1/4 c. white wine. Add in 2-3 bay leaves, the fresh tomatos plus a 28 oz. can of whole peeled tomatoes, and about 4 c. vegetable broth and/or tomato juice. Stir once, cover, and bring to a boil. Then turn the heat down low and simmer for 30 min. Remove the pot from heat and fish out the bay leaves (and thyme, if necessary). Stir in 2 tbsp. maple syrup and some fresh parsley and fresh basil. Puree until smooth. Season with salt and pepper to taste. Garnish with more parsely and/or basil.

Vegan and delicious!

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Title inspiration: All in the Timing is a collection of one-act comedies by David Ives. Premiered at Primary Stages, New York City, December 1993, although individual one-acts had their own premieres prior to this staging.

Happy Holidays!

Look what one of my theatre students got me! An "An Actor Prepares Lunch" apron and a mug with play quotes on it! #xmasswag

After the Meatball

Via Twitter, @LifeofaMeatball

I'm not much of a meat-eater. In fact, I spent most of my young life totally repulsed by meat, aside from the occasional hot dog or slice of bologna. I started eating chicken when I was ten; red meat, when I was twenty-three. So when the chance came to make some meatballs for a small dinner party, I couldn't resist.

As per usual, never satisfied with a singular recipe, I have created my own hybrid from a few different sources: Alton Brown, The Joy of Cooking, and my friend Kathrin, who shared her grandmother's utilitarian recipe with me years ago in preparation for this fateful day.

Meatballs may be frozen for up to six months. Just reheat in sauce. (Make sure you reheat "low and slow" to make sure the whole 'ball comes up to temperature.)

Finally, the absolute minimum ingredients you need for meatballs are meat, breadcrumbs, and egg. Beyond that, the options are limitless.

Triple-Threat Meatballs
Serves 8-10. About 40 min., with prep.

Grab a large mixing bowl, wash your hands thoroughly, and manually mix together the following:
- 1 lb. ground pork
- 1 lb. ground lamb
- 1 lb. ground beef
- 4 minced cloves of garlic
- 1 large (sweet) onion, finely chopped
- 1 c. grated Parmesan cheese
- ½ c. breadcrumbs
- 2 large eggs
- 3 oz. dry red wine (zinfandel or petit syrah, say)
- 2 tsp. salt
- ½ tsp. ground black pepper
- 1 tbsp. dried parsley 
- 1 tbsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. red pepper flake

Now, you can make the 'balls right away, or you can stick the mixture in the fridge for up to 24 hours. Wash your hands!

When you're ready to make the 'balls, preheat the oven to 400°F. Put another ½ c. breadcrumbs in a smaller bowl for dredging. Wash your hands again! Use a spoon to scoop up some of the mixture, roll in your hands so each ball is about 2 inches in diameter, roll in the breadcrumbs, and place on a baking sheet. (At least make sure they are all about the same size. Alton Brown recommends putting plastic wrap on a scale and weighing them out to 1½ oz. each. He also recommends using a mini muffin tin instead of a baking sheet.) Did you wash your hands one last time? Good. Stick them (the meatballs, not your hands) in the oven for 20-25 minutes, or until the internal temperature of your 'balls reaches 160°F. Share and enjoy!

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After the Fall is a drama in two acts by Arthur Miller. Premiered at the ANTA Washington Square Theatre in New York City on 23 January 1964, presented by the Repertory Theatre of Lincoln Center for the Performing Arts, directed by Elia Kazan.

A Bespuding in Spokane

St Patrick loved potatoes...

Ah, Ireland. Land of leprechauns, Catholics, and potatoes. Nation of Guinness, Jameson, and McDonagh. I've always wanted to marry a lass named O'Brien. Ah, well.... Celebrate today responsibly, my lads and lasses; here's a good way to get started.

Potatoes Story-O'Brien
Serves 2-3. About 20 min.

Fire up a large skillet (preferably cast iron) over medium high heat. Dollop in 2 tbsp. coconut oil. Dump in a cubed russet potato with ½ tsp. salt and lovingly stir around 'til she be coated. Turn the heat down a bit, to medium. Stir every now and again for about 15 minutes, until the potatoes get somewhat golden in color. Add in ½ an Anaheim chile, diced (you can also use a green bell pepper), ½ a jalapeño, diced, and ¼ of a small onion, diced. Stir around for about 4 minutes. Sprinkle in ¼ tsp. smoked paprika and stir for about 1 minute. Serve (with an egg or two and toast, say) and enjoy! (I like to season mine with white pepper.) Whatever you don't eat you can save in the fridge and reheat tomorrow or the next day. (See "Waiting for Leftovers".)

Incidentally, I only just thought of this after the fact, but you can make your Potatoes O'Brien even more Irish by using an orange bell pepper instead of Anaheim chile. Sláinte!

I almost got them to form the shape of Eire herself.

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A Behanding in Spokane is a dark comedy by Irish playwright and filmmaker Martin McDonagh. Premiered at the Gerald Schoenfeld Theatre in New York City on 15 February 2010, starring Christopher Walken, Sam Rockwell, and Zoe Kazan.

Leekally Blonde

A soup for all seasons.

The French add cream, serve it cold, and call it vichyssoise. English speakers tend to throw in cheddar and bacon and serve it piping hot. Whatever your preference, a good potato leek soup makes for a good and hearty lunch all on its own.

Leeks... are a bit of a pain. Because of how they grow, they require a real good cleaning before use. But trust me, the extra effort is worth it. You can find other cleaning methods on the Interwebs, but my method is as such: Trim the tough leaves and the root, then slice each leek in half. Run each half under water, peeling back individual layers and rubbing off any dirt you see. Give them a good shake to remove excess water.

The start of so many good dishes.

Potato Leek Soup
Makes 10 servings. 80 min.

In a large pot over medium-low heat, melt 4 tbsp. unsalted butter (vegans, use a substitute or 4 tbsp. extra virgin olive oil). Stir in 6 chopped leeks, 1 chopped carrot, 1 chopped rib of celery, ¼ of an onion (chopped), and 5 minced cloves of garlic. Cook over medium-low heat, stirring, until the leek is tender but not browned, about 20 minutes. Stir in 4 sliced russet potatoes, 2 tbsp. soy sauce, and 8 c. vegetable broth, cover, and bring to a boil (high heat). Once boiling, turn the heat down low, and simmer for about 45 minutes, or until the potato is soft. Remove from heat and puree until very smooth. Season with salt and white and/or black pepper. Garnish with a handful of snipped chives.

Stick it in the fridge for a week or in the freezer 'til you run out. When you reheat it, you may want to add a few tbsp. of water to loosen things up a bit.

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Legally Blonde is, among other things, a musical written by Heather Hach with music and lyrics by Laurence O'Keefe and Nell Benjamin based on the novel by Amanda Brown and the film directed by Robert Luketic. Premiered 23 January 2007 at the Golden Gate Theatre in San Francisco.

Onionsense

That's a whole lotta onion!

The onion is a fairly common vegetable, but its medicinal properties are quite uncommon. Hailed as antibacterial, antiviral, antioxidant-rich, and great for fighting congestion, in addition to being tasty, it is mighty against the common cold. But tastiness might be all we're after, and who doesn't covet thy neighbor's onion soup when it is ordered in the restaurant setting? Just me? Well, fine, then.

Here is an onion soup even the meat-averse can enjoy.

Sweet Onion Soup
Serves 8. 80-90 min.

Heat 2 tbsp. extra virgin olive oil and 2 tbsp. unsalted butter (or just more olive oil for vegan/lactose-free types) in a large pot over medium-high heat. Stir in 5 thinly-sliced sweet onions (Vidalia, Mayan, etc.), 1 sliced clove of garlic, ½ tsp. dried thyme, and a heavy pinch of salt. Cook, stirring, for about 15 minutes, until the onions get mushy and maybe slightly browned. Turn the heat down to medium-low, cover, and cook for about 40 minutes, stirring every 3 or 4 minutes, or when the next song plays on your playlist. Turn the heat up to high and stir in 2 tbsp. dry sherry or Cognac and 2 tbsp. soy sauce. Stir and reduce for about 4 minutes. Throw in 2 bay leaves, 4 c. vegetable broth, ½ tsp. ground mustard seed, and a dash of red wine (optional). Bring to a boil, then cover and simmer over low heat for 20 minutes. Turn off the heat and pull out the bay leaves. Season with salt, pepper, and another dash of soy sauce. Garnish with parsley, if you have it.

The perfect ending of a perfect day.

Your soup is ready, but if you want to go the full French: Ladle soup into an ovenproof bowl, place a piece of stale, crusty French bread in it, and top with sliced or grated Gruyere, Swiss, or Fontana cheese. Place bowl under a broiler for a few minutes, until the cheese is melted and browning. Mmmmm.

Yes, I'm aware that this soup takes a while to make, but what's nice about soup is that it freezes magnificently. So, you can make a whole bunch, freeze it, and reheat it whenever you're in need of that particular onion soup fix. Great for helping to fight that cold, too! Now, where did I put those audition sides?...

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Nunsense is a musical by Dan Goggin. Premiered at Cherry Lane Theatre in New York City on 12 December 1985.

A Bright Room Called Thanksgiving

The other day I was thinking to myself, "Self," I thought, "you used to do a lot of cooking and writing about it and stuff." "Hm?" I thought back, distracted by organizing work for three different jobs, including my acting career. "Maybe," I thought. "Maybe you should do that again." I looked around my tiny apartment, in desperate need of a good cleaning, and thought back, "Sure."

And what better excuse to do some cooking than when Thanksgiving rolls around! Winter squash is all the rage, and with the climate getting colder (even in Southern California!), a soup might be in order. Here's one now!

Butternut Squash Soup

Serves 8.

Preheat oven to 400°F. Cut a 3- to 3½-lb. butternut squash in half and scrape out the seeds with a spoon. Cut it again into quarters and lay skin-side down on a baking sheet. Brush on 1 tbsp. melted unsalted butter (or vegetable oil, vegans) and sprinkle with 1 tsp. ground white pepper and 1 tbsp. kosher salt. Roast the squash in the oven until tender, about 35 min. Remove and let cool slightly.

Taste the soup!

In the meantime, drop 3 tbsp. vegetable oil in a large pot over medium-low heat. Stir in the chopped white part of 2 large leeks and 4 tsp. minced fresh ginger. When the leek is somewhat tender (5-10 min.), scrape the butternut squash from its skin with a spoon or butter knife into the pot. Stir in 4 c. vegetable broth and ¼ c. honey (or raw sugar, vegans), cover, bring to a boil, then turn it down to a  simmer for 20-25 min. Take it off the heat and puree until smooth. Stir in ½ c. coconut milk (or regular milk, non-vegans) and ¼ tsp. nutmeg. Garnish with a few parsley leaves. A dollop of sour cream might also be appropriate. You know. If you're into that sort of thing.

A note on scraping the squash: I always find the squash a bit difficult to deal with, especially over a steaming pot of sautéing leeks and ginger. It might be a better idea to scrape the squash into a separate bowl before you even begin sautéing. Beware that the skin can be quite thin and doesn't like to let go of the flesh very easily sometimes.

Happy Thanksgiving, everyone!

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A Bright Room Called Day is a drama by Tony Kushner. Premiered at the Eureka Theatre in San Francisco in October 1987, directed by Oskar Eustis.

The Mucous Man

I awoke on the morning of the show's opening with an unexpected pain in my throat. Uh-oh, thought I. Then I found my nose was stuffy and I had a pounding headache. I had slept terribly. On Friday morning, I deemed myself sick.

Better than going to the doctor!

What's an actor to do? Well, if you're fortunate enough to have an understudy, then call in, by all means. But this was opening. I wasn't about to have someone else go on for me for opening. (Besides, I didn't have an understudy, per se, though I knew someone in the cast could and would cover my part, the ghost of Marley in A Christmas Carol, if need be.) I could speak clearly, move around fluidly (though somewhat shakily—actor problem, character problem: suddenly I discover my character has trouble balancing surrounded by all those chains. Done.) I wasn't in dire need of medical attention. I felt I could go on without sacrificing the show or letting down the cast in any way. In other words, I felt I could give at least as good of a show as I was capable of when in perfect health.

After a weekend of that, we get to Monday. Today. I have the day off. And I am determined to get rid of this cold. This is the soup that will make it all possible.

Chunky Tomato "Get Well" Soup

Serves 8. Prep time: 20 min. Cook time: 35 min.

Use a paring knife to rid tomatoes of their seeds.
A spoon works, too.

In a large pot, drop 1 tbsp. olive oil and 2 tbsp. unsalted butter. Turn the heat on to medium. When the butter melts, stir in 1 large chopped onion, 2 chopped ribs of celery, 2 chopped Anaheim peppers (or 1 chopped bell pepper), and a pinch of salt. Cook until onion is slightly translucent, 5-7 min. Stir in 5 chopped cloves of garlic. Cook until onion is completely translucent, 2-3 min. Stir in 1 tbsp. thyme, 1 min. Deglaze with ½ c. dry white wine. Add to the pot 3 de-seeded & diced roma tomatoes, 28 oz. crushed tomato, 1 tbsp. honey (local!), 2 c. vegetable broth, and 2 bay leaves. Stir, cover, and bring to a boil; then simmer on low heat for 20 min. In the meantime, grind together the spice mixture: 4 tsp. thyme (dried), 1 tbsp. rosemary (dried), 1 tsp. tarragon (dried), ½ tsp. cardamom seed, ½ tsp. coriander seed, ½ tsp. yellow mustard seed, and ¼ tsp. black pepper. After the 20 minutes are up, turn off the heat and fish out the two bay leaves to discard them. Stir in the spice mixture as well as ¼ tsp. salt, 6-7 minced fresh basil leaves, and a dash of ground cayenne. (If you prefer smooth soup, here is where you would puree the whole thing in a blender. For extra smoothness, run the whole thing through a sieve.) Finally, stir in ⅔ c. heavy cream and return the soup to medium heat for 3-5 min., taking care not to bring to a boil. Season additionally to taste. (Note: If you have a cold, you may not be able to taste as well as someone who is well. Have them double-check before you over-season. Better still: Have them make this soup for you!)

Incidentally, you can make this soup vegan-friendly by replacing the butter with more olive oil and skipping the honey and cream.

I'll be honest, I feel better already! I hope it works for you, too.

Why these ingredients?

Here's a brief summary of the research I did to put this soup together, finding ingredients that support the immune system in some way. Whether these ingredients actually have these properties or not is up for some debate; I figured it couldn't hurt to include anything that might help.

Powerful thing, that onion!

Olive oil: antioxidant
Butter: vitamin A, several B vitamins, antioxidant
Onion: antibacterial, antiviral, antioxidant, decongestant
Celery: vitamin C
Peppers: vitamin A, vitamin C
Salt: regulates hydration
Garlic: antiviral, antibacterial, antifungal, decongestant
Thyme: antiseptic
Wine: antioxidant
Tomatoes: vitamin A, vitamin C, antioxidant
Honey: antiseptic
Bay leaves: digestive
Broth: combined effects from several vegetables
Basil: digestive
Cayenne powder: antiseptic, digestive
Rosemary: relieves headaches and respiratory problems
Tarragon: digestive, soothes sore throats, promotes restful sleep
Cardamom: antiviral, antibacterial, decongestant
Coriander: digestive, antibacterial
Mustard: antiviral, antibacterial, detoxifier
Black pepper: decongestant, antioxidant
Cream: vitamin A, several B vitamins, antioxidant, zinc

(Source: Graimes, Nicola, ed. Vegetarian & Wholefoods Bible. London: Southwater, 2009.)

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The Music Man is (naturally) a musical by Meredith Willson. Premiered at the Majestic Theatre in New York City on 19 December 1957, starring Robert Preston and Barbara Cook.

In Revival: The Caucasian Corn Chowder Circle

Lunch for less than a dollar!

In "It's a Bird...It's a Plane...It's Souperman," I extolled the virtues of soup by sharing my corn chowder recipe. Of everything I make, this is the thing I make the most. Each time I make it, I hone it further and further until it is as perfect as I can make it.

That said, here is the recipe I will probably stick with for a while.

Key point: Buy fresh, local produce when you can. Corn is in season in Southern California from May through December; you can see what's in season in your state using this handy interactive map on Epicurious. The vegetables I used to make this soup cost around $5, or 50¢ per serving. Keep it in the fridge for about a week, or in the freezer for about forever, and you've got yourself an incredibly low-cost lunch whenever you want.

The Best Corn Chowder I've Ever Made

Serves 10-12.

In a large pot over medium heat, melt 2 tbsp. unsalted butter in 2 tbsp. olive oil. (Or, for a vegan-friendly option, just use 4 tbsp. olive oil.) Add in 1 finely-chopped large yellow onion, 1 finely-chopped carrot, 3 minced jalapeños (without seeds for mild, with seeds for spicy), and ¼ finely-chopped red bell pepper. (You can use the whole red pepper; I just wanted to save some for something else.) Sauté with a pinch of salt for about 5 min. Add 3 minced cloves of garlic and cook another 2-3 min. Stir in 1 tsp smoked paprika and 1 tsp ground cumin and cook for another minute. Deglaze with ½ c. medium sherry, scraping the bottom of the pot to get up all the flavorful goodness. (You can also use white wine, vermouth, vodka, or vegetable broth instead.) Add in 2 finely-diced red potatoes, 4 c. vegetable broth, and 4 c. water. Cover, bring to a boil, then reduce heat and simmer for 10 min. Add 4 c. fresh corn kernels (from 4 ears of corn) and simmer for another 6 min., stirring occasionally. Stir in a handful of crushed tortilla chips until the soup is thicker, about 2 min. Remove from heat. Puree 2 cups of the chowder in the blender and stir back in. Season with salt and freshly ground black pepper, and stir in 2 tbsp. cilantro.

Serve with tortilla chips, definitely, but feel free to add shredded cheese, crushed red pepper, sour cream, and/or your favorite salsa.

*****

"An actor's job is to audition," someone said to me recently. And they were right. So, get out there and make it happen!

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The Caucasian Chalk Circle (or Der Kaukasische Kreidekreis) is an epic play by (you guessed it!) Bertolt Brecht, originally translated by Eric Bentley. Premiered at Carleton College, Northfield, Minnesota, in 1948; it did not premiere in German until 1954.

A View from the Dressing

No pictures, please.

Salad for lunch? Definitely. Want something tastier (and probably healthier) than ranch dressing? Howzabout this...

Spicy Tangy Sweet Dressing (or Honey Mustard)

Makes 2-4 servings, depending on salad size.

In a small bowl or storage container, deposit 2 tsp. extra virgin olive oil, 1 tbsp. spicy brown mustard, 2 tsp. honey, and 1 tsp. low-fat yogurt. Mix until well combined.

Ta-da.

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A View from the Bridge is a drama by Arthur Miller. Premiered 29 September 1955 (as a one-act) at the Coronet Theatre in New York City. (A post-script from 2016: It was recently wonderfully staged in London, New York, and Los Angeles by Ivo van Hove.)

The Bacon's Not for Burning

Oh, it's a sandwich!

Back to basics.

A while ago, I did a blurb on the sandwich. It was a basic turkey sandwich with all the necessary fixin's. Lately, I've found a new sandwich inspiration that I simply must, must, share with you.

All right, fine. It's just a BLT. Now, before you click away in unhealthy horror, I know what you're feeling. This BLT is different.

A California BLT

Serves one. About 5 min. prep time.

Sizzle sizzle.

Cook three strips of bacon in a frying pan (cast iron is nice) to your liking. Let them drain on some paper towel. Take two slices of multigrain bread and toast them to your liking. In the meantime, rinse and slice one tomato to your liking. Put half in a ziptop bag and stick in the fridge for tomorrow's sandwich. Halve one avocado by slicing until the blade hits the pit, then rotate the knife around the pit until you've made it all the way around. Grip both halves and twist slightly to separate. Remove the pit by firmly chopping into it with the knife then twisting to loosen. Discard the pit. Wrap half the avocado in plastic wrap (again, for tomorrow—or for guacamole!) and mash the flesh in the other half with a fork. (If your avocado is too firm to mash, simply scoop the flesh out onto a cutting board and slice.)

When the toast is ready, it's sandwich time. On one slice of bread, squirt about 1 tbsp. mustard (optional—any spread will do; mustard is nice since it's low in calories. You can also put avocado on both slices instead). On the other slice, apply the mashed (or sliced) avocado. Atop the avocado, layer the bacon, the tomato, and a handful of greens (lettuce is OK, but I really like arugula, spinach, or a mixed green salad). Put the mustard-ed slice on top and apply a little pressure to complete the sandwich. Slice into halves (or quarters) and enjoy!

Avocado > mayonnaise.

Key points:
* Always get fresh, local ingredients if possible.
* Bacon: Go for "natural" selections, read the labels, or get direct from butcher. Try for leaner cuts. (I recommend Boar's Head natural smoked bacon.)
* Calories: Go for quality calories with nutrients attached. Avocados have more value to a body than mayonnaise, and multigrain/whole-grain bread is always better than plain old white.

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The Lady's Not for Burning is a romantic comedy in three acts by Christopher Fry, written entirely in verse. Premiered at the Arts Theatre in London in 1949.