My Rad Life

Month

May 2011

2 posts

My Three Angels Director's Journal

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St. Louis: Home of the Cardinals, the Arch, Anheuser-Busch, and the St. Louis Actors’ Studio.

On Thursday afternoon my rad life will be taking me back to one of my favorite places in the world to do one of my favorite things in the world. Last summer, after ten years, I visited my college friend and St. Louis native, Peter. I had an amazing trip to this wonderful city. The food, the culture, and the unforgettable Heritage Brewer’s Festival have stuck with me these past months and I am eager to return. When the opportunity to direct at the St. Louis Actors’ Studio came my way, I jumped at the chance.

I was offered to direct the quirky 1955 comedy, My Three Angels by Sam and Bella Spewack, this coming fall. I had admittedly never read the script before, but in my research found that the play has long been a frequent fixture in regional rep houses. Based on a French play, La Cuisine Des Anges by Albert Husson, the play tells the story of a kindly family living on French Guiana in 1910. Their lives take unexpected turns when they become entwined with three convicts who have been hired to repair the roof on a blistering hot Christmas Eve.

The family is naive, the convicts are witty and charming, and the story is darkly comical, but somehow heartwarming. The play is like a delicate French dessert- it’s light and pretty to look at with structural complexity beneath its sugary exterior. After my past two directing gigs (a brutal and bloody outdoor production of Macbeth and an emotionally wrenching version of Kushner’s A Bright Room Called Day) I’m definitely ready to take a taste of some lighter fare.

I will share my director’s notes and discoveries here as I work on developing this piece for the stage. I am so lucky in my life to have so many opportunities to what I am passionate about and to have such wonderfully supportive and loving friends and family. I can’t wait to take on this project. A new challenge in a new space and a new theater.

May 10, 20114 notes
#My Three Angels #St. Louis #St. Louis Actors' Studio #directing #directors #travel #theatre
My Rad Birthday Cake

I believe that everyone should get whatever type of cake they like best on their birthday. Dave wanted German Chocolate, Emily wanted Carrot Cake with Cream Cheese Frosting, Matt likes a Classic Yellow Cake with Chocolate Frosting … everyone has a favorite. I like baking birthday cakes for friends and family, it’s a nice (literally) sweet addition to anyone’s special day.

Having a birthday in May, I am always lucky to have fresh strawberries readily available for my cake. My favorite? A simple vanilla cake with lots of fresh strawberries and cream cheese frosting. When my thoughtful sweetheart insisted on baking my birthday cake, we put together a taste-tacular combination. I devised the recipe … he did the baking. It’s tough to keep me out of the kitchen entirely. So I took lots of pictures with my birthday present to myself (a rad new iphone with the completely addictive Hipstamatic camera ap). Try this cake! It’s moist and delicious!

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My lovely, “Hipstamatic” birthday cake.

Vanilla Cake with Strawberries and Mascarpone Frosting

INGREDIENTS
- 1 c. all-purpose flour
- 1 3/4 c. cake flour
- 1 1/2 plus 2 Tbsp. superfine baker’s sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 1/2 sticks of unsalted room temperature butter, divided
- 4 large egg whites plus 1 large egg
- 1 c. plain Greek-style yogurt
- 1 Tbsp. pure vanilla
- 1 c. strawberry jam
- 8 oz. mascarpone cheese
- 2-3 c. powdered sugar
- 2 c. sliced fresh strawberries, plus extra for topping the cake

Preheat the oven to 325˚ F. Lightly butter and flour two 9” cake pans, set aside. In a medium bowl, whisk together flours, salt, and baking powder. Set aside. In a large mixing bowl, cream together 1 1/2 sticks of butter and superfine sugar with an electric beater. With the machine running, add the egg whites in three batches alternating with some of the flour mixture. Scrape down the sides of the mixing bowl after each addition. Add the whole egg and yogurt, beating thoroughly in mixer until the batter is light and fluffy.

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Matt works the electric mixer.

Spread batter in prepared cake pans evenly and bake in oven for about 30-40 minutes, until cakes are springy and cooked through and a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool in pans for about 5 minutes before turning out on a wire rack to cool completely.

While the cakes are cooling make the frosting. In a large bowl, beat together remaining stick of butter with mascarpone cheese until fluffy. Add 1/4 c. strawberry jam and blend to combine. Start with 2 cups of powdered sugar and blend, add more to get to the desired consistency of frosting. Set aside.

To assemble the cake, place one round on a serving platter. Top with remaining jam then arrange a layer of fresh sliced strawberries on top of the jam. Spread about a third of the frosting evenly onto strawberries. Top with the second cake round. Frost the top and sides of the cake with the remaining frosting and then top with more sliced strawberries. Serve immediately or store in an air-tight container and refrigerate before serving. It was the best birthday cake ever … made all the sweeter (and radder) by my adorable sweetie.

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Lighting the candles.

May 4, 20111 note
#birthdays #cake #hipstamatic #birthday cake #recipes #food
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