I meant to post this weekend, but 20 hours at the theatre got in the way. "Inspecting Carol" opens on Friday, and between coordinating light and sound cues, dress rehearsals and making sure the special effects work, I don't recall doing much of anything this weekend except making lots of notes and trying to stay calm about things beyond my control. It really does take a village to put on a play.
The show will be fine. I just don't like it when things come down to the wire, which this one will.
Way back the weekend before last when I had actually had free time, I made my second cake as part of the Cake Slice bakers. Let me be clear: cheesecake is just not my thing. My mother, who is quite a good cook, used to make a New York-style cheesecake at least a dozen times a year--it was one of her specialties.
Every December, my parents would host a huge brunch for all their colleagues that would last at least six hours, with more than a hundred people coming through through the house. The preparations would start weeks in advance, as my parents would make and freeze various dishes on a nightly basis. (Looking back, I don't recall being much of a help.) The week before the brunch, they set up utility shelves in the garage, which became a large walk-in refrigerator. This was Nebraska in December, so it was plenty cold enough to keep things.
Making this cheesecake, which was more elaborate if no better than the ones my mother made, made me think--hey, even with all the trials and tribulations of directing this play, it's still easier than making brunch for a hundred people--plus I don't have to make small talk for six hours.
|I am absurdly proud of the hand-whipped cream, which was gorgeous and held up well for two days in the refrigerator.|
Although David left for the North Slope for work the day after I made the cake, it did not go to waste. Several hungry actors and technicians ate it for dinner one night last week.
Spiced Pumpkin Cheesecake
Adapted from The Cake Book by Tish Boyle