I’m up in the Catskills on a 10-day artist residency with The South Wing (TSW) theater production company. I’m working on props and costumes for “The Secret Rendezvous” – an adaptation of a Japanese novel. Very freaky, funny, sad, and generally bizarre. At the end of the residency, there will be a presentation to potential producers.
My job is pretty difficult because the piece is still so rough. The scenes still need to be blocked. The cast hasn’t been able to run through the entire play because the set is still being built. Needless to say, the props and costumes are going to be the last to be addressed. So, we’re mainly recycling old TSW costumes and using the cast’s own clothes. Besides, the play will most likely change further even after the residency. It would be a waste to sew or buy costumes at this point.
So what the heck am I doing up here?! 🙂 Well, I spent several hours yesterday organizing all the props and costumes that we dragged from the city in the 15 passenger van. I also sit in on every rehearsal. I’ve also been drawing and photographing the whole experience… Oh and naps! I’m lovin’ nap time in the sun!
Brian, on the other hand, is literally sweatin’ his butt of in rehearsals and playing with all the computer equipment to help out the team of Japanese theater people who came to work on video projections, choreography, and music.
There are 17 of us staying up here in a 3-story guest house right next-door to the theater that’s an old converted church. Everyone is so talented. I’ve worked with them before on a different TSW piece a couple years ago so I know most of the people on this trip. It’s fun. Like a working vacation.
Master Chef Brian w/ the Lobster Tails!
Every year, my good friend, Heather, hosts a big loft party to celebrate her birthday and cherry blossom season. I’m usually involved in the party planning and Brian has been our volunteer gourmet caterer. This year, Heather wanted the party to be more low-key. None of us had a whole lot of time this year to plan or prep. “No more puff pastries in and out of the oven and no more sushi rolls hand-rolled all night long.” This year, we simplified the menu to stuff that could be prepped well in advance. Well…. we kept that plan for about two New York seconds!
The day before the party, B got a call from one of his buddies who wanted to pass on some unused seafood from a photo shoot. When Brian met up with us at party central, we were expecting a little bag of something. Uh…. he showed up with 60 lobster tails and 8 lbs of beautiful shrimp! Wuhhhhhh?????…. It was so much food, we didn’t even use it all. For a party with 50 guests, we only used half of the stash. That yielded several dishes! Lobster Salad w/ Miso Butter and Shiso (Japanese Mint) on Toasted Baguettes, Shrimp Cocktail w/ Turkish Pepper Dipping Sauce, and Shrimp, Avocado, & Japanese Cucumber Rolls. With the lobster shells and shrimp tails, Brian made an amazing seafood stock which we’ve already used for some amazing after-party lobster risotto. YUUUUMMMMMMMY!
Needless to say, everything was a big hit! Next year, it’s going to be hard to top this spread! [Especially if we’re going to be in LA! ;)]
This will undoubtedly be the first of MANY posts about the gastronimical heaven that is now my life thanks to my husband, Brian.