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Stage Rats, par-bakes, and fresh bread

2/15/2012

1 Comment

 
Picture
Tonight I had several projects that needed doing on the stage, and a few things I had to get ready for a pizza and wine party this weekend (see the Upcoming Events page), so I had the Stage Rats meet me in the kitchen.  I sent a crew over to paint flats and find period hats and props for The Music Man while Brandon G. and I worked on par-baking crusts.  As many Rat alumni will attest, you can't work for me as stage manager for long before you drafted into culinary duties as well.  The crew finished the projects in no time, and then came to hang out in the kitchen as we finished the crusts (nine 14" and three 16"), and then to sample some bread Brandon had made at home and brought to share.  Some kids had to get home a little earlier (school night and all) but the older students who stuck around also got fresh, hot bread made with the last of the pizza dough, slathered with butter and anointed with Saint Bede honey. 
          I make an effort to create these kinds of memorable experiences for our students: bonfires with marshmallows, pizza parties, baking sessions, a spontaneous decision to make kettle corn or funnel cakes, etc.  I'm well aware from my own life in the theatre that these kinds of activities are what cement the students together, and turn them into a real community and not just a stage crew.  Having a place to fit in, a safe place where you're not going to get pressured into making bad choices, where you might get teased a bit but never mocked or ostracized---there's not much that is more important to adolescents, or to their parents.   Not bragging---when parents make a fuss over how great the program is, I duck my head and mumble, "Just doin' my job, ma'am."  Because ultimately, that is my job: to help them find their unique place in this world, and take their rightful place in the next.

1 Comment
Kay Fitzgerald
2/26/2012 03:43:56 am

Looking for a recipe comparable to the LaBrae Rosemary/olive oil bread

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