Monday, November 19, 2012

Happy Thanksgiving!

We hope everyone has a safe and Happy Thanksgiving! Spend some time with your friends and family and remember everything in life that you are thankful for.







Thursday, November 15, 2012

New Theater Production at Emory

 Make sure not to miss this new theater production at Emory that opens November 18th.  It is part of the New Works Festival and features tales of the Brothers Grimm.  There are five professional and nine student actors that portray each character in the various tales.

Grim, Grimmer, Grimmest: Tales of a Precarious Nature," the latest Theater Emory production opening Thursday, Nov. 8, follows a current trend of innovative approaches to creating theater.
Grim

The play, which runs through Nov. 18 at the Mary Gray Munroe Theater, takes modern, urban travelers into the shocking, forbidden and magical stories of the Brothers Grimm and drops them into places of disequilibrium and transformation.

"Grim, Grimmer, Grimmest" was conceived and directed by Theater Emory's artistic director, Janice Akers, originally developed in the 2011 Brave New Works festival on campus.

The characters are portrayed by an ensemble of five professional and nine student actors, who find themselves in compelling tales, "wrestling not only with the beast in the woods but with the demons inside of themselves," says Akers, "We are on a path to creating a piece that feels both primal and industrial, a world in which there are sudden and inexplicable events, both outside the characters and in their interior lives."

" 'Grim' has been a unique project to work on," says actor Nicholas Surbey, communications coordinator for Emory College Center for Creativity and Arts ('10C). "We started rehearsal with a concept and text from different stories, and worked together as an ensemble, under the guidance of our director, to put together a completed show."

"The resulting play doesn't have a traditional structure or chronological story line, but rather explores the intense complexity of experience reflected in these children's stories. We can go from being totally terrified and lost in the woods, to finding ourselves magically transported into something manically funny. Everything can change in a moment, so the drama of the evening really comes from waiting for the next extreme shift," Surbey adds.

Performances of "Grim, Grimmer, Grimmest" are Nov. 8-10 and 14-17 at 7 p.m. and Nov. 11 and 18 at 2 p.m. in the Mary Gray Munroe Theater of the Dobbs University Center. Tickets are $20 general admission, $16 discount category members, $6 Emory students and may be purchased at the Arts at 
Emory box office at 404-727-5050. For more information, visit theater.emory.edu.

For more information see Emory.edu

Thursday, November 8, 2012

New Fall Recipe

Now that the Election is over, it is time for everyone to relax.  Here is a great delicious recipe for an apple tart that everyone should try.


Ingredients

For the pastry:

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons (11/2 sticks) cold unsalted butter, diced
  • 1/2 cup ice water

For the apples:

  • 4 Granny Smith apples
  • 1/2 cup sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, small diced
  • 1/2 cup apricot jelly or warm sieved apricot jam
  • 2 tablespoons Calvados, rum, or water

Directions

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. 

Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. 

Allow to cool and serve warm or at room temperature. 

For more information see Food Network.
Clairmont Reserve

Thursday, November 1, 2012

Fall Back Time is Sunday

Do not show up an hour early for class on Monday.  This Saturday night to Sunday make sure to set your clocks back an hour for fall back time.  Enjoy your extra hour of sleep this weekend.

It's time once again for the annual ritual of resetting our clocks for a return to standard time. In fall, we turn daylight saving* time off, which means moving clocks back one hour at 2 a.m. on Sunday morning, November 4, 2012. This return to "normal" time (Pacific Standard Time) moves sunset back an hour with the corresponding effect of an earlier sunrise.

Unless you plan on being awake and functional at 2 a.m. Sunday morning, set your clocks back one hour before retiring on Saturday night. You'll then be on time for Sunday activities and refreshed from getting an extra hour of sleep. 

For more information see About.com
Clairmont Reserve
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