It’s a sad, sad state of affairs in our kitchen right now.
You see, I am (temporarily) in charge of dinner.
Yes, you can feel sorry for my kids, they who must bear the brunt of this change in the domestic cooking arena.
And to make things worse, it’s all more or less my fault.
Early in February, I got an email from the Canadian Opera Company (well, I did, as did all the other subscribers to the COC’s newsletter). They had some interesting news: they were holding an open call to fill over a 100 “supernumerary” roles for their upcoming spring productions!
If you’re like me, you’re probably wondering, what’s a “supernumerary”? Luckily, the newsletter spelled it out for me:
Supernumeraries, a.k.a. supers, are the extras of the opera world and play a variety of non-singing roles. They are vital to enhancing the operatic experience presented on stage.
If you’ve been reading this blog for any length of time, you probably know the following about Ward, my significant other:
(1) he teaches martial arts for a living
(2) he’s the (one and only) cook around here.
What you probably don’t know is, he’s a huge opera fan. So when I read that email, I got really excited. “You’ve got to go to the casting call!” I said.
Ward was hesitant, never having even contemplated doing anything like this before. But I was persuasive, and when the date of the open call rolled around, off he went.
You probably know where this is headed, right?
Yes, Ward was picked to be a “super”: he’s playing the role of a peasant in the COC’s production of Francis Poulenc’s Dialogues des Carmélites, the story of an order of Carmelite nuns during the French Revolution.
If you get a chance to attend the performance, which runs in Toronto from May 8 to 25 at the Four Seasons Centre, Ward says he’s in the front row in several of the scenes in which the supers play a part. Look for the tall guy with light brown hair and blue eyes, dressed in peasant robes. (Mind you, I think all the supers are in peasant robes. And there are about 60 male supers. So okay, you might not be able to pick him out.)
Ward’s been having a blast, attending the rehearsals, hearing some great opera almost every night, getting to meet some of the main performers.
The downside? I’m temporarily in charge of the kitchen. Because there are a lot of rehearsals in the evenings, both during the week and on weekends.
Which means, no one to cook dinner.
So far, we’ve been having a lot of takeout. As I mentioned in my last Sunday Salon post, I’ve even taken to doing the 40 minute walk to Chinatown to pick up congee and Chinese donuts (which Wikipedia tells me is called youtiao) and then doing the 40 minute walk back. The walking is a good thing, because having a lot of takeout does not add up to a particularly low-fat diet, if you know what I mean.
Then there’s that good old standby, grilled cheese. And sandwiches. I am particularly gifted in putting together ham and cheese sandwiches. I will even cut off the crusts if you so desire.
And let us not forget frozen lasagne. Thank goodness for frozen lasagne. It kind of feels like a home-cooked meal. So far we’ve tried two kinds: the Longo’s store brand and the President’s Choice brand from Loblaw. Everyone here likes the President’s Choice one better.
Now I just have to get through most of May. If you have a suggestion for a quick and very very easy dish that even I can make, please please please let me know in the comments. My children will thank you.
Since this post mentions food to a certain degree (although it mostly discusses the root of our current kitchen sorrows), I’ll be linking it up at Weekend Cooking, a regular feature that runs every Saturday at Beth Fish Reads.