l-r: Theresa Sharp, Rachael Knapps, Skylar
Slidell Little Theatre is ready to re-open its doors! Little Shop of Horrors opens on February 26th - with socially distanced seating so don’t be left out…reserve your tickets now! As safety is our first concern, all parties will be socially-distanced and masks are required. Go to our website at: www.SlidellLittleTheatre.org to reserve your seats now.
And now a page from the Way Back Machine…SLT 2009!
Want to design a poster for one of the shows for SLT’s 2021-2022 season? We are looking for amateur or professional graphic artists of all ages to design a poster. Artists whose work is selected will receive their published work in poster form and two tickets to their show. If interested, please email: vpmarketing@SlidellLittleTheatre.org
More movies and series to stream while you are waiting for the theatre to open….
This time we are recommending the Canadian Broadcasting Company’s series, Slings and Arrows. This dark comedy series follows the fictional New Burbage Shakespeare Festival company. Each six-show season follows the off -stage lives of the company and on-stage development of one of Shakespeare’s plays (Hamlet – season 1, Macbeth – season 2 and Hamlet- season 3). A funny and all-too-true look at “Life Upon the Wicked Stage.”
You can watch it free on YouTube.
In the issue, we devote this space to the Brits! Our own SLT version of the Great English Bake-off. Ready...Set...Bake!
First off, Dame Judi Dench’s recipe for Rum and Chocolate Fudge.
(We’ll let you figure out the metrics…)
- 550g caster sugar
- 550ml double cream
- 75g liquid glucose
- 5ml rum flavouring
- 150g milk chocolate flavour cake covering, melted
Base line a 22cm square pan.
Put the sugar, double cream and the liquid glucose in a heavy-based large pan.
Heat slowly together, stirring continually, until all the sugar is melted. Once the sugar is melted bring slowly to a boil stirring very occasionally and gently just to make sure the mixture does not burn.
Boil gently (this may take about 20 minutes) until the mixture reaches a temperature of 118°C on a sugar thermometer or when the mixture forms a soft ball when a little is dropped from a teaspoon into cold water.
Turn off the heat and add the rum flavouring and milk chocolate beat really well until smooth. Pour into the prepared tin. Be very careful when pouring this, as it can be very hot.
Leave the fudge to set overnight in the fridge. Turn out and cut into squares.
Cheers! To Your Very Good Health!