I’ve got rehearsals at my house this week for Agnes of God (if you’re in Toronto, come to see it! I’m playing Mother Superior).
We’ve been starting at 3:30 in the afternoon and working through until 10:30 or 11:30 at night. Some days I prepare an easy dinner for the cast, so we can eat between running lines and actual rehearsal. Yesterday I roasted a naturally raised chicken that I bought at Meat on Queen (corner of Queen E. and Jones). I kept it simple: took an organic lemon, cut it in half and put that in the cavity, and rubbed kosher salt and cracked pepper into the skin on the outside. Into a 450 oven that I reduced to 300F, and roasted for an hour and a half, basting regularly.
Along with it I made a potato salad. I took new potatoes (and boiled them in the microwave oven — the silly thing has a potato setting that I find very useful). When they cooled, I roughly chopped them into fork-sized hunks, and added a bunch of sliced celery, halved cherry tomatoes, chopped manzanilla olives stuffed with pimento, and capers. For a dressing, I used a manufactured Greek-oregano-and-feta low fat dressing, and globbed a bunch of that onto it, tossed everything, and let it refrigerate for a couple of hours before serving. It made for a yummy salad with lots of flavour, and I had some of the leftovers for breakfast this morning.
Now, had I known the people and their tastes better, I might have added some chopped hard-boiled egg and anchovies into the mix… Alas, not everyone’s an anchovy fan. Good thing I left the anchovies out. One person’s face puckered when I talked about them later (in the context of strips of anchovy arranged on a roasting chicken).