Dean and his classmates put on a matinee and evening performance of Midsummer Night's Dream yesterday to deservedly thunderous applause. The kids were fantastic -- believe me, unless you'd been holding tickets to the Royal Shakespeare Company or something you wouldn't have been disappointed in anything about this production (except maybe that you couldn't have gotten a seat because the place was jammed). They might even have had something on a professional production because aside from putting on a show worthy of an adult audience, they also managed to capture the rapt attention of the rest of the children in our school (ages 5 on up). Some of the younger children loved it so much in the afternoon that they made their parents bring them back in the evening to see it again!
The things that you can really boil down to identify that made it go so well were that the kids all truly understood what they were saying (it was the real thing -- not some Shakespeare-modernized malarky), they entirely enjoyed what they were doing, and they were completely confident and comfortable. Although Dean was initially disappointed in the poor quality of the "wall" costume, he got it once he thought about the fact that the play within a play that he and his fellow *tradesmen* were putting on was supposed to be cheap and goofy.
And counter to cheap and goofy, I present rich and gooey. On the premise that adding oatmeal to anything instantly makes it good for you: oatmeal raisin chocolate chip cookies. Yum.
1/2 lb. (2 sticks) unsalted butter at room temp.
1 cup brown sugar
1/2 granulated sugar
2 eggs at room temp.
1 tablespoon (yes) vanilla
1 tablespoon water
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 and 1/2 cups rolled oats
1 cup raisins
1 cup chocolate chips
Preheat oven to 375f. Line cookie sheets with parchment paper.
Cream butter with both sugars. Scrape down mixing bowl, and add eggs, vanilla, and water til just combined. Add flour, soda, salt, oats and mix until all is well incorporated. Add raisins and chips, stirring in by hand.
Using an ice cream scoop or measuring cup, scoop up 1/4 cup sized mounds of dough and place 2 inches apart on parchment. Bake 16 or 17 minutes -- edges will be brown but centers will still be soft. Slide parchment off sheets and allow cookies to cool on parchment, on racks. Makes about 15 cookies.