KAWARTHA LAKES: The Academy Theatre and Lindsay Little Theatre will hold auditions for their summer co-production of Mary Chase’s Harvey. The show director, Dylan Robichaud, along with both theatres invite members of the community to audition on Monday April 22nd, between 7-9 p.m. The open auditions will be held at Lindsay Little Theatre, 55 George Street W., Lindsay. For more information, please contact Dylan at firstname.lastname@example.org.
About the play, Harvey
Harvey, a Pulitzer Prize-winning comedy by Mary Chase, is the story of a perfect gentleman, Elwood P. Dowd, and his best friend, Harvey — a pooka, who is a six-foot tall, invisible rabbit.
When Elwood begins introducing Harvey around town, his embarrassed sister, Veta Louise, and her daughter, Myrtle Mae, determine to commit Elwood to a sanitarium.
A mistake is made, however, and Veta is committed rather than Elwood!
Eventually, the mistake is realized, and a frantic search begins for Elwood and the invisible pooka, which ends with Elwood appearing, voluntarily, at the sanitarium.
In the end, however, Veta realizes that she loves her brother and his invisible his best friend just as they are, and doesn’t want either of them to change.
Tryouts/auditions are open to everyone
You do not have to have theatre or acting experience in order to audition.
The best quality to bring is a desire to participate and share the experience of live theatre. There are five female and four males roles open. Further audition details can be found at: http://www.lindsaylittletheatre.com/auditions/harvey-2019/
General Audition Dates/Location: Monday April 22nd,
7-9 p.m., at Lindsay Little Theatre, 55 George St. W., Lindsay,
About Lindsay Little Theatre and the Academy Theatre:
Established in the early 1960s with in the Academy Theatre, Lindsay Little Theatre has been producing quality live theatre for over 50 years. Lindsay Little Theatre is an inclusive and dynamic group, always happy to see new faces and individuals passionate about theatre.
The Academy Theatre for Performing Arts, as it is known today, is a busy cultural centre, operated as a non-profit organization. Still presenting incredible concerts, community productions and providing a venue for local schools and organizations, the Academy relies upon rental income and is strongly supported by the generosity of donations from the public. With guidance from a dedicated Board of Directors, the Academy has a Manager and Administrative Staff who welcome up to 20,000 visitors a year to this grand old building.
Ethel Chauvenet: An old friend of the family. She is a member of the town’s social circle, which Veta wants Myrtle to break into, and so they both flatter her and curry her favor. Can be a scene stealer in the hands of the right actress. Featured role (one scene)
Betty Chumley: Dr. Chumley’s kind and talkative wife. She is more concerned with socializing than with science: told that her husband has to examine a patient, she tells him, “Give a little quick diagnosis, Willie — we don’t want to be late to the party.” Featured role (one scene)
Dr. William B. Chumley: He is a difficult, exacting man who will go to any length to protect the reputation of his sanitarium and his own reputation as one of the most renowned psychitriats in the world, but his interaction with Elwood and Harvey reveal an unexpected vulnerability. Major role
Elwood P. Dowd: The central character of the play, a friendly eccentric who spends his days and nights in the taverns of his unnamed town. Elwood’s best friend is Harvey, an invisible six and a half-foot-tall rabbit. Elwood is well-mannered, friendly and kind. Veta’s younger brother. Major role
Judge Omar Gaffney: An old family friend of the Dowds, and the family’s lawyer… a little in love with Veta. Major role
Mr/Miss Johnson/Dumphy: Listed in the Cast of Characters as “a cateress,”/attendant at the Mental Hospital but dialog in the play is tagged “Maid.” Miss/Mr Johnson only appears briefly in the first act. Mr/Miss Dumphy appears various scenes the sanitarium. 2 roles in one.
Nurse Ruth Kelly: A sympathetic character, a pretty young woman who appears to have some sort of love/hate relationship with Dr. Sanderson. Major role
E.J. Lofgren: a cab driver whose monologue about his/her sanitarium passengers is crucial to the climax of the play. Featured role (one scene)
Dr. Lyman Sanderson: A young and highly qualified psychiatrist. Handpicked by Chumley. His talent is only surpassed by his vanity. He is just as infatuated with Nurse Kelly as she is with him, though he struggles not to let on. Major role
Myrtle Mae Simmons: A young woman, the daughter of Veta (and Elwood’s niece). The main reason why she and her mother are concerned about their standing in the community is that they both are concerned that Myrtle find a man to marry – a mission that is made impossible with Elwood and Harvey constantly popping in. Myrtle is extremely self-centered. Major role
Veta Louise Simmons: Elwood’s Sister, she is intent on landing a suitable husband for her daughter Myrtle Mae. She is concerned about fitting into society and all the social proprieties that that involves. She also loves her brother Elwood very much. She joins the play’s two opposing forces, logic and imagination. Major role
Wilson: A brute of a man, the muscle of Chumley’s Rest, a devoted orderly responsible for handling the patients who will not cooperate voluntarily. Major role
SCUGOG: The Port Perry Easter Bonnet Parade and Contest turns 10 this year. The event will be held in front of the Port Perry Post Office on Queen Street, on Sunday, April 21st.
There are numerous categories open to those aged 4 years up to grandparents, so bring your Easter bonnet and register at 11:30 a.m. The contest begins at noon.
Following the contest the Nutty Chocolatier will be hosting the 31st annual Easter Egg Hunt on Queen Street in Port Perry.
When celebrating Easter, many Christians don their best apparel to attend church services and family gatherings. On Easter Sunday, gentlemen often put on their best suits and women their fanciest dresses. Children, too, wear formal clothing on Easter Sunday. Girls in particular tend to wear an item of interest that seems to only appear once per year.
Bonnets are part of the Easter attire for many girls, and even some women. Bonnets are part of long tradition of wearing new clothes on Easter that originated in parts of Europe, such as Great Britain. In fact, the tradition even dates back to Shakespearean times, as an "Easter suit" is referenced in "Romeo and Juliet."
According to some historians, there was a notion that ill-luck would affect a person who did not have something new to wear on Easter, and the bonnet is an element of newness that fits the bill for many young girls and women.
It wasn't until the 19th century that the Easter bonnet gained popularity in the Americas. Women and children participating in Easter parades, notably the New York City Easter Parade, could be seen in their finest clothes with intricate bonnets - often wreathed in flowers - on their heads. Because Easter coincides with spring, lilies, daffodils, azaleas, hyacinths, and other blooms would adorn hats and hair.
Even though the Easter bonnet may not be as popular as it once was, many people still embrace this tradition. In areas of the United Kingdom, for example, children and women design elaborate and ostentatious bonnets. In the United States, some hat-decorating contests still coincide with Easter festivities. Children in primary grades also may design Easter- or spring-themed hats that they can wear during holiday celebrations.
Easter bonnets have a storied history. From European beginnings to parade staples, they're often a hallmark of the spring season.
Beautifully colored Easter eggs are a beloved holiday tradition. In many cultures, eggs represent new life, fertility and rebirth. For Christians, the Easter egg is symbolic of the resurrection, or the eternal life, of Jesus Christ. The practice of coloring eggs and offering them as decorative items is embraced during both secular and religious Easter celebrations.
Many fond memories and traditions are tied to Easter egg coloring, and some people may have their preferential kits or practices to achieve beautiful eggs. But embracing some new tips and tricks can produce beautiful eggs and make this beloved tradition even more fun.
· Begin with firm, hard-boiled eggs. Bring a pot of water to a rolling boil. Then use a large spoon to gently lower the eggs into the water. Lower the heat to maintain a simmer and boil for just about 12 minutes. Transfer the eggs to a bowl with ice cold water and let them cool. Allow the eggs to cool completely before coloring.
· Lay out newspaper or an old tablecloth to soak up any spills. Spills are inevitable, so don't let them spoil the fun. In addition, empty egg cartons make ideal drying racks, so do not discard them.
· Make patterns or other designs on the eggs. Use a white crayon to draw on the egg directly. The dye will not stick to the wax. Or use string, rubber bands, tape, stickers, or other items to create your pattern. Dip the egg and then remove the materials afterward to reveal the design.
· Swirl a few drops of food coloring into shaving cream on a flat surface. Roll the eggs into the mixture, let dry, and then gently clean to remove the excess shaving cream. The result is a marbled effect.
· Recognize that you don't have to "dye" eggs at all. Use a sponge to dab on a design. Strips of tissue paper can be adhered to the egg with glue or shellac. Children may enjoy submerging the egg in glue and then coating it in glitter.
The potential to create creative Easter eggs is limitless. Embracing new strategies can set this year's eggs apart.
2 cups packed dark brown sugar or granulated maple sugar
1/2 cup fine kosher or sea salt
1/4 cup sweet Hungarian paprika
1/4 cup chili powder
1/4 cup ground lemon pepper
1/4 cup granulated garlic
1 tablespoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried thyme
1. Rinse pork under cold running water and pat dry. Place in a large sealable plastic bag and pour in apple juice. Seal bag and refrigerate for at least 8 hours and up to 12 hours.
2. Remove pork from marinade and pat dry. Discard marinade. Sprinkle dry rub over the surface of the meat, coating evenly. Set aside.
3. Prepare a fire in your smoker.
4. Meanwhile, in a small saucepan, melt hot pepper jelly over medium-low heat. Keep warm by the smoker.
5. Place pork directly on the smoker rack, add wood to the coals and close the lid. Smoke at 225 F to 250 F, spraying with apple juice every 30 minutes, for 2 hours. Brush with hot pepper jelly, close the lid and smoke, spraying with apple juice every 30 minutes, for 1 to 11/2 hours, or until a meat thermometer inserted in the thickest part of the pork registers 160 F for medium, or until desired doneness. Let rest for 15 minutes before slicing. Serves 4 to 6
For much of the country, Easter Sunday typically falls during a time of year when the weather outside is still pretty chilly. But this year Easter falls on the third Sunday in April, increasing the chances that temperatures will be more spring-like and less reminiscent of winter.
Warmer temperatures on Easter Sunday means hosts tasked with cooking Easter dinner might be able to expand their culinary horizons and avoid the stove. Though they might not have considered it before, hosts might want to fire up their smokers to give their families something delicious and different to dine on this Easter Sunday. If the weather takes an unexpected turn for the worse, electric smokers can typically be used indoors, but check the manufacturer's instructions to confirm that.
Big meals are part and parcel for Easter Sunday, this recipe for "Pork Loin Roast with Hot Pepper Jelly Glaze" from Karen Putman and Judith Fertig's "Championship BBQ Secrets for Real Smoked Food" (Robert Rose) is a great way to take advantage of warmer Easter weather while still ensuring everyone has a full belly by the end of the meal.
Versatile and flavorful, lamb is enjoyed across the globe and is especially popular come springtime holidays. Throughout the Middle East and parts of Eastern Europe, lamb has traditionally been enjoyed once the weather warms and the season of fertility renews.
Christians, who refer to Jesus Christ as the "Lamb of God" pay homage to the Easter miracle and often dine on lamb as part of their celebrations. Depending on how they interpret Jewish law, Jews may or may not include lamb at their traditional Passover seder.
Lamb is a tender and tasty meat that can be prepared in various ways. Lamb can be roasted, braised, stewed, broiled, and even grilled.
To prepare lamb well, it is extremely important to follow safety guidelines concerning food cross-contamination. Undercooked and raw meats may contain E. coli bacteria; therefore, lamb should not come in contact with other foods that will be served uncooked.
Many cuts of lamb are very tender so they will not require long marinating times to help break down the fibers in the meat. Lamb does not need a lot of prep time. In fact, a simple seasoning of herbs, garlic or a spice rub will provide substantial flavor. According to The Daily Meal, New Zealand or Australian lamb has a milder flavor than domestic lamb. Over-seasoning can overwhelm the delicate flavor of the lamb in these cases.
While preferences differ, many chefs attest that a bone-in cut of lamb will be more flavorful. However, boneless cuts are easier to carve. Similarly, cooks have strong opinions on the doneness of lamb, with some prefering rare meat while others like theirs well-done. Lamb can be juicy and tender at a wide range of cooking temperatures, so home chefs can decide how they want to prepare their lamb. The average temperature for roasting lamb to medium doneness will fall between 135 to 145 F, with the USDA recommending at least 145 F as the desired temperature. Lamb roasts at a rate of 20 minutes per pound at a cooking temperature of 325 F.
Use a thermometer to accurately measure the internal temperature of lamb. Remove the lamb when it is roughly five degrees below the desired temperature, as the meat will continue to cook even after it is removed from the oven, skillet or grill. After cooking. let the lamb rest for around 10 minutes for thinner cuts and 20 minutes for roasts or leg of lamb to allow the juices to redistribute.
Certain flavors pair especially well with lamb, including citrus, mint, garlic, oregano, and curry. Lamb can be served beside potatoes, couscous, polenta, vegetables, and even pasta.
UXBRIDGE: When Margo Bibby learned which charitable organization would be the recipient of this year’s proceeds from Uxperience (May 2nd, 3rd and 4th at the Uxbridge Music Hall), she went above and beyond to help. Creative Connections is a grassroots fee-for-service, non-profit organization that provides meaningful day programming for adults with intellectual disabilities. Earlier this year, Margo, who has performed in both the chorus and dance crew, and Corey Jackson of the chorus, began holding dance classes for the adult clients of Creative Connections, who are all age 21 and over.
“We meet Monday mornings in the Arena’s Community Room,” Margo says. “The class is made up of around 11 adults with a wide range of challenges, and we have a wonderful time. We had a young lady in a wheelchair who participated as much as she could and thrilled us with her wheelchair circles! This year’s Uxperience performance takes inspiration from super heroes, everyday heroes and unsung heroes. These participants and the women who established the organization, Robin Dwan and Rita van Halteren, are true heroes in every sense of the word. We are hoping to put together a small routine for an Uxperience performance sometime!”
In March, another dedicated Uxperience group held a Butter Tart Festival, which raised more than $2,000 for Creative Connections. And rev up your appetites–on Thursday, April 25th, Uxperience volunteers will help to serve at Boston Pizza in Uxbridge. Ten percent of the receipts from meals served between 5 and 8 p.m. will go to the charity.
The 2019 Uxperience entitled “Ux-traordinary People–Not All Heroes Wear Capes” is being directed by husband/wife team Mike and Kathy Bridgeman. Organizers include producer Cathy Newton, Musical Directors Christina Enns and James Brown, Skit Directors John Wood and Rich Helms, Dance Directors Wendy Dunn and Christine Bowman, and Blacklight Directors Laura Mombourquette and Jim Peacock. Since Uxperience began over 27 years ago, the group has donated more than $140,000 to local organizations. Get your tickets now at StarTicketing.com or at Sugar FX in town, or at the door. To learn more about Uxperience, visit Uxperience.ca
SCUGOG: The Port Perry Seniors Club will be hosting their monthly Pot Luck Dinner on Wednesday, April 24th at the Port Perry Seniors Clubhouse, The Latcham Centre, 121 Queen Street, Port Perry.
Dinner starts at 5 p.m. and will be followed by live entertainment, by the Andrew Band, at 6 p.m. Come out for some old and new country music. Tap your toes, sing along or step onto the dance floor!
The monthly speakers series, hosted by the club, will be on Wednesday, May 8th at 2 p.m. Come out and hear Toronto Star Reporter Kevin Donovan' stories about researching some of the past decade's greatest headline news stories.
The Monthly Coffee Hour and PPSC Executive Report will follow at 3 p.m.
Both events will be held at the Port Perry Seniors Clubhouse, The Latcham Centre, 121 Queen Street, downtown Port Perry, overlooking Lake Scugog. These events are free to PPSC members, with an annual Membership fee of $15.