Have you ever had to audition for anything? A school play, a dance troupe, or a choir? Even a job interview is an audition of sorts.
Well two weeks ago I went to an audition for the Tulsa Opera, I have done it before and I have sang with them for a little over 4 years now.
It is one of the joys in my life! I have met some fabulous people, and I just love going to every practice, costume fitting, wig fitting and performance.
Anyway, every opera season ( Tulsa does three operas a year and takes a break in the summer) the members of the chorus must audition again to make sure that our director would like us to perform with them for the next season.
Auditions are inevitable and always stressful for me. I second guess myself, and normally I flub on the parts that I know the best!
But this time, my amazing voice teacher readied me for any sort of mistakes I could make. We practiced how to perform the piece and how to give the song meaning. On my last lesson before the audition I was sorta freaking out. I was forgetting my words, messing up the rhythm and just not singing my best.
So, I practiced like a mad woman! I bugged the crap out of my family, and on the day of the audition I was ready to face them.
During the audition, I was unusually calm.
And afterward, I was comfortable with my performance.
Now all I had to do is wait for the results. Which didn’t come for a couple if weeks!
Drum roll please!!!
I was excepted for another season, which includes 2 onstage productions and a special opening gala performance!!
I am thrilled and can’t wait to get started!
Now, if you live in Tulsa or planning a trip through here during the months of February- May, try to come see one of the shows!!
Don’t ya think pies and tarts just scream summer!
2 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons coarse salt
2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water, plus more if needed
1. Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).
2. Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).
Roll out pie crust and put in pie pan. Trim off excess and pricked bottom with fork.
Blind bake * your pie, then cool.
* put pie weights or dried beans in the middle to keep pie from shrinking. Bake for 7 min. Until edges are light brown. Then take out pie weights/beans and cook for 4-5 min until the bottom is slightly brown. Take out and cool.
1 can sweetened condensed milk
1/2 cup lemon juice
Mix all ingredients together and add to cool pie shell.
Bake at 350 for 20 min.
Cool in fridge for at least 2 hours
Dollop with homemade whipped cream.
Who says delicious little crumbs have to take all day to make?!