Shakespeare in the Park is one of my favorite things to do in June and July. My husband and I decided to see The Comedy of Errors about separated twin boys and the confusion they caused. I baked my favorite Mint-Frosted Brownie recipe and fried some chicken. Wary of current construction, we started off early, bought some potato salad at Albertsons grocery store, and drove from Hurst to the other side of Dallas to the outdoor theater in Tenison Park.
Everything went fine, we got there early, and they let us in even though we were not subscribed members. We’d brought a ten-dollar donation for each of us but were lucky to get a senior citizen discount for seven instead. We enjoyed our fried chicken and potato salad. I was eating my second scrumptious brownie when they announced the play was Taming of a Shrew, which has been adapted into a movie called Kiss Me, Kate. We’d already seen the play, but we’d driven all the way here and didn’t want to skip a show, so we stayed.
We watched Kate stomp and beg when her new husband took away her food, insisting it wasn’t good enough for her to eat. She adored the new dress her husband had made for her, but he refused to give it to her, saying it wasn’t good enough for her.
When they argued whether it was the sun or the moon that was shining, she finally decided to agree to call it whatever he said it was.
Then he boasted to his friends that his wife would do anything he asked. Each called his wife, but all were ignored except Kate’s husband, Petruchio. When he called, she came right away, so he smiled and said, “Kiss, me, Kate,” which she did.
Now our plan is to see The Comedy of Errors, on Tuesday night, so even though we’re starting a diet this week, I’ll cook fried chicken and make Mint-frosted Brownies again.
For fried chicken, I used the following recipe.
1/3 cup Unseasoned Breadcrumbs
1 tsp. Lowry’s Seasoned Salt
1/2 tsp. Pepper
3 Tbs. Grated Parmesan Cheese
Canola Oil, enough to cover bottom of pan
4-6 pieces of chicken legs and thighs
Mix first four crumb ingredients. Coat chicken in crumbs, brown on both sides in heated oil. Reduce heat, cover, and cook until done, about ten minutes. If one side gets too brown. Turn it over. I use a deep pan, which doesn’t leave much splatter.