Tag Archives: The Blank Theatre

Producing The Young Playwrights Festival

18 Jun

If you recall I have been producing “Peter Pan: The Boy Who Hated Mothers” at The Blank Theatre this spring. Well I’m also producing another show there, the 21st Annual Young Playwrights Festival. This festival is one of my favorite parts of the year since I started working with The Blank. My first year I was a box office volunteer, the next two years I had the privilege of acting in the festival, and this year I have the honor of producing it. My co-producer of the festival was Jason Weiss, whom I’ve been working with at The Blank in the Living Room Series and on mainstage shows.

"Downsizing" by Nick Mecikalski with cast Virginia Williams and Larry Bates and our Artistic Producer Noah Wyle

YPF 2013: “Downsizing” by Nick Mecikalski with cast Virginia Williams and Larry Bates and our Artistic Producer Noah Wyle

The festival is in its 21st year of producing theatre written by playwrights 19 and younger. There will have been 248 plays produced at the end of this year’s festival. It runs for four weeks and each weekend is a set of three plays with playwrights coming in from all over the country to see their work performed on a Hollywood stage with professional actors and a professional director. They are also given a writing mentor, a professional writer that helps them shape their plays, if needed, and does what any good mentor does, gives them advice on writing, school and life in general. Mentors have included David Rambo (Revolution, CSI), Dave Holstein (Weeds), and Irene Mecchi (The Lion King (the musical and the movie), Brave). Directors have included Barbara Bain (Mission: Impossible the tv show), April Webster (casting director of Star Trek, Lost, Fringe), and Garry Marshall (Pretty Woman, Runaway Bride, Beaches). Actors are too numerous to list but include Noah Wyle, Octavia Spencer, Josh Radnor, Sarah Michelle Gellar, Debra Messing, Chris Pine, Ed Asner and Molly Shannon to name a few.

YPF 2011 "Living By Numbers" by Lucy Portman. L-R: Justin Tinucci, Me, James Kerwin (director), Lucy Portman (writer), Katie Lowes, Chris Hampton

YPF 2011 “Living By Numbers” by Lucy Portman. L-R: Justin Tinucci, Me, James Kerwin (director), Lucy Portman (writer), Katie Lowes, Chris Hampton

Steven Weber and Virginia Madsen performing a piece from one of Stephen Karam's winning plays.

Steven Weber and Virginia Madsen performing a piece from one of Stephen Karam’s winning plays.

There is a selection committee of 21 industry professionals (actors, writers, directors, etc) that read every single play that is submitted. They narrow down the initial submissions to between 40 and 50 semifinalists and discuss each one to make sure everyone who has something to say about the play gets to give their opinion. And in the words of Daniel Henning, “The charge I give the committee is to vote for the ones that your heart tells you to.” One thing I love about YPF is that there is no single winner, there are twelve. It’s not about best comedy or drama, or who’s the best in different age categories, it’s about finding twelve amazing plays written by playwrights 19 and younger from all across the country.

Ed Asner performed at the 20th Anniversary Gala

Ed Asner performed at the 20th Anniversary Gala

We also have a team of apprentices who serve as the stage management team. They are (typically) students with an interest in theatre, usually stage management, but our apprentices have been actors, dancers and even military veterans. We look for a team of apprentices who are excited to be a part of the festival and have an interest in learning. They are unpaid but can receive school credit if their school approves. What they learn in the six weeks they’re with us is equal to a full year of stage management courses. They get to work on multiple shows and are presented with all sorts of problems that small theatre can present. We have a fabulous production stage manager, Cathrin Winsor-Farrar, who oversees all the apprentices and the tech side of the festival. This is her second year with  us and I was so excited to learn she was coming back.

Coordinating everything for twelve plays on a shoestring budget is quite the challenge. With each show getting $50 (for everything-props, sets, costumes), we sometimes have to get very creative. One year one of the plays was set in the future and needed a helmet that was supposed to be part of a torture device. So one of the apprentices got very creative and used items he found in the office and in his own home and came up with a great prop. And with so many people working together on a short time frame (each play has two weeks of rehearsals) we all work together to find solutions. Each play has its own challenges which is what I love. It keeps you on your toes!

Last year I took a couple of the playwrights to the Getty Center.

Last year I took a couple of the playwrights to the Getty Center.

YPF is an event that brings out the best of Hollywood. We come together to support the next generation of playwrights and writers. Many of our playwrights are still writing, whether it’s plays, films, tv or even novels. Stephen Karam was a three-time winner and last year received numerous awards for his play “Sons of the Prophet”, including being a finalist for the Pulitzer Prize in Drama. Austin Winsberg was the youngest show runner at ABC with his TV show “Jake In Progress”. He’ll be opening his first musical on Broadway this summer, “First Date”. One of my newest friends, Laura Bousman, is now a film producer. Regardless of what they’re doing now they have all said that YPF changed their life and made them who they are today. It is a true honor to be a part of YPF, and producing it this year has been extra special.

At the 20th Anniversary Gala

At the 20th Anniversary Gala

I know it’s already half over, but there are still two weeks left of the festival for you to enjoy. That’s six more plays by playwrights 19 and under. This year we welcomed back our youngest winner ever, Spencer Emerson Opal-Levine, who at the age of 9 (yes, 9!) won last year with his play “Coffee Talk” (which I got to act in as the coffee bean who wanted to be a latte!), and we also welcomed back two winners for a third and final time. One of them, Nicole Acton, will have another play she submitted work shopped in our Living Room Series in December 2013. Every year we are absolutely amazed by the plays that are submitted, wondering how these words and ideas can come from such young minds, and yet every year we find 12 plays that are absolutely amazing and move us to tears, laughter and questioning the world. It might sound cheesy, but this festival gives me hope that the arts are still important in America and that they will continue for generations to come.

The cast of "Coffee Talk" with our playwright Spencer

The cast of “Coffee Talk” with our playwright Spencer

So check out The Blank Theatre’s Young Playwrights Festival if you’re in Los Angeles this month, or just support The Blank so we can continue producing this amazing festival for years to come! You have to see it to believe it!

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Chewy Ginger Biscuits

28 May

If you remember, I am one of the producers of PETER PAN: THE BOY WHO HATED MOTHERS at The Blank Theatre this spring, and I wanted to bake something for opening night. Because it takes place in England, I wanted to make a British cookie, so I went to my handy Unofficial Harry Potter Cookbook and looked for a yummy cookie, or biscuit as they say in England, that I could make. And I found it, a chewy ginger biscuit sounded perfect! It’s in “Harry Potter and the Order of the Phoenix” that Harry is sent to Professor McGonagall’s office and instead of scolding him (as he expects), she offers him a newt-shaped ginger cookie (see Chapter 12). How I love Professor McGonagall. I had all the ingredients already which was an added bonus. I also love trying new recipes.

At Opening Night of PETER PAN: THE BOY WHO HATED MOTHERS

At Opening Night of PETER PAN: THE BOY WHO HATED MOTHERS

My good friend Mary came to opening night as our official photographer and showed off her own fabulous outfit that she made herself.

Me and Mary at Opening Night Party at Off Vine Restaurant

Me and Mary at Opening Night Party at Off Vine Restaurant

Hope you enjoy these as much as the patrons of The Blank did!

Chewy Ginger Biscuits Ingredients L-R: Flour, Ground Ginger, Crisco (or Butter), White Sugar, Light Corn Syrup, Baking Soda, Eggs, Salt, Brown Sugar

Chewy Ginger Biscuits Ingredients L-R: Flour, Ground Ginger, Crisco (or Butter), White Sugar, Light Corn Syrup, Baking Soda, Eggs, Salt, Brown Sugar

CHEWY GINGER BISCUITS (makes about 3 to 4 dozen)

Chewy Ginger Biscuits Dry Ingredients

Chewy Ginger Biscuits Dry Ingredients

DRY INGREDIENTS

  • 3 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Tbsp Ground Ginger

WET INGREDIENTS

  • 1 Cup Butter
  • 1/2  Cup Dark Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Large Egg
  • 1 Large Egg White
  • 3/4 Cup Golden Syrup or Light Corn Syrup
  • 1/2 Cup White Sugar for Rolling the Cookies
Mixing the butter and sugars.

Mixing the butter and sugars.

The butter and sugars are light and fluffy and ready for the eggs.

The butter and sugars are light and fluffy and ready for the eggs.

Start by setting your oven racks on the two middle positions, then pre-heat the oven to 375 degrees. In a large bowl mix together your dry ingredients and then set aside. In your stand mixer or in another large mixing bowl with your hand mixer, beat the butter and sugars together until light and fluffy, about 3-5 minutes. Make sure you scrape down the sides so it’s all mixed thoroughly.

The corn syrup, whole egg and egg white are ready to be added.

The corn syrup, whole egg and egg white are ready to be added.

All the wet ingredients mixed together.

All the wet ingredients mixed together.

Stop the beater and add the whole egg, the additional egg white and the syrup and beat again until thoroughly combined. Another 3-5 minutes. Next, slowly add your dry ingredients while on your lowest setting. Mixture should be smooth. Click here for a video of mixing all of the wet ingredients.

Chewy Ginger Biscuits dough ready to be rolled out

Chewy Ginger Biscuits dough ready to be rolled out

Set up two cookie sheets with parchment paper (if you have it) and scoop out balls of dough into about 1 to 1 1/2 inch balls, then roll in the sugar. Be aware the dough is malleable rather than stiff like normal cookie dough. After rolling them in sugar place on your cookie sheets about 1 1/2 to 2 inches apart. Place one sheet on each rack and bake for 10 minutes, switching them after 5 minutes. *Note: Do NOT over cook these cookies. After two rounds of baking, I reduced the cooking time to 9 minutes as my oven does seem to continue to get hotter and I still want my cookies to be chewy!* Here’s another video of the rest of the baking process! (And yes, I’m baking in my PJs! Ha!)

Fresh from the oven!

Fresh from the oven!

After they are done slide the whole parchment paper with the cookies onto wire racks to cool. If you don’t have parchment paper (like me), then let cool for about 3 minutes then transfer (carefully) to wire racks. Repeat for the rest of the dough. They are best enjoyed fresh, although they were also delicious with hot tea a few days later!

Chewy Ginger Biscuits

Chewy Ginger Biscuits

Being A Producer

2 Apr

Oh wow. I finally got my real dose of what it means to be a producer, and boy has it been somewhat of a whirlwind. Last month The Blank Theatre’s Producing Director, Matt Graber, left for a bigger and better job at The Arizona Theatre Company, Director of Marketing. While we were all very excited for him, it meant we were losing our Producing Director right as we were beginning rehearsals of our final mainstage, “Peter Pan: The Boy Who Hated Mothers”, and as we were beginning the selection process of our Young Playwrights Festival. The powers that be decided that rather than go through the hiring process  and bring someone new on, they asked if I would be willing to take on more responsibility and become a Producer. I would have producing partners for each production which I was super excited about (and made me believe that my sanity would stay intact, lol).

Peter Pan marquee

Producing theatre, more specifically producing non-profit theatre, is a very hands on job. Producers are usually pretty involved in all aspects of the show. Set designer needs help building the set? I grab a power drill. A prop needs to be picked up in a large car? I take my SUV to said location. Sink at the theatre is clogged? I reach my hand into the murky water and pull out unknown gunk. (Don’t worry, no pictures of that! LOL!) Oh yes, the life of a producer is glamorous.

Laying the foundation for the deck.

Laying the foundation for the deck.

Some of the set dressing. It was distressing to distress babies.

Some of the set dressing. It was distressing to distress babies.

It’s my job to make sure all components of the show come together and that designers and actors are all happy and have what they need to get the show opened. Sometimes I have to be the bad cop, but mostly I get to be the good cop and work with everyone to put on a great show. It’s been an exciting and stressful month (wow, can’t believe it’s been a month!), but when the first audience sees this play on April 20th I know it will all have been worth it.

Click for a sneak peak into rehearsals!

Click for a sneak peek into rehearsals!

If you’re in the Los Angeles area, or just need an excuse to come to Los Angeles, I highly recommend coming to see “Peter Pan: The Boy Who Hated Mothers” by Michael Lluberes and directed by the Ovation Winning Michael Matthews. (Tickets can be found here.) It’s a brilliant show and so beautiful to watch. You’ll laugh, you’ll cry, you might even cringe when you see Hook, but you will leave the theatre moved and wanting more. Great small theatre does exist, and it’s on the corner of Santa Monica Blvd and Wilcox Ave in Hollywood, CA.

Baked Salmon with Edamame and Snap Peas

19 Mar

Salmon is one of the most common fish on the market. There is a lot of controversy over farm-raised vs. wild, but I’m not here to talk about that. I love salmon and it’s a fish that is easy to bake in your oven or grill on your barbecue. Salmon is another “super food” because of it’s omega 3s. Growing up, especially when my parents were on Weight Watchers, we would have salmon at least once a week. Costco usually has nice big pieces at a great price so if you’re a member I highly recommend their salmon. I usually buy a piece at my local grocery store though, they’re smaller and usually just as good. This recipe is super simple and anyone can do it. You can pair it with a lot of different side dishes too. I usually pair it with brown rice or green beans, but this time I decided to try a new side dish that I found in my cookbook, “Weeknights With Giada”, Edamame and Snap Peas.

Baked Salmon Ingredients L-R: Rosemary, Onion, Lemon, Salt & Pepper, Salmon

Baked Salmon Ingredients L-R: Rosemary, Onion, Lemon, Salt & Pepper, Salmon

BAKED SALMON (2 to 3 servings)

  • Salmon, 6 to 9 oz piece (one serving is about 3 oz, the size of a checkbook)
  • 1 to 2 Tbsp Olive Oil
  • Half a Lemon
  • A slice or two of an Onion
  • Rosemary (dried or fresh)
  • Salt & Pepper to taste
  • Aluminum Foil

Pre-heat the oven to 350 degrees. Pull a cookie sheet or other oven safe pan out and tear a piece of aluminum foil large about 3 times the length of your fish and place on your baking sheet. Place your fish in the middle of the foil and slightly bend the sides up so the oil won’t travel far. Slice the thin lemon slices, enough for each serving. Cut a thin slice of your onion, you only need a few of the rings. Pour the olive oil on the fish and rub it all over. Sprinkle salt, pepper and rosemary on the fish. If using fresh rosemary, tear off the leaves and sprinkle on the fish. I like to place a lemon slice for each serving of the fish and I lay the onion rings so they are overlapping for one end to the other. Fold all four sides of the foil above the fish and fold together at the top so there’s an air pocket between the seam and the fish. Place in the oven and bake for about 20 minutes. If you want to check if it’s done, a fork should easily separate the fish.

Ready for the oven

Ready for the oven

All wrapped up.

All wrapped up.

Fresh from the oven

Fresh from the oven

While the fish is cooking work on your side dish. If you decide to cook rice, I would start it before putting the fish in the oven. But with veggies, you can start after. Giada’s recipe was actually double what I have below, but since I didn’t want too much leftover, I made half.

Snap Peas and Edamame

Snap Peas and Edamame Ingredients L-R: Frozen Shelled Edamame, Salt & Pepper, Snap Peas, Garlic, Shallot, Olive Oil

SNAP PEAS AND EDAMAME (2-3 servings)

  • 1 Tbsp Olive Oil
  • 1 Medium or Small Shallot
  • 1 Garlic Clove
  • 1 Cup (5 oz) Shelled Edamame
  • 1 1/4 Cup (4 oz) Sugar Snap Peas, Halved
  • Salt & Pepper to taste

Do your prep work first: Thinly slice your shallot, mince your garlic, measure out and cut your snap peas in half and measure out the edamame. *Note: It took me a little while to find shelled edamame, but I did find them in the frozen food aisle after careful searching.

Shallots

Thinly sliced shallots

Snap Peas

Snap Peas

Snap Peas halved

Snap Peas halved

Shelled Edamame

Shelled Edamame

Minced Garlic

Minced Garlic

In a medium skillet heat your oil over medium-high heat. Add in your shallots and cook until soft, but not quite translucent. Add in the garlic and cook for about 30-60 seconds, until you can smell it. Add in your edamame, snap peas, salt and pepper for about 3-4 minutes. Serve and enjoy!

Shallots

Edamame & Snap Peas almost done

Edamame & Snap Peas almost done

I found that the salmon and the edamame and snap peas paired really well together, and I enjoyed it for another two nights. I love that it’s an easy side dish to make and cooks up pretty quickly.

Baked Salmon & Snap Peas and Edamame

Baked Salmon & Snap Peas and Edamame

I had a bottle of Crispin Cider, Single Strength Reserve Bare Naked in my fridge which I opened up and enjoyed. I discovered Crispin Cider after The Blank’s beer festival, Hollywood On Tap, last October. They are my new favorite hard cider and they have so many options! I found this bottle at my local Whole Foods (although I can’t find it on Crispin’s website). This cider is part of a line that is unfiltered, which means you have to swirl it around before drinking to disperse the residual apple-wine sediment evenly. It’s not as sweet as most hard ciders, so if you’re more of a beer fan or just don’t like sweet wines/drinks, try one of these unfiltered lines from Crispin. You won’t be disappointed. If you’re looking to pair it with something else, aim for a white wine rather than a red.

Baked Salmon & Snap Peas and Edamame

Baked Salmon & Snap Peas and Edamame

The Liebster Blog Award

26 Jan

Wow! I was nominated for The Liebster Blog Award from my fabulous blog mentor Mary Ann Williams (aka, School of Moxie)! When I received her post on Facebook I was so stoked that I almost squealed aloud in my office! But I didn’t, I kept my decorum and squealed on the inside. It was because of Mary that I started blogging and my followers have been steadily growing (I think I got my first Facebook follower that I have absolutely no personal connection to which is pretty exciting!). After reading Mary’s post of her own nomination, I immediately googled it and discovered it’s been around for a couple of years and it’s for small, upcoming blogs with fewer than 200 followers (although at one point it was more like 3000 followers-huh?), and once you receive the nomination/award you must nominate fellow bloggers that you love. There are a few simple rules:

liebster_award_badges

Liebster Award Rules and Requirements

  1. Post eleven facts about yourself.
  2. Answer the questions the nominator has set for you and create eleven questions for the people you’ve nominated.
  3. Choose eleven people (with fewer than 200 followers) to give this award to and link them in your post (can’t include your nominator)
  4. Go to their page and tell them.

So while I don’t always like starting where I’m suppose to, I’ll start with the first one: facts about me.

  1. This is my favorite: I’m either 1/8 or 1/16 Chinese. My maternal grandfather was born and raised in China and is at least half Chinese. His father was a Swedish businessman but we don’t have a lot of information regarding his mother as she was raised in an orphanage.
  2. I hate “diets”, especially fad diets. The idea of cutting entire types of food out of your diet or feeling ashamed if you decide to eat dessert is just wrong. When people go on diets and then “cheat” they inevitably feel guilty and more often than not they go off their diet. I believe in learning how to eat right-right portions and the right types of foods. Did you know that a piece of steak should be about the size of a deck of cards? Think about that the next time you go out to eat.
  3. I’m a huge Friends fan! I can quote probably every single episode and relate most life events to episodes of Friends. Yes, I’m that geek.
  4. I’m OCD about odd things, most noticeably my books. I can’t buy them if they have a “movie” cover, and if it’s a series, they all have to be with the same cover art. Insert laughter here.
  5. I love to cross-stitch. When I’m caught up on other work I love to watch a movie or a bunch of TV and cross-stitch a project (see below for a favorite project of mine).
  6. I had a breast reduction. And I’m damn proud to say it. I always encourage women to talk to their doctors about their choices. I was fortunate that I had insurance when I got mine. My mom likes to say I have a BMW on my chest now.
  7. I love to read. Had I not chosen acting as a career I may have been a librarian in another life. And I love reading real books, not e-books. The smell of a book is something I never get tired of. Drop me in a used bookstore and I’ll spend money that I don’t have in a minute.
  8. I love to cook and bake. (Hello-that is what my blog is about right? lol) And I dream of one day having a big fancy kitchen and hosting lots of dinner parties with all those fun party dishes I see at Pier One.
  9. I collect walruses. I’m the happiest girl in the world when I see one. No joke. It was my mascot when I was a state officer in the California Rainbow For Girls and they’ll never leave my life. Ever.
  10. I’m a country girl at heart. I grew up in the country and as much as I’ve grown to love LaLa Land, every time I spend time back in Three Rivers I remember how much I love the country. My favorite song of all time is “Cowboy Take Me Away” by the Dixie Chicks.
  11. I started acting because my older sister was doing theatre and I wanted to do everything she did. I honestly don’t know if I’d be an actor without her. Love you Liz.

Now for the questions that the always fabulous Mary has asked:

  1. What was your inspiration for starting your blog (and for some of you a business, as well)? The fabulous Mary Ann Williams and her School of Moxie blog. As an actor I knew I wanted to do something on the web, but I don’t consider myself a writer, but after watching Mary and hearing the joy it brought her, it just became the obvious thing to do. Once I came up with the cooking idea it all fell into place rather quickly (like one weekend).
  2. If you were a cereal, what kind of cereal would you be?  And why? This is hard. And odd. And as an actor there’s always some teacher who asks a question in this vein and I’ve always hated it. But if I had to choose I guess it would be Honey Nut Cheerios. It’s a little bit sweet, but still good for your health. I like to think that’s me.
  3. If you won a million dollars, what would you do with it? Just like Mary said, I know there would be taxes taken out so it wouldn’t be a true million dollars (damn). After paying off my student loan and credit card debt, I’d take a chunk and finally start that 401K I’ve been saying I would start for the last 18 months. Then I would take another chunk and donate it to the various non-profits and schools that have made a difference in my life: CAIORG, Woodlake High School, Three Rivers Elementary School, Towne Street Theatre, The Blank Theatre, Alzheimer’s Research, Camp Sunshine Dreams and the Sigma Kappa Sorority Foundation. I’d also take another chunk and finally take care of some dental work I need, and then I’d buy a set of non-stick pans along with a set of nice knives. I’d make sure there was a small chunk to put in my checking account too, so that I could still pay my bills. But if there was any left over, I’d buy myself a pretty dress and a pair of shoes to go with it. Yup. I’m kind of a geek, but that’s what I’d do.
  4. Vanilla or chocolate? Um, chocolate-duh! always.
  5. Shaken or stirred? Stirred. Have you ever had a tequila sunrise? Gotta stir those.
  6. If you weren’t blogging about the topic you write on now, what else would you blog about?  Books. Definitely books.
  7. What does your ideal day look like?  Have you ever had one of those yet? This is über hard and I had to sleep on this question, but here it goes. I’d wake up and after a quick jog and a yummy breakfast, I’d head to set for a show or movie I get to work on. At the end of the day I’d relax with the man of my dreams and nice glass of wine. And no, that hasn’t happened yet. Le sigh.

And here are my nominees! I don’t follow that many blogs (does that make me a bad blogger? Oh well.) so I don’t have the requisite 11, but here are the blogs I do follow and love and have less than 200 followers.

liebster-blog-award

  1. Frugal Beautiful by Shannyn Allan. She’s amazing. I met her in CAIORG and she was the first person I knew who had their own blog. I thought it was the coolest thing ever and when I met her for dinner after she moved back from Chicago she inspired me to push forward with my blog. I was a little nervous and had only discussed it with Mary, but hearing her words of encouragement helped me realize that I could do it. (And I know she was already nominated, but she’s just that amazing.)
  2. Today Be Beautiful by Jill Brown. Jill is another amazing woman I know from CAIORG. We served as state officers together and we bonded over our short statures 😉 She is a strong, funny, smart woman and she runs THREE blogs! I envy her in the most positive way ever. While I don’t follow her other two blogs I am still going to include them below.
  3. Skulls and Skeletons by Jill Brown. Her second blog and what I like to call her “fun blog”. Weird and crazy and beautiful and vintage, you’ll find all her amazing finds here!
  4. Daily Diabetic by Jill Brown. Jill is a Type 1 Diabetic and she chronicles her health here. I think being this open with the public about your health struggles is one of the bravest things a person can do. Who knows the inspiration she will bring to her readers. Rock on Jill!
  5. We’re Calling Shenanigans by Kristen and Amelia. When I found this blog I immediately started following them. They take all those crazy Pinterest Projects and put them to the test. How cool is that?! I think they’re close to the 200 mark, but not sure if they’re over. Oh well!
  6. Diary Of A Mid-Life Crisis by Susan Lee. You may remember Susan in a post last fall, No Mo Chemo Lasagna. Susan was one of my first two friends here in LA and over the last three years we’ve grown closer. She is one of THE strongest women I know. Life has dished her a number of curve balls and she keeps knocking them back. I hope that when I reach her age I’m half the woman she is.

The other blog I wanted to nominate already received the nomination in December but I’m still going to give her a shout out, at350degrees, a fabulous baking blog. The other blogs I follow all have more than 200 followers so I’ve officially run out of blogs. And now for my questions for my nominees:

  1. What was your inspiration for starting your blog? (Loved this and totally stole it from the fab Mary)
  2. If you could live anywhere in the world (besides where you currently live), where it would be?
  3. Who would play you in the movie of your life?
  4. If you could only save two things from your burning home, what would they be?
  5. If you could meet anyone from history, who would it be and why?
  6. Sweet or Savory?
  7. Medical or Law TV show?

Whew! That was the longest post ever! I hope you check out these amazing blogs and hey, maybe you’ll find a little inspiration.

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