He Headless Horseman Rides Again by Seanearley
CEDAR FALLS – One of America'southward first ghost stories, Washington Irving's "The Legend of Sleepy Hollow," will be presented by Cedar Falls Community Theatre, opening Fri.
Performances run through Oct. 17 at the Oster Regent Theatre, directed past Alan Malone and John Nicol.
Ichabod Crane (Mitchell Forker) and Katrina Van Tassell (Emma Kossayian) enjoy an intimate moment while Brom Bones (John Nicol) watches in a scene from CFCT'southward 'The Legend of Sleepy Hollow.'
"Information technology'southward the chilling flavor, so 'The Legend of Sleepy Hollow' makes a swell lead into fall, October and the Halloween spirit," said Nicol. "The show is an enhanced staged reading. Actors will have scripts with them, only we take lots of technical elements and effects to heighten the testify. It won't exist a bunch of actors sitting at stands reading the lines."
In a scene from CFCT's 'The Fable of Sleepy Hollow,' new schoolmaster Ichabod Crane is welcomed to the village by residents of Sleepy Hollow.
Written in 1820, Irving'due south tale about schoolmaster Ichabod Crane is set in the village of Sleepy Hollow in the Hudson River Valley of upstate New York. Sleepy Hollow is renowned for its haunting surroundings and ghost stories.
Crane, an ambitious newcomer in search of wealth to quench his "appetite for the marvelous," attends a party where he listens to the ghostly tales and attempts to woo a young heiress at the party. Katrina van Tassel also is being courted by a young ruffian, Brom Bones. After Van Tassel rejects Crane, he leaves the political party.
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On his way home, the superstitious schoolmaster is chased through the dark and foreboding countryside past a headless horseman. The horseman may be Crane'south rival for Katrina's affections, Bones, in costume to affright Crane. Or information technology could be the ghost of a Hessian soldier decapitated by a cannonball in battle during the American Revolutionary War who "rides forth to the scene of battle in nightly quest of his caput," co-ordinate to Irving'south story. Subsequently the headless horseman hurls a pumpkin at Crane'south caput, the hapless schoolmaster is thrown from his horse and disappears from the village.
At the Van Tassel party, while Ichabod gets carried away dancing solo, Brom steps in to court Katrina in a scene from 'The Legend of Sleepy Hollow,' based on the Washington Irving story, performed by Cedar Falls Customs Theatre.
"The Fable of Sleepy Hollow" has been adjusted numerous times for the stage, including a Broadway musical. On the big screen, adaptations range from a silent film in 1922, a Walt Disney blithe film in 1949 narrated by Bing Crosby and the 1999 Tim Burton film to a retelling of the story featuring Smurfs. Television has adapted Irving's story countless times, with one of the most recent, the crime/horror serial "Sleepy Hollow" that ran for four seasons beginning in 2013.
The xv-member CFCT cast features Mitchel Forker as Crane and Emma Kossayian as Katrina van Tassel. Nicol plays Brom Bones, as well equally serving equally co-director.
He's having "a smash" collaborating with Malone, an experienced CFCT manager. "He's taken more of the rehearsal side of things, and I'grand helping with the technical elements of the bear witness," Nicol explained.
There will be numerous special lighting and sound effects, as well every bit projections to create an eerie setting for the actors. Thomas P. White is projections and lighting designer, and Benjamin Merz is sound designer.
"The script lends itself to a lot of comedic moments and the audience will find themselves laughing. There are a lot of spooky moments, too, that will make the audience experience unsettled and sometimes, straight-upwards frightened," Nicol added.
Harvest fall comfort food
Pumpkin Soup
Luscious Pumpkin Soup
- i tablespoon extra-virgin olive oil
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 4 pounds fresh pumpkin, peeled, seeded, cutting into chunks
- 4 cups low-sodium chicken goop
- Kosher salt
- Freshly footing blackness pepper
- one/two cup heavy foam, plus more for garnish
In a heavy soup pot or Dutch oven over medium oestrus, heat oil. Add onion and garlic and cook until gilded.
Meanwhile, halve, peel and scrape out seeds of the pumpkin. Cutting into chunks.
Add together pumpkin chunks and broth to the pot. Season with salt and pepper. Bring to a boil, uncovered, and so reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes.
Remove pot from heat and, using an immersion blender, alloy mixture until smooth. (Alternatively, allow soup cool, and then blend in a blender.) Stir in cream and season to taste.
To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.
Soup toppings: Pumpkin seeds; croutons, well-baked bacon, prosciutto or ham; fried onions; sour cream
Option: For fun, carve out small pumpkins to make soup bowls and ladle in the pumpkin soup. Yous'll need four small baking pumpkins.
Preheat oven to 400 F. Cut a circle around the stem of each pumpkin to form a chapeau. Remove the lid, scoop out seeds and fibers. Sprinkle the inside of each pumpkin basin with ½ teaspoon sugar and ½ teaspoon salt. Place pumpkin and lids on baking sheet and roast until tender, twenty to 25 minutes, depending on size.
Classic Borscht Soup
Archetype Borscht Soup
- one (xvi ounce) package stewing beef, 1-inch cubes
- 3 medium beets, cubed
- three carrots, cubed
- three medium potatoes, cubed
- 1 tablespoon oil
- ane medium onions, cubed
- i (6 ounce) can tomato paste
- ¾ cup h2o
- ½ medium head cabbage, chunked
- eight-ounce can diced tomatoes in juice
- 3 cloves garlic, minced
- one pinch salt
- 1 teaspoon sugar
- ½ cup sour cream
- 1 tablespoon fresh parsley
Brown beef in a skillet over medium-high heat. Cook and stir until washed. Remove from the heat and set aside.
Fill up a large pot halfway with water and bring to a boil. Add beef and encompass the pot. Return to a eddy. Add together beets and melt until they are tender. Add carrots and potatoes, and melt until tender, near 15 minutes. Add cabbage and diced tomatoes.
Heat oil in a skillet over medium heat. Add together onion and garlic, and melt until tender, existence careful non to scorch. Stir in tomato paste and water; stir until well composite. Transfer to the soup pot, cover and turn off the heat. Permit correspond 5 minutes. Sense of taste, and season with salt, pepper and carbohydrate.
Ladle into serving bowls and garnish with sour cream, if desired, and fresh parsley.
Blimp Acorn Squash
Stuffed Acorn Squash
- iii small acorn squash
- 3 tablespoon extra-virgin olive oil, divided
- Kosher common salt
- Freshly ground black pepper
- one cup wild rice
- 2 cup plus 2 tablespoons apple cider, divided
- 2 sprigs fresh thyme
- 1/2 pound sweet Italian sausage
- 1/ii xanthous onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 bunch kale, stems removed and chopped
Preheat oven to 400 F. Cut each cease off squash and halve.
Use a spoon to remove seeds and brush all over with two tablespoons olive oil. Flavor with table salt and pepper and roast until tender, 30-35 minutes.
Meanwhile, make rice: In a medium saucepan, combine rice with 2 cups cider, 1 loving cup water and thyme sprigs. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and rice is tender, 25 to 30 minutes. If your liquid is evaporated and rice is not yet tender, add together more than h2o a ¼ cup at a fourth dimension. Remove thyme sprigs.
Meanwhile, make filling: in a large skillet over medium heat, rut remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a newspaper-towel lined plate.
Drain most fat from the skillet, reserving near i tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with common salt and pepper. Add together garlic and chopped thyme and melt until fragrant, 1 minute more.
Add kale and cook, stirring oftentimes. Add remaining 2 tablespoons cider after four minutes of cooking, then cook 4 minutes more, or until kale is tender.
Add cooked rice and sausage to the skillet with vegetables and stir to combine. Taste and adjust seasoning equally needed. Divide mixture among the vi squash halves. Switch oven to broil and bake until tops are aureate and filling is warmed, 2 to 3 minutes.
Harvest Chicken Casserole
Harvest Chicken Casserole
- 2 tablespoons extra-virgin olive oil, divided, plus more for baking dish
- 2 pounds boneless skinless craven breasts
- Kosher salt
- Freshly ground black pepper
- 1/ii onion, chopped
- 2 medium sweetness potatoes, peeled and cut into small cubes
- 1 pound brussels sprouts, trimmed and quartered
- 1 large carrot, peeled and cubed
- 1/2 cup parsnips, peeled and cubed
- 2 cloves garlic, minced
- ii teaspoons fresh thyme leaves
- 1 teaspoon paprika
- i/two teaspoon ground cumin
- 1/two cup depression-sodium craven broth, divided
- 6 cups cooked wild rice
- 1/2 loving cup stale cranberries
- 1/two cup sliced almonds
Preheat the oven to 350 F. Grease a 9- by xiii-inch baking dish with oil. In a big, deep skillet over medium-loftier oestrus, heat one tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until gold and cooked through, 8 minutes per side. Let residue 10 minutes, and then cut into ane-inch pieces.
Heat another tablespoon oil over medium heat. Add onion, sugariness potatoes, Brussels sprouts, carrots, parsnips, garlic, thyme, paprika and cumin. Season with salt and pepper and melt until softened, about five minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, about 5 minutes.
Place cooked rice in a large blistering dish and flavor with common salt and pepper. Stir in chicken cranberries, cooked vegetables and remaining 1/4 cup broth. Top with almonds and bake until the dish is hot and almonds are toasted, fifteen to xviii minutes.
**Optional: Leave craven out of this recipe, and you lot'll take a hearty and colorful side dish to any dinner.
Blushing Apple & Beet Pie
Blushing Apple & Beet Pie
- ix-inch double pie crust
- 1/two loving cup unsalted butter
- three tablespoons all-purpose flour
- one/four cup water
- 1/2 cup white saccharide
- 1/2 loving cup packed chocolate-brown saccharide
- 7 Granny Smith apples, peeled, cored and sliced
- 2 beets, small, peeled and grated
Preheat oven to 425 F. Melt the butter in a saucepan. Stir in flour to class a paste. Add water, white sugar and brownish saccharide, and bring to a eddy. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples and beets, mounded slightly. Encompass with a latticework crust. Gently cascade the carbohydrate and butter liquid over the crust. Pour slowly so that it does not run off.
Broil for 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Go along blistering for 35 to 45 minutes, until apples are soft.
Source: https://wcfcourier.com/news/local/headless-horseman-rides-again-in-cedar-falls-community-theatres-legend-of-sleepy-hollow/article_db8fc32a-857c-5080-a996-d6eac96f15a6.html