Breakaways — Not (Breaking) Bad at All!

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“All the Way” is almost two weeks into the preview part of putting together a Broadway show, having begun its previews on February 11. James always says that previews are often harder than technical rehearsals.  During tech, the hours are long but you go through the show in order from beginning to end. During previews, you are onstage with sets and lights, and these rehearsals jump throughout the show to focus on the problem parts, so cast and crew are kept on their toes.   They are in for almost-daily rehearsals from 12:30pm – 5:30pm, then crew and stage managers are called at 6:30pm for an 8:00pm show,  then the production staff and stage managers finish the evening with a production meeting. Stage managers are in for more than 12 hours a day.

It rather goes without saying that James did not have the luxury of baking something too elaborate or time-consuming for their first Wine and Unwind at the theater.   So, he turned to a tried and true PTA bake sale recipe I’d sent him a while ago, adding his own distinctive fillip with chopped almonds and flaked sea salt on top of the chocolate. They were a hit with the wine. (James also thought they were appropriate since “All the Way” stars Bryan Cranston,  star of the TV series “BREAKING BAD”!)

Salty Chocolate Breakaways

Ingredients:
1 sleeve Saltine crackers
1 cup sugar
1 cup butter (2 sticks)
1 bag Nestle’s chocolate chips
1 Tablespoon Flaked Sea Salk
1/4 finely chopped almonds

Method:
1.  Line a cookie sheet with aluminum foil, then place Saltine crackers on foil.
Melt butter in microwave, then add sugar to butter and stir. Evenly spread the butter and sugar mixture on crackers and bake in a preheated 350°F oven for 20 minutes.

2.  Remove from oven and sprinkle chocolate chips over entire cookie sheet. Return it to the oven just long enough to melt the morsels.

3.  Remove from oven and spread chocolate evenly. Sprinkle on salt and almonds and then place in refrigerator to cool. When cool, peel back the foil and break into pieces.

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Who knew that a Cotes du Ventoux would pair so beautifully with saltines, butter, sugar and chocolate?

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Production Stage Manager Matthew Farrell, Production Assistant Sarah Perlin, Cast Member Robert Petkoff, Follow Spot Operator John Kelly.

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