In search of codpieces in Stratford

At the beginning of last week I came across an article about a sale this weekend at the Stratford Festival’s Costume and Prop Warehouse. Already a huge fan of Stratford, I decided that I needed to go.

My husband, The Historian, was not convinced. “So you’re not going to come home with an armload of codpieces?” he asked.  N, who enthusiastically came along with her family, announced, “I make no promises regarding codpieces!”

Early Saturday I told the kids, “Time to get dressed! We’re going to go shop for codpieces.” When asked, I explained to The Prophet, “It’s a piece of a costume that covers your penis!” Then we sat down for breakfast, but every time we caught each other’s eye we giggled. There was a lot of giggling. Penis, penis, penis.

La Neige asked, “Mom, have you been taking marijuana again?” I hadn’t! First of all, you may know that recreational marijuana was legalized last Wednesday, and, true to Canadian form, nothing dramatic happened. Future historians may note that I received 3 emails from the kids’ school informing me that cannabis is prohibited on school property. Also, there was a spate of articles handwringing over the impact on driver and workplace safety, and there were noticeable disruptions in the supply chain for those of us who acquire it for medical purposes. It prompted some discussions with our children, leading me to conclude that cannabis is simply not at all alluring when you know that your mother takes it for her cancer.  Whew, crisis averted.

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The sale was so great! We waited half an hour in a giant Disney-World-length line to get in, but we got to see costumes and props from many of their productions. We didn’t find anything that we needed, and I deflected the temptation to come home with a costume just because I wanted a piece of Stratford. We got to see the racks upon racks of clothing divided by gender, time period, and article of clothing.

 

 

I am suffering a little bit of non-buyer’s remorse for not coming home with a crazy helmet, those ship masts, or a piece of the floor from that play about the Bronte sisters that I liked so much. Our friends bought a giant–like crib-sized–foam piece of toast, and it was the talk of the sale. While utterly useless, we were told that the company did not fully want to part with it.

The plum torte that we had for breakfast before we went is the New York Times‘ most requested recipe of all time. We also had (it for dessert the night before with vanilla ice cream. It is delicious, gorgeous, and dead easy. According to Smitten Kitchen, the recipe was first printed in the Times in 1983. For the flour I used mix of Bob’s Red Mill All Purpose Gluten Free Flour and almond flour, and it worked fine. I will not link to the original recipe because I’m mad at NYT right now for putting up a paywall for its recipes. Instead, I will reprint below.

(Edit: I’m not opposed to paywalls in general. I believe in paying for media. However, I have been paying for a digital subscription to the NYT for as long as they have existed, and I am mad that my basic digital subscription does not include access to recipes.)

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New York Times Plum Torte

INGREDIENTS

    • 3/4 cup PLUS 1 or 2 tablespoons sugar
    • 8 tablespoons (1 stick) unsalted butter
    • 1 cup unbleached all-purpose flour, sifted
    • 1 teaspoon baking powder
    • 2 eggs
    • Pinch salt
    • 24 halves pitted Italian (aka prune or purple) plums
    • 1 teaspoon ground cinnamon, or more

PREPARATION

1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.

2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan, or you can use a pie plate or a cast iron skillet. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.

3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm.