Going Up - Ginger Chicken Soup

As an actor onstage, the absolute worst thing that can happen to you is to either miss your cue or "go up" on your lines, meaning to forget them completely. There is nothing more terrifying than this prospect. It strikes fear in the heart of every actor, and each can give you their own personal horror story of when their number was up. How long those seconds seemed to stretch out across time, how terrified their co-actor looked across stage realizing what was happening and being unable to help them through it. How quiet the audience got, and seriously, how those 10 seconds seemed like hours.

Tonight, my number was up. Luckily it was a dress rehearsal and there were only a few donors in the audience, but nonetheless, it was certainly the worst bout of forgetfulness I've ever had onstage, and it was simultaneously mortifying, frustrating and terrifying. There were no words, none, just some sputtering and gasping, "buh...gah...eh...uhhhh....." and then there was silence. When the words came, they were not the lines I should have been speaking. I simply couldn't get back on track. This went on for about 30 seconds. Or basically eternity. Luckily my fellow actor was able to step up quicker than I was. She saved the scene.

I've never been so glad to get off stage. Not even when I had the stomach flu during a high school musical. Buckets waiting in the wings and all.

Generally you have to have at least one bad dress rehearsal to feel really good about a show. I don't know why, it's one of those old theatre superstitions. Let's hope to god this will do it for me. Because that sucked.

So I came home and made comfort food. Ginger Chicken Soup and Sourdough Bread. I wanted something homey, but with a fragrant twist. When I couldn't find just the right recipe, I improvised. I have to say, I'm pretty excited about the results.

Hey, if I can't improvise on stage, at least I can do it in the kitchen.

Ginger Chicken Soup
adapted from Real Simple

2 tbsp olive oil
1 5-inch piece fresh ginger, minced (3 tablespoons)
4 garlic cloves, minced
1 small red onion, chopped
1 large parsnip, peeled and chopped
1 medium turnip, peeled and chopped
3 medium carrots, peeled and chopped
1/2 lb fingerling potatoes
2 32-ounce boxes low-sodium chicken broth (8 cups)
1/2 cup rice wine vinegar
2 tsp hot sauce
1/2 teaspoon kosher salt
1/2 rotisserie chicken, meat shredded (2 cups)
1/3 cup frozen shelled edamame, thawed
3 scallions, trimmed and sliced

In a large saucepan or stockpot, heat the oil over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, for 2 minutes. Add the parsnips, turnip, carrots, potatoes, broth, and salt and bring to a boil. Simmer, covered, until the vegetables are tender, 15 to 20 minutes.
Add the chicken, cover, and cook for 5 minutes. Remove from heat, stir in the edamame and scallions, and let sit, covered, for 1 minute.