Austin Improv

Mike wrote:So who were the winners this year?

Female: Erika May
Male: Bob McNichol
Tech: Jason Vines
Realistic: Bob McNichol
Absurd: Arthur Simone
Fearless: Jeremy Lamb
Playful: Bill Stern
Improved: Jason Vines
Characters: Erika May
Host: Roy Janik
Musical: John Ratliff
Underrated: Valerie Ward
Likely: Robin Goodfellow
Hardest worker: Asaf Ronen
Teacher: Dave Buckman
Fashionable: Tami Nelson
Hardest Troupe: ColdTowne
Promo: ColdTowne
Best Troupe: Parallelogramophonograph
Sketch: backpack Picnic
Ad-hoc: Buddy Daddy
New Troupe: Midnight Society
Format: 3-2-1-Kill
Party House: Dinosaur Moonbase One
Best Line: Sushi etc.

...with some classy acceptance speeches that honored folks that aren't necessarily on that list.

Sorry Erika and I couldn't be there. I'm flattered to have been nominated -- let alone chosen -- for those two awards. Thanks! It's an honor to be part of such a diverse and inspiring artistic community -- here's to an even bigger and badder AIC this time next year!

Everyone brought really awesome food. We should do a recipe exchange.
Dave's noodles??? Yum-o.

Also, there is a nice camp chair over here. Dark greenish.

Jules wrote:Everyone brought really awesome food. We should do a recipe exchange.

I was thinking the same thing! I'll share my recipe now:

Drive to Randall's
Walk to bakery section
Pick up carton that says Chocolate Chip Cookies
Walk to register
Pay with Debit Card

But seriously there was a spinach thing that looked funny but when I tried it I discovered that I would like to eat the whole bowl.

Mine was:
Buy spiral sliced ham. Make prepackaged glaze.
Heat ham.
Pour glaze over it.
Eat lots before people come over.

Buy Rotisserie Chickens
Dismember them.
Heat and serve.


I want the noodle recipe, stat! And I loved the garlic sweet potatoes. And the pecan pie that Jessica made. And pretty much everything.

Jules wrote:Mine was:
Buy spiral sliced ham. Make prepackaged glaze.
Heat ham.
Pour glaze over it.
Eat lots before people come over.

Buy Rotisserie Chickens
Dismember them.
Heat and serve.


I want the noodle recipe, stat! And I loved the garlic sweet potatoes. And the pecan pie that Jessica made. And pretty much everything.

The garlic sweet potatoes were Lacey's. We'll get you/anyone the recipe.

I completely made this recipe up a few months ago.
Most recipes like this call for Sesame Oil.
(feel free to use any asian-themed sauce in your fridge).


1 box Angel Hair pasta
1 whole garlic, peeled, minced (at least 6 healthy cloves)
Hoisin Sauce
Soy Sauce
Soy Vey Teriyaki Sauce (available at CM or WF)
Creamy Peanut Butter
Sesame Seeds

Boil the Pasta (with a spalsh of veggie or corn oil) and drain

Pre-Heat frying pan on medium high
Add enough Soy Sauce to coat the bottom of the pan
Add Garlic.
Add 3-4 TBS of Hoisin
Add 3-4 TBS of Soy Vey
Add 3-4 TBS of Peanut Butter
add 2 TBS of sesame seeds
Stir it all up unitl it is one consistency

Quickly, before it starts to harden, add the cooked pasta a bunch at a time.
Toss Pasta in cooking sauce before adding each bunch of cooked pasta.
Continue Tossing in sauce as it cooks together.

Add a few more TBS of Sesame seeds.
Serve Hot or Chill for a few hours in fridge.

Dave, your use of Arthur's old photo is confusing me and creeping me out. Never change it.

Glad you all had a nice time. I wanted to put together something from NY for the awards. I wrote out a script and everything, I just never had time to film it. Keep on rockin' it, Austin.

LisaJackson wrote:But seriously there was a spinach thing that looked funny but when I tried it I discovered that I would like to eat the whole bowl.

That was my girlfriend's dish. I mentioned to Kristina that she might want to make it, and she thankfully did. I wish we could've gotten there a little sooner because a lot of people were apparently almost full when we showed up with her spinach and my squash. I'll ask her for the recipe if you want. It seems pretty simple.

As for the squash in ginger butter sauce:

Sautéed yellow squash and zucchini cooked with nothing more than salt, pepper, butter, a little water, crushed garlic, and some fresh ginger. Cover to steam flavor in. Only takes a few minutes for each batch.

This time, after I cooked all the squash, I melted more butter in the pan, squeezed a bit more ginger juice in with it, stirred it up some to get the flavorings off the bottom, and poured it over the cooked squash. Seemed to turn out pretty well.

Jules wrote:Everyone brought really awesome food... Yum-o.

Yes! Next year... really big plates.

Justin Davis wrote:Sautéed yellow squash and zucchini

ewwww!

Holy crap. After looking at those winners, it appears that many awards must have been accepted on people's behalves. Behalves is a cool word.