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January 16, 2006:

THE PRIME RIB

Bruce Kimmel Photograph bk's notes

Well, dear readers, we have survived our first weekend of Deceit. How things go from here is anyone’s guess, but I’m proud of my cast and I think we did a good job on the show. Our first matinee was about two-thirds full, and the audience was very nice and very responsive to the show. The laughs were mostly there, and the play seemed to hold their attention, and there was the usual intermission buzz. I must say, that while certain people have said they’ve figured out this thing or that thing, no one has yet said they’ve figured out the ending in advance. I still wish that Friday night’s audience hadn’t been quite so deadly, and that the show had played a bit better, but I couldn’t have been happier with Saturday and Sunday’s shows. I now have three days rest from the show, and we’ll reconvene at five on Thursday to run lines, run a few moments I want to tighten up, and stuff like that. Not that I get to really rest, but more about that in a bit. After yesterday’s matinee, the Wechters and I toddled off to Lawry’s, The Prime Rib. I’ve eaten at Lawry’s since I was five years old (in their first location, which was across the street from where they’re currently located) – they are a restaurant that does what they do, and they do nothing else and haven’t since they opened. They have not bowed to trends, they have survived every dieting trend, and they will be around forever. Our reservations were at six, but we got there at just after five because we figured no one has dinner at five and we’d just go early. We walked in to see over fifty people waiting for tables. So, we did not get seated until ten after six. We had a nice booth, and a very nice Irish waitress. Ordering at Lawry’s is interesting. Unless you’re some weirdo who’s ordering fish (lobster, halibut, or swordfish), or a shrimp cocktail or baked potato, then you don’t order at all. Dinner automatically starts with their “spinning salad”. There is a large salad bowl at the table – beside the greens, there is chopped egg, croutons, and chopped beets. The waitress spins the bowl, and whilst it is spinning, she pours Lawry’s famous salad dressing in the bowl. She then stops the bowl, tosses the salad and serves it. It was, as always, yummilicious, as was the bread that accompanied it. Then, a huge metal thing is wheeled to the table. Inside is every known cut of prime rib and all the side dishes you could want. You simply tell the waitress which cut you want, and you are served a gloriously glorious hunk of meat. David and I both had their yummilicious creamed spinach, son Daniel had their yummilicious creamed corn, and we all had the Yorkshire Pudding and mashed potatoes. As always, the prime rib was exquisite. Thankfully, I ordered the normal cut – had I ordered the Diamond Jim Brady cut I would be lying on the floor of the restaurant right now. We ate like pigs, each and every one of us. And then came dessert. And a huge and pleasant surprise addition to their dessert menu. To say that my eyes bugged out of their sockets would be a vast understatement. You see, last year Lawry’s bought out C.C. Brown’s – I was wondering why the C.C. Brown’s website was gone, and why they weren’t selling the hot fudge at Gelson’s anymore, and now I know why. Lawry’s has the exclusive – they were sold the name and the recipe, and the only place you can now buy the fudge is from the Lawry’s website, and at the restaurant. So, of course, I had the hot fudge sundae. It’s not the same old C.C. Brown’s sundae – we will never see its like again – but, it was very good. The first difference is that it is much larger than the original C.C. Brown’s small scoop of ice cream with a reasonable number of almonds and a dollop of whipped cream. This is a huge scoop of ice cream, but instead of the homemade kind it’s Haagen Daaz, which I don’t particularly care for, and whose flavor doesn’t compliment the hot fudge all that much. The almonds are different, but they were yummilicious anyway. I was so full by that point, I could only finish half of it. We then rolled ourselves out of the restaurant, only to have a twenty minute wait getting the car. When we left (we’d been there for four hours), there were still at least seventy people waiting for tables. Whilst waiting for the car, I ran into the lovely Miss Carole Cook and her ever-lovin’ Tom Troupe, and we had a nice conversation. I then came home and plotzed on my couch like so much fish – after catching up with all the excellent postings, of course.

Well, why don’t we all click on the Unseemly Button below because I am so full right now that it is hard for me to sit in an upright position.

So, instead of getting a nice holiday day off, today I shall be meeting with Miss Linda Purl and her musical director, Mr. Ron Abel, to plan out several of the new numbers for her show. Mr. Abel is leaving town shortly and we must get things in good enough shape for him to do the arrangements whilst out of town. That should take no more than three hours, I’m hoping, and then I shall get to come home and relax and do nothing but watch DVDs. Tomorrow, Linda and I have a long rehearsal to get her perfectly in shape for her upcoming presentation in New York.

I have been catching up on some DVDs, though. Just what up was doing on the DVDs is anyone’s guess. I shall have three or four reports for you in tomorrow’s notes – I’ve seen some very interesting motion picture entertainments over the weekend.

I suppose our reviews will start showing up this week – I still haven’t decided whether I’ll read them yet, whether bad OR good, but do pray for Rosemary’s Baby. And pray loudly.

Well, dear readers, I must take the day, I must do the things I do, I must, for example, do as little as possible save for rehearsing with Miss Linda Purl, I must do some errands, I must put gas in my motor car, I must eat something light, and I must, if I’m up to it, attend a screening of Good Night, And Good Luck at the DGA. Today’s topic of discussion: What is the largest meal you’ve ever eaten? Please describe each course in loving detail. Let’s have loads of lovely postings, shall we, whilst I try to digest the huge amount of prime rib in my tummy.

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