more than i can chew

For the past few months, a bunch of my friends have been hard at work on an ambitious theatre-meets-film-meets-technology production. (If you read this blog, live in San Francisco, and are not coming to a show — we need to talk.) For the last few weeks, I’ve been pretty involved too — helping staple, screw, spackle, sand, paint, stain, grind, route, build, and set up the set; making food runs; putting together the program; and providing moral support; among other contributions.

And, of course, in typical hyper-committal fashion, I’ve also volunteered to supply baked goods and man the concession stand for each show. Here’s the menu for opening weekend; I figure I’ll see what moves and what doesn’t to adjust accordingly for the second weekend:

- Peanut butter whoopie pies
- Carrot cake cupcakes with cream cheese frosting (Sans the maple syrup in this recipe — sorry Smitten Kitchen, I love love love you, but I’m worried that will be too much sweetness.)
- Blueberry streusel muffins (Not sure how many people are interested in muffins as a late-night snack, but we need a muffin as a prop for each show, so I figured I’d bake a batch and try to sell the rest.)
- Hershey’s best brownies (My cousin submitted this recipe to our family cookbook — quick, delicious, high yield.)
- Snickerdoodles
- Chocolate chip cookies

(My amazing roommate Steph has graciously agreed to bake the cookies, so her recipes may vary slightly.)

I can do this, right? Probably the most interesting part will be transporting everything to the theater. I’m also interested to see if I can break even, or even possibly make a profit?

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