We’ve been patrons of the Loose Moose Theatre at the Crossroads Market for over six years (since my daughter was two). It’s always been an affordable, enjoyable and interactive afternoon outing for the entire family. If you decide to check out a performance, whatever you do, do not expect a quiet relaxing rest. While you may get to take a load off your feet, it will not be quiet to say the least. The audience gets involved in the show at times and of course, little kids can not sit still or keep quiet for long. Noise throughout the play is expected, accepted and sometimes even encouraged.
The Actors are clearly well versed in their craft. They re-create and re-tell classic children’s stories adding in humour specifically tailored for the adults as well. You can buy simple & light snacks at the concession or bring in your own snacks. I have seen many a birthday party group come in to enjoy the show. The tickets are remarkably cheap when you compare to some of the other Kids Theatre Shows around town. After all these years we are getting to know, and love some of the Actors who we’ve seen many times and the ones who continue to shine in each production they participate in. There’s a whole lot of love that goes into these productions and that is why we remain Season’s Ticket Holders. Plus our kids love it.
Other shows to catch at the Loose Moose Theatre beyond kids performances are an evening Improv show, Gorilla Theatre or the ever popular Chrismoose Carol during the Holiday Season. So much fun.
The recipe ingredient for this Adventure series post featuring Jack & The Beanstalk, was obvious; Beans. But trying to decide what kind of beans to use was the biggest challenge. I used green beans, canned beans and bulk beans in my recipe testing until I settled on this recipe. I decided on the canned white kidney beans I had in the pantry. I paired them with some cut up Pancetta and Mennonite Sausage I had purchased at the Farmer’s Market. It became a smoky and delicious bite that needed very little seasoning. The smoky sausage and pancetta were the flavour enhancers in this dish. I further had some fresh cut side pork strips in the fridge I wanted to incorporate into the dish. So I cut them into thin strips (this part of the animal, cut up is called Lardons), fried until crisp, mixed with some parsley and used it to garnish the dish. These strips were not smoked so I added some salt for flavour as I was cooking them.
Add in two more cups of broth and you have a magnificent tasting soup. Grating on some Asiago or Parmesan cheese would also be a delicious addition giving the soup some depth. Eat it as a main dish, light lunch, pair with a roast or use it as a side. Comfort food that hugs you.
- 3 pieces pancetta diced
- 1/3 cup smoked sausage diced
- 1/3 cup shallot diced
- 1 cup carrot chopped
- 1/2 cup celery chopped
- 1 540 ml 19 oz can white kidney beans or
- 2 cups chicken broth
- 1/4 tsp fresh rosemary chopped
- 1/4 tsp Herbes de Provence
- salt and pepper
- olive oil
- 1/4 cup bacon Lardons crispy
- 1 tbsp parsley fresh & chopped
- Pour some oil into a medium sized pot set over medium heat. Add your pancetta and let cook for a few minutes. Next add your sausage and shallots. Cook for a few more minutes.
- Stir in carrots, celery, rosemary and Herbes de Provence. Let cook another 10 minutes to soften vegetables.
- Add chicken broth, beans and a pinch each of salt and pepper.
- Lower heat to simmer and cook for about 30 minutes.
- On cutting board or in small bowl mix together Lardons and chopped parsley.
- To serve place cooked beans in a bowl and top with Lardon/Parsley mixture.