Back in the habit

It’s  a quarter past nine in the evening. Stacey is to my left flanked by Batman and Lester, she’s watching Game of Thrones. She’s never seen it so she’s catching up…she hates Joffrey, so at least she’s on the right track with the rest of us.

We took it easy tonight, I made dinner while Stax watched. I’d not cooked for a few days so it was nice to get back into the kitchen. Stacey periodically yelling at a random horse head or when someone got an arrow to the eye…you know, normal stuff.

I’m acting again. Yes, you read that right. It’s been a while. Some cobwebs needed to be shaken and they were. Hard. Super hard. Rull Hard.

I’m in Eclipse’s production of “Our Lady of 121st Street” By Stephen Adly Guirgis. It’s one of my favorite shows and I have the opportunity to play my favorite character, Balthazar.

It’s been a wonderful experience for me, it’s a great cast and crew and I’ve enjoyed working with the company. In fact, I’ll go so far as to saw it’s rekindled a bit of a fire in me. Creatively speaking…and also, probably a little gas.

Mostly gas.

I’m also the happiest I’ve been in some time. Things aren’t perfect, by any means. Problems happen every day, but I’m happy.  And that’s more than I can say of a few months ago.

Really, this show is kick-ass. A lot of great work is being done and it’s a full cast of talented people.  If you can see it, you should. If you can’t, that’s cool too. Just know in your heart of hearts that it’s a good show.

Also, know that I made some seriously good chicken. And that Stax is probably super stoked that her handsome ass man is keeping her fed.

Here’s a pretty picture of it:


“oooooh” “Ahhhhhh” Says my grammy pals and facebookers.

It’s pretty simple stuff, just marinated some chicken thighs in garlic and thyme for an hour or so. Fry them skin down for 5-7 minutes to get the skin nice and crispy and then flip them to cook through. You can turn them back over to the skin side if you like em charred.  The squash is just roasted in the oven with a bit of parmesan cheese on top, for flava. And the salad is covered in what looks to be bubble gum sauce but is really a beet vinaigrette.

(Also, my gammerly app keeps telling me I have incorrectly used commas and I’m all like…”do you even know who I am bro?”)

Ok, we’ll it’s now 9:55 and I need to sleep. Because as much as I’d like to be a cook on the #foodnetwork and #travelchannel, I’m not.

We’ll be back with another episode of #CampGarcia Soon. In the meantime, enjoy this video of a cat playing a piano.






The Blob

toddagarcia View All →

I’m an acting/improvising optimizing son of a gun.

I’ve been living and working and performing in Chicago since 2005. I love to eat, travel, talk and make people laugh. So for me this blog stuff is pretty neat.

I also like you. Whoever you are. I like you. For coming to my blog and sharing in my thoughts. I appreciate you. And I think you’re hot. So here’s to you, readers of my blog. Thanks for being awesome. Share and share a like!

Follow me on Twitter @toddawatomi and listen to my podcast with my besticle Ethan at!

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