Monday, December 19, 2011

Seasons Greetings and Gilda's Ginger Snaps!

Seasons Greetings

VanCOCO would like to send each of you a warm Merry Christmas and Seasons Greetings. Each and every one of you have helped us to have a hugely successful 2011 and for that we are truly grateful. We sincerely hope that this season finds you in the presence of those whom you adore most.

VanCOCO started 2011 with a hugely successful production of Carmen, which we have remounted twice this year, and a fully staged production of Bernstein's Trouble in Tahiti at the Vancouver International Fringe Festival. What you may not know is that we have now become a fully registered Non-Profit Society and we are now Vancouver Concert Opera Society, but you can still call us VanCOCO because our motto and mandate have not changed. We are still "all about the music" and our goal remains to "create performance opportunities for emerging Operatic Professionals." We made some great connections during these productions and we hope that we have made some long standing fans.

Big Announcements

We will be opening 2012 with a concert production of Verdi's masterwork Rigoletto. We have assembled a fine group of artists who will be lead by the baton of Maestro Gordon Gerrard and we know that you will not be disappointed. Tickets are currently available for advance purchase on-line and available just in time to make a great stocking stuffer for the opera aficionado on your list.

Stay tuned in the coming weeks for entertaining information about our upcoming show.

Click here for Advance Tickets or visit our Facebook Event Page.


We wanted to give all of our fans a new Audi A4 to show our love but our new Board of Directors just wouldn't approve the budget so we decided that we would share with you our favorite Christmas cookie recipe. Make sure to leave some of these out for Santa and maybe he will leave you something extra special under the tree.
  • 3/4 Cup Shortening
  • 1 Cup Br. Sugar
  • 1/4 Cup Molasses
  • 1 Egg
  • 2 1/4 Cup Sifted flower
  • 2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 teaspoon Ginger
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon cloves
Cream together shortening, brown sugar, molasses, and egg until light and fluffy. Sift together dry ingredients.  Mix dry ingredients into molasses mixture. Refrigerate dough overnight. Form into small balls and roll in granulated sugar.

Place 2 inches apart on greased cookie sheet and bake at 375 F for 10 minutes or until cookie tops begin to crackle. (For crispier cookies, bake 10-12 minutes or until just beginning to darken). Remove from pan and cool on wire rack.

Enjoy with a glass of your favorite holiday beverage and be sure to share with the ones you love.

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