Feliz Año Nuevo! Con Shrews

Episode 25 on the first day of 2025: Happy New Year! Join us as the Shakespearean Shrew (Karen Feiner) and the Brew Shrew (Michelle Coffman) answer some questions about ourselves, Shakespeare, the podcast, and beer, and make some arroz con leche. This is going to be a journey of rant and ramble as we make our way into the new year. 

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Host/Shakespearean Shrew: Dr. Karen Feiner

Co-Creator/Brew Shrew: Michelle Coffman

Cover Art Creator/Artistic Shrew: Katie Kimberling ⁠⁠www.halfmaverick.com⁠⁠

Karen Feiner received her PhD from Purdue University and is an associate professor in the Department of English at the University of Oklahoma. She recently started the podcast The Shakespearean Shrew and loves being able to talk to others and hear their stories – and then broadcast them into the Shrewniverse. Growing up between a Southern Lebanese Catholic family and an East Coast Jewish Ukrainian family, as essentially a Lebanese Jew (one of three that she knows of - the other two being her sisters), she know what it is to be told who and what you are; she knows what it is like to live between communities rather than within a community. Theater was her community growing up (and books), and it is in theater (and books) that she always finds her way home. 

Michelle Coffman was born in San Diego and moved to Oklahoma in 2004. She is a Special Investigator for a large insurance carrier, has a bachelor in Sociology w/ emphasis on criminology from OU. (Boomer!) She is married with man child and her hobbies include travel, snowboarding, reading, drinking beer, working out, and golf. 

Mexican Arroz Con Leche Recipe (And yes, 7 cups of water is the correct amount!)

Ingredients:

7 cups water

1 cup long-grain white rice

One 4-inch cinnamon stick

One 12-ounce can evaporated milk

One 14-ounce can condensed milk

1 cup whole milk

3/4 cup of dates

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat.

Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes.

Strain out the liquid, discard the cinnamon and reserve the rice.

Return the rice to the saucepan.

Stir in the evaporated milk, condensed milk, and whole milk.

Continue cooking over medium-high heat until the mixture comes to a boil.

Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. https://belaya.info/mexican-arroz-con-leche.html?fbclid=IwZXh0bgNhZW0CMTAAAR2FI3cCpGP9NQQFO0gaaj1xpPdAeuZhhJzIsPJjAylzrG4vSEwb06jx46M_aem_FVI56iiREj-A_m33-73SVA