Meteor Shower Cast

EXPERIENCE: Addie's prominent roles have been in She Kills Monsters, Much Ado About Nothing, Miracle on 34th Street. This is Addie's first lead role. DO YOU BELIEVE IN ALIENS? ELABORATE: Of course Addie "believes" in aliens.... why is scientifically irresponsible to not "believe" in them. Scientifically all an alien is, is someone not from Earth. Knowing the size and Scope of space, or even the Milky Way Galaxy, it's insanely irresponsible to deduct the existence of lifeforms beyond our planet to a "belief"; just because one does not see nor upstand something of complexity does not mean its existence is false.

EXPERIENCE: I have been into acting since I was young, and got more even more involved in high school theatre. I joined SVCT in 2024 for "The Addams Family Musical" and also played Claudio in "Much Ado About Nothing", and was most recently in "The Producers". DO YOU BELIEVE IN ALIENS? ELABORATE: I believe aliens could be out there since humans surely can't be the only/most intelligent species that exists and there's so much of space that's unexplored outside of our tiny solar system. Although it would be interesting to see what species could exist outside of earth with a completely different planet makeup and biome since Earth is designed in a way that's perfect for us, so it's interesting to see how that would change for aliens.

CHILI CHEESE DIP Ingredients See Nutritional Information bookmarks Save printPrint 1 Tbsp. olive oil 8 oz. ground beef 2 garlic cloves, finely chopped 1/2 small red onion, chopped 1 Tbsp. chili powder 1 tsp. ground cumin 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 cup beef broth 1 (8-ounce) can tomato sauce 1 (15-ounce) can pinto beans, rinsed and drained 8 oz. processed cheese (such as Velveeta), cubed 8 oz. sharp yellow cheddar cheese, shredded (about 2 cups) 1/2 cup homemade or store-bought pico de gallo Tortilla chips, for serving Directions 1 In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the beef, garlic, and onion. Season with the chili powder, cumin, salt, and pepper. Cook, breaking up the meat with a wooden spoon, until the beef is browned and cooked through, 3 to 4 minutes. Stir in the beef broth, tomato sauce, and beans. Bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the flavors have had a chance to meld and the chili thickens, about 10 minutes. (You should have about 2 1/2 cups of chili). 2 Reduce the heat to low and add the processed cheese, stirring until melted. Add the cheddar cheese, one handful at a time, stirring until melted. Top the dip with the pico de gallo and serve with tortilla chips.

EXPERIENCE: Miracle on 34th Street, A Christmas Carol Do you believe in aliens? With the size of the universe being what it is, the possibility that our insignificant rock circling an insignificant star is the only one that spawned life? Mathematically unlikely.

EXPERIENCE: she kills monsters: Evil Tina- SVCT, a comedy of errors: Dromio of Syracuse- SVCT, a christmas chaos: Kat- SVCT, The producers: ensemble- SVCT, Twelfth Night: Sir Andrew- Cochise College, The Addams Family musical: Pugsley Addams- Moanalua High School, Teen Beach Movie: Dr. Fusion- Moanalua High School DO YOU BELIEVE IN ALIENS? ELABORATE: I believe that some people are convinced that aliens are real… i also feel that these people are entitled to whatever belief they want, even if they are wrong…

ONION AND BACON DIP Ingredients See Nutritional Information 6 slices bacon 3 onions, halved and thinly sliced 1 tsp. Worcestershire sauce 1 tsp. kosher salt 1/2 tsp. black pepper 1 8-ounce package cream cheese, at room temperature 1/2 cup mayonnaise 2 scallions, chopped 1 1/2 cups grated monterey jack cheese (about 4 ounces) Chopped fresh parsley, for topping Toasted baguette and/or sliced vegetables, for serving Directions 1 Preheat the oven to 425˚. Cook the bacon in a large nonstick skillet over medium heat, turning, until crisp, about 8 minutes. (Adjust the heat if the bacon is getting too dark.) Remove to paper towels to drain, then crumble. 2 Add the onions to the skillet with the bacon fat and stir to coat. Reduce the heat to medium-low and cook, stirring occasionally, until deep brown and very soft, 35 to 40 minutes. (Add water, 1 tablespoon at a time, if the onions are getting too dark.) Stir in the Worcestershire sauce, salt and pepper and remove from the heat. 3 Mix together the cream cheese, mayonnaise, scallions and half of the shredded cheese in a bowl until well combined. Add the caramelized onions and bacon and mix well. 4 Spread the dip in a 1-quart ovenproof dish and sprinkle with the remaining shredded cheese. Bake until hot, bubbly and lightly browned, about 15 minutes. Top with parsley and serve with baguette slices and/or vegetable slices.

MILLION DOLLAR DIP Ingredients See Nutritional Information bookmarks Save printPrint 1/2 cup slivered almonds 8 slices bacon 1 (8-oz.) package cream cheese, softened 1 cup mayonnaise 2 cups freshly shredded sharp cheddar cheese 4 green onions, sliced thin and divided 1/2 tsp. kosher salt 1/4 tsp. ground black pepper 1/4 tsp. garlic powder 1/8 tsp. cayenne Buttery crackers, bagel chips, to serve Hot sauce, to serve Directions 1 In a large skillet over medium-low heat, toast the almonds until lightly golden and fragrant, 5 to 7 minutes. Remove from the pan and allow to cool. 2 In the same large skillet over medium heat, cook the bacon, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. Drain the bacon on a paper towel-lined plate. Let the bacon cool to room temperature, then crumble it into bite-size pieces. 3 In a large bowl, combine the cream cheese and mayonnaise until very smooth. Fold in the cheese, toasted almonds, cooked bacon, 3 green onions, salt, pepper, garlic powder, and cayenne. Stir until well combined. 4 Transfer to a serving bowl, cover with plastic wrap or an airtight lid, and chill for at least 1 hour. 5 Garnish with the remaining green onion and serve with crackers, bagel chips, and hot sauce.