Text 1035, 64 rader
Skriven 2013-06-05 14:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: music/noise 658
=======================
 ML> It depends on how much a decent reasonably priced piece of
 ML> meat means to you and how much you're willing to tolerate
 ML> a dose of folksy nonsense to get it.
 NB> Indeed.  There may be a next time.  ;)

Go on a less busy day, when the chance of annoyance is less.

 ML> You have seen and experienced the difficulties that musicians
 ML> face; a lot of people can't understand and go clucking about
 ML> squandered talents and the like.
 NB> Walk a mile, and all that...  Some of it in just about any field, from
 NB> what I've seen...

Most fields, but especially in music, as the practitioners tend
to have weird Achilles's heels, and the business is really
subjective, so the effects of seeming arbitrariness are magnified.

 ML> I think so. Of course, she built on the work of the real pioneer,
 ML> Antonia Brico (who was Judy Collins's teacher); Brico never really
 ML> broke in to the male-dominated profession, though she was the first
 ML> woman to conduct the Berlin Philharmonic as well as the Los Angeles
 ML> Phil and the San Francisco Symphony.
 NB> Her lack of acceptance may have spurred JoAnn to push just that much
 NB> harder to make a go of it...  :)

Could be. I seem to recall a connection between Antonia Brico's
travails and JoAnn Falletta's successes, but I'm not sure of the
details.

Judy Collins's split pea soup 

1 lb pk yellow split peas, rinsed
2 cn (10 1/2 oz ea) chicken broth
2 c water
1 pk dried onion soup mix (preferably Lipton)
1 1/2 c baby carrots, rinsed and sliced
2 lg Vidalia onions, chopped
6 stalks celery, trimmed and diced
1 lg or 2 sm leeks, stripped of their outer leaves
- rinsed, and chopped
2 cloves garlic, minced
2 Tb Grey Poupon Dijon mustard
3 Tb soy sauce (or tamari) or tt
2 Tb balsamic vinegar
Salt and pepper

In a large pot, combine peas, broth, water, and soup mix.
Stir well. Add carrots, onions, celery, leeks, garlic,
mustard, tamari, and balsamic vinegar. If mixture seems
too thick, pour in a little more water.

Bring to a full boil over medium, reduce heat to a simmer,
and cook 2 hr, stirring and skimming surface occasionally.

Remove from heat and let sit 1 hr at room temperature.

Puree, in several batches, in a food processor or blender
until smooth. Add salt and pepper to taste.

fortwayne.com

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)