Text 16607, 88 rader
Skriven 2014-09-03 12:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: women in the arts 893
=============================
 NB> I think we are actually pretty close to agreement here, but I keep
 NB> coming back to Clara, who was able to champion both her husband's
 NB> works and also their friend Johannes'...  Maybe it's revisionist
 NB> teaching I've been exposed to, but there's still something there...  :)

Still, she had to submerge her own art to that of her
various eccentric friends.

 NB>> 4-hand duets for himself and his sister, I understood...  Dunno if she
 NB>> ever played them as an adult, though...
 ML> According to biographical articles in Grove and elsewhere,
 ML> she didn't play anything as an adult (in public, anyhow).
 NB> Of course the biographical material, written later, could have had its
 NB> own bias...  

Possibly, but there's only so much data that we have.
Reconstructed history is a pitfall waiting to happen.

 NB> I'm thinking that what it really boils down to is that women might
 NB> have had careers in the arts, but not to the degree that they might
 NB> have been able to have, had there not been those constraints on them

As I think I mentioned, the Boulanger sisters, particularly
Nadia, were the first full-fledged career women with an
impact that their talents merited. And even then, Nadia's
music isn't emphasized, it's her sizable and varied stable
of students.

 NB> Who'da thought a woman could describe a Heathcliff so well...  ;)

Nobody ever denied women the power of observation. 

 NB> Oh, I dunno...  many cynics even now are merely armoring themselves
 NB> against disappointment by their cynicism... lifting themselves above,
 NB> so to speak...  :)

I read "critics" - and them too.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicago Deep Dish Pizza
 Categories: Main
   Servings: 6

      2 c  Water
      2 pk Yeast
    1/2 c  Oil, salad
    1/4 c  Olive oil
  1 3/4 c  Flour
    3/4 c  Corn meal
           THEN ADD
      3 c  Flour
      2 lb Mozzarella cheese, grated or
           -sliced thinly
      4 c  Spagetti sauce*
      2 lb Italian sausage, part
           -ground, part cut up
    1/2 lb Mushrooms, sliced

  From: Larry Haftl

  Put warm water and yeast in large mixing bowl and let stand 5 minutes. Then
  blend in oils, corn meal and first 2 cups of flour. When well blended, mix
  in the remaining 3 cups of flour, form into a ball and then knead for 5 to
  10 minutes on a well floured board. This dough is a bit moist and the
  initial flour on the board is absorbed might tend to cling to the board.
  Don't worry, just knead as best as possible. After kneading, place on
  lightly floured board or counter, cover with a large bowl and let dough
  rise about 2 hours.

  The dough makes about 180 square inches of pizza so use an appropriate
  sized 2 inch deep pan (12 x 15 rectangular or 15 inch diameter round for
  example.)  Very lightly oil the pan with vegetable oil.  After the dough
  has risen, punch down and then arrange in the pan (this takes a bit of
  doing as the oiled pan is a bit slippery.) Cover the bottom of the pan and
  form a thin (1/4 inch thick) crust all the way up the sides of the pan. Let
  the dough rise another 30 minutes.  While its rising, grate your cheese and
  brown your sausage (you can do both ahead of time if you want). Lay a nice
  thick layer of cheese on the dough (critical as it keeps the juices from
  getting through to the crust and turning it into a soggy mess). Then layer
  on your sauce, sausage, and finally the mushrooms. Bake in a 375~ oven for
  25 to 30 minutes (when edges of crust are a nice golden brown color).

MMMMM

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