Text 16416, 69 rader
Skriven 2008-11-14 06:36:06 av Michael Loo (1:18/200.0)
  Kommentar till text 16353 av Nancy Backus (1:3634/12.0)
Ärende: organs 212
==================
 NB> Cute kid, maybe?  (G)  I can think of lots of reasons for having a
 NB> preference for a particular "partner".  I've found that there are some
 NB> people that I can work ensemble with about as naturally as
 NB> breathing...

That's actually kind of true. Seems to be the people who aren't
too concerned with being the center of attention who get the
best work done. It's better to deal with people for whom the
me-me-me- louder-and-faster-is-better thing isn't prominent.

  almost like we breathe together, even without extensive
 NB> rehearsal time.

Extensive rehearsal, what's that? We're paid upward of a
hundred bucks a rehearsal, and that's the minimum necessary
to even try to make a living out of it, but the groups can
hardly pay for two rehearsals a show. My most extreme gig
is one that schedules 3 hours of rehearsal for 2 hours of
music. That's one of the ones for which I get lots of solos.
Good thing I no longer panic easily.

 NB> still think there's a connection between food and music... ;)

Well, maybe music is defrosted ice cream.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Michel Debost's Ratatouille
 Categories: Vegetables, Casseroles
      Yield: 4 servings

      1 lb Each of eggplant,
           -zucchini, tomato,
           -onion
      1    Head garlic
           Salt
           Ground peppercorns
           Bouquet of thyme & laurel
           -[5 sprigs thyme, 3 large
           -bay leaves]
      1 pt Olive oil
           Deep cast-iron pan
           With lid

  Found - a recipe by one of the more famous musicians [flutists] in
  this world [my annotations are in square brackets] - (pronounce
  RATATOOY)

  Preparation time 1/2 hour. Cooking time 3 hours.

  Wipe (do not wash) vegetables. Slice eggplants lengthwise, salt and
  brown. Set aside. Likewise with onions. Peel tomatoes after dipping
  them in boiling water. Line pan with one layer of eggplant slices.
  [Crush, chop, and saute the garlic. Sprinkle on ad lib between layers
  ~ the original recipe lists garlic as an ingredient but doesn't say
  what to do with it, so I guess this is more or less right.] Then, in
  layers, add sliced tomatoes, zucchini, onions (salt and pepper).
  Halfway up add thyme and laurel bouquet, then again eggplant etc.
  finishing with one layer of eggplant. Cover and cook very, very
  slowly for 3 hrs without stirring. Upon serving, stir, remove
  bouquet, and add one beaten raw egg [optional!].

  Bon appetit Michel Debost Orchestre de Paris

MMMMM
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