Text 17128, 59 rader
Skriven 2008-11-30 08:10:04 av Michael Loo (1:18/200.0)
  Kommentar till text 17081 av Nancy Backus (1:3634/12.0)
Ärende: instruments 293
=======================
 ML> bad, and in spots, worth releasing as a CD, which they're talking
 ML> of doing, if they can fix up the bad parts.
 NB> With the miracles of today's electronics, maybe they can fix it up? 

Perhaps. There was once a piece that started with I think 4 cellos
in unison, and at the performance we did one of the cellos crapped
out and sounded terrible. Sometime when nobody was looking, I was
called in to play that cello part - on the viola - and the original
was excised with my contribution substituted in the recording (also
a limited release thing, so I never heard it, which is the case with
90% of the recordings I've been on).

 NB> Given how bad the violins were in rehearsal, that they got through in
 NB> almost one piece is probably impressive.  Apparently the "performance
 NB> produces better results" phenomenom came through for you.  :)

It wasn't solely their fault, just mostly. The conductor (we call
him Mr. Silicon at times) was pretty unclear as well, and at the
show the fiddles were extra vigilant, tending not to pay attention
to ambiguous cues and so on.

 NB>> think of one notable exception to the no-solos for violas... Harold
 NB>> in Italy... but then that's really more a viola concerto...
 ML> It's a concerto in all but name. Good piece.
 NB> I like it, too.  I first heard it when my friend was the soloist for
 NB> it with the RPO.

I did it with piano reduction in the '80s I think; other than
that, I've only heard it live once, with Robert Vernon.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lamb Chops with Gorgonzola
 Categories: Meats, Cheese/eggs
      Yield: 9 servings

     18    Lamb chops                          8 oz Gorgonzola *

MMMMM------------------------------SAUCE-----------------------------------
      8 oz White wine                               Salt & pepper; to taste
      6 oz Heavy cream                       1/2 c  Olive oil
      8 oz Butter; room temp.

  * or any fine blue vein cheese of your choice. Toss lamb chops with salt,
  pepper and olive oil. Wrap exposed bones with aluminum foil so they do not
  burn. Grill to desired temperature. For sauce: Add wine to a sauce pot and
  reduce by half. Add heavy cream and reduce on med. heat, until thickened.
  Whisk in cheese and then butter until incorporated. Salt and pepper to
  taste. This is served with Fresh Horseradish Mashed Potatoes (recipe listed
  under that title) Recipe from Chef Trey Cleveland, 411 West Italian Cafe,
  Chapel Hill, NC (HOME OF THE TARHEELS!!) Hope you enjoy. Judy
  Garnett/pjxg05a ~----

MMMMM

___ Blue Wave/386 v2.30

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