Text 5155, 67 rader
Skriven 2010-12-22 10:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: purgatory 915
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 RH> You're the exception to the rule. Most musicians I've read about
 RH> practice for several hours every day.
 ML> They claim to, when they're making their careers! And perhaps they
 ML> did. I figure the main things that kept me from having a first-rate
 ML> one were 1. I hate to practice; and 2. I hate solos.
 NB> That would do it... particularly the latter... ;)  

It's both stage fright, of which I have some (used to have a lot),
and the substantial feeling that music is meant to be a communication,
not a WATCH AND SEE HOW WONDERFUL I AM. So I like chamber music best,
sonatas next, and concertos last. Orchestra music, shows, and opera
are means to an end, mostly (that is to say, the accrual of cash).

I started playing solos because I did them better than anyone else,
not because I liked them; so over the years I've had them in maybe
10 to 20 concerts a year, but I neither looked forward to them, nor
advertised them, nor particularly enjoyed them, nor was particulary
satisfied afterward.

 NB> There are some few that manage without substantial practice... those
 NB> for whom it just seems to flow out of them anyway... ;)

With me, it doesn't exactly flow, though my facility on the
instrument is well respected; it requires the right situation.
Same with conversation - it comes out in the right circumstances,
when I fit in to a setting or need to communicate something;
otherwise I can be pretty much a clam.

Clam Pie (Pate aux coques)
cat: French Can, Massachusetts
servings: 6

1 1/2 c (375 ml) cooked clams
3/4 c (175 ml) potatoes, diced
1 onion, chopped
3 Tb (45 ml) butter
2 Tb (30 ml) flour
Salt and pepper
1 double pie crust

Steam the clams and reserve the liquid. Strain the liquid
through a cheesecloth to remove the sand and pour it into
a large pot. Add enough water to make 2 cups (500 ml).

Add the potatoes, bring the liquid to a boil and simmer for
15 min. Remove the potatoes from the pot and reserve the
cooking liquid.

Saute onion in butter until transparent. Add the flour and
cook for 2 - 3 min. Add the cooking liquid and simmer for
another 2 - 3 min. Add the clams and the potatoes. Season.

Place the clam-and-potato mixture in a pie shell and cover
with a second crust. Bake at 400F (200C) until the crust
is golden brown.

Variation: Pate aux palourdes ou grosses coques (Quahog Pie):
Use the same method as above but do not cook the quahogs
before adding them to the sauce. Simply open the quahogs
with a knife, cut the flesh into pieces and add them to
the pie with the potatoes. Pate aux moules (Mussel Pie)
may be made using the same procedure.

French American Victory Club, Waltham MA
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