Pretty much. The town officials vandalized us all on their own.
In larger communities, that's what town
officials do best.
Smaller ones too.
The smaller, the greater likelihood of some sort
of accountability.
Oh ...? Even timpani playing isn't rocket science.
Jazz and pop mostly, and those guys don't play the kettles. Vibes sometimes.
Timpani players occasionally get gigs, though.
Occasionally being the operative term. It has to easier than being a bassoonist though.
The supply/demand ratio of bassoonists is better
than that of other specialties. Not that it's
ever easy, but it's the more popular instruments
for which there is a labor glut - violins,
trumpets, and especially flutes.
digging was done. Anyhow, I'd played Pure
Imagination without having any notion about
what it was really about.
I've sung it here and there. Blessed are the pure in movieland, for they shall inherit the chocolate factory?
No desire for chocolate factories, myself.
Probably. Anyhow, most conductors are only
semiconductors at best, and having had an
operatic career doesn't much help.
The guy in question is even worse; he's also an opera composer.
Ugh ... and a friend of yours?
of banning the stuff were worse than those
of the alcohol itself.
Unless of course you were a bootlegger; bootleggers made out like the bandits they often were.
Sometimes they were killed, too.
Part of the gig.
Suppose, but for me making out like a
bandit wouldn't be worth the risk of
being shot like a bandit.
a- salt and blarney.
Trying to shank my chain?
Veally reaching on that one, dude.
At least not trying to skirt the issue.
Just shouldering the burden? It ain't no picnic.
Better than the daily g-rind.
Parmesan and eggplant soup with Parmesan crisps
categories: celebrity, starter, dummies
serves: 4
5 c peeled and diced eggplant
2 ts salt
1 c diced Spanish onion
2 Tb butter
8 c chicken broth
1 lb parmesan cheese, chopped
;s&p
3/4 c grated parmesan cheese
4 Tb shaved parmesan cheese
4 Tb chives; in 1" pieces
Toss the eggplant with salt and let sit for 30 min. Rinse
and drain.
Wilt the onion in the butter. Add the eggplant and cook
20 min. Set aside 1 c eggplant to use as a garnish.
Bring the chicken stock to a simmer. Add the chopped cheese
and simmer 45 min. Strain the stock and discard the cheese.
Puree the eggplant with the stock, then sieve into a
large bowl, discarding the solids. Season to taste.
Make the parmesan crisps: In a large, nonstick pan sprinkle
half the grated parmesan into an even 1/8" layer. Cook
slowly over medium-low heat until the cheese melts and
turns golden brown. Loosen the edges of the parmesan from
the pan with a rubber spatula. Carefully slide the melted
cheese from the pan onto a cutting board. Immediately cut
the cheese into 6 triangles. While the triangles are still
hot, lay them over a wine bottle or rolling pin to make a
curved crisp. Repeat the process to create a total of 12
crisps. Let the crisps cool completely.
Ladle the hot soup into 4 bowls. Spoon some of the reserved
eggplant into each bowl. Sprinkle with the shaved parmesan
and chives. Place 3 parmesan crisps in the center of each
bowl, and serve immediately.
Adapted from Charlie Trotter's "Gourmet Cooking for Dummies"
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