It most likely is still under protection - the rule
of thumb (there are many, many exceptions, mostly
granting longer timespans to the rights) is life of
the last surviving composer or lyricist plus 70 years,
but usage is negotiable and tends to get cheaper with
time and lessening demand.

I suppose I was of the mind set of patents, e.g. drugs, electronics,
etc. I am reasonably certain that the expiration date on those is now
20 years (used to be 17). From what you said, copyright and patent are different creatures.

Both are meant to ensure the rewards of
creativity, research, and hard work, but
patent expiration serves the additional
purpose of increasing creative and
economic churn. Of course, clever people
always find ways of getting the most
benefit from the least effort (a kind
of creativity I don't approve of), which
explains the proliferation of nearly
identical drugs competing with each
other and the combining of medications
to create a patentable bundle out of
two or more previously expired drugs.

Title: Liquid Sunshine Soup

Not sure about liquid sunshine. It brings
to mind some yellow liquid. OTOH, Carol Bryant
used to refer to rain as by that name.

Sauteed Sicilian lamb
categories: main, Italian
servings: 4

1 Tb olive oil
1 1/3 lb boneless lamb cutlets
- sliced into 1/2-in strips
Kosher salt and freshly cracked black pepper
2 cloves garlic, minced
1 Tb fresh oregano leaves, chopped
1/2 ts crushed red pepper flakes
1 lg yellow onion, sliced
1 roasted red bell pepper, seeded and sliced
10 oz white button mushrooms, sliced
1 c dry white wine
1/2 c pitted large green olives, roughly chopped
2 ts capers, rinsed
1/4 ts lemon zest
Rice pilaf, for serving
1 Tb chopped fresh flat-leaf parsley, for garnish

Set a large saute pan over high heat and add the
oil. Sprinkle the lamb with salt and pepper. Add
the lamb to the pan along with the garlic and
saute until just cooked through, 3 to 4 min. Add
the oregano and pepper flakes and stir. The lamb
is done when browned all over but still tender.
Transfer to a dish and set aside.

Set the pan back over the heat and reduce the heat
to medium. Add the onions, roasted peppers and
mushrooms. Season with salt and pepper. Cook until
the vegetables begin to soften, stirring
occasionally, about 5 min.

Deglaze the pan with the wine, scraping up any
browned bits. Stir in the olives, capers and lemon
zest. Bring to a simmer and reduce by two-thirds,
3 to 5 min. Season with salt and pepper. Return
the lamb to the pan and stir together to
incorporate the flavors and heat through.

Serve the lamb with pilaf and garnish with parsley.

Guy Fieri
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