To me it's inconceivable that a medium-size
orchestra in a medium-size market can make money
regularly. Possibly with a strong endowment it
can survive for a good long time, and maybe the
occasional happy year can be had with major
reliance on things like Raiders of the Lost Ark,
This does seem to be a community that strongly supports the arts... and apparently has enough well-endowed patrons to keep it up.... and supply
Interesting for a largely passe city (no fault
of its own, of course), although someone I know from
the area claims that Syracuse is even more gone-by
these days.
that strong endowment to more than just the RPO.... I keep being amazed
at the successful pledge drives for WXXI in all its permutations despite
the seemingly over-the-top goals they saet....
How OTT can a radio station's requests be?
plight as everyone else, though Deborah Borda
is said to have been a major positive influence
(when she took over New York, people hated her,
but she stabilized it before doing the same for
LA, whereupon New York tanked, so she's been
hired back to re-prop-up that orchestra).
Apparently she has some gift in that department....
It's peculiar, and she's the only arts
executive I know of possessed of that Midas
touch.
I'm afraid I will last longer than at least a
couple of the top 10, and possibly one or two
of the big 5.
Which are they... the big 5 and the top 10...? I grew up with the
Let's see. Chicago, Cleveland, Boston, New York,
Philly for sure being the 5, but there are probably
20 whose local boosters try to claim the next few
spots - sort of like football, but maybe a touch
more civilized. LA for sure, but that's like the
only real for sure. Atlanta, Minnesota, St. Paul Chamber,
National, Detroit, St. Louis, Houston, Dallas, San Fran,
Seattle, maybe Baltimore and Pittsburgh, and yes, your
beloved Rochester. There are probably a few other
candidates which I've forgotten. At some point it's
a senseless exercise anyway - the quality of
performance of a less regarded group may exceed that of
a big 5, given additional rehearsal (the famous
orchestras work on insufficient rehearsal).
Philly one, broadcasts on the station here have been NYPhil, Chicago, Cleveland, Milwaukee, San Fran, LA, Pittsbugh, in season rotations,
Ah, yes, Milwaukee.
along with 2-3 times through broadcasting the RPO season.... Symphony
Cast on Friday nights highlights a much wider range of orchestras,
including Minnesota, StPaul, Houston, Seattle, Baltimore and others, including some of the ones we get the season broadcasts of...
One wonders how much outlay there is for these, in
fact how much cash flows in any direction.
the things I loved as my faculties become ever
more unreliable.
Sigh... I suppose that sort of thing is inevitable, but still not so
nice when it actually starts happening....
I couldn't read my music for the concert on Sunday.
Not good... what did you do....? learn it by rote....?
Memorized it as best as possible by sticking
the notes in my face at a distance of a few
inches. It was an imperfect learning experience
and an imperfect performance.
---------- Recipe via Meal-Master (tm) v8.01
Title: Paht Thai
Categories: Thai
Yield: 1 servings
1/4 lb Dried rice stick noodles 2 tb Coarsely chopped
peanuts
2 tb Vegetable oil -- (dry-roasted type)
1 tb Coarsely chopped garlic 1 c Bean sprouts
8 Shrimps, peeled and deveined 4 Slender green onions
1 Egg; lightly beaten -- sliced in 1 inch
lengths
1 tb Fish sauce 1 Lime; quartered
lengthwise
2 ts Sugar
Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an orchestra
of
sweet, sour, and salty ingredients that play a piquant symphony of Thai
flavors. A handful of fresh bean sprouts provides a cooling contrast to
the hot, seasoned noodles, and circles of lime invite you to bring
sourness
to center stage as you begin to eat.
Traditional ingredients are salty dried shrimp; crispy pieces of fried,
pressed bean curd; sweet-sour nuggets of pickled white radish; chopped
peanuts; flat, green garlic chives; and a balanced chorus -- sweet, sour,
salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce,
and
crushed dried red chilies.
Thai cooks blithely tinker with the classic formula to create signature
versions, and you can, too. Siriluk Williams, owner of Sukothai
Restaurant
in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai.
I
love its accessible ingredients, simple steps, and delicious results.
Instructions: ============= Soak rice noodles in warm water to cover for
15
to 20 minutes. Meanwhile, prepare all the remaining ingredients and place
them next to the stove, along with a small serving platter. When the
noodles are very limp and white, drain and measure out 2 1/2 cups. Set
these by the stove as well.
Heat a wok or large, deep skillet over medium-high heat. Add 1
tablespoon
of the oil and swirl to coat the surface. When the oil is very hot, drop
a
piece of the garlic into the pan. If it sizzles immediately, the oil is
ready. Add the garlic and toss until golden, about 30 seconds. Add the
shrimp and toss until they turn pink and are opaque, no more than 1
minute.
Remove from the pan and set aside.
Add the egg to the pan and tilt the pan to spread it into a thin sheet.
As
soon as it begins to set and is opaque, scramble it to break it into
small
lumps. Remove from the pan and set aside with the shrimp.
Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into a
thin
layer covering the surface of the pan. Then scrape them into a clump
again
and gently turn them over. Hook loops of noodles with the edge of the
spatula and pull them up the sides, spreading them out into a layer
again.
Repeat this process several times as the stiff, white noodles soften and
curl into ivory ringlets. Add the fish sauce and turn the noodles so
they
are evenly seasoned. Add the sugar and peanuts, turning the noodles a
few
more times.
Reserving a small handful for garnish, add the bean sprouts, along with
the
green onions and shrimp-egg mixture. Cook for 1 minute, turning often.
Transfer the noodles to the serving platter and squeeze the juice of 2
lime
wedges over the top. Garnish with remaining bean sprouts and lime wedges
and serve at once.
Serves 1 as a main course, 2 as an appetizer.
Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN
0-8118-0017-2
From:
stigle@cs.unca.edu (Sue Stigleman)
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