I've seen the movie "Fiddler" (own it on DVD also) but not "Cats".

Fiddler might adapt to film, but Cats is so stylized
to begin with that it's hard to imagine in a movie
theater setting.

I have seen Fiddler both on film and on the stage in London. Both were

It's a fun show with good music and what
people call a "universal message." And it's
stylized but not too divorced from realism.

quite enjoyable for me. I believe we also saw Cats on stage, but don't recall enough about it to say whether or not it could succeed as a film.

Cats on the other hand appears to be all
metaphor all the time (and obscure at that).

Another show that we have seen in both versions is The Lion King. It
was an animated film, and we could not figure out how the stage play
could be a success -- but it was.

That's outside my time frame and comfort
zone both.

The eye doctor said progressives et al.
won't work for me. I believe that.

Did I once see that you might be getting eye surgery, as in new lenses?
We are both in the process of doing that and they claim that afterwards,
we may well not need glasses for distant viewing, only for intermediate
and reading.

We'll see about the eye thing. First they have
to pin me down.

Title: Italian Black Olive Paste (Olivi Paradiso)
Source: Vogue March'94

...

(Copyright: The Surreal Gourmet: Real Food for Pretend Chefs, by Bob
Blumer, published by Chronicle Books, USA, distributed in
Australia through Peribo Pty Ltd.)
Bon Appetit - Exec.Chef Magnus Johansson
From: Sherree Johansson Date: 08-08-94

I don't understand the provenance. It seems
overattributed if anything.

A guaranteed crowd pleaser that's certain to earn you
sainthood in your own lifetime. This secret family recipe was
divulged to me by an artful Italian friend. Share this with
your friends now before the world catches on.

I'm not sure about the sainthood part, either.

---------- Recipe via Meal-Master (tm) v8.00

Title: Coquilles Saint-Jacques Sautees A la Provencale
Categories: Italian, Seafood
Yield: 4 servings

1 lb Or about 2 c. scallops (preferably a no-stick
Cut into 1/2 inch pieces Pan)
Lemon juice, salt, and 2 tb Minced shallots or
Pepper Scallions
1/2 c Flour 1 Clove garlic, mashed
Olive oil or cooking oil 2 tb Butter
A 10 inch frying pan 2 tb Minced fresh parsley

Dry the scallops in paper towels, then place on a large sheet of waxed
paper. Sprinkle with drops of lemon juice, then with salt and pepper.
The
moment before sauteing, dredge with flour and shake in a sieve to
dislodge
excess flour. Film the frying pan with a 1/16-inch layer of oil. When
almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops
are lightly browned. Then toss for a moment with the shallots or
scallions, and garlic; finally toss with the butter and parsley and
serve.
Suggested accompaniments: If the scallops are a first course, accompany
with French bread. For a main course, accompany with broiled tomatoes and
green beans. Notes: Sauteed scallops should be crisp light brown outside
and moistly tender inside. Keys to success are: have your sauteing oil
very
hot before the scallops go in, and have no more than one layer of
scallops
in the pan. Otherwise the scallops will steam, exude moisture, and will
not brown. You may find, in using frozen scallops, that they will start
out
nicely, then suddenly release juices in the pan; to avoid this, blanch
them
before cooking by dropping them in a large pan of rapidly boiling water
and
bringing them quickly back to the boil, then drain immediately, dry them,
and proceed with the recipe.

This recipe makes up for everything by being
underattributed (nonattributed). M notes that
the barbarism of chopping up scallops is
worthy of something other than sainthood.

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