It was my impression that the cello player had
always been part of the act. Maybe not. I can't
see the piano player by himself as much of a draw.
The cello guy was added some years in to the act. If I understand
correctly, originally the act had several guys plucking strings, etc on
the open piano on a regular basis; when we saw them, that was only done
once, as the final number.
I've read the publicity stuff and the Wiki article,
both of which indicate to me that the cellist was
an original part of the act - before that, there
was just a piano store called Piano Guys, with one
proprietor, who got a regular to make some publicity
videos, but the live act started out with the cellist
a significant part.
Depends on what you're looking for in a performance.
My standards are perhaps on the strict side.
Probably so, being on the performance side for so long.
My aesthetic has long since turned away from the
"ain't that cute." My interests are more along the
lines of the one percenters ... well, worse, as I
am pretty much still a one percenter, I pay
attention mostly to the 1/100th-of-a-one percenters.
We saw the follow up (knock off?) of that called Pandemonium down in Raleigh. Steve was a bit skeptical----until the show started. Then
he > really enjoyed it. Had good seats (smaller theater) than shows at DPAC > so we could see the stage better.
I'm unfamiliar with that group. Where is it based?
I don't remember; we saw the show in 2010. Lots of water over the dam
since then.
You said dam! [snigger]
Paid off house, chocolate...........
Alcohol, chocolate ... .
Visiting kids/grand kids, chocolate...........
Sex, drugs, rock 'n' roll, chocolate ... .
Chocolate, a good book.........
Book, what's that?
Sad thing is that there are a couple thousand books
in the house to give to charity. A few years ago I
sent some to echo people who wanted them, but now,
Goodwill probably gets them all.
I can't cast any stones, having a
multiplicity of instruments (not all
available at the same time any more, due to
my current lifestyle).
Seems that's about the way it goes with any specialty field. How many different computers do we have at our house.................I really
don't know. Got lots of odds & ends of parts too. (G) We've also got a
lot of kitchen ware and cook books.
Cookbooks have general interest, though. So
I'm keeping the cookbooks. There's one I was
specifically looking for but can't find, L"Art
Culinaire by Henri Pellaprat, which my father
gave to my mother when they were young. My
father always liked good food.
There is such a thing as sentiment. I admit
that there is such a thing as too much of it.
Quite so; I think some of it was due to the dementia/alsheimer's Mom had
but a lot of other stuff should have gone by the way side years before
that kicked in.
I've got things that are totally useless that
I can't see my way to getting rid of - ten-year-old
boarding passes, for example, that I look at once
in a while and sigh at. I found a couple old dead
tickets, too, in my sortings.
For a while I had to use a friend's iPad and
found I could do most things that didn't
require substantial user input, but typing
on either the virtual keyboard or on the
attached appliance was a pain.
That's why I like a real keyboard for typing.
Everyone probably prefers a real keyboard, even a
"Chiclet" one such as is on this little box.
I've made a beef Pot Au Feu that's pretty good--we call it a "fancy French Beef Stew". (G)
As with much French cooking, it's not beyond
most people's fanciness (or capability) level.
Just beyond their confidence level probably.
But that can be easily fixed if people realize
that a fancy name doesn't mean a complicated dish.
Celeriac Puree
categories: French, side, celebrity
servings: 4
12 oz celeriac (celery root)
1 qt milk
salt and pepper
1/2 c rice
2 Tb creme fraiche or heavy cream
Peel celeriac and cut into cubes. Place in a
saucepan and add milk, salt, and pepper.
Bring to a boil over high heat, and add the
rice. Stir for 1 min. Lower the heat, partially
cover the pan, and simmer for 20 min.
Once the rice and celeriac are cooked, drain
them in a colander. Save the cooking liquid.
Place rice and celeriac in a blender or food
processor, add 1 Tb cream, and blend for 3 min.
Add remaining cream as vegetables are being
blended. To thin the puree, add about 3/8 c of
the reserved cooking liquid, and blend for 1 min.
Taste for salt and pepper.
If not served immediately, keep warm in a bain
marie or double boiler, or reheat over very low
heat before serving.
after Michel Guerard
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