I just thought I would say hello, having ghosted through the forum for a while and made some uninformative posts.
I am a rehabilitated bandmaster (What's the difference between a bull and a band?) who has moved to a small island in the Straight of Georgia to raise kids and asparagus. The asparagus is doing fine.
I'm doing things backwards.
A very patient trad player on the island booked me to play bass for a St. P's day gig, and I ended up playing a set on a Gen D whistle and an aluminum low d made by a fellow in Victoria, B.C. My mother bought the low for me.
Now I'm hooked. If a fanatic is one who doubled his efforts while forgetting his aims, then I am a whistle fanatic.
Tweaked my Gen D and Bb (worked well)
Made a PVC G, sucks
Made a PVC C/D 7 hole (D scale plus low C), ok, but needs a new mpiece
Made a copper A, bore's too big, sucks
Making a copper Eb low for Jazz. Excited.
Feeling a bit the voyeur reading all your posts without introducing my self, so Hi!
BTW, I play low D with a neck strap, off to the right, with normal grip. Is that wierd?
New addict: A Change of Life
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dyersituations
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Craig Stuntz
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Re: New addict: A Change of Life
Yes, playing the whistle is weird. But it's OK; you're among friends here.Chiffed wrote:BTW, I play low D with a neck strap, off to the right, with normal grip. Is that wierd?
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mvhplank
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Susan! Have you any idea what's involved in raising asparagus? Kids are easier.susnfx wrote:Raising asparagus?!?! Do you have to eat it, too?? Personally, I believe that most of the world's problems have been caused by eating asparagus -- there's something evil about it. *shudder*
Welcome anyway! (And please don't bring up the asparagus again, okay?)
Susan
Here, try this:
2 eggs
one cup half-and-half (I use fat-free)
dash of salt.
Mix above, set aside.
Into one prepared pie shell put some chopped up asparagus and some crab meat (either a small can or whatever's on hand). No measuring required, just don't pile it above the shell. Throw in some cheese (I use a Colby/Monteray mix, 2% fat), about a handful or whatever looks good.
Pour in the cream and egg mixture and shuffle the pan a bit to get it to level.
Bake in preheated 350F oven for 45 minutes and let cool no less than 15 minutes before cutting.
I can't really call it a quiche, because it's more like a custard, but it's one of my favorite breakfast foods. Alton Brown, host of Food TV's "Good Eats." calls it "refrigerator pie" but he uses the full-fat dairy. Zap a slice in the microwave and it's almost faster to fix than cereal.
If you really can't take the asparagus, use a box of frozen broccoli bits (thawed, of course) instead. Can't afford crab? Turkey sausage is good, too. Mushrooms. Almost anything. (One of Alton's suggestons was Port Salut and Spam.)
M
PS--very funny. I was a flute player in high school, but had pretty good band directors. Here's a bit o' trivia: in college, we had a guest one day who directed us through some Sousa. In fact, he had himself once been directed by Sousa. He had us playing in "circus time"--the baton came down once per measure.
Marguerite
Gettysburg
Gettysburg
