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?
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! Have you any idea what’s involved in raising asparagus? Kids are easier.
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.
