friday, november 21, 1975
page 8
daily nebraskaa
QltS & (I
Hot Licks.
.By Deb Gray
By Deb Gray
Linda Ronst&dtPrisoner in Disguise
Asylum$6.98
My mind tells me there is a lot wrong
with this album, but, ahs, my flesh and
heart are weak. Linda Ronstadt consistent
ly blows it, singing songs that are complete
ly out of her league. But, then again, who
cares? It's her sound that matters, which
r
Photo eourtty of Capitol Records
Linda Ronstadt's latest album,
Heart Like A Wheel,
incorporates many works
formerly recorded by other
artists.
sometimes knots the butterflies in the
stomach and lumps the throat.
At its best, Ronstadt's voice is full
bodied, tremulous and gorgeous, with a
detectable thread of pathos beneath it all.
Granted, Ronstadt has a beautiful, fragile
exterior which has been known to excite
young men to varying degrees of lustful
frenzy. But what I hear are the bruises and
scars that soar from her, the sound of
lessons of experience compressed into too
few years!
The good cuts on this album are very
good well worth the trouble of constant
ly messing with the turntable to 'skip the
just-as-many lackluster ones. The best
includes an overblown arrangement of
Dolly Parton's "I Will Always Love You"
(it's nowhere near country in its execution,
but sounds terrific), Jimmy Cliffs "Many
Rivers to Cross" and Neil Young's "Love
is a Rose" a tune that probably would
disappear into obscurity if not for this
rendition.
Ronstadt almost gets by with the
Smokey Robinson classic 'Tracks of My
Tears," but not quite. Frankly, I question
the common sense of a producer who
allows his artist to record a song that is
undeniably linked to somewhere else. I
mean, what self-respecting artist would
attempt "People" after Barbra Streisand?
The risks are hardly worth it, and
comparison to the original is inevitable.
But I wouldn't want anyone thinking
I'm not glad for this album, which entices
moments perfect for a bittersweet evening.
And there's another welcome surpise
guitarist Andrew Gold emerges from the
usually predictable and faceless back-up
of L.A. studio musicians to add some fine
guitar work on "Heatwave."
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Concert features original
One of the five selections on the
. program for Saturday's Nebraska Chamber
Orchestra (NCO) concert at 8 pjn. in
Kimball Recital Hall, was written by Robert
Walters, a viola player in the Orchestra.
"We thought that was quite appro
priate," said Arnold Schatz, principal first
violinist and concertmaster for the NCO
"to play music composed by somebody
in the group."
Two Landscapes for Oboe and Strings:
Lament and Mirage
Two Landscapes for Oboe and Strings:
Lament and Mirage is the title of Walters'
composition.
"Lament was a graduation gift for a
dearly loved friend and student," wrote
Walters about the first section of his work.
"Its mood is one of bitter-sweet remember
ing, an anticipation of a future empty
place.
"Mirage was written as a tribute to my
father," wrote Walters, "a celebration of
his zest for life, his indomitable courage,
faith and humor through more than twenty
years' battle with cancer."
Giaocchino Rossini's Overture to his
opera, Signer Bruschino, was written in
1813. Symphony ' No. 87, by Josef Haydn,
was completed in 1785. Capricorn
Concerto, and Divertissement, by Jacques
Ibert, were composed in the 20th century.
Saturday's concert is the second pre
sented by the Lincoln Friends of Chamber
Music this session. NCO's small size (34
members), enhances the quality of the
two-yeai old orchestra, said Nelson Potter,
president of the sponsoring group.
The concert will be conducted by
UNL's first-year symphony conductor,,
Robert Emile.
'The fact that he is conducting
probably will help bring people to the
concert," Potter said.
N
sauces & pickbs
uiritious, steaming soup warms wintry weather
By Sharon Johnson
In cold and wintry weather, nothing
sounds better than a bowl of hot soup. It
can be fairly inexpensive and nutritious if
you look through your refrigerator for left
over meat bones, carrots, lettuce or other
vegetables that aren't very fresh.
For your own chicken stock, accumu
late the chicken necks, wings and gizzards
from three chickens (they may be frozen
until needed). Put the chicken parts in a
kettle and cover them with water. Bring to
a boil, skim off film that develops, and add
one carrot, one small onion, turnip slices
and celery leaves.
Turn the heat down and let everything
simmer for several hours or even half a day.
Strain and press the juices from the vegeta
bles, nutrients will be in the liquid by now,
and three to four cups of tasty chicken
stock will be left for the soup base.
Beef stock can be made in a similar way.
Use three to four pounds of left-over beef
bones and, if desired, a pound or so of raw
beef skin or neck meat. Add diced carrots,
celery leaves and an onion.
Cover with two quarts of cold water,
bring to a boil, simmer gently one and a
half to two hours and strain. Makes about
one quart of beef stock.
Other vegetables like parsnips, tomatoes
or mushroom stems also can be added to
chicken or beef broth.
To remove grease or fat from the soup,
chill it in the refrigerator and solid fat will
rise to the top and easily can be removed,
but Mtuuld be done before freezing.
To freeze, place one cup portions in
"CHANGE" HAS COME!
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soup freezing containers. If smaller amounts
are desired for sauces, pour stock into an
ice cube tray, freeze and store the cubes
until needed.
Chicken and beef stock can be used in
place of water when preparing rice, which
adds nutrients and a pleasant flavor.
For a quick soup, try this vegetable
soup recipe from the American Heart
Association Cookbook.
Five-Minute Soup
4 cups chicken bouillon
Half a raw cucumber, scrubbed, unpeeled and
sliced very thin
4 raw mushrooms, sliced
2 cups shredded raw green leaf vegetable
(spinach, lettuce, cabbage)
1 tomctoe cubed
K cup leftover lean meat, shredded
Heat tne bouillon. Add trie vegetables and
meat, bring to a boil and simmer five minutes.
Adjust the seasoning. Serve immediately.
Yield: 6 servings (about 1V4 quarts).
If you have a blender and a little more
time, here is a carrot cheese soup you
might like. This recipe is from The Won
derful World of Natural Food Cookery, by
Eleanor Levitt.
Golden Carrot-Cheese Soup
2 cups chicken stock
3 cups skim milk
3 tablespoons dry milk
1 onion sliced
4 carrot, l in chunks
K cup parsley
3 tablespoons whole wheat flour
K cup soy flour
1 teaspoon salt
3 tablespoons brewer's yeast
1 cup cheddar-type cheese, grated
In batches, add ell Ingredients to blender,
cover and let wfttz till smooth. Heat thoroughly
In saucepan.
Yield: 6 servings.
9
RADIO
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University of Nebraska at Lincoln
HOWELL THEATRE
Presents
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