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Showing posts from March, 2016

OCT'OPUS AND OCHO PUNTO G - MORE THAN CONCERTS

We have come to appreciate that the differences between our old lives in the United States and our new lives in France are defined by more than just the difference in language. The cultures are different on a fundamental level. Nothing illustrates that difference more than the pair of concerts that we attended this past weekend. They were more than concerts. They were community events. I'll start with the last one first.

Eight musicians comprise Oct'Opus. Get it? Eight arms = eight musicians. Except, of course, you can see ten musicians on the stage. Picky, picky. Dec'Opus? Doesn't work.

The concert took place in Quarante's Salle Polyvalente - community room. We'd been to various events there but never a concert. And this was more than a concert. It began with a mixed group of local musicians, teachers and students, playing three tunes for us on a variety of instruments - brass, woodwind, strings, and percussion...unexpected as I had looked up Oct'Opus on …

THE BLEND #3 (Broadcast 29/3/2016) - PLAYLIST

The Blend #3 Broadcast 29/3/2016 Host: Ira Engineer: Wayne Allen For: ex-patradio.fr
Embryonic Journey - Jefferson Airplane - Surrealistic Pillow Carolina On My Mind - James Taylor - The Essential James Taylor Little Wing - Stevie Ray Vaughan and Double Trouble - The Sky Is Crying Turn My Life Down - Jefferson Airplane - Volunteers // The Last Time I Saw Richard - Joni Mitchell - Blue
Free Man in Paris - Joni Mitchell - Court and Spark
You Can Call Me Al - Paul Simon - Graceland
I Feel the Same - Bonnie Raitt - The Bonnie Raitt Collection
// Life in the Fast Lane - Eagles - Hotel California
Woman - James Gang - Greatest Hits'
Rocky Mountain Way - Joe Walsh - Look What I Did!
// Chuck E.'s in Love - Rickie Lee Jones - Rickie Lee Jones
Don't Do It - The Band - Best of The Band
Goin' Down Slow - Bobby 'Blue' Bland - 20th Century Masters - The Millennium Collection
Trav'lin' Light - Billie Holiday - Billie's Blues
// In Memory of Elizabeth Reed - The Allm…

CATHEY'S SHRIMP REMOULADE - A RECIPE

From France by way of New Orleans. You can buy your shrimp already cooked to save some time and effort. But if you are from New Orleans, you have very specific ideas about what to do with raw shrimp. You can even buy prepackaged remoulade at Carrefour. (You wouldn't do that, would you?) Here's Cathey's take on the entire process, guided by her favorite chefs.





REMOULADE
Makes 2 cups                                                                
Serves 10

1/2 cup celery
1/2 cup green onion
2 tbsp parsley
1 clove garlic
1 cup mayonnaise
1 tbsp paprika
2 tbsp capers, rinsed, drained, and chopped
2 tbsp horseradish
1 tbsp Dijon
1 tbsp ketchup
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1 tbsp hot sauce
1/2 tsp salt
Pulse first 4 ingredients until finely chopped in food processor. Drain or dry with a paper towel. Add remaining ingredients and pulse until well combined. Chill several hours.

SHRIMP BOIL
4 bay leaves
1 tsp whole allspice

THE BLEND #2 (Broadcast 28/3/2016) - PLAYLIST

THE BLEND PLAYLIST - SHOW #1