Happy as a clam cos its my 2nd last day at work. Will miss everyone tho... Busy trying to get the formatting done for our concert programme. The show is shaping up and I'm getting quite excited bout it. Friends and Family have been so supportive and are coming down to support us. But thats still only makes up a quarter of the ticket sales....gotta push it more...
Was a nice birthday dinner yesterday at Holland V cafe 211 (one of my favs) for our tenor after a short run through of some of the songs.Tomato Crayfish Pasta and gelati.. the best combination ever!
Hmm grade 8 exam tomorrow and down with the flu...should be interesting....might help with the placement tho.
Heres something interesting to try:)
New York Daily News -
http://www.nydailynews.com/A pasta & cheese duet
By ROSEMARY BLACK Sunday, October 24th, 2004
Frances Devine, a singer who says her dream job would be to perform opera at the Met, left Texas at age 17 to study in France. Five years later, she returned to this country and went home to the Lone Star State for a time. "I've been in New York for three years, and I am trying to get my singing career going," says the mezzo-soprano. "I'm doing a lot of auditions and studying voice. I think New York is the best place for a singer to be." When not raising her voice in song, she gives frequent dinner parties. "I cook mostly for other singers, because we all get very hungry from singing," she says. One of her favorites is a pasta dish that is based on a French recipe. "I add cheese to make it richer, though you can do it without the cheese, too," she says. "It is very quick to make, and it feeds a whole family." In her case, that "family" is a group of singing friends!
Pasta with Cheese
Serves 4
This dish should be eaten right after you make it, but be warned - it's very filling. It goes well with a dry white wine or Belgian beer, Devine says.
1 pound spaghetti4 cloves garlic, peeled and chopped
2 tablespoons olive oil
1 tablespoon butterSalt and pepper to taste
1/2 cup grated Emmenthaler cheese
3 eggs
3 tablespoons fresh chopped parsley
Cook the spaghetti in boiling, salted water until al dente. Save about a quarter cup of the water when you drain the pasta.
Meanwhile, sauté the garlic in the oil and butter until the garlic is soft. Add salt and pepper. Add the cooked pasta and the reserved cooking water to the pan. Cook for 1 or 2 minutes. You want the pasta to be golden and a little crispy. Add the cheese. Scramble the eggs lightly in a separate pan and add them to the pasta. Sprinkle with parsley.
