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What Every Performer Should Know: The Hamlisch Rule

Please excuse me if I ramble. 

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"Don't expect too much." "He'll probably tell you to stop after a few measures." "Don't get your hopes up." These were the words of wisdom echoing in my mind as Marvin Hamlisch entered the cavernous rehearsal studio in the bowels of the Kennedy Center. "What do you want to sing?" While you wouldn't guess it if you heard him play, classical music wasn't his thing. But I was an opera singer, so I gave him a list of arias to choose from. 

"Do you like Sempre Libera? Everyone loves that. Flashy high notes, familiar enough that it isn't intimidating but not so familiar that it's cliche." I concurred and we were off. For the next hour plus, we went through aria after aria and show tune after show tune. Once we were done, he asked "So are you in school? You shouldn't be in school. You need to be performing. Conservatory is great -- don't get me wrong. But for a performer, you need an audience. They teach you what's important to know. For a performer, the stage is the best teacher." 

He told me about his first job as a composer. He was playing piano at a party where he met the director Frank Perry. In passing, Mr. Perry mentioned they were looking for a score for his next film. Marvin got all of the information out of Mr. Perry that was possible (including his contact information) and by the end of the weekend -- it might have even been the next morning -- had delivered Perry a score for the film. 

Marvin and I performed together. He gave me notes on a musical I was writing and I wrote another musical because of them. We kept in touch for a while. I went off to Europe to pursue my career. After some serious health challenges, we lost contact.   

Even though I haven't seen Marvin for half a decade, he taught me the most important lessons an artist can learn: Give people what they want in a way you want to give it to them when they want it and don't spend forever making it "perfect." It never will be perfect, and people don't want perfection. They want an artist, a voice, a song, a score, a painting or a character that they can relate to. With flaws and imperfections and beauty and vulnerability. They are all part of the same whole.  They are what makes an artist an individual.

As artists, it's tempting to forget the audience' needs.  Too often, we're self centered and self indulgent in what we share with the world. We're prideful, only showing what we deem as perfect or what we think our peers will respect. But perfection is different things to different people and seeking it will be endlessly frustrating. To me, art's highest purpose is to entertain, to enlighten, to inspire, to evoke emotion and to change an audience in some way, big or small. If the only people we seek to impress are within our own ivory towers of artistic excellence or our hallowed institutions, we will find the audience is gone in 20 to 30 years. I find as I keep a broader audience in mind, I choose to sing and say more things I actually want to share and fewer things just for the sake of impressing others. 

Mr. Hamlisch's legacy as a composer will certainly lend him a serious measure of musical immortality. But to me, his broader lesson is even more important. Whether you're an opera singer, a legislator or customer service operator, there is a way that we can find common ground with our audience -- be they young or old, Democrats or Republicans, rich or poor, religious or secular. It might be hard work, but when we expect more of of ourselves, we'll touch more people than we ever though possible. 

And that, is exactly what Marvin always did.

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Introducing... Something Wonderful

So easy, a child could make it.
So good, well, so good you just won't know what to do with yourself. 

A brand new panzanella...


Fresh Asparagus, Blue Cheese and Pumpernickle
with Olive Oil and Lemon Juice

This recipe is best with super fresh asparagus. 
Some asparagus can be bitter when it's raw.
That asparagus is better cooked. But if it's not
bitter, this salad is something of a revelation.




4 servings

1 lb. of fresh asparagus, washed and trimmed
6 slices pumpernickle bread -- I like whole rye bread
4oz Blue Cheese
2 tbsp lemon juice
1tbsp olive oil
butter and salt

Butter both sides of bread and lightly sprinkle with salt. If you have a panini press, grill bread there on medium high for about 4 minutes or until crispy. You can also broil in the oven for about 2 minutes on each side or until slightly crispy. Let bread cool. Meanwhile, wash and trim asparagus by snapping off the bottom inch or so. Depending on length, cut into 3, 4 or 5 inch long pieces. Crumble 2/3 of cheese. While your at it, break or cut your bread into square (the 100% rye bread is very thinly sliced) or cube inch pieces. Mix lemon, olive oil and remaining chese together. The cheese can be chunky, but the dressing should looks slightly milky. Toss cheese, asparagus and croutons together in a bowl. Dress and toss vigorously a few minutes before serving. It is really too good.

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Coping

My sweet husband started a long month of working in the intensive care unit (or ICU) this week. The patients in the ICU are the sickest in the hospital and as such they require a tremendous amount of care and attention. For Dr. P that means getting to the hospital before 5 each morning, and staying there until 10 or 11 every night. It's a bummer. I honestly have no idea how he does it. I'm beat if I don't get 7-hours of sleep each night, and he's not even home for that long.

So what do I--as his wife--do to help him through these long days and too short nights? I ditch him of course and go play with my favorite baby sisters in the great state of Texas! I know, it sounds horrible. But I have his full support, and he has a week's worth of dinners in the fridge.



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Candlestick makers... kindof

Before Three's wedding, Momo, Three, Five, Dr. P, C and I got together for some serious candle making.  With 60 pounds of soy wax flakes, spools of wick, sticks (no, really.  Mom went outside and gathered sticks with Five) vintage glasses, vases and some serious sister power, we popped out about 60 of these.  Candles were everywhere! It was rather entertaining...




Answers from questions last week: The red floral dress is an old Donna Karan number I picked up for a song somewhere a few years ago.  On lipstick, I never seem satisfied with a given shade.  I think this one was actually lancome color design sensational effects matte cream blush with a red gloss over it.  

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This is How I Bake


You may not have heard, but Two just had a rather exciting birthday (meaning, in her particular case, a birthday). We westerners decided to host our own festivities with Two's birthday twin, sweet Grandma N. Happy celebration fancy activity words recipe:

Approximate Chocolate Cake

2ish sticks butter
1 cups (?) sugar
2½ eggs
1.78 cups sketchy pantry chocolate cake mix
[more than] 1 cup sour cream

Cream together sugar and butter. Add eggs one at a time. Alternate sketchy pantry chocolate cake mix and an ambiguous amount of sour cream. Mix until combined. Understand that, whatever you do, there's an 89% chance your sugar-laden cake won't come out of two 9-inch pans. Grease and cocoa them anyway, and divide the batter betwixt.
Cook for 30-40 minutes at 350 degrees. Cool. Attempt to dislodge cakes from pan. Fail.
Using an over-sized spoon, shamefacedly scoop your cakes onto a distractingly attractive platter. Assemble the slivers into a mound loosely mimicking their intended form. Set aside somewhere you won't have to look at it.

Whip large volumes of heavy whipping cream. While fluffing, add a long dash of almond extract and a smallish amount of sugar (~ a scant ¼ cup to every 1¾ cups whipping cream). Beat until nearly butter.
Separately swish a few pints of good looking berries around a bowl with some sugar until they glisten like a trashy magazine.

Remove your cake-like pile from hiding and quickly dollop all of your whipped cream onto it, making sure to cover the "top" and "sides". Further obscure the cake by piling on the shiny, colorful objects.

Serve with mint. Screw recipes. This $#!% tastes amazing.



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