Good morning, GUStenorbassmezzosopranos!!! Snow still falling but mostly nuisance — maybe 5 ish inches by the end. More nuisance since the movie theater parking lot had better plowing than the main streets in two towns!! Don’t ask me about the bridge over the CT River. I love low drive in an automatic when I don’t have the benefit of a stick.
I watched the Metropolitan Opera’s production of Verdi’s Nabucco on live HD at our local movie theater this afternoon. I hadn’t seen it before and basically only have heard the famous choral piece “va pensioro.” The following is the 2002 production which looks the same and I recognize many from the chorus (plus some costumes evocative of Nazi death camps). Hebrews waiting to be murdered by Babylonians.
Sorry about the subtitles but basically it is a beautiful longing to go back to Jerusalem.
It was so well received by the Met audience that Levine (adored by all) called for an encore. Very many tears in many eyes. (Ok, also done in the 2002 rendition.) The Met Chorus is probably the best in any opera house.
The chorus really is the main “actor,” it seems. Other than a few arias and a duet, the rest of the characters are totally uninteresting and the story line a bit predictable. Ok, except for Placido Domingo’s Nabucco — he was stunning. Unfortunately, he is a murdering Mexican drug mule with huge melon calves and this may be his last performance in America. (Kidding, if you don’t already know me.) Verdi can be forgiven for this being his first opera, written when he was 28, then going on to be the amazing genius many of us know.
Here is his duet (in concert with the same soprano, Liudmyla Monastryska). He is really still sexy.
Domingo is 75. Rarely does an opera singer keep his/her voice anywhere near that long. There was an interview with James (Jimmy) Levine, Domingo and General Manager, Peter Gelb. Domingo said he was able to keep his voice because he is a musician and used to play the parts on the piano and think about how to sing them in his head. Levine cut in and said — “he didn’t overuse his voice with actual practice.” Domingo and Levine have known each other for over 45 years. Both young talents in 1971 in Seattle for a production of Tosca. The fondness for each other was palpable.
James Levine was written off a few years ago because of a serious illness. Not so fast. Among his stamina, desire to achieve and the Met’s genius construction department which has him rising from below the stage into the conductor’s pit, he is back and beautiful as ever. There is nothing more heartwarming to me in operaland than to watch Levine conduct and the incredible love the orchestra has for him.
Caring for one’s self, stamina, don’t give up. All the elements of quitting an addiction — ok, also brilliant friends who don’t point fingers or guilt trip. Good friends who love you to the last minute of trying.
I promise to get back into figuring out my copy and paste for stuff and the buddy list. Give me some time!!
Spinach Lasagna — Mark Bittman in the NYT
2 to 16 dried or fresh lasagna noodles (The Barilla No Cook Noodles are genius)
- 3 to 4 cups good tomato sauce
- 2 tablespoons extra virgin olive oil
- 3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
- 1 ½ cups ricotta
- 1 ½ cups coarsely grated mozzarella
- 2 cups grated Parmesan
- Salt and freshly ground black pepper
Preparation
- If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
- Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
- Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Grains and Beans by Melissa Clark — NYT
A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish. To make this meat-free, leave out the bacon, or substitute sliced mushrooms fried in olive oil for depth of flavor. But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.
- 1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
- 1 quart chicken or vegetable stock, preferably homemade
- ½ teaspoon salt, more as needed
- 6 slices bacon, diced
- 1 onion, diced
- 1 green pepper, diced
- 1 celery stalk, diced, plus celery leaves for serving
- 2 garlic cloves, minced
- 2 teaspoons thyme leaves, more for serving
- 3 ½ cups (two 15-ounce cans) cooked red kidney beans, drained
- ¼ teaspoon black pepper
- ¼ teaspoon grated nutmeg
- Hot sauce, for serving
Preparation
- In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
- Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
- Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
- Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.
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