Monthly archives: July, 2020

Bound and Determined! The Art Mob Gets Published!

Legends of the Art Mob, Part I

One reader cried all the way through it, for all the best reasons. Another laughed out loud, and we hope that she had the right reasons for doing that. A third praised it as “witty and wise,” while yet another said he liked it a lot, and not only because of the nice things it said about him. The author—veteran Mobster Dean Rainey—says that he started writing it simply as an expanded version of the concert program, but it grew into a history, a series of portraits of our singers, and some reflections about the Mob’s place in the world. And there are pictures!

It’s The Art Mob Tops 40, the first book ever about the Art Mob, available now at Blurb.com.

Looks like this on the outside …

The author of The Art Mob Tops 40 is the same guy who writes the program notes for our concerts, and he tells us how he got that enviable job. The notes for our 40th anniversary concert series, in fact, are included in the book and provide its structure. From this base, it wanders down sinuous pathways of Mob lore and expands into chapters like “The Marcia Mystique” (on Marcia Tucker, the group’s founder) and bonus features such as a comprehensive listing of Art Mob singers since 1992.

…rollicking stories on the inside!

There are rollicking old stories, and there are hopeful looks into the future. You’ll get a longtime insider’s view of Mob goings-on, and you might learn things about some of the singers that you would never in a million years have suspected!

While you’re waiting for the end of the pandemic, when we can sing together again, The Art Mob Tops 40 makes for an entertaining and informative read about your favorite a cappella group. What’s more, the Art Mob gets $5 for each copy sold on Blurb, so you’re helping us survive by getting yourself something fun to read. If you’re an Art Mob fan, you want this! Get yours now!!

—Dean Rainey


The Heart of the Matter

Quarantine Cuisine, from Bass Richard H.

I regret to say that I did more experimenting when the lockdown started, and I didn’t photograph anything. I roasted a whole duck. I tried making doro wat, the fiery Ethiopian chicken stew, twice, using two different recipes. (Fortunately, I’d bought berbere spice at Kalyustan’s just before this whole mess started.) I modified a soup recipe I’d found that used broccoli stems as its base. I roasted a whole rabbit for our birthday*.

I did record the latest experiment. While shopping at my local Foodtown, I found whole beef hearts on sale. I had purchased sliced beef heart a couple of weeks previously and used them to make chili (along with regular beef, turkey, and bacon), but a whole heart made such a striking picture that I had to buy it and make something with it. The “something” turned out to be stew: I cut the heart into small pieces and simmered it with onions, garlic, poblano peppers, jalapeno peppers, tomatoes, and fava beans (which went in because they were on the edge of going bad, and who wants to waste food?) Some instant beef broth was involved. The result was quite satisfying.

Which dish was my favorite? Hard to say. It’s probably a tie between the duck and the beef heart stew. Broccoli-stem soup is good but kind of lightweight, and rabbit suffers from too many small bones*. The doro wat was also really good; now I have to try segu wat (same basic recipe but with beef).

I’ll keep you posted on new culinary explorations.

—Richard Haas

*Richard and his wife, Christie Robbins, share the same birthday! (No birthday-forgetting in this marriage!)—Ed.


What the Food?

Quarantine Cuisine, from Tenor Frank

If you are like my husband Andrew and me, this quarantine has opened up the possibility of trying to make food you might not otherwise have made. Everything from homemade pasta to bagels, ice cream to biscuits, and of course, dessert! Below is a selection of the food we made during our enforced isolation. I’m willing to trade recipes if you’d like! —Frank Donno

Asparagus quiche—so delicious for brunch, or lunch the next day with a fresh salad. 
Flatbread pizza—Made with left over naan dough, this flatbread was crispy and delicious! 
Chicken Parmigiana (or “Chicky Chicky Parm Parm” for those Parks and Recreations fans)—Even though I am Italian, this is not something I have made before. It was therapeutic to tenderize the chicken with a rubber mallet first. 
Taralli (or biscotti scaldati) —My nonna and mom used to make these by the kilo! With all their imperfections, these were a close approximation of a southern Italian treat from my childhood. My sister wants more!!
Broccoli soufflé —Mistakenly, I ordered more broccoli than we would normally eat in a month. After a little research, I stumbled on the recipe for this soufflé. Wow!! What a great meal —and the leftovers were great the next day for breakfast!
Mexican fiesta —Pretty regularly, my husband Andrew makes a Mexican feast but this one surpasses anything he had made before. With chicken molè and all the trimmings—a taco Tuesday celebration for Cinco de Mayo! 
Olive loaf bread—Some friends mentioned that they love olive loaf bread and I happened to have some olive tapenade in the fridge … voila! Crunchy and salty and just a joy with some olive oil for dipping.
Carrot cake—My sweet tooth demanded satisfaction and we had an abundance of carrots in the fridge, so why not make a carrot cake. The cream cheese frosting was light and fluffy and utterly delicious.
Bagels—As a New Yorker, it felt like blasphemy to even consider making bagels at home. But my craving got the better of me so I thought I’d give them a try. I’ll definitely be making these treasures again. 
Apple cake with a cinnamon glaze—What can I say … it’s apple cake!! Yummy!! 
Dutch oven bread —I couldn’t get enough of this delicious loaf! Butter and strawberry preserves —YUM! 
Blueberry scones—I thought these would be difficult to make. They are not. And I’ll be making loads more of them in the future. 

I hope you enjoyed this brief tour of our culinary adventures. Please share your creations, and be warned—I will ask for a recipe!!


Jazzy Is Shear Joy!

There’s no pause on a farm.Not when the guinea fowl, the pea fowl, and the llamas demand attention. So Assistant Director, sous-chef, and first soprano deluxe Constance Beckley has her hands full every day

One springtime task that cannot be paused is Jazzy the llama’s annual haircut. To say that Jazzy is unwilling is an understatement: Jazzy jumps, Jazzy spits. Connie, through long experience, comes armed with sewing scissors and her least favorite shirt. Afterwards, she takes a big shower. Here’s Jazzy’s new style—the Barrel Cut. Here’s Connie’s old shirt, the Spit-Spot.