In Arlee Birds Battle of the Bands on Sunday he had three versions of This is My Beloved. I had never heard Julie Andrew’s version of this song before although it is a favourite song of mine. I saw the show Kismet on the London Stage as a young woman and was enthralled with the songs and music at the time. Alfred Drake was the star and gave a brilliant performance. So for those of you who don’t know it here is the clip Arlee played. He also played the original classic version of the music and a jazz version.
I was in tears listening to this piece of music. In the show, it is sung by the two lovers both on stage but each in their own setting and unaware of the other. They have both been asked to describe their love, he, as the prince, is asking his staff to find her and she is telling her father about the young man she has met but doesn’t really expect to see again. She does not know he is the prince. Thank you Arlee for bringing this to my attention. That being said, I played it for Matt and he didn’t like it, nor did a lot of the commenters on Arlee’s blog. Oh well, takes all sorts. I hope you enjoyed it.
The golfer, Phil Mickelson is being investigated because of an insider trading scandal, somewhat like Martha Stewart by the sound of it. I am sorry, but I am at a total loss to understand if someone tells you to buy shares and you do so, how you are being a criminal. Maybe the person who told you is, but not you. If a friend comes up to you and tells you that such and such a store has a good sale on and you go buy the goods, isn’t that the same action? What’s criminal about that? Phil himself denies any wrongdoing. I hope he is cleared because he is a very popular golfer and generally a really nice young man.
This is a really nice tasting starter. Only one month left for fresh asparagus for me sadly.
Asparagus, mozzarella and prosciutto parcels
16 asparagus spears, trimmed
125 g ball mozzarella , sliced into 4
8-12 slices prosciutto
3 Tbs olive oil
1 Tbs red wine vinegar
a small bunch basil , finely shredded
salad leaves to serve
1. Blanch the asparagus for 2 minutes then refresh under cold water. Cut each mozzarella slice in half and sit both pieces on top of 2 spears of asparagus. Top with 2 more spears then wrap the asparagus in prosciutto so the mozzarella is enclosed (you will need 2 or 3 strips).
2. Heat a little olive oil in a pan, then carefully fry the parcels until the prosciutto has crisped and the mozzarella oozes.
3. Whisk together the olive oil and vinegar and add the basil. Serve each parcel with salad leaves and a little dressing drizzled over.
Have a great day