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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (Nov. 16, 2000)
The Week in Entertainment Find the cal endar of events for both this week and next week in Pulse online. —£L_Q-1—b—e_w„,e, ti www.dailyemerald.com S Where oh where has myfittiedoggone? Find him with an ad in the ODE classifieds • 346-4343 Alder Gallery continued from page 6B versatility in her jewelry. Many of her pieces have parts that can be added or subtracted or moved in some way to turn one piece of jew elry into many. “I travel a lot, so I’m interested in jewelry that can change,” Sundt said. Sundt got her start at the Univer sity through the Craft Center about 10 years ago. After taking classes and workshops for a number of years, she began coming into her own as a jeweler. Her first gallery show was in 1996, and she has since been featured in galleries all over the country including Eu gene, Texas and New York. For now, Sundt is content to stay near home instead of dealing with the hustle and bustle of getting shows all over the country. Calm ness is a value that is also seen in her work. “You’re always going to find an understatement in my work,” Sundt said. “I can create power without bigness.” Smallness is something that is running rampant now at the Alder Gallery. The show featuring the two artists coincides with an annu al show at the gallery called “La Pe tite VIII,” which contains 109 pieces selected from work sent in from all over the nation. The only requirement for entry in the com petition is the piece be no bigger than 10 inches by 10 inches. The show was conceived eight years ago by gallery owner Candy Moffett. “In Eugene, I needed something for the holidays that would be fun,” Moffett said. The pieces in this show are a m ix of media showing the versatil ity and attraction of small art. “Small pieces really demand your attention,” Moffett said. The Pease and Sundt show ends Dec. 24, and “La Petite VIII,” which began earlier this month, ends Jan. 20. The Alder Gallery, 55 W. Broadway, can be reached at 342-6411. I What a difference the train makes! Sam Student 98765432JO Nfc&tyiBR, studCTtadv3ntage.c0m Enjoy the comfort and convenience of traveling with Amtrak® this holiday season. Student Advantage® Members save 15%* on rail fares to over 500 destinations all year long, including the holidays. To join Student Advantage, call 1-877-2JOIN-SA or visit studentadvantage.com. For Amtrak® information and reservations, call 1-800-USA-RAIL or visit www.amtrak.com. ‘Not valid on peak weekday Metrolinef or Acela Express " Trains and Canadian portions of trains operated jointly by Amtrak and VIA Rail Canada, or on connecting services via non-Amtrak carriers. 10 % If you are not a Student Advantage Member, enjoy a one **me savings of 10% when you present this Urr coupon and your valid student I.D. Tickets must be purchased between November 1, 2000 and December 18, 2000, for travel from movemoer i, zuuu inrougn January 31, 2001. Original coupon must be surrendered at the time of purchase. Offer valid for select trains only — Not valid an unreserved NEC service, Metrolmef Aceia Express; Aceia "Regional, Auto Train: Canadian portion of joint Amtrak/ViA* service, 7000 & 8000 series Thruway Services, multi-ride fare plans and any other discounts or promotions. Offer non-refundable after payment is made. Valid for Business Class and Sleeping Car upon payment Of full application accommodation charge. Other restrictions may apply. Amtrak is a registered service mat* of the National Railroad Passenger Corporation, TRAVU AGENTS: access your GOS for complete details: G/PRO/STH/P1-P8; Sabre: Y/PR0/5TH/P1-P8, Attach coupon to auditor's coupon; if electronlcaSy reporting, attach to agent coupon, AB Travel Agents and Amtrak Ticketing Agents please return the coupon to: Amtrak Customer Segmentation, 10 6 Street, NE, Washington, DC 20002, ARC * 8 554 270 oooo 080 o Mention Code: H080 Name: Address: E-mail; Surly Gourmet continued from page 3B all that luscious nectar running down into your vegetable crisper. Chicken stock can be made us ing either a whole chicken or an assortment of parts. Wings, backs, necks and bones can be specially bought, or collected Dahmer-style. The only other essential ingre dients are carrots, celery, onion, salt and pepper. A head of garlic, a bay leaf, parsley and potatoes are all bonus items, if you can dig them up. Coarsely chop all ingredients, toss them in the pot with 2 quarts of hot water, and bring to a boil. Reduce heat to low and walk away. The longer you cook it, the richer it gets, but if you are using a whole bird, don’t let it go for much more than a half-hour if you plan on salvaging the meat for chicken salad. If using scraps, let it go for up to two hours, topping off the water as necessary. Drain and squish out all the fla vor. Let the liquid cool overnight, scrape off the fat from the surface — this makes a lovely pomade — and store. Vegetable stock follows the same procedure, but you end up with a much improved, richer stock if you roast the veggies to a deep brown first, anywhere from 30 to 60 minutes. Again, the onions, celery and carrots are the t core, with plenty of room for im provisation on the rest. Cook for about an hour. When improvising a soup, keep simplicity in mind. You only need a couple of flavorful in gredients and some sort of filler. The filler can be rice, pasta, pota toes, dumplings, dry wall — what ever. All can be cooked right in the stock, and all require roughly 20 minutes, except for pasta. To avoid a starchy mess, pasta should be cooked separately and then added. 10 gauge cooKing times ior vari ous ingredients, drop them from a height of a couple of feet. If it goes “thud”—carrots, potatoes, turnips — it needs to go in about 10 minutes before the things that go “thwap”— broccoli, cabbage, mushrooms, meat. Dried beans make more of a “dink,” so they require an entire hour. Leftover veggies require very little time but should be rinsed well before being added in order to rinse off any prior seasoning. For each serving, use a cup of stock, no more than a quarter-cup of filler and a quarter-cup of bric a-brac. A little lemon juice, vine gar or soy sauce adds kick. A cou ple of eggs or a little half-and-half adds creaminess. Use fresh herbs if at all possible, and season sim ply. Garnish with parley or green onions, and serve with croutons, crackers or good, rustic bread. Tony Chiotti is a journalism major. He is a freelancer for the Emerald. Chicken-and dumplingsoup 6 cups chicken stock 1 cup chopped carrots 1 cup cooked chicken meat 1/4 stick butter 1/2 cup flour 2 eggs 1/4 cup onion salt and pepper fresh parsley Bring the stock to a boil, then re duce heat to low. Add carrots. Melt or whip butter until smooth. Add eggs, flour, onion, salt and pepper. Add stock until consistency is soft and doughy. When carrots are about soft, add chicken, then drop in balls of dough. Cook until dumplings are done all the way through and serve. Serves four.
