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.