New Braunfels Herald Zeitung, July 6, 2005, Page 9

New Braunfels Herald Zeitung

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Publication name: New Braunfels Herald Zeitung

Location: New Braunfels, Texas

Pages available: 319,437

Years available: 1952 - 2013

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New Braunfels Herald Zeitung (Newspaper) - July 6, 2005, New Braunfels, Texas HOT ART AFTER HOURS Featuring art appreciation, cool inargaritas and fine food. Artists will also display works along street. When: 5 to 9 p. rn.July 15 Where: New Braunfels Art League Gallery, 239 W. San Antonio. Information: 629-8022 STAGE ‘OLIVERI’ Musical based on Charles Dickens’novel “Oliver Twist.’’ Tickets are $15 for general admission, $13 for students and seniors. Champagne opening will be held July 7, all tickets will be $17 that night. Benefit night will be held July 14 for NB/CL Association of REALTORS. Admission is $15 that night; no passes will be accepted. When: 8 p.m. Thursdays, Fridays and Saturdays, 3 p.m. Sundays July 7 through 30 Where: Circle Arts Theatre, Landa Park. Information: Call (830) 609-3092 SARAH, PLAIN ANDIALL’ Play brings to life the story of a Kansas farmer, a widoiver with avo children, who places an ad in the newspapers seeking a wife. Show tikkets are $14 for adults and $12 for students and senior citizens. A wine and cheese reception follows immediately after opening night performance. Meals also amil-able before performances Whew 8 p.m. Thursdays, Fridays and Saturdays, 3 p.m. Sundays July 7 through 24. Where: The Krause House, 1300 Bulverde Road. Information: 438-2339 MUSIC JI* AUSTIN CITY LIMITS: MAKING MUSIC, MAKING HISTORY The first of a series showcasing the famed program's most popular archived performances for viewing. When: Through Aug. 7 Where: New Braunfels Museum of Art and Music Information: 625-5636 LIVE MUSIC SUNDAY Hosted by Al Barlow, featuring live music in an open tnic format. Bring your instrument of choice and join in the fun. Free and open to the public. When: 3 p.m. Sundays Where: New Braunfels Museum of Art and Music Information: 625-5636 WEDNESDAY, JULY 6, 2005 I VIDA1 WW rn WMWM tm Words of insight and a message to help brighten your Sunday mornings. "One of the best things about living in New Braunfels is that you have the opportunity to spend time in one of the most beautiful parks in Texas" ELEGANT FLAVOR Section! Herald-Zettung To have your event publicized, contact Melissa McCaghren at 625-9144, ext. 222, or by e-mail at [email protected] com — David Schoenvogel Landa Park train operator SHOW TIMES RECIPE FILE Pears a healthy way to add flavor, versatility to diet We’ve been hearing that French women don’t get fat, yet they eat chocolate, drink Champagne and savor cheeses of all kinds, not to mention ice cream and pastries. What’s the secret? Well, part of the secret is eating fruit — a lot of fruit. In fact, as explained in the current best selling book, “Frenchwomen Don’t Get Fat,” by Mierelle Guilano, French women eat far more fruit annually than their American counterparts. They also eat smaller servings, take longer to eat, exercise more and they tend to eat healthier, non-processed food. Like pears. Simple, fresh, seasonal fruit is one of the most popular of French desserts, and pears, in season from summer into winter, are a favorite. “Often French women (and men and children too) eat a single, perfectly ripe pear for dessert because it makes a satisfying end to any meal,” says Georgeanne Brennan, an award-winning food writer, and author of the books “Savoring France,” “The Food and Flavors of Haute Provence” and “ Potages Fresh Garden Cooking in the French Style.” A slightly more elegant, yet still simple version is Bartlett pear halves poached in red or white wine with cinnamon sticks, then served in a bowl with some of the poaching liquid accompanied by a cookie or two. For a special occasion in a French household, a single slice of a Bartlett pear tart, drizzled with chocolate, might conclude the meal. “Since Bartlett pears and chocolate make such an ideal pairing, other special occasion desserts are cups of chocolate mousse, slivers of chocolate cake, and dishes of chocolate ice cream, all topped with slices of fresh Bartlett pears,” says Brennan. Part of die beauty of pears, as French women know, is their versatility. Pears can be just as easily incorporated into salads and main dishes as they can into desserts. “For a main dish salad, you might find Bartlett pears combined in a green salad, along with cheese, walnuts, and smoked duck or chicken breast," says Brennan. “Roast pork serv ed with a side of Bartlett pear chutney, sauteed pears or baked Bartlett pear halves brushed with roasting juices brings this favorite fruit to the center of the plate, contributing not only flavor and appearance but good nutrition. Bartlett pears are also a classic pairing with cheeses such as Camembert and Gorgonzola. Slices of Bartlett pear and cheese, plus a little crusty French bread make a simple lunch or part of a salad plate.” Bartlett’s are the U.S. consumer’s preferred variety, with nearly 90 percent of consumers preferring Bartlett’s over any other pear. Pears are exceedingly nutritious, and Bartlett pears, California’s most popular pear, are an excellent source of dietary fiber with 4 grams per pear, plus potassium, Vitamin C, and selenium, wliich is thought to reduce the risk of prostate cancer, as well as lutein, a plant chemical that helps protect your eyes. Addi tionally a pear has only IOO calories, no cholesterol and is virtually fat free. But best of all, they taste good, and, as French women know, one of the secrets to not getting fat is to eat food that tastes good so that one enjoys every single bite of a small portion. Pears are often purchased before they are fully ripe, but the consumer can finish tile ripening process by putting green, firm Bartlett pears in a bowl kept at room temperature. There, they will slowly ripen and color to perfection. Green Bartlett pears will turn yellow and soften within 4 or 5 days, while those already turning will take only 2 to 3 days. Once the pears have ripened, they can be stored in the refrigerator for almost a week to keep diem fresh. California produces 60 percent of die nation’s Bartlett pears, and 32 percent of all the pear varieties, including red pears, grown in the United States. The red Bartlett, whose flavor varies only slightly from the yellow Bartlett, is a variety that came about by accident Pear trees, like apple trees, produce the occasional varying tree limb diat naturally develops a different fruit than the rest of the trees. Some of these sports’ have produced exceptional fruit, like the Red Bartlett, and thus new varieties have been bom. Although the Bartlett remains a favorite, perhaps because of its high sugar levels, other varieties such as the russet-skinned Bose, the French pale yellow classic Cornice and Red pears, are all delicious and share the nutritional benefits of pears in general. Tile Bose, Cornice and Red pear varieties are also grown in California. Regardless of variety, as French women will tell you, pears are one of the most delectable and versatile of fruits, and they eat them in every way, from appetizers, salads and main dishes to desserts, of course. Just remember a few secrets of French women — eat what you want in small portions, savor each bite, don’t eat in between meals and don’t forget to exercise! Courtesy of ARA Content Courtesy ARA content Bartlett Pear and Gorgonzola Crostini. BARTLETT PEAR AND GORGONZOLA CROSTINI Source: ARA Content Sweet pears compliment the creamy, slightly salty Gorgonzola to make a simple appetizer. 12 slices baguette 4 ounces mild, creamy Gorgonzola at room temperature 2 ripe pears, halved, cored, and peeled Fresh ground pepper Preheat an oven to 400 degrees F. Place the baguette slices on a non-stick or ungreased baking sheet.Toast until lightly golden, about 10 minutes. Remove and set aside. Spread each of the toasts with a thin layer of Gorgonzola. Slice the pears and then top each of the toasts with them and return to the baking sheet. Place the baking sheet under the broiler for 2 or 3 minutes, just long enough to melt the cheese and warm the pears. Garnish with fresh ground pepper. Makes 12 crostini: serves four to six. Nutrition Information: Calories—66.83; Protein— 2.42; Cholesterol —8.44; Sodium-149.10; Carbohydrates—7.64; Fat—3.48; Fiber—1.08; Sugar— 3.84; Saturated Fat —2.09 (Mono—0.12, Poly—0.18); Percentage of fat— 44 percent of calories from fat Reckless Kelly to perform at Gruene Hall What an incredible few weeks of music we've had lately. Last Thursday at Adobe Verde, Monte Montgomery played to a packed house. His pal, Brian Lee sat in on a few tunes. If you haven’t taken the opportunity to catch Monte’s monthly acoustic shows at Adobe Verde, make plans now to do so. His next Adobe show is scheduled for July 28. Speaking of Brian Lee, this Austin singer songwriter puts on an incredible show as well. I caught his show last Saturday night at Adobe Verde and was extremely impressed. I visited with Lee before his first set and he brought me up to date on all his current activities. His first CD is doing well and he’s hard at work on the next one. He’ll be co-producing it with friend Monte Montgomery and it will most likely be released on Monte's Harmonic Records label. Lee will join Monte on a major tour in early September. In addition to writing songs and performing live, Lee is also a talented producer and has many hours of record producing under his belt. Mark your calendars now for his show on Saturday night at Adobe Verde in Gruene.■ ■■ Gruene Hall continues its fantastic summer of great music. Reckless Kelly starts the weekend off with a show Friday night. Remember, if you haven’t picked up a copy of their latest CD, Wicked Twisted Road, do so immediately. This group gets better with each new release and is one of my favorite live bands. Mickey and the Motorcars are set to open for Kelly, admission is just $12 and gets started at 8 p.m. Johnny Dee & the Rocket 88’s get the Hall rocking on Saturday night. If you’re a fan of the golden oldies, this is the place to be on a Saturday night. Sunday brings the return of Bret Graham following the Gospel Brunch. How many fans were at Graham’s show last Thursday night? Wasn’t that amazing? Did you know he played the entire four hours without taking a break? How many performers can do that in this Texas heat? As I predicted, Bret introduced some new songs from his upcoming album, and as always, they were instant classics.■ ■■ I had a chance to talk to Pat Green last Sunday night before his sold-out show at Saengerhalle. Pat and wife Kori are doing great. Their son was home with grandma so the happy couple was relaxed and having a fun night in New Braunfels. We talked about many things, mainly how his career just continues to grow with each year. I reminded him of the time we sat on the steps of Weid Hall in Shiner at one of his first Friday night headlining shows. “Those were crazy days," recalled Pat. “I remember wondering if anyone would show up that night.” Show up they did, he played to a packed house, and has ever since. Green has been opening some shows for Kenny Chesney lately and when I asked about that experience, he replied, "Man, its been a lot of fun. Kenny treats us great and we’ve played to some big audiences." ills future plans include more touring and a live DVD. “We’re going through some changes in our management and working on lots of other things, but the live DVD will happen, hopeftiUv soon.” You can bet when it’s released it will set the standards for all the other live DVD’s, because Hat puts IOO percent into everything he does. When I stepped off his tour bus, I reminded him that his Saengerhalle show was sold out “That ’s really cool man,” said Green, “very cool" Dale Martin unites about music. He ain be reached at [email protected] usic. com.DALE MARTIN ;

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