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New Braunfels Herald Zeitung (Newspaper) - July 27, 2005, New Braunfels, Texas Closing Museum of Art, Music losing a piece on heritage It was a sad day for our local music scene Saturday when I received the official announcement that the New Braunfels Museum of Art and Music was closing its doors at the end of the current Austin Qty Limits exhibit Aug. 8. The museum has struggled with financial burdens since it first opened in the old Hummel Museum building in downtown New Braunfels. After moving to the beautiful new building in Gruene, the staff immediately began featuring fantastic exhibits focusing on all aspects of Texas Music. They also featured hundreds of shows featuring live music, giving many young artists an audience to play for. However, for whatever reason, our community has never supported the museum in the manner it needed to survive. The final exhibit showcasing the Austin City limits TV series was their most ambitious project to date. If you haven't taken the time to visit the museum, please do so before this exhibit and the museum close their doors. Once it’s gone, we will lose yet another establishment that made our city special. Maybe all the area musicians should join together and organize a ‘Save the Museum” concert.■ ■■ Although it is closing, there is still a concert to be held in the museum. The Flatliners will perform at 8 p.m. Thursday in the museum, the band features Vince Bell, Steven Fromholz and Erie Taylor. Each member has many CDs and live performances, including Lyle Lovett’s “Step Inside This House,” a tribute to Texas songwriters. Tickets are $15 , which also allows the person to visit the “Austin City Limits" exhibit.■ ■■ Gruene Hall offers its usual fantastic weekend of live music, starting with Pure Prairie League Friday night. Jon Dee Graham opens this show. Tickets are $20 and music gets started about 8 p.m. Ever wonder where the band got their name? It comes from the 1939 Errol Flynn movie, “Dodge City." A group of women formed a union to help tame the lawless city and named themselves “the Pure Prairie League.” The band got their start in 1969 and after several short breaks, has continued to record and tour ever since. Country singer Vince Gill was even a band member during the 1976-78 era. Texas songbird Susan Gibson has her long awaited CD release party I to 5 p.m. Saturday. Theres no cover charge and fans can pick up a copy of her new CD, “Outer Space,” which contains her latest hit, “I’m The Happiest When I’m Moving.” TWo Tons of Steel plays a rare Saturday night show in addition to their regular Tuesday night gig. Tickets are just $10 for this show. In what has now become a major monthly event, Monte Montgomery plays Adobe Verde Restaurant in Gruene Thursday. It still amazes me that fans can see one of the top guitarists in America right in our back yard, with no cover charge. As a music fan for more than four decades, I’ve been fortunate enough to see dozens of famous guitar players in concert Monte still ranks near the top as the most talented player I’ve ever seen. The things he can do with a 6-string acoustic guitar are simply amazing and must be seen to be believed. While you’re there, pick up a copy of one of Monte’s CD’s and get him to autograph it for you. Music starts about 7:30 pm and theres no cover charge. If you can, come back to Adobe on Saturday and Sunday to catch Austin singer /songwriter Brian lee.DALE MARTIN Dale Martin writes about music. He can be reached at [email protected] SHOW TIMES ARTS AVANT-GARDE SHOW Featuring fibers and gems and a celebration of contemporary artworks. When: IO a.m. to 5 p.m. daily through Friday Where: New Braunfels Art League Gallery, 239 W. San Antonio St. Information: 629-8022 ART EXHIBIT Artists Linda Calvert Jacobson and Kay Reinke will host dual exhibit. When: I to 5 p.m. Thursday through Sunday Where: New Braunfels Art League Gallery Information: 624-1480 ‘OLIVER!’ Musical based on Charles Dickens’ novel “Oliver Twist." Tickets are $15 for general admission, $13 for students and seniors. When: 8 p.m. Thursdays, Fridays and Saturdays, through Saturday Where: Circle Arts Theatre, Landa Park. Information: Call (830) 609-3092 MUSIC 40 VIENNESE VOCAL ENSEMBLE The Wiener Vokalensemble is an adult choir of 40 voices who have performed in more than 14 countries. A dessert reception will follow performance. When: 7:30 p.m. Aug. 7 Where: St. Paul’s Lutheran Church "AUSTIN CITY LIMITS: MAKING MUSIC, MAKING HISTORY” The last of a series showcasing the famed program’s most popular archived performances for viewing. When: Through Aug. 8 Where: New Braunfels Museum of Art and Music Information: 625-5636 LIVE MUSIC SUNDAY Hosted by Al Barlow, featuring live music in an open mic 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 STAGE WEDNESDAY, JULY 27, 2005 Mikefitsko Words of insight and a message to help brighten your Sunday mornings. ■nWWnWHWNMHHMNMHNnNMNmPMHMNWHHHMHSMHMI Section B Herald-Zeitung To have your event publicized, contact Melissa McCaghren at 625-9144, ext. 222, or by e-mail at [email protected] com Pana "I'm looking forward to going back to school because I get to see my friends and meet new people." — Sonny Conder 16, NBHS junior FROM DRAB TO FAB Photo submitted Italian bean and tomato salad. Brown bag meals don t have to be boring By Ann Cousin Correspondent Very few people eat lunch at home any more. Whether kids need lunch packed for a busy school day or someone needs a quick lunch to eat at the desk, packable lunches are a necessity. People shouldn’t settle for the same boring sandwich everyday when they can have a fabulous brown bag lunch. Make it special; think of a packed lunch as a chance to have a picnic each and every day. Eating out at local restaurants and ordering fast food can not only be a bit unhealthy, it can also cost a fortune. People can easily spend $30 to $50 dollars a week eating lunch out every day. Bringing a lunch to work can save money and keep people focused on good nutrition. The key is to make sure to not get stuck in a rut by bringing the same old tiling every day. With proper planning, people can feed themselves and their family a delicious hot soup, some easy to handle sandwiches and some sturdy, crunchy, hearty cookies. Tuck a frozen juice box or two alongside the sandwiches; it will thaw in time for lunch, keeping the sandwich properly cold until it’s time to eat. Make sure to include some hand wipes and napkins in tile lunch box to clean up before and after eating. To make a brown-bag lunch enjoyable, it is important to eat a variety of nutritious foods. Smaller meals eaten more frequently throughout the day help maintain energy levels. Having some small snacks on hand, such as a piece of fruit or a container of yogurt, can help keep hunger pangs at bay. If a person eats more frequently throughout the day, be sure to keep the meals smaller, so as not to increase the number of calories consumed each day. If someone eats at his desk and has a refrigerator at work, they can take along a day’s supply of yogurt, hummus, cut-up vegetables and salsa or yogurt dips, low-fat cheeses, and juices. If the office has a microwave, the person can easily heat leftovers brought from home. Salads are easy to make and offer great nutritional value. People can start with prewashed, cut-up salad greens from the store. Add protein, such as chickpeas or sunflower seeds and whole wheat noodles or brown rice and someone has a nutritional powerhouse. Make meals convenient and fun; try healthy, ready-to-pack items. Individual packs, such as fruit, fruit juice, yogurt, pudding, soup, popcorn and pretzels are easy lunch mates. Prewashed and pre cut vegetables and fruits, and pre-assembled pasta and grain salads will help you pack some surprises into your lunch. Tty the following healthy alternatives: ■ Grains— If someone is tired of sandwich bread, try pocket or pita bread, tortilla wraps, rice cakes or grain salads, such as couscous. ■ Fruits — Keep interest high by choosing exotic fruits on occasion, for example, star fruit, kiwi and papaya. ■ Vegetables— Raw carrot or celery sticks are great, but occasionally you might enjoy more satisfying vegetable soups or main-dish salads. People can mix up a medley of cooked vegetables and stuff them in pocket bread. Some other foods to pack or add to a sandwich include hummus mixed with tuna, celery, tomatoes, carrots and water chestnuts. ■ Dairy — Alternate dairy products such as skim milk, fat-free yogurt, and low-fat cheese. ■ Meat — If someone packs some of the above items into his lunch, it becomes easier to take meat off center stage. Change the selection of lean meats from day to day, and think about meat substitutes, such as low-fat cheeses, beans, nut spreads, hummus and tofu. ■ Beverages — Get rid of the soda pop. Try low-fat soy or rice milk, IOO percent fruit juices, shakes made from ice milk or low-fat frozen yogurt, IOO percent vegetable juices, spring or sparkling waters or herbal teas. ■ Fat-free toppings — A dollop of a flavorful topping can make foods more interesting. Choose fat-free sour cream, mayonnaise, cream cheese, salad dressings, salsa, mustard, ketchup, hummus or tahini. RECIPE FILE ITALIAN BEAN ANDTOMATO SALAD Source: Kraft Foods 2 cans (15 oz. each) white 2 cups cut fresh green beans, drained, rinsed beans (1-in. pieces) 2 cups chopped plum 2Tbsp, chopped fresh basil tomatoes    2Tbsp.Grated Parmesan 1/2 cup Italian Reduced Fat Cheese Dressing Combine beans, tomatoes and dressing; cover. Refrigerate at least 1 hour. Sprinkle with basil and cheese just before serving. Serves 6. PICNIC SALAD Source: Taste of Home 5 medium red potatoes (1- la cheese 3/4 pounds)    Vinaigrette: 1 cup frozen com, thawed 2/3 cup olive oil 1/2 pound fresh green 1 to 1-1/2 teaspoons salt beans, cut into    2 garlic cloves, minced 1 celery rib, thinly sliced 1/2 teaspoon sugar 2-inch pieces    1/4 cup white wine vinegar 1 medium carrot, shredded 1/2 teaspoon garlic powder 1 medium sweet red pep- 2 tablespoons minced fresh per, cut into strips    thyme 3 green onions, thinly sliced 1/2 teaspoon pepper 1-1/2 cups cubed mozzarel- Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans. In a large bowl, combine the red pepper, corn, celery, carrot onions and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetable mixture; toss to coat. Serve at room temperature or chilled. Yield: 12 servings. GREENS AND SPROUTS SALAD Source: Taste of Home 1 package (10 ounces) crumbled fresh baby spinach    French    Dressing 1 can (28 ounces) bean    1/2 cup    vegetable oil sprouts, drained    1-1/2 teaspoons Worces- 1 can (8 ounces) sliced tershire sauce water chestnuts, drained    1/2 cup    sugar 3 cups torn leaf lettuce    1/3 cup    ketchup 2 hard-cooked eggs, 1/8 teaspoon salt chopped    2 tablespoons cider vine- 1/2 cup chow mein noo-    gar dies    1 small onion, cut into 5 bacon strips, cooked and    wedges In a large salad bowl, toss the spinach, lettuce, eggs, bacon, bean sprouts and water chestnuts. Sprinkle with chow mein noodles. In a blender, combine the dressing ingredients; cover and process until blended. Serve with salad. Yield: 8 servings. TURKEY DELIGHT SANDWICH Source: Food Network 2 slices bread of choice    2 iceberg lettuce leaves 5 ounces sliced honey    3 strips cooked turkey smoked turkey    bacon Sandwich spread, to taste    1    slice American cheese 6 thin slices ripe avocado    1    slice Muenster cheese Yellow mustard, to taste    1    ripe tomato, sliced Italian seasonings, to taste    1    dash cayenne pepper 1 slice Swiss cheese    1    dash seasoning salt 1 dash ranch dressing    1    kosher dill pickle Place 2 slices of bread on a cutting board. Spread sandwich spread on one slice of bread and mustard on the other slice. Sprinkle a dash of Italian seasoning on top of the sandwich spread. Lay the lettuce on top of the Italian seasoning. Stack 1 slice of American cheese and tomato on top of the lettuce and sprinkle with seasoning salt. Stack 1/3 of the turkey slices, 3 slices avocado, 1/3 of the turkey slices, and the Swiss cheese. Spread on a dash of ranch dressing, then stack the turkey bacon, 3 slices of avocado, 1/3 of the turkey and Muenster cheese. Sprinkle a dash of cayenne pepper and close the sandwich with the other slice of bread. Wrap the sandwich tightly in foil and cut the sandwich through the foil. Garnish with a kosher dill pickle. CHINESE NOODLE COOKIES (No Bake Cookies) Source: Food Network 12 ounces semisweet    12 ounces butterscotch chocolate chips, melted    chips, melted 1 (16-ounce) can dry roast-    Sprinkles, for decorating ed peanuts    1 (16-ounce) can Chinese 1 cup raisins    noodles Melt chocolate and butterscotch separately in a double boiler over barely simmering water, or in the microwave at 50 percent power. In a medium bowl, combine the melted chocolate and butterscotch, and set aside. In another medium bowl, combine Chinese noodles, Baanuts and raisins. Mix in the melted chocolate mixture, rop the batter by heaping tablespoons onto waxed paper and refrigerate until set, about 20 minutes. Decorate cookies with sprinkles. ;