City Called Las Cruces

Exhausted, yes.  But also energized by the taste of red chile enchiladas, sight of fuschia Crepe Myrtle, cacophonous sound of the practice hall, arid feel of desert sunshine, and the unmistakeable smell of the choir room.  And strangely nostalgic for all that heartache associated with my struggle to finish a music degree.

After years of cutting my jazz teeth on Chicago stages, I was invited back to New Mexico State University for the Jack Ward Invitational Choral Festival last weekend.  I remember my junior year of high school, my Concert Chorale was invited way back in 19--- er, in the 90's, and the excitement of sharing the stage with real college music students.  At that time of my life, I didn't plan on going on to study music.  I guess I eventually came around. 

Every year during music school, we did this festival.  Invitees were NMSU Choir alumni with successful careers in opera or education.  Although I tried my hand at both, I rested assured that I would never be invited back for either discipline.  The genesis of this invitation was actually a newspaper article about my knitting.  My university choir director, Dr. Alt read between the lines, and recognized that in addition to knitting up a storm and becoming a marketing maven in Chicago, I was also still performing.  We chatted on email and she invited me to do the concert.  We focused on gospel selections, including my favorite song to sing, Josephine Poelinlitz's arrangement of City Called Heaven.  Both the Deming High School Choir and NMSU Choirs were outstanding in their performances, and all came together for the gospel tunes.  There are no words to describe what it is like to sing that song with a strong choir of 100 behind you.  Religious or not, you're gonna feel the spirit.  As an encore, my university voice instructor Chris Sanders, and my dear friend Della Bustamante joined me onstage for our rendition of Bridge Over Troubled Water/This Little Light of Mine.  To be found on the stage with those two ladies, the greatest talents I know--I'm starstruck and the luckiest girl in the world to collaborate with them. 

I was truly honored to be invited back to my alma mater, give some lessons, and hopefully impart some knowledge to high school and college music students.  Thank you Dr. Alt and NMSU Choirs for having me.  True to my rebellious fashion, I will not include recordings, or even pictures of  the show, but a recipe from my reception.  Enjoy!

Carrot Ginger Soup

Soup:
4 lbs carrots, diced

1 large sweet onion, diced

4-6 cups vegan bouillion ("Better Than Bouillion" is best)
1/3 c. grated ginger
3 Tbsp Olive Oil
Salt and pepper to taste


Yogurt:
1 c. plain Greek yogurt
1 Tbsp. honey
5 sprigs of thyme, chopped
Optional sunflower or pumpkin seeds to garnish

(The yogurt is best when made 24 hours before serving) Add thyme and honey to yogurt, mix thoroughly, and refrigerate overnight.

Sweat onion in a large stockpot with olive oil, until translucent. Add carrots, ginger, and bouillion. Bring to a boil, reduce heat and simmer for 40 minutes, or until carrots are soft. Puree soup with an immersion blender. Return to stockpot and warm over low heat.

Serve soup with a schmear of yogurt and a sprinkle of seeds, and impress the heck out of your guests!