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12 March 24, 2012 - ObserverXtra

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THE OBSERVER | SATURDAY, MARCH <strong>24</strong>, 20<strong>12</strong><br />

MEXICO: Making a difference in a family’s life<br />

LIVING HERE | 31<br />

PHAIR: Latest album, which gets its official launch next month, features bevy of celebrated players<br />

FROM | 20<br />

to fight and struggle with,”<br />

he explained.<br />

Other originals include<br />

“Country Music Makes<br />

More Sense,” “Cold Nights<br />

In Nashville” and “When<br />

Roy Acuff Was The King.”<br />

The other tunes on the<br />

17-track disc are ones he<br />

loves singing – “I have to<br />

like a song before I’ll record<br />

it.”<br />

That’s always been his<br />

way, even when he started<br />

out decades ago with Jewel<br />

Records in Cincinnati and,<br />

later, on Jimmie Skinner’s<br />

Nashville label. It was common<br />

to do covers and to<br />

record other writers’ music,<br />

FROM | 28<br />

Mexico through friend<br />

connections and that<br />

has grown so much that<br />

we were down there<br />

with four other United<br />

churches from across<br />

Canada,” said McCracken.<br />

“It is amazing to meet<br />

so many people trying to<br />

help others.”<br />

After four days of<br />

working in some very<br />

hot temperatures and<br />

some very long hours the<br />

group headed to a near<br />

by orphanage to meet<br />

with the children and<br />

play games.<br />

“That was a great treat<br />

for them and us,” said<br />

CHEF’S TABLE: Getting it just right<br />

FROM | 28<br />

served with simple, creamy<br />

mashed potatoes. These can<br />

be mashed, covered and set<br />

aside for a good two hours<br />

before serving – simply<br />

reheat on low heat. Green<br />

beans, too, can be done<br />

ahead of time with just a<br />

little finishing at the end.<br />

Blanch the beans first, by<br />

dropping them into boiling,<br />

salted water and then immersing<br />

them in ice water<br />

after a couple of minutes.<br />

They will just need a last<br />

minute toss in a hot pan<br />

with some butter.<br />

Cut pork loin so that you<br />

get 2 or 4 pieces in the shape<br />

similar to a pork tenderloin.<br />

So if it is one large piece, cut<br />

it in half lengthwise, and<br />

then cut each half lengthwise<br />

so that when you carve<br />

it each person gets a nice<br />

‘square’ of pork;<br />

but Phair had to connect<br />

with the song before he’d<br />

record it.<br />

This time out, there’s the<br />

likes of “Everybody’s Going<br />

On The Road,” which he<br />

originally heard on a Hoyt<br />

Axton record, and “Old Five<br />

And Dimers” by Billy Shaver<br />

– “it’s my style of song.<br />

“I wanted to find songs<br />

that Jimmy Phair would<br />

sing.”<br />

Prompted by Tremblay,<br />

Phair began recording<br />

Something Old, Something<br />

New in January 2011, taking<br />

a year to complete the project<br />

while making weekly<br />

trips to the Kitchener recording<br />

studio. Along with<br />

Mustard and<br />

Bread Crumb<br />

Crusted Pork<br />

Loin Roast<br />

Serves 8<br />

Ingredients<br />

4-lb boneless pork loin<br />

roast<br />

2 tbsp Dijon mustard<br />

2 tbsp whole grain mustard<br />

2 cups soft breadcrumbs<br />

(use a blender or food processor<br />

to pulse stale bread<br />

to crumbs)<br />

A handful of chopped fresh<br />

herbs such as rosemary,<br />

thyme and parsley<br />

1 shallot, finely chopped<br />

1/4-cup melted butter<br />

Salt and pepper, to taste<br />

Phair on vocals and flat top<br />

guitar and Tremblay on<br />

dobro, the album features<br />

names familiar to local<br />

country fans: Paul Weber<br />

on bass, Grant Haywood<br />

on drums, Dan Howlett on<br />

fiddle and Doug Dietrich on<br />

steel guitar.<br />

“I owe so much gratitude<br />

to not only the great musicians<br />

I recorded with, but<br />

to Bob Tremblay for putting<br />

the album all together.<br />

He put his heart and soul<br />

into it,” said Phair, noting<br />

much of the time was spent<br />

getting the vocal parts just<br />

right.<br />

“As a vocalist, I’m very<br />

critical of myself.”<br />

The youth group bonded with the community in Ensenada, Mexico by building a single-storey house and visiting an orphanage over <strong>March</strong><br />

Break. {SUBMITTED]<br />

Season pork with salt and<br />

pepper, rub with a little oil<br />

and roast at 375°F on a rack<br />

until it reaches an internal<br />

Faubert. “We played with<br />

them for hours all kinds<br />

of games. They are really<br />

good a soccer and beat<br />

us every time we played<br />

plus they loved piggybacks.<br />

A lot of these kids<br />

don’t get that chance to<br />

play with others and it<br />

was great being able to<br />

just be there with them.”<br />

temperature of 140°F. Let<br />

rest, covered, at least 20<br />

minutes before carving;<br />

Carve 8 medallion-sized<br />

pieces. Pork should be a<br />

little pink;<br />

Mix together crumbs,<br />

herbs, shallot, butter and<br />

salt and pepper;<br />

Place pork pieces, cut<br />

side up on a baking tray;<br />

mix together mustards and<br />

slather each piece with a<br />

bit of mustard; press crumb<br />

mixture on top;<br />

For the final roasting,<br />

place in a 375°F oven for<br />

about 20 minutes, or until<br />

crust is golden brown. Serve<br />

immediately.<br />

ABOUT THE AUTHORS<br />

Chefs Kirstie Herbstreit and<br />

Jody O’Malley are both Red Seal<br />

certified chefs. Together they run<br />

The Culinary Studio, which offers<br />

classes, demonstrations and<br />

private dinners. To contact the<br />

chefs, visit their website<br />

www.theculinarystudio.ca<br />

With the album done,<br />

he’ll be back on the road<br />

touring again soon. Last<br />

year, there was 110 dates<br />

from spring through fall,<br />

and his calendar is already<br />

starting to fill. That includes<br />

a stop in Maryhill on<br />

Apr. 22 for the CD launch,<br />

with the whole band out to<br />

perform.<br />

Phair, of course, is no<br />

stranger to live shows,<br />

even if he still gets nervous<br />

before each performance.<br />

His first paying gig came at<br />

the age of 14 in Sarnia, for<br />

which he was paid $1.<br />

“I thought to myself<br />

‘I’ve hit the big time,” he<br />

laughed.<br />

Playing around town<br />

eventually landed him a<br />

radio show on CHOK, 15<br />

minutes a week, which was<br />

a key way to get people out<br />

to his live shows. That, in<br />

turn, landed him a TV show<br />

on the CBC station in Windsor,<br />

which ran for five years.<br />

The TV show was instrumental<br />

in Phair’s decadelong<br />

association with the<br />

Wheeling Jamboree, the<br />

most listened to country<br />

music radio variety show<br />

after the Grand Ole Opry.<br />

At 71, he’s got no interest<br />

in slowing down – music is<br />

not something you have to<br />

retire from.<br />

“I love to entertain, and<br />

I’m not going to stop until<br />

people tell me to stop,”<br />

chuckled Phair.<br />

And with the songwriting<br />

bug in full force, he’s<br />

already looking forward to<br />

starting work on another<br />

album; despite not being a<br />

huge fan of the recording<br />

process, the music will out.<br />

The CD release party for<br />

Something Old, Something<br />

New, Something Borrowed,<br />

Something Blue takes place<br />

Apr.22 at the Commercial<br />

Tavern in Maryhill, 1303<br />

Maryhill Rd. Call 519-648-<br />

3644.<br />

The official launch of Jimmy Phair’s new album, Something Old, Something New, Something<br />

Borrowed, Something Blue, takes place Apr. 22 at the Commercial Tavern. [SUBMITTED]

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