12 March 24, 2012 - ObserverXtra
12 March 24, 2012 - ObserverXtra
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]