Arsenic & Old lAce - Center Stage
Arsenic & Old lAce - Center Stage
Arsenic & Old lAce - Center Stage
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
“One of the longest journeys in the world is<br />
the journey from Brooklyn to Manhattan—<br />
or at least from certain neighborhoods in<br />
Brooklyn to certain parts of Manhattan.<br />
”<br />
—Norman Podhoretz, Making It<br />
Tribute<br />
“I sing of Brooklyn, the fruited plain,<br />
cradle of genius and stand-up<br />
comedy, awash in history, relics<br />
of Indian mounds, Dutch farms,<br />
Revolutionary War battles, breweries<br />
and baseball…Brooklyn likes a<br />
beautiful loser. Perhaps the defining<br />
loss was municipal identity: in<br />
1898, when corpulent Brooklyn was<br />
the third-largest metropolis in the<br />
country, it amalgamated with spindly<br />
Manhattan…to form our modern New<br />
York City…. Having relinquished its<br />
municipal birthright, [Brooklyn] haunts<br />
the island like a doppelganger, or a<br />
conscience. Manhattan is the tower,<br />
Brooklyn the garden. Manhattan is<br />
Faustian will, Brooklyn is domestic<br />
life. Manhattan preens, disseminates<br />
opinions; Brooklyn is Uncle Vanya<br />
schlepping in the background to<br />
support his peacock relative.”<br />
—Phillip Lopate,<br />
Brooklyn: A State of Mind<br />
Aunt Martha’s Elderberry Wine<br />
Collect four pounds of elderberries into a large basin. Resist<br />
temptation: the berries, while raw, are mildly poisonous. Add<br />
eight ounces of chopped raisins, the juice of one lemon<br />
and one orange, and a teaspoon of yeast nutrient. An egg<br />
white, beaten to a meringue and broken into bits, will do just<br />
as nicely. Stir in a gallon of boiling water. After the mixture<br />
cools, squeeze the fruit by hand to extract the juice. Let<br />
the liquid infuse for one day, and then add two and a half<br />
pounds of sugar and a claret yeast sachet. Cover the basin,<br />
and leave it alone for three days. Strain the liquid into two<br />
large glass jugs, and top up each with another quarterpound<br />
of sugar. Let them ferment in a warm, dark place.<br />
When the bubbling has subsided, strain the dead yeast out<br />
into a clean jug, and repeat in six weeks. The wine will be<br />
ready to bottle when it appears clear. Shine a light through<br />
the jugs to check. Let the wine mature in bottles for at<br />
least six months before serving.<br />
Season to taste.<br />
Next <strong>Stage</strong>: <strong>Arsenic</strong> & <strong>Old</strong> Lace |
Change language