A compliment

I was pleased to receive a note from Ellie Saunders, well-known Westbrook lady, telling me about a letter she had read in her spring 2008 copy of Nature Conservancy magazine. I think that many Westbrook residents will be interested in the letter. It was titled “Paper Talk” and was written by Joni Bell of Dahlonega, Ga. It said, “I just received my winter 2007 magazine, and I want to tell you that I love the new paper you are using. It makes all the difference in the world in the quality of the magazine.”

The reply was, “We’re glad you like it. The paper is Sappi’s Somerset Matte, which is certified by the Forest Stewardship Council. We strive to make sustainable choices in paper and printing, considering everything from the source of the paper to the carbon footprint of transporting it from mill to printing plant.”

Sappi Fine Paper, of course, bought the former S. D. Warren Paper Co. in Westbrook. Many of our friends and neighbors who are now retired worked for Warren. It is nice to hear of the compliment for the present owners and their workforce.

An icon

On Saturday, we had to give up the Walker Library Open House after the recent renovations, now completed, and also an evening concert, both canceled because of the heavy weekend storm. But our television was still working and it was a pleasure to be able to watch good old Lawrence Welk’s show in its entirety.

The stars are all well-dressed, young and good-looking, and ably led by Lawrence Welk himself. The shows, in re-runs since Welk’s death long ago, are still a treat to watch.

The first act last week featured a young couple dancing, she in a glittering sleeveless dress and he in a stylish white outfit, and could they dance! Very fast, and constantly moving. Next, a couple took turns singing verses from the song “Green Eyes;” a trombonist from the orchestra played a solo, and a soloist sang “You’re Nobody ’til Somebody Loves You” and “There, I’ve Said It Again.’ A spectacular jitterbugging couple danced. Welk himself was very active, leading the big orchestra, and often gesturing as he surveyed the audience. An accordionist accompanied a female singer; a saxophonist played “Mood Indigo”; an excellent tap dancer performed to a Duke Ellington tune; a banjoist played as “To Each His Own” was sung to him; a tenor sang beautifully to “How I Wish You’d Come Back To Me.”

It was a wonderful program. We old-timers listening really appreciated hearing those old, familiar songs, performed by such a talented group.

There’s still a Lawrence Welk tribute show, among the many in Branson, Mo., and a friend of ours, Portland native Dan Hall, a talented bass player, worked in its orchestra for several years recently.

A dis

I was quite shocked as I read the Feb. 18 review in the Boston Globe of a Handel and Haydn Society’s Mozart program in Boston’s Symphony Hall. Mozart is a great favorite of mine. The correspondent began: “We might do well to retire Wolfgang Amadeus Mozart for a while, or at least his most pleasing and comfortable pieces, which are packaged and repackaged on CDs, used in film scores and music boxes, and scrawled on chocolate boxes.”

“Then there were, three late Mozart masterpieces in a row, all of them familiar, two of them among his top 10 greatest hits.”

Well. I say, what did he expect to hear at a Mozart program. He later wrote that at least he didn’t have to hear the “Jupiter No. 41” (thank goodness, he wrote).

He did compliment the guest conductor, John Nelson, an American who heads the Ensemble Orchestra of Paris, and was back with the H&H after a 12-year hiatus.

Also he said that the “Requiem” was beautifully sung by the society’s fine chorus. The soloists were all excellent, the correspondent said.

I wonder if that correspondent’s editor dislikes Mozart, too. I wonder, because I am surprised that that strong dislike, (or is disdain a better word) of such a famous composer should be a part of a column reporting on a Symphony Hall concert.

A classic

Today’s recipe is from a 1975 copy of “All-Maine Seafood Cookbook.” Not quite Maine seafood, but, oh well. It was submitted by Mrs. Dolores Reglin, Orrington.

TUNA CASSEROLE

2 cups elbow macaroni

1 (7 ounce) can of tuna

1 green pepper, chopped

1 small can mushrooms

1/2 teaspoon salt

1/8 teaspoon pepper

4 tablespoons butter

4 tablespoons flour

3 cups milk

4 ounces American cheese

Cook macaroni in salted water and drain. In buttered casserole combine macaroni, tuna, green pepper and mushrooms. Add salt and pepper. Prepare a sauce of butter, flour and milk. Add cheese and stir to melt. Pour sauce over the ingredients in casserole and bake in a slow oven (325 degrees) for 40 minutes or until the dish bubbles.