Hail to the band
Since my column must be sent to the newspaper before the inauguration, I can only write about the excitement we and our readers are feeling about watching the news on that big day, Jan. 20.
But we are excited when reading about local young people who will take part in the Inaugural Parade. The Jan. 14 Portland Press Herald had a front page article, with pictures of both a color guard, carrying a flag, and a trumpeter who is practicing on her instrument, wearing gloves to keep her fingers warm! They are members of the Sanford High School band, which has been having several rehearsals outdoors, and in very cold weather. There is also a picture of their band director, Matt Doiron, who calls this performance “the pinnacle of my career.”
The band will play only two songs “The Battle Hymn of the Republic” and the “Maine State Song.” They will have a milelong route to the White House.
They will leave their Maryland hotel early enough to be at the Pentagon for a security check that begins at 3 a.m. They will then travel by bus through a secure route to the Ellipse in front of the White House, where bands and other parade groups will be waiting. When the time comes, they’ll march down Madison Drive along the National Mall, then head north on 4th Street, where they’ll meet Pennsylvania Avenue as the real parade begins around 2 p.m.
I hope they all stay well. It sounds like a strenuous day!
I also read, in the Jan. 13 New York Times, of the South Cobb High School band in Austell, Ga., with a picture of the band marching. They had help from many donors; their total received was $130,000. The band, with 95 members, was picked out of more than 1,300 applicants.
Among the gifts: Someone tossed an envelope containing 500 dollar bills on the doorstep of the high school before scurrying away. Then a woman on her deathbed directed family and friends to send money to the band in lieu of flowers. Still another woman donated half of her wedding fund.
Wonderful gifts! We appreciate how hard these band members have to practice and prepare for the privilege of attending this exciting affair – the Inauguration.
Check out this art
The current art exhibit at the UNE-Westbrook College Art Gallery is well worth seeing. Titled “The Freedom Place Collection,” it includes 52 paintings by five contemporary African-American artists: Romare Bearden, Benny Andrews, Alma Woodsey Thomas, Richard Yarde and Robert Freeman. The exhibit began Jan. 16 and will run through March 28. Admission is free. The days and hours are 1 to 4 p.m. Wednesday, Friday, Saturday and Sunday, and 1 to 7 p.m. Thursday.
The paintings vary widely. Most are figurative. Bearden’s mixes of painting and collage show exotic locales. Others use watercolor, in places almost like block printing. One series shows jazz musicians, names we maybe should have known. Alma Woodsey Thomas’ works are abstract, and brightly colored.
One small framed picture of a man’s face and hat fascinated me. It was by Benny Andrews. The man wore a porkpie hat with a slim red ribbon across the top. Robert Freeman’s large picture of dancers greeted visitors as they enter the gallery, taking up the whole wall. The ladies are in long black gowns, and the men all wear tuxedos. That painting, one of several equally striking works by Freeman, was “Men and Women,” larger than life groups of well-dressed, partying young black men and women.
On the page where visitors were asked to sign their names, many included their brief impressions of the exhibit, using such adjectives as “fantastic,” “stupendous,” “amazing” and “excellent.” I plan to view the exhibit again, before the March 28 final day.
Fruit ‘n’ nuts
This recipe is from “The National Grange Cookbook,” 1986. It was submitted by Doris Kent of the Washington Grange in Oklahoma.
BANANA NUT BARS
2/3 cup margarine or butter, softened
11?2 cups sugar
2 eggs, separated
1 cup mashed banana
11?2 cups flour
1 tsp. soda
A?1?4 tsp. salt
A?1?4 cup sour cream
1?2 tsp. vanilla extract
1?2 cup chopped nuts
Cream margarine and sugar in mixer bowl until light and fluffy. Blend in egg yolks and banana. Add sifted dry ingredients alternately with sour cream, mixing well after each addition. Fold in vanilla, stiffly beaten egg whites and nuts. Pour into greased and floured 10-by-15-inch baking pan. Bake 40 minutes at 350 degrees. Cool. Dust with confectioners’ sugar if desired. Yields 3 dozen bars.
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