Friendship Family Newsletter

Transcription

1 Page 1 INSIDE THIS ISSUE: LU SPRING TERM ACADEMIC CALENDER ATHLETIC HOME SCHEDULE MUSIC AND THEATRE ART SAVE THE DATES GLOBAL RECIPE SPRING 2018 Friendship Family Newsletter Lunar New Year Photos by Ken Cobb

2 Page 2 LU SPRING TERM ACADEMIC CALENDER March 26 May 3-6 May 28 June 1 June 2-3 June 4-6 June 7 June 10 First day of Spring Term Classes Midterm Reading Period (No classes) Memorial Day (no classes) Last day of Spring Term Classes Reading Period Final Examinations Residence Halls close for Underclassmen Commencement LU SPRING ATHLETIC HOME SCHEDULE Men s Baseball April. 14 Vs. Ripon and 4:00pm May. 3 Vs. Marian (Wis.) May. 5 Vs. Beloit and 3:30pm Men s Tennis Women s Softball April. 7 Vs. Beloit and April. 14 Vs. Knox and April. 18 Vs. Chicago and 5:00pm April. 8 Vs. Grinnell 10:00am April. 8 Vs. Cornell College 2:00pm

3 Page 3 LAWRENCE UNIVERSITY MUSIC, VISUAL ARTS, AND THEATRE EVENTS Friday, March 30th Monday, April 9th Harper Hall Saturday, April 21st Friday, May 11th Colin Currie, percussion: hailed as the world s finest and most daring percussionist (Spectator), Colin Currie is a solo and chamber artist at the peak of his powers. Championing new music at the highest level, Currie is the soloist of choice for many of today s foremost composers, and he performs regularly with the world s leading orchestras and conductors. A dynamic and adventurous soloist, Currie s unrivalled commitment to commissioning and creating new music was recognized in 2015 by the Royal Philharmonic Society, which awarded him the Instrumentalist Award. Brasil Guitar Duo: Brasil Guitar Duo, a 2006 winner of the Concert Artists Guild International Competition, and hailed by Classical Guitar magazine for its "maturity of musicianship and technical virtuosity," is equally at home on a classical or a world-music series. Its innovative programming features a seamless blend of traditional and Brazilian works, resulting in a full global touring schedule and a growing catalogue of critically acclaimed recordings. Joshua Roman, cello, with JACK Quartet: Joshua Roman has earned an international reputation for his wide-ranging repertoire, a commitment to communicating the essence of music in visionary ways, artistic leadership and versatility. As well as being a celebrated performer, he is recognized as an accomplished composer, curator and programmer. The recipient of Lincoln Center s Martin E. Segal Award, New Music USA s Trailblazer Award and the CMA/ ASCAP Award for Adventurous Programming, JACK Quartet has performed to critical acclaim at Carnegie Hall, Wigmore Hall, the Lucerne Festival, La Biennale di Venezia, Suntory Hall, and etc. Vijay Iyer Sextet: Grammy-nominated composer-pianist Vijay Iyer was described by Pitchfork as one of the most interesting and vital young pianists in jazz today, by Los Angeles Weekly as a boundless and deeply important young star and by Minnesota Public Radio as an American treasure. He has been voted DownBeat magazine s Artist of the Year three times in 2016, 2015 and 2012.

4 Page 4 Cabaret 2018 Announcement This year, don t miss out the great opportunity to find your Friendship Family students on the stage of the Cabaret, a flagship event of International! The theme of the 42nd annual Cabaret is A Realm of Unity United in Our Difference. Please join us to celebrate the artistic excellence and cultural diversity existing in the community. Save the Dates! 2018 End of Year Party: Sunday, June 3rd Waseda and Exchange Students Farewell at in the cinema and End Of Year Celebration with all students at 2:00pm in Esch Hurvis Room, Warch Campus Center.

5 Page 5 Ingredients Global Recipe Cauliflower Tikka Masala 1 medium cauliflower, washed and cut into medium-small florets 1.5 cup white onion, diced (about 1 medium white onion) 6 cloves garlic, minced 1/2 inch ginger, outer skin removed, finely grated 1/2 green jalapeno, diced (more or less as needed for spice) 1/2 teasp mustard seeds 1 tbsp cooking oil freshly chopped cilantro for garnish 2 tbsp cashew cream, optional (see notes) For the Sauce: 3 medium vine-ripe tomatoes, halved 1 medium red bell pepper, stem and seeds removed 1/2 cup fresh cilantro, loosely packed 3/4 cup full-fat coconut milk Spices: 3/4 teasp garam masala 1/2 teasp ground corriander 1/4 teasp ground turmeric 1/2 teasp ground cinnamon 1/2 teasp salt add more if needed to taste chili powder, as needed for spice (optional) For the Cashew Cream (optional,) 1/2 cup raw unsalted cashews, soaked for 2-3 hours 1/4 cup water (Source: To Prepare the Sauce: in a large non-stick saute pan, heat 1 tbsp cooking oil on medium heat. Add in the mustard seeds and allow them to fry for ~30 seconds. You should start to see them sizzle and start popping. Immediately add in the finely grated ginger, minced garlic, green jalapenos (if using), and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Mix frequently to avoid burning. While the mixture is cooking, add all the Sauce ingredients above into a blender (I used a powerful blender such as a vitamix, but any blender should work). Once the onions start to become translucent, turn off the heat, and add all the contents of the saute pan (onion/garlic/ ginger) into the blender containing the Sauce ingredients. Blend on high until completely pureed into a smooth sauce. Pour the sauce from the blender back into the saute pan, add all the Spices listed above, and mix to combine. Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for minutes on medium-low heat. If possible, immediately rinse the blender out so you can use it again to make the cashew cream. To Make the Dish: add all the cauliflower florets into the sauce, toss, and cook, COVERED, for about 10 minutes on low heat or until the cauliflower florets are cooked and tender yet able to keep shape. Remove the cover and cook again on medium heat, stirring occasionally, for up to about minutes OR until the sauce reduces a decent amount and thickens in consistency. While you are waiting, prepare the cashew cream if using. Season with additional salt if needed, turn off the heat, drizzle on 2 tbsp of cashew cream (if using), and garnish with some fresh chopped cilantro. Enjoy hot with some rice, Naan, or favorite tortilla.