I ran across an article online today about the Vienna Vegetable Orchestra. These folks play music on instruments made from fresh veggies. Of course, since fresh vegetables are pretty perishable, new instruments have to be constructed each time the orchestra plays. Kind of reminds me of something my brother-in-law, The Carnivorous Preacher, would do if he were a vegetarian. The Carnivorous Preacher is famous not only for being able to make music with just about anything, but also for his penchant for creating things—most notably things made from the inedible parts of deer. I’m sure that if there were a local group that got together and made music with hooves, hides and antlers, he’d be all over it.
Back to the Vegetable Orchestra. At their website, http://www.gemueseorchester.org/, you can hear samples from their cds—yeah, they actually record this stuff. Mini Me and I listened to a couple of clips. One sounded like knapsacks full of angry monkeys, tied to 15 cranky toddlers, being chased through a pudding swamp by an elephant with PMS. But, hey, if you’re into that sort of thing, and you’re planning to be in Vienna in May, there’s a concert scheduled for the 10th. Go for it.
Or perhaps you’d prefer to just make some soup, instead.
Tortellini Vegetable Soup
1 large onion, chopped
2 celery ribs, chopped
1-1/2 tablespoons vegetable oil
2 cans (14-1/2 ounces each) beef broth
1 cup each frozen corn, sliced carrots and cut green beans
1 cup diced uncooked potatoes
1/2 Tbs Italian Seasoning
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen cheese tortellini
Salt & Pepper to taste
In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, and seasoning; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through. Makes 10 servings.