NO MORE BOBBY VEE.

 

 

Robert Thomas Velline (April 30, 1943 – October 24, 2016), known professionally as BOBBY VEE, was an American pop singer who was a teen idol in the early 1960s. According to Billboard magazine, he had thirty-eight Hot 100 chart hits, ten of which reached the Top 20,
His first single, “Suzie Baby,” was written by Vee with a nod to Buddy Holly’s “Peggy Sue” and recorded for the Minneapolis-based Soma Records in 1959; it was a huge hit in Minnesota and drew enough national attention to be purchased by Liberty Records, who signed him later that year. ,

Vee was also a pioneer in the music video genre, appearing in several musical films.

Vee’s 1961 summer release “Take Good Care of My Baby” went to number one on the Billboard U.S. listings and number three in the UK Singles Chart.

Vee’s career began in the midst of tragedy. On February 3, 1959, “The Day the Music Died,” three of the four headline acts in the lineup of the traveling Winter Dance Party; Buddy Holly, Ritchie Valens, and the Big Bopper—were killed, along with the 21-year-old pilot, Roger Peterson, in the crash of a V-tailed 1947 Beechcraft Bonanza airplane. (Dion DiMucci, the second headliner, had opted not to travel on the plane.) It crashed near Clear Lake, Iowa, en route to the next show on the tour itinerary in Moorhead, Minnesota. Velline, then 15 years of age, and a hastily assembled band of Fargo schoolboys calling themselves the Shadows volunteered for, and were given, the unenviable job of filling in for Holly and his band at the Moorhead engagement. Their performance there was a success, setting in motion a chain of events that led to Vee’s career as a popular singer.
In 1963, Vee released a tribute album on Liberty Records called I Remember Buddy Holly. In the liner notes, Vee recalled Holly’s influence on him and the events surrounding Holly’s death.

“Like so many other people, I became a Buddy Holly fan the very first time I heard him sing. I’ve been a fan ever since and I guess I always will be. ”

……… I remember a few years ago when Buddy was scheduled to appear at a dance in my home town of Fargo, North Dakota. It was going to be a big event for the whole town, but even more so for me. I was anxiously looking forward to seeing Buddy in action…….

….The day he was to arrive disaster struck, taking Buddy’s life, along with the lives of two other fine singers, Ritchie Valens and the Big Bopper. The shocking news spread through Fargo very quickly. The local radio station broadcast a plea for local talent to entertain at the scheduled dance. About a week before this, I had just organized a vocal and instrumental group of five guys. Our style was modelled after Buddy’s approach and we had been rehearsing with Buddy’s hits in mind. When we heard the radio plea for talent, we went in and volunteered. We hadn’t even named the group up to that time, so we gave ourselves a name on the spot, calling ourselves The Shadows. We appeared at the dance and were grateful to be enthusiastically accepted. Soon afterwards, I made my first record. It was called “Suzie Baby” and I was pretty lucky with it; it was a fair-sized hit.
For some time now, I have wanted to make an album in tribute to Buddy, but I wasn’t sure it was the proper thing to do. However, during the past year, I have received many requests to do such an album. These requests came not only from my fans and from DJs, but also from Buddy’s loyal following—still a large group of devoted fans. It…gave me the confidence to do the album. From “Suzie Baby” to this present album, I have made many records, but I have never forgotten Buddy Holly and his influence on my singing style and my career.” ( Bobby Vee )

NEVER SAY BASTA TO PASTA

P A S T A

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating back to 1154 It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.

Most dried pasta is commercially produced via an extrusion process. Traditionally fresh pasta was produced by hand, sometimes with the aid of simple machines,  but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are broadly available in supermarkets.

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented.  In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

As a category in Italian cuisine both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.

So, now you know……NEVER SAY BASTA ( enough ) TO PASTA  !!

Note :  IT IS NOT IMPERATIVE TO SPEAK  ITALIAN, BUT IT WOULD HELP, IF YOU LIKE THE FOOD.