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Music soothes the soul they say – but it also excites, infuriates, stimulates, or sedates, depending on the tempo. Music is cross-cultural – independent of nationality. One can appreciate the rhythmic view of a composer’s effort completely, without words. Lyrics add to the enjoyment, but the notes must stand on their own.

Looking back to our two enjoyable weeks spent in Yugoslavia many years ago causes me great distress. Then the country appeared so united and filled with potential. The hard and difficult years of World War II and the structured restricted years under Marshal Tito were past. The Olympics held at Sarajevo had highlighted the beauties and delights of this wonderful country, and the future looked bright indeed. Then came the nasty conflict between the Croatians and the Serbians, and all the delight seemed to fade. I hear it is recovering slowly, but I have not seen it first-hand. My memory takes me back to the peaceful times.

Another couple had joined us in Dubrovnik. This ancient city on the Adriatic Sea with a harbor thousands of years old had put us in a mood to experience this vastly diversified country. We had visited other areas of Croatia and were now camped in the InterContinental Hotel near downtown Zagreb. Zagreb was then a prominent city in this united nation and was composed of a number of fascinating sights. We walked a great deal, enjoyed the culinary delights of the marketplace, took the funicular to the upper part of town, and wandered through St. Stephen’s Church.

As we were on our way back to the hotel we spied the ornate and stately Zagreb Opera House set on a slight rise overlooking the lower portion of the city. It was a magnet we could not resist. We walked around the building admiring the architecture and the decorative yellow façade and soon found the front door.

Apparently there was a performance that evening and the ticket office was open, so we tried. “All sold out,” we were informed. “People from all over Europe come to visit our wonderful productions,” he told us with great pride. As we talked to the ticket seller my companion began folding and refolding a significantly-sized American bill. We explained to the agent that we were in town for just a night or two and perhaps he knew a way to get us seats at the opera. The agent’s eyes became transfixed on the greenback, and, as though hypnotized by it, his memory improved. He remembered a box with four seats and thought perhaps the owners were away, and it might just become available. The negotiations continued. Not any box, but a prime set of seats for the four of us in a choice location. The dialog ended with the agreement that we were to arrive at the ticket counter that evening ten to fifteen minutes prior to the eight o’clock p.m. start and search for him – only him. He would have the desired seats available in exchange for that well-folded American currency. We did just that.

The ushers, upon seeing the tickets, led us to the mezzanine, parted a set of plush, red velvet curtains, and showed us our seats in the elegant, if somewhat worn, mezzanine box. It was in the exact center of the main portion of the Opera House. Several hundred seats on the main floor lay below us, and the exceptionally steep balcony formed the roof of our box. Both to the left and right sides of our central box appeared similar enclosures. Placed in each of these boxes were four comfortable armchairs with a cocktail table properly positioned to receive refreshments. The furniture was elegant and delightful in an old-world way – slightly frayed but certainly hinting at past opulence. The house lights dimmed and in all its majestic glory, the performance began. We were swept up in the overture and the romance of this historic environment. The music itself was very familiar to us all, but the only recognizable words were “cigarillo” and “toreador.” Yes, it was Carmen in all her sultry finest with music by Bizet and the words, of course – the words were in Serbo-Croatian.

I have listened to Carmen many times since, both at home in my living room and at well-staged performances. But each time my thoughts and sadness go back to that wonderful night, and I smile to myself wondering how many people in this world have enjoyed the tale of this gypsy seductress and her soldier hero – in Serbo-Croatian.

Harry Hubinger is a retired engineer who operated his own company for twenty years. He first began traveling outside the United States on business, but these visits escalated upon his retirement. He has now traveled to 115 countries and continues to add several new ones each year. In 1998 he began writing his humorous and insightful articles for a supplement to a local newspaper. These stories, based on experiences most travelers could identify with, soon earned him a wide local following. In 2005 he published his first book, Stamps in My Passport—a collection of travel vignettes. Harry has lived in Danville for almost forty years and has volunteered with the Danville Police Department for the past seven. His wife, Barbara, is the detail chronicler of their trips. Her journals provide the background for Harry’s broader view. You can get his book at: www.travelbookspub.com.

Growing up in the 1960’s and 1970’s I was surrounded by “muscle” cars, with the desire to own or at least drive one. I was fortunate enough to talk my Dad into buying me one for $500 and teaching me how to drive and repair my 1966 hot rod. In later years, my Uncle Tony took me to car shows and hot rod events, introducing me to the one car that always stood out from the crowd; the Dodge Challenger, with its long nose and raised hips. Well, the beast is back and looking sharper than ever!

As of late, the domestics have been drawing on their heritage and brought back some wonderful memories in the form of modern designs and technologies. Dodge took its turn with the launch of the Challenger in 2008. Based off the foundation of its brother, the Dodge Charger, this reincarnated 1970’s performance machine is unmistakably recognizable as a Challenger with all of its design glory, and under-the-hood performance.

The 2010 Dodge Challenger is pretty much a carryover from the 2009 model year with the following exceptions: Uconnect ™ Multimedia packaged with Sound Group I and II (on the SE and RT trims). Steering wheel-mounted audio controls are packaged with Uconnect Multimedia and Uconnect Navigation. Electronic Stability Control (ESC) is now standard on the SE trim, and automatic headlamps and LED cup holders are standard and door handle lights are standard on the R/T.

Into the second year of its new life, the 2010 Dodge Challenger is available in three trim levels: SE, RT, and SRT8. The SE is a great choice if you want the hot looks of the Challenger, but with a more economical 3.5-liter HO 250 horsepower V6 that delivers 17 mpg in the City and 25 MPG on the highway. If you need a few more horses under the hood, the RT punches out 372 HP from a 5.7-liter V8 HEMI. True perfection of power is available from the SRT8 that cranks out 425 wild horses out of a tire burning 6.1-liter V8 HEMI engine.

All three engines come standard with a 5-speed automatic transmission. However, if you want to have a little; change that, a lot more fun, the RT and SRT8 both offer an optional 6-speed manual transmission with overdrive. On the RT it’s a $995 option and on the SRT8 is runs $695. Either way, it is worth the money. My weekly test drive vehicle was the RT with manual transmission and it multiplied the fun factor, ten-fold!

When Dodge’s designers began laying lines on paper, their intention was for the new Challenger to have a retro appearance that would tug on the hearts of those who once fell in love with the car. Dodge’s goal was to breathe new life into their icon by delivering a modern profile and high-tech features. The results are the 2010 Challenger with roughly the same posture of its 1970’s brother, yet with softer and cleaner lines. The Challenger offers the big, brawny stance that we connect to the American muscle car.

The Challenger adopted obvious styling cues from the original Challenger; however, with a larger stance than the original model. The Challenger has big, muscular lines that flow into a sea of curves and angles, delivering a sporty profile. One of the advantages it has over its cross town rivals, the Mustang and Camaro, is its larger size providing greater rear passenger space. One negative I have to add, was the visibility out of the rear window. Being quite limited by wide “C” pillars, it is a challenge to see anything out of the sides when exiting a parking spot or other tight area.

The interior of the 2010 Dodge Challenger is living large and comfortable. There is plenty of room for both the front and rear passengers. The dash carries on some touches of the original Challenger; however, but with a current appearance. I feel they could have done a little more to spark up the dash as it was all black. Perhaps a swab of color or two-tone effect would have generated a little flare. The center instrument cluster consisted of two large and two small chrome-ringed gauges with white faces, along with digital information such as outside temperature, direction, and radio station.

The center dash housed controls for the climate control, radio, Uconnect™ Bluetooth, and MP3 connection. The seats were large and comfortable. The center armrest area provided a large storage compartment and two cup holders with ring lights. The pedals on my RT where accented with chrome as were other parts of the interior.

Handling of the RT was surprisingly responsive for a large vehicle. The Challenger is built off of a modified Chrysler LX platform. The overall ride was smooth and confident as the RT rides on a set of 20” 5-spoke aluminum wheels and P245/45R20 BSW all-season performance tires. The performance-tuned suspension was relatively stiff. A bonus to the vehicle coming with the optional manual transmission was that it also came with a limited-slip differential to aid with traction and keep the car stable and in command of the road.
Room for improvement:

• Wide “C” pillars block your side view

Cool Features:

• Great exhaust growl
• Cool retro-design

The 2010 Dodge Challenger earned a five-star rating for driver/passenger frontal crash and front and rear side crash test. Standard safety features including energy absorbing crush zones, reinforced safety cage, and front, head curtain, rear curtain, and side airbags.

In Summary – The 2010 Dodge Challenger is a blast from the past. All three trim levels offer power and performance. It offers a distinctive look that turns heads at every corner. The Challengers large size delivers the benefits of a large trunk and uncompromised rear seat capacity. This rear-wheel drive coupe provides a wealth of fun and the ability to take a step back in time.

For more information and a complete list of features and specifications go to www.autofastracks.com.

Specifications: 2010 Dodge Challenger RT
Base price: $30,860 as driven: $41,160 (including destination and optional equipment)
Engine: 5.7-Liter V8 HEMI
Horsepower: 372 @ 5200
Torque: 400 foot pounds @ 4400 rpm
Transmission: 6-speed manual transmission with overdrive
Drive: Rear Wheel-Drive
Seating: 5-passenger
Turning circle: 38.9 feet
Cargo space: 16.2 cubic feet
Curb weight: 4,041 pounds
Fuel capacity: 19 gallons
EPA mileage: 24 highway, 15 city
Wheel Base: 116 inches
Warranty: 3 years/36,000 miles
Also consider: Ford Mustang, Chevrolet Camaro

Holiday entertaining kicks into high gear this month, as many of us gather for a traditional Thanksgiving feast. Unlike other holidays that drag us into debt, Thanksgiving celebrates the simple basics in life: nourishment, sharing, and gratitude. Preparing a thoughtful meal shows how much you care….about your friends, your family, and California’s bountiful resources.

I prefer to do as much of my Thanksgiving shopping as possible at the farmers’ market—where the food is fresh, healthy, and locally grown. I also know that my money goes directly to the people who grow the food we eat.

I’ll look for hot little radishes to munch as I cook; freshly-harvested walnuts and almonds to enhance everything from appetizers to desserts; plump raisins, dried apricots, and other dried fruits; just-picked lettuce; pure fruit juices; sugar pumpkins and crisp apples for pies; acorn and other traditional winter squash; artisan breads to serve as is, or to cut into cubes for homemade turkey stuffing; aromatic extra-virgin olive oil, sweet onions, celery, parsley, and garlic to accent that delicious dressing; tender young carrots; broccoli; Brussels sprouts; sweet potatoes; locally-produced honey; russet potatoes and Yukon Golds for mashing; beeswax candles and all other matter of fall flora, fauna, fruits, and veggies to make a spectacular yet affordable still-life centerpiece for my table.

While I’m at the market picking through a big pile of sweet potatoes, inevitably a perfect stranger will timidly ask me the difference between a sweet potato and a yam. Seriously—this happens to me every year. So here’s the answer for one and all.

Real yams are starchy, tropical vegetables—often a foot or two long—rarely seen outside of obscure Latin markets in the U.S. Forget about them; you’ll probably never see one.

What we see labeled as “yams” are actually a red-skinned variety of sweet potato. Sweet potatoes ordinaire have a gold-ish-color skin and flesh, and a drier texture inside, similar to a russet potato. The yam variety of sweet potato (such as the Red Garnet Yam) has dark, reddish-purple skin and bright orange flesh. All varieties of sweet potatoes are interchangeable in recipes, though most prefer the vibrant color and moist, creamy texture of the yam. So there it is. Spread the word.

Like so many modern families, there will be more than a few vegetarians at my table; and they will no doubt shun that perfectly roasted turkey. Rather than drowning my sorrows in a pitcher of pomegranate martinis, I’ll simply offer plenty of interesting seasonal sides and desserts that everyone can enjoy. No tofurkey here.

These are a couple of road-tested recipes that please vegetarians and carnivores alike. The ingredients can also be multiplied to feed a small army, if needed.

And as we give thanks for the bounty before us, let’s remember all the farmers who travel to Danville before sunrise every Saturday, rain or shine, to bring us the freshest and the best.

Mashed Sweet Potatoes with Orange & Ginger

This recipe adapted from chef and cookbook author Rozanne Gold contains no added fat—so you shouldn’t feel guilty if you mix in a couple of tablespoons of butter, a splash of cream, or a drizzle of honey. (Marshmallows are a whole other story.)

• 6 red-skinned medium sweet potatoes/yams (about 3 pounds), scrubbed but not peeled
• 2 California oranges
• 3 to 4 tablespoons grated fresh ginger, to taste
• Salt
• Dash of cayenne pepper

1. Place the sweet potatoes in a large pot with enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until very soft, about 50 minutes.
2. Finely grate about 1 teaspoon of zest from an orange; chop finely. Halve and juice both oranges, straining out any seeds. (You should have about 2/3 cup of juice.)
3. Drain the potatoes in a colander and rinse with cold water; drain again. Peel and cut into large chunks.
4. Combine the sweet potato chunks, orange zest, orange juice, and ginger. Using a hand-held blender, puree until smooth. (Alternatively, let cool slightly and puree in batches in a food processor or blender.) Season to taste with salt and cayenne. Serve at once, or cover and refrigerate for up to 24 hours. Just before serving, reheat gently in a microwave or in a saucepan or double-boiler. Makes about 5 1/2 cups, to serve 6.

Roasted Brussels Sprouts with Walnuts & Pomegranate Seeds
One of Thanksgiving’s most lingering memories is all the intoxicating aromas that emanate from the kitchen. Brussels sprouts smell divine when roasted in the oven—a welcome contrast to boiling them on top of the stove. This brilliant combination of colors, textures, and flavors was inspired by renowned restaurateur and cookbook author Donatella Arpaia.

• 3/4 cup (about 3 ounces) California walnut halves and pieces
• 1 1/2 pounds farm-fresh Brussels sprouts, trimmed and cut in half lengthwise
• 3 tablespoons California olive oil
• Salt
• Freshly ground black pepper
• Seeds from 1 medium pomegranate* (about 1/3 cup)
• A small chunk of dry Monterey Jack or Parmesan cheese (optional)

1. Preheat the oven to 350 degrees. Spread the walnuts in a pan and bake, stirring once or twice, until lightly browned and fragrant, 8 to 10 minutes. Set aside to cool. Increase the oven temperature to 400 degrees.
2. On a large baking sheet, combine the Brussels sprouts, oil, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Toss gently to coat evenly, then spread the sprouts into an even layer.
3. Roast in the oven, shaking the pan to stir 2 or 3 times, until the sprouts are nicely browned on the outside and tender within, 35 to 40 minutes. Sprinkle the pomegranate seeds over the top and toss to mix. Taste, adding more salt and pepper if needed. Transfer to a warmed serving bowl. If desired, use a vegetable peeler to shave strips of cheese over the top. Serves 6.

* Fresh pomegranates can make a mess when not handled properly; and airborne seeds can stain everything in sight. Cooking pro Paula Wolfert came up with this life-changing solution:

1. Make a slit in the center of the pomegranate, large enough to insert both of your thumbs.
2. Submerge the pomegranate in a bowl of cold water.
3. Working underwater, insert your thumbs into the slit and pull the fruit apart into 2 pieces. Use your fingers to loosen the seeds from the white membrane within. The seeds will float to the surface—rinsed and ready to be drained and used.

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.

While doing this I am watching game two of the NLDS between the Giants and Braves, Giants are ahead one game to zero, but you will know how they did when you read this. So, let us delve into Giants postseason foibles as we know them.

1. When Willie McCovey hit the line drive to end the 1962 World Series, our heart broke. Who caught the line drive?
2. The Yankee pitcher that day pitched a complete game and was named the MVP of that series. Who was he?
3. The Giants missed a chance to go to the World Series in 1987 when the Giant right fielder muffed a line drive in the eighth inning of the deciding game. Who was he?
4. The Giants made the World Series in 1989 when Will Clark hit a line drive single in the 8th inning of the final game. Who was the Cub pitcher that day?
5. Heartbreak of heartbreaks occurred in 2002 when a singles hitter for the Angels hit a three-run homer in the 8th inning of game six of the World Series and started the downhill slide to lose that key game after a 5-0 lead. Who hit the Homerun?
6. The Angels’ catcher in that series went on to become a Giant and a real fan favorite. Who was he?

OCTOBER’S TRIVIA ANSWERS:

1. Cliff Robertson
2. Errol Garner
3. Pittsburgh and Boston
4. “Autumn in New York”
5. Edward Gibbon
6. Nick Nolte

OCTOBER TRIVIA WINNER:
Mr. Nobody!!!!!

WIN LUNCH ON BEN!
The first person to email or mail, no calls please, the correct answers to all of the above questions will win a $25 gift certificate at The Uptown Cafe in downtown Danville, compliments of Ben Fernandez! Entries must be received by Nov 25, 2010. In the event of a tie, the winner will be drawn at random. Please email your answers to info@aliveeastbay.com, or mail to ALIVE East Bay, 199 East Linda Mesa Avenue, Suite 10, Danville, CA 94526. Employees and family members of employees of ALIVE East Bay are not eligible. Restaurant may be changed without notice.

Q. When we bought our house, we inherited a dozen older rose bushes. They had been ignored for years and look stringy at best. We are considering pulling them up and starting over. Are the plants worth saving?

A. Roses are very resilient plants. They can be ignored and or abused for years but with nutrients and moisture, the bushes can be revived. With inherited roses, it’s always a personal choice on which ones, if any, to keep. Their fate is usually determined by their color and how disease free they are. Often sentimental reasons are why poorly growing varieties are kept. Personally, I’d replaced them all. I suspect that many of the original varieties have died and have been replaced by the vegetative growth from the rootstock. These are shoots from below the bud union or from the surface roots. The bud union is the large knot located near at the bottom of the plant where the desirable variety was budded on to the rootstock. The majority of the older plants are not growing on their own roots. Starting over allows you to layout the area with a selection of varieties that suits you. Bare root or package roses will be arriving shortly at your favorite garden center so you can replant the area quickly. You could also wait until spring when the container roses are available in bud and bloom.

If you decide to keep them, I’d prune them back severely during the winter to about two feet from the bud union and eliminate the rubbing and crossing branches as well as those from below the bud union. Next, thin out the canes so the space between them is the diameter of your pruning shears or fist. In late February or early March, you start applying Rose Food monthly to encourage the new growth. Roses are watered frequently after the rainy season concludes. This is usually twice a week and then daily with warm temperatures.
Note: The following websites contain photos and descriptions of the new roses for 2011 plus many old favorites.
All-American Rose Selections
Jackson & Perkins
Weeks Roses

Q. Could you tell me what I need to do in order to keep my Poinsettia plants from dying? They seem to wither away so quickly each year.

A. Poinsettia leaves turn yellow, curl and shrivel quickly because of warm temperatures. Poinsettia plants like to be kept in a cool room, preferably under seventy degrees. They need to be kept away from heater vents, operating fireplaces and drafts, especially inside doorways as the sudden change in temperature causes problems. The flower and leaves of the Poinsettia plant collapses when the plant is excessively wet. They like to be kept uniformly moist. Before watering, stick your finger down an inch in the soil. If it feels moist to the touch then skip the watering. After watering, always dump the excess water that collects in the saucer and punch a hole in the decorative foil so the water can drain away.

Buzz Bertolero is Executive Vice President of Navlet’s Garden Centers and a California Certified Nursery Professional. His web address is www.dirtgardener.com and you can send questions by email at dirtgarden@aol.com or to 360 Civic Drive Ste. ‘D’, Pleasant Hill, Calif. 94523