Saturday, July 14, 2012

New Walt Hampton Music

It was a great week at Walt Hampton's Hot Marimba division of Will Schmid's World Music Drumming sessions in Seattle, with talented teachers from around the country (and world!) learning how to introduce marimbas into their classrooms. Several of the 28 teachers in the class already have marimba groups of their own, and there was a good mix of experience and some great performing at the culminating event on Friday.

Walt unveiled selections from his newly self-published collection "Son of Hot Marimba". Here's one example:

As you can see, grown-ups have as much fun banging on marimbas as youngsters. The group also learned this chestnut - great motion in this performance:

Here's another new Walt Hampton tune: "UFO".

Stay tuned for ordering info as Maestro Hampton's book becomes available.

Tuesday, July 10, 2012

Bourne Marimbas Feeds the Hungry Teachers of the World (Music Drumming Workshop)

We had a great cookout tonight for 50 attendees of the World Music Drumming workshop at beautiful Carceek Park in Shoreline, Washington. Bourne Marimbas provided the burgers and brats, and received favorable reviews on Tom's Mom's Baked Beans, such that a sharing of the secret recipe, upon her permission, is in order.

Tom's Mom's Baked Beans
  • In large skillet or heavy pan, over medium heat, Cook 6 slices of thick sliced bacon until crisp Drain on paper towel and cut into about 1" pieces. 
  • Leave about 3 TB grease in skillet. Chop about half a large sweet onion, and cook in same skilet in drippings until tender, stirring often. Then: 
  • Add 3 TB brown sugar (I use light brown), stir and cook until this mixture carmelizes slightly. 
  • Add about 2 TB ketchup and 1 TB yellow mustard and the bacon pieces. I like to keep some of the bacon to put on the top about 10 minutes before I take it from oven. 
  • Add 2 large (16 oz.) cans pork and beans (I use Van Kamps) and heat well. 
  •  Transfer to baking dish or pan and bake 1 hour in 350 degree oven or longer if it's too runny. 
  • Let stand a bit before serving. 
Rose Bourne

Tom wielding tongs

Charlene Sutton wielding a marshmellow