Ouflook______________


(—W in t e r W a rm e r


and it will simply distill — with that lovely alcohol going into the air. Don’t either, use your best home made brews (you won’t taste the difference between your best and your ordinary) and don’t use your best bowls, mugs and glasses (you might just break one). Finally, don’t forget to put a metal spoon into the glass or cup before pouring the hot drink in — to avoid cracking.


to r s to your home during our cold winter months than Jwith a warm welcome and a glass of piping hot homc- [made punch. A word of warning however, because the ] ingredients of the following recipes could perhaps be (called a little potent it would be advisable your servings are not made too quickly in succession.


] WINTER PUNCH


I rum, '/> bottle of home made port. Boil the water, (sugar, and lemon juice in a pan. Add the rum and ] port, and pour into a hot bowl. Makes about 15 glasses.


oz sugar, grated cinnamon. Heat the whisky and the water in a pan and add the lemon juice and sugar. Serve in a glass bowl and decorate the surface with grated cinnamon. Makes about eight glasses.


* Hum Toddy (For one glass) 1. tsp sugar V-x pint hot water, 1 measure of rum, IVi tsp lemon juice, grated nutmeg. Dissolve the sugar in the hot water and then pour into a saucepan. Add the rum and lemon juice. Stir the mixture and heat slowly. Then add the nuLmeg and serve in a solid glass. Whisky Toddy (For one glass) 1 measure of whisky, 1 tsp honey, V\ pint hot water, V/> tsp lemon juice, grated nutmet. Place the whisky, honey, water and lemon,


TODDIES Got a gold? Try one of these hot toddy recipes.


WHISKY PUNCH (expensive but nice) 1 bottle whisky, Vi pint water, 3fl oz lemon juice, 3


Punches, toddies and mulled wine. All are delicious on a frosty winters day. When you come in frozen and stamp ing your feet, don’t put the kettle' on for a cup of tea but make one of these super recipes. Don’t boil the drinks, alcohol boils at around 78C


['pu n c h e s [’here is no better way to welcome and cheer visi­


2 pints of water, 8oz sugar, 3oz lemons, Vi bottle


( I


years lecturing in. University introduced


ROGER WESTBROOK was born in Burnley and went to Clitheroe Gram­ mar School before mov­ ing on to Leeds Univer­ s i ty to s tu d y c iv i l engineering, a subject he has spent the last 17


him to the joys of youth hostelling, and youth hos­ telling got him singing. He said: “I found that my fellow hostellers were partial to a bit of music, so although I thought I was pretty lousy I started taking my guitar along and doing a bit.” Around this time, he got


' the lemon and sugar. Squeeze the juice from half the Jlomon and add. Add the nutmeg and the orange, I sweeten to taste then serve in glasses, with a small slice of lemon and a cinnamon stick if wished for decoration.


m iE WITCHES BREW □ Audrey Shields


'juice into a saucepan and heat over a low heat stir­ ring continuously. Then pour into a glass and top with | grated nutmet. Mulls Traditionally, mulled ale was made by plunging a red hot poker in a pewter tankard of ale. Today,- methods are a little more refined. As regards wine. Red wines such as elderberry, damson or plum arc best. Red wine mull 1 small orange, pinch cinnamon, cinna­ mon stick, small blade mace, pinch of all spice, 6 cloves, l'/c cups water, 1 this sugar, 1 bottle port type or stong red wind. Push the cloves into the orange and roast slowly. Put the cinnamon (not stick), mace and all-spice into a saucepan with the water and boil until reduced by about half. Add the wine and heat gently. Add rind of


the chance to go on a work- i n g h o l i d a y in th e States,and he jumped at it. Two months making walnut interiors for Cadillacs in Massachusetts earned him another month to do as he liked, and he took off on a circular route around San Francisco, Los Angeles, New Orleans and Florida. “ T h e se were B e a t le


2 5 y e a r s o f F o lk m u s ic


TONY THORPE meets Roger Westbrook who has just celebrated 25 years as a folk singer with a concert in his home village of Sabden.


days,” he said, “and anyone English with a guitar in his hand got noticed. But what made Lhe trip worthwhile for me was the folk clubs of San Francisco, because that's where I first encoun­ tered the guitar style they call ‘claw-hammer’. I ’d never seen it done ‘in the flesh’ before, and it totally knocked me out.” Back in England in 1965,


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the newly-inspired Roger got together with a few friends and formed the Pen- dle Folk, still one of the a re a ’s bes t remembered band of troubadours. “The folk boom was just starting at the time,” he said,“and a man called Ralph Smith had started running folk clubs all over the place, with one happening somewhere in the area every night of the week. “He was booking people


edition albums, and I began to realise that I had the ability to get people singing I along with us, to get them


like Mike Harding and Jas­ per Carrot - he even booked Paul Simon at one of his venues in Accrington - and he was looking for a regular band. T h a t ’s when we started Pcndle Folk. We learned a couple of songs a week, traditional stuff mostly, and before too long we were doing three or four gigs a week. “We made three limited


“ J o h n D e n v e r , Don McLean, Gordon Lightfoot, t h e y ’re my p e r s o n a l favourites, along with the Lancashire folk humourists like Mike Harding and Ber­ nard Wrigley. Irish music too, th a t ’s the source of some beautiful songs, songs you can sing ’til the cows come home with no prob­ lems at all. And I love Eric Clapton's work.” Roger’s beloved Gibson


12-string was stolen some years ago, and the Guild he replaced it with was kindly smashed for him, uninten­ tionally, by an admirer at Barrowford Civic Hall. “He was d e v a s ta te d ,” said Roger, “buL not as bloody devastated as I was!" That guitar took a year to


repair, but its now back to perfect health and resides permanently at his home in


and more to Glam-rock, Punk-rock, Jazz-rock, and various other geological forms, Roger turned his attention more and more towards becoming a full­ blown cabaret entertainer. That’s still what he does now. But what, I asked him, does he listen to? “Paul Simon,” he said,


albums, the first recorded in th e back room of y e t another pub, the second at the KSC 110 Club in York­ shire Street, and the third in a Welsh studio belonging to the bass player from Hawkwind. As folk gave way more


because his rep u ta t io n spread. He began to work more and more outside the area, frequently for school PTA meetings and Round Table functions, becoming in the process more of a “folk enter tainer” than a “folk singer”. He also made three solo


but its popularity grew and soon people were coming in by the coachload. I had to get a PA system then, and I started spicing up the act with more modern stuff and more American s tuff. I started to tell jokes, too.” I t obviously worked,


to wane, and by 1971 Roger found himself in a group of one. “My first solo gig was in a small, smoke-filled back room a t th e Towncley Arms," he said, “just acous­ tic, no PA system. “It started in a small way,


into the atmosphere. This was around 19G7 to 1970 - great days for us.” But the great days began


Sabden. On gigs, he uses a “wonderful” -but less valu- a b 1 e - T a k a m i n e electro-acoustic.


ing the bushes, in the com­ pany of bassist Vin Bamford from Hebden Bridge, and sees no point in stopping. Where does he see his music leading him next?


He is still out there beat­


in the old catch 22 situa­ tion," he said: “They can’t get the gigs without the experience, and they can't get the experience without doing the gigs.”


happy with the gigs I ’m doing now. Making people laugh gives me a big kick, it’s worth much more than money as far as I’m con­ cerned. On the other hand, people keep asking me to get my own little regular room som ew h e re , and promising th a t if I do, they’ll come. To be honest, I could see myself ending up like th a t - back in the small,smoke-filled room.”


“Well, to be honest, I’m


And how does he see the future for up-and-coming


just go on and on. He has both the experience and the g ig s , and most of his audiences are by now his friends too,which is not sur­ prising - he’s a very charm­ ing geezer.


University le c tu re r and long-time member of Cal- dervale Rugby Club, he’s well-enough established to


As for Roger, Bradford


is there,” he said. “I'll just keep on keeping on. and take each day as it comes.” Perhaps at the end of the day, that’s the best philoso­ phy for all of us. Here’s to another 25 years, Roger, and see you in some smoke- filled room. How about my place? □


So why stop? “No point, N SUNDAY DECEMBER 16th


D is t in c t iv e Clothing fo r Men


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49 Moor Lane, Clithcroc • Tel: 0200 - 22611


Welcome you to Clitheroe's Additional Christmas Shopping Hours


BROWSE WITH A GLASS OF SHERRY


MONDAY, DECEMBER I7tli UNTIL 9 p.in.


7


o 71


* v \V


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