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3E May 26,1974 Sunday GaMtte-MaU Charleston, West Virginia Fashion Now You Must Be 'Polite' Simple Life for Bill Withers T Â° Fresh Vegetables By Patricia Shelton Bill Withers could afford to travel around in a chauffeur- driven limousine, buy the finest clothes and "have me a couple of flunkies to put them on and take them off of me." ; He wants no part of any of them. ? "Nobody's gonna turn me into some struttin' peacock with rings all over me, and mink coats. I want it easy to tie like me." " Withers is the guy who decided four years ago at age 32 to quit making toilet units for 747s and start writing and singing songs. By what he calls "ridiculous luck," those songs have made him rich and famous. He won a Grammy Award in 1972 for his "Ain't iNo Sunshine." is "It's not good to make dtlols," he drawled, stretching |put his long legs in a pair of Immaculately clean jeans, .1"but since we're stuck with vthem, especially in this busi- Â·riess, I don't want to make "%hat I represent so out of Breach that I'm putting pres- ssure on anybody who wants to iibe like me. I don't want kids ^making $2 an hour spending |$1.98 of it trying to look like -me." 5-j * * * *? THE SIMPLEST garb, and fa little soap and water, will do ! ft *.* "How many kids do-you jthink don't go to'school, or Â·dhurch, because they don't Ijhave the 'right' thing to Iwear?" asked Withers, head- Aiming recently at a Chicago ^nightclub. Â£'; "I know that kind of pres- isure. I always had whatever ;.was needed, but I've seen Jwhat that pressure does to .-idther people. I saw what it did ^to my mother when she was -working for $3 a day as a ^'domestic in Slab Fork, W. iVa., and trying to give me hhings. j5 "Sure, I like having a lot of **tnoney. But it can go as fast as j.it came. I don't want ever to Â· get to depending upon it, or on )the applause, to keep me hap- ;py. ;.; "I'm still looking out of the window of me with the same eyes I had when I was making toilets. Money has just given me more choices, and it's my HE'S NO STRUTTING PEACOCK BUI Withers Prefers Simple Garb choice to keep on being a simple man within the reach of simple people. If somebody else wants to do something else, that's their right." Withers also said he wants to go right on believing in "all kinds of square stuff, like God, gettin' up in the morning and sleepin' at night. Three o'clock in the morning is not the time for me to be awake as a steady diet . . . Sleepin' in the day is bad for dream- in'." Besides writing and recording -- four albums and eight singles so far -- he does a lot Quotable Women Speak Out By The Associated Press :. Here are some quotable quotes from women during the week: -, "You're my best friends. Your words, like in 'I love you, ' : 'We support you', They cheer me up. These are the things . that give you the chance to fight for what is right. And that's what we're doing." Pat Nixon, speaking to congressional and . Cabinet wives at a luncheon. ll "I believe in him. I've read the transcripts, and I fully be- H lieve he's done nothing impeachable. A few things he didn't l speak of soon enough . . . But I'm just as much for him now r as I was in the 1948 Senate campaign and when he ran with j, ; Eisenhower in 1952." Mrs. Rae Zeeman, a White House vol- f* unteer who helps out without pay, answering telephones, f' clipping newspapers and addressing envelopes. Â· ' ' :-: "I shall create a working unit in the Elysee to deal with the ;H. painful cases of those stricken by disaster. I will deal partic- 1i ularly with the most unfortunate cases: women in charge of 'ji, families, the aged, the sick in hospitals, the parents of the it handicapped." Anne-Aymone Giscard d'Estaing, new first I? lady of France, speaking of her concerns when her husband 1 takes office as president. 3 * * * .Â£; "I hope that she will give herself up and come home. I just ;Â«hope that everybody will remember that physically Patty is \ still a kidnap victim." Mrs. Randolph Hearst, mother of Pa- Vliss. Woods Bride tricia Hearst who is sought by the FBI as a dangerous fugitive. * * * "Then the other two guerrillas turned on us and began shooting and throwing grenades. My girlfriends and I recited 'Shma Yisreal -- hear 0 Israel.' I was wounded and leaped from the window, but they shot my friends as they prayed." Zippora Maimon, a survivor of the Maalot terrorist attack. of concert performances, but rarely accepts a nightclub engagement. * * * HE ACCEPTED this one because he wanted to spend time in Chicago, where he came without charts or a band in 1971 and walked out on the stage at the Opera House with his guitar to appear "live" for the first time. "They liked me here when I didn't know nu- thin' 'bout performin'. I wanted to come back." He'll play the Riviera in Las Vegas in the summer, but says, "No way am I going to let this become my life style. For somebody who writes, I don't think your imagination is as clean at night. I want to be up and workin' or thinkin' when the sun is shinin'." He also said he wants most of his contact to be with the biggest common denominator of people -- those who aren't out at night, except maybe on Saturday. "Night is mostly hustle. I like to see it once in awhile, but I don't want to live in it. Life becomes very painful and hard to deal with for a lot of night people. I think it would make you old very fast. People seem to drop certain disciplines. Night is a little too worldly for me. "I could hang out on some pretty cool sets, but that's not me. I walked around for 32 years before I made this money and got to be known, and maybe, just maybe, some chick would eye me as I walked by. I'm not gonna let it fool me now, because I am still that same guy. "I get jokingly referred to as 'the preacher.' Maybe I am square, but if I am it's my right and my choice -- just as being something else is somebody else's right and choice. * * * "I'D LIKE to score a movie. I've had offers to score movies that have grossed $100 million. Ain't nobody got enough money to make me write music for a piece of crap. People will imitate things they see blown up bigger than life. "By sheer coincidence I am where I am, and with fame and money comes a certain responsibility. What kind of an influence am I going to have? I love making a lot of money, but I don't want it to be my reason for living. "Ev.eryday I get told, 'You're a tall guy. Man, you ought to get yourself some fancy clothes!' For what?. Would they make me better? I don't want to go crazy, turn into a wealthy neurotic. "I've been out there. I've seen it. I know what's out there. It's choices. You make choices, and you make adjustments, but if you're cool you don't turn yourself into something you're not." By William Rice The Washington Pott WASHINGTON-"In Italy, seasonal foods and vegetables are still very important," Luigi Zara was saying. "They come sometimes for only a few weeks, then are gone until the next year." Zara, who looks Italian, bubbles with enthusiasm in familiar Italian-American tones and--best of all--cooks with an Italian accent, is a native of Teviso, near Venice, and has been chef of the Georgetown Club here since 1969. Turning his attention from the small machine he uses to turn out a considerable variety of pasta for dinners and banquets, Zara pondered .a question about the Italian genius for ennobling vegetables that are taken for granted or even ignored in other countries. "If you want to eat good vegetables, you have to treat them very polite," he offered. "Maybe potatoes you can cook by just throwing them in water and forgetting about them. Others you need to make so they are cooked just to the moment. But you can cook them today and serve them tomorrow. It is not so hard." A veteran of international hotel and embassy kitchens 'and one of this city's most respected chefs, he is not surprised at the growing homage being accorded Italian cuisine in gastronomic circles. "We don't have only spaghetti and meat sauce," he said earnestly. "There are so many things that compare with the best foods around the world. And we don't use so much garlic as people think. It is more a perfume for the nose than to taste." Traditionally the yardstick used to measure culinary achievement in the western world has been French haute cuisine, but Zara, a friend and admirer of a number of Washington's better French cooks, was able to cut several notches from the yardstick. "Italian chefs have more a sense of economy," he said. "We don't use so much cream and butter. We can make a good sauce without all the ingredients they use. The French cook too m u c h as though it were a school with all sorts of rules. Italian chefs are more relaxed about rules. They use ideas their grandmothers gave them instead. How Can I? Q. How can I remedy an area of crushed carpet pile? A. Place a warm iron on a dampened cloth placed over the crushed area. Don't press too hard -- and you may be able to bring the pile up like new. Add a bit of brushing, if necessary. They're more cheerful, too,' he added, then smiled. A spontaneous cook at heart, despite possessing a library of culinary literature he still st^ies assiduously after 25 years as a chef, Tara resists formulating rules or specific recipes to illustrate what makes Italian cookery distinctive. "The food comeAut so good," he concludedlat last. "I don't know how, it just does." Part of the reason, he agreed, was the quality of raw ingredients Italian cooks have at hand. The simpler the dish, the more important that its basic elements be.of top quality. In Washington, Zara would rather use fresh local rockfish than fish brought from afar, would rather serve fresh mushrooms than canned peas and concludes many dinner party menus with a fresh fruit dessert. "I love three vegetables best of all," he said. "They are artichokes, eggplant and turnips." A pause. "And asparagus and garrots. "I hollow out turnips and fill them with puree of carrot," he said, "or parboil rounded pieces of carrot and turnip, then saute them and add black grapes at the last minute. Artichoke bottoms I boil, then cut into quarters, dip into a batter of eggs, flour and beer and fry gently in butter and oil until they puff and turn golden. "Our members love them, but some things I make only at home because Americans don't seem to like them very much." Fennel is in that category, as is a salad of cubed brains and celery root dressed with oil and vinegar. "In spring," he reflected, returning to the subject of seasonal foods, "in Italy we did a salad that is wonderful. We would cook small new potatoes and beets separately, peel and slice them and arrange on a platter with slices of cooked onions. You put oil and vinegar and salt and pep- per on it, or sometimes a little garlic and parsley, too. You know, it should be simple." '. The following is one of Luigi Zara's preparations for vegetables that celebrates simplicity. White Bean Salad (Serves 10) 1 pound white beans 1 m e d i u m o n i o n , f i n e l y chopped 2 carrots, thinly sliced 3 center ribs celery, thinly sliced 3 fresh tomatoes, finely chopped 1 clove garlic, f i n e l y chopped or crushed 2/3 cup olive oil Salt and pepper to taste Soak beans according to package directions. Drain, then place in a large saucepan with enough salted water to cover them. Bring slowly to a boil, then take from heat and pour beans into a strainer or colander. Let drain, return to pan. Meanwhile heat olive oil in a frying pan, add remaining ingredients except salt and pepper, and saute for 5 to 8 minutes, or until carrots and celery are softened but still crisp. Immediately pour contents of frying pan over still warm beans, add salt and pepper and mix well. Cover beans with 4 inches of water, bring to a boil and simmer uncovered until water is absorbed, 2 to 2% hours. 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