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9| W aterloo C hronicle | T hursday,N ovem ber 1,2018 w aterloochronicle.ca Lewis Leone was 15 years old when he first saw the Beatles perform on The Ed Sullivan Show. "It changed my life, like it did for a lot of people," recalled Lewis, who works at the St. Jacobs Antiques Market and runs a booth packed with records and music collectibles. "I nev- er saw the world the same after that. It was all about music." My family recently pur- chased a wooden turnta- ble and have been dusting off our record collection, which has been stored in the basement for more than 20 years. That's why I've been spending time at Lewis's booth, rediscovering my love for vinyl and chatting about our shared love of music from yesteryear. "Collecting records keeps me young," said Lewis, who will be cele- brating his 70th birthday on Nov. 7. "And classic al- bums from the '60s and '70s, when the music was great, that's really where's it at when it comes to col- lecting because there's a lot of oddball covers like the Jimi Hendrix Experi- ence, and the artistic as- pect of the records in those days was very important, as well. It wasn't just the music; it hits the eye and then it hits your ears." Lewis told me how he used to live in Providence, R.I., and in his teens went to many of the historic concerts at the Newport Folk and Jazz festivals, like when Bob Dylan went electric in 1965. "I have original tickets from that show, and I have original Led Zeppelin tick- ets from the very early years," he said. "And those festivals were fantastic. When they started out they were folk and jazz fes- tivals, but near the end they started mixing in rock, so you could see somebody like Led Zeppe- lin followed by John Col- trane followed by James Brown followed by Rah- saan Roland Kirk. And those concerts we see when we're young, they re- ally shape your musical tastes." I told Lewis how my musical tastes were shaped by the albums I in- herited from my older sib- lings, along with the mu- sic I grew up with in the '80s and '90s. "Albums from the '90s are big now - like Nirvana, Pearl Jam and Metallica - because records weren't as readily available in the '90s as CDs were coming in, and fewer records were made," he said. "I never imagined a resurgence in records. There's a handful of records that everybody wants. It's not just any re- cord - nobody really wants Lawrence Welk and Man- tovani - they want classic rock, blues, jazz, and '90s." Lewis and I talked about the esthetic appeal of LPs, and how there's something soothing about putting an album on a re- cord player and hearing the clicks and pops of a needle in a groove. He said with a smile, "I love going home and wind- ing the day down with my records and the warmth of a turntable." Thanks to Lewis, I have rediscovered that joy. Marshall Ward is a freelance writer and art- ist. Email is welcome at marshall_ward@hot- mail.com. DUSTING OFF CLASSIC ALBUMS OPINION MARSHALL WARD REDISCOVERS HIS LOVE OF VINYL AT ST. JACOBS ANTIQUES MARKET MARSHALL WARD Column Lewis Leone in his booth at the St. Jacobs Antiques Market. Marshall Ward/Photo SIGN UP FOR OUR WEEKLY NEWSLETTER AT WATERLOOCHRONICLE.CA Last week Donna-Marie's son and his girlfriend Julia decided to go apple picking. It's an activity her family has always done, in October. When her now 20 year olds were younger, it was something they looked for- ward to annually because they could day- dream about the different recipes they would potentially create with all the differ- ent apples we would pick. There were al- ways some snow apples for Grandma (a her- itage variety that can be hard to come by), Cortland for Dad so he could make his batch applesauce, Northern Spy and Empire for Donna-Marie (I love a good apple crisp) and McIntosh for sister Darcy, just for eating. But for Jack, it's all about what makes a prize winning apple pie. Elizabeth Baird, former editor of Canadian Living magazine and now respected Canadian food historian and writer taught her, that a great winning pie is made of three types of apples - one for sweetness, one for tartness and one that holds it shape when cooked. We decided to harness this idea and turn her favourite pie filling into an apple crum- ble instead. Many people find it challenging to make a flaky pie crust, but transferring the filling into a crumble is a much easier task. You can combine the apples with a sea- sonal fruit as well, for a delicious fruit mash- up. The result is not only extremely deli- cious but also very easy to execute. In fact it's such a doable and crowd-pleasing recipe, you might just find yourself making it on a Thursday night! Apple Mash-Up Crumble INGREDIENTS: 10 cups chopped apples (preferably 3 types such as Empire, Cortland, Northern Spy, honeycrisp, Fuji or Mutsu), cut in 1- inch chunks, skins left on 1 cup granulated sugar Juice of 1 lemon Rind of ½ lemon 2 to 3 cups seasonal or frozen fruit (blue- berries, cranberries, peaches) TOPPING: 1½ cups all purpose flour 1½ cups brown sugar 1 tsp cinnamon ¾ cup butter 1½ cups almonds and hazelnuts, chopped METHOD: 1. In a large heavy-bottom pot over medi- um heat, cook apples, sugar, lemon juice and lemon rind for 20 to 30 minutes, stirring gently to prevent burning. Remove from heat and let cool. (Apples should be soft, but not applesauce.) Remove lemon rind and discard. 2. In a bowl, mix together flour, sugar and cinnamon. With your hands, rub in butter. Add nuts and mix well. 3. Spread the apple mixture a large eight- by-12-inch ovenproof baking dish. Spoon seasonal fruit over the apple mixture. Spoon topping mixture over the fruit. 4. Bake in 350 F oven for 45 minutes or un- til bubbly and golden brown. Serve warm with vanilla ice cream or whipping cream. Serves 10 - 12 Relish Cooking Studio is a boutique gourmet kitchen shop and cooking school at 70 Victoria St. N. Visit www.relishcooking- studio.com or call 519-954-8772. APPLE CRUMBLE: A RECIPE MASH UP YOU JUST MIGHT FIND YOURSELF MAKING THIS DOABLE AND CROWD-PLEASING RECIPE TONIGHT, SAYS DONNA-MARIE PYE AND MARIA BURJOSKI DONNA-MARIE PYE MARIA BURJOSKI Column NOVEMBER CLASSES 1 The French Vegetarian* $90 3 Great British Baking* $90 6 Knife Skills* $80 7 Sicily Info Night FREE 8 A Right British Curry $80 10 Bonnie Stern Kitchen $99 14 Mex-Ital Fusion Dinner $80 17 How To Workshop FREE 21 Mastering The Classics $80 24 Ravioli Making* $90 28 Tour Through Croatia $80 29 Vegan Holiday Party $80 30 COUPLES: Thai For Two* $180 Denotes Hands-On Class Don't be a LitterBug! Please keep our community clean.