Page 10-The Michigan Daily-Weekend etc. -March 18,1993 Mark my ankde, please by Alison Levy Ever since I was knee-high to a grasshopper, which basically, I still am, I've always wanted atattoo. Iwould go to the Quik-Pik for Cracker Jacks several times a week. I hated the candy, especially when I got those stupid games with the small silver balls that have to be navigated into the holes. What a waste of my hard- earned 10 cents. But then on the days when I was blessed by the gods I would hit a package containing those magically fun, temporary tattoos. I'd run home, lock myselfin thebathroom and O.D. on my precious tattoos, applying all three at once. But soon after, I grew out of it because tattoos weren't for good girls. It was in high school that I renewed my interest in body art. For spring break, agaggleofmy bestestfriendsheaded for thesun, fun and sleaze ofDaytona Beach. After several days of being propositioned by every crum-bumb on the coast, several friends went and got temporary tattoos of three red cherries on their upper arms. That way, when any unwanted denizen approached, they pointed to the tiny pictures and said, "I came with 'em and I'm leaving with 'em." Unfortunately, I wascaughtin the middleofmy prepsterphase and decided to forgo the trek. Damn. So, several years passed and I was preoccupied with the whole college thing. Then, soon after I declared my film major, feeling artsy and rebellious, I decided to get a real live, honest to goodness tattoo on my 21st birthday. I spent hours doodling through lecturesin searchof the perfecttattoo. Sadly, afew weeks before the big day, I broke my left foot in an unfortunate party accident. I considered this a very large omen. So, once again, no tattoo. OK. So, this January, for a class project I decided to go through with permanently marking my body.I went to Creative Tattoo onLiberty. Instead of the dank hole-in-the-wall littered with beer guzzling sailors that I was expecting to find, the shop was quite nice. Itremindedme ofabeauty parlor, which in hindsight, it is. I gotacquainted with Barbara the receptionist and resident body piercing artist (that's another story). Anyway I told her I wanted to interview a tattoo artist and finally they agreed, but only if I did it while getting a tattoo. Hey, no problem. Over the next week I spent half my waking hours picking out a tattoo. The rest of my time was spent arguing with closed-minded friends. One even tried talking me out of it by suggesting that I might meet some amazing guy who won't want to date or marry me because I have a tattoo. Please. Finally, I picked out a tattoo with two dolphins swimming head to tail in acircle. I also met Tony Andiamo, the artist who would be applying it. The night before I didn't sleep at all, but things went really well. Tony is a personable guy and highly entertaining. He made a copy of the picture I wanted and then put alcohol on it and then transferred that to my ankle. I looked in the mirror and thought it was a little too high, so he moved it down a little. I wanted itlowerstill, butTony toldmehe doesn'tlike togobelow thehairline because those are on the bone and consequently hurt more. Next, hetook the needle and did what he calls a "feel test" to let me experience the pain. My nails were digging into the chair, but it didn't really hurt that much. It's atotalmyth. Itfeltkindalike mosquito pricks. Tony outlined the tattoo in black and then colored one green and one blue, using all new needles. Throughout the process he would wipe it with diluted Vaseline to keep the area moist. When it was all done I gave him my fifty bucks and he wrapped it up. After a week of gently washing it and applying Noxema, my tattoo healed and is beautiful. Otto and Felicity (that's the dolphins' names) are a great conversation piece and satisfied a small desire for control. A week later I returned so my friend Tricia could get a flower on her ankle, and in the middle of the entertainment, jealousy spread. I want another one. Now if I can just figure out where to put it. My mom will be so excited. 0 0 Liam Neeson, Natasha Richardson and Rip Torn give Tony-contending performances in Eugene O'Neill's "Anna Christie," directed by David Leveaux. ive my regetstoBroaway BROADWAY Continued from page 1 in the mid to late 'SOs. "'There was a revolutuion in music coming from R & B and rock 'n' roll in the 'SOs and '60s that completely changed what people regard as popular music," Barnesexplained. "At one time, people used to wash up their dishes and drive their cars and even make love to music that came from Broadway or Hollywood, and nowadays people don't." (Hey - some of us still do!) So what we have today are people trying to write the musicals of the past for the present, and failing miserably. "The people who are trying to write musicals now are writing pastiche; they're writing what they think George Gershwin or Richard Rodgers would have written nowadays ... (if they) would have been alive today, they would probably be rock musicians - they wouldn't be trying to do Broadway musicals," Barnes pointed out. Now that I've completely shattered your notion of American musical the- ater by throwing a boulder to the glass house of Broadway, I feel that I should present some alternatives. Barnes of- fered two suggestions (cover your ears; this might hurt): 1. "Broadway is not the most impor- tant part of the American theater; it's certainly not the most important part of the New York theater." Of the approxi- mate 250 theaters in New York, only some 30 of them are on Broadway, 20 of which are in business at a given mo- ment.Off-Broadway andoffoff-Broad- way are the new hot spots for budding playwrights and blossoming shows. That's where you'llfind the witty Gerard Alessandrini ("Forbidden Broadway"), the confrontational Larry Kramer ("The Normal Heart," "The Destiny of Me") and the famous New York Shakespeare Festival (established by the late theater impresario Joseph Papp). 2. "You can't run the theater on a commercial basis."(Cameron Mackin- tosh, this one's for you.) Barnes empha- sized that the theater needs much better funding. In London, for example, the Royal Shakespeare Company (RSC) and the National Theater are the major theatrical venues. "You see a different dimension of theater than anything we can do (in the U.S.) because there's more funding and therefore more possi- bility," Barnes explained. The different dimension to which Barnes alluded re- fers toclassical theater- Shakespeare, Ibsen and the like. "We don't have a decentregard for classical theater in this country," Barnes declared. If you're all out of shock, I'll con- tinue. Broadway has turned into a busi- ness, andit'scollapsing.See, if aprivate investorlike, oh say, Cameron Mackin- tosh funds a show, he wants to get his money back plus make more of it - hence the over-priced tickets and outra- geous production costs. The shows that stay around - the so-called "good shows" - are those that make money, and will make money for a long time; original music and engaging storylines are not factors. Where does that leave us faithful lovers ofthe Broadwaymusical?Barnes feels that Broadway will always existas atouristattraction, butnotasmuch else. "I say 'Broadway the showcase.' It's not a laboratory - it hasn't been a laboratory for the theater for a very long time. It does and can do very, very little new stuff; it can only afford to do the showcase musical," he insisted. There are a lot of great playwrights and com- posers out there, but for monetary rea- sons, most will never appear on Broad- way. But buck up, American theatergoers! "People are too fond of imagining that Broadway is the Ameri- can theater," Barnes stated, "It ain't!" Look beyond the gaudy glimmer of the Great (ahem, mediocre) White Way - you'l be amazed at what you'll find. U U 0 C? 6 HURONC Rq H ER pRT 14e e veytoshde Featurirng Over 30 New MVenuiEtems.m 1. Pork Lo Mein in ...............3.50 Chinese noodles with roast pork and vegetables. Comes with cabbage soup. 3.* Broccoli w. Garlic Sauce .*, ' M ........3.90 Comes with pork fried rice, cabbage soup. 4.*Singapore Style Rice Noodles 4 A > 4.50 Rice noodles stir fried in curry with baby shrimp, julienne strips of pork, green and red pepper and egg. Comes with cabbage soup. 5. Noodles with Cream Sauced ; . ...". ..3.20 Comes with cabbage soup. 6. Chicken with Broccoli 4$- $t.. ........ 4.70 Comes with fried rice, cabbage soup. 7. Beef with Broccoi 1 - 4- I................4.70 Comes with fried rice, cabbage soup. (with Crispy Noodle) Pint Quart 21. Wonton Soup 4 . ............1.30 2.30 22. Cabbage Soup e. ' .............,20 2.20 23.* Hot and Sour Soup IA . # 5.. ......1.80 3.00 24. Vegetable Tofu Soup it. .. - .... ...2.00 3.20 25. House Special Seafood Soup (for 2) 4-4 ( M}5.90 Shrimp, scallops, and fish cake. NEW 26. Smoked Veg. w. Duck Soup k A 4 . .2.50 3.90 NEW 27. Julienne Pickled Veg. & Pork Soup ( M r .i 2.00 3.70 Pint Quar 31. Roast'Pork Fried Rice)( *L W ' ......3.30 5.50 32. Chicken Fried Rice4 ) &..........3.40 5.70 33. Shrimp Fried Rice # . .........3.90 6.90 34. Young Chow Fried Rice 4 % f i ......4.00 6.90 Thai rice stir-fried with shrimp, pork and vegetables.A famous dish from the city of Young Chow. 35. Vegetarian Fried Rice ) f& ....,.3.20 5.50 36. Beef Fried Rice 4 l] & k ............3.60 5.90 8. Boneless B.B.Q. Ribs 4 ........... 5.20 Comes with cucumber salad, fried rice, cabbage soup. 9. Hainan Chicken w. Rice r $........4.90 Poached in wine and herbs. Served with cucumber salad and ThIlai rice cooked in chicken broth. Chicken served cold. 10. Sweet and Sour Chicken A. $D.......4.90 Comes with fried rice. cabbae f 1r e-*l s Chicke ' , ... ....5.90 Chunks of chicken ightly fried with hot garlic sauce. A favorite dish of Szechuan General Tso. Comes with fried rice, cabbage soup. 12. Baby Shrimp w. Cashew Nuts JI* P f.. 5.20 Comes with fried nce, cabbage soup. 13.* Curry Chicken (w. White Rice) 94'-i ic .........4.50 61. 62. 63. 64. 65. 66. 67. 68. Egg Roll (with pork) 4. . ............1.00 Shrimp Roll ..... ................. ....1.10 Spring Roil L 4 # ..................... 1.00 Light, thin crunchy skin Pork Dumplings (7) M O.. *. ............. 4.40 Pan-fried or steamed. jellyFish 4 .................5.80 Julienne strips of jelly fish, carrots, daikan, cucumber, served cold. Sm. Lg. Boneless B.B.Q Spare Ribs A 4 4 .5.00 8.50 Chicken in SoySauce c e ..r .....5.20 8.50 Poach fresh chicken inherb soy sauce, chicken serve col. Vegetarian Roill .1. ....................... .1.00 Pled Qurt 11 .*General Tso Chicken ....5.70 8.80 Chunks of chicken lightly fried with hot garlic sauce. A favorite dish of the Szechuan General Tao. 112. HainanChcken A( n* ) . ..4.90 8.20 Chicken poached in wine and herbs. Chicken served cold. 113. Chicken with Broccoli A ......4.50 7.50 114.* Chicken w. Garlic Sauce *, r . ... 4.60 7.70 115. Chicken w. Snow Peas .- $ $r.,.. . 5.20 8.70 1 16. Moo Goo GaiPan 4. A 'Y........4.70 7.60 Stir-fried mushrooms and chicken breast in white wine sauce. 117. Chickenvw. Sfring Beans A * . ...4.70 7.60 118. Chicken w. Cashew Nuts t Al, T .... 4.70 7.60 NEW 119.*Curry Chicken & ° $...........4.20 6.10 NEW 120. Lemon Chicken >7 4- A...........4.80 6.60 Pint Quart 131. Beef w. Broccoli.4 # + iA ..........4.90 7.90 132. Pepper Steak * 4 4- . .. ......4.50 7.60 133. Beef w. Sfring Beansans+ - . ......4.70 7.80 Julienne of beef teerlorin sauteed w. string beans. 134.* Beef w. Garlic Sauce .A 4 '- i . ........5.10 8.50 Tender sliced beef sauteed in garlic sauce w. green pepper, iaby corn, stewed mushrooms, bamboo shoots, carrots & water chestnuts. 135. Beef w. a Seasonal Veg., l4 -(....4.90 8.20 136. Beef w.Snow Peas A 4- . ......5.40 8.80 NEW 137. Steak Hong Kong Style 4' + M#4I'.....5.80 9.20- 141. Pan-fried String Beans ;P *A. . . ..3.70 6.40 142. Sring Beans Sauteed with Ground Shrimp M e * # i........ ..3.90 6.90 143.* Broccoli w. Garlic Sauce...........3.80 6.50 144. Sauteed Broccoli '* $ . .........3.60 6.30 145. Mixed Vegetables with Pan-fried Tofu 4 .i ........4.30 7.20 146. Sauteed Chi nsai i* Nr' l ....... 3.80 6.70 Chingensai is "baby bok choy'. NEW 147. Black Mushrooms w. Veg. Ni N $ . .. 4.80 7.20. NEW 148. Sauteed Zuchini IJI i..............3.80 6.10. NEW 149. Sauteed Spinach ;: ........3.50 5.80. NEW 15Q. SauteedChineseBroccoli 4' WJ ,.3.50 5.80. - ., m - bx oc 0. -t- r A r!1l1r nr_ !' i A i TiCC 1U SFA tKED USPECIAL- W±UU U I V L I1 1