Two Tones - Two Timers- Terry Whelen

[paddletothesea]

Listening to an old gord interview today, i hear the concert anouncer introduce the band as the "Two Timers". Was this the name before the Two Tones or was it a mistake by the anouncer?
Also wondering the whereabouts of Terry Whelen? Alive? Still play music?

Thanks
n

[joveski]

not sure about the name question but Terry died just over year ago..

here's a thread about it:

http://www.corfid.com/ubb/Forum1/HTML/002474.html

[Jesse Joe]

Not 100% certain here, but I do have a snippet of an old TV show which the host introduces Gordy & Terry as "The Two Timers", and it was a mistake on his part if you should ask me... What do you think Sir John Fowles ???

[jj]

hey, joveski, he actually passed away 4 years ago, time flies

way back in 1954 Gord was with the Teen Timers....then in 1960 the duo went by Two Timers then Two Tones according to snippets from lightfoot.ca

ps) Terry's last name: spelled Whelan

[Martyn Miles]

I recenly obtained a CD of 'The Two Tones' from someone I met at the Massey Hall in May. I didn't know TW had passed away. Have to say listening to Terry and Gord gave me an insight into where Gord 'came from' musically. Martyn Miles

[Jesse Joe]

Originally Posted by jj

hey, joveski, he actually passed away 4 years ago, time flies

way back in 1954 Gord was with the Teen Timers....then in 1960 the duo went by Two Timers then Two Tones according to snippets from lightfoot.ca

ps) Terry's last name: spelled Whelan

Thanks for the correction jj, I wasn't sure. One should never assumed...

By not assuming one will not make an a## out of u/ or/ me/ !!! ASS/U/ME

[jj]

Originally Posted by Jesse Joe

the host introduces Gordy & Terry as "The Two Timers", and it was a mistake on his part if you should ask me...???

i tend to think you're hunch is right...and Wayne documented the name based on what he also heard from that clip...a good query to run by GL, all you backstagers

[charlene]

Originally Posted by jj

hey, joveski, he actually passed away 4 years ago, time flies

way back in 1954 Gord was with the Teen Timers....then in 1960 the duo went by Two Timers then Two Tones according to snippets from lightfoot.ca

ps) Terry's last name: spelled Whelan

in re-checking the obit it's interesting to note that he named a son SHEA....perhaps after his friend Red...

[paddletothesea]

Originally Posted by charlene

in re-checking the obit it's interesting to note that he named a son SHEA....perhaps after his friend Red...

Thanks for the update.
He named his DAUGHTER Shea (Shea Lara): perhaps after his friend Red. (If he even knew Red?)

[charlene]

I believe Shea is a son and the Lara mentioned is in brackets which is commonly done in obits and death notices to denote the spouse of that person..

[Patti]

A day or two ago, I was looking in a cookbook for some recipe and I came across a recipe for Two Tone bread. Since it's supposed to get pretty cold out tonight, and just because it's called Two Tone bread, I decided to make it today. I made two loaves. It turned out good.

Originally Posted by Patti

A day or two ago, I was looking in a cookbook for some recipe and I came across a recipe for Two Tone bread. Since it's supposed to get pretty cold out tonight, and just because it's called Two Tone bread, I decided to make it today. I made two loaves. It turned out good.

Would you share the recipe?

[Patti]

Sure, here is the recipe. It's in the last chapter of the 75th Anniversary Edition of the Better Homes and Gardens new cookbook. The last chapter has the 75th Anniversary Recipes, and this recipe is from the 1950's & 1960's's.


Two-Tone Bread

If you love to bake bread, add this recipe to your reperttoire. The dark swirl not only adds lovliness to the loaf but also a little molasses sweetness. Hint: The recipe makes two loaves. Enjoy one today and freeze one for the future. Or give the extra loaf as a gift--the recipient will be very grateful.

Prep: 50 minutes Cook: 5 minutes
Rise: 1 3/4 hours Stand: 10 minutes
Bake: 30 minutes Oven: 375 F Makes: 2 loaves

5 to 5 1/2 cups all-purpose flour
2 packages active dry yeast
3 cups milk
1/3 cup sugar
1/3 cup shortening
1 Tablespoon salt
3 Tablespoons full-flavored molasses
2 1/2 cups whole wheat flour

1. In a large mixing bowl combine 3 1/4 cups of the all-purpose flour and the yeast; set aside. In a medium saucepanheat and stir milk, sugar, shortening, and salt just until warm (120 F to 130 F) and shortening is almost melted. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Remove 2 1/2 cups of the batter.

2. To the 2 1/2 cups of batter, use a wooden spoon to stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes). Shape dough into ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; set aside.

3. To remaining batter, use a wooden spoon to stir in molasses, whole wheat flour, and as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in another lightly greased bowl, turning once to grease surface of dough; cover.

4. Let both dough portions rise in a warm place until double in size (1 to 1 1/4 hours). Punch down; divide each dough portion in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 9 by 5 by 3 inch loaf pans. On a lightly floured surface roll out half the light dough and half the dark dough, each to a 12 by 8 inch rectangle. Place dark dough on top of the light dough. Beginning from a short side, roll up tightly and shape into a loaf. Seal seams with your fingertips. Repeat with remaining doughs to make a second loaf. Place in prepared loaf pans. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. (If necessary, cover loosely with foil the last 10 minutes to prevent overbrowning.) Cool on wire racks.

Freezing Bread: After the loaves have cooled completely, seal in a plastic freezer bag and freeze for up to 3 months. Thaw in package 1 hour or reheat in foil in a 300 degree F oven for about 20 minutes.

[Nightingale]

Oh, that sounds good!
Yep, it's time to start cooking for winter and this will fit right in.

Thanks, Patti.

Shea...now that's an interesting name. I like it!

[jj]

the recipe sounds wonderful, thanks for sharing how about modifying it by adding some cheddar and truly making it Two ToneS Bread? (ie. a bit cheesy )