Text 20388, 81 rader
Skriven 2012-01-24 20:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: moosic 122
==================
 ML> It usually sacrifices one of the players' interests (the
 ML> new violist is usually an unwilling one).
 ML> It usually makes the person hate the viola, for starters,
 ML> and possibly music in general.
 NB> At least I don't recall my sister being all that unwilling... she
 NB> thought it an interesting experience... but she didn't stay long with
 NB> any string instrument...

That is suggestive of something.

 I don't really remember those details.  She
 NB> didn't get turned off of music at least... we all learned to play
 NB> recorders, and still occasionally get together a family group to play
 NB> recorder music, and Mommy taught all of us some piano (although I and

My friend Nicholas (who was absent from dinner yesterday, sad
to say) was the announcer for Music from Marlboro and also for
WBUR; later on he became influential in music circles (was
chairman of the board of Collage, for example). People used to
ask him what his instrument was, and he said "the recorder"; and
when they asked what kind, he said "Tandberg."

 NB> another sister are the only ones that really did much with that).
 NB> Music runs in the family... I think that it's in our blood, so even an
 NB> unauthentic viola wouldn't have turned her off to music in general...

Made of stronger stuff than I! If my introduction to the viola
had been such, that would have been the end of it for me.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Japanese Braised Eggplant
 Categories: Japanese, Vegetarian
   Servings:  4

      2 md Eggplants
    1/2 c  Dry sherry
    1/3 c  Tamari soy sauce
      1 tb Molasses
    1/4 c  Vegetable oil
      8 oz Tempeh, cubed
  2 1/2 c  Chopped onions
      2 ts Ground fennel seeds
    1/4 ts Cayenne
      1 ts Ground coriander
      1 md Green bell pepper, diced
      4 c  Sliced mushrooms
      3 tb Tomato paste
           Salt to taste
           Brown rice
           Chopped scallions
           Toasted seasme seeds

  Leaving stems on, cut eggplants in half lengthwise.  Mix together the
  sherry, soy sauce & molasses.  Oil a baking pan.  Pour sherry mixture into
  pan, place eggplant slices face down, cover tightly & bake at 350F for 45
  minutes.

  Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20
  minutes.  Stir frequently to avoid burning.  In a separate pot, saute
  remaining onion, coriander, remaining fennel till onions are transluscent.
  Add peppers & mushrooms & saute 15 to 20 minutes.

  With a slotted spoon, lift tempeh & onions from oil & stir into sauted
  vegetables.  Stir in tomato paste & 2 tb braising liquid from eggplant pan.
  Salt filling.

  Turn eggplant halves over, carefully mash pulp & push to sides leaving a
  hollow centre.  Fill each hollow with 1/4 of filling.  Cover pan tightly &
  bake at 350F for 20 minutes til piping hot.

  Serve on bed of rice, pour over some juiice from baking pan & sprinkle with
  scallions & sesame seeds.

  "New Recipes From Moosewood"

MMMMM

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