Text 35284, 101 rader
Skriven 2013-03-25 00:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: notes 316
=================
 ML> I will admit, though, that the technique you suggest has
 ML> been pretty helpful at times - one year I did a lot of
 ML> premieres and had to play from full score frequently,
 ML> and the notes were tiny, and I spent a fair percentage
 ML> of my pay on enlarged Xeroxes at sometimes up to $2
 ML> a page.
 RH> That can get expensive, fast! No place for cheap copies nearby?

We're talking 11x17 copies, a specialty item even now, in a
day when few places had the capability for more than 9x12-ish.
I suppose I could have carefully laid out sideways 8x11s and
taped them together, but do you know what a pain that is with
sheet music, which threatens to fall down by itself anyway?

 RH> sewing patterns are in 2 or 3 languages so there's a lot of paper used
 RH> to write up instructions that I can't use. Judicious use of a copier
 RH> condenses all the English instructions to one or 2 sheets of paper.

And here no doubt the pages are printed on both sides, so
no chance to cut and paste.
 
 ML> Yes, I think people appreciate that irony. It can be very
 ML> useful in a teaching setting as well, as the music can be
 ML> projected to the audience at the same time as the musicians
 ML> are reading it.
 RH> Or in  basic piano (or other) class so everybody can be on the same
 RH> note. (G)
 
The same phrase, anyhow. I was not a music major, by the
way, because there would have been no way I could have
passed basic piano.

 RH> I've often commented that he only time I'll do a solo is in sign
 RH> language--and done some that way. OTOH, Steve has done solos in
 RH> various churchs we've been members of.

Tenor, I presume?
 
 ML> Cod Liver Salad
 RH> Seems it would give you a case of horribly bad breath.

That's what bread is for, followed by a good gargle of
Listerine.

 -=> Ruth Haffly said to Burton Ford <=-

 BF> Our local Wegmans carries Archway cookies.  They is good.
 RH> Have to let Michael know so he can check them out.

Indeed he now knows.

Looked for a cod liver cookie recipe, but this is the
closest I could get:

Cod liver pate 1
categories: Norwegian, fish, starter
servings: 8

500 g fresh and fatty cod liver
1 onion
1 sm bn fresh thyme
black pepper to taste
5 g salt
1 dl bread crumbs or 2 sl stale white bread
1 egg

Clean the cod liver. Cod liver happens to be the
favourite playground for the anisakis nematode,
and there can be hundreds of them on a single
large liver. Since you are going to puree the
liver and cook it, they are not a problem per
se, but they are the ultimate spoiler of a
healthy appetite. By removing the thin membrane
covering the liver you remove more than 80% of
the worms. Using a pair of tweezers, remove
the remaining worms.

Combine all ingredients except the egg, and
whizz in a food processor to a smooth paste.
Mix in the egg, and let the mixture rest for
a while in the fridge so the bread softens
and the onion gives off as much taste as
possible. The puree is quite runny, and not
paste-like. Strain the puree through a
moderately fine-meshed sieve. You will be left
with a ladlefull of goop, which makes nice
compost. Pour the smooth liver mixture into
an oven-proof dish, and bake on a water bath
at 160C/325F for 30-40 min until done. Let
cool, unmould carefully and serve.

This pate is partially bound by starch and has
a bit more substance and bite to it. It can
therefore be unmoulded.

http://codliverpate.blogspot.com


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