Text 35634, 95 rader
Skriven 2013-04-04 01:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: notes tones 364
=======================
 ML> That fugue, oh man.
 NB> The piano variations are distinct from the last movement of the
 NB> symphony... but still quite challenging...  :)

I'd guess that a piano arrangement of the symphony would be
no more difficult than those variations of yours, even though
usually such arrangements were done for two players (either
four hands on one piano or two pianos with one player each).

 ML> F instruments are okay, as they're a perfect 4th or 5th off,
 NB> As long as I concentrate on the intervals, not the notes/fingering, I
 NB> do ok with a treble or bass recorder... once I get the first note
 NB> fixed...

So that's more of a playing-by-ear approach.

 If I'm actually reading the music, it ends up confusing me...
 NB> same as trying to read the tenor staff for singing...

I wonder if you'd be more confused or less by the old clef
system that had bunches of C clefs instead of the current
SATB system of G clef for the two upper voices, G clef an
octave down for the tenor, and F clef for bass. As for me,
when I play the viola, clefs are part of the game so are
familiar, but when I play the violin I'm always in treble.

 ML> But Bb instruments, whoever had that genius idea. Whyever on
 ML> earth not notate at true pitch?
 NB> Beats me...  I've made Bb and Eb transpositions for our church
 NB> instrumental groups from the hymnal lines...

I always hated that chore. Of course I went from being a
D student in penmanship to a truly crappy, incomprehensible
transcriber and arranger.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: John's Bengali Cabbage
 Categories: Tnt, Indian, Vegetables
      Yield: 4 Servings

      1 lb Green cabbage, chopped very
           Finely
      2 tb Peanut oil
      2    Dried red chilies, broken up
           Into pieces
    1/2 ts Cumin seed
      1    Bay leaf
      2    Cloves
      1    Inch cinnamon stick, broken
           Into several pieces
      2    Cardamom pods, smashed (or
    1/8 ts Ground)
      1    Onion, sliced thin
      2 md Red or waxy potatoes, peeled
           And cubed
      1 lg Roma tomato, diced
      1 ts Salt
      1 ts Sugar
    3/4 ts Turmeric
      2 tb Minced ginger
    1/2 c  Water

  Place a large pot over medium high heat.  Heat the oil and add the
  chilies, cumin, bay leaf, cloves, cinnamon and cardamom.  Stir and
  cook 1 minute, then add onion.  Stir well and cook for 5 minutes.
  Add the potato, tomato, salt, sugar.  Stir and add cabbage.  Stir and
  cook for a few minutes and add ginger and turmeric.  Add the water
  and cover.  Cook 20 minutes, stirring often, until the cabbage is
  tender.  Remove the lid and cook uncovered for 5 minutes, to reduce
  the liquid.  Re-season with salt if necessary.  Serve with basmati
  rice.

  Notes:  Curry powder is a British invention.  She mentioned some of
  the familiar Indian spice blends - garam masala, rogan josh,
  tandoori.  This dish was indeed wonderful.  I love good Indian food
  and this will become a favorite.  The heat from this dish was most
  prominent on the back of my tongue.  Tanya said the original recipe
  called for 10 dried red chilies. I'm glad she toned it down.  She
  advised removing the core of the cabbage and not using it.  She
  prefers this recipe without the sugar but said it does balance the
  heat.  She recommended cookbooks by Julie Sahni and Madhur Jaffrey as
  definitive sources on Indian Cuisine.  As you know, I have Madhur
  Jaffrey's Quick and Easy Indian Cooking and have previously posted
  recipes from it.

  From: "John Geckles" <jgecklesatkscabledotcom>
  Subject: Cooking Class 21 March 2000

MMMMM


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