Text 5189, 64 rader
Skriven 2010-12-23 21:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: legend fighting 919
===========================
 RH> I would imagine to get most pieces down they have to practice a
 RH> certain extent initially. Then it's probably enough to refresh the
 RH> fingers/mind on pieces you've done before.

There are thousands of hours of prep before one is able to make
more than a horrid squeaking noise on the instrument, but after
that, some continue to practice, and some don't.


 RH> Babe Ruth wouldn't be able to get away with that now. Even the big
 RH> name/big dollar sports figures get fined and/or benched if they don't
 RH> show for up for practice without good reason.

Some do, some don't. For most sports, actually keeping on top
of things is important, but there are a few baseball players
who - thinking themselves in the Babe Ruth category - flout
the rules and get away with it as long as the production is
there.

  As for Kreisler, I can't
 RH> comment except to say he must have had one mega memory.

And mega confidence. But as has been said, Kreisler approached
every performance with the assumption that everyone in the
audience wanted to hear him make beautiful music, whereas
Heifetz (a technically better violinist) approached every
performance with the fear that everyone in the audience
wanted to hear him make a mistake.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Rhubarb Punch
 Categories: Beverages, Punches
      Yield: 6 servings

      2 lb Rhubarb; chopped
    3/4 c  Sugar, granulated
      1    Orange; juice from
      1    Lemon; juice from
    3/4 c  Soda water

  First prize      Soups & Appetizers
  Shirley Dobson, Moncton, N.B.

  "My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the
  1950s. Laura was a teacher and musician, a good cook and a beautiful
  person. We like this drink because it is so refreshing."

  In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to
  medium and cook, stirring occasionally, for 10 minutes or until
  rhubarb is softened. In cheesecloth lined sieve set over bowl, strain
  rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar
  and orange and lemon juices into rhubarb juice. Transfer to pitcher
  and refrigerate. just before serving, add soda water.

  SERVES: 6
  SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canada's
  125th birthday

MMMMM

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