Persistent Admirers

digital illustrationLeave the Help at Home

Off she went to see the market, basket full of goods and greens,

And the fond companions with her came to see the market’s scenes,

Prancing, dancing, baying, barking, nipping at her head and heels;

By the time they neared the city, all beset by crowds and wheels,

She her petticoats beribboned had all stained and soiled and torn;

Hat askew and heels unbuckled, basket broken, cob and corn

Strewn, her lettuces and flowers flung amain, and so she sat

In the rutted road’s dry scours, in the dust, and that was that–

No point now to going onward to the market if she would,

Dog and pony show now ended (at the least, that part was good)–

Then the animals felt sorry for the chaos and the mess,

Made a show to make her cheery, give her back her happiness.

Nothing mended for the market, recompense for not a sou,

But she smiled at how they capered, no more anger and to-do,

And they picked up, swift and swishing, tails and coattails all a-sway,

Backward home, though she was wishing it had gone another way;

To the market back, tomorrow, she would go to sell her wares,

But avoid her current sorrow,

Locking up those pranks of theirs!

Under the Arches

I walk into the room after the rehearsal has begun, and the men are working on a slow passage of Handel. Choirs I and II sing the same tenor, baritone and bass parts at this part of the piece, and they have unified their pitch and the round warmth of their Latin vowels so that despite having only ten of them singing a relatively soft phrase, the sonority is beautifully intense and sweeps me into the room on an almost ecstatic wave.photoI sit and finally have a look around. The doctoral student assistant is conducting, and one of the voices raised is my husband’s, from where he’s joined Choir II. I close my eyes for just a moment to listen to the lilt and roll of the men’s voices.

When the women rejoin and the full ensemble begins to move forward, picking up speed and volume as the text becomes more buoyant, I feel myself lifted further on the waves, transported far from this concrete box of a room and its cold fluorescent lights.photoSuddenly I am under the morning light pouring through a cathedral’s oculus, gazing up into the curves of the arched nave and dome. I am pacing sedately through the arcade of a cloister, the afternoon sun warming my heels as it peers into the intervals between the pillars. I am in the garden, watching the sun set on the curled canes of the roses climbing there,the bows of the water leaping in the fountain, the draped arms of the willow as it leans out to embrace the day’s last rays of light.

This is the sweetness of music, and in this wash of light and dark, cool and warmth, joy and meditation I can gladly lie for a thousand years.photo

Foodie Tuesday: Salmon Champagne Evening

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Shake it up a little even when you’re hungry for a favorite: this time I made my staple smoked salmon pasta in lemon cream sauce with a half-and-half combination of hot-smoked and cold cured salmon. It was a hit, and we demolished the dish in double time.

Salmon is calling me once again. Steamed, poached, roasted, smoked; cold, room temp or hot. I love it as a broiled filet and I love it as freshly made sushi. It is the perfect fat and tender foil for lemon cream sauce with pasta, the ideal topping for a chewy cream cheese-schmeared bagel, and the cedar planked heart of a gorgeous summer supper.

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Salmon, simply cooked in a covered stove-top pan with ginger juice and lime juice, makes a quick and tasty main dish for a simple meal. And can you tell I love dill with salmon? Must be my Norsk roots showing. Of course, I could also make a Champagne beurre blanc or a Champagne version of Hollandaise, and wouldn’t that be nice, too?

So I thought it was time to make some nice salmon cakes to cheer my salmon-loving heart and fill my seafood-hungry innards. What else is a landlocked mermaid to do?photo

Sweet Salmon Cakes

2 hand-sized boneless, skinless wild salmon filets

1 small tin of tiny, briny sweet shrimp (drained) [when minced, these combine with the potato flour and egg as great binders for the cakes]

Juice and zest of 1 small lemon

1 teaspoon of Tamari

1 teaspoon of vanilla

1 Tablespoon of sushi gari (pickled ginger)

1 Tablespoon of potato flour

1/4-1/2 teaspoon lemon pepper

1 egg

Combine all of these ingredients in a food processor and pulse them together until they’re as coarse or fine as you like for fish cakes. [In lieu of a food processor, you can of course hand mince the fish and shrimp and mix together lightly with the other ingredients.] Don’t overwork the blend. Form the mix quickly into 4 cakes and coat them generously with no-additive dehydrated ‘mashed’ potato flakes. Fry the cakes over medium-high heat in butter (use a nonstick pan) until golden brown. Turn off the burner before the cakes are fully cooked, and just let them finish cooking as they set up while the heat’s dissipating from the burner. These, too, would of course be swell with Hollandaise or beurre blanc, but worked nicely on this occasion with lemony avocado puree, and were happy companions with a cup of Southern style tomatoes, okra, corn and green beans, plus  butter-steamed carrots bathed in maple syrup.photo

Feed the Birds

I loved the movie Mary Poppins when I was small, and surely will still love it whenever I see it again. The charm of the story combined with such a well-cast ensemble and the magic of cinematic technology are hard to surpass. I loved the sweetness and buoyancy of the tale and its jolly playfulness and the marvelous escapism of it all. Those were surely the characteristics the filmmakers intended to capture children’s hearts and attentions.

But perhaps more than any other thing about that movie, I think, I loved the song Feed the Birds. It seemed such a small thing in the scope and scale of the whole production, but that, in fact, may be precisely what makes it still stand out in my mind. That, of course, must have been part of the grand plan as well. Clearly, it worked on me. As little and secondary as it may have appeared in the grand scheme of the cinematic version of the story, that song’s piquant minor melody and, especially, its very allusion to the importance of the seemingly insignificant stay with me and move me even when little else of the film’s specifics remain in my memory. I’ve read that this was precisely the intent of the piece and its inclusion in the film. Clever, that Mr Disney and his professional storytelling cohort.

Clever, and they weren’t wrong either.

The beggar urging passersby to trade their tuppence for her packets of bird seed, as well as the birds hungering for it in the hardscape of the city are both easily avoided, neglected or despised by the better fed citizens who might rather brush them off than admit to their existence. That little vignette reminds us, and rightly so, just how much those persons, creatures and events we’d often prefer to ignore or deny really mean.

Their loss or abandonment creates a much more profound emptiness than their seemingly small stature could possibly imply. It’s the barrenness of spirit, of humaneness and hospitality, of compassion and grace in the rest of us, that is the real cost of failing to tend to the weak and small. And it can be the smallest gesture, tiny as a handful of bird seed, that opens the way for healing and humanity and hope.photo

Peter Pan vs. Mother Earth

Maturity is a hard concept to nail down. So few of us would willingly embrace the larger idea of maturity after all: the implication is too much doused with the odor of aging and the loss of innocence, playfulness and joie de vivre.

But if I can move away from those irksome, unflattering aspects of maturation, there is a whole world of better and more admirable traits awaiting me. To refuse to grow up, as so famously done by Peter Pan, one has to reject all of those pleasures and opportunities afforded only to those willing to submit to the passage of time.

I will continue to avoid becoming ensnared in the traps and trials of aging as long as I can get away with it, and probably further. Who wants to become exclusively serious, constantly responsible or particularly predictable? Not I! Age may force me to slow down my physical pace or even make me willing to concede that there is such a thing as a skirt too short or heels too high or a blouse too fitted to be quite seemly for my years, never mind that choosing certain forms of entertainment or places to go or goals to achieve are not particularly well suited for me anymore.

But I am also glad to let down the barriers to other aspects of maturity, and to embrace my aging with a certain relief when it comes to those. I care less and less, for example, about whether I look fashionable or impressive, so the heels and hems can be whatever altitude suits my comfort and mood. I’m happier in my own skin with every year spent getting to know and define and design it.

That, my friends, is the greatest gift of aging: I am freer from the worries, demands and expectations of the world around me and can work at shaping who I am, what I want, and how I feel more deeply and contentedly than when I thought there was a greater need to conform. Youth is not nearly so unfettered as we idealize it as being; so long as more mature people own our territories of home, school, work and even play, they also rule our lives. So long as we concern ourselves with comparison, competition and popularity, we let others have the power as well. When we learn to fit in and find community by being our truest selves, it changes the tune entirely. This is the richness, ripeness and harmony–within and between–conferred by true maturity.digital illustrationAnd while I’m thinking about musical metaphors, I really must give you a link to my husband’s latest YouTube appearance, conducting the beautiful and magical Monteverdi Vespers of 1610 with the Collegium Singers and Baroque Orchestra of the University of North Texas, with some tremendous guest artists singing and playing alongside the artful student and faculty musicians. This production was the premiere performance of the new edition of the Vespers that was developed by UNT professor Hendrik Schulze and ten of his graduate students, and among the instrumentalists playing on marvelous period instruments were some of the greatest players now gracing the halls and stages of the Early Music genre. Enjoy!

Sometimes I Surprise Myself

I catch a glimpse of myself in a window or mirror as I pass, and I am astonished to realize that the person I see is Me. It’s not so much that I’m horrified or amused by my rapid slide into aging’s odd forms of pseudo-disguise, by my generally slovenly dishevelment after rigorous housecleaning or gardening, or by my bizarre thoughtlessness about what I left the house wearing (though any of those might conceivably play a role from time to time); mostly, it’s just that I don’t really think that much in general about what I look like and so it always catches me very slightly off guard. My spouse tells me he finds me attractive, and that’s all I care much about, as my appearance goes, short of anyone finding me visually repellant, and thus far, no one has admitted that one to me.photo montageFortunately, the same spouse who is stuck looking at me more than any other person has also acted as my barber and general appropriate-dress consultant for the last eighteen years or so, so if he doesn’t like what he sees, he’s free to recommend a different outfit or cut my hair in a new way. This last summer’s road trip, while it didn’t make it impossible to cut my hair, made it inconvenient enough that we decided to just experiment with growing it out longer than two or three weeks’ worth as has been the norm for all these years. It was mostly just a laziness-motivated decision on my part, but after a couple of extra weeks I started to like the idea of just seeing how my hair grew out after having been so uniformly short for a couple of decades.photo montageTurns out, there’s some slight wave to my hair, an unexpected–ahem–turn after the last number of years having had pretty much straight hair, short as it was. I kind of like that what white hairs I have show up better with the slightly longer look too–an accent I like much better than my naturally bland brownette color. Hey, maybe the streaks of white will further highlight my pasty-pale complexion. Ha! Not for nothing that my Thai college roommate and her friends from home called me Princess Snow White!

I decided to celebrate my new/old (wink-wink) look by trying my hand at jewelry assembly last week, and concocted a necklace out of jewelry findings and parts plus a couple of items I already had among my collected miniature sculptural found-object goodies. While I’m obviously a neophyte at the whole practice of concocting jewelry, I was rather pleased with my little semi-Steampunk necklace, perhaps the more so because the first person who saw me wearing it the first time I did so was very complimentary. Given all of the new bits of image-tweaking, and having been asked by a couple of friends to update my Gravatar now that I have a tad more hair to show, it seems apropos to get around to it. In another slightly surprising event, I managed to take a photo in which my eyes remained open, I did not decapitate my self-portrait or get my usual wildly wiggly motion blur, and most amazingly of all, I don’t mind the picture terribly much. So here we go. Never know what I’ll surprise myself with next.photo

Graceful Phrasing

digital illustration from photosFrom my privileged perch in the corner of rooms where music is being studied, rehearsed and discussed, I hear all sorts of interesting and enlightening things on the musical topics at hand. Also, plenty of stuff that goes right straight over the top of my pointy head. After all, I’m hanging around with a bunch of scholarly and often exceedingly experienced musicians, and they’re speaking their own language, one that has jargon and concepts far beyond the reach of someone who took five years of childhood piano lessons and a few voice lessons, all without ever actually learning to read music. My poor teachers had no idea how far in over their heads they were in taking me on, but I must assume that most of them figured out my scam of ‘play [or sing] it for me so I can hear how it should be done’ so I could learn it by ear in lieu of figuring out why the notes never seemed to be where they were supposed to be in my fancifully dyslexic internal designs. In any case, I rarely hear musicians talking without getting off course myself a few (million) times along the way.

It’s not all that different, for me, from sitting in on a conversation between those speaking, say, German, Swedish or Norwegian, Spanish, French or Italian: if I already know the theme of the present discussion and a few of the key words, and can suss out the attitudes of the participants to the topic, I may be able to follow the conversation in a vague, generalized way, and nod yes or no on occasion with pseudo-intelligent accuracy. But could I actually participate in the talk? No, don’t make me laugh! Contribute anything meaningful? Not an atom of a chance!

All the same, the musical musings I overhear have a certain advantage as far as I’m concerned, since the discussion of music necessarily entails terminology (not least of all, the Italian words and phrases that are the lingua franca of score study and rehearsals), and to the quickest and clearest way to describe something musical on the fly is often to simply burst into song on the spot.

How one conducts or performs the phrasing in a musical work does a lot to determine not only its flow from beginning to end, but how text, textures, colors, sonorities, melodies and meanings may be enhanced or diminished, heightened or made more subtle. The way one phrases a discussion of music in front of a non-musician can, as I’ve found, affect how much she understands what’s being said, suggested or sung as well. Ultimately, I find that many such opportunities for listening in not only enhance the eventual performance but also my enjoyment of the preparations for it, which can stand alone as entertainment or, who knows, even education.

And if it sounds mellifluous and marvelous along the way, the invitation is almost always accepted, even by this ignorant listener. Just as when I listen to entirely unfamiliar songs and performances and sometimes take quite a while to warm up to them, hearing chatter among real musicians of any level gradually helps me to learn a bit of the way that they approach their work and play and to understand their still-mysterious language. I may not know much, but I know that there’s a lot to learn to like!digital illustration

A Couple of Rustics

photo montageI’ll readily accede to being flighty in my affections. My short attention span and my determination to avoid playing favorites in dangerous or dullard ways may contribute to this seeming fickleness of mine, but I think life short enough and the list of possible pleasures long enough that it’s probably the extensive gap between that most often keeps me from landing in any one spot for great lengths of time.

My husband, too, is fairly catholic in his tastes, so though we are both creatures of habit and preference in many ways, we’re often pleased to discover any new delight to add to our own inventories of happiness. As a pair of artists, we’re often included in or happy to observe all sorts of cultural events and elements, and a rather common denominator of those is urban life. Cities do tend to have concentrations of resources. We both love the inspiring energy and wonders of The City, whatever the city of the moment happens to be.

But exposure does not guarantee infusion, immersion or exclusion. We can love and revel in our big-city adventures and lashings of high art and culture, but we’re not particularly notable for our own impressiveness in those realms. Simplicity, ease, companionability and comfort trump all of the glossy and glamorous stuff of life, in the end.

And the thrills of the city are always best savored in the context of time well spent in the contrasting marvels of the countryside. Salt to enhance the sweet. Earthiness and roughness to offset the shiny and sleek. And I guess I feel these latter things enough inside, thinking honesty and humility preferable and more natural to my way of being, that I’m more often a country mouse in the city than a city mouse when in the country. Neither my spouse nor I is probably all that complicated, despite the sophisticated milieu in which we may find ourselves at times. We are ordinary, visitors in the land of specialness, rather than the reverse.

A little time spent in the countryside tugs us away from all flash and clamor. Couple of bumpkins, maybe not entirely. But a little rusty and dusty around the edges, yes. A couple of rustics, really.

Above and Beyond

digital illustrationSky Candy

Stars, sun, comets, moon and planets; rain and lightning, clouds and mist;

Birds and butterflies and rainbows; dragonflies by morning kissed:

What a sparkling declaration of the minutes passing by,

What a joy, this constellation of sweet treasures in the sky!

Though I hunger in the silence of shut-in days, sleeping, blind,

I keep constantly the radiance of these jewels in my mind,

Hoping, dreaming, moving, soaring–real, or the internal, eye

Loves the beauties so alluring of sweet treasures in the sky!

Foodie Tuesday: Having a Desperate Moment

Sometimes when I’m hungry for something particular, especially something I either don’t know how to make or simply don’t have the ingredients and/or time to make just then, I feel just a little bit panicked. Is it wrong to let someone else rescue me with food? When I was little, I envied the kids at school who had Store Bought stuff in their lunch boxes because I was one of those underprivileged children whose mother filled her kids with wholesome and delicious homemade stuff all the time. Poor, pitiful me!photoWhen I grew up and learned that it was I who had been the spoiled one, it seemed all wrong and backward to get store-bought foods, particularly ready-made things of the sort I actually knew how to make (often, thanks to Mom’s tutelage).

I’ve pretty much found my happy medium, thank goodness. I am pleased to be able–and willing–to make many things on my own, things Mom and other good cooks taught me how to make, things I figured out how to make through trial and error and weirdly wonderful experiments, and things that occasionally just happened on the way to an entirely different recipe or menu. But I have no compunction anymore about letting the experts hand me their delicious culinary artworks any old time, too. Most especially so, when I feel I’m in a little bit of a jam, a pickle or any other variety of a hungry fix.photoAm I hungry now, you ask? Am I ever not, I ask you? Perhaps it’s bed time at the moment, but surely by tomorrow I’ll be ready to get some cookery underway. Or stop by the nearest patisserie or butcher’s or greengrocer’s and do some foraging for what pleases.photo