The Very Music of the Air

My husband’s parents are longtime travelers and music lovers. In addition to being their son’s chief cheerleaders and supporters in his musical career from the beginning, they have always enjoyed listening to all sorts of other music, particularly jazz, and in that, particularly big band and swing music. They love live music and have gone many times on road trips to various jazz festivals over the years, and Mom called this afternoon with an enthusiastic review of their just-completed trip down to the Newport Jazz Festival. They don’t do any of this by halves: it’s a serious pack up the car and leave home expedition for these two, in this case a drive from east of Seattle where they live on south down the Washington corridor to Astoria (just over the Oregon border) to meet a couple of good friends at a restaurant before they trek their last couple of hours down the coast to Newport, Oregon where they stay for the festival. They attend a number of concerts and events every time, and this time opted for the additional festival closing candlelight dinner with its own live music. And of course, being Mom and Dad, they also took a couple of side trips to see an old friend (possibly younger than they are) who doesn’t get around as much, and to go a bit farther down the coast for an extra stay in a seashore place they love. And the centerpiece of the trip is, on these expeditions, certainly still the music–they take such contagious joy in the variety of performers and styles and pieces and concerts they hear each time and, I think, are fueled by them with a bit of a new lease on life each time too. Music does do that to us, as I might have mentioned once or twice in these posts . . .

digital drawing imageI think of all the lives that have been changed by music–and the music-makers who have changed the lives of us listeners who get to experience it–and am astounded yet again by the potency of this communal experience. What would it be like to [shudder!] have a world with no composers, no violinists, no Dave Grusin, no African drummers, no klezmer bands, no Ray Charles, no Elly Ameling, no Chinese opera, no Eric Clapton, no mariachi, no Baroque oboists, no ZZ Top, no reggae, ska or zydeco music, no Ella Fitzgerald, no oud or sitar, no Jussi Björling? An unimaginably dark place, that world, if you ask me!digital drawing imageI’m always immensely pleased to hear Mom and Dad have had another marvelous time out exploring and savoring the countryside. Of course there’s the simple delight in knowing they’re happy. But besides that, through these adventures of theirs they keep up with an enormous cadre of family and friends all over the country, take interest in a mind-boggling range of cultural and historical sites and sights along the way, admire the breathtaking breadth of the American landscape and its ever-changing character, meet and adopt fascinating people everywhere they go, dine at whatever local favorite watering-hole captures their imaginations, and come home to tell the tale and renew our interests in such things–either over the phone or, if we’re lucky enough to all be in the same part of the country at the same time, over dinner.

So much of this started in part as a response to their love of music and the pull it has to bring them across this sprawling land. I think of the composers, music theoreticians, and other artists and philosophers worldwide and over the years who have posited a cosmic musical scale, heard music in the ambient overtones of the atmosphere in which we exist, and built art and ideas around that in ways the speak to the inherent musicality of our existence. It’s entirely possible to conceive of the existence of something that very literally attunes us to one another and to the universe in which we exist, that urges us irresistibly to live in harmony somehow.

digital drawing imageWhether there is some quantifiable and empirical way of knowing and understanding this, I as a non-musician and madly un-scientific person can’t tell you fully. What I do know is that there is something so inherently compelling in music that almost all of us are drawn to its power in one form or another. And that there is plenty of good reason for us to attempt harmonious living of whatever kind we can, and if there is no other way to achieve such things I think that in music might very well lie the key to doing so.

Foodie Tuesday: Everything in Due Season, If You Happen to Have That Sort of Thing

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Don't you just love autumn, with its colors toasted by the long summer sun, its air wafting with spice and earth . . .

I am very fond of autumn, at least what I think of as autumn. It signals the waning of the full ripening cycle of living and fruiting things on the earth, an anticipatory time when wind should be sweeping out old leaves and old habits and letting in the last cracked-open windows and doors an air of things to come. I’m having a little trouble getting my personal clock synchronized to believe it’s autumn right now, though. Sliding ever so gradually out of a blast-furnace summer so that temperatures in the middle of the night are still too warm for a coat and the roses and cosmos decide they can finally get into bloom–in October–contradicts my sense of logic when juxtaposed with being back in the school-and-concert season. And don’t get me started on the two-week “winter” thing!

I don’t dislike the virtually perpetual bathing in sunlight, no, you’re never going to hear a serious complaint from a SAD-sack like me about too much light, but I find the whole thing just a little confusing. I didn’t come from a land of perfectly defined, archetypal seasons, either, but there was a certain rhythm and temperature change that even in the temperate northwest tended to make me think seasonal thoughts with relative ease. So I could really get behind the whole logic of eating seasonally as well as locally. Up to a point. See, out there I had, admittedly, an overabundance of a whole range of foods available fresh and nearby for a bigger chunk of the calendar year than those living in more truly distinct seasonal climates could have. I might have to trade out one fish or vegetable for another, even one fruit for another, from month to month, but having a truckload of choices at all times spoils one for having to think very hard.

Here in Texas it seems there’s an even finer line between when you can and can’t get foods at their peak. So if I’m not getting clues from the outside temperature or the scent of the air, I’m having to rely more heavily on more artificial indicators of What It’s Time to Do, culinarily speaking. Frankly, it’s still picnic-and-popsicle weather around here when we’re practically hitting Midterms and the first big flurry of constant recitals and concerts of the year, and I feel, well, a little weird wearing sandals and short sleeves to attend those things. I’m almost grateful that most indoor events tend to be overenthusiastic with the air blowers so that the air conditioning requires my bundling up indoors, at least, even if I can’t do so outdoors yet.

Meanwhile, all of the food writers I love and all of the sitcoms and stores and advertisers are conspiring to tell me it’s long since time for pumpkins and braised lamb shanks and don’t forget, Talking Turkey, because as well all know, Thanksgiving has already happened in Canada and that means it’s headed our way! I just can’t quite reconcile the whole thing. It’s not that I don’t find pretty much everything not nailed down quite delicious regardless of time of day, month, or year if it’s available–sometimes it’s all about whether it seems right.

So I leaned ever so slightly off the summer chuckwagon when I made lunch the other day, because even if the weather refuses to cooperate with my sense of seasonal propriety, I’m darned well going to have a touch of autumn. I don’t suppose, when it comes right down to brass tacks, that there are limits to what tastes good at any given time, so if I can lay hands on it and it’s not so artificially shelf-stabilized as to have the half-life of radium, I guess I need to just make my own seasons here.

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Duck breast with wine sauce, carrot chips and bok choy

I kept the preparation simple both because it’s my M.O. and because anything more demanding would’ve taken enough time to kill off my urge for something a tad autumnal, as I’d break a very unladylike sweat in these temperatures if I got the least bit hyperactive in the kitchen. Duck breast sous vide is, I must say, a dandy and handy fix. I figured if the maximum time recommended for medium-rare duck breast s-v was about eight hours, the same temperature for a lot longer could bring it to the edge of confit, and so it was. All that remained by the time I’d put together a dish of quick steamed bok choy in light ginger-lime-soy-sesame dressing and reduced a handful of blackberries, a cup of Merlot and a knob of butter to a syrup and strained it and sweetened it up with a spoonful of Texas red plum jam was to sear the duck skin and plate it all up. As usual I took an exceedingly casual approach to the latter action (as you can see above), which was just as well because those pieces of duck hadn’t a hope of staying in neat perky little slices by the time they’d been virtually melted. In that condition, they would in fact make pretty fabulous tender shredded duck tacos, the direction I suspect I’ll take next time I lay hands on el pato fantástico. If it looks like a taco and quacks like a taco . . . .

So at last I’ve started edging my way toward eating something that at least sounds more autumnal to me than all of the stuff I’ve felt right eating up to now. Perhaps feeding my sense of the season by the forkful will have a better chance of getting me in an autumn frame of mind than what the relentlessly summery weather has managed to do so far. Otherwise, I’ll wait too long and it’ll be winter I’m having to invent, so I’d best get moving on this or I’ll hardly have myself ready for all of the necessary delights awaiting me.

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All seasons have their gifts . . .