Sunday, October 25, 2015

Fazioli -- Front & Center --at Florida State Music Teachers Conference 2015

The Place: Beautiful Sanibel Harbour Marriott Hotel, Florida

The Time: Weekend of October 22 through 25th, 2015

The Event: FSMTA Conference for 2015

Featured Guest: Pianist Richard Bosworth, a concert on the famous handcrafted Fazioli piano (supplied by EURO PIANOS NAPLES, coincidentally the company I work for!)

On Friday, Dr. Bosworth did a presentation of Fazioli, and students and participants tried out the piano.

Saturday, October 24, 2015

Jellyfish Review, new literary publication picks my Flash

My flash fiction piece "I Remember" was chosen as the introductory story for the new Jellyfish Review. I'm honored and thrilled.


Sunday, October 18, 2015

De Romo's One-Year Anniversary

The wonderful Italian grocery & deli & restaurant, De Romo's had an Italian feast to celebrate their one year anniversary in the Promenade Shopping Center on Oct. 15th. My friend Sunny and I attended and had a wonderful time -- a bottle of red, meatball sandwiches and eggplant Parmesan -- and all of it delicious.

There were Ferraris for sale in the parking lot, so of course I picked mine out immediately. It had a price tag of $89,900.

Thursday, October 15, 2015

Homemade French Onion Soup - Folly of a Foody

I can't help it! I'm a foodie! But I'm keeping the weight off, just so you know. Smaller portions, healthier (sometimes) recipes. (currently at a 24 lb. loss. Original weight loss was 25 lbs.)

But I have been hankering for real French onion soup for ages now. If you've ever had the real thing, you'll not likely forget it. And what you get in many (most?) restaurants is poor in comparison. Hardly worth the calories.

But I found an Epicurious recipe which was labor intensive (relatively) but worth every second.

I sliced 10 small sweet onions and sauteed them in a big pot over medium heat in 3 tablespoons of unsalted butter and a teaspoon of veg oil until they got soft.

Then I added a teaspoon of sugar, salt and pepper, and cooked them (turning with a wooden spoon occasionally) for about 45 minutes over medium-low heat until the onions carmelized, turned golden brown. BE CAREFUL THAT THE HEAT'S NOT TOO HIGH. You cannot rush this step.

Then add 1 1/2 cups of dry white wine and cook until liquid is almost all evaporated.

After that, I added six cups of beef broth and an herb bundle (tied up with string): 10 sprigs of thyme and two bay leaves. Bring that to a boil then reduce to a simmer and let it cook about 40 to 45 minutes until it starts to reduce. Adjust seasonings. Add two more tablespoons of butter to the soup when it's cooked. You will simply not believe how good the taste is!

Cut two 1/2" French bread baguette slices for every bowl of soup. Toast them until crisp and dry but not browned. Rub one side of each with a cut garlic clove.

Set bowls on a baking sheet. Add 1/2 tspoon of Fino or Manzanilla sherry to the bottom of each ramekin or bowl, and ladle soup on top. Put two toasts on top of the soup and cover the bread and soup with grated Gruyere cheese. Broil 4 to 8 minutes or until it looks like the photo above!

Soup can be made up to 3 days ahead (without toasts or cheese) if refrigerated and 6 months ahead if frozen. Toasts can be made without cheese and kept sealed at room temperature for up to 3 days.

Wednesday, October 14, 2015

One of my favorites of Billy Collins - "JAPAN"

by Billy Collins

Today I pass the time reading
a favorite haiku,
saying the few words over and over.

It feels like eating
the same small, perfect grape
again and again

I walk through the house reciting it
and leave its letters falling
through the air of every room.

I stand by the big silence of the piano and say it.
I say it in front of a painting of the sea.
I tap out its rhythm on an empty shelf.

I listen to myself saying it,
then I say it without listening,
then I hear it without saying it.

And when the dog looks up at me,
I kneel down on the floor
and whisper it into each of his long white ears.

It’s the one about the one-ton
temple bell
with the moth sleeping on the surface,

and every time I say it, I feel the excruciating
pressure of the moth
on the surface of the iron bell.

When I say it at the window,
the bell is the world
and I am the moth resting there.

When I say it into the mirror,
I am the heavy bell
and the moth is life with its papery wings.

And later, when I say it to you in the dark,
you are the bell,
and I am the tongue of the bell, ringing you,

and the moth has flown
from its line
and moves like a hinge in the air above our bed.