@Bernard said in Musical Interlude — Dick Hyman:
Wow. And he plays so much with his eyes closed. I wish had such good blind knowledge of the geography of the keyboard!
I noticed that! No dramatic contortions either. Not to mention…isn’t he over 90 years old? Not too shabby.
Dick Hyman plays Sweet Georgia Brown.
I came across this in a FB piano group. I was instantly attracted to it because he is playing the exact model of Mason & Hamlin concert grand that I have, except this one was made around 1915 and exquisitely rebuilt. Mine’s from 1928 and needs a lot of work, but I believe it could sound like this some day.
It even sounds good on my iPhone. The treble just sparkles! At the end, he tells the audience it is one of the best pianos he’s ever played.
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Link to video(link url)Yes, I often have almost-stale bread sitting around. Like a quarter of some round loaf. So when I am making soup, I’ll slice it into cubes and throw it on a skillet (sometimes with oil, sometimes not), let it get browned. Some soups also like a finishing touch of grated Parmesan.
(Apologies for posting such trivia in a time of our National crisis.)
@Daniel Well, now that I think of it, sure, I do like a lot of artists. Bosch, Durer, Van Gogh, Rothko, Nevelson, Klee, Krasner, and probably a dozen others whose names don’t occur to me right now. I guess I can appreciate them without knowing how their technique works.
I don’t have a strong visual sense, the way I have a well-developed appreciation for music, or even literature. I don’t know “how” to look at art, yet sometimes I’ll see a work and find it quite affecting. Maybe that’s enough.
@AndyD Your picture of The Pianist’s Mentor reminded me that there are a number of books on pianism by famous teachers (Neuhaus, Whiteside et al.) and I haven’t read any of them. The ones I’ve glanced at seem kind of dry, and it must be hard to describe fine muscle movements in lively prose. One study, The Great Pianists and Their Technique, does have comments by pupils of Liszt, Chopin and others which are interesting.
Today (Sat.) we go into the deep freeze, with a low of 7 degrees and a wind chill of minus 16 in the evening. Continues on Sunday.
@Steve-Miller Yes, I did it in one pot but the ordering of ingredients was crucial. Long-cooking things first, quick ones like spinach at the end.
I decided to make a soup out of veggies that needed to be used (not nearly dead). Onion, celery, potato, tomato, summer squash, crimini mushrooms, baby spinach. With some fresh dill, because they sell dill in these enormous bunches that could feed half of eastern Europe. And a tbsp. or so of Better than Bouillon vegetarian concentrate. Seems to be working.
I use it in soup a lot. Lately I see recipes advocating for it in other things, salad dressings, flavor boosting (salty, umami). Simplest, and most traditional, is miso soup: tofu, scallions, miso. Maybe add shiitakes or carrots if you want more ingredients, but the classic still shines.
Thanks for that article, Bernard.
Culled from Facebook comments:
“Abraham Lincoln saw it. He said it was the worst experience he’d ever had in a theater”
“I called the theater to find out what time the showing started. They said, ‘What time can you get here?’”
I'm glad I'm not a teacher having to deal with this stuff either.
@Steve-Miller said in Weather where you are thread:
Just before we moved here a friend gave me this goofy hat, saying it seemed like something I’d need. He thought it was hysterically funny.
I just love that the ear flaps…have ear flaps.
10 inches of snow, with some variability across the city. We did some shoveling today but it’s taxing physically, and we have a lot of sidewalk, being a corner property. It’s now sleeting, which makes the snow even heavier. We’ll have a local guy finish up tomorrow.
Single malt helps.
@Daniel I admit that games can be fun and contribute to cognitive health and social connection, but I think robust activities like travel, attending concerts or museums, practicing an instrument, vigorous exercise, auditing a college-level course, etc., can more strongly enhance well-being.
@CHAS said in Old People Love Soup:
@RealPlayer
How do you heat miso without killing the bacteria that is supposed to be in it?
You don’t really deliberately heat it up. But you have to mix it into a hot liquid to create a broth. We add miso at the end of the cooking time. Take some hot liquid from the soup, put it in a separate bowl or Pyrex cup, dissolve the miso in that, stirring with a spoon. And then add to the bulk of soup. Or heat up a cup or two of water, dissolve miso in that, then add to the soup.
I make a vegetarian soup about once a week or every other week. For regular soup I use the food processor to chop carrots, onions and celery to make the soup base, then add broth and main ingredients. Another fave is miso soup, which is incredibly easy…I usually add scallions, mushrooms, tofu, maybe Japanese radish.
But I also liked soup before I got “old.”
Balmy low 40s today but descending into the teens tomorrow. Sunday is supposed to be a big snow day.
