Last night, the Other Half took me out to the Orchestra. A rockstar
wannabe bringing me to the Orchestra, what more can I expect. First
time ever I’ve watched Ivo Pogorelich with an assistant holding up the
music score, quickly I suspected his credibility.
After he finished, it was no wonder why he needed this back-up. Poor
guy’s nursing a cold and playing a Prokofiev Concerto which I can only
describe as continuous hammering of the piano for 28 minutes. Perhaps
they were trying to create more piano tuner jobs. The concerto’s true
beauty in its complexity may never reveal itself to me, though such
fortune I hope to receive.
A night out to the Orchestra, dressed up in evening wear. Dinner at the
local coffeeshop just doesn’t seem coherent to the night. Inside me, I
was wishing for posh dinner. Inside my wallet, well let’s not talk
about it.
The other First for the night was trying out a recipe from Thomas
Keller’s Bouchon cookbook. All that’s required for this dish is the
freshest slice of sole you can find. And from start to serve, 5
minutes.
Instead of our standard potatoes boiled in salt water, these round,
fluffy babies were boiled in crushed garlic, thyme, bay leaf and
peppercorns. Flavours were beautiful absorbed, though to not possibly
noted by diners. I guess now I know when they say, built up your food
from layering flavours.
