Fresh bread, olive oil, fresh tomatoes and basil. Oh, and meat. In this case, sopressata and prosciutto. Here is a simple meal with fresh baguette roasted with olive oil, kosher salt and garlic. Baked in is thinly sliced Parmigiano-Reggiano.
An Alexander Beck 2012 Chardonnay that evidently has a nose of “brioche toast”. I didn’t really pick that up, but it went nicely with the bread and meat.
A quiet kitchen. Just fiddling around solo and listening to music. The following artists got some play:
Nickel Creek’s 2014 “A Dotted Line”. I love Sara’s vocals on “Destination”, and these three musicians are so talented. If you’re not familiar with Nickel Creek, I highly recommend…anything.
New find from Spotify – Caitlin Canty’s “Reckless Skyline” . I applaud any guitar player/singer who says, “Hell yes, cello will sound perfect!”
I’m a big fan of Verbow and how Jason Narducy got such a cool sound from his guitar playing and bandmates, including cellist Alison Chesley. Experience a cello solo AND “New History” from Verbow. The song kicks in at the 3:25 mark.
Food and music, a natural combination for pleasure, folly, peace. An interesting end to an interesting week. What do you make in your musical kitchen?