Monday, May 5, 2008
In a Lovely Jam
Tonight's piece is Chopin's Waltz in C Sharp Minor
The competitors are Rafal Blechacz and Vladimir Horowitz, and if you can endure the minute and a half of thunderous applause for Rafal, your patience will be duly rewarded. Notice the difference in the two styles of playing. I grew up with Horowitz' version being the epitome of how this waltz should sound, yet Blechacz makes it sound so bittersweet and mysterious, fitting for our jam session!
Vladimir Horowitz at the White House...back in the day.
The pregnant vixen with the craving for sour patch gummy worms left me a large bunch of fresh but equally sour rhubarb. My quest: to make the offsprings and the man who helped me spawn them like Strawberry-Rhubarb Jam. Not an easy task, since the man of the house hates strawberry rhubarb pie. But I am determined, so.....after researching the intarwebs, I have discovered the recipe that might succeed where no one else has failed. For lack of trying.
5 or 6 cups chopped fresh rhubarb
2 cups white sugar
1 bag of frozen strawberries
1 (3 ounce) package strawberry flavored gelatin
In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars set in boiling water, put the lids on, boil for ten minutes, turn off heat, let cool, and refrigerate. You may get anywhere from 4 large jars to maybe 6 smaller ones.