Worth A Second Look - Piano Lessons and Pianos in the Home

 

 That old piano.

It`s big and clunky and a nuisance.  It just sits in the corner and collects dust.  I hate moving it around and nobody plays it anymore.  I inherited it from my grandparents, nobody in my family wants it and I need the space for my new sectional leather couch.  Here it comes Kijiji, for free, if you haul it away. 

Don`t do it.

How about taking a look at that incredibly beautiful piano with a fresh set of eyes:

•  Not willing to pay for or can`t afford lessons?  There are many publications/on-line tutorials for you to teach yourself.  A huge accomplishment and very satisfying!

• Boost your brain power.  Lessons can improve your IQ.
• Playing is a stress reliever.
• A grand piece of furniture with a shelf for your treasures. It adds character to your home.
• Provides extra seating when needed.  The piano bench can usually seat two.
• If you're not afraid, refinish it.  Stain it a different color or paint it to match your decor.  You were going to get rid of it anyway...for free.
• Very vintage.  Home decor is so cookie cutter and trendy nowadays.  Pianos will come roaring back in style, therefore..

Piano's and piano lessons are definitely worth a second look!

Cherry Whiskey

Cherry Whiskey

Mrs. Spence.

Take eight quarts of fine ripe cherries; put them into a jar, then pour over them six quarts of either good whiskey or brandy; let it stand for a month, then take out the fruit, bruise it in a mortar, put it back into the liquor, and let it stand another month; strain off the liquor, and to every quart add three-quarters of a pound of loaf sugar; let it stand to settle and cool; when quite cold bottle and cork well.  Excellent, and improves by keeping.

Super Easy Roasted Asparagus and Zucchini

1 bunch asparagus, rinsed and dried
1 small zucchini, sliced
3-4 tablespoons oil, vegetable or olive
1/2 cup Parmesan cheese, grated
Salt and pepper to season
Red pepper flakes to season

In a large bowl, toss asparagus and zucchini with oil, making sure vegetables are covered.  Lay out on cookie sheet or baking pan.  Salt and pepper to season and sprinkle with red pepper flakes (they're spicy so use sparingly) and Parmesan cheese.

Bake for approximately 15 minutes.  Serve hot.
Recipe by Brooke Waronek

On Knowledge and Confidence...

"The world's best chefs have learned what ingredients should be included in their dishes, but they become the best when they outgrow the cookbooks."

                                                - Harvey Dorfman

 Photo by Jacklyn Waronek

Meat Sauce for Pasta

1 796 ml can crushed tomatoes
1 540 ml can diced tomatoes
1/2 pound lean ground beef
1 small cooking onion, diced
2 cloves garlic, crushed
2 tablespoons brown sugar
1 tablespoon vinegar
1 teaspoon Better Than Bouillon vegetable stock
Dried or fresh herbs for seasoning: sweet basil, oregano, parsley, chives
Salt and pepper to season

In a large frying pan, brown ground beef.  Add onions and cook until translucent.

Add crushed and diced tomatoes, garlic, brown sugar, vinegar, bouillon and seasonings to ground beef mixture.

Salt and pepper to taste.

Bring to a boil, reduce to low and simmer for about an hour.  Adjust seasonings as sauce simmers.

Serve over spaghetti or favourite pasta.

Use Butter Generously

From Use Butter Generously by Miriam Williams: The Farmer's Wife Cookbook

"Fats which are competitive to butter all have their place, but one does not yearn to be particularly lavish with them.  With butter it is different.  I level-measure baking powder, spice, flour for cakes or gravy, but when it comes to measuring butter for seasoning, it's a rounding table - spoonful or a generous lump.  Few things make me bristle like the restaurant sandwich which isn't spread with butter, and clear to the edges, too.  The dairyman who almost caused a rift in the church by his explosions over the "measurably skimpy" pats of butter which the ladies aid served at the church supper, has my sympathy."

To learn how to make your own butter in a mason jar, go to Monday, February 10th post here at The Summer Kitchen.

Fried Oatmeal with Toasted Pecans and Raisins

1 cup pure wholegrain quick oat flakes (I use Only Oats)
2 cups water
salt, to season
1/2 cup raisins, chopped
1/2 cup pecan halves, toasted in oven, then chopped
Butter for frying
Maple syrup for serving

Prepare oatmeal as per package directions: Bring water and salt to a boil.  Add oatmeal flakes.  Reduce heat and simmer for 3-4 minutes or until oatmeal is extra thick, stirring constantly to avoid burning.

Mix raisins and pecans into oatmeal and pour into small loaf pan.  Place in refrigerator to cool.  When oatmeal loaf is cold, remove from pan, careful not to break up.  Slice oatmeal loaf and fry in butter in pan over medium high heat to brown the outside and heat thoroughly.

Serve hot with maple syrup.

Tip:  Oatmeal is quite bland so be sure to salt accordingly.  Also, nutmeg or cinnamon could be added for extra flavor.