Day 6…classical music

by anthony

Beethoven’s Piano Sonata No. 8 in C minor (“Pathétique”), Op. 13: II. Adagio Cantabile

This piece of music is a sunset wave crashing on the shores of Cape Cod, gulf side.  This piece of music found me this evening because I have forgotten the importance of candlelit dinners and story-telling by the fire.  I have lost the ability to sit, to be still, to breathe…slowly.  It’s all gotten to be so fast.  Life does not crescendo and decrescendo as the pulse of its progression’s breathes and swells.  Life just goes, at one speed and eventually gets more and more rapid.

There are no clouds here where I live.  There rarely is rain, never snow.  There is no waking in the morning to the sound of rumbling claps of thunder, the massage of rain on the windowpane, God’s strobe light electrifying my bedroom.

“Listen to the birds chirp,” someone always says to me.  So I close my eyes, and what I hear is this same sonata.

And I remember that the soundtrack never ends.

In the silence, there is more music than noise could ever produce.

There’s something magical about Classical music.  It’s so innocent, of a time when men were raised with and fought for honor, pride and, above all, love.  A time when women danced in the streets, man embraced man, and quality of life was more valuable than the quantity within it.

And Classical music reminds me that my imagination exists.  It reminds me that Peter Pan flies on a dragon with King Arthur’s sword through a starlit night and races the clouds to the ends of the earth.  It reminds me that the term “grow up” is a relatively new belief.

It reminds me that I am here in this life not to find a home but to never cease exploring the home this world is for me.

So…Eat, and Love, and Dance.  Then eat some more…

 

One-Dish Roasted Chicken (parts)

Super simple, takes 10 minutes to put together, really healthy.

 

1 Red Onion (quartered)

1 Yellow Onion (quartered)

4-5 Red Potatoes (quartered)

3 Italian Squash (green and yellow) (chopped into big chunks)

2 Carrots (chopped into big chunks)

12 Brussels Sprouts (halved)

Good Olive Oil

S&P

Crushed Red Pepper

Chicken Parts…2 Legs, 2 Thighs

Plain Yogurt (one small container)

4-5 Cloves Garlic (smashed and diced)

1 chunk Ginger (finely chopped)

2 tbls Honey

2 tbls Curry Powder

Store Made Garlic Bread (*note…Don’t get the frozen loaf.  Most supermarkets actually make a spread on their own bread which is usually better quality…and cheap.)

Preheat oven to 450 degrees.  Get a glass pan/baking dish out and ready to be used.

Cut up all veggies and throw into a bowl.  Throw in a few good glugs of oil, salt, pepper and red pepper (all to taste, but, a good size tablespoon of each is safe).  Remember, you could always add more later, but you can’t take out.  Mix everything together then pour into the pan.

In same bowl, whisk together yogurt, curry powder, garlic, ginger, honey and a good glug of olive oil.  Kick in a little s&p to taste.  When it’s ready, pat dry the chicken and throw into the mixture.  Get the chicken nice and drenched then place along the top of the veggies.

Pop in the oven for 40 minutes.  After 40 minutes, take out, drain any excess juice (if necessary), flip chicken and pop back in the oven for another 20-25 minutes (depending on your oven).

When there’s 5 minutes left, throw the garlic bread on another shelf in the oven.

Serve it up and chow down…

Enjoy!