• 955 Grandson's music

    From MICHAEL LOO@1:123/140 to STEPHEN HAFFLY on Friday, September 13, 2019 08:38:52
    How old is he, and what sorts of things is he playing?
    The most recent video is of him playing portions of Mozart's Concerto in
    D Minor accompanied by his teacher on a second piano. I bookmarked the
    link so I can find it again. I'll play it while you all are here.

    I will be one of the last to comment, because even though I
    will likely appreciate the music and the effort, one has to
    bear in mind that I spent thirty years or more professionally
    evaluating students and young professionals for scholarships.
    And when I say "good," that's the equivalent of your standard
    audience jumping on the chair and shouting.

    MMMMM----- Recipe via Meal-Master (tm) v8.02

    Title: Chocolate Fudge Truffles (Uncooked - Never Grainy)
    Categories: Candies, Christmas
    Yield: 1 batch

    4 oz Semisweet chocolate
    -- chopped in small pieces
    6 tb Unsalted butter
    4 tb Heavy cream
    3 1/2 c Sifted confectioners' sugar
    -- (1 lb.)
    1 tb Pure vanilla, cognac, or
    -cognac vanilla

    Combine chocolate and cream in a heavy bowl over simmering water. Beat
    until chocolate melts and the mixture is smooth.

    Remove from heat and add to the confectioners' sugar in a mixer or
    processor. Add vanilla; mix thoroughly.

    Spoon into a buttered 8" square pan. Refrigerate until it is set, at
    least several hours or overnight. Cut into squares. Store in a
    tight tin box and keep refrigerated.

    Yield: About 1 1/4 pounds.

    To make truffles: When the ganache has cooled enough to handle, form
    the mixture with 2 teaspoons or your fingers into small balls. Roll
    in cocoa or finely ground pecans. Store in refrigerator.

    To the wise: By adding extra heavy cream, this recipe also makes a
    quick cake frosting.

    Glenn writes: "This ganache can be formed into truffles and rolled in
    cocoa, or cooled in a buttered 8" pan, then cut into squares. Easy
    does it! But the best part - it is very good. Actually, it is as
    good as the quality chocolate, cream and butter you use."

    From Camille Glenn's 12/01/93 "Flavor to Taste" column called
    "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry
    Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed
    for you by Cathy Harned.

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