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Pastimes : My House -- Ignore unavailable to you. Want to Upgrade?

To: Poet who wrote (1014)	9/24/2002 12:50:58 PM
From: E	Read Replies (1) \| Respond to of 7689

The violin. She's very good, too. My (wonderful) daughter-in-law studied violin herself sufficiently to enable her to be a good coach when the children practiced. (Little brother just started cello.) This was in the email from my D-in-L telling us about the results of the audition: ___ did get into the Seattle Youth Symphony and really likes it. The entire family went to hear the Seattle Symphony play Beethoven’s 5th Symphony and had a wonderful time. We all got dressed up and the kids looked adorable. People were so pleased and amazed to see them at such an event. And this is from an email from my son: Today we saw the Seattle Symphony (the pros, not kids) at Benaroya Hall play things including Beethoven's 5th which was excellent, as you can imagine. Except I kept hoping they'd do the Saturday Night Fever variation, "A Fifth of Beethoven".

To: Poet who wrote (1014)	9/24/2002 12:53:19 PM
From: E	Read Replies (1) \| Respond to of 7689

I got, from the Library, Marian Burros's The New Elegant But Easy Cookbook. Here's Sicilian Carrots. Sounds elegant but easy: Sicilian carrots Use the best olive oil you can, it makes a difference. 2 pounds peeled baby carrots or regular carrots, thinly sliced 4 tablespoons extra-virgin olive oil 4 tbspns dried cranberries 3 tbspns pine nuts 9 medium basil leaves, cut in julienne strips. (rolled stacked leaves, slice crosswise into thin strips) salt and fresh blk pepper to taste 1) Preheat oven to 400 degrees. Spray two large roasting pans with nonstick olive oil, spray and arrange the carrots in a single layer on the pans, mixing with 2 tablespoons of oil. Bake the carrots for 30 to 40 minutes, occasionally mixing them so they don't burn. They should become soft and start to brown. Remove and let cool. 2) In a bowl, mix the carrots with the cranberries, pine nuts, basil, and remaining 2 tablspoons oil, and allow to sit overnight in the fridge. 3) To serve, let return to room temperature. 6 to 8 servings.