Untitled
Feb 19
Feb 13
Dec 03
Dec 3 2007
http://www.archive.org/details/top.17
George Crumb’s reputation as a composer of hauntingly beautiful scores has made him one of the most frequently performed composers in today’s musical world. From Los Angeles to Moscow, and from Scandinavia to South America, festivals devoted to the music of George Crumb have sprung up like wildflowers.
George Crumb wrote A Little Suite for Christmas for piano in 1980. Approximately 15 min length, this perfect piece of music is so minimal and so energetic at the same time. The main idea of this work is dialogue between sound and silence, which is the fully legitimate member of George Crumb’s music. The long pauses between intensive moments of piano blasting can prepare the listener very well to conceive all musical ideas, and the whole impression is really stunning.
This work, exclusively released by Top 40, is a live recording of George Crumb’s “A Little Suite for Christmas”, performed by Pavel Dombrovsky, young and very talented pianist from Moscow. Though Pavel is only 24 years old, he was already a laureate of many international awards, and performed live in England, Germany, Holland, Belgium, Italy, France, Poland and all over the world.
This act was recorded live at 16th December, during the public performance at Moscow Institute of Journalism and Literature at Moscow.
http://beemp3.com/ A music search
JA 5 2008
* Exported from MasterCook *
Curried Lentil Soup
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups/Stews
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 tablespoons extra virgin olive oil
4 medium carrots — diced
2 large celery stalks — diced
1 large onion — chopped
1 medium granny Smith apple —
ed/diced
1 tablespoon ginger root — grated & peeled
1 large garlic clove — crushed
2 teaspoons curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 3/4 cups vegetable broth
16 ounces lentils, raw
1/4 cup chopped parsley — or cilantro
1/2 teaspoon salt — optional
In a 5-quart Dutch oven or saucepot, heat olive oil over medium-high heat.
Add carrots, celery, onion and apple; cook, stirring occasionally, 10-15 minutes
until lightly browned. Add ginger, garlic, curry, cumin and coriander; cook, stirring 1 minute.
Add vegetable broth, lentils and 5 cups water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 45-55 minutes until lentils are tender,
stirring occasionally. Stir in parsley and salt. Makes about 10 cups or 5 main-dish servings.
http://www.cdkitchen.com/recipes/recs/235/Curried_Lentil_Soup56093.shtml
Related Categories:
—Lentil Soup Recipes
—Crock Pot Recipe
Ingredients:
4 cups hot water
1 can crushed tomatoes — (28 oz)
3 medium potatoes — peeled and diced
3 medium carrots — thinly sliced
1 large onion — chopped
1 celery ribs — chopped
1 cup dry lentils
2 garlic cloves — minced
2 bay leaves
4 teaspoons curry powder
1 1/2 teaspoon salt — optional
Directions:
In a slow cooker, combine all ingredients; stir well. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Discard the bay leaves before serving
