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But tomorrow also is Halloween, that crazily pagan ritual captured by children and commercial interest, one last spasm of activity before things close down in this climate. Don't eat too many sweets: that would damage your spiritual balance.
Mary Soderstrom's blog
It's always nice when people that you write about like what you write. I'm no musician, and one of the big unknowns about River Music was what musicians might think. In fact, I was so unsure that I went out of my way not to ask musicians I knew what their opinion was.
But to my great delight, the reaction of musicians has been spontaneous and very positive. Here are three:
From pianist Jana Stuart:
"Mary, I just finished River Music. I could not put it down. I related so much to the character of Gloria Murray and the plight of the young pianist. I loved it to pieces. "
From Madeleine Owen, lutist and artistic director, Ensemble La Cigale:
"Gloria, is tough and not always likable and yet, I had to recognize some of her difficult choices as merely typical of what a musician, especially a woman, has to do in order to succeed in the competitive world of music."
And Cléo Palacio-Quintin, flûtiste-compositrice says:
"River Music nous emporte dans le flot d'une vie musicale riche en émotions. Dans un rythme fluide, Mary Soderstrom transcrit avec finesse la passion intime d'une interprète pour sa musique...difficile de poser le livre avant la fin."
Stir the ingredients together in a saucepan over heat until the salt and sugar dissolve.
Put the bird into a big container (I used a canning vat in which both turkeys fit well.) Fill the container about half full of water. Add brine, and more water until the bird/s is/are covered. Refrigerate for 24 hours turning if necessary to make sure that all surfaces have several hours of direct contact with the brine.
Stuff with dressing--I use my mother's old fashioned white bread, onion and sage one with a little lemon zest added.
Rub the skin with olive oil and sprinkle with fresh ground pepper. Do not salt. Cook uncovered in a 400-degree oven for a half hour per kilo/12 to 15 minutes per pound. If the skin browns too fast, place a piece of aluminum foil over the affected part.
The result is terrific, and the drippings make fantastic gravy.
You can also do this with chicken and pork roast, halving the brine recipe. For pork, increase the brining time to three days.