Jung’s Weblog

a really neat flash interactive design by Pixel Peach, took me a little while to take those three to be reunited with their kind.

go to this link for the original larger playground.

(If your browser shows error downloading this page, it is because I disabled the background music…)

Harold at WQXR sent me this. It is just too cute…

“HOW TO WRITE A FUGUE” by Danny Pi

That reminds me of Glenn Gould’s
“SO YOU WANT TO WRITE A FUGUE”

So you want to write a fugue.
You got the urge to write a fugue.
You got the nerve to write a fugue.
So go ahead, so go ahead and write a fugue.
Go ahead and write a fugue that we can sing.

Pay no heed, Pay no mind.
Pay no heed to what we tell you,
Pay no mind to what we tell you.
Cast away all that you were told
And the theory that you read.
As we said come and write one,
Oh do come and write one,
Write a fugue that we can sing.

Now the only way to write one
Is to plunge right in and write one.
Just forget the rules and write one,
Just ignore the rules and try.

And the fun of it will get you.
And the joy of it will fetch you.
Its a pleasure that is bound to satisfy.
When you decide that John Sebastian must have been a very personable guy.

Never be clever
for the sake of being clever,
for the sake of showing off.

For a canon in inversion is a dangerous diversion,
And a bit of augmentation is a serious temptation,
While a stretto diminution is an obvious allusion.

For to try to write a fugue that we can sing.

And when you finish writing it
I think you will find a great joy in it.

or so…
Nothing ventured, nothing gained they say
But still it is rather hard to start.

Well let us try right now.
Now we are going to write a fugue.
We are going to write a good one.
We are going to write a fugue … right now

to Anna who is hard at work writing a fugue…

This is for my student Karina who loves to bake…

RAW OATMEAL RAISIN COOKIES by Renée Loux Underkoffler

2 cups whole oat groats
2 cups raisins
2/3 cup pitted soft dates
2 tablespoons maple syrup or raw honey
2 tablespoons cold-pressed coconut butter or organic extra-virgin olive oil
1 tablespoon lemon zest
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
Pinch sun-dried sea salt
1/2 cup chopped walnuts (optional)

Soak whole oat groats in 4 cups fresh water overnight (about 6-12 hours). Drain and rinse. Soak raisins in 2 1/2 cups fresh water for 15 minutes to soften. Drain the soak water and set aside.

In a food processor, chop oat groats, 1/2 cup of the raisins, dates, maple syrup or honey, coconut butter or olive oil, lemon zest, cinnamon, nutmeg, allspice, and sea salt thoroughly into a paste. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to blend for a smooth consistency. Add a few tablespoons of the raisin soak water as needed to assist in blending smooth. By hand, mix in the remaining 1 1/2 cups raisins (and walnuts, if desired).

To press the cookies: Make approximately 48 balls (about 2 1/2 tablespoons of dough each). Place balls on a nonstick sheet on a dehydrator tray. Use the bottom of a drinking glass to gently , press the balls into Hat, uniform cookies. Wipe and wet the bottom of the glass between cookies to prevent sticking.

Dehydrate at 108°F for 12-24 hours or until fairly dry. (Climate, temperature, and humidity all affect dehydrating time.) Flip the cookies over to dry the underside and return to the dehydrator without the nonstick sheets for 1-2 hours. The cookies should still be moist inside. Serve fresh from the dehydrator.

Store in a resealable bag in a cool dry place, in the refrigerator, or in the freezer.

(I use a Excalibur dehydrator with ParaFlexx Non-stick Drying Sheet for these cookies. Excalibur dehydrator is much better than the conventional round stackable dehydrators, here is the comparison chart.)

Favorite toys used:

Valentine’s Day is less than a month away. For all you tea lovers out there, try Valentines Tea on Valentine’s Day. It is of Chocolate and strawberry scent, one of my favorite teas.

I also love the Blueberry White Tea and their IngenuiTEA pot is quite a innovation and a great conversation piece.

(I took this tag from Adagio Teas’ website. Enter your email address and press enter, a GC will be sent to you directly from Adagio.)

Have fun, and drink away!

Made a 6 course raw tasting dinner for the New Year’s Eve celebration. This is the first time I’ve ever served an entirely raw meal, I really enjoyed it, for one, there was no heat in the kitchen, and I wasn’t burnt up by the end of the night!

Here is the menu:

Did I mention I didn’t use dairy nor sugar, and nothing is heated above 108°F? But I forgot to take pictures of the dishes… oh, well…

HAPPY NEW YEAR!!!!!