That's what you get for letting publishers do
shenanigans.

Or what happens when the publishers DO shenanigans... ;)

If you let them do shenanigans, chances are
they will do them. Far be it from them to
disappoint. The oddest case was Dvorak,
whose opus numbers and symphony numbers you
just can't trust, partially from a multiplicity
of publishers and partially because the composer
just didn't seem to care.

It always was something that I tried to impart to my students... no
matter what level they were at... :)

Which is why I was less than an effective teacher.

The other thing I tried to impart was the idea of making music, not just playing notes... :) Never did teach anyone beyond a lower intermediate level, but I did have students that learned to enjoy making music at
whatever level...

That's the main thing. Someone asked Dr. Suzuki
what his role in education was; the reply was,
I am the head of the largest amateur musician
factory in the world.

Which has something to do with music's plight
as well.

Sadly true...

And the dumbing down of repertoire can't
help, with people wanting to be served only
meatballs.

Or the equivalent... yup....

Thick fish soup with sea bass balls
categories: seafood, Croatian, main
servings: 2

400 g meagre fillets
water
celery and root vegetables, chunked
celery and root vegetables, julienned
100 ml white wine
2 eggs
200 g flour
parsley
200 ml frying oil
salt and pepper

Clean the sea bass from scales and entrails and
put it in cold water to cook. When the water
boils, scoop the foam from the top and add
seasoning and root vegetables, a part of which
you cut into noodles and set aside for decoration.
Cook the soup on low heat for 1 hr. Add the white
wine and olive oil into the soup and shortly cook
until the alcohol cooks out of the wine. Strain
the soup. Separate the meat from the bones and the
skin. Put the vegetables back into the soup and
blend it with a stick blender to get a smooth
thick soup. Mix the fish meat with the egg,
flour, and finely chopped parsley and make balls.
Cook the balls in soup for 10 min. Serve the
prepared soup with shortly cooked vegetables
cut into noodles and the sea bass balls.

cromaris.hr
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Quoting Michael Loo to Nancy Backus on 12-13-18 07:42 <=-

That's what you get for letting publishers do
shenanigans.

Or what happens when the publishers DO shenanigans... ;)

If you let them do shenanigans, chances are
they will do them. Far be it from them to
disappoint. The oddest case was Dvorak,
whose opus numbers and symphony numbers you
just can't trust, partially from a multiplicity
of publishers and partially because the composer
just didn't seem to care.

I'd heard that he had made what he considered a disadvantageous
agreement with one publisher, and fooled with his own opus numbers to
make it so that another publisher would be allowed to print something
current instead of sending to the first....

It always was something that I tried to impart to my students... no matter what level they were at... :)

Which is why I was less than an effective teacher.

The other thing I tried to impart was the idea of making music, not just playing notes... :) Never did teach anyone beyond a lower intermediate level, but I did have students that learned to enjoy making music at whatever level...

That's the main thing. Someone asked Dr. Suzuki
what his role in education was; the reply was,
I am the head of the largest amateur musician
factory in the world.

Sounds accurate to me. :) Not that it's a bad thing to have amateur musicians.... :)

ttyl neb

... Combining scallops and butter is basically never a bad idea.

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