High on adrenaline, I did another recital in an auditorium with my fellow piano students. Even though I usually manage to remain calm, going up on stage does give me an adrenaline rush, which sometimes results in my fingers independently thinking that they need to win a race.
As was the case this time, I was playing Schubert’s Impromptu Opus 90, No. 2. I already played this in our Christmas party last year, but due to the fact that I had been playing some other tremendously miserable pieces and that this Impromptu is merry, I thought I would try to re-brush it up. Oh, and learn it off by heart so as to play it without the score sheets. I only just managed to memorise the whole thing with less than 48 hours in advance. Considering that I do have to spend most of my time working and not practicing the piano, memorising it with such short notice was a bit of a risky deal, and I was afraid I might get a tad nervous about it. But hey, playing a risky piece is always the deal with me. Somehow I always end up choosing a challenge.
The time arrived to go on stage. I was worried I might forget the notes, so that gave me an adrenaline rush. I did not forget a single note,… but I began by playing too fast.
This Impromptu is already a fast piece as such. It begins on Allegro, which means something like fast and in a happy way. Even so, I began much more faster than fast.
I play along. Then I reach the last part, the coda. This is when it hit me: I’m going way too fast! The final bit of the coda calls for acceleration. Oh my goodness.
Right, so I braced myself and accelerated all the way to the end. Phew! My fingers did not drop off, I managed to not fall off the seat, and live to tell the tale.
I don’t think I ate this chicken that day. I can’t remember what I ate that day. When I posted the tofu challenge, mentioned that I live nearby to an Indian restaurant and its aromas have been inspiring me lately. This Four C Chicken is a product of that inspiration, and brings out a lovely spicy fragrance. The four C’s are curry, coriander, cumin and chilli.
2 cloves garlic
1/2 teaspoon curry powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon chili flakes
1 teaspoon sesame oil
Crush the coriander and cumin seeds in a mortar. Peel and slice the garlic. Heat the sesame oil in a wok. Add the garlic. Cook for about 1 minute. Add the chicken and cook for a few minutes. Add all of the rest of the ingredients and cook until the chicken is ready. Add some water if needed, if it looks like it’s becoming dry and might burn.
Serve with some white rice.
Thank you for reading!