We went to the Symphony last night. The venue was one of the several temporary ones the Symphony has had in the last few years. Last night’s was the First Baptist Church. In September, the Symphony’s permanent home will be the new CenterStage downtown, which is slated to open then. Meanwhile, all we had to do last night was drive down Monument Avenue to the First Baptist Church and slide in our assigned pew. The offerings were Beethoven, Boccherini, and Shostakovich. We are Beethoven girls, we decided. His Symphony No. 1 in C major, Op. 21 (1800) was the show opener. The guest conductor, Arthur Post, seemed to have the music embedded in his very bones, and it was a joy just to watch him. “Looks like Tom Cruise from behind,” we heard an old lady comment appreciatively. It was the kind of performance that makes you clasp your hands tightly so that you don’t make an ass out of yourself by applauding wildly after the first movement.
Since discontinuing Lexapro several months ago (who needs an anti-depressant when you are retired), I have enjoyed crying at the drop of a hat, and last night was no exception. Watching Arthur Post and his passionate young backside, and looking at the mostly-young faces of the musicians, I dropped a few tears of happiness in the knowledge that all truly wonderful things, including love and passion and music, are in safe hands. Had to borrow some Kleenex from She.
When we came home, we were hungry because having had a late lunch, we had not eaten dinner. “Let’s have the rest of the nut balls,” I said. (Homemade. Delicious.) She filled two liqueur glasses with Harvey’s Bristol Cream. A perfect end to a symphonic evening.
Carmen’s Nut Balls
2 c. flour
¼ c. sugar
1 tsp. salt
1 c. butter
2 tsp. vanilla
2 ½ c. finely cut nut meats
Sift flour and sugar and salt together. Work in butter and vanilla. Add 2 cups of nuts, and mix well. Shape into balls, roll in remaining nuts, and place on greased cookie sheet. Bake in 350 degree oven for 40 minutes. Roll in powdered sugar while warm.
Note: Eat over a big napkin to catch crumbs, or just stand at the kitchen sink and wolf them down. Serve with Harvey’s Bristol Cream.