New York Cantors, Tom Lehrer, Tuesday,

Not much to do Monday night so, having watched Jeopardy, I turned on to PBS coming from Buffalo broadcast by WNED and tonight it was the Three Cantors. Just thought we'd see what it was like. We were both blown away by the marvellous voices of these three young men, we were both in tears at one point, they were absolutely fabulous with incredible tenor voices. I have ordered a copy of the DVD so we can listen to them whenever we wish. Matt knows so much more than I do about singing having been a top boy soprano, but even in my ignorance I was astounded listening to them even if I basically didn't understand most of what they were singing. Here is a sample of what was in the programme.


The concert took place in the Portuguese Synagogue in Amsterdam, quite a beautiful setting. Except, being in Holland, or the Netherlands as it is usually known over here, made me think of Anne Frank which didn't help my tears.

On a more mundane level, they went on to show a concert of Tom Lehrer's in Denmark. Not many people will remember him, I only knew him because my first husband  had one of his records. Vinyl in those days of course. I think he is hilarious even today, but Matt kept looking at me as if I was nuts. Maybe he didn't understand much of it.

Tomorrow, hair cuts, Matt has been nagging me for days and later shopping. Hopefully we can manage it between us. It was never the driving I needed, but the help getting it upstairs. But, sorry, that is not worth $15 a week to me.

Sadly no bowling this week unless maybe we go to Victoria Bowl instead - always assuming they too are not doing their lanes. Matt doesn't like the lanes there, they are synthetic, but I love them.

I love good tomatoes, and this salad's picture made me drool. I would never have thought of adding plums.

Heirloom Tomato and Plum Salad

Juicy, ripe plums and heirloom tomatoes are a natural pair in this salad from chef Norberto Piattoni of

Metta in Brooklyn. Shaved persimmon and sesame seeds add texture, while shiso and purslane, greens with a distinct savory character, balance the fruit

2 Tbs olive oil
2 Tbs red wine vinegar
2 tsp kosher salt
1/2 tsp black pepper
2 lbs heirloom tomatoes, cut into 2-inch pieces
1 lb plums, cut into 1/2-inch wedges
8 fresh shiso leaves, thinly sliced, divided
1/2 Fuyu persimmon, shaved crosswise on a mandoline (optional)
2 Tbs small purslane sprigs, stemmed, or 1 teaspoon fresh lemon thyme leaves

1. Whisk together oil, vinegar, salt, and pepper in a large bowl. Add tomatoes, plums, and half of the shiso leaves to oil mixture; toss to combine. Transfer to a platter. Top with remaining shiso leaves; persimmon slices, if using; purslane; and sesame seeds.

Servings: 8

Source: Food & Wine




Have a great day