I believe focus is key, and that chocolate should never be over-sweetened. It ruins the delicacy’s bitter and fragrant complexities.
Seasonings, like adjectives and adverbs, should be used sparingly..
There are similarities between music and cooking, cooking and writing.
Some dishes are symphonies and novels, or small chamber ensembles and short stories, while others are unaccompanied solo works or poems.
I tend toward the belief that less is more, but I’m still experimenting, learning…
…and dreaming of the perfect gluten free puff pastry….
Barbara Froman received early musical training at the Juilliard School’s preparatory division before studying voice privately with Delia Rigal and earning degrees in Music Composition at Ithaca College and Northwestern University, where she studied with E. Leslie Bennett and Sherry Zannoth (Voice), George King Driscoll (Piano), Dorothy Lane (Harpsichord), and Karel Husa, M. Willliam Karlins, and Stephen L. Syverud (Composition and Electronic Music). She worked in Advertising and Public Relations, placed in numerous Screenwriting competitions, and had both essays and poetry published before becoming the Director of Mundelein College’s Creative Writing Program. After leaving Mundelein, she taught Literature and Creative Writing at National-Louis University, and acted as a consultant to National’s graduate program in Written Communication. In 2011, her novel, Shadows and Ghosts received the Serving House Books/Fairleigh Dickinson University First Book Award in Prose, and was subsequently published by Serving House Books. She continues to be active musically.
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