During Michael’s workout, I wrote part 1 of today’s post. When he arrived at the hotel, we set out for Tribeca Park on our search for the Sing For Hope pianos.
We found it!
Then, we Ubered (is that a word?) to Michael’s apartment for us to practice a bit. We dropped by Duane Reade, a relative of Walgreens, for some munchies and actually practiced – finally!
From there, we got another Uber and headed to the Lincoln Center complex. Our plan was to eat at the same restaurant we’d found before we saw The Marriage of Figaro at The Met.
When we got there, there was some sort of upscale street fair on the grounds. It turned out to be the American Crafts Festival.
We walked through that to find the next S4H piano, which we located in the Charles B Benson Grove. Yamaha grand. There was a woman playing ragtime and a long line of folks who wanted to play. Turned out the woman played clubs around the city and was using this event to advertise.
Off we went to the restaurant to find it closed for 2 months renovation. The next place reservations only so we went back to the Lincoln Center and had sandwiches in their coffee shop. Not bad!
We went to our pre-program Mozart lecture given by Joelle Wallach. Very interesting!
Then, into Avery Fisher Hall to hear an all-Mozart program including:
Piano Concerto No. 21
Symphony No. 38, Prague
Piano Concerto No. 20
Here’s a review of the exact same performance that we attended! The same program had been performed on Wednesday.
Review from the New York Times: New York Philharmonic Gives Mozart His Due
As the festival continues to evolve in directions that have less and less to do with its namesake, the Philharmonic, perhaps sensing an opportunity, offers a Mozart program of its own this week: the “Prague” Symphony and the Piano Concertos No. 20, in D minor, and No. 21, in C, with Jeffrey Kahane as guest conductor and soloist.
The “Prague” must be every opera lover’s favorite Mozart symphony. Composed in Vienna in 1786 and evidently given its premiere in Prague early the next year, it is a virtual caldron of tunes more or less shared with “Le Nozze di Figaro” (1786) and “Don Giovanni” (1787).
More than that, the symphony, played before intermission, evokes the moods and characters of those operas, especially “Don Giovanni.” Mr. Kahane treated all of that a bit matter-of-factly at Wednesday evening’s performance, with little lingering to search out lascivious byplay in dark recesses or to limn a bumbling Leporello.
So it came as a delightful surprise, after intermission, when Mr. Kahane injected the condemnatory sequence of rising and falling scales from “Don Giovanni” into his own cadenza for the first movement of the D minor Concerto. His playing was deft and virtuosic in both concertos, though his fast tempos in the outer movements of the C major resulted in some blurred scalar passages and a slightly hectic feel at times.
You might have feared a certain weightiness from the Philharmonic in Mozart, but Mr. Kahane generally drew stylish playing from a reduced band of 40 or so. The strings had a pliant quality, and the woodwinds were especially fine.
The program was fantastic but we wondered why it was Concerto-Symphony-Intermission-Concerto. With that type of programming, it started with the piano on stage, then moved out, then moved back during the intermission for the final concerto.
A quick stop at Duane Reade for night time snacks than an Uber home. We went right by the cruise terminal on our way to the hotel.
Tomorrow’s a busy day with Steinway Hall then boarding the cruise ship. I may not finish writing these until we get home, depending on WiFi and other activities – but I’ll take good notes 🙂
I woke up at 8 and still have to pack. We’re leaving for the train at 11…
So, naturally, I did some online stuff and at 9:08, I posted “We’re getting on a train at 1:02 (love how precise Amtrak is!) today so I guess I should start packing…”
Tom called for a cab to arrive at 11:15. The cab arrived about 11 and started honking his horn. Mimi started barking. I took the first bag out at 11:15. Good thing – the driver was getting ready to leave. I told him that we’d said 11:15 – he’d missed that part
We got the 3 finally packed bags to the cab and settled in, fairly early to get to Union Station.
About 15 minutes out, I asked Tom if he had his passport. He’d been thinking New York, not the cruise to Bermuda so we went back home and started again.
The rest of the trip was uneventful, if expensive. The driver was fairly talkative and carried on an interesting conversation with Tom about Sikhs and other religions. Also, immigration to the states as opposed to the UK, education here, life in India…
Finally – Union Station. Hooray!
We only had to wait in line for about 10 minutes before our train was called. Since the train originated in DC, we were able to get seats together. Hooray!
View of the next train to our left…
The ride to New York was fine. No derailments, which was really good. The train that derailed in May was Amtrak Northeast Regional Train 188. We were on Amtrak Northeast Regional Train 186. I assume that they retired #188. It seemed ridership was down a little but we were on an earlier train than usual so maybe not.
We arrived at Penn Station, NY on time and started getting in the cab line. I hate to say it, but the line was long and we fell for a gypsy cab trip. The driver didn’t take us out of our way – I was following the trip on my Waze. The driver got us to our hotel – and wanted an exorbitant amount of money (plus tip), cash only. Tom convinced him to take a lot less (and NO tip!) and we checked into the hotel.
Four Points by Sheraton SoHo is apparently built on a small lot – it’s very compact, but tall. Our room is on the small side and I think that there are only a few rooms on each floor.
We’re on the second floor and the view is a next door roof. I’ll try to get a picture of that tomorrow.
Michael arrived – hooray! After some discussion – nap or food – we decided to go out to eat. We walked through Father Fagan Park. Mimi wouldn’t consider this to be a “real park” but then, she’s not a city dog.
The first restaurant we tried could have taken us without a reservation but we’d have to eat quickly so we could be out when those who had reservations arrived. We left, allowing plenty of time for those who planned ahead.
Walking along, we read other menus until we arrived at Spice. Yummy Thai food! I had Pad Thai with tofu and Tom had the same but with chicken. Michael had rice with mixed seafood – some of the mix was squid. EEEWW.
As an afterthought, I asked for Thai tea. I was surprised, and very happy, when it came as a bubble tea. As far as I know, there are only 2 places near me with bubble tea so this was a real treat.
What You Need
1/4 cup dried boba tapioca pearls per serving (NOT quick-cooking boba)
1-2 tea bags per serving, any kind
1/2 cup water
1/2 cup sugar
Milk, almond milk, or sweetened condensed milk
Fruit juice or nectar (optional)
Bowl for holding the cooked boba
1. Cook the Boba: Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.
Turn the heat to medium and cook the boba for 12-15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12-15 minutes.
2. Prepare Sugar Syrup for the Boba: While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.
3. Prepare a Strong Cup of Tea: This can be done either while the boba are cooking or ahead of time. Allow enough time for the tea to cool completely before making the boba. Bring 1 cup of water to a boil. Remove from heat and add the tea bag. Use one tea bag for regular-strength bubble tea or two for a stronger tea flavor. Remove the tea bag after 15 minutes and chill the tea.
4. Finish the Boba: Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.
5. Make the Bubble Tea: Pour the prepared tea into a tall glass and add the boba. Add milk for a creamy bubble tea, juice for a fruity tea, or leave plain and add a little extra water. Sweeten to taste with the simple syrup from soaking the boba.
• Very Chilled Bubble Tea: For an extra-chilly bubble tea, combine all the tea, milk, and/or juice, but not the boba in a cocktail shaker. Add a few ice cubes and shake for 20 seconds. Pour into a tall glass and add the boba.
• Shortcut Boba: If you want immediate gratification, just cook your boba until they are tender, 5 to 10 minutes, and use them as soon as they’re cool. This kind of boba don’t [sic] keep for very long (turning rock hard in a few hours), but are delicious if eaten right away.
• Saving Leftover Boba and Making Boba for Later: Boba are best if used within a few hours of cooking, but will keep refrigerated with simple syrup for several days. The boba will gradually harden and become crunchy as they sit.
During dinner, we discussed where to go next but that was fairly indecisive. We thought about going to Tribeca park where one of the Sing For Hope pianos is located. That was going to be about a mile walk and it was about 7:00 so we went back to the hotel to use the free WiFi and find another activity. We ended up doing nothing except coming up with ideas for tomorrow.
So far: breakfast, Michael has a training session at 12:30, Barge Music, Avery Fisher Hall at the Lincoln Center in New York to hear an all-Mozart program, possibly a talk before that. Somewhere in there we need to practice some…
We’ll see how that all works out! Meanwhile, It’s 5:30 and I’m going back to sleep!