Friday Finds #146

Next weekend is our state conference weekend. With the conclusion of the conference will come the end of my two-year term as President. It’s bittersweet for sure but I have loved every minute of this job (at least most of them).

I’ll never forget preparing for my first meeting. It took me HOURS to put it together and work through the process of combing through previous meeting notes to see what needed to be on the current agenda.

At my 5th meeting this past June, I felt like an old pro. That’s how it usually happens; just as you get the hang of how things work, it’s time to move on!

At one point, our state we moved the Presidency to a 3-year term, but we realized after two rounds that it was too long and taxing for the person in the position. Now I understand why!

One more thing before we get to this week’s finds. I need your opinion. 🙂

For the Friday Finds posts this past year, I’ve been trying to use a photo from that week as the “featured photo”. Some weeks I just don’t have one, so I use the Friday Finds logo image. In a nutshell, I’ve been really inconsistent about it and would like to settle it once and for all.

The featured photos are usually images I post to Facebook anyway, so I’m thinking of going back to using the logo only.

Now you can enjoy this week’s finds. 🙂

 

1

Great tip – Buy your parchment from the Dollar Store! (The Kitchn)

 

2

A few early level “spooky” pieces to add to your Halloween repertoire list. (Rebekah Maxner)

 

3

Interested in travel? Music Matters Blogger Natalie Weber has started a new travel blog! (Music Matters Blog)

 

4

If you feel like killing 10 minutes some evening when you’re chilling out, you’ve GOT to watch these 1980’s training videos from Wendy’s (the fast-food chain). They’re hilarious. (The Kitchn)

 

5

Dining at the World’s Best Restaurant: Don’t? (French Women Don’t Get Fat)

 

6

I’ve been trying to play catch-up on this past year’s issues of both AMT and Clavier Companion. In one of those issues was an article by Jeremy Siskind on a cool project he did with small house-recitals. (LOVE.)

Check out his YouTube Channel for some of these videos. I *think* they’re the videos that have (at_home) in the title. Definitely watch this video though where he talks about their group, the music they make and the setting they take their music to.

 

7

A resource for reviews of individual piano sheet music.

 

8

Alton Brown’s tip for how to store tomato paste. This sounds like a lot less messier way of doing it than my way which is to scoop it out into 1T. servings and freeze individually. I’m going to give it a shot. (The Kitchn)

 

9

Miso-Glazed Chicken with Mushrooms (Milk Street)

Never mind the fact I had to order in Light Miso and Mirin from Amazon in order to make this dish. It was very good. I used boneless skinless thighs because well, they’re awesome.

Udon Noodles with Shiitake Mushrooms and Spinach (Milk Street)

Yum, yum, yum. I also had to order in Udon noodles from Amazon since I can’t get them from my local grocery, but this was soooo good. Not only do we not have Udon available, but we can’t get shiitake mushrooms without driving 30 minutes so I keep a large pack of dried ones that you reconstitute. They’re definitely not as good as fresh mushrooms but it worked.

Cod Sautéed in Olive Oil with Fresh Tomatoes (Simply Recipes)

This is one of our favorite fish recipes right now. Make it while you still have beautiful tomatoes this season! I served it alongside jasmine rice and steamed brussel sprouts.

Thick, Chewy Oatmeal Raisin Cookies (Smitten Kitchen)

I love this recipe but this time they turned out dry. I’m sure it wasn’t the recipe though because I’ve made these several times. I’m still getting used to my new oven and I used the convection bake setting which I’ve learned makes them much faster so they need less time!

Instant Pot Lemon Chicken Thighs (Damn Delicious)

In general citrus and protein are not a combination I enjoy. This lemon chicken, however, was quite tasty. I love how it used lemon zest, thyme, and salt as a kind of “dry rub.”

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