Two weeks ago, a certain someone’s violin met it’s near demise. Case open, a heavy-footed drummer(not mine) accidently came into direct contact with its neck. In the dark, drummer boy (mine) stood motionless. When asked by the heavy-footed perp, “What was that??” he muttered…nothing.
Speechless, his only thought was ‘How do I tell her?’ That’s right, he didn’t. He waited five long minutes and then broke the news to her bandmate, Dave. Now, Dave, who’s in his early 30s and a newlywed, waited for a moment, hoping this was just another one of their warped prank-plays. Upon another moment and final viewing, reality set in. Someone would have to break (yeah, I went there) the news.
Right, again! Kristina, Dave’s beloved, was given the dreadful task of looking into violin girl’s warm- brown doe eyes and relating the news.
Well, she took it well-enough, for what else could she do in that moment. Her violin was now in two pieces and rendered useless. Fortunately, it can be fixed. She’ll need a new neck and tail and has been relatively assured that it can be ready in time for her cross-country busking trip, soon approaching.
As for the drummer with the heavy foot, a verbal apology was, eventually, secured–3 days late, and arranged by Kaukab’s daughter, amid teen graveling against said motion. In this case, right trumped embarrassment.
Which reminds me of an Asian-glazed drumstick recipe I concocted a few years back and would like to share with you now.
Asian-glazed Drumsticks (remember, these measurements are approximated, since Kaukab’s daughter is a product of the ‘no-measure’ immigrant cook.)
10 – 12 drumsticks
1/4 – 1/2 C soy sauce (I’m using Kikkoman “light” these days.
3/4 C Canola oil
2 Tbl. brown sugar
1/2 C jam of any nice flavor (grape, blackberry, orange marmelade, etc.)
few drops hot sauce
smidgen of ginger paste (1/8 to 1/4 tsp.)
light drizzle of sesame oil
Preheat oven to 375 degrees.
Put drumsticks in large baking pan. Mix all other ingredients together and pour over drumsticks to coat. Turn meat to make sure all sides coated. Place in oven, uncovered for 25 to 30 minutes, until begins to brown and glaze up. At this point you’ll need to add some water (about a cup) and then cover tightly with foil. Bake for additional 25 to 30 minutes. Check once during this time to make sure some liquid remains in bottom of pan. Turn drumsticks during second half of cooking period. By the end, you should have nicely glazed, browned sticks.
Serve with some soft violin music.