On a rainy and windy early March day with ominous sounding flood warnings, I set out in my car to visit the Field Memorial Library located in the charming small town of Conway, Massachusetts. My new collaboration, Ensemble Galliard– a duo with myself on recorder and Joe Belmont classical and jazz guitarist, will present a concert at the library on Saturday April 25th. I am excited and honored that the concert will be sponsored by the Friends of the Field Memorial Library and the Massachusetts Council on the Arts.
Coming inside from the cold blustery day, I opened the heavy majestic doors to the library and entered a stunning marble rotunda. I was greeted by the warm and friendly Chair of the Friends of Music, Linda McDaniel.
She proudly showed me around the charming space and gave me a quick historical background. The Field Memorial Library was a gift for the people of Conway, Massachusetts from Marshall Field in loving memory of his father and mother, John and Fidelia Nash Field. The dedication of the library was on July 13, 1901.
Marshall Field was born in a house in Conway and at the age of seventeen went to work in a store in Pittsfield, Massachusetts and at twenty-one moved to Chicago where he eventually founded Marshall Field and Company. He developed a reputation as one of the foremost merchants in the world. He was the benefactor for many institutions including the University of Chicago and the Chicago Natural History Museum, but Mr. Field once said the gift that gave him the greatest pleasure was the Field Memorial Library. A picture of Marshall Field hangs on the wall of one of the reading rooms.
His parents, John and Fidelia Nash Field are displayed on the wall in the opposite reading room.
If you happen to find yourself in the area, it would be lovely to see you at the concert. For my readers from Canada, Europe, the UK and other places:
Here is a short video featuring one of the pieces in our repertoire: “Var et du” and a cameo appearance by Joe’s photogenic dog!
Often times after performances, I am hungry and in the mood for a special treat on the ride home; something sweet, but not too rich. Moist and flavorful chocolate yogurt snack cakes are perfect! They also freeze very well and great to bring out for late afternoon tea with friends! This recipe is from Deb Perlman’s wonderful blog, Smitten Kitchen.
Chocolate Yogurt Snack Cakes from the Smitten Kitchen Blog
From David Lebovitz’s The Sweet Life in Paris
This is almost a rarity in the world of chocolate cakes — light and not overly decadent; perfect for breakfast or a snack or, you know, right now.
Makes 12 cupcake-sized snack cakes or 16 mini-springform ones
7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
1 cup (200 grams) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour
1 1/2 teaspoons baking powder (David recommends aluminum-free baking powders, such as Rumford or Bob’s Red Mill, as do I)
1/2 teaspoon coarse salt
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan. Or, if you’re Deb and have to be fancy dust off that much-neglected mini-springform pan and coat it with a nonstick spray.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (Alternately, you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)
3. In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla and almond extracts.
4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.
5. Divide the batter among the muffin or springform cups and bake for 20 to 25 minutes (less for mini-springforms, more for muffins, though your oven may vary) or until they feel barely set in the middle and a tester or toothpick comes out clean.
6. Remove from the oven and cool on a wire rack before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you can scrounge up in your fridge. Or, you know, as is.
Do ahead: These cakes can be stored in an airtight container at room temperature for four days.
AND: Here is the “Tree of the Week”!
HAPPY SPRING!!
A Musician's Travels 