It's like, Ohmygod, this was made inside an accordion!*

Musical fortune smiled om me this week. On Tuesday, I attended a lecture-demonstration by world accordion champion Cory Pesaturo. Cory's electric accordion, added to his ability as a musician, allows him to be, truly, a one-man band. He can program the output of the accordion so that each note he plays sounds like drums, electric guitar, wind, or a mind-boggling array of other instruments, alone or in combination. The electric accordion can just be an accordion, too, of course. Cory demonstrated a range of music, from traditional Parisian accordion tunes to techno club hits. 

On Saturday, I went to a concert by Victor Gama and EVIYAN. Gama played  three instruments of his own design, Acrux, Toha and Dino.  The melodies he drew from these instruments fluttered away, and yet, somehow, embedded themselves in my person. It was beyond awe-inspiring.

EVIYAN, sometimes a trio, played their first concert as a quintet on Saturday, with bassist Blake Newman and tabla-player Sandeep Das. Although I've heard guitar, bass, violin, tabla, clarinet, saxophone and human voice, plenty of times, I've never heard anything like this concert. The compositions and musicianship enabled each instrument to sound more like itself, if that's possible.

In fact, all of the musicians I heard this week coaxed sounds and expressions out of their instruments that I've never heard before. Each event offered astounding displays  of musicianship, and more.

The events made me wonder if we can talk about every aspect of the human endeavor this way: coaxing things out of other things. That is certainly why I teach; my goal is to be something between guide and vehicle for students to realize their potential. (Sometimes I function as gentle exorcist, too, coaxing out and drawing away fear, self-criticism, self-censorship and other blocks to creative, intellectual and emotional growth.)

It's also why I sprout legumes on my kitchen counter. The process of coaxing life out of dried-up peas and beans makes me happy, and provides me with delicious and quick-cooking food. The sprouting legumes emit a delightful, fresh smell that would make this a worthwhile activity regardless of the end results.

It's easy to sprout peas and beans, and easy to get into the habit of sprouting them every week. Soak the dried legumes for about eight hours (overnight, or while you're at work). They'll plump up and intensify in color.

 Thoroughly drain them and keep them moist but with decent air circulation, rinsing them twice a day, until they sprout white nubs, then tails, of roots.

 The whole process usually takes two or three days. With a quick Google search, you'll find many ways to coax a half cup or so of dried peas into life. You can freeze sprouted legumes, too, for future use. 

There's much more to be said about the coaxing of things out of things in the realm of cooking. You can coax a surprising sweetness out of lettuce if you cook it for about two minutes, for example. This quick-cooking, sprouted-pea soup does so.

Soup with sprouted legumes and coriander

Per serving:1tablespoon good-quality olive oil
1 large clove garlic, minced 
1/2-1 teaspoon ground coriander (I like a lot of this spice)
3/4-1 cup sprouted dried peas 
1-1 1/2 cups water
4-5 large outer leaves of green leaf lettuce
salt to taste (start with 1/4 t, increase by 1/4 t increments)
1teaspoon-1tablespoon crumbled feta cheese

Heat the olive oil over medium heat, add the garlic and saute until fragrant. Add the ground coriander, stirring constantly so it doesn't stick and burn, and then the sprouted legumes and the water. The amount of water depends on how much broth you like in your soup. Bring to a boil and cook over medium heat, covered, ,until the legumes are done to your liking. You could cook this for ten minutes if you're in a hurry, or, if you want a thicker soup, until the legumes start to break down.

While the soup cooks, nest the lettuce leaves, each on top of the other. Slice the stack of leaves cross-wise into 1/4-inch ribbons.

When the legumes have cooked, add salt to taste. Add the lettuce ribbons to the pot. Bring to a boil and cook over medium heat, uncovered, for 2 to 4 minutes. Don't overcook. The lettuce has a sweet taste that you'll lose if you cook it too long.

Put in a bowl and sprinkle with the feta cheese.

What have you coaxed out of what, lately? Or, what's waiting for your cultivation?



*Cory Pesaturo, after explaining that his electric accordion can record what he's playing on it, as he's playing it. Because the recording is internal, he doesn't need to go to a sound studio to make professional recordings.