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b316c07
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Mockingbirds are the true artists of the bird kingdom. Which is to say, although they're born with a song of their own, an innate riff that happens to be one of the most versatile of all ornithological expressions, mocking birds aren't content to merely play the hand that is dealt them. Like all artists, they are out to rearrange reality. Innovative, willful, daring, not bound by the rules to which others may blindly adhere, the mockingbird collects snatches of birdsong from this tree and that field, appropriates them, places them in new and unexpected contexts, recreates the world from the world. For example, a mockingbird in South Carolina was heard to blend the songs of thirty-two different kinds of birds into a ten-minute performance, a virtuoso display that serve no practical purpose, falling, therefore, into the realm of pure art.
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artists
improvisation
mocking-birds
music
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Tom Robbins |
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ec5640b
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"Bad improvisers block action, often with a high degree of skill. Good improvisers develop action."(p.115)"
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humor
improvisation
inspirational
motivational
nonfiction
science
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Malcolm Gladwell |
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af25dbc
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"He took a moment to regain his composure, but he got it right on the next take and finally began to make the Bolognese sauce. The pan on the stove had butter that we had already partially melted, and he poured in some olive oil. Then he stirred in the previously identified chopped vegetables, and after several minutes (which would later be edited out), the vegetables were translucent. When he added the finely chopped beef, Sally told the viewers, "You could also use a very good grade of hamburger." He poured in some milk, let it evaporate, and then added crushed tomatoes, red wine, and broth. "Now you must cook the sauce two, three hours until it is done," he said. The cameras stopped and we swapped the pan for an identical one with a finished sauce. We also poured boiling water and cooked spaghetti into the pot that had been sitting empty on the stove."
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improvisation
ingredients
italian-cooking
sally-woods
sauce
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Nancy Verde Barr |
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53c34b3
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"Sally was demonstrating trout mousse rolled inside salmon fillets and napped- such a nice word- with hollandaise sauce. She made the hollandaise on her hot plate and handed it to me to keep warm on our back-table hot plate. When I took the pan from her, smiling for the audience, I could see that it had curdled; little bits of hard yolk were visible up close. I wasn't exactly sure what to do about it. I certainly didn't want to point it out to her, but I knew she wouldn't want to use it as it was. So I made another one. I melted butter on my hot plate and crouched under the skirted table with the butter, egg yolks, lemon juice, and the blender. I waited for Sally to turn on the food processor to puree the trout, and then, knowing the processor would drown me out, I turned on the blender and whirred yolks, butter, and lemon juice into a perfect hollandaise and put it in a pan identical to the one Sally had handed to me. I saved hers just in case she was planning to discuss curdling, but when I handed her the newly made one, she just gave me that schoolgirl grin and said, "Nice work" and went back to the demonstration."
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curdled
hollandaise
improvisation
replacement
sally-woods
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Nancy Verde Barr |