One time I lost everything I’d ever written. This is what I wrote next.

“Allegro” from Violin Sonata No. 1

The date was September 24, 2006, my 22nd birthday. Erica and I decided to have a picnic in Meadow Park, share a bottle of wine, and take a nap. It was during this wine-induced nap that somebody walked into our house, in the middle of the day no less, while we slept peacefully in the bedroom, and stole my laptop.

This particular laptop happened to contain all the music I had ever written up to that time. Was it backed up somewhere? Of course not. After all, my laptop had never been stolen before, so why would I need to back up everything I’d ever created. Nope, it was all right there, and someone stole it right out of my house in broad daylight. I never saw it again.

The thief did not take our DVD player. He did not take our television. He did not take my car keys or the stereo either. He didn’t even take the laptop’s power cord. Just the laptop. And of course my very reason for living.

When I awoke from my cat nap, it took me a good half hour to realize the laptop was gone. I won’t try to put into words what went through my head except to say this: all of my art was destroyed that day. I had no website, no hard drive, no printed copies. I felt like a victim of fire. I was completely alone with my grief.

Ok I was able to salvage a couple things. While ravaging through my belongings looking for any sheet music I could find, I miraculously discovered some printed pages stuffed down into a drawer. The pages were the original versions of what would later become the 3rd and 4th movements of my first piano sonata. I was also able to copy down from memory the scraps that would later become the last movement of my first string quartet. Other than those tidbits, everything else was taken forever. My entire career as a composer up to that point was a blank page.

It took me a long while to get into the headspace of composing again. When I finally did, for some reason this jolly music is what came out. Maybe it was the sense of hope that even though I had lost all my previous work, I could still write something new, that my life as a composer was not actually over. As I continued to write this, my hope only continued to grow. By the time it was done, there was a part of me that was glad I had lost my old work, which is a weird thing. In a way, it was a freeing experience to lose my student work. It allowed me to try new things, and not feel weighed down by whatever direction I had chosen in the past. I think that’s what this music is trying to say.

Music that reminds me of drinking absinthe in Prague

This music is the first movement from “Burning”: a trio for piano, clarinet, and cello.

Excerpt from journal.
Dated July 27, 2012   –   Prague

On a recommendation from a bartender, we headed toward a pub away from the city center, on some twisted alley or another. Our bellies were full of dumplings and gravy, our hearts starving for adventure. We waltzed into a well-lit bar and took a drink of the scenery.

The air was viscous with cigarette smoke. I immediately felt as though I were deep deep underwater, in a pub at the bottom of the sea. The rowdy conversations of the crowd drifted slowly toward me; from a distance I could see the words coming my way, yet still I couldn’t quite make them out. Men and women emphatically slapped the tables in laughter, rattling the half empty glasses and late night coffees and honey cakes, sending them floating away around the room. Others sipped their absinthes knowingly, balancing their cigarettes so delicately atop their outstretched fingers.

Ah Prague, ah absinthe. In honor of Bohemia we ordered two drams of the green concoction. Actually it wasn’t green… but it did smell like licorice, and it burned, burned!

It suddenly became very warm in that bar.

I was taking in my hazy surroundings when I saw her, sitting silently beside a red couch. She wasn’t outlandish, wasn’t putting herself out there, just relaxing and blending into the scenery. I’m not sure anyone else in the room even noticed her.

She was a thing of beauty.

She had a strong yet elegant frame made of fine wood panels. Her golden pedals glimmered and winked at me, beckoning me. Her keys were made of real ivory, an authenticity that can not be faked. This was no tourist attraction. This was the real shit, the soft underbelly, the pearl, that hard-to-reach part of your back. I was suddenly helpless against a mighty river of desire. I let it take me, wash over me, sweep me away.

I could tell right away that she was played regularly; all the tell-tale signs were present. The keys were bare and open for all the world to see, draped flirtatiously like freshly painted fingernails. The bench was pulled out, a bare leg peeking from beneath a knee-length skirt. However refined she may have seemed to an untrained eye, I could see from across the room how much she loved to be touched, that her strings were tight, her music sweet and pure.

I realized I was in a conversation with a man at the bar. While pretending to chat, my gaze kept wandering to her quiet corner of the room. She stared back at me unabashed. I wanted to put my hands on her that very moment, to know her secrets.

Erica looked at my face and read me like a book. I was lost already and there was no point trying to pull me back. We locked eyes and she signaled that I was free to go. I immediately moved to the instrument.

When I touched, I fell into a trance. Twenty minutes of absinthe-fueled dream music left my body.

Dumplings and cigarettes and alleyways. Twisting streets and beggars with their faces in the dirt. Pianos and absinthe and my wife’s soft skin. Love and travel and hunger and… feeling so lost that you forget what country you’re in.

Grandma’s Potato Gnocchi all’Amatriciana

I learned this recipe in Rome. This dish tastes super gourmet, but it’s actually very easy to make if you give the sauce the time it needs to fully mature. Serve this dish to your friends, and forever after you will be able to make them call you “chef”.

Potato Gnocchi all'Amatriciana
Potato gnocchi all’amatriciana – like Grandma used to make

For this recipe, the quality of ingredients is very important. Try to get yourself to an authentic Italian grocery store if you can. Guanciale might be difficult to find, but can be substituted with pancetta if need be. If you can’t find that, thick bacon is ok as long as it isn’t smoked. If you have the time, you could also make your own guanciale, assuming you have a whole pig’s head lying around. The gnocchi should be freshly made if possible.

Ingredients

3 thick slices of guanciale (pork made from pig jowls), chopped into small cubes

EVOO

1 small onion, chopped

Chopped mushrooms

Hot red pepper flakes

One can of whole tomatoes with juices (again, choose a can with no added preservatives, as natural as possible)

1 pound of potato gnocchi

Fresh basil

1 half jar of filleted anchovies packed in oil

1/2 cup grated Romano cheese

Directions:

  1. Cook the guanciale in a large saute pan over medium heat and sizzle until just starting to turn brown. It should cover the pan with pork fat. Turn off heat and with a slotted spoon remove the guanciale bits.
  2. If there isn’t a ton of rendered fat in the pan, add some EVOO. Turn heat back on and add onions, and cook over low until soft, but not browned. Add mushrooms and red pepper flakes for some kick.
  3. Add tomatoes with juices and the guanciale to the pan. Throw in some anchovies. If they are high quality jarred anchovies, this won’t turn the dish overly fishy. They will actually disintegrate over time and become part of the sauce, and let me tell you, this will change your whole view of anchovies. Let the sauce bubble for at least half an hour. It will thicken quite a bit, but if it gets too thick add a bit of water. No need for any extra seasoning, this sauce will pack a lot of flavor from all that pork fat and those anchovies.
  4. Boil some water and cook the gnocchi. When they float, they are done. Don’t overcook them or they will be too mushy. Pull out the gnocchi and add a dash of oil so they don’t stick together. Add a cup of the gnocchi water to the sauce and stir with some ripped up basil. This will meld all the flavors together.
  5. Remove the sauce from heat and add the cheese on top. Serve it up with a bottle of Chianti Sangiovese. Congratulations, you will never eat jarred spaghetti sauce again.