Heigh - ho . Another day , another Breakfast , another l’Île Joyeuse. Enough already - other Debussy piano pieces are available. Good playing though ….
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Yep, I'm quick on the trigger!Originally posted by Old Grumpy View Post
Oh dear, Anton...
...have you been cancelled?
But that was yesterday, today I may pause or reverse what I decided yesterday. Or enter into negotiations with anton 
It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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Another from the non-existent playlist, although having a restricted playlist is probably cheaper in some way - an argument that will go down well with managers who come to the BBC from a commercial background.Originally posted by Ein Heldenleben View PostIt isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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Yes, you don't want too much inventory "laying" (sic) around the place, do you?Originally posted by french frank View PostComment
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Well they are running down the (admittedly ample ) stocks of Larks with one more Ascending even as I type. ..Originally posted by Serial_Apologist View PostComment
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In Wright's time, two claims were made to explain how Radio 3 differed fundamentally from Classic FM: we play works in full and we don't operate a 'playlist' (oh, halcyon days when that was true). Technically, the music to be played was the 'running order', not the playlist.Originally posted by Ein Heldenleben View PostIt isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
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Sarah Bernhardt has a recipe :Originally posted by Ein Heldenleben View Post
"Pound in a mortar the flesh of two larks; add some butter, some chopped samphire, some breadcrumbs soaked in milk, some Malaga raisins, and some crushed juniper berries.
Stuff a third lark with the mixture and roast it on a spit covered with samphire leaves and a strip of fat bacon.
Serve on a crouton soaked in gin, and then toasted and buttered."
Yummy !
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I think that rather like the stocks of pheasant and grouse that litter the British countryside there is an inexhaustible supply of lark in the BBC larder.Comment
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Covering a spit with samphire leaves is a way to madness, and not much better if it's the lark so covered, which is what I assume was meant. Samphire doesn't have leaves and even with the bacon to hold it on to the lark I question how successful it would be, especially if the spit were rotated. I suppose that's why one has staff - their problem... Would the gin-soaked crouton end up flambe given that the toasting would be over an open fire?Originally posted by vinteuil View Post
Sarah Bernhardt has a recipe :
"Pound in a mortar the flesh of two larks; add some butter, some chopped samphire, some breadcrumbs soaked in milk, some Malaga raisins, and some crushed juniper berries.
Stuff a third lark with the mixture and roast it on a spit covered with samphire leaves and a strip of fat bacon.
Serve on a crouton soaked in gin, and then toasted and buttered."
Yummy !
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.Originally posted by oddoneout View Post
... I did wonder about her use of samphire. Of course there is a problem in knowing what she meant - we here might mean -
which is I think what we might buy in specialist shops or encounter in restaurants, but she might have meant -
as encountered in King Lear - or again, as it was Sarah Bernhardt she might have meant -
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