Author: digman

Born in Singapore and raised in London, this 19-year-old classically trained violinist first gained international prominence with her 1995 album “The Violin Player”. Working with producer Andy Hill (Celine Dion, Diana Ross, Cher), her new album ‘Storm’ explores a wide range of emotions and styles. Ms. Mae is clear when she points out that she intends “to play the music that I want to play, irrespective of all boundaries. Jazz, reggae, classical, pop, techno—-I see no reason why I shouldn’t listen to or play them all. Of course, I respect tradition, but I’m a child of the 90’s, and it’s entirely natural that I should be influenced by those pop artists I see around me”

An eclectic mix of classical music, rock, and techno beats, ‘Storm’ documents a young virtuoso’s successful efforts to defy the boundaries. Standout tracks are a remake of Focus’s 1973 hit “Hocus Pocus,” “Bach Street Preludes” which recasts Bach’s “Partita in E” in a progressive new light, and “Embrasse Moi (You Fly Me Up),” which features Vanessa-Mae’s sultry vocals.

It can be so distressing when, after lavishing loving care on the garden, one sees wilting tomato plants and melon vines, damp-off of seedlings, and root rot on cabbage plants and is helpless to do much for it. Until recently the average gardener could do very little to avoid soilborne problems other than grow disease-resistant varieties.

What tastes good, has only two calories per tablespoon and is easy to prepare? Herbal vinegars offer all this and more. They add flavor to salads, marinades, sauces and also make thoughtful gifts.

Start by picking (or buying) your herbs and washing in cool water. Lay on paper towels and allow to air dry. The basic recipe calls for 1 cup fresh herbs to 2 cups vinegar. Use either red or white wine, cider or rice vinegar. Place the dry herbs in a wide-mouth jar, bruise with a spoon and add the vinegar. Cap, shake and store in a cool, dark place for 4 to 6 weeks. (You can hasten the processing time by heating the vinegar to just below the boiling point before adding to the herbs.) Check the taste after processing by placing a teaspoon of vinegar on some French bread. If you like the taste, you are ready to strain the vinegar. Use a funnel and a coffee filter and pour through several times until the vinegar is clear. That’s all you have to do . Pour into a sterilized bottle, add a few sprigs of herbs to decorate and you have just made a real taste treat. Here are some herbal combinations that work well together. Before the summer’s over, you’ll be inventing your own “designer vinegar’s”

Chives, dill and parsley

Parsley, sage, rosemary and thyme

Basil and thyme

Garlic, Chives and lemon grass

Garlic, Lemon grass and Lemon thyme

Dill and chives

Salad burnet, garlic and parsley