Hard Work….But Ohhhhh So Much Fun Too!

“It’s good to be back home.  I’ve just completed a two-week tour of Florida where I had bookings for a variety of event types that kept me on my toes.  However, all the trauma was offset by the fact that I enjoyed reconnecting with family and friends who reside in the state.  Some twenty folks with whom I am acquainted managed to link up with me.  This was truly terrific and a welcome release for me in the midst of preparing for some serious performances.


First off was two “command performances” at the Kirk of Dunedin near Clearwater, FL.  I’ve played there several times before but only every other year.  The reason for this is the alternation of artists who are asked to be part of the Fall/Spring concert series.  If you get a chance, log onto www.kirkchurch.com to take a look at this magnificent pipe organ installation which is expertly maintained by Mr. Terry Charles.  I had a ball!  Fortunately, all ground rules are off when it comes to song selection.  I included everything from Hungarian Rhapsody #2 to “One” from A Chorus Line.  Fortunately, the audiences were very accepting and appreciative of my diverse program.  I look forward to the 2013 season when I have already been asked to return.


Then it was off to Fort Myers for another Volare seminar which I presented for two days.  The attendees were very satisfied with the materials and suggestions I gave them.  If you recall, Volare is my way of passing on playing tips and performance secrets that enhance anyone’s playing skills.  But be forewarned, this course isn’t for sissies!  Let’s face it, certain criteria are consistent with a successful result.  For example, scales are a must…no getting around it….gotta do it.  Once one begins to believe in this necessity, I find the participants are willing to follow my lead.  Some of them actually began the regiment after the first day of instruction despite my specific request they “lie low” and get plenty of rest in preparation for day two of the seminar.  Oh well, I guess if they feel compelled to immediately put into practice what has been given to them during Volare, there’s no stopp’in em!  Go!


Afterwards, I drove over Alligator Alley to the east coast of the state ending up in the Merritt Island area, very near Cape Canaveral.  This was a repeat of the previous scenario.  It seems wherever I go throughout the country presenting this “how to” mini music course, the people I work with are all on the same page.  They have been taught how to play the notes.  But what they are looking for now is to improve their ability to create interesting arrangements, register the organ more dramatically, develop technical skills, etc., etc.  These concepts are the universal theme of the Volare program.  It’s apparent to me that geographical and demographical factors are non-existent when it comes to learning music.  Actually, age isn’t even an issue.  All of my Volare family members are on the same page.  Frankly, these men and women are looking for ways to sound more like professional musicians.  My job is to convince them that although their aspirations may not always be totally realistic, the notion that they will play better utilizing more complex harmonies and melody lines along with corresponding dynamics, is.


If you haven’t noticed, I love what I’m doing these days.”

Visit my website at http://RosemaryBaileyMusic.com




posted by Ric Overton of http://PianoSD.com via  http://MaxMorganDesign.com



Getting Ready for the Holiday Eating Marathon:

“Okay, I love the season as much as the next person.  However, the logistics of organizing mega meals…plus the social hassle of putting them all together are increasingly more complicated.  After all, one has to determine who would be likely candidates for the Thanksgiving Day table.  Folks’ lives change!  People move away, get divorced, remarry, pass away….all of which forces a repeat performance of last year’s meal to become sometimes unrealistic.  But I always seem to land on my feet when it comes to hosting holiday celebrations.  At least that’s what my guests tell me.  Mind you, that’s AFTER they’ve enjoyed lots of my food and beverages.

Over the years I’ve attempted to prepare the turkey using a variety of techniques.  Some results were tastier than others.  One was a disaster–that was when I smoked the bird for three days prior to the meal.  I’m still hearing about that day when there was a lack of a turkey-roasting smell in the house.  Even my dog looked at me in disappointment!  Apparently, a thoroughly basted turkey roasted in the oven still seems to come out best for me.  Forget the deep-frying, bar-be-que, steaming, etc.  I’ve reverted to the basics, but with a few new twists.

As long as the bird is moist and cooked throughout, there’s not too many thing that can go wrong.  A cooking thermometer is my life saver.  It’s the stuffing, though, that creates the flavor in my book.  So allow me to share a recipe with you that contains an unusual ingredient…oysters.  Please don’t freak out about this even though you may not be a fan of these crustaceans.  Follow the simple turkey stuffing plan below.  If you do, don’t mention a word about the oysters to your guests.  They’ll never know your secret……and I’ll never tell.



1 lb. toasted bread cubes (either homemade or purchased at the grocery store)

1/2 lb. bacon (cut in 1/2-inch pieces)

1 bulb fresh minced garlic

2 cups chopped onion

1 cup chopped celery

1 cup finely chopped roasted chestnuts

1/4 lb. UNSALTED butter (melted in microwave)

3 tbsp. fresh thyme

2 tbsp. fresh sage

1/2 cup chopped parsley

12 diced fresh oysters (strained from the jar–but keep for future use, its wonderful stuff)


Cook the bacon pieces over low/moderate heat; drain, SAVE 1/4 cup of the fat.

Pour bacon fat into a medium-sized skillet over moderate heat.

Add garlic, onion, celery and cook until soft.

Stir in thyme, parsley and sage; stir thoroughly.

Add butter, cooked bacon, oysters, and chestnuts.

Season to taste.

Transfer mixture into a medium bowl; toss thoroughly and let cool.

Combine mixture with toasted bread cubes JUST PRIOR to baking; stuff bird; roast and enjoy!


Now while the bird is in the oven and you are waiting visit me at http//rosemarybaileymusic.com and order up some Christmas music.  Enjoy




posted by Ric Overton of http://PianoSD.com via http://MaxMorganDesign.com