Farewell. Ida – Ida Haendel 192?-2020
So Ida has left us – a legend has departed. What a violinist! What a woman! Magnificent, unique, incorrigible – she was a law unto herself.
First, the playing: a film about her was aptly entitled: ‘I AM the Violin.’ And she was! The violin was her life; she mastered it, devoted so much of her existence to it, cared so much about it. Every performance was an event, which she took absolutely seriously, giving each concert her all. She spoke through her violin, proved herself through it, lived within the music she made. She was a marvel, an icon; each note she played was the result of total conviction – and as a consequence was totally convincing. She had been groomed from the beginning to be a star – and a star she was.
But she was also an adorable person. I had heard of her, of course, from my childhood onwards – hadn’t everybody? But I didn’t meet her until - I think - 2000, when I attended a memorable recital she gave at the Wigmore Hall (apparently her debut there!), concluding with a magisterial performance of Enescu’s 3rd sonata. I’d heard, to my delight, that she’d heard me somewhere, and had liked it, so I dared to go backstage afterwards. Having enthused about her playing, I rather uncertainly told her that I was Steven. She looked at me disbelievingly. ‘You’re NOT’ she announced, in her wonderful deep voice. I assured her that I certainly had been last time I looked in the mirror. She accepted this, and proposed that we play the Brahms Double together. It was such an honour; but alas, I just couldn’t do the dates she suggested.
I came across her shortly thereafter, however, at the Verbier Festival. I’d seen that she was giving masterclasses there, so when I saw her, I asked how they were going. She looked at me severely. ‘Steven,’ she boomed, wagging her finger. ‘I don’t teach.’ I was puzzled; she was, after all, advertised as the teacher of the violin class. ‘So you like teaching?’ I said, provoking her. The finger wagged again. ‘Steven,’ she repeated with equal seriousness, ‘I don’t teach.’ ‘So how’s the teaching going?’ I asked. Her finger was on its way in my direction, and she’d started to say my name in the same tone of voice – when suddenly her face broke into a big smile. ‘Oh – so you’re a tease,’ she said. After that, we got on famously. My other main memory of that Verbier encounter was of her examining something – I couldn’t see what - in the hotel lobby, and then calling me over. It turned out that the object in her hands was an album of recent photos of her. ‘Look, Steven,’ she commanded urgently. ‘Don’t I look gorgeous?’
Later, we took her to dinner near her flat in London. Tottering through the streets in her high heels, she suddenly came to a stop in front of a (closed) clothes shop, where either a pair of gold shoes or a gold dress (I can’t remember which) had caught her eye. It was impossible to budge her, late though we were for the restaurant. ‘Wouldn’t I look wonderful in that?’ she asked us challengingly. We agreed that she would. ‘I’m coming back here tomorrow morning,’ she assured us. She spoke that night about her appearance. ‘You think I dress like this just to go out?’ she asked. ‘No! Catch me at breakfast – I’ll look just the same.’ Her pride in her appearance was never-changing. Perhaps in someone else it could have been too much – but with Ida, it was wonderful, admirable; life-affirming, in fact, like her pride in her playing.
It is funny that already I’ve seen two obituaries giving her age five years apart. She’d certainly have preferred the younger estimate… It was impossible to get the truth out of her. I remember asking another glorious violinist-character, Lorand Fenyves, whether he knew Ida. ‘Oh yes, of course!’ he replied. ‘I knew her when I was 16 and she was 15.’ He paused. ‘And now I’m 80 and’ his eyes twinkled, ‘she’s 55!’
Although we never got to play the Brahms Double together, we did perform the Beethoven Triple concerto with Martha Argerich and the Rotterdam Philharmonic under the then little-known Yannick Nezet-Seguin in (I think) 2006. Now THAT was an experience – to put it rather mildly… Playing with those two way-larger-than-life ladies was something not to be forgotten; the two adored each other, and it was great fun to witness their interaction. Ida had only played the piece once before, as I remember; but she played it with utter conviction. And Martha was – well, Martha. And Yannick kept the whole thing together, somehow. So – it was special…
It was supposed to happen again, in Miami (where Ida lived); but alas, it didn’t. Still, I kept in touch with Ida and on one memorable occasion got to interview her at the Wigmore Hall (there’s a recording of that occasion on Youtube). She also came down to Prussia Cove once for three days, her visit culminating in a breathtaking account of the Bach Chaconne (she sported an almost equally breathtaking dress to match!) at the Hall for Cornwall. We also played and taught/didn’t teach together in 2010 at the Summit Music Festival, just outside New York. That was another unforgettable experience. At the concert that concluded the festival, Ida played virtuoso pieces with the orchestra that would have been impressive in someone thirty years younger – even younger – than she was. But equally Ida-ish was the post-concert experience. For some reason, it got very late, and it was well after midnight when we were taken in search of food. Not surprisingly, there were few options in the countryside at that time of night; but eventually we found a 24-hour diner. We went in and occupied a table. Looking around at the bikers and other rather unpredictable-looking types, I was a tad nervous; not Ida. I fortified myself with a margarita; she had tea. At one point, the conversation turned to Schumann, and his 2nd violin sonata (which at that time I didn’t know very well). I asked a question about it. ‘You want to hear how it goes?’ Ida demanded to know. She strode over to her violin-case, pulled out the violin, and to the astonishment (and then, luckily the delight) of the assembled company, began to play it. A photo taken at the time (below) shows me a little less than comfortable – and her absolutely in her element.
Oh, Ida. By the last time I spoke to her – too long ago, but not that long ago – I’d heard that she’d become very forgetful, so wasn’t quite sure whether to call her or not. But I dialled anyway, and the phone was answered. ‘Hello, Ida?” ‘Who is it?’ ‘It’s Steven – Steven Isserlis.” Silence – then the phone went dead. Oh dear. I tried again. This time I was able to hold her attention long enough to remind her who I was. We started to talk, and as the conversation progressed, she evidently remembered more and more about our friendship. It was true that she repeated herself a lot; but still – she was very much Ida, the same wonderful voice, the same love of life.
And now she’s gone. Farewell, Ida the legend; we humanoids will miss you – but thank you, thank you for giving us so much. Everything, in fact.
同時也有9部Youtube影片,追蹤數超過58萬的網紅Helen's Recipes (Vietnamese Food),也在其Youtube影片中提到,Bánh cốm is made with Cốm (young green sticky rice flakes) and mung bean filling, is a northern Vietnamese must-have for happy occasions, like wedding...
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flat icon music 在 Helen's Recipes (Vietnamese Food) Youtube 的最佳貼文
Bánh cốm is made with Cốm (young green sticky rice flakes) and mung bean filling, is a northern Vietnamese must-have for happy occasions, like weddings and Lunar New Year. It is one of Hà Nội’s culinary specialties. Authentic cốm must be flat, lime-green, chewy, sticky and smell pleasant like the scent of green rice, it has some elegant, fresh and simple flavor. Fresh cốm is only available in autumn, but luckily now we can buy the dried version in package like this all year round. You might find at dry section at your local Asian store.
►Ingredients: Nguyên liêu: (6 -8 pcs)
DOUGH - Phần cốm
- 240g (1 cup) dried flat green rice (cốm dẹp xanh khô)
- 150ml (1/2 cup + 2 tbsp) pandan juice (nước lá dứa - lá dứa cắt nhỏ xay với nước)
- 100g (1/2 cup) sugar (đường)
- 240ml (1cup) water (nước)
FILLING - Phần nhân:
- ½ cup (85g) peeled split mung bean (đậu xanh k vỏ)
- 20g (2 tbsp) shredded young coconut (dừa bào sợi)
- 50ml (1/4 cup) coconut milk (nước cốt dừa)
- 40g (1/4 cup) sugar (đường)
►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
►GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
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►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0
Music from Youtube music library
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flat icon music 在 Helen's Recipes (Vietnamese Food) Youtube 的最佳解答
This recipe is in my "Simply Pho" Cookbook https://amzn.to/2vQtSCU
►Ingredients:
1 tofu block, cut into ½ inch (1cm) thick steaks and wrapped in paper towels to remove the moisture
1 cup vegetable oil
1 carrot, julienned
1 teaspoon sugar
1 tablespoon vinegar
2 tablespoon minced scallion (white part only)
2 ounces (57g) dried woodear mushroom, soaked 15 minutes in hot water to rehydrate and cut into ¼ inch (1/2 cm) strips
1 1/2 teaspoon sugar
1 tablespoon vinegar
1 teaspoon mushroom seasoning powder
¼ teaspoon salt
10 scallions, green part kept whole and rinsed
2 sweet potatoes, steamed and cut into sticks in size of French fries
3 ½ ounces (100g) vegan ham, cut into sticks in size of French fries
3 1/2 ounces (100g) fresh herbs like mint, basil and perilla
7 ounces (200g) fresh rice vermicelli
1 pound (450g) mustard greens, rinsed
Sauce
4 tablespoon fermented soy bean sauce (Tương bần, or tương Cự Đà)
4 teaspoon sugar
1 tablespoon peanut butter
½ cup water
4 tablespoon roasted sesame
1 teaspoon minced chili
Directions
1. Fill a frying pan with 1 inch (2.5 cm) of vegetable oil and heat until bubbles appear around a chopstick standing into it (Oil temperature is about 375°F or 180°C).). Gently slide in the tofu steaks and fry till golden brown on both sides. Then remove and place on paper towel to drain off the excess oil. Let cool completely and cut into long sticks to the thickness of ¼ inch (1/2 cm)
2. In a bowl, combine half the julienned carrot with 1 teaspoon sugar and 1 tablespoon vinegar. Mix well and set aside.
3. Heat 2 tablespoon vegetable oil in a wok and sauté half the minced scallions (white part) till golden brown. Add the rest of the carrot and sauté for 1 to 2 minutes until soft. Then add the woodear mushroom, ½ teaspoon each of sugar and mushroom seasoning, and ¼ teaspoon salt. Stir well. Then add the tofu and toss to combine. Take off the heat and let cool.
4. Bring a saucepan of water to a rolling boil. Quickly blanch the green part of scallions for 30 seconds or until wilted. Transfer to a large bowl filled with ice water to stop the cooking process and maintain the green color. Drain and set aside
5. Arrange all fillings ready at the rolling station: the stir-fry, sweet potatoes, fresh herbs, vegan ham and rice vermicelli. Remove the thick part of the mustard leaf stems. Place one leaf on a flat surface witht the dark side facing down. Place a bit of each filling ingredient on top and roll it up. Use one leaf of the blanched scallion as a string to tie up the roll nicely. Repeat until finish. Place the rolls parallel to each other and trim off the rim to make them even in size.
6. To make the sauce, heat 1 tablespoon vegetable oil in a small saucepan and sauté the rest of the minced scallion (white part) till fragrant. Add the fermented soy bean sauce, sugar, peanut butter and water. Stir well and simmer for 1 to 2 minutes until smooth and thickened. Transfer to a serving bowl. Add the roasted sesame and mix well. Top with the minced chili for more heat and color.
►Full recipe | Xem công thức đầy đủ : https://helenrecipes.com
►GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen http://helenrecipes.com/cookbook/
►Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | Đăng ký kênh & ấn vào chuông để nhận thông báo khi có video mới: https://bit.ly/36S0p0I
►Items in my kitchen: www.amazon.com/shop/helenrecipes
Các sản phẩm trong bếp nhà Helen: https://shopee.vn/m/Helenrecipe
►My Instagram: http://instagram.com/helenrecipes/
►Facebook | Cập nhập ý tưởng nấu nướng mỗi ngày https://www.facebook.com/Helenrecipes
►Support on Patreon https://www.patreon.com/helenrecipes
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình https://bit.ly/3jzuiZ0
Music from Youtube music library
#HelenRecipes #vietnamesefood #vietnameserecipes
flat icon music 在 Tang_ful Youtube 的最佳解答
隱眼:Geo hani-gray
鏡框:信義計畫眼鏡
http://www.alex2000tw.tw/
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如果你喜歡我的影片歡迎訂閱~我們下支影片再見囉♡
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琴制 G081 腮紅刷
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艾諾琪 L108 暈染刷
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琴制 夜樺04
艾諾琪 M125
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LAKEY INSPIRED - Me 2 (Feat Julian Avila)
https://goo.gl/RN2V65
Joakim Karud - Piano & Sax
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Mounika - Nobody But Me
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*Camera:Canon Eos M3
*My skin type:normal to oil
我的膚質:混合偏油
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