Last night some friends came over to my place to eat, drink, gossip, and read quartets (some Beethoven 59′s and Mozart 590).

One day later – Hungry, looking at this plate of leftover baguette from the quartet feast.  What ensued pretty much captures my approach to cooking, and probably to other things (music?).  Take good stuff.  Add other stuff.  Add heat.  See what happens.  In this case, I attempted something in the realm of Bread Pudding (a home favorite).  Which, I figured, just involves stale bread, milk, sugar, spices, and an egg or two.  I’m in a very experimental stage of cooking, so I’m actually more into going on instinct (i.e. I don’t know where the measuring cups and spoons are in our kitchen).  It’s a very satisfying process, but the glop is still in the oven and has yet to be tasted…

These same friends who were over last night also kindly read through a recent piece I wrote, for string quartet.  (It will be premiered by another wonderful group of friends I play with, the Hudson Quartet, on the North River Music series in the west village, at the Greenwich House, on March 11.)

I just spooned out some of the improvised pudding, and although the texture is a little unremarkable, it’s pretty delicious…  (Probably helps that I would eat anything right now.)

Here, in its internet pre-premiere, for the five people who actually check this site — Punctum, for string quartet.  (Title is from Barthes’ Camera Lucida, 1980 — I owe Stanton many thanks, and a visit, and a phone call,  and your copy of the book back!! )

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| Click for pdf score.

Recorded reading by Alex Fortes, CAS, Jenn Chang & Eli Lara.

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