A Recipe for Pain-Free Practice
Hello friends,
I’ve recently enjoying a return to creative cooking. It started with a recent trip abroad, and a reminder of how good it is to eat freshly cooked, unprocessed food that has real flavor. I was keenly aware of how much better the food tasted for all the additives that were not in it. We bought small quantities of real, fresh food that didn’t have expiration dates a month out. We shopped often and lightly, and ate well.
Not surprisingly, all my teaching metaphors lately have been food-related. For instance, I work with a number of musicians; many of them are in pain from too much muscular tension in their minds and bodies as they play.
It suddenly came to me that making music is a lot like cooking soup. There’s a certain amount of muscular effort necessary to play, and a certain amount of salt necessary for good taste. I prefer adding salt to the soup till it's right, rather than using too much and throwing in potatoes to soak up the excess.












they don't need anything to be comfortable. 


(Ha! I can hear you laughing about the dandelions from here! Do they ever give up?)



