Japan: Kawaguchi's Lilia Concert Hall and Leaving Tokyo.

tour to Japan

singing everywhere we go

beautiful venues

~an original haiku by Emery

(that's me. eclaires)

After leaving Karuizawa, we drove back through 3-day holiday weekend traffic down the mountain to Tokyo. Again, we stopped off at one of Japan's famous (according to me) rest areas to eat dinner.

This wasn't even half of all the vending machines at this rest stop. They're everywhere. Lots of them.

When we finally made it to Tokyo, we checked in again at the National Olympics Memorial Youth Center, where we stayed our first night in country. Different floor and different room this time, but basically the same layout. This time I had a view of the inner courtyard.

Looking down

Looking up

The next day, which was Tuesday, October 15, 2013, we had a satellite concert (still part of the Karuizawa International Choral Festival) in Kawaguchi in Lilia Hall. That afternoon, we rehearsed and recorded, at a light meal provided by the Festival (cup o' noodles -- it was great!) and prepared for the concert. The Lilia Concert Hall is really stunning. The honey colored wood, the beehive looking lights and the rounded wood panels making up the walls and ceiling were really beautiful.

Don't pay attention to my skirt hiked up during this rehearsal.

Inside Lilia Hall.
Photo found here

And here is a recording from that night. Lux Aeterna, a rather ethereal piece. And yes that's me second from the left.

That night, it was rainy and windy. In fact, I think that was the day that we received a typhoon warning--the largest typhoon to hit Tokyo in ten years. It *was* incredibly windy, but nothing crazy I didn't think. After our concert, we had a small party a local restaurant with the Ko Matsushita's Men's Choir who had first billing on the program that night.

Angela and Renae

Leslie, Rachel, Laurel, Brady, Jane, Josh, Michael, and Ashley

I only had my cell phone camera on me (obviously), but we had a fun time singing back and forth and singing a Japanese song, "Ima Kokoni" together. I recorded it, but the sounds is truly horrible so I'm not posting it. We had a great time, but we were eager to get home to go to sleep and beat the worst of the typhoon. Funny, I just said "home"... back to our last night at the National Olympics Memorial Youth Center.

You know, I'm just going to throw this out there, but sometimes travel is only glamorous in retrospect...especially when I'm on tour. It's hard work. Rehearsals. Sound checks. Recordings. Bus travel. Late night returns to the hotel. Walking long distances with my luggage. Sleeping in a different hotel every night. Living out of a suitcase. This was one of those days when I was just tired and wanted to get back to our hotel and crash. I was pleased that we got to sleep in on Wednesday before we checked out and departed to Matsumoto.

On the road again...

Anyway.

Next up is our day (and night) in Matsumoto, picture-taking at the castle, seeing pomegranates growing on trees for the first time, and our concert in the Agatanomori Culture Hall in Matsumoto, with a truly lovely audience.

Then the last stop will be in Nagoya...great concert and a full day (almost) of free time!

Be prepared: there are still SO many pictures.

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Roasted Brussels Sprouts and Cranberries with a Balsamic Vinegar Reduction.

Hated Brussels sprouts.
Then got old and figured out
Brussels sprouts are yum.
~Brussels Sprouts Haiku
by eclaires

Is your mouth watering just from the title? No? You hate Brussels sprouts, you say? Well, really, I still urge you to try this recipe.

Roasting is my favorite way to cook vegetables. Toss any vegetable with a little olive oil, salt, and pepper and then roast and you've hooked me. Roasting brings out such a rich earthy flavor.

I found this particular recipe on Pinterest and modified it for a smaller portion on Saturday night. I only wish I had more Brussels sprouts now so I could make more. So delicious!

Roasted Brussels Sprouts with Balsamic Vinegar Reduction Topped with Dried Cranberries
(adapted from Pioneer Woman's blog)

1 pound Brussels sprouts
1/8 cup Olive Oil
Salt and Pepper
1/4 cup Balsamic Vinegar
1/8 cup Sugar
1/4 cup Dried Cranberries

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Put Brussels sprouts in a mixing bowl. Toss with olive oil, salt, and pepper. Arrange on a baking sheet covered in tin foil, for easy clean up, and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
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Wish List: This T-shirt.

"I am thankful for laughter, except when milk comes out of my nose."

~Woody Allen

My Christmas Haiku. Fun times.

"A poem begins in delight and ends in wisdom."

~Robert Frost

Katie and I are sitting on the couch right now; I'm working on a final paper due tomorrow at 5pm, while she is writing an email to our friend Derrick, who is serving a mission for the LDS Church in France. (She's making more progress in her writing, than I am in mine.) About two minutes ago, she turns to me and says, "Do you want to write a Christmas poem for Derrick?" Now, let's all understand this wasn't really a question. If I couldn't tell by the inflection in her voice, the stare I got in return clearly indicated there was only one correct answer. But, a poem? Seriously? Uh huh, yeah, since I'm so well known for my stellar poetry skills. So of course, sassy as I am, I turn back and say, "No, not particularly." But oblige her, I did, and here's my marvelous creation. A haiku, of course. 5-7-5. Easy enough, right? I hope you like it; it sure provided us with a few good minutes of hearty laughing. And Robert Frost's words above are rather fitting, don't you think? :) Enjoy.

Roads covered in snow

Soon, Santa will bring us gifts

Don't forget Jesus