GMC in Europe 2008

When was it? November, 2006? Ahhh, yessss…

We were rehearsing with the terrific choristers of Coginchaug High School in Durham, and singing about snakes and such. (Just to be Candide about it!)

And, following the concert, we started hearing about an idea that sounded wild and attractive at the same time: What if we were to organize a Chorale tour of several European cities?

One thing led to another, and after many meetings, presentations, and plummeting dollar rates, here we are, about to board our planes for the flight to Vienna.

It doesn’t seem like the day should be upon us so quickly, but here we are. It’s time to go.

We’re looking forward to posting lots of photos, perhaps a snippet or two of our performances if all goes well, and following Patricia’s advice about all things pastry (and her other advice that also turned out to be about pastry) and Adam’s intelligence about Czech beer. And most of all, we will be anticipating the day when we return and are reunited with our friends to put on an outstanding concert on May 4.

Because of the flight schedules, we’ll be “teleported” six hours ahead and thus launched into Friday before we know it. I don’t expect you’ll be seeing any blog entries until Friday evening. (Note we’re on Central European Summer Time — CEST — which is Greenwich Mean Time plus two hours. You should add six hours to Eastern Daylight Time to know what time it is in Austria and the Czech Republic.)

Keep reading this blog, and leave us lots of comments. Despite my ritual disclaimers, your comments are very much welcome and will keep us going during our tour!

Me again…the one NOT going and wishing she was… I want details…DETAILS ladies, and/or Colin (I know you have a sweet tooth). Wondering what to eat?

• Austrian Apple Strudel with vanilla sauce, Sacher Torte, rich chocolate cake with thin layer of raspberry or apricot jam served with whip cream.
• Linzer Torte, the famouse fruit tarte but not like we make.
• Damf Nudeln with plum filling and Vanille sauce—this big lump of steamed dough with a filling, usually plum or mohn (poppy seed) sometimes displayed in a tiny oven (if they have that up there)

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