Another broadcast TONIGHT and recipes and tips from Emilie!

“Selfie” by Alex Shiozaki: Momenta Quartet with Sebastián Zubieta at the Americas Society

Dear friends,

Another week of quarantine has gone by – and for those of you who made my mother’s mac and cheese recipe, you should be just about ready to come out of your food coma! Meanwhile, I had not planned to write again so soon…However, we just heard that the Americas Society is posting an entire “Best of Momenta,” also known as “Recuerdos” broadcast TONIGHT (Thursday, April 30th) at 6:30 PM EST! 

Since some of you had trouble finding the broadcast last time – Emilie did a bit of research:

There are several ways to watch. Find “Music of the Americas” on InstagramYouTube, Facebook, or Twitter and watch there. 

Or, the video will be posted and archived here on the Americas Society website:


For those of you watching on the Americas Society website, I noticed that once you open the page, you need to scroll down to the actual date (in this case April 30) and then play that video. There is a whole week’s worth of events up on the web page.

And now, I turn the newsletter over to Momenta’s first violinist, Emilie, to reflect upon tonight’s broadcast, share a really fun and easy cookie recipe, and an AWESOME entertainment tip! Emilie writes:

The Americas Society (a New York City-based forum devoted to the current events, education, and culture of Latin America, the Caribbean, and Canada) is a venue near and dear to Momenta. We have appeared on their stage almost every season for the past decade. Their “Music of the Americas” series has co-presented our annual fall Momenta Festival since 2017 and the series’ intrepid music director, composer Sebastián Zubieta, has introduced us to a range of works that have become fixtures of our unique personal repertoire.

Tonight’s broadcast dips into the archives to uncover some of Momenta’s greatest hits. It includes Schoenberg’s acerbic and ever-timely “Ode to Napoleon” (1942) in Sebastián Zubieta’s world-premiere Spanish translation (with guest pianist Christopher Oldfather and Cuban rapper Telmary Diaz) from our 2017 Momenta Festival; plus excerpts from Spanish Baroque composer Pietro Cerone’s monumental, cryptic, at times mystical 1613 treatise, “El melopeo y maestro.” This is taken from a performance last December alongside the vocal group Meridionalis as part of a lecture given by Sebastián at the Academy of Arts and Letters. (And no, your eyes and ears do not deceive you: subbing for Alex in that particular concert is our friend, the violinist Keiko Tokunaga, sporting a viola due to the lower registral demands of these pieces.)

In the meantime: while I have never been a gifted or motivated baker, I have been using quarantine to explore some healthy, fast, and simple recipes. I have been using a recipe for banana chocolate-chip oatmeal cookies by health blogger Gina Homolka that contains just those 3 ingredients–very hard to mess up–plus a few optional add-ons I’ve thought of. They bake quickly because they require quick oats as opposed to their more authentic (and to me, preferable) counterpart, standard rolled oats. But it’s great if (also like me) you accidentally bought a 42-ounce container of quick oats. Even when not fresh out of the oven, these cookies retain their chewy, moist, and comforting quality.

Reasonably Healthy Banana Chocolate Chip Oatmeal Cookies for the Lazy

Prep time: minimal
Baking time: 15 minutes
Makes: 8 cookies at just under 100 calories each (if using just the 3 main ingredients)
Requirements: oven, bowl, spoon, something to mash bananas with, cookie sheet, 2 bananas, 1 cup quick oats, and ca. 1/4 cup semi-sweet chocolate chips (or just take any standard chocolate bar you have at home and smash it up). Plus whatever add-on ingredients (see below).

1) Preheat oven to 350 degrees F. Spray or line cookie sheet.

2) Peel and mash up bananas in a bowl. The riper, the better. I like to use overripe bananas that I’ve chopped up and frozen from previous ill-advised bulk banana purchases. They can be thawed quickly in the microwave.

3) Add in quick oats and combine. Now is also the time to add optional ingredients of your own devising. As a starting point: I like to add in ca. 1/8 tsp ground cinnamon or a dash of ground cardamom, and/or ca. 1 tsp good honey; or a dollop of peanut butter.

4) Fold in chocolate chips. Or replace the chocolate with raisins, craisins, other chopped dried fruits, and/or nuts. Or just combine all of the above and see what happens.

5) Spoon out the batter onto cookie sheet, about 2 tablespoons per cookie. This should make about 8 normal-sized cookies rather than 16 tiny ones (as the original recipe calls for). That way you can eat 1 cookie rather than 2, 2 rather than 4, and so on.

6) Bake 15 minutes.

I like to bake these while listening to another quarantine discovery, Radio Garden: a website that allows the user to spin the globe and listen to radio stations broadcasting live from all over the world. It was launched in 2016 but has a certain poignant relevance now, as the world feels simultaneously more connected and more dissociated than ever before. Check out this insightful Atlantic Magazine article on it from 2016. (Note: bigger dots on the map mean multiple stations are streaming from that location. To get a list of them all if you’re on a compact mobile browser, click the number next to the station name.)

And you can also download the Radio Garden app on your phone:

iPhone- https://apps.apple.com/us/app/radio-garden-live/id1339670993

Google Play/Android- https://play.google.com/store/apps/details?id=com.jonathanpuckey.radiogarden&hl=en_US

Until travel can happen again, enjoy Radio Garden’s wild virtual listening journey!


Thanks for reading, everyone! And we all hope to actually see you somewhere soon.

All the best,