Sausage, Tomato, and Beet Gratin

20210521, #breakfastdiary 96, 16°C/occasionally cloudy, 40min/exercise Blanch the sausage in boiling water. Peel the prettiest beet in the world with a peeler and blanch it briefly too. Beat 2 eggs with milk, add a little salt and pepper, then stir in the blanched sausage, beet, zucchini, asparagus, and tomato. Bake in a 180°C oven for 20 minutes — a leftover-vegetable sausage gratin. At a live music venue, isn't the true music lover the one who shares in the performer's tension, absorption, and rapture — moments that can only ever happen once — and who, even if the artist is human enough to slip up, still applauds their sincerity? They say appreciating art is called 'art appreciation,' and there's a bit of gratitude built into that phrase, so I believe a true art lover ought to breathe alongside the artist and applaud with a grateful heart. (Ma Jong-gi, Beauty, Its Hidden Breath) A few years ago, while performing, I once completely forgot the lyrics to a song mid-performance. I could have stopped and started over, but instead I just let it end with the instrumental alone. The singer stood on stage in a daze while the accompaniment quietly played on — what must the audience, taking it all in so calmly, have been thinking? Art appreciation?