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7th Youth Music Composition Competition by

Becky Chaffee

The Violettes by Becky Youth Music Composition Competition is for ages 10 thru 18 (students still in high school). Sign up now, but submit your compositions by February 14, 2020. The compositions should be submitted via email to in both written form and on and MP-3 or MP-4…

Th cost is $20, but if you can not afford this, we can waive the fee.

Volunteer judges will provide constructive feedback for the students’ works and decide the winners.

Judges are Professors of Composition Laura Elise Schwendinger and Andrew Lloyd Sigler of University of Wisconsin-Madison and of the University of Tennessee, Knoxville respectively. Learn more about judges at

Prizes are -  

First place: $100 or choice of purse or wallet by Violettes by Becky


Second Place: $50 gift Certificate from Performers Music

Third Place: $25 Gift certificate from Performers Music


Should there be at tie, or at least 3 entries under age 15, an age

division will be made for judging and prize purposes, and more gift

certificate prizes will be added from Sheet Music Plus.


1. Entries must be amateur composers who are ages 10 thru 19 on Feb. 14, 2020. (Students must still be in High School).
2. Compositions/Songs must be between two and five minutes in length.


See complete set of rules on-line at on the competition page.

An Occasional Favorite Recipe Give Away

Music LessonBecky Chaffee

I rarely give away my favorite recipes, because I prefer that you come to my house and be my friend to get the goods. In fact, when I posted recipes on occasion (Mother’s or Father’s Day) on my Violettes by Becky blog, I don’t believe any were a special favorite.

But I want you to visit this web site repeatedly, so here is an amazing recipe that I recently discovered.

Grilled Watermelon Salad

Total: 30 min, Prep: 15 min, Cook: 15 min, Yield: 4 servings


1/2 (5-pound) seedless watermelon

1/4 cup balsamic vinegar

Extra-virgin olive oil

Kosher salt (specialty salt is great here, if on hand)

2 cups fresh baby arugula, washed and dried

1 cup goat cheese, crumbled, preferably a French Chevre

Fresh finely cracked black pepper


Watch how to make this recipe.

  1. Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

  2. Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

  3. Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

  4. To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

A problem I ran into is cooking the vinegar two long, Step 2. It keeps on cooking by itself if you take it off the heat. It turned in to a hard ball, and I had to start over, and under cook it. That was perfect.