Feed the birds, ring if you're still
hungry
In the process of lobbing some stale
bagels out for the birds, BLISS threw her phone, too. Not smart
enough to fly, it landed on the wet grass. Unfortunately, I was there
to witness it. Often the way with these things. There was, however, a
perfectly logical explanation:
“I don't have any pockets”, then,
“look, now it's all muddy.”
Inherent Vice...
..was an emergency book, stranded
trying to get back from London Bridge a couple of week ago. Pynchon
is a great writer, and this is a wonderful book. So full. Every page
weighs a ton.
Miles Davis, Cellar Door Sessions
Like a lot of Miles-heads, I suppose,
every so often you find something new has turned up. Either it's been
long lost or newly remastered or you missed it first time around. Or
whatever. The Cellar Door Sessions (I'm halfway through the third of
six albums) records a set of live gigs, played with a fantastic band,
at the stage where Bitches Brew experimental jazz was starting to
evolve into the electric jazz / rock / fusion phase
of Davis' output.
Today's
listening taken care of. Along with the first season Treme
soundtrack. Combat the Sunday blues with New Orleans music.
Intercepted texts
Gazidis to
Wenger: “messi? messi? y u say messi? r u totally insane? lol,
ivan”
Wenger to
Gazidis: “can u stp kicking me under the table pls”
Gazidis: “when
u regain some composure”
My New Jam...
...is Ooh Poo
Pah Doo by Trombone Shorty and James Andrews, it's fabulous, worth a
listen:
Found a turkey recipe...
...that'll work
for me: don't go mental, don't cook so long that it's all dry and
crumbly. Coat with butter laced with salt, pepper and garlic, slam in
the oven. Halfway through lob in some aromatics: bay, rosemary,
whatever. Towards the end add some onions to caramelise. Make sure
the butcher (for that's where you buy a turkey, not a plastic
shrink-wrapped battery farmed monstrosity from the supermarket, boned
and rolled is right out, dark meat and bones = good, anything else is
(1) lazy and (2) childish) includes the giblets, neck etc. because
that's where proper, tasty gravy comes from.
OK, that's my
recipe.
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