No, not grindhouse movies

Avey Tare's Slasher Flicks – Enter the Slasher House

An album, not a grindhouse movie. A good one. Whereas Panda Bear updates the Wilson brothers' sweet harmonies, Tare's starting point is a bit further along, towards the 'way out' end of the psychedelic spectrum. This is more immediate and accessible than Pullhair Rubeye or Down There, resembling, I think, Animal Collective's Centipede Hertz. A bit lighter, sparser, clearly defined, perhaps.

A film from an Irvine Welsh story...

...what could there possibly be not to like?

I re-watched Trainspotting recently. That's a decent film. DLL and I have lined up another watch of Filth, having gone to the pictures to see it last year. That was good, too.

So to test the hypothesis I've now seen Ecstasy, another one worth a watch, and Acid House, which, although it boasts an Irvine Welsh screenplay, sort of answers the question. Potentially, quite a lot, unless it's the right Irvine Welsh story being filmed. The grim and the weird and the acid trip mind-swap work better on the page than on the screen.

I suppose Sunshine on Leith would've been more attractive with a Proclaimers soundtrack, and a Welsh screenplay.

Cycling, it's the new golf

That's what the bespoke bike maker on the radio said. UK bike frame manufacturing had all but died out. It still isn't huge, it doesn't churn out mass production numbers. However, a small number of artisans are building made to measure frames, mostly for middle aged men. “it's the new golf” he said.

Quite what a middle aged bloke can do on a made to measure bike that he can't do on something off the shelf at Halfords I'm struggling to imagine. Unless he's going that little bit faster because his wallet's considerably lighter.

Masters Golf

That course at Augusta is absolutely insane. It must be like putting on sloping, undulating billiard tables. Nowhere else can a professional golfer narrowly miss a short putt only to see the ball end up much further away from the hole than when he started.

It's a seriously beautiful looking golf course. But what a tough place to play a game that's difficult enough in any case.

I still don't understand...

...the preserved anchovy sauce. It's Thai or Vietnamese, and it comes with strict instructions not to refrigerate after opening. They just lay the fish out in the sun, then transfer them into huge pots, and, after centuries (okay, after a very long time) they tap off the sauce. It separates on standing, it's a most unappetising battleship grey with a hint of pink colour, and, frankly, it does not smell too promising. But add just a touch to, well, almost everything with a liquid element, and it gives depth, salt, and no fishy tang. Maybe it does take centuries to mature.

Now, if this is allowed by the EU cotton wool wrappers, surely we must be able to import that prawn balichow with real prawns in?