Friday, September 26, 2008
Yer Two Fer Whatever.
That ringing sound . . . it sustains, still.
Wednesday, September 24, 2008
Totally Blogwhorin. *G*
Tuesday, September 23, 2008
I never heard of Bireli Lagrene until tonight on some blog.
It was a guy living in Maine, who lived in BayArea in 80's who mentioned the name and posted some linky's. We were talking old 60's/70's Jazz Artists I'd seen in Bay Area in the 70's.
Then I tubed around, and found two of MY heroes, playing with this French guy.
Doin my fav Corea song . . . . and they are just MASHING THE SHIT OUT OF IT!! *G*
And all of a sudden, it's a BerryFlash . . . O'Connor And His Kids . . . Jean Luc, Stanley and Bela.
That kind of a flash . . . and I got all like, mellow. Ya know?
God FUCKIN Bless The Great Musicians. What a gift to listen . . . *G*
Monday, September 22, 2008
If you excelled academically and are able to casually use 690 SAT words then you might as well have the press shoot video of you giving the finger to the Statue of Liberty while the Dixie Chicks sing the University of the Taliban fight song.
This place is two blocks away, tucked in on a side street . . . Go check out their September menu descrips . . . .
It's an exhibition kitchen, you sit around the cooking station, you get to tour the back side and see prep at work. You get to ask questions simple and complex. It's a gas! We sat at the bar area just in front of where Chef Randall (owner) in the pic is standing. There's tables for 30 more or so, behind.
I go there now once or twice a year just to hang with Chef Noah (Chef de Cuisine) in the alley and give him some fresh basil I grow, just so I can smell the smells out the back door, and talk kitchen shit. *G*
Been there once on our birthdays (Jan), three years ago.
There are times when I read their new monthly menu I start to tremble slightly, shake a bit, salivate, drool, and feint.
And I start thinking about how many glass and plastic containers I would need to dive for in dumpsters to afford just ONE more time there . . . $125 per person.
So then when I stop the shakes, I go to the local carniciera to get some veal bones (can't get them from the chain grocery stores) I can roast, with some mirapoix, and make two quarts of demi glace so I can pretend I still have a clue as to what the phook's going on out there with the art of fine dining . . .
Hand me another corn dog and pass the French's Mustard . . .
Sunday, September 21, 2008
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