never a bad combination.
have a double with me...
Wednesday, June 16, 2010
Tuesday, June 8, 2010
big band jazz and me
when i started listening to jazz i thought that the sextet was as far as i would go. the big band appeared so archaic and from an earlier, less hip, time. swing music did not interest me.
i wanted the spare and hip sound of miles davis playing 'so what' and not jimmy dorsey or cab calloway jumping around a stage with a bunch of guys sitting down. every note planned out seemed the antithesis of what i wanted from jazz.
then i met gil evans and saw what he could do with miles davis and a big band. then i learned about evans' album, out of the cool. it took all the best of cool jazz and added a big band. the full sound of the band not cheesy anymore. not swinging away with a clarinet, but beautiful and sparse and full.
have a listen.
i wanted the spare and hip sound of miles davis playing 'so what' and not jimmy dorsey or cab calloway jumping around a stage with a bunch of guys sitting down. every note planned out seemed the antithesis of what i wanted from jazz.
then i met gil evans and saw what he could do with miles davis and a big band. then i learned about evans' album, out of the cool. it took all the best of cool jazz and added a big band. the full sound of the band not cheesy anymore. not swinging away with a clarinet, but beautiful and sparse and full.
have a listen.
Tuesday, May 25, 2010
listen: junior parker - tomorrow never knows
beatles covers make me happy. especially this one. if you are truly bored, you can open up two tabs with this song and make a canon. just start one, wait about 10 seconds and start the next one. it works well and you just might feel a little like danger mouse, a little.
Tuesday, May 12, 2009
cute goats
from goat milk to goat cheese to mark wahlberg talking to goats to the fact that are just so cute. they can even be used, as google has done for their fields in mountain view, to replace lawn mowers.
Thursday, April 30, 2009
bridges, bait, ballard and bullshit
the old lady in ballard wouldn't give up her house and although she passed away, and the general contractor owns her house, her humble cottage now sits in between LA Fitness and Trader Joes.
Now the bait shop in detroit at the intersection of urban decay and a new ambassador bridge.
interesting metro times story here
Wednesday, April 22, 2009
Thursday, April 2, 2009
Wednesday, April 1, 2009
yelp thoughts
i don't like yelp. but, sometimes i like what yelpers write.
"The 19 is never on time, but it sure gets you where you are going HELLA fast. They must have magic bus juice in there, because I have no idea how I made it across town in under 20 minutes during rush hours, but cheers to the 19 polk."
i won't link to yelp, but if you want to see the full post just look up the 19 polk
April 1, 2009
Alice Waters Launches Frozen Food Line
Alice Waters’ office today confirmed reports that the doyenne of sustainable food has partnered with Dean and Deluca on a new line of frozen foods that, in a statement released to the press today, her office described as “a crossover product making sustainability accessible to a wider audience”. The “Simple Perfection” entrees, which consist of a oven-ready terra-cotta plate rubbed with garlic and sprinkled with salt are designed to be laden with seasonal vegetables by the user.
# The small bottle of olive oil included in each entrée can be used to dress the raw salad or to prepare your own seasonal vegetables for the oven. Planned for a May ’09 release, the harissa-rubbed bazaar entrée and evocative finocchio, which will be scented with burnt fennel pollen, will widen the line. A descriptive brochure included in each package describes suitable ways of procuring food for the entrees, including farmers’ markets, foraging, and growing or killing animals yourself. Asked why the entrees were frozen given that they consist mostly of a few condiments, Ms. Waters’ office stated “the vision was to fully replicate the simple convenience of frozen food – down to the last detail.” Priced at $19.99 per entree.
STORY HERE
Monday, March 30, 2009
damn NIMBY hater people
people complain about everything and affordable housing is one. but then try to build some affordable homes and look what happens. the people with the unaffordable housing complain that their houses may become more affordable.
From SFGate.com's On The Block by Betsy Schiffman and Tracey Taylor
Some Mountain Viewers Prefer Unaffordable Housing
A small group of Mountain View residents are riled up about a city proposal to build an affordable-housing development on a city-owned lot, according to the Mountain View Voice.
The concern, as one resident put it, is that the city is "building a ghetto" next to a fairly new condo development, 108 Bryant Street, and property values there will be shot.
Condo owners at 108 Bryant Street worry that Mountain View's plan to build affordable housing nearby will hurt property values.
The city's plan for the affordable housing project could climb up to four-stories tall with 51 units, and would be built at a Caltrain overflow parking lot on Evelyn and Franklin Streets. The units will go to those who earn less than 60 percent of the area's median income, according to the report.
As it stands now, prices at 108 Bryant Street appear to be holding somewhat steady. The most recent sale we could find at that address was a two-bedroom unit which went for $650,000 in October 2008, and previously sold for $620,000 in November 2006.
STORY HERE
old fashioned
in honor of ariel's mom drink an old fashioned. i can't guarantee you'll like it, unless you go to Matty at NOPA. for the homey folks here is a recipe from The Fine Art of Mixing Drinks by David A Embury. some claim that the old fashioned is the first cocktail.
Old Fashioned
* 12 parts American whiskey
* 1 part simple syrup
* 1-3 dashes Angostura bitters to each drink
In an old-fashioned glass, add bitters to simple syrup and stir. Add about 1 ounce of whiskey and stir again. Add two cubes of cracked, but not crushed, ice and top off with the rest of the whiskey. Twist lemon peel over the top and serve garnished with the lemon peel and a maraschino cherry.
from the wikipedia entry
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