Hey, Dave Cappelle knows her

Erykah.jpgErykah Badu.   You may not have heard of her, but if you have, you”ll understand why Kelly and I didn’t question attending her  afterparty on Saturday nite at a downtown ATL club.   (For those who DON”T know, she is a very jazzy hip-hop artist, blending scat and jazz into the hip-hop genre.)

The invitation said 9pm, and being the white suburbanites we are, we arrived at the club at 9:05pm.   It was still closed.   A few well-dressed folks were milling around, so we hung out and waited, chatting up the other early birds.     (I was NOT one of the well-dressed ones…I had on jeans and a black Miles Davis  t-shirt…mor on that later.)   At 9:55 the GIANT security guys opened the doors, and began checking ID.   My sparkling smile let me thru w/o a check (it must have been that!) and Kelly and I went upstairs to the club.   We were early enough to get stools at the bar, so we settled in.   A DJ set up and began playing a really hot mix of old-school, hip-hop, trip-hop and euro rap.   Very nice.   We sipped our drinks and absorbed the surroundings.   I had been to the club before to see other shows, but punk bands bring out a very different crowd than Erykah obviously does.  
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Masha in the City

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Hot damn! Summer in the City
Masha’s here and she’s lookin’ pretty
Walk around lookin’ for a ditty
Chinatown and every corner of the City

All around people doin” hip hop
Checked out Yerba Buena from the rooftop

Went ‘n’ found Titanic there
Spelling Bee was th’ next affair
C’mon c’mon there’s quilts in sight
That’s just for another night

And hey, doncha know it’s too witty
The days are good as the nights
In the summer, in the city
Masha’s in the city

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Tom Waits…for TR

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The will-call line snaked around the building and off into the distance.   Tom Waits.   Yeah..WAITS is the operative word.   But the crowd was of a common mind and passion; so many new friends were made in the long queue to the ticket window and the acquired taste that is Tom Waits.  

With just eight dates in odd stops like Asheville, Akron, and Louisville, the concert promotion seemed to be very low-key.   At 10:05am on the Saturday that the tickets went on sale, I logged onto the Ticketmaster site.   Rather than complete my sale (I had one ready to click), I hesitated as I was unsure of my travel schedule and decided to wait until Monday when I could verify I was in town.   Bad move. When I logged on early the following week, I was greeted with a SOLD OUT icon.   Damn.   I had underestimated the pent up demand for a Waits ticket.   Clearer heads convened over the next few days, and it was decided to undertake the challenge of getting face value tickets to the hottest concert since Cher played The Castro. The ensuing weeks were depressing.   What few tickets we heard of were 400 + dollars each,more than five times face.   Only days before the show, my friend Eric found a friend who had a friend who had a friend who couldn”t go, and was willing to sell two tickets for their face value.   We needed one more, so we decided to go anyway and hope we could find one on the street before the concert.   Security and “will-call only” sales made that dicey, but tenacity prevailed and I found a GA Tech student who stopped me while I was working the will-call line and said, “I have one, my girlfriend is sick”.   A LOT was said in that sentence.   Music to my ears.
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Cookin’ in California

Chocolate_chef.jpgChocolate Chef

Our week entertaining niece Masha was chugging along even with the worst heat wave in recent memory hugging the Bay Area. Monday was Chinatown day with all the usual shops and of course, dim sum.

Tuesday we had invited friends for dinner. Marc made the menu and then as usual said “dessert is your part”. After some thought, I decided to do fruit and chocolate,have it done ahead and something fairly simple. Masha has always loved to make strawberries dipped in chocolate so why not branch out. We rolled bananas in dark chocolate & nuts then froze them; dipped Turkish apricots in the same chocolate; then made Masha made white chocolate patties with dried apricots, cranberries and toasted almonds.

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Potato Bugs

Picked 30 July on two rows of potato plantsBesides black flies, Windswept Farm is plagued with Colorado Potato Beetles (CPB – Leptinotarsa decemlineata), whose larvae will chew a potato plant like a dog chews a smoked pigs ear, and almost that fast. They don’t touch the tubers underground, but if there’s no plant to feed the tubers, you don’t dig potatoes in October. They are a scourge not just here in Monroe Maine, but around the world despite originating in Colorado. The Wikipedia article mentions that they may have been used as a crude form of biological warfare against Germany in WWII, and the Soviet Union in the 1950s.
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Back from SC

AB on the Beach

Alison on the Hunting Island Beach

Alison and I just got back from a nice little visit to Alison’s parent’s place on the South Carolina coast (with apologies to the Traveller’s Rest crew, who we probably flew over twice on our way in and out of the Charlotte airport). Her parents are retired and live beyond Beaufort, SC, which is pronounced “Byoo-fort” and you will be corrected on the spot if you mistakenly use the NORTH Carolina pronunciation of “Boh-fort.”

“When you like the way something looks, you don’t say it is “BOH” -tiful, do you?” The natives will point out with a smug smile at their unassailable logic…

“BYOO-fort” is a “BYOO-tiful” small city that reminds me of Belfast, Maine because it features many restored period buildings in its walkable downtown, it’s right on the water, and it’s the ‘step-child” of a nearby famous resort town (Hilton Head), which means that it has been spared many of the unappealing aspects of wild growth. The Berards live beyond Beaufort in a non-famous resort community at the end of the state highway heading east through a clump of islands amid the picturesque brown and green spiky estuaries (think The Big Chill, Prince Of Tides, and Forrest Gump — all of which filmed scenes around these islands) bordering the Atlantic ocean called Fripp Island. Alison’s sister Leslie and niece Tait were visiting at the same time to make it a full Berard family reunion.
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Let’s Rock

Hard RockThis morning, the Morning Show on KFOG interviewed a woman who runs a women’s band camp (unlike the band camp featured in American Pie), catering to women of all ages and backgrounds that want to start a rock band.

The question of band names came up, something unusual, catchy and band-like.

“Here’s one way; pick up any book at hand, go to page 62, third paragraph, third line, first two or three words, you”ve got your name.”

The book I”m reading just now is My Life in France by Julia Child. The name of the band:

JULIANNED CARROTS

Let’s hear your names.

The Power At Our Fingertips

Omnivores Dilemma

Omnivore’s Dilemma via Library Loan

Alison wanted to read Michael Pollan’s latest book, The Omnivore’s Dilemma. When she went to the Belfast library, they didn’t have it, but they showed her how she could order it over the Internet via the state’s library network. That night she browsed through the entire card catalog of the Belfast Free Library, as well as libraries across the state until she found one that had it, and she was able to ask them to send it to Belfast for me to check out. When she was done, she told me: “I can see every book in every library in the state on my computer — that’s pretty amazing!” And now Alison has the book.

Mem Day Meat in Maine

Mem Day Maine Meat

Real Time Maine Meat: 3:45pm Monday

Like most Memorial Days weekends I’m barbecuing — well, actually closer to smoking my meat as a kick-off to the summer barbecue season. Unlike most recent years, however, it is HOT and SUNNY in Monroe rather than cool and rainy, which is a nice change. For the past few years I’ve gotten carried away with all the apple and cherry and red oak wood that we have in plenty around us and will be trying to mitigate the smoke applied to a two pound hunk of London Broil that I’m attempting to ‘cue like a brisket using the North Carolina pork barbecue technique of wrapping the sumbitch in foil after an hour or two to finish cooking with a liquid baste. With pork bbq you add your cider vinegar ‘sauce” to the meat; here I’ll be using beer. I’ll update with results.

And despite success with Cooks Illustrated’s excellent general barbecue sauce for the table, I’ll be making a “Texas Ranchouse BBQ Sauce” to make the meal more brisket-like in atmosphere. What are y’all grilling on the Holiday?
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