alocispepraluger102

organissimo or no organissimo, i will be sending jim as generous a check as i can as a thank you in january. we are all in jim's debt, bigtime. there is no real way to repay many of those debts.

Have you tried flowers? Candy? A bottle of wine? A moonlit walk? or romantic trombone music, like trombonology? http://www.marco-paulo.com/Music-Trombonology.htm albinoni is swoop on the bone.

splendid article. how can you write about someone going that many directions at once? today's interview would be totally different. what a fine artist. what a great read. bravo! thanks

http://www.paristransatlantic.com/magazine...eisenstadt.html

I'll take either Hebrew Nationals or Nathans, but I'll leave anything made by Healthy Choice to you...

Yep, and like in Amsterdam, you can have a BEER at mcdonald. Vincent vega would be pleased. lazaro vega would be pleased.

http://www.bedbathandbeyond.com/product.as...0816&RN=460

never had bacon on dog. great idea!

Sriracha is good on practically EVERYTHING! can it grow hair?

doeth roma have mcdonalds'?

give us the lowe down on this matter, allen. Italian Sandwiches - In a world of hoagies, heroes, grinders and submarines, Portland, Maine is known as the birthplace of the Italian sandwich. It is considered Maine’s signature sandwich. Simply known as “Italians” to the people living in Maine. During the beginning of the 20th century, Italians were emigrating to New England in large numbers to lay paving stones on streets, extend railway lines, and work as longshoremen on the waterfront. Giovanni Amato, an Italian immigrant, started selling fresh baked rolls from a pushcart to his fellow Italian immigrants working on the docks of Portland, Maine. At the workers' request, Giovanni added a little meat, cheese, and fresh vegetables, and the "Italian Sandwich" was born. Nobody knows the precise date of the first Italian Sandwich, but Amato's sandwich historians say it had happened by 1903. By the 1920s, Amato had opened a sandwich shop on India Street. In the 1950s, people would line up outside the shop to get their Italians, and Amato's would sell 5,000 sandwiches on Sundays. Others may lay claim to inventing the Italian Sandwich, and there are now dozens of imitators selling them. Today, almost every corner grocery store in Southern Maine make their own version of this regional delight. According to most Italian Sandwich aficionados, the best Italian's in Maine are ALWAYS made in little Mom & Pop grocery stores. And the size of the sandwich making area relative to the rest of the store is a very good indication of the quality of product. The present day sandwich doesn't include anything remotely Italian. Unlike most sandwiches, the Italian doesn't have lettuce. Neither does it have mayo or mustard. Instead, it's topped with salt and pepper, and a squirt of oil. The freshly baked buns are soft, not crunchy (the sour pickles and soft rolls are what makes the Italian Sandwich unique), and filled with veggies aplenty. The meat is ham or salami (boiled ham was introduced somewhere in the 1960’s and is as popular today as the original with salami), and American cheese. The sandwich is also a bit messy. The oil on the traditional Italian makes the sandwich a challenge to eat. Roger Kirk, a former resident of Portland, Maine, who currently resides in Fremont, NH sent me information on the Italian Sandwich to include in this history. According to Roger: The sandwich is made with a one-foot-long soft roll (not the hard sub roll), sliced 2/3 of the way through lengthwise (like a hot dog roll) and pulled open for ingredient insertion. Wrapped in white waxed paper, the locals unwrap one end and eat directly from the wrap. As it is made today, it has: American cheese slices Boiled ham slices (originally was salami) Onions (chopped) Tomato Green pepper Sour pickles (hand-sliced long and thin) Black or Greek olive halves (typically 4 per sandwich) Oil (mixed olive and vegetable oils) Salt & pepper

bertman's ballpark mustard is swell, even essential.

anything with shearing. there was an affinity. how can one possibly pan their performances of 'berkeley square'? however, i hated to see torme as a public broadcasting host. if i saw a show with torme hosting i generally turned it off.

beautifully expressed.

http://www.iht.com/articles/2007/12/03/business/tobias.php

paul bley

Hey Aloc, why don't you say who your pictures show? It's not everyone who can recognise Ray Ellington... MG of course, MG. this is a picture of mal waldron and steve lacy

isnt it sweet to see so many of our beloved friends again?

http://chicagoafrobeatproject.com/site3/in...t&Itemid=46

for those who didnt know her, this is the lovely jazz vocalist and pianist, miss jeri southern

thanks for the lovely lovely images. would you like to pay another visit?

Great collection. Do you have vol. 1? Also fine or better. Currently listening to Incus 27, direct cut version of Evan Parker's Monoceros. have you heard the evan 'with birds?' there are parts of it that get into regions that human music rarely reaches. to hear a strong strong player like parker completely forget his ego and blend with the birds in a beautiful choir is a rich rich listening experience. i can easily understand why my most people dont get into it. georgie 1:no dammit, but i will. it's a wonderful listen for these old ears.