JSngry

Yeah, I read that book, and found it interesting that when things started getting more truly "free", but only relatively (like on Filles in particular), the analysis backed down considerably, which I felt disappointed by. But still and all, yeah, the claims of that band playing "free", as in just blowing with no structure or relation to the composition, are not only "factually incorrect", they're straight-up wrong! .

Here's a good record!

Seems like she knows what she’s doing, why she’s doing it, and is interested in pursuing it past that. Close enough for me.

I also remember Chuck saying that Booker mattered more for how he played than what he played, or words to that effect. I defy even the most ardent Booker fan, myself included, to take issue with that!

Well, good for that award and good for the people who gave it. I get Fresh Sounds "reissues", but I don't pay for them. And I seriously doubt that their Bill Barron product was paid for, so we're even on that count. Mosaic can do more/better with Bill Barron than Fresh Sounds could ever scheme to. Motivation + the Muse dates + Savoy + all those other things, hell yeah, Mosaic.

Strong until the end. RIP to one of the great voices of our time.

Yes, but, I want something that I will pay for because it has been paid for. Does anybody really buy Fresh Sounds "reissues"? And - Motivation. Who's done that yet? Nobody?

A top-shelf repair tech is literally a magician. Well. actually, a scientist, but the results will seem like magic. Don't know that guy, sure he's earned his rep, but based on my experience, this guy is a/the gold standard: https://thehorndoctor.wordpress.com/ He's got factory specs for all the old horns (and mouthpieces), like literal factory specs, how he goth them, I have no idea, and a machine shop to make the tools to get them back into any horn that has lost them.

Random Radio 008: Allegory of the Black Eunuch https://www.mixcloud.com/rostasi/random-radio-008-allegory-of-the-black-eunuch/ Angela Davis - We're Threatening the Oppressors Roland Haynes - Second Wave Henry Franklin - Beauty and the Electric Tub Four Units - Scarborough Fair Maulawi - Sphinx Rabbit Billy Harper - Destiny Is Yours Cecil McBee - Mutima Buster Williams - Batuki Azar Lawrence - Open Sesame Creative Arts Ensemble - One Step Out Antithesis - Haze's Dance Terumasa Hino - Kimiko Mario Pavone - Alban Berg Norman Connors - Blue Trio Ceg - Mr. Hanky Sons Of Kemet - My Queen Is Doreen Lawrence The Awakening - Brand New Feeling Marcus Belgrave - Gemini II Michael Naura Quartet - Soledad de Murcia Ronnie Boykins - Demon's Dance Takeo Moriyama - East Plants Barney Wilen - Belier Positive Force - The Afrikan in Winter Rudolph Johnson - The Highest Pleasure P.E. Hewitt Jazz Ensemble - Bada Que Bash Catalyst - Perception The Heliocentrics - A World of Masks Afro Cluster - Power Moves Leon Gardner - Be There Dadisi Komolafe - Calvary Webster Lewis - Mr. Knots Shamek Farrah - First Impressions Mor Thiam - Ayo Ayo Nene Michel Roques - Le Temps The Esoteric Circle - Nefertite Esoteric Circle Leon Thomas - Echoes The Descendants of Mike and Phoebe - Coltrane The Lightmen Plus One - All Praises to Allah Parts 1 and 2 Sahib Shihab - The Call Doug Carn - Higher Ground Larry Willis - Journey's End

But then again, that's just me. The Q is in there to thwart hackers.

One of my leading "if you had a time machine" things is to attend the rehearsals for the premier of Beethoven 9. Can you imagine all of that actually happening?

this old dog concurs with the you dog.

Personally, I enjoy the challenge. BTAQTJM!

Best as I can figure, he did some indirect heat, got the smoke and grill marks and then got it outta there. It was kind of, uh, "compressed", like a sun-dried tomato, but not that much. Truthfully, I enjoyed it strictly as a novelty, one and done. Watermelon is all about the water and the sweetness. Grilling it seems like mistreatment of a puppy or something, just the wrong impulse to begin with. If you leave a slice out in open air for a few says, it will shrink up like that, but it goes sour pretty quick. And again, why? Although, watermelon rind pickles, something my grandma used to make...not for me though. Sometimes the old folks were genius, sometimes just loony as fuck. And sometimes you can't tell the difference. Peaches, though, them's the bomb of grilled fruits, just a few minutes, bakes 'em essentially, like a pie or cobbler, but with all the betterness that comes with grilling (wood grilling, don't know about propane and propane accessories).

I went to some dude's house and he had grilled some watermelon. I don't know how he did it (or why), but it was not bad. Not great, either. Grilled peaches, otoh, that works!

ECM Street- Where the cats all meet.

I'm telling you, there are plenty of Italian tomato sauces that don't call for sugar. Not all are the "traditional" red/gravy that's so popular in America, but there's provincial recipes galore, watch that Lydia's Kitchen show on PBS, whatever it's called. I watched it so much that she started to get on my nerves, but she opened my eyes (and apparently many others) to what other options there are besides what we all know and love over here. So much of what's called "Italian food" in America is actually "New York Italian" in one form or another. Italy itself has a very diverse group of local cuisines and the pasta is topped a lot of different ways, depending on what's local and available. And truthfully, I do tend to avoid Italian restaurants these days. Brenda has gotten adept enough to the point where we only eat that type of food out when we're too busy to want to make it ourselves. Which is often enough! But there's only one or two places we go to, because most of the others make a red sauce that's....cloying, that's what I'll call it, cloying. Not fun to eat.

well, you may be old, but people older than you (and all now dead) would get apoplectic when I fixed a meat sauce by (A) not adding sugar to it (didn't want it, didn't need it); and (B) browning the meat in a non-stick skillet without adding some oil, like, geez, this meat gonna make it's own grease, it won't need help. Then they'd eat it and say, oh, ok, don't know why it tastes good, but it does, Well, duh, flavor comes in through many doors.

If you're making "that kind" of sauce, yes, but there's a lot of other tomato-based sauces where sugar is not needed, especially if you're using fresh tomatoes instead of tomato sauce/paste as a base. There's this whole "old folks" thing about tomatoes being "bitter" or something, so people will peel them and reduce them down and the sugar them up, and that's just....old. A good tomato brings it's own delightful flavor "as is" and can be enjoyed on it's own terms, it doesn't need "helping" of "fixing" to be delicious. This is but one of many: http://www.geniuskitchen.com/recipe/sicilian-spaghetti-sauce-ragu-no-sugar-added-417814?mode=metric

Actually, the Bolden estate objected and had the set withdrawn. A few Japanese copies remain, but they come dearly.