Mission Statement: "To do very little, for very few, for not very long." Disappointing the easily pleased since 1819. Not as good as it used to be from Day One. "History is Bunk" - P.T. Barnum. Eudæmonia, hermeneutics, phenomenology, ontology, chronotope, heteroglossia and mnemetics out th' ass! Artificially Intelligent before it was fashionable. Fat Camp for the Mind! "Nothing lasts, but nothing is lost." Proudly Content-Free since last August!
This here is a swell album, made up of some tracks from here, some from there, like many 'fifties jazz albums. Hall O' Foamer© Jimmy Giuffre is on board, and whether your day of rest be spent painting the picket fence, sinking a brewski with the guys at the bait shop, or simply [wait for it ... Ed.] molesting mental patients during a private tour, let Chet be your soundtrack bet!
Okay - what's going on with this cover?
ReplyDeleteFor starters: It sucks!
DeleteI've fired people for less, and added "You'll never work in this town again!"
Okay - what's going on with this cover?
Deletethe notches(grooves) aren't pretty anymore*
because everything is delaminated!
*...................................or, are they?
It's a zoomed-in view of what a squashed in to lo-bitrate MP3 looks like when it's ready for dissemination to all corners of the webiverse from the IoF ™ ® © Oddio-ologists.
DeleteEither that or a stack of vintage smutty comics awaiting scanning by [Ed.] in the IoF multi-use mediatorium annex (right next to the IoF Multiplex and Snowcone stand)
Oh Betty Rubble, dem feet!
ReplyDeleteBaker did an album with an Italian orchestra that is superb. Some of his recordings are crap, which is understandable given hid penchant to sell his horn for drugs.
The first time Chet fell out of a window, was in Milan, Italy. A passerby asked Chet: "Quello che è successo?" (What happened?). To which Chet replied: "Non lo so, sono appena arrivato." (I don't know, I just got here.)
DeleteTrue story.....
It's a great story, very similar to the one about the pilot staggering from the wreck of a crash landing, asked the same question.
DeleteIn 1985, I relocated to London for a few years. In those days it was difficult to get a decent cocktail in the UK. Ice always seemed to be a problem, most pubs didn't even own a shaker, and the standard single measure of alcohol in a pub was 1⁄6 gill, which could evaporate on the journey from the bar to the table. On top of that, if you ordered say a "Vodka Tonic" you invariably got the said 1⁄6 gill, and a separate warm airline sized bottle of tonic "thrown" at you.
DeleteThere were a few exceptions, one was Brown's Hotel near where I lived in the Mayfair section of London's Wet End. Browns knew how to make a drink.
One night my wife and I were drinking in Brown's, and we got into a conversation with very funny Irishman named Frank Carson. Frank told us the "fall out of the window" joke. We had no idea who he was until the next night when we saw him on TV on the Terry Wogan Show. We were smoking a joint, and nearly pissed ourselves.
As Frank said after every ancient joke he told "The old ones are the best"
(Brown's hotel bar also enchanted my wife.)
DeleteI can't recall who said it about UK cooking: "Curious how the Brits can be so kind to animals, but cruel to vegetables."
My observation was, when British food was done right, it was very good.
DeleteShort history of British food:
Delete- Back in the Dark Ages (the ages you don't know about), in Dickens' time, England (not the UK) was famed for its fine food and great cooking. Escoffier, the father of Franch cuisine, had to go to London to learn how to cook. At that time, the French knew Jacques Merde about food.
- Two world wars crippled agriculture and the food business. Basic foods became scarce, a scarcity that continued post-war. Rationing, the lack of disposable income, made "eating out" a luxury for most. Housewives (as they were rightly proud to call themselves) did what they could to feed their families. Meanwhile, overseas visitors (especially the Americans) kvetched about the standard and quantity of food they were served in hotels and the lack of good restaurants.
- Over the years, England (not the UK) regained its cooking skills and appetite for eating out. But the damage had been done - England is still seen as the home of awful food, and France (ever the expert self-publicists) seen as the home of the gastronome. And if you want to eat murdered and abused vegetables, France remains top of the list. I was born in England, and my mother held a ration book for me. I lived in France for many years, in Paris and the provinces, and I've eaten the best and the worst, so I speak from experience. The best food I ever ate in my life (and the best wine) was not in France, England, the US, or even Italy, but South Africa.
Good history.
DeleteMy view has undoubtedly been tainted by arriving in Blighty in 1962 and ordering a Wimpy burger.
Not sure yet about the groovy cover, but "th' international gusset-moistening frequency" sets a new standard for poetic imagery.
ReplyDeleteYes it does.
DeleteCan't wait till I get to try out the line on Ms Pmac: hey, can I moisten your gussets?!?
DeleteShe loves that!
DeleteTry it in Spanish, pmac. ¿Puedo humedecer tus refuerzos?
DeleteIt sounds more romantic, and you should be brushing up on your Spanish anyway.
You are undisputably, the hombre, JKC!
DeleteCheckout guitarist David "Buck" Wheat on "Trav'lin' Light"
ReplyDelete🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎷🎺🎷🎷🎷🎷🎷🎷🎷🎷
ReplyDeletethe cover reminds me of microscopic view of a record
ReplyDeletehttps://mega.nz/folder/CFsQTTBJ#37FyYKospyM_6jCTiIUdgA
... only the interrupted lines don't fit ...