If only CDs had been around
When Mike Oldfield recorded Tubular Bells. I wonder if the individual sections would have been arranged differently? It's intended to be one piece of music on one LP, but, of course, LPs have two sides. I almost never play side two.
Firstly, I never liked the end of that side, the Sailors Hornpipe, which is theoretically the end of the whole piece. It's such a musical non-sequitur. Secondly, I always thought the end of side one should be the climax of the whole piece, but it effectively comes halfway through. It's such a powerful conclusion that, to me, it makes everything on side two redundant.
So, and I hope Mr Oldfield won't mind me doing this (like he's going to find out), I've taken the whole of side two, minus the Hornpipe, and dropped it into side one about two-thirds of the way through, right about here http://www.youtube.com/watch?v=m60s70qX-xw#t=16m10s (that link should take you straight to 16m 10s).
It'll probably take a bit of getting used to, the original layout of side one being so familiar, but think it works rather well.
Latest reply: Yesterday
21st Amendment Day
Posted 4 Days Ago
In celebration of the 80th anniversary of prohibition being repealed I've pulled a couple of nice beers out of the pantry, one of which I've used to make this http://farmette.ie/2012/09/02/smoked-porter-cake/ sans the icing. It's cooling on the rack as we speak.
Now, it's a 750ml bottle and the recipe took 350ml of that, so I have 400ml of chef's perk to dispose of
Latest reply: 4 Days Ago
Posted 4 Days Ago
It's just approaching 7pm here, 1am in the UK, and along the east coast they're coping with what's said to be the worst North Sea storm surge since the awful floods of 1953. I have friends in Lowestoft and Colchester so it's of more than a passing interest to me, especially since the road my Lowestoft friends live on is only a few hundred yards from the beach.
So I've been streaming BBC Radio Suffolk, getting the special coverage, listening to what's happening there, and it seems like they're probably okay, especially as it's a pretty good climb up from the beach to where they are.
There have been a lot of people calling the station, telling their stories, sometimes from their home and sometimes from a community centre or a sports centre that's been opened up as a shelter. Given the circumstances, everyone seems to be coping well, and in good spirits. People are helping each other.
It looks like high tide has come and gone for Suffolk and the surge is moving further south so I've moved from Radio Suffolk to Radio Essex. The first call I heard was from Carl in Jaywick (who really sounded like was from Essex), where I think I read that the entire town had been evacuated earlier today. Carl was sitting in his car with his two dogs, while his family were inside the shelter he was parked outside of. Apparently they wouldn't let the dogs inside. He signed off with the news that one of his dogs had must be getting a bit nervous because it had just let one go, so he was putting off lighting his next fag
But I must add that Essex redeemed itself immediately with a call from a woman from West Mersea, a place I know very well, who sounded much more old school Essex and who was a little more restrained about her pets' digestive tracts. She was far more interesting, and must have been a young child during the 1953 floods because she regaled us with stories of her grandfather sitting in his kitchen with the window open and pushing a boat away.
It sounds like it's getting pretty bad around Southend and Leigh, with another 20-30 minutes before they get their high tide.
Latest reply: 4 Days Ago
Posted 5 Days Ago
James Tormé, son of Mel Tormé (he co-wrote 'Chestnuts Roasting on an Open Fire', one of the only half-dozen or so worthwhile Christmas songs, as well as being a jazz singer and musician), is the grandson of Thora Hird?
Apparently so. Thora Hird's daughter, Janette Scott, married Mel Tormé (wife no. 3 for him, husband no. 2 for her), and they had two kids.
I happened to hear this little factette on Radio 4 just a few moments ago (and I was so dumbfounded I had to find out how this could possibly come about), which is a hell of a coincidence because as I was putting away the bed things this morning I was thinking of Meet the Wife, and the way that Thora Hird's character used to put on the posh accent ("Oh, yayss") whenever the vicar came visiting. I have no idea why I should be thinking of that first thing in the morning.
Latest reply: 5 Days Ago
Christmas pudding progress report
Posted 6 Days Ago
Yes, as I already mentioned elsewhere, I know I should have started making this earlier. The recipe I'm using (from a 1960s gas cooker recipe book) states that you should make it a month before Christmas. Other recipes say "in August" or "up to three months before Christmas", and I've missed Stir-up Sunday by just over a week, but better late than never.
I made some candied peel for the pudding (orange peel only), which is one of the reasons for the lateness because it takes at least two weeks to make that. It came out really well - like I remember candied peel being, but better. Result
Next issue - suet. You can't get it here very easily. If you want Atora you have to go to one of those online British food shops, or you can hunt around the farmers markets and make enquiries, which is what I did a few years ago and found myself with about 5lbs of fat which they said was suet... it might be, it might not - I'm still not convinced. But anyway, I cut it into roughly 8oz lumps, put them in ziploc bags and threw them all in the freezer.
It should still be okay after two years... shouldn't it? I've been gradually working my way through it - in fact I made a steamed pudding with it last week. It was delicious and I'm not dead. Result
I have to say though - grating your own suet: what a 'mare, at least as far as the cleaning up is concerned. For small amounts I normally use the box grater. It's a bit messy, and whatever you grate with one of those tends to fly around the worktop a bit, so for the amount the recipe called for I decided to use the grater disc on the food processor. So much quicker and easier, and all the suet stayed in the bowl. Result But what a pain to clean
All that's left now is to make the breadcrumbs (another job for the food processor), then mix the whole lot together. At the moment, given the amount of ingredients weighed out and sitting on the countertop, it looks like I'm going to end up with at least two puddings, which brings us to the next issue - pudding basins.
I've lost two during the past 12 months - one broken and one I gave to the former Mrs Gosho last Christmas (with a pudding inside it), which she says she threw away afterwards I'm kind of pissed off about that, aside from losing a pudding basin - the pudding that was originally in that basin came from Essex, Tiptree to be precise
But I have two which I think will just about take what's going to be my pudding mixture, after I've left it in the fridge for 24 hours, as so many recipes seem to suggest.
Oh, and the booze? I don't have any whisky, whiskey or brandy, nor am I likely to be able to afford any right now, unless it's rotgut, but the recipe calls for half a pint of beer, and I have something very special lined up - the remainder of a bottle BrewDog Tactical Nuclear Penguin stout, which I'll top up with a three-year-old bottle of Brooklyn Black Chocolate Stout. And that means there'll be about half a bottle of the Brooklyn left over.
Chef's perks. Result
Latest reply: 6 Days Ago