I think he was playing Ellington's Canadian anthem, "Take the Train, eh?"
David Amram and band. The bongo player (solid, by the way) is an organic farmer by profession.
Like Rahsaan Roland Kirk, dude can play two instruments simultaneously.
I think he talked as much as he played. But he was a fascinating speaker, reminiscing about Kerouac, Mingus, Eugene Ormandy and Native American Music, tirades against electronic music, sermons about creativity ... What a guy!
All photos by the spousal unit and the issue.
Tuesday, August 16, 2011
Sunday, August 14, 2011
Wetzel Lake Clay Trail
On my wordy-word site a short time back, I reminisced about the clay trail out at Wetzel Lake. I wondered if kids still walked it today, 35 years after I used to do it. I remember once or twice even fishing there with my dad in his little row boat during his retirement. That would have been the early 90s. The lake level was still high at that time. Well, on my recent trip to Mancelona, along with my sister, I went to investigate the state of the clay trail. It turns out that the lake levels are so low these days that it is well above the lake level.
My sister on my late dad's clumsy cruiser. Bless her heart for riding it all the way out to Wetzel and back.
This is the clay trail that we used to walk in water up to our titties.
End of the trail. Kind of cool. I don't know if the ruts are new, due to water run off. My vague recollection is that around this part the ruts were there, albeit in waist-deep water.
My sister on my late dad's clumsy cruiser. Bless her heart for riding it all the way out to Wetzel and back.
This is the clay trail that we used to walk in water up to our titties.
End of the trail. Kind of cool. I don't know if the ruts are new, due to water run off. My vague recollection is that around this part the ruts were there, albeit in waist-deep water.
Tuesday, August 9, 2011
Gumbo
Lots of vegetables in the refrigerator. Hmm. How about a gumbo?
I've got my roux going: one part olive oil, two parts flower. This one needs to linger longer on the heat.
Andouille, from Warren Wilson farms
Some parsley, some cabbage, some homemade Cajun vegetable stock, some onions ... I'm not seeing the garlic, the green pepper, the white wine!
Once the roux is brown to your satisfaction, you add the onions, the garlic, and the green pepper. Once the onions are cooked some, you add your vegetables .. like this delicious okra. Also a cup of white wine!
Served with a tomato salad and rice ... that's nice.
I've got my roux going: one part olive oil, two parts flower. This one needs to linger longer on the heat.
Andouille, from Warren Wilson farms
Some parsley, some cabbage, some homemade Cajun vegetable stock, some onions ... I'm not seeing the garlic, the green pepper, the white wine!
Once the roux is brown to your satisfaction, you add the onions, the garlic, and the green pepper. Once the onions are cooked some, you add your vegetables .. like this delicious okra. Also a cup of white wine!
Served with a tomato salad and rice ... that's nice.
Saturday, August 6, 2011
Monday, August 1, 2011
Second Annual Destination Unknown / Lyzzy Bordyn Reunion Jam
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