Torpedo

I had got in my "watch later" list at Youtube a video by Glenn Gould speaking about the fugue. The video got removed for © issues, but some clever chinese guy got it uploaded elsewhere. Were you interested: https://www.bilibili.com/video/av11601100/

Stay safe. Best wishes.

Battery lasts way less since the iOS 13 "upgrade" in my iPhone SE, being 13.1.3 the worst. The iPad stopped being eligible for iOS upgrades long ago. It's a bliss. I wish Apps wouldn't need to be updated so frequently.

They've just evolved shapes mimicking Richard Mille's, which OTOH is another shitty hyperexpensive tasteless manufacturer focused on tasteless new rich customers. To their recognition (Hublot's) goes being one of the first labels to make horrible stuff for the ignorant wealthy. To each one their own, I guess

Are these the same one hit wonder Korgis from the 80's who released the "Everybody's got to learn sometime"? I'm listening to a recent bootleg recording of the Brad Mehldau Trio Hyogo Performing Arts Center Kobelco Grand Hall Nishinomiya, Hyogo pref., Japan May 30, 2019 No front cover art to show, sorry.

^ Don't, please. I don't like the new AL&S either. It's trying to be classic and elegant while adding modern features, and I don't like how they're mixing.

One of those "free improvisation" things that skilled jazz people do when are bored and don't know what the fook doing with their time. Not sure it's the best for a Saturday morning Tyshawn Sorey & Marilyn Crispell - The Adornment of Time It will lead somewhere at some point... eventually

Happy Birthday, Marc!!

Happy Birthday, Dusty!

Cloudy Sunday morning, so listening to the above ^ on Tidal. Good to raise the mood.

Saturday morning jazzy stuff Kurt Rosenwinkel - The Enemies of Energy (2000)

Happy birthday, Carl!!

Happy Birthday!!!

Happy Birthday, Iain!!!

Happy Bday!!!

RIP Jessye

Happy Birthday!!!

Happy Birthday, Steve! Enjoy the music

Happy Birthday, Jim!!

Happy Birthday, Andrew!!!

RIP Ric.

So you call it aioli instead of alioli? Funny I thought it was a typo. The word comes from all (ajo, garlic) and oli (aceite, oil) in the Catalan speaking side of Spain. The authentic is made of garlic, virgin olive oil and a tiny bit of salt. No eggs required, but you may use one if the result using just oil and garlic is too strong, so it comes out as a heavy garlic scented mayonnaise. It has to be hand made in a mortar, with a lot of patience and adding the oil very slowly, a couple of drops at a time. You first smash 3 or 4 fresh garlic cloves until they become a paste that could be spread on a toast, then you go adding the oil very slowly. If you try to speed it up it will "cut" (I don't know and can't find the word in English) and the sauce will be spoilt forming unmixable bubbles. There are ways to recover it, but it's not easy. That's the way I used to make it, not anymore for it's too strong for our aging stomachs. Once it's "locked" you may add a few drops of Tabasco or any other spicy sauce you wish. We don't do that, some people add just a few drops of lemon juice. I guess you can add bacon grease or trying to make the whole thing with liquid bacon grease, although probably it will become solid like butter once done.

I guess that should be "bacon garlioil" I don't know how you name alioli (allioli in Catalan, also ajoaceite in Spanish).

Happy birthday, John!

The links seem to be google.user.content and won't display in my browser.