This was a very busy year for news both entertainment wise and "real world" wise.
~ Republicans still don't have a clue who may get the nomination. (Its hard to pick a wingnut when there are so many of them around)
~ Many many weddings this year...some high profile (Prince William and Duchess Catherine) Kim and Kris (which ended 72 days later)...some low profile...Big Ben.
~ Many celebrity deaths: Liz Taylor, Harry Morgan (M*A*S*H), Bill Keane (Family Circus), Andy Rooney, Elisabeth Sladen and Steve Jobs to name but a few.
~ Some great albums released this year...Miranda Lambert had 2...Erasure, Lady Gaga.
~ Some very interesting new television: Once Upon A Time, The Unforgettable, 2 Broke Girls, Grimm to name a few.
Share some of your favorite highlights or lowlights of 2011.
Monday, December 26, 2011
Sunday, December 25, 2011
Merry Christmas!
A little interesting tidbit I learned about the English custom of plum pudding. The recipe has its roots in Catholicism.
Here's a bit of what I learned about the Puddin' via Wikipedia.
Basics
Many households have their own recipe for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients - notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance - effectively black - as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol (some recipes call for dark beers such as mild, stout or porter).
Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating its top with a sprig of holly.
Initial cooking usually involves steaming for many hours (the period can be shortened without loss of quality by using a pressure cooker). To serve, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight. It can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar.
Features of these recipes were combined or refined in ways that could have yielded plum pudding recipes. For example, combining the stirred custard with sippets makes it into a fool, a contemporary of early plum puddings, which is very similar to a pudding. Some early custard tarts, such as the crustade lumbard in Harleian MS 279, are only unlike plum puddings in that they are held together by a pastry crust and not by crumbs or meal. Malaches whyte, another kind of pastry, has a filling of eggs, bread crumbs, and butter, but no plums. So a fully developed plum pudding recipe could be derived from the above list of possible ancestors by some recombination. This is not to say that there were no other ancestors, only that there need not have been any.
Although it took its final form in Victorian England, the pudding's origins can be traced back to the 1420s, to two sources. It emerged not as a confection or a dessert at all, but as a way of preserving meat at the end of the season. Because of shortages of fodder, all surpluses livestock were slaughtered in the autumn. The meat was then kept in a pastry case along with dried fruits acting as a preservative. The resultant large "mince pies" could then be used to feed hosts of people, particularly at the festive season. The chief ancestor of the modern pudding, however, was the pottage, a meat and vegetable concoction originating in Roman times. This was prepared in a large cauldron, the ingredients being slow cooked, with dried fruits, sugar and spices added. In the 15th century, Plum pottage was a sloppy mix of meat, vegetables and fruit served at the beginning of a meal.[6]
In 1714, King George I (sometimes known as the Pudding King) requested that plum pudding be served as part of his royal feast in his first Christmas in England. A recipe for "plum porridge" appeared in Christmas Entertainments in 1740.[1] As techniques for meat preserving improved in the 18th century, the savory element of both the mince pie and the plum pottage diminished as the sweet content increased. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. Although the latter was always a celebratory dish it was originally eaten at the Harvest Festival, not Christmas. It was not until the 1830s that the cannon-ball of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. In 1747, London food writer Hannah Glasse had given a recipe for Christmas plum porridge, but it appears that East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her cookbook.[7]
Basics
Many households have their own recipe for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients - notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance - effectively black - as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol (some recipes call for dark beers such as mild, stout or porter).
Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating its top with a sprig of holly.Initial cooking usually involves steaming for many hours (the period can be shortened without loss of quality by using a pressure cooker). To serve, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight. It can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar.
History
The plum pudding's association with Christmas goes back to medieval England with the Roman Catholic Church's decree that the "pudding should be made on the 25th Sunday after Trinity, that it be prepared with 13 ingredients to represent Christ and the 12 apostles, and that every family member stir it in turn from east to west to honor the Magi and their supposed journey in that direction".[1] Recipes for plum puddings appear mainly, if not entirely, in the 17th century and later. Their possible ancestors include savory puddings such as those in Harleian MS 279, crustades,[4] malaches whyte,[5] creme boiled (a kind of stirred custard), and sippets. Various ingredients and methods of these older recipes appear in early plum puddings.Features of these recipes were combined or refined in ways that could have yielded plum pudding recipes. For example, combining the stirred custard with sippets makes it into a fool, a contemporary of early plum puddings, which is very similar to a pudding. Some early custard tarts, such as the crustade lumbard in Harleian MS 279, are only unlike plum puddings in that they are held together by a pastry crust and not by crumbs or meal. Malaches whyte, another kind of pastry, has a filling of eggs, bread crumbs, and butter, but no plums. So a fully developed plum pudding recipe could be derived from the above list of possible ancestors by some recombination. This is not to say that there were no other ancestors, only that there need not have been any.
Although it took its final form in Victorian England, the pudding's origins can be traced back to the 1420s, to two sources. It emerged not as a confection or a dessert at all, but as a way of preserving meat at the end of the season. Because of shortages of fodder, all surpluses livestock were slaughtered in the autumn. The meat was then kept in a pastry case along with dried fruits acting as a preservative. The resultant large "mince pies" could then be used to feed hosts of people, particularly at the festive season. The chief ancestor of the modern pudding, however, was the pottage, a meat and vegetable concoction originating in Roman times. This was prepared in a large cauldron, the ingredients being slow cooked, with dried fruits, sugar and spices added. In the 15th century, Plum pottage was a sloppy mix of meat, vegetables and fruit served at the beginning of a meal.[6]
In 1714, King George I (sometimes known as the Pudding King) requested that plum pudding be served as part of his royal feast in his first Christmas in England. A recipe for "plum porridge" appeared in Christmas Entertainments in 1740.[1] As techniques for meat preserving improved in the 18th century, the savory element of both the mince pie and the plum pottage diminished as the sweet content increased. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. Although the latter was always a celebratory dish it was originally eaten at the Harvest Festival, not Christmas. It was not until the 1830s that the cannon-ball of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. In 1747, London food writer Hannah Glasse had given a recipe for Christmas plum porridge, but it appears that East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her cookbook.[7]
Friday, December 23, 2011
I Found A Funny @ Groupon
Take a look at this guide to Body Language from the Groupon website.
I love how snarky this is..
To communicate, humans use body language 95% of the time and slogans they learned from pizza commercials for the other 5%. Communicate clearly using this guide to the language of the human body:
• Holding Hands: Couples are often seen holding hands during the beginning stages of a relationship because they're trying to memorize each other’s fingerprints—a critical part of the test to get a marriage license. For non-couples, holding hands is a way to gauge each other's hand sweat; whoever is sweating less is not as alive as the other person and should be rushed to the nearest adrenaline-producing skate park.
• Crossing Your Arms: Crossing your arms holds your organs in, letting people know that you love yourself for what’s on the inside, not just for your good outer looks.
• Hugging: People used to wrap their arms around each other so that they could punch each other in the back more easily without their sympathetic-looking faces getting in the way. Today, hugging is taboo, because it just looks too disgusting to see two grown adults embrace each other.
• Shaking Your Head: Shaking your head slowly lets people know that something is "a crying shame," and shaking your head vigorously means that you just had such a sick thought that you're trying to shake your brain out of your skull
I love how snarky this is..
To communicate, humans use body language 95% of the time and slogans they learned from pizza commercials for the other 5%. Communicate clearly using this guide to the language of the human body:
• Holding Hands: Couples are often seen holding hands during the beginning stages of a relationship because they're trying to memorize each other’s fingerprints—a critical part of the test to get a marriage license. For non-couples, holding hands is a way to gauge each other's hand sweat; whoever is sweating less is not as alive as the other person and should be rushed to the nearest adrenaline-producing skate park.
• Crossing Your Arms: Crossing your arms holds your organs in, letting people know that you love yourself for what’s on the inside, not just for your good outer looks.
• Hugging: People used to wrap their arms around each other so that they could punch each other in the back more easily without their sympathetic-looking faces getting in the way. Today, hugging is taboo, because it just looks too disgusting to see two grown adults embrace each other.
• Shaking Your Head: Shaking your head slowly lets people know that something is "a crying shame," and shaking your head vigorously means that you just had such a sick thought that you're trying to shake your brain out of your skull
Monday, December 19, 2011
Mmmm Nutella
I love making cookies...and a few weeks ago I found a basic cookie dough recipe that can used in making 3 different cookies...
Allow me to share them with you. They appeared in last week's Relish magazine..
Here's the basic dough
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla
Instructions
Sift flour, baking powder and salt onto wax paper.
Combine butter, sugar and brown sugar and beat with a mixer until well combined. Beat in eggs and vanilla. Gradually add flour mixture and beat until evenly blended. Dough can be wrapped in plastic wrap and refrigerated up to 3 days. Makes about 4 cups dough.
And now for the Nutella Sandwich Cookies
For rolled cookies, always start with cold dough,
Ingredients
2 cups Basic Cookie Dough
1/4 cup Nutella
1/2 cup powdered sugar
Instructions
Preheat oven to 350F. Line cookie sheets with parchment.
Divide 2 cups of Basic Cookie Dough into 4 pieces. Wrap 3 pieces individually in plastic wrap and refrigerate. Roll remaining piece on a sheet of lightly floured wax paper to about 3/8-inch thickness. Cut into 9 (2-inch rounds); arrange 1 inch apart on cookie sheet. Repeat with remaining dough.
Bake 8 to 10 minutes, until tops look done. Let cool on cookie sheet 3 minutes. Transfer cookies to wire rack; let cool completely.
Spread Nutella on half the cookies. Top with remaining cookies. Dust with powdered sugar.
Allow me to share them with you. They appeared in last week's Relish magazine..
Here's the basic dough
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla
Instructions
Sift flour, baking powder and salt onto wax paper.
Combine butter, sugar and brown sugar and beat with a mixer until well combined. Beat in eggs and vanilla. Gradually add flour mixture and beat until evenly blended. Dough can be wrapped in plastic wrap and refrigerated up to 3 days. Makes about 4 cups dough.
And now for the Nutella Sandwich Cookies
For rolled cookies, always start with cold dough,
Ingredients
2 cups Basic Cookie Dough
1/4 cup Nutella
1/2 cup powdered sugar
Instructions
Preheat oven to 350F. Line cookie sheets with parchment.
Divide 2 cups of Basic Cookie Dough into 4 pieces. Wrap 3 pieces individually in plastic wrap and refrigerate. Roll remaining piece on a sheet of lightly floured wax paper to about 3/8-inch thickness. Cut into 9 (2-inch rounds); arrange 1 inch apart on cookie sheet. Repeat with remaining dough.
Bake 8 to 10 minutes, until tops look done. Let cool on cookie sheet 3 minutes. Transfer cookies to wire rack; let cool completely.
Spread Nutella on half the cookies. Top with remaining cookies. Dust with powdered sugar.
Tuesday, December 13, 2011
Jen Aniston The Hottest Woman?
Sure Jen, is cute, but the hottest woman? C'mon! Ever? And for all time?I'm totally baffled by this?
I mean she is up against people like Liz Taylor and Marilyn.
She doesn't even have good boobs!
Who votes for these things?
I guess beauty and sexy are in the eye of the beholder.
Still, if I were voting I'd go for someone like Halle Berry first...but of all time? Really, how can you vote on that?
Sunday, December 4, 2011
My Family's Christmas Song
Trying to get in the holiday mood. What better song than Merry Christmas From The Family by Jill Sobule. Her cover is awesome!
Tuesday, November 29, 2011
Frustrations, They Are All I've Got
I had to attend a Safe Child workshop yesterday so I can continue to be a lector in my church. It is the biggest crock of BS I've ever been put through.
I have to have a background check to get up and read in church?
Seriously?
I realize that we all need to be aware that things can happen...I can even stomach the workshop, but to have to have clearance to read, be a Eucharistic minister, or...get this..and usher, I'm sorry, that is just bullshit.
And the workshop is painful to deal with. You have to watch 2 videos where victims speak of their experiences and so do the predators.
OMG!!!
I left that workshop with a heavy heart.
See, we had a pastor be accused of some wrongdoing, (not that any of us were told what the allegations were), and seeing the stats that say less than 5% of the accusers are lying hit home.
Why?
Because I didn't want to believe this pastor could have done something like this. He was good to our family. I have always considered him a friend.
This meeting really hit me hard. In fact, it won't leave my head.
All that aside, I am left to wonder if members of other religions have to jump through this many hoops just to volunteer at mass?
I have to have a background check to get up and read in church?
Seriously?
I realize that we all need to be aware that things can happen...I can even stomach the workshop, but to have to have clearance to read, be a Eucharistic minister, or...get this..and usher, I'm sorry, that is just bullshit.
And the workshop is painful to deal with. You have to watch 2 videos where victims speak of their experiences and so do the predators.
OMG!!!
I left that workshop with a heavy heart.
See, we had a pastor be accused of some wrongdoing, (not that any of us were told what the allegations were), and seeing the stats that say less than 5% of the accusers are lying hit home.
Why?
Because I didn't want to believe this pastor could have done something like this. He was good to our family. I have always considered him a friend.
This meeting really hit me hard. In fact, it won't leave my head.
All that aside, I am left to wonder if members of other religions have to jump through this many hoops just to volunteer at mass?
Sunday, November 27, 2011
Technology Hates Me
The perfect computer would have about 12 USB ports.
With all the gadgets that need plugged in, either for charging or for data transfer you would think that desktops and laptops would have more slots for USBs, but no.
I have an external hard drive, my keyboard and mouse, my printer and at any given time, an ipod, a zen, or a nook connected for some reason or another. I hate when more than one gadget needs charging at the same time.
The thought of buying additional ports, that get plugged into one of the existing ports makes me want to scream almost as much as buying ink for my printer.
Why is it so hard to create a device that has enough slots for all of the damn gadgets that they encourage us to buy?
With all the gadgets that need plugged in, either for charging or for data transfer you would think that desktops and laptops would have more slots for USBs, but no.
I have an external hard drive, my keyboard and mouse, my printer and at any given time, an ipod, a zen, or a nook connected for some reason or another. I hate when more than one gadget needs charging at the same time.
The thought of buying additional ports, that get plugged into one of the existing ports makes me want to scream almost as much as buying ink for my printer.
Why is it so hard to create a device that has enough slots for all of the damn gadgets that they encourage us to buy?
Friday, November 25, 2011
The Wench Makes Cookies
Hannukah Apricot Cookies
Recipe taken from A Quilter's Christmas Cookbook
2 2/3 c of flour
1 c (2 sticks) butter
8 oz package of softened cream cheese
4 oz apricot preserves
1 Cut butter into flour. Stir in softened cream cheese
2. On floured board, roll out dough to 1/4 inch thickness. Cut with a 2-3" diameter glass
Arrange on ungreased cookie sheet. Dab the center of each cookie with preserves
3. Bake @ 350 for 12 minutes.
As Mr. Food used to say...Oooo it's so good!
Recipe taken from A Quilter's Christmas Cookbook
2 2/3 c of flour
1 c (2 sticks) butter
8 oz package of softened cream cheese
4 oz apricot preserves
1 Cut butter into flour. Stir in softened cream cheese
2. On floured board, roll out dough to 1/4 inch thickness. Cut with a 2-3" diameter glass
Arrange on ungreased cookie sheet. Dab the center of each cookie with preserves
3. Bake @ 350 for 12 minutes.
As Mr. Food used to say...Oooo it's so good!
Tuesday, November 22, 2011
5 Things You Must Do On Thanksgiving
1. Watch at least 5 minutes of the Macy's Parade.
2. Consume large quanities of food, preferrably stuffing and mash potatoes...a little bit of turkey or tofurky works too.
3. Nap.
4. Pretend to care or go totally nuts over whatever football game is on...usually when you are sitting down to eat.
5. Give thanks!
What things are on your must do list for Turkey Day?
2. Consume large quanities of food, preferrably stuffing and mash potatoes...a little bit of turkey or tofurky works too.
3. Nap.
4. Pretend to care or go totally nuts over whatever football game is on...usually when you are sitting down to eat.
5. Give thanks!
What things are on your must do list for Turkey Day?
Sunday, November 20, 2011
Never Fail Nut Roll
Ingredients
5 Tablespoon Sugar
2 beaten eggs
3 Tablespoon butter
1 cup sour cream
1/8 tsp baking soda
1 1/2 tsp salt
1 large cake yeast crumbled
3 cups of flour
In a large saucepan over medium heat, bring sour cream to a boil. Remove from heat. Add 3 tablespoons butter, 5 tablespoons, sugar and salt and stir until well blended. Cool to lukewarm.
Add 2 eggs, crumbled yeast and stir until yeast is dissolved. Using a spoon, mix in flour until a dough forms.
Turn out onto a floured board. Knead lightly a few minutes to form a smooth ball. Cover and let rest 5 minutes.
Divide dough into 3 equal portions. Roll dough ball out on floured surface 1/4 inch thick. Spread with filling , roll up jelly roll fashion. Pinch seam to secure and tuck ends in. Place on a well greased 9 x 13 inch pan. Repeat with rest of dough. Let rise 1 1/2 hours, covered with clean cloth, in a warm draft free place.
When ready to bake, preheat oven to 350 degrees. Bake uncovered 35 minutes.
Saturday, November 19, 2011
Sexy Songs
I'm a bit of an oddball when it comes to music, so when it comes to "sexy" songs I'm sure my list would have a good many of you shaking your head, or at least wondering "who the hell are these people."
What brought on this topic?
I pulled out some of my Elvis Costello CDs recently and the song "Inch By Inch" was on one of them. That is one of the many Elvis Costello songs that always leaves me feeling a bit hot and bothered. It is more than just the lyrics...its the music...and Elvis' unique voice.
Another song that always gets me is Man Out Of Time
Another odd song that really gets me going is Paul McCartney's Hi Hi Hi
So what are some of the songs that you consider sexy?
What brought on this topic?
I pulled out some of my Elvis Costello CDs recently and the song "Inch By Inch" was on one of them. That is one of the many Elvis Costello songs that always leaves me feeling a bit hot and bothered. It is more than just the lyrics...its the music...and Elvis' unique voice.
Another song that always gets me is Man Out Of Time
Another odd song that really gets me going is Paul McCartney's Hi Hi Hi
So what are some of the songs that you consider sexy?
Wednesday, November 16, 2011
Rushing Things
I love Christmas, but isn't it a bit ridiculous hearing holiday songs and seeing Christmas commercials way before Thanksgiving?
Couldn't we get through one holiday first?
It is really making me bitter towards Christmas.
I don't have much in the way of money this year for presents, and this early push to spend more is really irksome.
Please tell me I'm not the only one annoyed by all of this?
Couldn't we get through one holiday first?
It is really making me bitter towards Christmas.
I don't have much in the way of money this year for presents, and this early push to spend more is really irksome.
Please tell me I'm not the only one annoyed by all of this?
Sunday, November 13, 2011
A Wenches Rant About The Penn State Abuse Scandal
Dear PSU students,
How can you possibly be sad about the firing of JoPa? Yes, he was a fabulous coach, but the man hid the fact that Sandusky was abusing children from the authorities. HE DID NOTHING!! That is wrong. That is what cost him his job.
What annoys me is that other asshat that saw it happen, that only went to him with the allegation, when he WITNESSED the abuse! The fact that that little asshat is only on administrative leave sickens me.
Actually the whole thing sickens me. Why is football placed higher than the lives and well-being of children?
I guess it is the whole issue that sports come before education. Is it any wonder that we are failing as a nation?
PSU students....you can love your former coach, but please think of kids that were harmed because that beloved man, did nothing to stop the harm...
Sincerely,
A rattled wench
How can you possibly be sad about the firing of JoPa? Yes, he was a fabulous coach, but the man hid the fact that Sandusky was abusing children from the authorities. HE DID NOTHING!! That is wrong. That is what cost him his job.
What annoys me is that other asshat that saw it happen, that only went to him with the allegation, when he WITNESSED the abuse! The fact that that little asshat is only on administrative leave sickens me.
Actually the whole thing sickens me. Why is football placed higher than the lives and well-being of children?
I guess it is the whole issue that sports come before education. Is it any wonder that we are failing as a nation?
PSU students....you can love your former coach, but please think of kids that were harmed because that beloved man, did nothing to stop the harm...
Sincerely,
A rattled wench
Friday, November 4, 2011
Music Review: Jann Arden - Uncover Me
Jann delivers. One of the things that makes Uncover Me 2 different, is that Jann doesn't go for standards. She goes for hits from across the ages, Que Sara Sara from the 50s, Only The Lonely from the 80s and Dreams from the 70s.
Jann doesn't seek to change the songs with her recordings, but she does bring her special sound to each song. Mr. McLennen, is a song by the country band SheDaisy. Their as yet unreleased album, A Story To Tell, was produced by Arden. When you listen to Jann sing the song, you can here the country vibe ringing through.
Jann gives a go at "You Don't Own Me." She brings a soulfulness to the song, rather than going the girl power route. Its a different twist, but by the end of the song there is some of the traditional "You Don't Own Me," angst shining through.
Surprisingly her cover of Fleetwood Mac's classic, Dreams is the strongest cover on the album. Arden seems to be channeling Stevie Nicks, because there are times when she almost sounds like her.
Jann has delivered a strong set of songs here. If you loved Uncover Me, you'll want to add this one to your collection. If you love great cover songs...you'll probably want to grab this too. Definitely one of the year's better listens
Sunday, October 30, 2011
TV Review: Once Upon A Time
If there is one crazy show to watch this season, Once Upon A Time is it. I can't pinpoint what it is about this that really pulls you in to watch more and more, but there is something there. I hope it succeeds, because it is so unusual, almost as unusual as Lost, who the executive producers also created.
The cast is stunning with Jennifer Morrison, who most of us know from House, as Snow White/Sister Mary Margaret. With short hair as Mary Margaret, she's really unrecognizable.
I really am interested in seeing how long they can keep this show going. What is the public's interest in fairy tales that try to become part of reality?
Well, it is a Sunday show, so the public doesn't have to be too interested to keep it going, and I would love to see it last more than 6 episodes. The scenery is fantastic, as are the costumes when the show goes into "fairytale land."
If you haven't given this show a shot, I suggest that you do, it is probably one of the most original things on right now.
Friday, October 28, 2011
Album Review: The Bangles - Sweetheart Of The Sun
The Bangles are making a return to the music scene. Their last album Doll Revolution was released in 2003. It has been a long eight years, but once you listen to Sweetheart Of The Sun you’ll know the girls are back and true to their form, albeit less popalicious than they were in the 80s.What the girls bring to the table is that fantastic girl group 60s sound. This album has a heavy psychedelic sound, very reminiscent of their third album Everything only with songs that are more mature. The vocals are still shared between the three ladies, Michael Steel left the band in 2005, leaving Susannah Hoffs and Vicki and Debbi Peterson to soldier on.
This album is like a trip back to the “Summer of Love,” especially on songs like “Mesmerized.” The guitars are jangling and trippy. The girls harmonize perfectly, which contributes to that old school girl group feel. The album’s opener “Anna Lee (Sweetheart of the Sun)” sounds like it should have been a hit in the mid 60s.The 60s vibe is there through all the tracks on Sweetheart of the Sun. That might be the one thing that keeps the album from being fantastic. Sure these are some great retro pop songs, but when you think of The Bangles, you think of fun pop music like “Walk Like An Egyptian” or stellar love songs like “Manic Monday” and “Eternal Flame.” There’s nothing of that caliber on Sweetheart, but there are a few songs that make a valiant effort. “Open My Eyes,” is a super fun rocker, which will remind some fans of “In My Room,” from Everything. It was penned by rocker Todd Rundgren. It has the same psychedelic harmonies and trippy guitar.
“Through Your Eyes,” is a George Harrison-esque ballad. It’s Susannah’s shining moment. She’s always done superb ballads, and this one is no different. Debbi handles vocals on “Circles In The Sky.” Her vocals are deep and mellow.
This album marks the band’s 30th anniversary and it is clear that they still have it. Though the kitschy pop songs that scored them many hits in the 80s is definitely not present on Sweetheart Of The Sun, the finely polished pop gems found here will definitely please old and new fans.
Thursday, October 27, 2011
Acoustic Goodness
Sunday Girl was my favorite song from Erasure's last CD. I love all the bleeps and bloops but I was totally surprised at how great it sounds acoustic...
Watch and listen
Watch and listen
Monday, October 24, 2011
Musical Mondays: Ashton Sheperd - Where Country Grows
Ashton Sheperd's latest offering Where Country Grows is a "real" country album. Country has been flooded with more pop sounding music lately and Ms. Sheperd doesn't really play that way.
Her songs have that ole "My dog died, my car broke down, and my guy is cheatin' on me." She also sings it with a twang.
The lead single is "Look It Up" a cover, originally done by Jasmine Rae. Ashton gives some hell to a cheater. The follow up single is the title track. It's a bit slower, but it is a true country anthem, that is great for blasting on sunny days.
Where Country Grows is infused with some humor too. "More Cows Then People," is one of those songs. It has a great fiddle and an infectious melody. How can lyrics like
"Ain't no noise, no red lights
Ain't no buildings messin' up my moonlight
Ain't no doubt, why I live out where there's more cows than people"
not bring a smile to your face?
The token sappy ballad is "I'm Just A Woman." It isn't the best ballad, and it is a trifle depressing, but it does show that Ashton can sing a sad sad song with the best of them. It also makes listeners glad for songs like "Beer On A Boat," which leave you smiling.
Ashton's music is all about fun. This album is 10 songs of good country. It is definitely worth a listen or two.
Sunday, October 23, 2011
Awesome Steak In A Crock Recipe
This recipe came from the Fix It And Forget It Entertaining Cookbook.
It is super easy.
I placed 4 frozen steaks in the crock.
Seasoned with salt and pepper
Then put 1 cup of brown sugar and 1 cup of ketchup over it.
Put the crock on high for 3 hours and then low for another 3 hours.
The result was an incredible bbq steak that you didn't even have to cut!
Mmmmm good. I want to try the sauce with country style ribs next
It is super easy.
I placed 4 frozen steaks in the crock.
Seasoned with salt and pepper
Then put 1 cup of brown sugar and 1 cup of ketchup over it.
Put the crock on high for 3 hours and then low for another 3 hours.
The result was an incredible bbq steak that you didn't even have to cut!
Mmmmm good. I want to try the sauce with country style ribs next
Subscribe to:
Posts (Atom)
