ok, so this guy tim palmieri has come into the beer bar a couple of times. i knew he was in a few local bands, but have never seen him play. last night, two coworkers were kind of doing a little extra of the rolling of the red carpet effect for him & i was like eh, they must be friends, showing him a nice time. later, they explained that he is a talented as hell musician, & ‘he is probably the best guitarist to ever come out of CT’, kinda starstruck. one of them sent me this video of an interview.
it is a long one, so you might need to carve out some space in your day for it, but HOLY FUCK is he good. the interview does a really good job about talking about his influences & playing homage to them.
Cullen and I met up as a one night stand. It’s been a long one night stand!
I was leaving a really bad relationship. I had been dating/living with a coke addict and had escaped that awfulness. I moved from AZ to MS and was determined not to date anyone or have any relationships, since I was just leaving such a bad situation.
I drove straight from AZ to MS nonstop. A friend of mine begged me to come out as soon as I got into town. I’m sure I looked like shit and was a bit loopy from sleep deprivation. (Driving 35+ hours straight and no sleep can do that.) Cullen was on a lunch break from work and asked to see me soon after. Soon after might have been the next day, I can’t remember. I was reluctant to say yes. I don’t even think I said yes that night, maybe an “I’ll think about it”.
Obviously I ended up saying yes to seeing him at some point, because we did go out.
I’m always shocked that we are still together, over 18 years together now. We have both been through a lot of shit from each other. Neither of us are perfect or innocent, but we have hung in there and gotten through the hell. It hasn’t been all bad, don’t get me wrong. There have been good times too, please know I’m not trying to paint this picture all bad. I’m just surprised, I’m always surprised to see that we are still together. A good surprised.
I’m also thankful that he is here and that he has changed in so many ways through the years and I’m always shocked at how much he has changed and seems to keep improving with age.
Top-five things to do during the inevitable zombie apocalypse.
*Cracks knuckles* Okay…
1. First things first, get the fuck behind me kids, I got this!
2. Find/loot the most bad ass zombie apocalypse outfit I can find. I’m thinking Nancy Callahan, Sin City…cowboy hat and whip optional. A girl’s gotta prioritise her arsenal, yanno?
3. Use the penthouse in my building as my base. Partly because I’m hoping that the zombies wouldn’t be able to work the lift/elevator, and I’d block up the stair case, but mostly because gah, it’s fucking awesome, and I’ll be needing to treat to myself to those views and hot tub once it all blows over.
4. Curse myself for not coming over to you and Shauna’s for lessons at the gun range, while I still could. Though I’m pretty confident that I’ll be a sweet aim, not gonna lie.
5. Keep a secret stash of bacon and bourbon. Just in case things begin to look really grim.
6. Cheating here but…for #6, I’d just go the The Winchester, have a nice cold pint and wait for this to all blow over.
If you’re gonna do something sweet like caramel, you’re probably better off going with Asian flavors, unless you want to be like Paula Deen and stuff caramels and apples and butter into the cavity of a chicken, y'all.
Ingredients (with costs):
Pork tenderloin $9
Sugar (on hand, but for these purposes, $1)
Fish sauce ($5, but only because I used Three Crabs Brand. Other brands are $2)
Sriracha (on hand, but let’s say $2)
Salt, pepper (on hand)
I assumed sides weren’t included in the total cost, but the butternut squash was $3, the mustard greens were $1, and the rice was $2
Total: $25 if you add EVERYTHING together, including the entire bottles of fish sauce, sriracha, etc.
Sugar is cooked on the stove until it becomes dark caramel. Fish sauce, garlic, lime, sriracha are whisked together. The pork tenderloin is seared on the stovetop, then topped with sriracha fish-sauce mixture, then caramel. The whole thing is braised, covered, in a 300° oven for an hour, and served over rice with roasted butternut squash, and sauteed mustard greens with garlic. The pork is meltingly tender, sweet, hot, and delicious.
When I worked for International Paper in college, the secretary for the project engineering department was a fellow named Wally McPherson, who lived very close (< 1 mile) to my parents. We were discussing living in the neighborhood, and he mentioned that there was a guy who’d go out walking his cocker spaniels every morning.
“That’s my dad.” I told him. The dogs were named Cookie and Charlie. Dad had wanted a cocker spaniel for as long as I can remember, and he finally got them when I was in high school. The dogs lived on the screened-in back porch, and were hyperactive, and would ALWAYS go after the fake-ball-throw trick, which was only fair because they’d never give the ball back if you actually threw it. I guess dad made an impression as the guy walking two blond coiled springs of energy around the neighborhood each morning.
Wally kept a bottle of Tiger Sauce in his desk, and put it on whatever he had for lunch every day, and swore that it was the best stuff on the planet. At twenty, he struck me as a slightly eccentric, but completely charming old man. According to various internet people searches, he’s 80 now, so he would have been around 60 and nearing retirement when I knew him.
It’s funny how the mention of something can bring back long-forgotten memories. The paper mill has been closed for years, everyone moved on to other jobs, or other branches in the IP heirarchy, and I figured that Wally had probably passed on by this point. Instead I’m remembering the smell of the paper mill, the long lunches eating seafood at one of the places in Mobile or having a picnic in Bienville Square, and a hundred other little things brought on by a condiment that I don’t think I’ve ever tasted, but that at least two other people on the planet love.
Oh, and I’m not still there, but I’ll check it out next time I go.
I grew up having homemade stuffing crap. My family made the worst stuffing. Full of gritty corn meal. >_
It’s a sad tale, but I still cannot condone your use of Stove Top.
If you just start with any delicious bread (or even plain white bread) toasted or left out to get a bit stale and add deliciousness to it - ground meat, onions, celery, garlic, fresh herbs, mushrooms, cheese, anything that strikes your fancy really, (the important part is that it as been sauteed and seasoned before baking) and douse it with a bit of stock and bake it. It will taste like heaven. You will never go back to that box again.