Wilfrid

Oddly, I do recall that I discovered that version after I'd heard Patti Smith's. Although I'd certainly heard a lot of other Them.

It may continue to disturb some who have known me for a long time, but my daughter turned 25 this week. The upside is that Indiana corn soofle and dessert pies can be left confidently in her hands. My only mission, completed, was to find partridges in Chinatown. Picked up shrimp too.

Dog to bun ratio. Winner.

Those are cool stories. I love Tosh.

The first reggae I ever heard was probably "Israelites" by Desmond Dekker. But Jimmy Cliff was right behind.

I was in a bar tonight (imagine!) and "Heart of Glass" came on, and the conversation turned to Ms Harry and I mentioned I had met her. 47 years ago. This is where we are, most of us anyway.

I didn't know about the Patti Smith show. At the same time, I'm not sure I want to think about it being 50 years since I first heard "Gloria."

This all reminds me of hotdoglover, who used to post here and on other forums. He knew this stuff backwards.

I have trouble finding natural casings too. That video was great; they know their stuff. I wish they'd reviewed the brand I bought. Distrubingly, there are many other similar videos on that channel, most extravagantly three chefs review supermarket foods for over two hours.

Just to prove I have ridges.

Danny Meyer's The View is serving a pastrami sandwich-flavored martini. Gin is fat-washed with dry-aged beef tallow and spun into a wet martini with a whisper of aquavit, which adds the caraway- and dill–spiked flavor of rye bread. The garnish? Katz’s pastrami spice rub, naturally, and a pickle.

Wow, almost half an hour of hot dogs! Glad to see they used a ridged griddle to get the little black lines. I broke out my Le Creuset last night for the same purpose. I'll take a photo of the dogs next time.

Not a fancy choice, Best's all-beef king size. They taste fine and they are really long. I do like a dog that is way longer than the bun.

Hot dogs tonight because I have good low-carb* hot dog buns. *Actually zero net carbs. I should eat another couple.

That first Stone Roses album was really good. I may have it on vinyl.

Cold souse on hot, crisp toast. But I did eat my greens too.

There seem to be various cocktails called that. This looks like the best bet:

@maison rustique I don't think it's behind a paywall. https://www.newyorker.com/magazine/2025/11/17/david-byrne-profile

Speaking of memories, Tom Tom Club at Summerstage...

Started reading the David Byrne profile in the New Yorker. Then a search on YouTube took me unexpectedly to 90 minutes plus of the original trio playing live in 1976. The Kitchen? Fascinating. I saw them when they first visited the UK in 1977, both at Eric's, a small club in Liverpool, and supporting The Ramones in London. I think Jerry Harrison had joined by then.

By chance, I just stumbled over a diary entry referencing my first dinner at March (August 1997). It records a lobster and black truffle "won ton" (sic). That would have been my first beggar's purse.

Realtors call it the East Village. But it's been the Lower East Side for most of its history. That's AI, I'm afraid, but it accords with my understanding.

I decided to go straight on to Ellison, Invisible Man. And while splashing out $2.50 on a Kindle copy (which really does accelerate the reading) had to be careful not to buy the one by H.G. Wells.

As a change from Hinds, I just bought a ticket for Piri & Tommy at Baby's All Right in March. First US tour.

I feel like I come on here every week to recommend another big museum show. But this is a great season and the big Lam retrospective is mindblowing. I knew the name, but I guess I've never looked at much of his work. Black-Chinese from Cuba, he lived in France and Spain for 18 years before going back to his roots. He knew Picasso, and I have to say there are many echoes of Picasso in his work -- but who knows, maybe the influence went both ways, and they certainly were both inspired by African masks. Anyway, room after room of complex compositions, a sober palette but endless inventiveness. And just when you've become accustomed to his visual vocabulary, he turns on a dime and blasts out some big abstractions. A fifty year career. Allow plenty of time for this.