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Worthwhile cover versions are rare and it’s equally rare that one introduce me to a great band. But that’s what happened when a song I enjoyed from 1977 was reworked into something completely different in 1994. The original felt right at home played back-to-back with Steely Dan on the Pop/Rock stations and it even proved to be a good fit on the R&B playlists. The cover version, however, took everything and turned it upside down; the sound, the feel, the arrangement, even the lyrics. While most covers represent flat-out copies and have nothing to offer, Shudder To Think’s version of “So Into You” reminds us it’s okay to wrench things around and be different.

Don’t expect much in the way of verse-chorus-verse-chorus structure on Pony Express Record. The vocals follow their own path and sometimes don’t even match the rhythmic flow of the music. The guitars tear away at dissonant chords then suddenly turn melodic. The beats seem straightforward but they’re hiding turnarounds that make toe-tapping impossible. Odd time is stripped down to sound simple while sections in 4/4 are dressed up and inverted. The music stops and starts and that atonal caterwauling rarely lets up. What may sound like a meandering irritating mess is actually a tight, extremely focused work. Possibly its greatest reward, however, is that I’ve never felt like these guys were out to see how many tricks they could cram into each song.  They’re out to make the music groove, and it really does. Just don’t expect to feel it on the first listen.

Few people were up for such a challenge. It was too progressive for the punk and indie circles yet far too weird for rock radio. Like trying to find a home for a Tim Buckley/King Crimson/Queen hybrid, it had no targeted audience and simply had to wait around for a following. It’s hard to believe Shudder To Think were part of those close-knit Dischord artists from D.C., but harder to believe this is the album they delivered after signing to a major label.

This is a recipe for stuffed peppers that is a combination of one I got from Craig and one I read about on foodwishes.com with some of my own additions.

Peppers:

  • 12 green or red peppers; cut off caps and save, remove the stem; scrape the seeds out; trim the bottoms to make the peppers level; poke knife slits in the bottom of the peppers

Stuffing:

  • 3 # of raw meat (I use 2# of lean ground beef and 1 # of spicy Italian sausage, deskinned and broken up)
  • 2 cups tomato (pasta) sauce (I use a good, flavorful brand with lots of spices)
  • 1 cup beef broth
  • 3 cups of cooked rice (I use Lundberg wild blend)
  • 3 t salt
  • 1 t ground black pepper
  • 1/2 cup chopped Italian parsley 
  • 6 cloves finely minced garlic
  • 1 jalapeno pepper, chopped
  • 1 cup finely grated Parmesan cheese

Once the stuffing is well mixed, scoop it into the peppers. After that, add a generous spoonful of Parmesan cheese, then a spoonful of pasta sauce (these are in addition to what’s in the stuffing), then put a cap back on each pepper. Please do not try to match each pepper cap with its appropriate pepper body. You will only waste valuable time and look foolish.

In each pan (12 peppers means 2 baking pans in my house) add:

  • 1/2 onion, thinly sliced
  • 1 cup tomato (pasta) sauce in each pan
  • 1/2 t red pepper flakes
  • 1/4 cup beef broth in each pan

Put the peppers in the pans and wrap each pan in foil and cook for 1 hour at 375. Then unwrap and cook for another 20-30 minutes, until peppers are tender (wrinkly and even a little blackened on the edges). Yum!

[Certainly, this recipe could be made healthier and the flavor would probably not change at all. I doubt the cheese adds much to the already rich flavors, and broth in the stuffing is probably not necessary either. And for a more crumbly inside, I would add more rice and less meat.]

I’m a huge fan of the projects and tributes put out by Hal Willner, but the problem is they are almost always out of print. This one, his first from 1981, focused on the film music that Nino Rota scored for Frederico Fellini. Of all the great themes on this record, this beautiful interpretation of “La Stada” affected me the most. It’s performed by jazz great Jaki Byard whose name, like Hal Willner’s, should be more widely recognized. I was lucky to find this used LP at Car City Classics in near perfect condition.

I remember buying To Each… at Full Moon Records in 1981, the year of its release. I also remember letting it slip from my collection and waiting several years before its reissue on CD. It wasn’t until 2005 at Wazoo Records in Ann Arbor that I’d find a copy. This band’s use of trumpet and percussion, not to mention that Martin Hannett production stamp, gave them such a unique sound. The bass is often the only instrument carrying any sort of melody while the vocals and trumpet are kept in the background to create an eerie feel.

I’ve enjoyed several of Charles Lloyd’s releases on the ECM label but this live recording really stood out. With an interesting lineup of tabla player, drummer, and himself on reeds, its overall sound broke away from his usual quartet setting. There are some nice percussive workouts featured but throughout the CD both percussionists play melodically and they instinctively connect with each other’s style without cluttering up the sound. This song’s beautiful sax intro really struck me, but also how he slips in those fast runs, making their placement sound so natural. I also loved how the swing feel is established when the tablas come in and how closely they resemble the sound of an upright bass.

This song marks another memorable night of live blues at Big Cities Lounge. Touring in support of his recent Little Walter tribute, Dennis Gruenling pushed and pulled such a variety of sounds from his harp that unless you were watching you’d swear at times he was playing a sax or guitar, not to mention a freight train and several other non-musical objects. It was incredible. This song comes from a rare single that was available at the show.

I had already been mowing two yards every week with a push mower and wasn’t interested in a third. My first lawn, Mr. Kettlewell’s, had been meticulously kept. Perfectly flat and vibrant green, he rolled, re-seeded, fertilized, and nit-picked over it from April until October. And even though there were two large gardens to mow around there was still a lot of grass to cut. A narrow sidewalk trailed around his house that led to the flower gardens in the back. Everything was edged and neat. When I mowed he even wanted me to follow a specific pattern so that people driving by couldn’t see the mow lines from the road. After I finished he’d have a cold Coke waiting for me. My pay was $10.

Pearl Campbell’s yard was the exact opposite. In some areas grass barely grew, yet in others it looked like a wheat field. Bumpy, stony, limp grass, on a slight hill, and that landscape feature I hate more than any – knolls. Knolls around trees, knolls around flower beds, knolls around who knows what. Scattered mounds of stuff with weeds towering out of them made it impossible to establish any sort of pattern and every week the maze grew more complicated. Wait a minute! Was that clump here last week? It was a mess. Even though her yard was smaller than Mr. Kettlewell’s, by the time I had finished circling everything it felt much larger. But every week she complimented me on how nice it looked. When I finished she’d offer me a bottle of pop (the Pop Shoppe refillable brand) and some Hydrox cookies. I’d visit with her for a while and then she’d pay me $8.

So when Dad heard about an elderly couple in Goodells who needed help with their lawn, he brought it up to see if I’d be interested. I wasn’t, but agreed to do it anyway. Across the road from Duncan’s Party Store and down three houses lived The Woolleys. Their yard was small but the grass looked like it hadn’t been mowed in years. They lived in what looked like a wooden shack with a serious lean. I had seen nicer outbuildings on farms. The shrubs and weeds were so out of control it looked like you couldn’t even get into the place let alone live there, but somewhere inside were Mrs. Woolley and her husband Vance. Elderly? Hanging by a thread was more like it. Their condition made Mr. Kettlewell and Pearl Campbell out to be Olympians. Vance just sat in a chair as he stared across the room, always connected to an oxygen tank. The most I’d get out of him was a wave and his best attempt at a smile. But Mrs. Woolley – short, pencil-thin, wrinkled beyond imagination – shuffled around the house pretty well and did all the talking. I was afraid of what might happen if I shook their hands but they each held one out to me.

The frustrations of getting a first-pass cutting took my mind off their condition. Even on the mower’s highest setting I had to keep it tipped back on the rear wheels to keep it from stalling. And just like whenever I mowed Pearl’s yard, I had to use my own mower and gas at the Woolleys, too. I ended up going over it twice but after raking up everything could see that I probably should’ve hit it a third time. As I loaded the mower Mrs. Woolley called out to me. Her first-call voice was pleasant, but her second-call voice sounded mad, like I was about to be scolded for something. “Kay-vin,” she’d call, but when I wouldn’t answer immediately, “Kayvin!” quickly followed. “Yes, Mrs. Woolley?” “Would you like to have some cherry pie?” With my eyes closed I slapped my forehead and groaned, “Oh no.” I wasn’t planning on hanging out with them but her offer put me on the spot. And after having just filled up on pop and cookies with Pearl I wasn’t very hungry. Besides, I didn’t like cherry pie. But given their situation – man, it was grim – and not wanting to seem rude, I had no choice. “Oh, that’s nice. I’ll be right in.”

Every week while loading the mower she’d call out to me the same way, and every week she invited me to sit with her and Vance over a piece of cherry pie. It seemed like a lot to expect of any 17-year-old but after a few weeks, visiting with them simply became part of my job just like with the other two lawns. At first their $5 seemed like an insult, but then I felt awkward about taking anything. It took so little on my part to brighten up their day, maybe even their week.

Lately, I’ve had a hard time finding a movie that grabbed me, but that’s partly my fault. I’ll put something on late at night and it feels like I’m just trying to get it watched and returned to Netflix or the library just to see what else shows up. It’s sort of an elongated version of clicking on a tantalizing internet link. (Will it be an interview with Herzog? The egg contest from Cool Hand Luke? A documentary about the Petr Sís mural in New York? Oh: just boobs. Only in this case, instead of a 2-minute loading time, it’s more like 3 days.)

But it’s partly the movies I’ve chosen, too. The Last Winter, minus a few sparks from Ron Perlman, was absolutely flat, despite the gushing reviews and the promise of a spook-filled enviro-disaster. Oh: just ghost elk. The Box was mildly interesting, but it runs afoul of the most basic law of human curiosity and the desire to solve a puzzle: the very quality of being intriguing makes a likely explanation and satisfying conclusion less possible. And the more baffling something is, the less likely a movie is to wrap up well. (Plus, every time Frank Langella was on the screen, all I could think about was him enraged in Dave: “Was he on the Trilateral Commission? Was he a senator? Was he in Who’s Who in Washington nine years in a row?!”) Scott Pilgrim didn’t even make it to the end before I wondered to myself how many strands of spaghetti noodles were left in the cupboard.

Most disappointing of all was The Beatles Anthology. I was shocked at how shoddy the editing and archival work was. There was no attempt at putting material in context (such as the scene of drunk and fighting Germans on the street: was it from a movie, was it news footage? when was it taken? and what did it have to do with the Beatles? was it even from Hamburg?) and the editing was terribly annoying (such as the multiple clips all spliced together of the band performing Twist and Shout). The film suffered from being a terrible mixture of letting the band speak for themselves (unfortunately not very illuminating) and lousy and selective archival footage, with no one to analyze anything critically (what about the wives/girlfriends? what about the band rivalries? what happened to Stuart Suttcliffe?) Oh, and the unbearably long scene of city names scrolling up the screen in huge letters? I got it, the Beatles toured a lot. But what I also got was a headache. After disc 1, I deleted the rest of the series from my Netflix queue.

When Ron Strobbe was around.

Griswold Road Jambalaya

Although not a typical holiday dish, it became the one I looked forward to most. And given the size of the Strobbe family, my father-in-law probably tripled this recipe. The man loved to cook, but seeing others enjoy his cooking made him very happy. This past December it crossed family lines when I made it for the first time one week before Christmas. The tradition continues.

2 T. butter
1 lb. smoked pork chops, diced
1 lb. Italian sausage links, sliced about ½”
2 large white onions, chopped
2 bell peppers, chopped
2 bay leaves
1 lb. andouille sausage, sliced about ½”
½ lb. smoked ham, diced
2 cloves garlic, minced
½ t. thyme
¼ t. ground clove
1 t. chili powder
1 – 10 oz. can plum tomatoes
2 c. long grain rice
2-1/2 quarts chicken stock
1 lb. small pre-cooked tail-less shrimp
1 T. Louisiana hot sauce
Salt, pepper, cayenne pepper to taste.

In a heavy 6-quart sauce pot, melt butter. Add pork, Italian sausage, onions, peppers, and bay leaves. Sauté until pork and sausage are browned and vegetables are soft. Add andouille sausage and ham and sauté 1-2 minutes. Add garlic, thyme, clove, chili powder, tomatoes and cook for 5 minutes. Add rice and chicken stock. Bring to a boil then reduce to a simmer for 15 minutes. Add shrimp and hot sauce and adjust seasoning. Cook until rice is done yet still firm. Remove bay leaves. Serves 8-10.

Curry From The Morning Of The World

I had intended to follow a specific tofu curry recipe, but when I couldn’t find black and green cardamom pods, fenugreek leaves, and coriander leaves at the store, I ended up butchering the list of ingredients. This translated into some drastic changes to the preparation. And since words like “handful,” “several,” and “some” were used to describe certain amounts, there was guesswork involved. Even so, it all turned out okay. There’s some zip here in the flavor, but not enough to send you away screaming. It’s the kind of spicy that swells after you’ve been eating for a while. Serve with basmati rice. Makes 6 servings.

2 lbs. firm tofu
4 t. olive oil
2 leek, rinsed and chopped
2 med onions, chopped
2-3 cups sugar snap peas, ends trimmed
6 cello carrots, sliced
1 med turnip, chopped
3” ginger root, minced
4 garlic cloves, minced
2 ½ cups strained tomatoes
1 ½ cups water
1 t. fennel seeds
1 t. crushed red pepper
1 t. cumin
1 ½ t. coriander powder
1 t. tumeric
½ t. ground clove
1 T. curry powder
1 ½ t. garam masala

Drain tofu, cut into ½” to 1” cubes. Gently squeeze out moisture between paper towels and set aside to dry.

Over medium heat in a large deep skillet add 2 t. of oil and chopped vegetables. Stir often. Cook until tender-crisp. Add ginger and garlic. Cook about 2 minutes and continue stirring. Add 1 cup tomatoes and ½ cup water. Add fennel, red pepper, and cumin. Cook another 2 minutes. Add coriander, tumeric, clove, curry powder and continue stirring.

In a separate hot skillet, add remaining oil and tofu. Brown all sides of tofu but don’t overcook. Combine tofu with vegetables and spices. Add remaining tomatoes and water, and garam masala. Cover and simmer about 20 minutes.