His story is incredible.
Born in the slums of Rio, speaks somewhere around three languages, is a true renaissance man, and his latest album is phenomenal.
I strongly encourage everyone to buy it.
There is a palpable enthusiasm that rings through the album. It hard to forget that he is playing at a festival as the music has joy and the only way to describe the piece is–fun.
When he interacts with the audience he is playing with the crowd and is a highlight of the album.
This genuine playfulness and lightheartedness makes his already warm music that much more appealing.
N.B.: Could someone tell me why it takes two years to release a live album?
India and Sri Lanka will have to wait to complete their ODI.
What I have have always loved about rain delays are the bloody obvious messages during the delay.
Filed under Cricket, Sport
Currently, I find myself under the care and guidance of Gosling’s Black Seal and the more I drink it, the more my ambivalence about it grows.
I will admit that this is a powerful rum, everything from the aroma to the after-warmth is strong enough to make a pirate blush, and this is not the source of my discomfort with the drink. It is some sort of je ne sais qoui (am I allowed to say that if not speaking about a rhum?), which only seems to strengthen my ambivalence.
While appreciative of its strength, which is unquestionably the dominant and most noteworthy characteristic of the rum, I get an overwhelming sense that, perhaps it is trying to be commanding, rather than allowing itself to be just so.
Maybe my feelings are telling me that I should perhaps try it in a “Dark n’ Stormy” as opposed to neat (which I have been doing exclusively now).
Yet, the power is ultimately what I truly love about it. I get a real sense of satisfaction and accomplishment whenever I finish a sip of Black Seal, as if I have tamed some unruly beast. And the fire contained inside the bottle is not affordable, but cheap, at less than $20 a bottle. The kick is made even more wonderful when contemplated from that perspective. And truth be told, I will be purchasing more Black Seal for that very reason.
Indiana State University School believes that it can be done.
How can ISS (as it shall here by be referenced to from now on) even legitimately believe that it serves any function similar to that of a university? Ah, of course, I forgot, by promoting the esteemed programs of Apparel & Merchandise, Packaging Technology, and Physical Education, which have all contributed so much to human thought and advancement.
There is no justification for the elimination of philosophy and physics from a “university”. All that is required to teach Physics is a chalk board. Philosophy does not even demand that much. A lean-to is all that is neccessary to teach philosophy. And that is only required, if the weather turns nasty!
Hat tip; Prof. Leiter.
Andrew Sullivan’s wonderful series, “The View from your Window” quite often inspires nothing short of envy as he always seems to be in some scenic locale.
Today, is no exception.
From Oxblog’s Adesnik:
In general, there seems to be a consensus that the conflict between Israelis and Palestinians is extraordinarily complicated.
So this is the sort of analysis a PhD in IR from Oxford will get you.
More thoughts on the post to follow.
In the mood for Shabu–Shabu (which is one of the many foods I am rarely not in the mood for), I ventured up to Buford Highway to a recommended restaurant called, “Chinese Hot Pot” (which although not Shabu–Shabu, was enough in the style to satisfy me).
Entering confirmed my belief that the decor would be as inspiring as the name. The menu though, was about as authentic as you could get, without of course actually being in China. Offerings included Sea Cucumber and tripe, in addition to several varieties of crab. Side items were your typical Chinese restaurant fare of dumplings, intestines, liver, and “Pork Ball” (note the sarcasm).
The process of cooking the food makes critiquing a little difficult. Before the arrival of your water soon to be broth, you go to a small corner table displaying an assortment of sauces and flavorings–including MSG–and put them in small bowls to make your own seasoning. After a few minutes, you put in the food brought to you and take it out of the soup when desired level of doneness is reached.
Because of this, the best thing to do is note the ingredients. My pork was exceptionally cut and full of flavor. A delicious and buttery root of some sort was a lovely surprise. The Shitake could have been bigger and more Enoki would have been preferred. But those are minor complaints against an all round fantastic meal. The only serious complaint is that I couldn’t take my soup home with me. And how wonderful it would have been too.
If I could offer one suggestion when making your broth; be careful, very careful with their chilies. Also be prepared for a cramped restaurant as there is room only for about 20 patrons.