Amoeblog

(Où l'on considère les chanteurs français.)

Posted by Job O Brother, March 22, 2011 04:32pm | Post a Comment
french poster

When you work at Amoeba Music there’s certain questions you answer over and over again:

“Where’s the restroom?”

“Why’s this one this price and this one this price?”

“Where can I find Edith Piaf?”

That last question is occasionally (to my endless amusement) pronounced as, “Where can I find Edith Pilaf?” to which I always want (but never) answer:

“We file her in-between Condoleezza Rice and Tim Curry. They all go great together.”

My internalized snarkiness aside, I’m all for Edith Piaf. Who could hate La Môme Piaf (her French nickname, literally translated as “That short woman in the black dress with the amazing voice but tragic make-up which someone should seriously having a talking-to-her about”)?

But I think too many people stop with Piaf and don’t investigate the chanson française of her peers, which is a shame because there’s so much to love. Below I offer some performers I think are à l'opposé de terrible.

border

Continue reading...

(Wherein I review rad, rainy resources.)

Posted by Job O Brother, December 20, 2010 11:38am | Post a Comment
santa claus
Merry Christmas from the homeless guy who stole your candles!

Santa, it would seem, heard my Christmas wish and brought me lots of rain. While not convenient to my compulsive walks to the grocery store for whatever culinary whims o’ertake me, I’ll trade easy access to the “Asian food aisle” for gloomy storm-clouds any old day. It’s not just the weather itself, it’s the music, movies, food and activities that I save for just such an occasion. What are they? I’m pretending you ask – Why, I’ll tell you!

top hat
Boner.


Let’s start with alcohol, as any good day does. This is the season for a cocktail staple of mine: hot toddies, of the whiskey variety. It’s so simple, I hesitate to say this is a recipe, any more than boiling spaghetti and dumping a jar of sauce on it is a “recipe,” but if I’ve learned anything about you earthlings, it’s that when cooking doesn’t come naturally, it doesn’t come at all. So here goes…

1.)  Simply boil water. If you need instructions for this, stop now and don’t ever, ever step into a kitchen.

2.)  While you wait for your water, squeeze the juice from one whole lemon, removing any seeds. Save the seeds and, in another blog, I’ll show you how you can use these dried lemon seeds to make the ugliest, stupidest necklace ever.