Tom Watson, at 59 years old, leads the British Open after 3 rounds. Final round begins tomorrow at 7:00am. Amazing stuff.

Tom Watson, at 59 years old, leads the British Open after 3 rounds. Final round begins tomorrow at 7:00am. Amazing stuff.

we were a huntley brinkley family. but i did see cronkite in the audience at an alberta hunter club date at the kitchen in the later 70's. i thought he has in his 90's then (?!). i guess it was that authoritative mustache or his "of previous era appearance" that locked him in as the stalwart anchor man.

the scatter canon is thus carved in stone:

“Black Acid Co-op” is part of the tradition of transformative environmental artworks that fill or otherwise obliterate the spaces containing them. Among its points of origin are “Plein” (“Full Up”),” from 1960, in which the French artist Arman filled the Galerie Iris Clert in Paris with carefully sifted (nonorganic) trash; the eerie environments redolent of communal Moscow apartments with which the Russian artist Ilya Kabakov first made his name in the West in the 1980s; Jason Rhodes’s idiosyncratic massings of objects and material goods; and Gregor Schneider’s labyrinthine reconstruction of the interior of his parents’ home, near Cologne, Germany, inside the German Pavilion at the 2006 Venice Biennale.

wines till sold out

Willis on the Sotomayor hearing.

Heh, indeed.

WHO are you.....

proof positive that humans are masochistic - squeaky chew toys for dogs. theres got to be more humane (for humans) ways of keeping them entertained that dont inspire thoughts of caninicide in those within drooling distance.

i always like to give credit to msmers when they confront their betters in the blogosphere and elsewhere. here chuck todd faces off with glenn greenwald who took him to task yesterday. sadly chuck is greatly outmatched intellectually. sad for us that is.

Jason Kottke has a great collection of youtube vids about "what fast looks like". I've posted a couple before - these are pretty fun.

also saw adventureland which id rate higher but still left me wanting. sort of a slight coming of age comedy that didnt play directly for laughs.

Mottola (who also wrote the script) and his actors manage to shape the movie into something whole and tangible, capturing, among other things, the shapeless listlessness of summer, especially at that age when you're technically an adult and yet you're left waiting for life to begin.

watched the hangover albeit on the small screen. dont know what the fuss was about. better than average but little more. id agree with the onion review

It's an agreeably unambitious comedy that might be called a romp, if that word didn't imply a little too much energy.

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Goldman Beats Street- Reuters
Goldman Sachs Group Inc said on Tuesday that its second quarter net income rose to $3.44 billion, or $4.93 a share, compared to $2.05 billion, or $4.58 a share a year ago.

very interesting article in Rolling Stone THE GREAT BUBBLE MACHINE

Wanna feel old? Remember that futuristic show from the seventies about Moonbase Alpha, starring Martin Landau and Barbara Bain. It was called "Space: 1999".

Back from our annual Maine adventure. Two nights in Portland brought us two great dinners. Hugo's and Fore Street. Both would be at home in NYC in terms of quality and price.

Hugo's is perhaps a bit more experimental with pistachio encrusted lambs tongue being the standout of my meal (with an honorable mention going to the tongue in cheek "general tsao's chicken" made with sweet breads.) The room is tiny though, and not really in a good way, while the wine list left me severely underwhelmed. Reading on Chowhound I see a lot of complaints about portion size. Possibly the restaurant read these too as our waitress went to great lengths to describe how all the dishes on the menu are appetizer size and you really want to order a minimum of three. We ordered three each and then two more to share (at her urging) and of course it was way too much food. Still a very nice meal from a chef who was the 2009 James Beard Foundation winner of Best Chef Northeast.

Fore Street, in contrast, is a beautiful room. Huge open warehouse loft with the completely visible kitchen in the middle of the room. Great great energy. Lots of fresh fish and vegetables on display in glass enclosed walk in refrigerators. Staffs seemed a bit more professional as did the over all feel. Not quite as experimental as Hugo's but that might be a good thing. The focus is fresh local ingredients and they don't get in the way of them by trying anything too fancy. I had some of the best oysters I've every had to start and tasted an incredible (tender!) squid dish. My dinning mates had an incredible lobster dish for their main and I had a nice pheasant. The wine list is very interesting including some old Lopez which is a fav around these parts and not something I necessarily expect to find in Maine. And it didn't seem out of place on the list.

If I had to go back for one night I'd do Fore Street for sure, but Hugo's definitely has some interesting cooking going on.

got crabs?

The only thing these diets have in common is that they're all based on whole foods with minimum processing. Nuts, berries, beans, raw milk, grass-fed meat. Whole, real, unprocessed food is almost always healthy, regardless of how many grams of carbs, protein or fat it contains.

All these healthy diets have in common the fact that they are absent foods with bar codes. They are also extremely low in sugar. In fact, the number of modern or ancient societies known for health and longevity that have consumed a diet high in sugar would be ... let's see ... zero.

Truth be told, what you eat probably matters less than how much processing it's undergone. Real food--whole food with minimal processing--contains a virtual pharmacy of nutrients, phytochemicals, enzymes, vitamins, minerals, antioxidants, anti-inflammatories and healthful fats, and can easily keep you alive and thriving into your 10th decade.

just ate my first tomato of the year out of the garden. an orange cherry tomato. forgot to take a picture but you know.

"Scratch the surface in a typical boardroom and we're just caveman with briefcases, hungry for a wise person to tell us stories"
alan kay (Hewlett-Packard exective, Co-Founder of Xerox PARC, etc etc)

Well I'm a little nervous to post here now that my two favorite restaurants (11 Mad and Corton) have been panned by our resident expert (and my food mentor.) But in any case, here goes: We had a great meal at A Voce the other night. The pasta is just amazingly superb. The somewhat new chef, Missy Robbins, is a friend of some friends, and comes from Chicago's Spiaggia restaurant and is steeped in Italian cooking. Did I mention that the pasta is unbelievably good? Really you should try it. Okay, sure, it's expensive, but I think in this case you get what you pay for.

Donning asbestos suit for rebuttal...

more black flies

new medianews site/horrible name === mediaite

asshattery alive and well on nyt oped page.

part of the the under belly of rock and roll has died

food art

via vz