Saturday, June 21, 2008


About 4 or so months ago I downloaded the latest Charlotte Gainsbourg album named 5:55 on high recommendation from a music forum that I frequent. This was the description that ultimately sold me:

"Air wrote and played the music, the lyrics were written with Jarvis Cocker and Neil Hannon, and it was produced by Nigel Godrich with string arrangements from Beck's dad."

I am a huge sucker for Air, Jarvis Cocker is a killer writer, Nigel Godrich has produced some of the very best sounding albums of the '00s (including Radiohead, Beck, etc.), and Beck's dad I don't really know aside from the fact that he wrote all of the string arrangements on Beck's Sea Change, which remains one of my absolute favorite albums.

In any case, this Charlotte Gainsbourg album is just astoundingly good. It actually exceeded my expectations, even given all of those people that worked on it. But the weird thing is that the number 555 seems to pop up all the time in random places. I will buy a meal and it is $5.55. I will accidentally wake up at 5:55 AM. A few weeks ago I just glanced at my bike odometer and it hit 555 miles for the year. It is just strange.

I know that all of this probably happened before, but now I notice it just because of the song name. But now every time I see it, the song gets into my head. Which isn't a bad thing, because it is a great song.

Friday, June 20, 2008


Hell yeah.

Wednesday, June 18, 2008


Slept in a hotel last night. Just woke up about 5 minutes ago. Terrible night of sleep; only got about 4 hours of actual sleep, since I was waking up every 45 minutes thinking it was time to get up. Terrible.

Had a dream that I was Barack Obama. I was at a gas station with my wife (Michelle I guess? Wasn't clear..) filling up the tank, then we drove to some party on a yacht that also featured John McCain. But the highlight, for me at least, was that somehow Raymond Watts (of KMFDM and PIG fame) was on the yacht with a more important and politically connected lady. I was very excited and started telling him that I was a huge fan. Then I realized that maybe this wasn't very politically savvy.

No hat or sunglasses in the dream, for what it's worth. He was definitely rocking the eyeliner though.

Wednesday, June 4, 2008


Hillary's non-concession speech last night is roughly akin to a basketball team that loses a close game, but after the buzzer sounds one of the players grabs the ball from the ref and inbounds it, and they just keep playing, while the other team stands around and goes "what the fuck?"

Hey, run-on sentences are awesome. And I even thought of that great sports-related analogy myself! Aren't you proud, Mom?

By the way, I think Terry McAuliffe is seriously maybe the coolest human being alive.

Monday, June 2, 2008


Audrey and I went to a wine tasting party (read: get trashed, but in a classy way) on Saturday night, and everyone was supposed to bring some sort of appetizer, as well as a bottle of wine. To Audrey's chagrin, I decided to go a little off-beat and make mahi mahi based hors d'oeuvres. They will absolutely killer and were a huge hit at the party, prompting one woman to ask "are you a chef?" to which my answer was "sorry, I have a girlfriend."

Anyway, I thought I would share my recipe, since I just kind of made it up and I would like to remember this for the future:

Wesabe Mahi Mahi Crackers

Sauce Ingredients:

  • 3/4 cup sour cream
  • 1/4 cup mayo
  • 3-ish tbsp. dry wesabe (you should be able to find this in the spices section)
  • 2 tbsp lemon juice (roughly equal to the squeeze of half of a fresh lemon)
  • 1 tsp soy sauce
Other Ingredients:
  • 2 mahi mahi filets (this recipe would also work with tilapia or maybe even smoked salmon if you want to go that route)
  • Chives
  • Water Crackers

First make the sauce by whisking together all of the above, then cover and get it in the fridge. Doing this a few hours ahead of time is not a bad idea. It is essential that you refrigerate the sauce before serving. The sauce tastes terrible before it cools and the flavors come together. At which point it is awesome.

Once the sauce is finished, either grill or pan-sear the mahi mahi. You should need about 5 minutes a side on a hot grill or pan. DO NOT OVERCOOK. While the fish is cooking, slice the chives into about 1-1/2 inch long pieces, and set aside.

Mahi mahi is a flaky fish, so once it is done, it should flake apart fairly nicely, in just the right size for the water crackers. Tear off a piece and place it on a water cracker, then use a spoon to smear a bit of the wesabe sauce on the top. Top this with a couple of the chive slices. Eat the first one to see if you are using too much or too little sauce. Once you have the right amount, go ahead and finish the rest.