Martin Landau was a very talented actor. He will be missed
by his many fans. Possibly his best work was that of Bela Lugosi in the film Ed Woods. (SJ Otto) From The
His résumé includes 'Mission:
Impossible,' 'Tucker: The Man and His Dream' and 'North by Northwest.' It does
not, however, include 'Star Trek.'
Martin Landau, the all-purpose actor who
showcased his versatility as a master of disguise on the Mission: Impossible TV series
and as a broken-down Bela Lugosi in his Oscar-winning performance in Ed Wood, has died. He was 89.
Landau, who shot to fame by playing a
homosexual henchman in Alfred Hitchcock's 1959 classic North by Northwest, died Saturday of
"unexpected complications" after a brief stay at RonaldReaganUCLAMedicalCenter, his rep confirmed to The Hollywood
No one understands the intersection of drinking and culture
quite like the Italians do. From morning to night, there’s a drink for every
moment. Go ahead: Drink Italian.
It’s a way of life.
That precious time between finishing work
and starting dinner goes by many names, from cocktail hour to happy hour. The
Italians call it aperitivo hour, which is a cornerstone of the country’s rich,
vibrant cocktail culture.
Those hours, usually between 6 and 8 p.m.,
shouldn’t be spent hunting down the best drink specials. Celebrate aperitivo
hour by drinking something truly special. Follow these steps to enjoy Italian
cocktail culture before dinner.
CHOOSE YOUR APERITIVO
The simplest way of lending Italian
authenticity to your aperitivo hour is by picking up a bottle of a true Italian
aperitivo. That means Aperol, Campari or Cinzano 1757. Each of these were
traditionally thought to stimulate the appetite, but that’s not the reason
they’re perfect for pre-dinner drinks. Aperitivos are also light, vibrant and
relatively low in alcohol content.
They can all certainly be enjoyed on the
rocks, but why not have some fun with these Italian originals?
MAKE AN AUTHENTIC ITALIAN COCKTAIL
Stocked up on your apéritif of choice? Good,
because you’ll be using it to mix an authentic Italian cocktail for guests to
enjoy as they wind down from a long day. Picking Aperol would make you a real
crowd pleaser, since the fizzy, bright Aperol Spritz is Italy’s most
popular cocktail with a straightforward 3-2-1 recipe of three parts Cinzano
Prosecco D.O.C., two parts Aperol and one splash of soda water.
Should you prefer something a little more
classic, you can grab Campari and make Italy’s most iconic cocktail, the
Negroni. The simple 1-1-1 (equal-parts) recipe will allow you to mix up a great
cocktail without spending more than a moment away from your aperitivo hour
Of course, there’s no need to choose just
one of these amazing and authentic spirits. You can always make an Americano,
featuring an irresistible mix of Cinzano 1757 sweet vermouth and Campari.
SERVE SOME SNACKS
Italy’s cocktail and
culinary cultures are impossible to separate, and why even try? Explore the
lighter side of Italian food to pair with your cocktails.
You can save the heavy pastas for dinner.
Aperitivo hour is the perfect time to enjoy cured meats, cheeses and fresh
vegetables. Even putting out some nuts or olives is enough to add a taste of Italy
to your evening.
Fourth of July I know what is important. We need fireworks, plenty of meat to
cook out with and lots of beer.
fireworks we have day time things, such as firecrackers, smoke bombs, snakes
made of glowing ash and parachutes (Those are the tubes that explode and send
up a paper parachute with a weight to make it fall and look like a man is
all love the sound of firecrackers in the morning and afternoon. By nightfall,
we want to send up rockets. We want to hold Roman Candles and sparklers. We
want all types of exploding showers of sparks and colored lights.
there is the afternoon Bar-B-Q. I really like the brats myself. Then there are
hamburgers, hotdogs and maybe some filet mignon. They are all good with Bar-B-Q
sauce. Other needed foods include chips, devilled eggs and potato salad.
a nice smooth beer seems in order. For those who want a little more alcohol we
can have whiskey, rum or vodka shots. Wine coolers are a must for some women.
Some guys like them too.
we are ready for a great day of cooking out and enjoying the hot weather. (A
swimming pool helps with that.)
are now ready for great Forth of July
celebration. I'll be reporting with more on this later.
We are influenced by the five elements of
earth, water, fire,air and ether, both internally and externally. Evening Flow
on June 21st will feature an asana flow for balancing the five elements in the
body and mind. We will end with meditaion for intention setting for the summer
season. Happy Solstice!! This is a complimentary class!! Please join us.
There will be drawings for free massage, yoga classes and more!!
—If you couldn't make it to the event above,
here in Wichita, buy yourself some mead, build a small outdoor Solstics fire
and have a few drinks. Oak leaf wine is good also. Enjoy the longest day of the
year. -SJ Otto And let's not forget thebeauty of the drink of mead.....and in this case, Oak leaf mead....
It's Father's Day. I'm a father myself, with a son who is
almost 40. He lives in PortlandOregon. I still have my father,
but I won't have him much longer. He has lung cancer and has about six months
to live. He is 91. So today we can celebrate the three generations in my
family. I have no grand kids.
This is likely my father's last Father's Day with me. I hope
to make the best of it. Mao Zedong once said:
"Living is transformed into dying, lifeless matter is transformed
into living beings. I propose that when people over the age of 50 die, a party
should be held to celebrate, for it is in inevitable that men should die- this
is natural law."
I think that is appropriate for my father. My mother died a
day before her 80th birthday. Both my parents have had fine long lives. I'm
sorry to see my dad go, but I'm grateful for the years we have had together.
My Dad and I have had our differences over the years. My Dad
used to be a Republican, a kind of Dwight Eisenhower Republican, so the
far-far-far-far-far to the right Republican Party political trend has turned my
Dad off the Republican Party for now. I have always been more to the left so we
used to argue about politics a lot in my younger days. Now we argue a lot less
and agree a lot more. I'm still farther to the left than my Dad, but that seems
to matter a lot less than it used to. Today my Dad and I have a real good
relationship. I don't remember it ever being better than it is today.
So today, my brother, my Dad and a few other relatives will
get together to Bar-B-Q some meat and sit around the back yard talking about
the good ol' days. My son will probably call me on the phone this afternoon to
say "hi" and "happy Father's Day." From what other men about
my age told me the other day, "getting a phone call from your son or
daughter is about the most you can expect out of Father's Day." And for me
that is just fine. I'm always glad to hear from my son.
My wife, Cam Gentry has already lost her father several
years ago. Cam really looked up to her father,
even though he was a lot more conservative than her. Her Dad landed on OmahaBeach
on D-Day, during World War II. He was one of the lucky survivors. I know my
wife still misses her Dad every year on Father's Day.
Father's Day is one of those little holidays. But this year
I will make the best of it. Next year it may just be me and my son—two
generations, of the men in my family. I do have five living brothers, so for
all of us the Father's Day situation is the same except for the one other son
and the three daughters two of my brothers have. And those two brothers have
So to all of you who have a father, or grand father, or
great grandfather, etc., be sure and make the best of it. It doesn't matter how
long we and our fathers live, it matters most what we do WHILE they are alive.
My Dad and some of his sons and grand sons.
BEYOND THE LITTLE RED BOOK,"Time,
20 September 1976, Vol. 108, No. 12, p. 38.
years ago I entered a bottle of oak leaf mead to a brew fair contest and it won
best of show as well as best mead. I rarely win such honors so I was amazed to
hear that I won.
turns out those tree leaves in folk's yard, if they have oak trees, make a
really great wine. I got the recipe out of a book on Druidry, The 21 Lessons of
Merlyn by Douglas Monroe.
turns out that Monroe's
book is not all that accurate. But no matter where he got the oak wine recipe,
it is worth passing on.
begin with fill a pail with oak leaves, fresh off of a tree is preferred. Ad
one handful of rose buds and one handful of chamomile.
put 10 cups of water in a large crock pot. Bring to a boil and then pour the
boiling water on the leaves. Cover them, with a cloth, and let them steep for
the 12 hours, strain the liquid over cheese cloth or something like it. Next
get the crock pot back out and put in 10 more cups of water. Ad 6 cups of
honey. Then bring to a boil. Now poor the leaf liquid in the crock pot. Let the
mixture cool and when it is room temperature, ad some yeast. To get the most
alcohol out of the mixture ad some Champagne yeast. It has a high tolerance to
alcohol and will allow the alcohol level to get real high. Put a lid over the
crock pot so the alcohol does not escape. A fermentation lock may be used after
the mixture is poured into a gallon jug if the brewer prefers that method.
Otherwise just let the mixture ferment until it has enough alcohol to be a
wine. That usually takes two to three weeks.
use a siphon hose to bottle the mixture into wine bottles. The wine can be aged
if the brewer wants to make sure it is the best it can be- maybe a year. Or if
it taste OK just poor a class and drink! It has a rich dark taste.
Who didn't like the Allman brothers at one timie or another. We will
all miss Gregg Allman. Here is a fitting tribute to the lost and late rocker.
And below that is one of my favorite ditties. -SJ Otto
Gregg Allman performs on stage on the third day of
Azkena Rock Festival at Recinto Mendizabala on June 25, 2011 in
may be gone, but we have not heard the last of Gregg Allman, who passed away on
Saturday (May 27).
starters, the album Allman was working on with producer Don Was will come out
this fall, likely in September, with more details on that expected soon. And
The Allman Brothers Band's archives still have plenty to yield via the group's
own label and RED distribution, according to band manager Bert Holman.
"We'll keep putting things out as long as
there's an appetite for it," Holman, the Allmans' manager during the early
'80s and since 1991, tells Billboard. "There's a great
deal of material [left], and still a lot of interest in hearing these things,
we think. We're working on other stuff right now in the creative pipeline."
Moore, the dapper British actor who brought tongue-in-cheek humor to the James
Bond persona in seven films, eclipsing his television career, which had
included starring roles in at least five series, died on Tuesday in
Switzerland. He was 89.
death, attributed to cancer, was confirmed in a family statement on Twitter.
His family did not say where in Switzerland he had died.
I’m atNative, a hot new cocktail bar in downtown Singapore,
and there’s a bug in my drink. A lot of bugs actually, but I suppose I should
have been prepared for that when I ordered the Antz cocktail—a mix of Thairum, coconut yogurt, salt-baked tapioca and locally
foraged weaver ants. The garnish, a liquid-nitro-zapped basil leaf, cradles a
tiny mound of more dried ants, only these guys are bigger, crunchier and more
prone to getting stuck in your teeth. And did I mention they’re local?
The brainchild of owner-bartender
Vijay Mudaliar, Native opened last year with a promise of sourcing its
ingredients from within an invisible line that stretches across Singapore and
its neighboring southeast Asian countries. While many of today’s new
high-concept bars take their cues from New York and New Orleans, Native is a
wholly original conceit: a bar of and for the region it serves.
“I was inspired by the restaurantD.O.M.in São Paulo, which uses
ingredients available only from the Amazonian region,” says Mudaliar. “We have
a very similar climate, and the more I looked, the more I found that we could
take advantage of all the amazing things growing and being made right here at
Mudaliar isn’t the first barman to bang
the locavore drum, but he’s certainly taking the game to new heights. “The idea
grows like a ripple effect,” he says. “I started to think, Maybe I can extend
this ideal to the spirits I use. Then before I knew it, our cups were being
made by a local potter, our aprons and furniture were done by local craftsmen,
and the bar’s playlist features a mix of local and regional musicians.” Even
our coasters at Native are made from dried lotus leaves, cut by hand, and
ground into compost when they’ve passed their use.”