Roxanne Rizzo Cosmetics to Launch in U.S.
Glastonbury Guesses
As always, there’s a great deal of speculation about who will be playing the Glastonbury Festival this year, 2009. Much like ATP, the proceedings are shrouded in a mist of mystery – but that’s to be expected, it generates free publicity.
Blur hasn’t made it a foregone conclusion that they‘ll be performing, but as the rumor continue to fly, it remains a distinct possibility. So, who else is being posited as potential performers this year?
Earlier, during September as speculation mounted, Franz Ferdinand and The Ting Tings were confirmed, but not Coldplay, U2 or The Rolling Stones, which really isn’t all too disappointing.
But, there’s been Neil Young speculation. And really, that would be a good fit. His performances are pretty well suited for the setting and given his recently live album release, it could supply some marketing for the man who already has everything.
Perhaps most exciting (to me at least), is the mention of the Specials performing. And even though the indispensible Jerry Dahmers is no longer with us, this two-tone era group reforming for the purposes of performing here is spectacular.
With this in the winds, it then begs the question - What about Elvis Costello? He produced the Specials self titled debut and would provide a good link between the folksy Young and the danceable ska band.
Who knows though? There’re still months before the festival is to be held, which provides us all ample time to keep guessing and second guessing the confirmations and rumors that swirl around all of this.
Researchers Refute "Space Elevator" Concept
NIN: No!
At best, Trent Reznor is an enigmatic figure. Looking at the brooding man, there’s no way to imagine what’s actually going on in his mind. Judging from past music videos, he may be one of the most twisted men in America. But underneath it all, he’s just a frustrated artist – one of many.
Recently, a posting on the NIN website made claims of drastically changing, if not ceasing, touring activity by the group. It’s startling news from any group that still has a vital fan base, but especially since NIN is still amidst touring. This current set of dates is scheduled to end this coming Saturday, December 13th in Las Vegas
The message detailed Reznor’s plans to take a different approach the bloated spectacles that are NIN concerts. He did admit that this round of touring though, was technically and logistically a major step forward for the group.
It seems that some of Reznor’s aggravation stems from a failed or stalled DVD project. He blames record companies.
If the verbal vagueness wasn’t enough to be confusing, not coming too much later was the announcement of a new NIN album entitled Ghosts I-IV. This new disc is a set of instrumentals recorded over roughly a two month period during the fall of 2008. Regardless of Reznor’s description of the disc, it will no doubt maintain the dark, frightening and at times beautiful music that all have come to expect from the man. It’s just unfortunate that fans may not have the chance to witness this new music in a live setting.
Schools Take Initiative to Educate Parents in the High-Tech World
No Subject
Mothers in Style
Never Better?
There isn’t anything to dislike about P.O.S. And his new album Never Better, on Rhymesayers, which is to be released February 3rd, probably won’t be too bad. There’s even a sneak preview of the track “Goodbye” for download.
The production is without question above boards and the raps aren’t in the least boring. But like most of the Rhymesayers stable, there really isn’t too much to set P.O.S. apart from the rest of the rap world. His back story – playing in punk bands – is rather interesting. But again, unfortunately it doesn’t necessarily translate into good raps.
At this point the label’s flagship artist, Atmosphere, seems incapable of releasing an album that comes anywhere near the general acceptance of God Loves Ugly. And in fact, that disc is seeing re-release in January. Of course Rhymesayers serves as an important outlet of the Minneapolis scene, but it’s curious as to how they’ve been able to remain lucrative of late.
There are legions of fans for every niche genre and white rappers with credentials don’t seem to be lacking. But like all else, there eventually will be a breaking point. I’m sure that El-P is thinking the same thing. And while there will always be a market for the Beasties, it seems that they’ve served as a template for a lot of the white folks in the game. What separates those New Yorkers from the rest of these folks is their ability to make a joke – that’s a valuable thing when too many of your contemporaries are consumed by sneakers, Japanese vinyl toys and remixes.
Neil Gaiman: The Graveyard Book
Mulled Wine
We're not really sure where the word "mulled," as in mulled wine (or cider) comes from. The first extant use of it in the context of wine or cider heated with spices and sweetening is from 1607, in G. Wilkins Miseries Inforst Marriage "I can drinke Muscadine and Egges, and Muld-sack." (OED mulled). But we do know that slightly sweetened wine, heated with spices and fruit, goes back to the middle ages.
Back then, mulled wine was called Ypocras, or Hippocras (after Hippocrates, the legendary physician). It was considered a seasonal tonic, stored after making for a month or so, then heated again and served.
In Scandinavia, the beverage is called Glögg, or Gløgg to the Danish, Glögi to the Finns. Spices, primarily cinnamon, cloves, and sometimes, cardamom, are added to a red wine base that's been slightly sweetened with sugar. Sometimes brandy, akavit or vodka are added at the last. It's not meant to be boiled because the alcohol content is considered a main feature. Glögg is served in generously sized mugs, sometimes expressly made for the purpose, and accompanied with almonds, raisins, and warm gingerbread. Swedes also often serve Glögg, with ginger bread and sometimes, with lussebullar, a sweet saffron-flavored raisin bun, and has close ties with Christmas. The Norwegians serve Glögg before a traditional rice pudding.
In Germany, Glöhwein is made by heating slightly sweetened red wine with cinnamon and lemon rinds, without letting it boil, until the cinnamon has suffused the wine. An additional shot of schnapps or brandy just before serving is optional. Glöhwein is traditionally sold along with hand-crafted gifts in the open-air Christmas markets in November and December.
For more modern American-style mulled wine, the basic method consists of finding a palatable but affordable red wine; usually a dry red is used, often a burgundy, but there's nothing wrong with using a Merlot, a Shiraz, or a Cabernet sauvignon, or even a Zinfandel. And there's a good German tradition that calls for a white wine to be mulled, so consider a Riesling or a Viognier too. Don't use an expensive wine for mulling, but don't use something you wouldn't happily put in a glass and drink, either.
You want to use a non-reactive pot to simmer (but not boil) the wine; a crock pot is a lovely way to prepare, and serve, mulled wine since the wine is kept at an even temperature, allowing you and your guests to socialize and come back for seconds, without requiring a cook to stand over a pot.
Zest a half a lemon or orange, and add the juice and zest to the wine. Add between an eighth and and half cup of sugar, to taste, two or three sticks of cinnamon, two or three whole cloves, and, depending on preferences, a crushed Cardamom pod, or a star anise or two, or one or two slightly crushed black peppercorns. Let them simmer without boiling for a least a half hour, stirring every few minutes, and adjust the sugar and spices to taste.
Depending on preferences, you might want to add a splash of brandy to each mug before serving, or as much as a half cup to the mulled wine mixture. Other possibilities include a vanilla bean, but I'd make and use vanilla sugar, instead. You might find a small square of cotton or cheesecloth with the zest and spices tied up in it makes a less cloudy beverage, and easier clean up. Many people prefer to use thinly sliced rounds of lemon and orange, keeping rind and fruit but removing seeds is better option than juice and zest, and makes a very pretty presentation, especially when served with an additional cinnamon stick as a stirrer.
Here are some recipes though for several different versions, including one from an English Victorian cookbook (scroll down or search the page for the word "mull").