Everybody listen to me And return me my ship I'm your captain I'm your captain Though I'm feeling mighty sick I've been lost now for days uncounted And it's months since I've seen home Can you hear me? Can you hear me? Or am I all alone? If you return me to my home port I will kiss you Mother Earth Take me back now Take me back now To the port of my birth Am I in my cabin dreaming? Or are you really scheming To take my ship away from me? You'd better think about it I just can't live without it So please don't take my ship from me I can feel the hand of a stranger And it's tightening around my throat Heaven help me Heaven help me Take this stranger from my boat I'm your captain I'm your captain Though I'm feeling mighty sick Everybody listen to me And return me my ship I'm your captain Yeah, yeah, yeah, yeah I'm your captain Yeah, yeah, yeah, yeah I'm your captain Yeah, yeah, yeah, yeah I'm your captain Yeah, yeah, yeah, yeah...I'm getting closer to my home I'm getting closer to my home I'm getting closer to my home.
In the olden days, lard was a poorman's food, often referred to as "anarchist chow". This is due to the fact that partisans who fled into the mountains with their pigs after the 1849 Italian uprising against the Austrians survived solely by the grace of the pork fat they conserved in salt. The technique used to age and season Lardo di Colonnata is the same today as it was then, only the raw ingredients have changed. The fat used in the past came from animals raised in the countryside; spices were rare and costly. The skill of the Colonnatesi lie in their ability to discover substitutes ingredients in the fragrant herbs found among the rocks of the Apuane Alps. Processing is based on techniques developed centuries ago and have remained unchanged. The prime material is of course pork fat: a honeycomb of slits are made in the fat, and sea salt rubbed into them. The sides of the conca, a large tub-like marble pot, are rubbed with garlic before the first layer of salt, herbs and spices is put in it, followed by a layer of fat. Layers of ingreidients are alternated to fill the container, which is closed tightly with a lid. After no less than six months, the lard is ready. The fat is gleaming white, soft and aromatic. Suprisingly enough, in view of the quantity of salt used, it's very mild as well. This age-old process, the particular climes of the region and the special conca di marmo transform such a basic substance into the unique and highly celebrated "Lardo di Conca di Colonnata".
The Taking of Pelham One Two Three, also known as The Taking of Pelham 123, is a heist film released in 1974, starring Walter Matthau, Robert Shaw, Jerry Stiller, and Martin Balsam. It was directed by Joseph Sargent, produced by Edgar J. Scherick, and was based on the novel of the same title by John Godey. Peter Stone wrote the screenplay, which takes its basics from the novel but is highly different in approach, embracing a kind of New York City cynicism. In 1998, the film was remade as a television movie with the same title, with Edward James Olmos in the Matthau role and Vincent D'Onofrio replacing Shaw as the senior hijacker. Although not particularly well received by critics or viewers, this version was reportedly more faithful to the book, though it updated the setting with new technologies. It was also devoid of the quirky humor that made the original so memorable. Another remake, directed by Tony Scott and starring Denzel Washington and John Travolta, will be released in 2009. (i doubt it will be anywhere near as good as the original) The hijackers' system of referring to each other as colors, such as "Mr. Blue", was later used by Quentin Tarantino in his film Reservoir Dogs, and a group of other productions most notably the TV series The Unit, in this case to hide the operators military ranks and real names.
The house was designed by Robert Venturi and his wife Denise Scott Brown and built in Barnegat Light in 1967 is best known for the huge number 9 on its front, and the sailboat-shaped window on one side. Robert Gotkin and Deborah Sarnoffa a Long Island, N.Y. couple purchased this home in early March 2009 for just $1 to save it from demolition. They had to pay at least $100,000 to move it on a barge from the Jersey shore to their home.
everybody knows about paul rudolph's penthouse apartment at 23 beekman place, but there is also a lesser known jem on east 63rd street.
Though nothing like its neighbors, the house on East 63rd is surprisingly easy to miss from the street—deliberately so. Architect Paul Rudolph, intent on creating a retreat from city life, made sure his clients would live in what one critic referred to at the time as “a world of their own.” The brown-glass façade intentionally recedes from the eye. A successful disguise, the design nonetheless gives the house—built for real-estate lawyer Alexander Hirsch and his partner, Lewis Turner, in 1967—a mysterious, almost uninviting quality.
hirsch residence 101 east 63rd street, new york, ny 1966
so all this time i thought those thermometer stickers on the ceiling of subway cars were some sort of sheppard fairy, "andre the giant has a posse" type movement. i was sadly wrong. the good people over at time out new york have solved the mystery in my mind:
Thermometer sticker. Look up and you’ll see these tiny stickers plastered to the ceiling of every subway car. No, they’re not there to mock Jeremy Piven. The HVAC (heating, ventilation and air-conditioning) target-temperature decals were installed in 2008 so that workers could use laser thermometers (how space age!) pointed at the decals to record temperatures and make sure you’re not sweating. Last summer they checked them whenever the outside temp spiked above 85 degrees, and then tuned car climates to 78 degrees or below. If only the West 4th Street sauna could get the same treatment.
Ophir Kutiel, professionally known as Kutiman is a musician, composer, producer and animator from Israel. He is best known for his self-titled album and collaboration with many other Israeli artists including Hadag Nahash.Ophir Kutiel was born in Jerusalem in 1982 and grew up in Zichron Yaacov. He started piano when he six years old and then drums and guitar when he was 14. When Kutiel was 18, he moved to Tel Aviv to study Jazz at Rimon Music College. While working at a local convenience store in Tel Aviv, Kutiel tuned into a college radio station that was playing music that was much different than the classical jazz he had been used to playing. Soon after, Sabbo, another Israeli artist and current music partner, introduced him to afrobeat and funk, including the sounds of James Brown and Fela Kuti. His obsession with Fela Kuti and the fact that his last name was so similar led him to create the stage-name of Kutiman. He traveled to Jamaica to research reggae and afrobeat and work with Stephen and Damien Marley. Kutiman was signed to Melting Pot Music, based in Cologne in 2006. Soon After, his first single, "No Groove Where I Come From" was released and soon after, he released a hit song with Karolina of Habanot Nechama, "Music is Ruling My World". His self-titled, debut album, which received an 8.2 in Pitchfork Magazine, was released in the fall of 2007 . Recently, Under the Radar picked Kutiman as one of the "Artists to Watch in 2008".
the elements of islay is a series of three whiskeys from speciality drinks ltd. beside the whiskey content from ardbeg, caol ila, and laphroaig it is the labels and bottles that make the series stand out.