Thursday, May 20, 2021

t.l. kryss poem


Turbines, Rushing Ferns




If you wander far enough past any factory

past electricity, past night 

you can still see the shrinking buffalo,

the grass explosions.

You can find what   went wrong in any war,

in any bed;

why

the true railroads stepped around waterfalls,

scattered,

and went underground

why all radios 

are only

paneled rivers.



Tuesday, May 18, 2021

dada-futurists of the deep ocean

 Is art 50 years behind?



bloodybelly comb jelly 

(Tzara & a.c. Clarke team up with sponsorship from the LED industry)







strawberry squid 

(steampunk strawberry goes on a diet and goes swimming)



                                                          





                    



Tuesday, May 11, 2021

found in old folder: original recipe fiction

This recipe is taken from Harry Starlight’s 1778 cookbook, Sleeping Beans, Worts, and Fowl Creatures.  It follows the recent feature, “Spitting a Rabbit Over Leaping Flame”, which originally appeared in the Joy of Coppice Alight, 1769.


COOKED WOOD IMP

Ingredients:

- 1 wood imp*

- 1 lock virgin princess hair

- 2 blood oranges

- 1 c. urine of white stag

- 1 bunch long, hairy carrots

- 1 desiccated quince

- 2 c. fairy ring mushrooms

- 1 bunch gnarled roots

- butter, saltpetre and herbs (to taste)


Wild wood imp is unlike almost every other North American mammal, ameliorated by 3 or 4 days dried, if kept from heat and the moon, which has much more injurious effect than the sun.  


To prepare marinade:  

Remove the head of the wood imp, drain the blood, and clean the feet.  If you have ice, you may store the head for broth or head cheese.  The brains are delightful sautéed with black butter, or with cheese in fondue.  

Fill a cotton tea sack with gnarled roots, fairy mushrooms, ground quince, and princess hair.  Place in a cold water kettle and bring to boil.  Add diced long, hairy carrots and simmer until tender.  Remove from fire and transfer to a cookpot.  Add juice of blood orange and urine of white stag.  Place imp in cookpot and place in cool dark place overnight.   

Roasting:

The general rules are, to have a brisk hot fire, to hang down rather than to spit, to baste with salt and water, and one quarter of an hour brush to every ounce of imp.  Tender imp will require less, while old bothersome imp will require more roasting. Pricking with a fork will determine whether done or not; rare done is the healthiest. Finish with brush of butter, salt, and herbs to taste. 


*Finding a wood imp may prove a difficult task. Tips to methods of the hunt can be found in Gryzzly Truemane’s 1756 book, Crawling on All Fours.  



by H. F. W., 2019

Tuesday, March 9, 2021

youtube comments of interest I - (eno?) recording television

 https://www.youtube.com/watch?v=YS27RAXhBWQ&list=PL58020932D3F90278&ab_channel=louisbertrand

Television Marquee Moon--Demo

88,972 views
Jan 10, 2010
71.8K subscribers
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1974. Produced by Brian Eno

Richard Lloyd
This was NOT produced by Brian Eno. Richard Williams from Island wanted to record the band and described that he would like to bring Eno along because Richard didn't know anything about how to record in studios. So we said OK, but didn't use a single idea that Eno brought. And then listening back we realized that Richard Meyers:(Hell) couldn't play bass with Billy all over the place so he soon after left and we brought in Fred Smith, and the music got much more stable. This version is too fast.
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Chris Turner
Thank you for sharing and thank you so much for your music!
hive 1
yea, you guys sounded worlds better with Hell. and he could always play, yall were just always to straight to feel his playing is all. the truth is, you all liked Ayler and coleman and stuff back then but truth is you wouldnt have known black music if it bit you guys on ur ass. hell had more soul in one hand then all of later television did. smith played just fine, but yall got so boring. love you tho lloyd ur just known for re writting history is all
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João de Arruda Campos Cardoso
I started reading this comment, and I was like "how the hell does this random guy know this" and than I saw the name of the commenter.
  @hive 1  OK Richard Hell
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