andrew's awesome song of the week

A post about Muzzle over at the Seattle Powerpop Blog got me thinking about overlooked bands & songs.

Here's an awesome old Muzzle cover of Liz Phair's Fuck & Run. It was originally on a Reprise sampler, Trademark of Quality from 1996, I think.

That's Ryan playing drums, Burke on guitar and backing vocals, Greg on bass and singing, and Wes on guitar and backing vocals.

muzzle - fuck & run

claustrophobia alert

I found a really cool tv show, "Cities of the Underworld" on the History Channel. This host of the show is a spelunker version of the Crocodile Hunter. The guy goes running through tunnels which can only fit one person - just watching it, I feel claustrophobic.

They showed a guy whose apartment's plumbing needed to be fixed; he went downstairs and tinkered with the plumbing and discovered Emperor Nero's theater UNDERNEATH HIS APARTMENT. how cool is that?

And with intros like "Every day, Neopolitans live in the shadow of DEATH..." how could it not be engaging.

mmm...i should go to Tutta Bella.

lolcats

I don't know how it started. Maybe it was a comment about a monorail cat which I was told I had to see a picture of.

I'm seeing LOLcats and their derivations everywhere. they're not always particularly funny but it's all over the internets. it all started, apparently, with pictures like these:



http://icanhascheezburger.files.wordpress.com/2007/05/catchinrayz.jpg

intentionally bad grammar and crazy big fonts with in-joke phrases.

here's a philolsopher variation (notice the extra 'l'):
http://www.flickr.com/photos/34385994@N00/531377495/in/pool-philolsophers/

and then we have sopranos variations *spoilers*

http://www.flickr.com/photos/mattmacdonald/541521527/

http://www.flickr.com/photos/37996612733@N01/541289294/in/photostream/

advice from a sushi chef: part 1

At the sushi restaurant, the conversation amongst my party naturally turned to eating live goldfish / clownfish (like Nemo.)

The sushi chef recommends not feeding the goldfish / clownfish for at least a week so that the fish doesn't have a 'fishy' taste.