Well, dear readers, I have just heard a shocking thing. I have just heard that too many cooks spoil the broth. I found this out when I wanted some broth earlier and I saw seventeen cooks all standing around letting the broth have whatever it damn well pleased – just giving it everything that broth could ever want. That broth was so spoiled it wasn’t even funny. That was one bratty broth, I tell you. That broth was just like “me, me, me, it’s all about me” and I could stand it no longer and I gave up on the broth. Another thing I’d like to point out is just how stupid the word broth looks. It looks like the stumpy cousin of brother, doesn’t it? Or, it looks like somebody dropped an unseemly “r” into both. Or, it looks like someone forgot to add an “el” at the end. At this time, I would like to officially announce that I have no clew as to what the HELL I’m talking about. What is this with broth and cooks and spoilage? Speaking of spoilage, I had a perfectly okay day yesterday. I had a meeting in the morning that seemed to go very well, but I won’t know its result for another six to eight weeks. I picked up my sunglasses, which had been MIA for a day, but had been found in the light booth at the El Portal. I then picked up a listening copy of our recording of Kevin’s show. I’ve been enjoying it, but I’m thinking that instead of the “live” to two-track mix that I was hoping to put out, that I’m probably going to mix it from scratch, as the sound of the audience is too distant for my liking. We’ll see how I feel after I’ve finished it. I then wanted some broth, but too many cooks had spoiled the broth and frankly I was just over the broth at that point. I then attended to quite a few little things that needed attending to, and then I had a little impromptu production meeting, after which I supped with our production team at the California Pizza Kitchen. I then came home and sat on my couch like so much fish.
Last night I watched one half of a motion picture on DVD, which was entitled Lady Sings the Blues. I hadn’t seen it since it was originally released. I don’t think I loved it back then, and I sure didn’t love it last night – in fact, after an hour I had to shut it off. It’s one of those well-meaning biopics that is just so negative and depressing, with one downer scene after another, that it’s just unrelenting in it’s dreariness. I like Miss Ross’ singing, but she just is too whiny in the role, at least for me she is. I do think Richard Pryor acquits himself well, and Billy Dee Williams is very good as well. The film has a strange score by Michel Legrand, although its main theme is very pretty. The transfer is fine, and the film’s sets and costumes are extremely well done. Just not my cup of tea.
Well, why don’t we all click on the Unseemly Button below because I feel we should devise a way for the cooks not to spoil the broth so much.
Has anyone else realized that October is just about over? Wasn’t I just writing about how September was just about over? I am over these months being over, aren’t you? In any case, not only is October just about over, so is Daylight Savings Time – I do believe the switch is this weekend.
Today I shall be running around like a chicken with its head cut off. My goodness, that’s a pleasant image, isn’t it? You’ll notice that the cooks never try to spoil the chicken – no, they just chop that chicken’s head right off with nary a bit of remorse. And yet, they spoil the broth. That is the conundrum of the cooks.
Where was I? Oh, yes, today I shall be going hither and thither, and also yon. I must also pay some bills, do some banking, and hopefully pick up a package or three.
Well, dear readers, I must take the day, I must do the things I do, I must, for example, run around like a chicken with its head cut off, I must also attempt to write a page or four, and then I must attend to things around the home environment. Today’s topic of discussion: We haven’t had a food day in quite some time, so even though we’ve probably done this, let’s just do it again – what are your favorite soups, and please give recipes if you have any interesting ones. Do you spoil the broth? Or do you spoil the Lobster Bisque? Tell us everything, soup-wise, and hold nothing back. Let’s have loads of lovely postings, shall we, whilst too many cooks continue to give the spoiled broth everything the spoiled broth wants.