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madmandex-blog · 4 years

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Dexter Family Newsletter 2019

As I reflect back on our year, I can’t help but think of Charles Dickens and his classic line…..It was the best of times, it was the worst of times…...and how appropriate it might be to summarize our 2019.

It was the age of wisdom…….as in Kelsi completing her first year in grad school at Rockhurst University in Kansas City. If you didn’t know Kelsi and listened to her talk about school, you might think she is barely passing. If I had a nickel for every time Kelsi told me something like….That final exam did not go well; I did terrible….Only for me to later find out that she got something like a 107 on the test, well then I might have a lot of nickels to jingle in my pocket. Kelsi is getting all A’s as usual and well on her way to graduating in 2020 with a Masters in Speech Pathology. She is enjoying her classes and her clinical training, and has a great supervisor who is guiding her to be gainfully employed later in 2020, most likely in a school setting. Nic is also excelling at Rockhurst and working on his Doctorate in Physical Therapy. What impresses me most about Nic and Kelsi is that they indeed have wisdom in their respective areas of study. In other words, they really seem to know their shit. Meanwhile, Kaylee Jo is now in her sophomore year in high school where she obsesses about getting good grades, which she always does. Ava Jae is in 8th grade and doing well. Don’t tell anyone, but, I consider her my smartest kid.

It was the age of foolishness…….as in Mike spending countless hours managing and competing in a mere 7 fantasy football leagues, or in Mike completing his 42nd Old Chicago World Beer Tour. Along the way, I earned a leather lettermen jacket which Kelly just today told me that I looked like my Dad when wearing it. I took that as a compliment and proudly wore it about town where people looked at me in awe, as they often do, but, I digress. Mike also became a more well-rounded drinker in 2019. You see, I was lucky to get to spend a lot of time with my eldest daughter this summer who not only got me addicted to the Crime Junkies Podcast, but also too good wine. Credit is also due to the great Tackes family for showing me the redeeming virtues of drinking wine and now even whiskey. So don’t be surprised to see me knocking back a Red Cab or sipping a bourbon in a cool sophisticated fashion. If only, I had known about these things years ago…..what might have been, or perhaps not been, like 42 beer tours.

It was the epoch of belief……..in love and marriage as Kelsi became Mrs. Nic Arnone on August 10th in what turned out be an awesome ceremony and beautiful day for the two of them. When they were both working on details like what are we having for having for dessert a couple of days before the big day, I was frankly a little worried, but, as it turns out the two of them are master wedding planners. Everything was great from the venue, to the decorations, to the caterer, to the photographer, and most importantly…..to the bartender, backed by yours truly stocking the bar. Yes, we had an awesome reception and we were so blessed to have so many of you travel all the way to Kansas City to celebrate with us! In case you weren’t able to be there, rumor has it that there is video available of Mike’s fantastic wedding toast speech. Sure, there are critics like Kaylee and Ava who will say, it wasn’t all that, but, most of those at the reception gave me high fives for my performance…at least the ones who were drinking that is. Kelsi is most happy that as a Speech Therapist that I finally learned how to pronounce her new last name. For those of you who don’t know, you need to emphasize the last “e” in Arnone as it is an Italian name. After meeting Nic’s family, I finally believe he is indeed Italian, after I had long presumed he was Norwegian or Swedish given his fair skin, blue eyed, blonde hair good looks.

It was the epoch of incredulity…….and speaking of family heritage, Mike took the Ancestry DNA test in 2019. Upon arrival of the test kit, I was in great disbelief as to how hard it actually is to fill up a one ounce test tube with saliva. Trust me, it was challenging. As it turns out, I am 59% English, 33% Irish, 3% Swedish, 3% German, and 2% Norwegian, which makes me 110% Awesome, which I didn’t need a DNA test to know. So far, it is incredulous that I have not found any long lost rich relatives who want to connect with me, but, I will keep the hope. Speaking of incredulous, Ava will be in high school next year, while Kaylee will have her Driver’s License in as few as 17 more days! I for one can’t believe we all survived her driver’s training, which started in local parking lots and proceeded to hairpin turns, around tight corners, at the speed of light. Only A.J. Foyt could have pulled off some of the harrowing driving miracles that I witnessed at times this summer! But, we all survived, and with no dents in our vehicles! I joke (sort of); Kaylee is actually a very good driver and was even told that she best driver in her Driver’s Ed class. So you can feel safe when you see her drive by you in her 2007 BMW, which Drew gave to her as a Christmas present to her shrieking delight. This is now the 2nd time Drew has given a car to one of his sisters. I can only hope that he has another one to hand down to Ava in a few years. The good news for Ava is that Drew has said that his next car will be a Tesla.

Even more incredulous is that a once self-proclaimed liberal, who once carved a pumpkin in the likeness of then candidate Barack Obama is morphing into a conservative right before our very eyes. Yes, people are in a state of disbelief over these developments. While he does not yet host a show on Fox News, many have looked in disbelief at Mike as he shares his theories on the likes of capital punishment. Not to mention, the poor teachers of Dunlap who look to their email boxes in fear that they might receive another long diatribe from Mike on what is wrong with our educational system. Don’t worry, Mike still has a few liberal ideas and is still proud of President Obama. But, might we see a Trump carved pumpkin on Mike’s doorstep in 2020?

As a final point on incredulity, I bet you can’t believe how long this newsletter is as I can’t believe you are still reading it. Don’t worry, more good stuff is coming.

It was the season of light……for Nic and Kelsi who enjoyed an awesome honeymoon trip to Disney and the bright beaches of Ft. Lauderdale. Kelly and Ava also traveled to sunny Florida, with stops at Disney and the beaches of Tampa-St. Pete, while attending Ava’s Starquest World Dance Finals in Orlando. Ava and her dance teammates at MLSD continued to shine on the dance floor, while bringing home lots of trophies along the way. Ava and her DMS POMS teammates also brought home a trophy from the State Finals this year in the Jr. High Division. Ava is again on the DMS POMS team and also spending lots of time at the MLSD dance studio. We can’t wait to see her compete again in 2020, which will include her first ever solo performance. And, her latest dance project involves trying to teach her Dad how to dance in Tik Tok videos with her! These will surely go viral. Meanwhile, Ava is still Ava….always energetic, always wanting to do something, always wanting Starbucks, and always, always asking me for something or to do something. She is my constant season of light. In fact, I sometimes think of Ava as Carol Anne like from the Poltergeist movie. You see she has a life force that is hard to match and keeps me smiling, cursing, smiling, yelling smiling and speaking of yelling….. Kelly might occasionally yell at Ava (as she is this very minute!) and/or Kaylee for their continued inability and/or unwillingness to do seemingly simple things like throw a wrapper in the actual garbage can, maintain a room where you can actually see the floor, etc. Kelly is still Kelly, the straw that stirs our drink, the one who tries to keep us in check, and the one we, including our dogs can all rely on. Kelly continues to work with awesome kids, who happen to have a few special needs, at Dunlap Middle School. I likely have said this before, but, they, like us, are lucky to have her.

The season of light was also in full effect for Drew in 2019. Like most people do, he took a month vacation, this time in sunny South Africa, where he did things like go on a safari, dive into the ocean in a shark cage to see a Great White, see the great water falls of Victoria Falls, hang out in the desert of Namibia, and lounge on the beaches and climb the mountains of Cape Town. He also spent a month in Manhattan for work. Drew lives in the River North area of Chicago, where we all enjoy visiting him. Thanksgiving in Chicago was a highlight. In January, Drew has plans to visit Vietnam for a few weeks and make a stop at Boracay in the Philippines. Yes, it sucks to be Drew. He will also have extended work assignments in Boston and Washington, D.C., so stay tuned to his social media pages for amazing photographs and drone videos to document his journeys.

It was the season of darkness…….for both Mike and Kaylee, who unlike the rest of the family did not feel the sand under their toes of the warm sunshine upon their faces. The longest trip these two took in 2019 was to Rochester, Minnesota, in the midst of winter, to attend Kaylee’s Speedo Sectional Championship Meet. Despite the cold and snow, we both had fun. And in the hopes of coming out of the darkness, I admit to the world (and mostly Kelly) that I received a speeding ticket on the way home, while dodging potholes and trying to stay interested while driving the monotonous roadways of the northland. This has been a secret that only Kaylee and I have shared, with Kaylee often smiling and blurting out a whoo-whoo-police siren like sound anytime she felt it necessary to seek favor with me, while in the presence of my wife. So, Kelly, my beautiful, loving, forgiving wife, now you know and Kaylee, you have nothing to hold over my head any longer, at least for the time being.

It was the spring of hope…….for Kaylee and her commitment to the sport of swimming. She continues to love the sport, and work hard, and has renewed resolve to achieve her goals. She has a group of great friends on the team and is driven by Jersey Mike, her new coach, who yours truly worked hard to recruit to Peoria, along with the rest of it was the PAWW team. Kaylee made a tough decision to forgo her high school swim season in favor of making a greater training commitment. I was proud of her resolve in making this decision and remain proud of her in all aspects of what she does, and who she is, with the great exception of her sense of what a clean room is J.

It was the winter of despair…….as Kelly and Mike look around their house and dream of home improvements in 2020, while still wondering how we can pay for things like dance classes, swimming, and college. Kelly and Mike did close out the year by replacing our 20 year old kitchen appliances. Back to those kids who can’t seem to hit the broad side of a barn with a wrapper, let alone a waste basket, we purchased a fancy new waste can in a last ditch effort to solve the problem. The new stainless steel trash can is our new pride and joy and opens automatically at the wave of the hand. While enjoying all this new technology, our dryer just went out, so back to Sherman’s we go! Speaking of technology, Kelly and Mike finished the year with a fun night in Chicago where a true life robot delivered “forgotten toothbrushes” to our room. In addition to home improvements in the New Year, more resolutions for Mike include meditation, yoga, and drinking more wine (but only the good stuff). I think all three of these can likely be done at the same time.

Yes, it was the best of times, it was the worst of times….Like all families, we had some challenges to deal with, but those were far outweighed by many blessings. I am very lucky to have an awesome wife, four awesome kids and new son-in-law, our two awesome dogs Tahyo and Isla, along with our awesome family and friends. We have had a wonderful Christmas as a family and look forward to a great 2020! Thank you and Merry New Year to you all! May God bless you in new ways in the New Year!

P.S. – I consider this a living document in that I will likely be asked to edit for omissions, inaccuracies, offenses to my beloved family members, or over the likely fact that I wrote some of the same exact words last year.

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musicdeejaysorceress · 5 years

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Sensual Woman CD from 2010-2012Music Nostalgia Post 1

A Compilation of My Music Playlists Compiled From Amazon Youtube Etc.

Saturday, November 24, 2018

Sensual Woman CD from 2010-2012 Music Nostalgia Post 1As With My other posts, I am very thankful for all who visit andor view my online posts. Due to the time I need to allow myself to get ready for work, I have enough time to at least list the songs and I pledge to add further details on how I came to hear about a multiple number of these songs by Wednesday December 19, 2018 andor sooner. The Following is a playlist that I put together on a blank cd from the time period sometime from either late 2010 andor to 2012, what I do know for sure it that it was definitely sometime after December 2010 because of the feature of the Katy Perry song. One of the reasons I feel comfortable sharing on why I put together such nostalgic playlists are that as outrageous andor unconventional as it sounds, I have a feeling that both my present and future interests andor even possibly some unexpected occurences in my life that my intuition and higher self/soul are calling my attention to are hidden in clues pertaining to my music interest andor present andor future circumstances related in some way to my personal andor professional life (for instance some of the songs reminding me in some way of fun andor carefree times with my husband andor music reminding me of a cd, a writing idea andor something else that I derived benefit from later in the present andor future via either some music I bought with money from employment andor something else such as recognizing why I might have used some of these songs for fun in some of my creative writing freestyle fiction stories for instance (including more reasons etc), more of which I have faith that I am going to understand why I am following my creative intuition to post the Sensual Woman playlist within 2 to 5 years andor less from now. Due to the controversial nature of a multiple number of these songs, I am following my creative intuition to keep them recorded in some of my emails, on just my googleplus, tumblr, and wordpress feed for now

Monday December 10 2018

Sensual Woman CD 2010-2012 More details to be added later by Wednesday December 19, 2018 andor sooner

Lovergirl Teena Marie

Teeth Lady Gaga

Peacock Katy Perry

I Think I Love You by Balm (derived from the Trance Party Vol. 6 compilation mixed by the Happy Boys)

Untouched The Veronicas

Something Kinda Ooooh Girls Aloud

Sensitized Kylie Minogue-Sensitized by Kylie Minogue is a distinctive club song that I have to credit finding out about around late 2007/winter timeframe from her Kylie Minogue's X collection. I just wish that it would have enjoyed more popularity here in the U.S. I think that the song's novelty was maybe ahead of its time by 2 to 3 years and that maybe it would have been more widely known if it was released andor featured more once electronic dance music because more popular on more American radio stations post 2010.

Because the Night 10000 Maniacs

Gimme Some Love Gina G

Damn I Wish I Was Your Lover Sophie B Hawkins

Come Go With Me Expose

Self Control Laura Branigan

Sexual (Li Da Di) Amber

Possession Sarah Mclachlan

Irresistible The Corrs

Ride A White Horse Goldfrapp

Erotica Madonna

Saturday, November 24, 2018

Music Nostalgia Post 1

Music Nostalgia SectionTo my facebook and googleplus viewers; I appreciate all who take the time to look at my posts including my music nostalgia posts. I understand that the number of music nostalgia videos I have been sharing are multiple. However, I am following my creative intuition to finish what I started a few days ago to share some more music nostalgia posts from my 20s at least tonight for both present and future reference towards hidden creative interests through music that penetrate my soul that I also have faith/trust might uplift others as well. Additionally, I was going to finish up in sharing some more music nostalgic videos tonight because I am both intuitively and logically aware that I have some things that I must attend to around this time tomorrow evening. Now on to the remaining nostalgia music themed videos I intend to share tonight-This dreamy pop song that is Breathless by the Corrs is a joyful type of pop tune that I unexpectedly came across in 2001 when I was still stationed in Yokosuka Japan through a Grammy Awards 2001 music compilation that I purchased from a Navy Exchange. I like how the music creatively blends with the push the envelope type of vocals. For my googleplus and facebook sharing section-there is a fun music video to this song that seems to be an aviation component with the Corrs group singing with a plane featuring in the music video. Strangely enough I also started to listen to this song more often after I had been stationed at an aviation squadron in California from October 2003 until early 2005. Creative fiction storytelling idea; a tv andor movie commercial that shows the Breathless song by the Corrs by the year 2021 andor sooner.

I have to credit first hearing the Flip and Fill remix of Satellites by September around the 2008 timeframe from a music cd collection titled Trance Party Vol. 6 (a music collection that I purchased from a navy exchange in Mayport Florida around the 2006/2007 timeframe)by the time I was living in Norfolk Virginia. I always took this song to symbolize being careful to avoid comparing your progress to others to kind of be a best friend to yourself and just see the gift of another day as a chance to start another day. I am also reposting the comment I included about this song for a nostalgic music playlist post tonight that I am going to start on my googleplus, tumblr, and wordpress blogs.The Flip & Fill Remix Version of Satellites by September is beyond an incredible and healing song. Another version I have heard before is also fantastic to listen to. However,I enjoy listening to this version (Flip & Fill Remix) of Satellites by September as I find it very musically and spiritually therapeutic.Creative fiction storytelling idea; an uplifting spiritual book comes out by the year 2030 based on the message of the song Satellite by September.

Like It or Not by MadonnaMy sweet husband gifted me with the music collection of Confessions on the Dancefloor by Madonna sometime around the 2005/2006 timeframe when we were both living on the Mayport Florida base. Like it or Not by Madonna was one of the unique dance songs on that I took to right away. I still have yet to make out the full meaning of this song years later yet I am taking a wild intuitive guess that maybe it is a self confidence type of anthem.Creative fiction storytelling idea; a future fictional movie of female characters Mata Hari and Cleopatra inspired by the Like it or Not song that Madonna creates is released by the year 2040 andor sooner.

Around the World by AquaI admit that this festive and upbeat type of tune that is Around the World by Aqua seeped into my soul/spirit after I first heard this song around the summer/autumn 2001 from a music collection that I purchased from one of the liberty ports that I visited from my time in the navy. For my facebook, tumblr, googleplus, and tumblr-I admit that I wish that I could remember with great clarity which liberty port it was because I had seen India, Dubai, and Singapore among some of the multiple stops during that time yet I am guessing and thinking that I unexpectedly discovered this song through a music collection that I bought at a shopping mall in India. I remember for sure that it was a music collection from one of those 3 places (India, Dubai, or Singapore)even though I have also purchased music cd imports from Dubai, Singapore and Hong Kong before as all three places carried music import collections from Europe.Creative storytelling idea; a food cooking show based andor inspired on the song Around the World by Aqua released sometime by the year 2029 andor sooner.

Things Can Only Get Better by Howard JonesI remember frequently hearing this song Things Can Only Get Better by Howard Jones on local radio around the 2006/2007 timeframe eerily when I would be truly making an effort to either listen to my intuition from within my soul andor see the good in what both the unexpected challenges of life and the unexpected good experiences in life were teaching me. I know it sounds strange yet it was as if my soul/spirit andor intuition was reminding me to always believe and expect that life circumstances could always get brighter andor even better than expected despite what was projected in current circumstances. I also take this song as a healing spiritual reminder to always see the glass half full through various life circumstances.Creative fiction storytelling idea; a theater play based on Things Can Only Get Better by Howard Jones released by the year 2039 andor sooner.I admit that I have to credit hearing this song

If You Only Knew by Shinedown via local Orlando Florida song around the 2009 timeframe. This band also has a multiple number of other good songs; Second Chance, State of My Head, Cut the Cord, Human Radio, and more. However, If You Only Knew by Shinedown shows the emotion of love in a creative and meaningful light.Creative fiction storytelling idea; a tv episode based on this song shown on tv by the year 2038 andor sooner.

Wherever You Are I Feel Love by LaavaI admit that I look at multiple online websites nowadays for news articles and to be informed andor entertained in some way (msn google yahoo Washington post Virginian Pilot and more). However, I admit to first hearing about this Wherever You Are I Feel Loved song by Laava online around the 2005/2006 timeframe through yahoo radio. I feel a colorful and mystical type of vibe with this dance/club love song.Creative fiction storytelling idea; a fictional movie, tv episode andor story on a long distance relationship, partnership, andor marriage that is released by the year 2042 andor sooner features this song as one of the songs on the music soundtrack.

I am lucky/fortunate to have first been exposed to a variation of this euphoric cheery energy song that is Come Into My Dream by Foggy via online around the 2005/2006 timeframe. For some unexpected reason, I started to enjoy this song even more around the 2008/2009 timeframe and to this day I get a joyful/take each day of life as a gift type of feeling when I hear this melody.Creative fiction storytelling idea; a futuristic movie, tv episode andor film based on andor related to/inspired by the Inception film except set in the year 2130 features this song Come Into My Dream by Foggy and is released by the year 2088 andor sooner.I always took this song Better Than Life by Ultrabeat to be about feeling good in life.

I admit that I became aware of the Better Than Life Ultrabeat song after hearing it on a Now Dance 2005 Vol. 1 music collection after purchasing it from Amazon UK around December 2008 (when I was residing in Norfolk Virginia).Creative fiction storytelling idea; a music festival themed after the Better Than Life message organized by the year 2035 andor sooner.

I truly wish that I could remember the exact music compilation where I first heard this music gem that is True Love Never Dies by Kelly Llorena and Flip & Fill around the 2005/2006 timeframe. What I do remember is that it was a UK music compilation and I took the sign to be a symbolism of enduring love. Regardless, I enjoy the festive and upbeat energy of this song.Creative fiction storytelling idea; an enduring love song playlist includes this song.

This appealing dance/pop/club tune that is Totally Addicted to Bass by Puretone is another tune that I first heard through a music compilation and I am fortunate to remember that I first heard this unique tune (Apollo 440 mix) via the Hits 52 music compilation (a UK import) by the 2005/2006 timeframe. Still, I am glad for whoever made Totally Addicted to Bass available on youtube in this version because it is closely related to the song I heard on Hits 52 and to this day I find this song entertaining to listen to.Creative fiction storytelling idea; a futuristic computer game that is released by the year 2058 andor sooner includes this song.

This song Sky by Sonique was a tune that I remember hearing around 2001 from a music compilation titled Passion that had an image of a heart inside a red/orange like colored background (I think was a UK music import) that I purchased from a liberty port that I visited when I was stationed in Yokosuka Japan. Sky by Sonique also reminds me of a happy love song type of vibe that is similar to her other song It Feels So Good.Creative fiction storytelling idea; a song to be included in a happy love type of story andor playlist.

Babycakes by 3 of a Kind is a racy and innovative dance/club tune that I definitely first heard around December 2008/early 2009 via a UK music collection (Now Dance 2005 Vol. 1). I still have yet to make out the full meaning of this song over 9 years after first hearing the song. However, I have to admit that the theme of the group members mixing the theme of making desserts in the kitchen definitely adds a bold and creative music vibe.Creative fiction storytelling idea; Group members from 3 of a Kind combine the theme of the music video of their song Babycakes with a music collaboration with Katy Perry of Katy Perry’s Bon Appetit music video by the year 2028 andor sooner.

Black Coffee by All Saints is a romantic/pop tune that I definitely first heard by the 2005/2006 timeframe. I wish that I could remember the first music compilation that I actually first heard this song. Fortunately, this song brings back positive memories for me because fortunately my husband and I were becoming closer to each other in our marriage when I first heard this song. Even to this day, I still have yet to make out the full meaning of this song. However, I personally take Black Coffee by All Saints to be a cautionary tale to also treasure and appreciate the one you love and know stands by you through both challenging and good/blessed times (whether it is a spouse, friend andor family member) even though I’m intuitively aware that this song Black Coffee by All Saints probably symbolizes so much more in a meaningful way.Creative fiction storytelling idea; a happy love story or love movie that features this song as part of one of their themes that is released by the year 2050 andor sooner.

I admit that I am probably always going to associate this edgy song Voodoo Child by Rogue Traders to the Dr. Who Television series in a similar way that others do because that is one of my first memories of when I first heard this catchy pop/electro rock song around the 2005/2006 timeframe. My sweet husband had a significant influence on me watching the episode with him which is why I am probably going to always have a positive connection with this song regardless of the meaning of this song. I admit that I still have yet to make out the full meaning of this song. However on a positive note, the uniqueness of this song is always going to at least help remind me of one of my husband’s interests for at least the rest of my current earth lifetime (the Dr. Who tv show).Creative fiction storytelling idea; someone andor more than one person connected to the creation of this song Voodoo Child by the Rogue Traders discusses the full meaning of this song by the year 2039 andor sooner.

This song Insatiable by Darren Hayes is also another tune that I am glad is made available on youtube. I actually unexpectedly first heard this Insatiable song by Darren Hayes on television around the 2002 timeframe when I was staying at a hotel in Tokyo Japan (I think it was the New Sanno hotel). Nonetheless, the distinctive song has bold energy coupled with intense vocals and music that fits the mood of this underrated song. The music collection that this Insatiable song is on also has some other fun multiple songs included within the compilation.Creative fiction storytelling idea; Insatiable by Darren Hayes;a perfect song to go into a passionate love story andor passionate love playlist.

I like the electro and club vibe energy in this song Number 1 by Goldfrapp. I luckily first heard this song around the 2005/2006 via online.Creative fiction storytelling idea; a theater or stage play based on this song playing at some type of amusement park by the year 2050 andor sooner.

I am lucky fortunate to have heard Heaven by DJ Sammy feat. Do by the early 2000s either from a music collection andor online(somewhere between the 2002 to 2005 timeframe). Nonetheless, I enjoy this spiritually elevating type of dance/trance love song and on the bright side this song definitely makes me think of the blessing that is my husband of 14 years. I admit that hearing this song actually contributed to me also enjoy the Heaven version by Bryan Adams which makes it tricky for me to choose which version of Heaven I enjoy more.Creative fiction storytelling playlist; this song being part of a one of a kind/healing/enduring love playlist

I admit that I wish that I could remember if I first heard Live Your Life by T.I. feat Rihanna from either local Norfolk Virginia radio andor television though I do remember it was definitely by the late 2008/early 2009 timeframe. The music collaboration featuring T.I. and R.I. is both a daring and push the envelope type of ambition song with the subtle music melding from the part of the music beat from the Dragostea Din Ti song by O-Zone.Creative fiction storytelling idea; an airplane themed movie, tv episode andor book that features both the versions by T.I. and Rihanna and Ozone by the year 2041 andor sooner.

Let Me Blow Ya Mind by Eve feat. Gwen Stefani is definitely an amusing and motivational music collaboration song that appears to be a tune about persistence andor self confidence. I am definitely glad that I unintentionally discovered this song after hearing it on the Now That’s What I Call Music 7 Collection (US version that I purchased from a navy exchange in Yokosuka Japan by sometime around the 2001/2002 timeframe). The music video of Let Me Blow Ya Mind by Eve feat. Gwen Stefani is also entertaining to watch.Creative fiction storytelling idea; a movie andor tv episode pertaining to some type of house andor mansion party inspired by the music video is released by the year 2039 andor sooner.

I admit that Kylie Minogue is another musician that my loving husband had an influence in getting me to listen to her music more often after he and I unexpectedly met in 2002. By mid 2004, I started listening to Kylie Minogue’s music more often from my own free will with a multiple number of her hit songs-Red Blooded Woman, On a Night Like This, Chocolate, Come Into My World, I Believe In You, one of her greatest hits collections,songs from her other music collections such as 2007’s X and more. I first heard Love At First Sight either from a music collection andor from a cd that my husband was playing by around the 2002/2003 timeframe when we were both still living in Yokosuka Japan. Regardless of when I first heard this love song, I take Love at First Sight by Kylie Minogue to be a dance/club love song to be about a special andor destined love connection that transformed into a happy type of love story and she met this love at first sight person right when she least expected it (which I can relate as I unexpectedly met my husband when I least expected it). Anyhow, I’m guessing the lyrics of the music you were playing really blew my mind to symbolize maybe their romantic connection was further solidified either via shared/common music interests andor shared spiritual energy. Anyhow, I admit that Love At First Sight by Kylie Minogue also makes me think of my husband in a meaningful way(we’re destined to be together at least in our current earth lifetimes together type of vibe).Creative fiction storytelling idea; a multiple number of Kylie Minogue’s songs are made into plays by the year 2040 andor sooner.

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wineanddinosaur · 3 years

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Cocktail College: How to Make the Perfect Old Fashioned

This episode is sponsored by Knob Creek. The right bourbon can elevate your next cocktail into an experience worth savoring. So, look for a brand that doesn’t overlook the details and sets the standard for bourbon. That’s Knob Creek. It’s truly the real deal: an authentic, classic line of American whiskeys, with proofs ranging from 100 to 120. Knob Creek is aged longer to produce a full flavor experience as rich and deep as its history. With every drop, you notice the attention to detail Knob Creek puts into its bourbon. So, strive for a little more substance. Because, when you choose to go deeper, you’ll find so much more to appreciate.

In the first episode of “Cocktail College,” host Tim McKirdy speaks with Eric Alperin, co-owner of The Varnish in Los Angeles and killer cocktail maker. The two discuss how to tackle a cocktail with an easy ingredient list that’s easy to mess up: the Old Fashioned. Alperin tells all about how to craft a stellar Old Fashioned. His method involves great rock ice, the perfect dosage of bitters, and specially sized sugar cubes. In fact, Alperin even taught one of Hollywood’s biggest names how to craft an Old Fashioned, which resulted in an iconic cocktail creation film scene.

“Cocktail College” takes a deeper look at some of the classic cocktails we know and love. McKirdy takes us beyond the recipe, talking with America’s best bartenders to get their takes on how to make, and enjoy, the perfect drinks.

Tune in to learn how to make the perfect Old Fashioned.

LISTEN ONLINE

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OR CHECK OUT THE CONVERSATION HERE

Tim McKirdy: Hey, this is Tim McKirdy, and welcome to VinePair’s “Cocktail College,” a weekly deep dive into classic cocktails that goes beyond the recipe with America’s best bartenders. The Old Fashioned might not lay claim to the title of world’s oldest cocktail, but its influence on modern mixology, and its place in popular culture is unquestionable. Put simply, in today’s world, any bartender worth their salt has to have perfected the Old Fashioned. Today, we’re going to learn how to do that with Eric Alperin, best known as the co-owner of The Varnish in L.A., a bar he opened in 2009 with his mentor, the late Sasha Petraske. Beyond ingredients, ratios, and building techniques, we’re going to explore things like the importance of ice, the overlap of theater and mixology, and why this drink, more than any other, is so closely tied to the revival of cocktail culture. We’ll also hear from Eric about how he schooled one of Hollywood’s biggest names on how to make the Old Fashioned, which culminated in what is, perhaps, the best cocktail creation scene in cinematic history. Do you know which one we’re talking about? Buckle up, listener. We’re about to find out. Eric Alperin, welcome to the show. Thank you so much for joining us.

Eric Alperin: Absolutely, Tim. Thanks for having me on this inaugural journey. I think this is No. 1, right?

T: This is No. 1. I’m looking forward to taking these first steps with you in the audio land.

E: We will bravely go together.

THE HISTORY OF THE OLD FASHIONED

T: I’m going to say, it’s a fairly daunting one out there for you. We’re going to talk about the Old Fashioned today. I think you can say what you want about this cocktail, but this is a very iconic drink and also emblematic of the progress we’ve made during the past 20 years in cocktail culture. So, we’re kicking off with that one. How do you feel about that today?

E: Well, I feel jittery but honored at the same time. What’s so interesting about this is that the Old Fashioned is the definition that was first communicated in the “Balance and Columbian Repository.” Those articles in 1806 in that little Hudson, N.Y., newsletter said that a cocktail was liquor, composed of spirits of any kind, sugar, water, and bitters. I started learning about classic cocktails after a few different bar jobs in New York City. I ended up with Sasha at Little Branch, and the Old Fashioned was one of the first I had to learn. It is so simple. Yet, just like a cappuccino, so many people mess it up. You have bitters, sugar, liquor like bourbon or rye, and a garnish. You think that’d be easy enough, but with all the space in between — the process of that — it’s really easy to serve up a train wreck. I’m honored yet confident that I can share with you my version.

T: That’s fantastic. I hope that the listeners will forgive me here, because you’ve really laid out the foundations wonderfully there. The Old Fashioned is the template for the original cocktail. I want to skip a lot of history. I know that a lot of modern mixology is about looking into the past. I do want to look into the past, but I don’t want to go that far back. I think for the purposes of this, I really want to talk about the era when you were starting, because I think that is where the modern Old Fashioned story begins. I’d love to hear about that. I wasn’t personally there in New York or L.A. at that time. So, I’d love to hear what it was actually like. How important was the Old Fashioned then? Is it as important as we see it today, with the hindsight of 20 years or so?

THE OLD FASHIONED’S ROLE IN THE COCKTAIL RENAISSANCE

E: Interestingly enough, the cocktail that first got me into this business was the Cosmopolitan. That’s because my first job was on the bleeding edge of Tribeca at a place called the Screening Room. In that whole area, because of Toby Cecchini and the Odeon, every cocktail list had a Cosmopolitan on it. I was slinging Cosmos for years at this place with sour mix from the gun, a splash of cranberry, and Absolut Citron. It was wonderful and atrocious.

T: What year are we talking about?

E: We’re talking around 1999 to 2002. I was slinging Cosmos like you wouldn’t believe. I worked at the Screening Room, I did a little nightclub bartending, I ended up at Lupa Osteria in New York and started working with amaros and stuff. It wasn’t until I got to Sasha Petraske’s Little Branch where I had my Kool-Aid moment. Some of my early lessons were about how to make and perfect the Old Fashioned. What I’m going to share with you today is not something that I invented or necessarily a process that I came up with on my own. It’s shared through many people that worked through the Milk & Honey family. New York, for me, was definitely a training ground for classic, from the ingredients we were using, the glassware, the specific sugar cubes, Domino Dots sugar cubes. We learned how to peel that orange peel, making sure there wasn’t too much pith on the bottom. We used block ice. It was very process-oriented. Again, that was my training ground in New York City. I moved to L.A. to open up a West Coast version of a Milk & Honey bar. That’s what Sasha and I had agreed to do. The Old Fashioned caught on like wildfire in Los Angeles. It became almost as popular as how the Cosmopolitan was ordered back in its heyday. You’d have men and women and people from all walks of life who were going out and ordering Old Fashioneds. It was just such an easy order to make over a bar. It always makes me laugh because at The Varnish, when we opened, it was one of the most popular drinks that we could track. We sold a lot of Old Fashioneds. It was the same thing at other bars.

T: Why do you think the Old Fashioned was so popular? I mean, I may have an idea. I think this came later, though, so I want to hear your opinion first. Why do you think the Old Fashioned did take off in that way?

E: I think there was so much glee around the idea of classic cocktails. At The Varnish, because of our process and the block ice that we used, people were just really turned on by a big rock of ice in their drink. Also, to be honest, an Old Fashioned doesn’t take that long to make. I think some people just caught on that they could get an Old Fashioned pretty quickly. What is yours? I’m very curious. What is your link?

T: I’ll tell you the one that I hear a lot that’s tied back to mixology. Mixology, I know there’s some derision there with that term and people don’t like it. That term actually dates back to the 19th century. I’ve written an article about this in VinePair before, a while ago. I just want to say, that word might make some people’s skin crawl a little bit hearing that word, but that is just as old as the Old Fashioned, almost.

E: I totally don’t disagree with you, Tim. I didn’t have such disdain as others did, but I think there was a period where it was being used in such a way where we thought, you just sound like an idiot. What are, mixologizing behind the bar? No. I think of it in two ways. I really don’t press this, but bartending is a craft. It’s a trade. It’s an honest trade. When you’re behind the bar, you are tending the bar. So, you are a bartender. Now, if you are on off hours or doing some R&D and trying to come up with different syrups and systems in the bar, I think then, you could think of that as mixology. But to me, when you’re bartending behind the bar, you’re a bartender.

TAKING THE OLD FASHIONED TO THE BIG SCREEN

T: Yeah. My background is in the kitchen and the molecular gastronomy wankers are not for me. Anyway, we do digress a little bit here. So, to bring us back on track. I think the link that gets made a lot is “Mad Men.”

E: Oh, sure.

T: It’s really interesting to me because you talked about the Cosmo. People talk about “Sex and the City,” but the Cosmo was huge before “Sex and the City.” With the Old Fashioned, to your timeline, I don’t think “Mad Men” aired until 2007 or something like that. But, that is the link that always gets made. This is why we’re having this conversation, because I think things get forgotten in time or we put events together that were actually more spread apart. I was interested to hear whether you would make that link.

E: I absolutely would. You’re right, I am in Tinseltown, so I completely agree. It kind of slipped my mind. You’re absolutely right that television and movies can take something and put it on a greater plane. You’re right, the Cosmo was around. People were drinking them. But, as soon as it ended up on “Sex in the City” or somebody saw Madonna drinking it, it took it to another level. In the world I was in, and opening The Varnish, that was a big step in celebrating classics, the Old Fashioned, block ice, and fresh ingredients. All that was super important to The Varnish, but there was also “Mad Men.” “Mad Men” was a big deal. I coached a couple actors, but primarily one actor, for a role in a film.

T: Can I stop you for a second? Before you say this, I think this deserves something of a bigger build up here. I will preface this by saying that I was on YouTube last night. I’m looking at the Old Fashioned that was made in “Mad Men.” It’s not a very good one. He’s using Overholt. That might be a product placement, and I’m sure that was a great drink. If you look back at it, you think, yeah, it was probably a good cocktail, but it wasn’t a brilliant one. Now, the Old Fashioned that you inspired is possibly one of the best cocktails I’ve seen made on the big screen. I think that you were about to go into that without doing it as much just justice as it deserved. Please, do carry on. I just wanted the listeners to know that you were just going to slip that in as if it was a side comment. This is a big deal.

E: Well, OK. Thanks, Tim. I can’t help but be humble in these situations because The Varnish did attract people from all walks of life. It also attracted a lot of Hollywood types. I’m really glad that, in this particular movie, it was well shot and well executed. I really have to give credit to the actor, who was a friend at the time. He would come to my bar with his pals and he asked me if I would help train him on two cocktails, because he had this movie coming up where he wanted to improv a scene where he’s making a cocktail for another actress. This was his acting idea. Coming from an acting background, I was like, “Dude, that’s so cool.” This guy is none other than Ryan Gosling. He used to live downtown, so he spent a lot of time in The Varnish haunt. It was pretty cool. The scene was all self-generated. It wasn’t in the script, from what I understand. He just wanted to learn how to make two cocktails. I taught him how to make an Old Fashioned and a Honeysuckle, which is a honey Daiquiri, because he was a fan of both of those cocktails. Here’s the thing. We did spend so much time on process. Not to get nerdy about being an actor, but he was so method about it. He just came in, and we did some stuff off-hours, and then a little bit during service when it was light, he would jump back there. He became friends with so much of the staff. He would either be watching the bartenders work or, when there was a moment, he would come back there, and he would make it himself. He just repeated it over and over and over again. We had a couple of sessions at his house where he had some of us over, and he would make drinks for everyone. I think the reason why it landed so well on the screen is because he was just a student. That was the experience with Ryan and the movie, which was “Crazy, Stupid, Love.” It was really special.

T: Go check it out. The scene is on YouTube. It’s a wonderful scene. If you haven’t seen the movie, I definitely recommend it to everyone.

E: It’s a sexy scene.

T: It’s really well shot. You mentioned that he was a friend. This is a slight detour here. I’ve read your book and I would urge people to go out there and read your book as well. I think it’s a really great approach and a different way of writing about drinks.

E: Oh, thanks, man.

T: I genuinely enjoyed it. I learned about your experience as an actor kind of, and I think you mentioned your time working with Sasha Petroskey. Acting came into the art of bartending and the way you set yourself up. So, it’s exactly the same thing that Ryan Gosling might have done, studying you guys. You guys were there every night. That’s your scene. That feels like that is part of the way that you approach your craft.

E: One hundred percent. I do come from a theater background. That’s what I went to college for. I believe that every night at the bar is live theater. The book is “Unvarnished.” Hospitality, bars, and restaurants are theaters. That has always been a North Star for me. It’s been a driving force. I do appreciate it, but I’m not a cocktail historian. I’m not nerding out. I’m a nerd in many ways, but I’m not a history nerd. I’m not about finding out how many variations there are on a particular recipe or a particular cocktail, how many recipe variations there are. It’s represented in the book, because there are these 115 cocktails every bartender must know before they start their first solo shift behind the bar. I am much more of a process, movement, how we care for our guests, how we execute drinks, kind of nerd. So much of that is rooted in my theater education. I’m glad you brought that up. All these details, to me, are very much rooted in theater.

T: I think it’s important with this drink in particular. The Old Fashioned has only a few ingredients, which means there’s little room to hide. You need to know how to make this drink. I think that’s why it also worked so well in that scene and also really took off in the early 2000s, as we’ve spoken about. To watch someone make that, if you’ve never had a proper cocktail made for you before, and to see those small actions carried out very intentionally, is related. I think that’s why it’s important that we’re speaking about these things, too, because let’s now dive into those components, but those external factors are all in the final drink, aren’t they? In the experience?

HOW TO MAKE THE PERFECT OLD FASHIONED

E: Yeah, absolutely. I think consistency is so important in cocktails. I’ve always asked young bartenders who are trying to come up with the next modern classic, “Hey, guys, can you make 115 classic cocktails in “Unvarnished” 1,000 times over?” Through that process, there is so much attention to detail and creative moments to be had. It’s all the space in between these simple steps that are strung together. You can read a recipe. You’d be able to get all the ingredients you need. I think the narrative does intersperse into a lot of the “Unvarnished” stories, because it has memoir moments. It has moments about the ins and outs of being in the bar, the industry, and building bars. I think, though, with just a recipe, we miss so much of the breath and the space in between. Like, when you throw a sugar cube into that 9-ounce glass. Now, I’m going to walk you through the recipe for our Old Fashioned at The Varnish. You’ve got a 9-ounce glass. Nine ounces. That’s really important to us. Sure, you can use a larger glass if that’s all you have at home. For us, it’s about what will fit our particular rocks of ice. We have block ice and it’s 2.5 inches tall by a 1.75 inches width, and 1 inch wide and deep. We choose the glass specifically. Then, what is the sugar cube that we’re dropping in there? We’re dropping in a Domino Dot sugar cubes. Sasha was such an advocate of the right amount of sugar in an Old Fashioned. We always did it with sugar cubes. The way Domino Dot cuts the sugar loaf is smaller than what they do with a C&H sugar cube.

T: Interesting.

E: Now, I like Domino Dot and the amount of sugar in that particular cut of the sugar loaf compared to the C&H. So, I agree with Sasha and that’s what we do in house. Other places don’t. They use the C&H, and they’re a bit bigger. But, those details really matter. You throw in that sugar cube and hit it with Angostura bitters. We use a Japanese bitters bottle, because when you look at recipes, a lot of the time it doesn’t talk about how bitters come out of a traditional bitters bottle. It’s the same thing with knives in the kitchen, man. There’s a certain knife to cut fish. Otherwise you’re going to hack the meat up, right? The way you slice, the angle, whether you’re going long ways or short ways on the meat? It’s all so important. So, for us, Angostura bitters live in a Japanese bitters bottle. The way that Japanese bitters bottles are shaped is bulbous at the bottom and then it has this piston that the bitters fly through. They then go through this particular dasher. When you shoot out three dashes from a Japanese bitters bottle, that is one dash. Three dashes from a Japanese bitters bottle is one dash, if you can get it correctly, from an Angostura bottle. The thing about Angostura bottles is that, when it’s full and you do a dash, it’s too full. You didn’t get the right dash. Then, there’s a point in the bitters bottle where there’s enough air and enough liquid where you get the right dash. But, it can be really hazardous. If you don’t have enough bitters in the bottle and do a dash, then turn the bottle over, all of a sudden it creates too much force and you put too much bitters into the bottom of your glass. So, that’s why we use the Japanese bitters bottles for consistency in the dashing.

T: Three dashes on the Japanese is one traditional. What do you go for in your recipe?

E: We go for about eight. Eight to nine. That would be about a good, healthy 2.5 dashes. From there — I know this is an off-with-my-head moment — we were taught to do a bar spoon of club soda or seltzer. I use the disc bar spoon, that has disc at the bottom and twirls on the stem.

T: What’s that for?

E: Well, this is what I use it for. You can muddle with that disc. It’s perfect for making an Old Fashioned. I also think it’s for layering on top of drinks. But, for the Old Fashioned, you do a bar spoon of the seltzer or club soda. Of course, when you’re putting that onto the bar spoon, you always want to work away from the glass. So, if you screw it up or some spills over, it spills on the counter or in the well as opposed to into the drink. You get that bar spoon of club soda in there, then you flip over that spoon, and you use the disc to muddle the bitters, Domino Dot sugar cube, and the club soda into a paste. You don’t need to have a really big bar spoon of club soda, just enough to create a paste. I think that’s a really important part of the Old Fashioned. You get that into a paste. You don’t need to use a muddler. I think it’s so much more elegant to use the disced bar spoon.

T: To spin it around. Also, it’s one less step. We’re talking about these intentional actions. One less thing to clean. One less thing to pick up.

E: Exactly. Economy of movement. One less thing to clean. One less thing to pick up. You actually look pretty baller. I call that stuff micro-flair. It’s like, whoa, he just flipped it over and now he’s muddling. I’m a big fan of Nicolas Saint-Jean, the flair bartender. I find that to be so cool. I don’t think we’re getting great Old Fashioneds from that performance. But, still. I call a lot of the little stuff we do “micro-flair.” So, you muddle. Then, I usually put that disc bar spoon there on the side, off the rim of the glass, and then proceed to add my 2 ounces of bourbon. Traditionally, we use bourbon for our house Old Fashioned at The Varnish. There’s always a little bit of the paste that’s left on the bottom of the disc. I’ll put that in first, make sure to get that all off.

T: So you’re pouring that over there, again. These are the tips.

E: Yeah. Pouring it over again and making sure that the disc got hit with the booze, so that any remaining paste is back in the drink. I’ll stir that up without ice around three or four turns, just to agitate it and get it together. Then, we move on to our block ice. I know a lot of people are playing with freezing ice in their freezers, using silicone molds. That’s great. Sometimes, people are fortunate enough to live in a city that has an ice company. I have one in Los Angeles called Penny Pound Ice. We have a retail store that you can pick up block ice from. The important thing about this stuff is to make sure you’ve taken the block ice out of the freezer and let it come to temp. Then, you gently place it into the glass, using the same bar spoon. You want to put the same disc bar spoon, now with the spoon side to the end of the glass, like halfway on the glass. Place it so the stem is going across the top of the glass. You put the ice on there, and then you gently layer the ice in. It’s almost like you’re using a lever to get the ice in there so it doesn’t splash up. The reason you temp the ice is so that — when it goes into this room temperature solution of bourbon, bitters, sugar, and a touch of club soda — it doesn’t shatter. It’s much prettier if you have a rock of ice that hasn’t shattered.

T: There’s so much time spent in the preparation process to even get this thing completely clear. You don’t want it to immediately shatter or crack down the middle.

E: Tim, you just sounded like a chef. That’s the “respect your ingredients” approach. There is a whole lineage to when you, for example, pop open that oyster. It didn’t just show up here. There’s a family that’s harvesting oysters. They had to pick them, bag them, and get them sent to you. I love thinking about that in every ingredient I’m using. There’s so many hands that are part of the process to get it to you, to this moment. We’re not done with a drink yet, but we’re almost done. It’s for 15 seconds of customer contact, serving. There’s this whole lineage of time and people involved in each of those ingredients. At this point, we’ve got a really solid process, a great team, and an awesome factory. Some weeks we’re doing 80,000 individual units of ice.

T: Geez. This is another great part of “Unvarnished.” This is a part that I love because it reminds me of my chef days, the process, and how long that takes. Again, plugging the book here.

E: The “Cold As Ice” chapter? That was a lot of fun to write, but it was stressful because I’m not a food scientist. I understand using the ice, but my scientific knowledge was just a little more than basic. It’s a little nerve-racking when it comes to recipes and processes. When it came to recipes and process in ice, the story stuff I loved. That was its own challenge. But, when you’re going to put it into print — “this is how you do it and this is what it means” — it’s kind of stressful. You know it yourself, because you do it. But then there’s this feeling of, “Somebody’s going to stick it to me if I don’t get this right.” So, yeah. You want to make sure the ice is tempered, laid in the drink so it doesn’t splash any of the liquid up. Then, we do about seven or eight stirs. I usually go clockwise, right at the end there. I usually like to do a little lift. There’s that block of ice in there, so you get the spoon down to the bottom and do a little lift to lift the ice up and gently place it back down. Do that once or twice. Right at the end, I pull a little bit of the Old Fashioned liquid over the top of the ice, just to make it wet. Now, you’re on your garnishing part. In our house, that’s done with the bourbon Old Fashioned orange peel. I know that some houses will do rabbit ears of a lemon and an orange peel. I actually, historically, don’t know what the rule is. If we do a rye Old Fashioned at The Varnish, we’ll do rabbit ears, lemon, and orange peel. For me, I love to use a yolke peeler. It’s just the way my hands work. I don’t like the straight ones. In this industry, you’re always going to cut yourself on the peeler. My relationship with the straight peelers has never been good. I have so much more control over the yolke peeler. Control is important with the twist or peel, because you don’t want to get too much pith on the bottom of that peel. It can be challenging, because sometimes you don’t get the best oranges or the firmest oranges. When they’re not firm, they’re a little lazy, so you end up cutting into a lot of the pith. It’s in the book, but there’s such a great moment with Sasha that I always remember. He said, you want it to look like the bottom of a Band-Aid. I don’t know if that makes sense to anybody listening. If you get a peel just right, there’ll be some pith, obviously, but enough where there’s all these little dots from the peel, kind of the pores of the orange peel. You can see those pores through the little bit of pith, and it kind of looks like a Band-Aid.

T: If you’ll allow me to jump into chef mode again, that’s the beauty of an orange. If you get some horribly, sickly sweet orange juice, what you’re not getting in that orange juice is citrus oil. It’s the bitterness from the pith. You want those things because that’s what the whole orange is, right? It’s not just the sweet juice. I was thinking about that when you were describing it. So, I wanted to add that.

E: I love that. I think it’s so great that you come from a chef background, because these conversations, as they go on in future episodes, will be so much more dynamic. I think there’s a symbiosis between bartenders and chefs.

T: 100 percent.

E: One, for the simple fact of what Anthony Bourdain wrote, that the chef always wanted alcohol. So, you know, us bartenders always want food.

T: Bartenders always want better food than the family meal. I mean, who doesn’t?

E: Who doesn’t? We were “legal drug dealers” with all those bottles behind us. Yeah. It’s super, super important. It starts with making sure you have an orange that has the right firmness to it and getting a good relationship with the peeler. I like doing a long peel. A lot of people think of it like a feather. You express it over the top of the drink and rub the rim, which I do. I know there’s a lot of schools of thought that say you just need a little bit of oil, and that’s plenty. You just take that peel, twist it up a little bit, and then put it into the drink in between the side of the glass and the block of ice. Make it stand up like a long feather. The garnish is like the makeup on a beautiful woman. Some Italian bartender once told me that. I was like, that’s a really beautiful way to think about it. We drink with our eyes, so let’s not be lazy with our garnishes.

T: And when you’re expressing, are we talking inside the glass or outside the glass? Or, expressing over it, but when you’re rubbing on the glass?

E: Rubbing on the glass, just a little bit on the rim. Nothing crazy. I don’t go around and around and around by any means. Just a little dash on one side and the other, then I twist it up and put it in the side. It’s not excessive. I’m not rubbing this peel to death into the rim of the glass. Just a nice little touch, almost like how women put a little bit of perfume on each side of their neck. That’s how I think about putting a little bit of oil on each side of the glass.

T: I feel like Ryan Gosling right now. Just sitting here, taking it in.

E: Take it in, repeat, repeat, repeat. Truly, just to echo, that was the coolest part about that experience. Sure, it’s Ryan Gosling. It’s a Hollywood movie. But, I think the lesson to really take here is that he cared so much about executing it the right way, that he studied. He studied and he watched and he executed. He’d make little mistakes. We would correct him. It wasn’t just me. That’s the coolest part. The whole staff would give him little pointers here and there. We’re only talking about two cocktails, you know?

T: And it’s not a long scene as well.

E: No, it’s not a long scene. But, I really appreciated the time and attention he took for that. It just shows you that anybody that wants to make drinks needs to apply and put in that time.

THE BEST WHISKEY FOR THE OLD FASHIONED

T: That whole thing with the iceberg, the tip, and what’s below the sea and whatever. Anyway, we’re getting into motivational media rubbish here. I’m going to put my spirits and cocktail writer’s hat on for a minute here and ask you one follow-up question. This may be a preference thing, or this may be a technical thing that you’ve clearly thought about. You mentioned your standard go-to here is going to be bourbon. Feel free to list a brand or not. I think this is something that’s more modern, too, but when it comes to mash bill, what are you thinking about? Do you prefer a wheated? A high rye or anything else? Or, is it more, like, this is the bourbon that I use and I like it because it turns out this way,

E: I’m so open. Doing a rye Rittenhouse Old Fashioned can be a lot of fun. But, that’s a spicy meatball. When I really started getting into the nitty gritty of the process with Sasha and Milk & Honey over at Little Branch, we were using Elijah Craig bourbon. I actually, off hand, don’t know the exact mash bill on that. But, I’ve always been such a fan.

T: I believe that’s higher rye, but I’ve probably got that completely wrong. It’s definitely not a wheated bourbon. I might be wrong. If I am, please send hate mail to [email protected].

E: I won’t hold that against you. There’s always the internet for that. Elijah Craig is lovely, it’s beautiful, it’s affordable. It’s a great thing to have. It’s definitely a thing in bars that we need to be cost-conscious. We don’t want to be charging people through the nose for drinks, but there’s a lot that goes into making drinks. I’m a big fan of, and we’re using it a lot, Evan Williams Bonded. We did a head-to-head with Elijah Craig. We did a blind taste test. On a couple particular occasions, it was really a flop between Elijah Craig and Evan Williams Bonded.

T: You know those are the same mash bills.

E: There you go.

T: I think it’s just the proof there.

E: I think it was just the proof.

T: Just the proof. It changes for so many things, but with bonded, I find that 100 proof is really the sweet spot for me. That is the beauty of bourbon, where we are, and where we’ve come in this time since the early aughts, as we call them in the U.K. I’m not sure if that’s common here. But, since the early aughts, people care about these things now. The information is out there. It’s not always 100 percent confirmed, but there’s people that care so much about bourbon, you can look it up and find the one that works for you. Here’s the thing, too. Mash bills are only one thing. You’ve got your yeast, barrels, aging environment. Who knows exactly what it is? But, I think bourbon is in a very good place right now.

E: It’s like that lineage thing. There’s so many hands, people, and expertise that go into whiskey now — even more so than before. There’s so much attention on it. I have to say that I do agree with the higher proof, because an Old Fashioned, to me, is like a cigar. Right when you get it, it’s not in the zone completely. It needs a little time to get in there.

T: Once you hit that stride, my God.

E: It’s that relationship. That’s the thing. There’s a relationship with drinks. I think you and I probably drink our Old Fashioneds a little faster than, maybe, most people. Having the higher proof does allow that block ice to melt just a little bit faster and get into the pocket, as I’ll say, for premium enjoyment.

FINAL THOUGHTS ON THE OLD FASHIONED

T: What else about this drink? I think that’s been an incredible rundown of the way that you approach it. I don’t want to put words in your mouth. I feel like you’re of the camp that, this is the way that I approach it, people can have their own way. What’s more important is maybe why you’re thinking about each thing, right?

E: I’m a creature of habit. I love the process. I love consistency. I am kind of an old dullard or an old soul when it comes to how I build out the bar, how I do the mise en place, and the recipes that I’ve come to know and love. This is just what I do in my house. I’ve had numerous other Old Fashioneds, and they’re usually really good when you can see and sense real attention to process and detail. You’ve been to a bar where it feels like, “Man, this is sloppy.” It’s going to end up in the drink. There’s no two ways about it. Form and function do have a huge effect on results.

T: I could probably bring this up in any one of the episodes, but we’ve been talking a lot about food. I think this will appeal to you, so I want to share something, again from cooking. Here’s the context for it. I told you I was watching a lot of people make very bad Old Fashioneds on YouTube last night. One of the things that made me immediately go, oh, my God, that drink is going to taste terrible, was not even just looking at it, but hearing the ice in the glass with a liquid. I’m like, “No, that ice is already too melted.” Right? That’s going to be a very diluted drink. You can hear it. You don’t even need to look at it. It reminded me of the importance of sound and hearing in the kitchen. People never talk about that.

E: Oh my God. I love that you’re bringing this up, because it is. We all have a Spidey sense. There’s a sixth sense. I can walk into The Varnish and tell you the three things that might not be right — the lights, the music, the temperature. If somebody is shaking and their rock of ice exploded before the drink was actually fully shaken, it is sound. So much of it is sound. I hate when bartenders slam their tins at the top with another tin. Like, why are you doing that? Just use the palm of your hand. Sound is very important.

T: It’s so true. It tells you a lot about the bartender. I think that the more you sit at a bar, you pick these things up, too. You can learn the personality of your bartender. Does this guy care about the drink or does he care about what he looks like? Have we moved beyond micro-flair? It needs to be intentional.

E: For sure. Don’t shake pretty. Shake hard. Especially when young bartenders are learning how to use block ice, you need to be careful because you can hurt yourself if you don’t do it correctly. This is not a symposium on how to shake properly, but if you’re using block ice, you want the piston to be in the center of your body, so you have the most support. Bring your shoulder blades down, engage, and use your abs. That has a lot of intention. You can see it if a bartender is trying to be like, “Hey, look at me.” That gets really old really fast in my book. What’s really interesting is watching a bartender who is really in the zone and really paying attention to all the steps. What’s even more wild is, if you go to a certain bar a lot, you’ll watch a particular bartender realize he’s getting slaughtered tonight. That’s always really interesting for me to watch. That bartender could walk out. They could give away free beers and shots and say, “I’m not making drinks anymore.” Or, they can buckle down and figure out how to get out of the weeds. You can really see some real, organic behavior from those situations. Sometimes, somebody will just pop some ice in your glass, and you realize that’s really wet ice. That’s not going to make a good drink.

T: If they’re making the drink for me, then I’ve got my head in my hands. I’m like, “Oh my God.”

E: We know the bars and the moments where we should just order whiskey neat.

T: I think that’s up there with the best advice you’ve given out today.

E: I mean, I’ve got some more for you.

GETTING TO KNOW ERIC ALPERIN

T: Well, that’s actually a wonderful segue onto the final portion of this. This is going to be a recurring final portion of the podcast. We’ve gotten to learn a lot about the Old Fashioned with you. We’ve gotten to know a good amount about you, too. But, that might not always be the case when we’re interviewing folks for this. I think there’s definitely some more drinks out there that require more nerding out, as you say, in terms of ingredients or specs or whatnot. The last segment of the show is really to learn a little bit more about Eric Alperin, assuming “Unvarnished” didn’t exist. I’ve got some quick-fire questions to finish the show. I will say this again, and I kind of want to say it every time. This is inspired by a wonderful British radio show called “Desert Island Discs.” Listen to it. It’s incredible.

E: Oh, my God, I love this. “Desert Island Discs” is one of my favorites. I can’t tell you how many times I’ve laughed and cried listening to some of these. The one thing I’m going to say is that the first “Desert Island Discs” I listened to was Stephen Hawking. It was soul crushing, beautiful, mind blowing. It was heartbreaking, but amazing. So, yes. I’m so glad you were inspired by such a legacy of the show.

T: A couple of questions to get to know you. The first is, what would be the first bottle — whether it’s a brand or general category — that makes it onto one of your bar programs?

E: I’ve got three in my mind right now. I’m going to say Fords Gin, Evan Williams Bond, and Campari. Shit, maybe I should throw sweet vermouth in there so we can at least make a couple more cocktails.

T: I think with that, you’re pretty well set. Which ingredient or tool do you believe is the most undervalued in a bartender’s arsenal?

E: It’s interesting. As bartenders, we have these graded jiggers now that have from half an ounce all the way up to 2.5 ounces. It’s funny. I will keep a graded jigger in my dopp kit. It’ll be like: toothpaste, toothbrush, clippers, razor, jigger? What? It’s also important for me to have a half ounce, .75 ounce jigger for those small measurements. You don’t want to mess those up, especially with certain modifiers.

T: Third question. What’s the most important piece of advice you’ve received in this industry?

E: When building a bar, you’re going to work with people or vendors, that will only be two of these three qualities. They are: good, cheap, and fast. You’re only going to get two of those.

T: Hope that it’s good and fast.

E: Yeah. Or, good and cheap doesn’t hurt.

T: Good and cheap. All three of them are positive. Sorry. Of course. I’m sorry. I’m sitting here thinking , which is the odd one out? No, of course they’re all good.

E: You’ll never get all three.

T: Fair enough. Fourth question for you. If you could only visit one last bar in your life, what would it be?

E: It would be Dutch Kills in Long Island City.

T: I’m about one mile down the road from it and happen to know that they also care a hell of a lot about their ice, too.

E: They sure do. I love that place. I love the owner, too. Dear friend of mine.

T: And last question for you today, Eric. If you knew the next cocktail you drank was going to be your last, what would you order or make?

E: I’ve been asked a version of this question before. We all ask this of each other, what’s your desert island cocktail? What’s the last thing you’d want to have? It changes. It depends on the hour of the day or how I’m feeling. Today, I’m going to have to say that I’m at Dutch Kills, and I’m going to have Richard Boccato make me an American Trilogy. For those of you that are listening, if you don’t know, it’s a cocktail that Richard and Michael McIlroy came up with when they were at Milk & Honey. It’s an ounce of rye, an ounce of applejack brandy, one brown sugar cube, two dashes of orange bitters, a bar spoon of club soda, with an orange twist. So it’s very much an Old Fashioned variation.

T: And Eric, before we finish, because you have heard of “Desert Island Discs,” I’m going to allow you to also choose the record that you’re listening to at Dutch Kills while you’re enjoying this drink.

E: Oh my God. It’s “Violator” by Depeche Mode. That would be my “Desert Island Disc.” Really the whole album, with my desert island cocktail. Obviously, “Personal Jesus” is only one of many awesome songs on that album.

T: Well, Eric. Thank you so much. It’s been a wonderful conversation. A great way, I think, to kick things off. Thank you so much for taking the time.

E: Absolutely, Tim. I really appreciate you having me as the first guest. Here’s to clinking to many more episodes. Thanks, Tim.

T: Thank you.

If you enjoy listening to the show anywhere near as much as we enjoy making it, go ahead and hit subscribe, and please leave a rating or review wherever you get your podcasts — whether that’s Apple, Spotify, or Stitcher. And please tell your friends.

Now, for the credits. “Cocktail College” is recorded and produced in New York City by myself and Keith Beavers, VinePair’s tastings director and all-around podcast guru. Of course, I want to give a huge shout out to everyone on the VinePair team. Too many awesome people to mention. They know who they are. I want to give some credit here to Danielle Grinberg, art director at VinePair, for designing the awesome show logo. And listen to that music. That’s a Darbi Cicci original. Finally, thank you, listener, for making it this far and for giving this whole thing a purpose. Until next time.

The article Cocktail College: How to Make the Perfect Old Fashioned appeared first on VinePair.

source https://vinepair.com/cocktail-college/complete-guide-old-fashioned-cocktail-recipe/

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lovebreunablog · 3 years

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Dakota Johnson Cosmetic Surgery

Like many of us, the 26-year-old actress has done her fair share of charm testing throughout the years-- particularly with her hair. She's played with different cuts (from bangs to bobs), structures (wavy and straight), and hair colors. Click for best site about plastic operation famous people!

With her blue eyes and all-natural brown hair, Dakota is a color chameleon that can pull off blonde, brunette, and red. However, it had not been till she committed to a rich brown with bangs for her breakout role in Fifty Shades of Grey that she began exhibiting actual star power. That's what happens when you toenail your Life Cut and Colour, folks!

That claimed ... I do believe she's likewise had some medical enhancement in the process. Let's have a look at her transformation, and I'll allow you to decide:

The year 2003

Would you have identified Dakota here? She was just 14 and sporting what I assume is her natural hair color, a cozy mid-brunette. Additionally, her natural nose! I believe she fine-tuned it later, yet maybe not her lips-- as you can see, the upper one was always quite full. Is any individual else obtaining a Jennifer Lawrence vibe? I think it's the lighter hair and the eyes.

The year 2004

Dakota started her blondification at age 15. It's amusing, the Youthful Hollywood event is still happening currently, 12 years later on, and also the celebs who go to are so hyper-groomed. Back then, it wasn't the instance-- Dakota's hair looks un-styled, she's not wearing much makeup, and it doesn't appear like a stylist was involved with her jewelry choices.

The year 2006

Two years later, Dakota also went blonder as well as obtained bangs. She likewise began dialing up the eye makeup (as you do, at age 17). You can truly see just how the tip of her nose made use of it to be much longer.

The year 2007

Surprise! Dakota had strawberry blonde hair at one point, and I LOVE it-- the shade looks extremely all-natural with her blue eyes and also freckles. This appearance is still on factor, thanks to the soft makeup, stained lips, long bangs, and beautiful wavy texture.

The year 2008

Alas, the red did not last lengthy. In 2008, Dakota cut it into a long split bob and went back to blonde. I don't discover it almost as flattering, neither do I like the hefty eye makeup on her. This does not have that trademark Dakota ease, you know?

The year 2010

Fast forward one more two years, as well as Dakota, was 21. She took her hair even blonder, expanded out the bob, and took on a fresher makeup scheme. By now, I think her nose has been tightened and the pointer reduced. (Perhaps this occurred as early as 2007, yet it's hard to tell from the side angles.) However, her lips do provide me a stop because the top one appears thinner than the other photos. Hmm ...

The year 2011

Occasionally, when you go blonde, you fall under the blonderexia catch. It's occurred to me, and also, I believe that's what happened to Dakota below. The blonde is even light for her complexion and washes her out. (Yet that's the essential things-- you lose perspective as well as want to be blonder as well as blonder and blonder.).

The year 2012

Dakota got to peak blondeness in 2012. She was 23 right here. The bangs are back; therefore, it is her all-natural straight texture-- it's just the color that does not collaborate with her skin tone. Notice her return to dark eyebrows, which frame her eyes nicely.

The year 2013

Wow! Going darker was a HUGE transformation for Dakota. All of a sudden, she looks fresher, younger, and 100 percent extra elegant. It makes her blue eyes pop (additionally thanks to the smoky-shimmery eye makeup) and flaunts her perfect skin tone. Her brows are much more developed-- a little fuller, wonderfully angled, as well as with the desirable "followers" at the internal corners. She has to've started collaborating with her A-list beauty group at this point! I'm merely unsure about her top lip. Boosted or au naturel?

The year 2014

This was Dakota's first significant red carpet occasion after being announced as the 'Fifty Shades' star. Lastly, she's arrived on her trademark style: bangs and lengthy brownish hair, often with Ombré, and sophisticated makeup. I like this because she appeared generic as a blonde, yet she truly shines as a redhead.

The year 2015

In 2015, Dakota was shooting How to Be Solitary, and I love her hair in that flick and this picture. It's a darker, extra-strong brownish and a shorter bob size; adorable. This visuals eye makeup is also super-creative and also strengthens her brand-new "awesome woman" condition on the red carpet. Once more, unsure what's occurring with her upper lip, it looks a lot larger than the lower one.

The year 2016

That brings us to 2016, and also Dakota's still obtained the darker brownish hair and bangs; she expanded out the length a little (well, actually, I believe it's extensions). Her charm appearance is improving as well as much better! There aren't enough starlets utilizing makeup to make creative, sophisticated means instead of the typical Kardashian-Esque contouring. I likewise locate it exceptionally rejuvenating to see a carefree all-natural hair structure instead of rigid, over-styled waves and also updos. Now, whether her nose or lips are natural is an additional tale ... but overall, I assume she looks fantastic.

The year 2017

In 2017, Dakota expanded out her bangs for a while, pinning them off her face ... I do not like it! With a freshly darker brunette color and also darkened eyebrows, it seems merely extreme. Well, the selection of gowns wasn't helping issues, either.

The year 2018

Now, this is a Dakota appearance I can support! Lastly, she recognized bangs did suit her and brought them back in a face-framing, Bardot-inspired drape design. Do you know what else always works for her? A red lip, fresh skin, as well as defined lashes-- absolutely nothing also "done." (Even if her lips and also nose have been tinkered with in other means!).

Conclusion

Like I always say, most celebs in Hollywood have had nose surgery. It's just the way it is-- a career decision. Dakota is no exception. It's clear from skimming these images that she has altered her nose ... and also assume the outcome did turn out fantastic.

As for her upper lip, I'm unsure! It does look quite full in the earlier shots, yet it seems to have blown up a lot more in much more current years. Plus, lip shots are the trendy thing to do nowadays-- so it would not stun me whatsoever if she were getting them.

Nonetheless, the adjustments I discover most intriguing here are the hair color ones. Numerous people (including me!) undergo the same procedure as Dakota before finding out our Life Colour. Typically, blonde is the initial quit-- but as you can see, it's not always the most effective option in any way.

I believe (I wish!) we may be seeing a trend far from cookie cutter bleached blonde. As Dakota demonstrates, there are so many other attractive hair colors, and also, it's everything about what flatters your complexion. So a person might provide recently's Before & After, Rosie Huntington-Whiteley, that memo!

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efurujr · 6 years

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Tourmates Jhené Aiko & Willow Smith Discuss Mushrooms, Magic & Industry Misogyny With Billboard

On a hot late-October evening at a rustic-chic Sunset Strip restaurant, Jhené Aiko lifts and considers a truffle fry before nimbly popping it into her mouth. Next to her, Willow Smith grabs four and crams them all in at once, so engaged in a discussion with Aiko about fantastical art that she exclaims, mid-bite, “Magic is all around us!” Aiko nods: “I learned that on mushrooms.” Smith fervently nods back: “Mother Nature did it for a reason: ‘Here’s something to woke ya!’”

Starting Nov. 14, Smith will support Aiko on her North American Trip Tour, named after Aiko’s latest album (and its accompanying short film), a sprawling psychedelic R&B concept piece about overcoming grief that reached No. 1 on the Top R&B Albumschart. Willow’s surprise second LP, The 1st -- released on Halloween, which is also her birthday -- swirls proggy compositions with left-field folk and soul.

Together, Aiko and Smith seem to embody a new breed of modern hippie: Aiko, 29, a self-proclaimed “NPR girl” in a loose sky-blue frock, steeping her chamomile tea bag with guru-like calm, and Smith, 17, vibrating with energy, in bell-bottom jeans and a black tee that reads in white text, “Got consent?”

But despite their age gap -- and the fact that one woman has been a single mother for nine years and the other is, well, the teenage daughter of Will and Jada Pinkett Smith -- Aiko and Smith have much more in common than an interest in the supernatural. Both were born, raised and home-schooled in Los Angeles. Both were signed as children and marketed to the mainstream -- Aiko as an adjunct member of R&B boy band B2K, and Smith as an actress (2007’s I Am Legend), then as a kiddie-pop star with 2010’s “Whip My Hair,” which peaked at No. 11 on the Billboard Hot 100.

Then, with money and fame hanging in the balance, they each walked away. Aiko took about six years off before starting an alt-R&B solo career flexible enough to allow for esoteric side projects like Twenty88 -- her duo with boyfriend Big Sean, whose self-titled album Aiko has described as “combining stuff like robots and sex” -- and a forthcoming poetry book titled Trip. Willow returned in 2015 with avant-garde soul album ARDIPITHECUS, and often posts genre-flouting collaborations on SoundCloud and a now-defunct YouTube channel (“Frequencies by Willow”) with everyone from The Internet’s Syd to her brother Jaden.

As plates of pasta arrive, Aiko and Smith dive into a wide-ranging conversation, often completing each other’s sentences as they discuss their respective decisions to, as Smith puts it, “take control of not just my music, but my life -- if shit goes south, it’s my fault, but if it goes good, that’s mine too,” and affirming their vows as artists to, in Aiko’s words, “usher in new ways of thinking.”

You last toured together in 2014. Willow, you were 14. What was that like for you?

Willow Smith: Coming out of the “Whip My Hair” days, that was the first time I’d ever toured with artists I listen to [in addition to Aiko, Syd and SZA]. I’d started playing guitar, and that tour really solidified: “OK, I want to be a live musician, to have a music career, for real.” Being around people who were so confident and so set in their artistry was a huge step in the direction of understanding who I really am.

Jhené Aiko: We did that for each other. I’d never considered myself a performer, but now I’m super into how I present these songs. This time, I want to take the audience on a journey, have them feel what I went through -- I want them to think they’re tripping balls. People like Willow and me, we’re super connected to this music and our message. We really want to change the world.

Jhené, what made her right for that tour three years ago?

Aiko: It’s crazy because just following her career and social media, I felt connected to her, especially seeing her talk about being an indigo and a star seed. I saw so much of myself in her.

Smith: Yeah. I’ve followed your music from the beginning and always loved how angelic and sultry your voice is. So when I heard that you wanted me on, I was like, “Whoaaa!”

Wait, let’s rewind a second. What’s this “indigo” thing?

Aiko: So if you look up in the night sky and see this light that’s flashing colors, that’s Sirius. It’s a star system, and it looks like there’s a party going on. What I like to believe in my dreams and imagination is, there’s some of us on Earth that come from there, indigos and star seeds, who are hyper sensitive to feelings and seasons, and in tune with each other without even trying --

Smith: Or even knowing. I’ve read and experienced that many indigos struggle with addiction and heartbreaking circumstances because this reality is not familiar to them. The density of the third dimension is so heavy on their soul, and they yearn to be light, to be in the stars. So you can --

Aiko: Free yourself from the physical and just be pure energy. I started singing when I was really young too, and touring when I was 12, so those were things I would think about and wanted to talk about, but I was home-schooled, so I didn't have many friends on the same level.

Willow, you were home-schooled too, right?

Smith: All my life, except from age 12 to 13 when a family friend was like, “Come to school with me. I’ll help you out.” But I live in the mountains, away from the city, far from people. It was literally me and Jaden in nature hitting cactuses with sticks, so school was really overwhelming. I was that girl: backpack half open, running through the halls, stressed. So I got to see firsthand how it shapes your psyche -- like how you’re always looking for approval. That’s the hugest thing.

Aiko: I started home school in the middle of seventh grade. I loved schoolwork, but the social part was too much for me. I’m a hermit, still. My family goes out, and I’m like, “I’ll be home staring at the wall ’cause I like it.” The past couple years working on Trip, I’d go on road trips or to festivals by myself, meet other wanderers. That’s why we’re doing this tour -- we’re on that wavelength.

I get the sense that there’s something deeper than a big sis, little sis thing going on here...

Aiko: Willow’s a being that has been here before, obviously. I don’t get age. I mean, I have a 9-year-old daughter who has this pure knowledge, and I learn so much from her. I feel like this is my 20th life because from the first moment I can remember, I’ve been over the kid things.

Smith: Yeah, I understand. I don’t know what it is. I felt that way too.

Have you given any thought to how you might spend downtime together on this tour?

Aiko: I want to make music. I’ll have a studio on my bus, and she can come through with her guitar. I’ve also been doing a group meditation the day of a show. I’m reading The Seven Spiritual Laws of Success by Deepak Chopra, and he talks about setting your intention. Mine is to calm people, but I get really nervous onstage.

Smith: What I think is really going to happen on this tour is, like, a feminine energy super bomb. This tour is going to be so potently feminine it’s going to warm your heart.

You’re both into poetry and philosophy. What about a book exchange?

Aiko: A book club!

Smith: I have always wanted to be in a book club. My entry would be The Red Tent by Anita Diamant. It’s about these sisters who lived a long time ago and this tradition of when the women menstruated, they’d all go into the red tent together. They’d have these crazy conversations and spiritual ceremonies and shamanic experiences. It’s about female camaraderie in terrible times.

Aiko: Mine is Peace Is Every Step by Thich Nhat Hanh. He’s a poet and monk from Vietnam. He tells beautiful stories to get across very simple messages. Like how people get agitated in traffic -- he teaches you to take each red light as a chance to breathe deeply.

I can see you two sharing music, too. Who’s an artist more people should know about?

Aiko: Michael Franks, a jazz artist from the ’70s. His voice is like butter, and his writing? So clever. I love jazz because of the range of emotion it can take you through in one track. I’m a fan of John Mayer for the same reason. For Trip, he came in with, like, 50 guitars, and for hours he was coming up with song ideas and melodies one after the other, nonstop.

Smith: Cameron Graves. He plays with Kamasi Washington, and his Planetary Princealbum is the epitome of each musician showing their uniqueness. Not a lot of my peers are open to music that doesn't have vocals.

Aiko: That’s my favorite. I think we should do a jazz album.

Smith: Let’s! Honestly, we can get a bunch of musicians in a room and just vibe out.

You were both signed young and could have followed very traditional career paths, but you took time off and came back to the business on your own terms. What was the moment you decided: “This is my own trip?”

Smith: When I said no to Annie [in 2013]. The script was written, we had paid people, the production was going to happen. A lot of people were putting pressure on me, and I was like, “I have to take the control.” That was scary, standing up to executives who were like, “What? We spent this amount of money. Mmm, you’re doing it.” And I was like, “No, I’m not going to. Sorry.”

Aiko: I was turning 16, and my label contract was up. Everyone assumed I was going to re-sign, but I knew that wasn't who I was going to be as an artist -- I wasn't satisfied singing songs other people wrote. Then when I was 20, I got pregnant. I became a waitress at a vegan cafe but was going through all these new things as a mom and wanted to make music about it. So I quit, and from then on, it was like, “No, this is my vision. You have absolutely nothing to do with this art.”

As young women of color in an industry that is hard on women and on people of color, where do you think that surge of confidence came from?

Smith: You have to see other black women doing them. That’s the only way. I went on tour with my mom when I was Jhené’s daughter’s age, and it was so empowering and beautiful.

Aiko: I never saw a distinction between a man and a woman. My grandparents and my mother were great examples of men and women, and they taught me equality. So I would fight with boys and wear my cousin’s clothes. I would do whatever I wanted, and that’s where I still stand today.

Smith: If you truly believe in equality, you know it up here. [Taps forehead.] It’s how you think. There’s a lot of women doing their thing, expressing themselves in ways I feel weren't possible before. At the same time, a lot of men still spit misogyny like it’s nothing. It’s a forever journey.

Women have been banding together lately to expose predators in the entertainment industry…

Smith: Yeah, and our president. Ahhhhhh! The creepiest dude of all!

Aiko: I’m pleased people are brave enough to come forward, because it encourages others. I’ve always been protected. My mom was my manager. Now my older sister is. Even when I’ve been in sketchy environments, someone always had my back. That’s important. In these stories these women are telling, there’s no real friends around. I have definitely experienced male ego...

Smith: And I’ve ran into situations with white men specifically who are like, “Black girls don’t usually look like you,” or, “Whoa, your hair is lying down. That’s crazy, you actually look pretty!”

What do you want the future of young women in art to look like?

Smith: I don’t want there to always be this stigma of the “female” artist. “Oh, what does it feel like to be a female doing something?” That hurts me.

Aiko: Because of that, a lot of young girls compare themselves to others. Growing up, people wanted me to do choreography. If it wasn't for a supportive mother, I would have been put in the same boot camp. You were born into your own lane -- don’t let anyone push you into theirs. I’m not going to stop evolving until I’m 80. Like, I want to go back to school for astrophysics.

Smith: The arts and the sciences! That’s my whole life. In the future, I think there’ll be a new kind of person who does both. Like... an imagineer!

Aiko: See? I mean, clearly, she’s in her own lane.

Written By Chris Martins / Photography By Nate Hoffman

#jhene aiko #willow smith #billboard #spirituality #interview #article #text #171109 #2017

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