Bobby Womack: Fly Me to the Moon

The name Bobby Womack never really had great associations in my mind, for one reason or another. The other day however I was really taken by his version of the standard Fly Me to the Moon and decided to check him out. Now I think he is one cool chameleon, if I may say so myself.

I have two selections today. Fly Me to the Moon, is the first song off of his 1969 album of the same title and is a very clever reinterpretation of a classic but, in my opinion, oft tired song. Luckily in this version there is really something to the swing of the band and the way the instrumentation and feeling progresses. The opening guitar riff is warm and natural; and an instant hook. You can hardly recognize the song the weren't it for the horns along with the heavy two's and four's.

Opening with yet another great (though this time shorter, thus one can follow sweeter too) guitar intro is the next song on the album. Baby you Oughta Think it Over, is a textbook example of a great vocal performance. Listen to the saxophones as they emphasize Womack's entrances, each of which he is more than up for the challenge. Really, trust me, listen to it! One of my favorite things about soul music is how the different artists play can around with the many layers of their songs, simply and to such effect. The way that Womack's epic performance is framed by his band makes it that much more valuable, I think. Having a song that fully engages ten to fifteen musicians at all time is a rare thing, and with great soul you can feel the band as a single entity pushing the song forward. This is no exception, but the way that his voice rises above the band is what soul I guess is really about: getting yourself lost in pure unfettered celebration of emotion and then-some...

Caetano Veloso: Sweetness in Song

So this Monday I began guitar lessons with composer/guitarist Arthur Kampela (sweet video included) learning all the ins and outs of the Bossa-Nova style, well... at some point that will be the case but now we are only working on the rudiments of technique. Anyways he gave me some names to check out. Names like Getz, Gilberto, and the so called "Bob Dylan of Brazil" Caetano Veloso (follow link for out of print albums legal for download). Looking up this last name I stumbled upon this little diddy Voce e Linda, and haven't been able to get it out of my head since. The song drips with sweetness, in the smoothness of the voice, the bounce of the guitar, it is everything that makes you want to forget about your work (like now, for both you when you read this and I as I write) and everything attached just to spend your time lost in a world suspended on the six strings of a guitar and the rapidly undulating membranes of Veloso's voice box. Voce e linda, voce e linda, ahh sweetness...

Also highly recommended:

La Flor de La Canela - Caetano Veloso

For No One - Caetano Veloso (Beatles Cover)

Green Papaya Salad

So last weekend I attended a Thai cooking class with my parents at the Institute of Culinary Education, who were visiting New York for the weekend. Armed with a veritable bevy of pungent fish sauce off we went to cook many authentic thai dishes from green curry to steamed fish with a tamarind sauce, and of course the ubiquitous pad thai... with all the fish sauce you ever wanted. Here is what I thought to be the most interesting recipe from the class. It is a recipe for a green papaya (aka unripened) salad. It has a sweet and savory flavor with all the spectrum of flavors that you would expect from a thai dish. Both exotic and refreshing this salad is something definitely worth going out of your way to make, just to try it. And once you do try it, I am sure you will want to make it for company or whoever seems to be around at the time.

For the Dressing:

2 large cloves garlic, pressed/minced

6 tablespoons freshly squeezed lime juice

3 tablespoons fish sauce

2 tablespoons palm sugar

1 red bird's eye chili pepper, seeded and minced finely (wear gloves)

Non-Dressing Items:

1 pound green papaya, peeled seeded and coarsely shredded/grated or julienne

2 carrots, shredded/grated

2/3 cup fresh cilantro leaves, washed well and dried

Up to 4 tablespoons peanuts, crushed

1. Make the dressing by whisking together pressed garlic, lime juice, fish sauce, palm sugar, and chili pepper until sugar is dissolved.

2. Add the papaya, carrots, and cilantro to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.

3. Sprinkle with peanuts and serve.