02.27.2017
Ryan Adams
Prisoner

I generally haven't been a big fan of Ryan Adams' music. I definitely haven't been a big fan of Ryan Adams' personality. But I have to say I'm really, really into this new one. It's big but it's personal, tongue-in-cheek maybe, but no more than nearly everything he does is tongue-in-cheek in one way or another. But it does lead me—along with some of the later-era Fleetwood Mac I've been listening to lately—to one major conclusion about the state of today's music trends (as if I hadn't already come to enough conclusions on those). It's that everybody in the last couple years has been digging into the 80s, grabbing the synth sounds and the wet drums and the gauche of it all, but they're missing the romanticism of it, the grace. But that's what Prisoner seems to get right. There are subtleties to the arrangements, and Adams seems to know when it's about to go too far into parody or irony and pulls it back. But on top of it all, it's still a Ryan Adams album, with admittedly great Ryan Adams songwriting and vocals (I've never liked the guy, but I have to admit he knows what he's doing), that pulls all of the right 80s influences off the record shelf. Granted, unlike most everyone else going for this sort of sound, Adams probably actually listened to this stuff growing up and actually has the right records to pull.

04.15.2018 - by Steve
Sidewalk KitchenU of M
Roast duck, bbq pork, ma-po

The (#problematic?) theory of Asian restaurants is that the more Asian people you see eating in one, the better the food probably is. Far be it from me to argue with science, but I will say this: Sidewalk Kitchen (why not Sidewok Kitchen??? Missed opportunity), located in that one corner of Stadium Village that's always had 2 or 3 random Chinese places that seem to cater to a large percentage of actual Chinese people, was full of Chinese students the night we went. It was a real 'sore thumb' situation for the two of us at table five. The menu seemed promising, although I worry a bit when a restaurant boats so many Szechuan and Hunan and Korean options. The food was just okay. There was some confusion about my order initially; I ordered the rice plate with duck and pork, and the waiter claimed that the kitchen said they couldn't serve that item, but then after some discussion with a manager and someone else in the kitchen, they decided they could, and when the plate came out, the pork was cold. Like, cold, not even room temperature. And crazy boney. As was the duck, although at least that was hot. Meanwhile, the ma-po (Szechuan dish with tofu and ground pork) had a very particular sadness to it, more of a watery orange color than the expected deep red, and full of freezer-aisle diced carrot cubes and peas. It tasted weird. It was all weird. The whole thing was weird. I still have hope for this place, because most of the stuff that everyone else in the restaurant was eating looked better than ours, so I think maybe we just got the wrong things. Maybe next time. Well, nah, maybe not.