It would be for someone to remaster Blondie’s songs, and make them have more umph on my ipod. The band is so badass, but there’s something about the way the CD’s play that sounds limp compared to more current stuff. I know that this is fairly common with older music, but I wish someone would fix Blondie.
I’ve never been a big Blondie supporter. To be fair, I’ve never really gave them a serious listen, other than the stuff that is constantly played on the radio, which I usually turn off when it comes on.
That’s the way I treated both Pink Floyd and Bruce Springsteen, too. Now I love both of them, especially Pink Floyd.
A problem I need to get over when listening to older stuff is to not let a band’s typical audience get in the way of listening to them. I dismissed the Grateful Dead for years because their audience is, well, a bunch of Deadheads. Once I listened to their American Beauty album and blocked the hippies out of my mind, I came around (to that album — and that album only). Same with Pink Floyd. Everyone I knew who was into Pink Floyd was a popped-collar polo shirt frat boy. So I stayed away.
For Blondie, I see their audience as people who listen to ABBA and Queen. So I stay away.
Good for you. Pink Floyd is one of mine as well. (Frat boy?) HMMM.
Oh and Brent, finally i’ve got your old, old request. Hope I’m not too late.
CHICKEN AND SAUSAGE GUMBO
A simple, hearty and classic gumbo! If you can’t find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like.
• 1 C oil
• 1 C flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 ribs celery, chopped
• 4-6 cloves garlic, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons Creole seasoning, or to taste
• 1 tsp dried thyme leaves
• Salt and freshly ground black pepper to taste
• 4-5 lbs chicken, cut up into bite-size pieces
• 2 lbs andouille or smoked sausage, cut into 1/2″ pieces
• 1 bunch scallions (green onions), tops only, chopped
• 2/3 C parsley, chopped
• Filé powder to taste (at the end only!)
Season the chicken with salt, pepper and Creole seasoning and brown (or grill) quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux.
If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you’re nervous about burning it.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, reduce heat to a bubbling simmer, and then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes.
Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
Perfect timing! Me and the new wifey are planning a dinner party, and I was just getting ready to hit you up for this recipe again. Thanks a million.
Brent, I have the same problem with good ol’ blondie. They have a collection CD where the music sounds a bit more remastered than the usual albums…you should try that. Kent, Blondie is a great summertime homework group to listen to. I usually pick a band for a season and stalk them like hell untl I’m sick of them. You’d like their stuff…good lyrics, and Debbie Harry has made some wonderful film cameos with John Waters.
That gumbo sounds good