This progression is a lot of fun to play over, a recurring altered chord progression using lots of picked open strings and variations of Am/G/F. I found myself getting onto a bit of a trance while playing it, so a recurring melody theme and the name seemed to fit.
Category Archives: Music
Come on in, the water’s fine
The first new piece I wrote in the fall of 2007 after a few months of stifled creativity, brought on by life change and uncertainty. I likened the experience to standing on top of a cliff looking at the water below, knowing you want to make the leap but lacking the courage to do so. After finally mustering up the gusto and enjoying the freefall, calling up to those still waiting at the top. It’s free form improv over an interesting altered chord progression with three different (tonally) guitar parts sharing the melody. We’ve had a few great Tuesday jams to the progression.
Shred the Halls
Being Christmas and all, I had a few hours to spare and thought I’d record a seasonal ditty to go with a video montage for my food website, looking back at 2007.
Watch the video here:
Sunday Morning
This recipe is right between savoury and sweet, and a nice complement to blue cheese. Contrary to most baking recipes, the salted butter is key to the right flavour, as my dear friend Harry Greenwood (who is the font of much wisdom about shortbread, among many other things) will attest.Watch Full Movie Online Streaming Online and Download
1 cup toasted hazelnuts, ground
3 cups flour
1 lb salted butter, room temperature
1/2 cup superfine sugar (berry sugar)
Preheat oven to 350 F
Combine hazelnuts and flour in food processor and process until fine
Cream together butter and sugar until light and fluffy and sugar is dissolved.
Add flour mixture and stir until just combined.
Pat into a sheet pan lined with parchment and chill thoroughly (at least 2 hours, preferably overnight)
Dock well and bake for 30 minutes, until golden
Score while still warm, and once cool, turn out onto another baking sheet
T on the Q
This funky groove was recorded for the soundtrack of a video I made of the process of barbecuing a 22 lb organic turkey over charcoal for my food website.
You can watch the video here: