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I like American music. Do you like American music? I like American music, too, baby.
Other versions of me:
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@Nemo@slrpnk.net
Topo Chico or San Pellegrino. Sparkling mineral water in general. Gotta have those minerals, though.
Balsamic glaze, I guess?
I prefer sambal oelek, but basically any noodle dish, any stir fry, any pilaf, some soups.
Name the playlist after a powerful lyric in one of the songs. Example: For a collage class once we could get extra credit for making an audio collage; I made a mix CD about collage with songs about rearranging, picking up pieces, sifting through garbage, that sort of thing, and I titled it βCanvas Full of Touch-Upsβ after a line from the Atmosphere track βSaves the Dayβ.
I make all my playlists by hand. I have three types:
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Mixes that Iβve made, either as gifts or for myself; where the order is carefully chosen so one song leads into another pleadingly, where no one artist dominates the tracklist, usually with a specific mood or theme, like βcleaningβ or βsummerβ or βbreakupβ. These kind of playlists are additive and creative; I start with an empty playlist then add and rearrange tracks until Iβm happy.
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βBest ofβ playlists that are every song I like of a genre or artist or local scene or year or music label. These are usually in release order, grouped by album; or sometimes in descending order of how much I like them (but still grouped by album). These kind of playlists are subtractive and reactive; I dump large swathes of the library in and then remove whatever I donβt like enough until only the cream is left.
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Hemerographs, which is a word I made up to describe playlists where Iβm picking songs one at a time and adding them to the queue, but Iβm saving the whole queue to listen to again later to recreate the vibe of that day / party / activity. Itβs additive like the mixes but more flow-of-consciousness and reactive; and also includes inputs from other people, since Iβm usually making them on the fly in a social situation.
I call her Hamela Sandwerson.
I gotta get the good sourdough from the bakery down the street and I have to get there before they slice them all so I can get an unsliced load and slice it myself, extra thick. This bread retains heat without burning like no other, so I throw the thick slices in my extrawide toaster and gather the other fixings.
On each slice, a mix of Kewpie mayonnaise (good for ages 0-99, IYKYK) and mustard. Now, at any given time I have five different styles of mustard ready to use, but for preference, to give Hamela her due, I go with the Kosciuszko beer mustard, which is readily available at the Polish deli a block from the bakery, where I also get:
Black Forest Ham! Sliced as thin as the surly teens at the deli can manage. Now, you may think this is a ham sandwich, but we want to use the most flavorful, fragrant, savory ham exactly because weβre only going to use enough to impart delicious hammy flavor, and for that, thin slicing and bunching it when we put it on the sandwich is key. Iβm talking maximum surface area, babies.
Atop the ham, cucumber pickles. I prefer dill over bread-n-butter. Then a one-year-aged white cheddar, cut thin with a, I donβt know what you call it, but I call it the βcheese peelerβ.
Finally, the star of the show, fresh greens. The urban farm halfway between my house and the deli & bakery are always bagging up all the edible greens they gather from the edge of their growing areas and itβs heavy on the mustard greens, making it a good complement to the ham and aged cheddar. I put enough greens on to double the height of the sandwich, then smash it down with the second slice of bread.
Warm bread on the outside, savory ham and cheese, a little bite from the mustard and pickles, and the crisp greensβ¦ itβs perfect.
Seems accurate.