Boy, I really detest how some people do websites. Bands are some
of the worst. Seems like any band that wants to look
“professional” feels they must create a website using pop-ups
and flash. Why? Cuz that’s what the Majors do?
I tried to go to a friend’s website today to find his email
address. He’s in a band. “Click here if you have a pop-up
stopper.” Now is that a stupid way to start a website or what?
So I clicked… dreading the outcome… For the next minute the
minute flash loaded… A MINUTE!
Meanwhile, I was enjoying some wonderful music by Angelo
Branduardi, a wonderful Italian world folk musician. Then
“BLLAAAAARRRR.” The frickin flash program was trying to play
music that was causing problems with the music I was enjoying…
All I wanted was an email address, not a headache!
I find it intriguing. Do you really WANT to alienate journalists?
I publish this newsletter and the Celtic MP3s Music Magazine,
and I have to steer clear of Flash websites, because they cause
problems. I skip them. NO Band is so good that I’m willing to
put up with that crap!
Not to mention Flash websites hinder my ability to review the
band. You see, when I start researching a band, I go to their
website, copy and paste some info about the band, finish my
comments, and voila! There is NO copy and pasting available with
Flash. Again, you’ve cut your opportunities for getting decent
reviews in half.
I know you want to take advantage of the cool technology
available, but technology is useless unless it is used with
intelligence. So seriously folks, lay off the Flash websites
Watch the video related to Music magazine
Black Eyed Peas frontman Will.i.am reveals to Billboard the crazy origins of “Boom Boom Pow” & “I Gotta Feeling” which just broke the Hot 100 record for the most consecutive weeks ever at No.1 by one artist. He didn’t think 12-week No. 1 “Boom Boom Pow” was going to be a radio song…
October 6th, 2009 on 3:31 am
some or most of it was done at Maroubra – I remember walking to school to THE BAY and the trailer was at the top of Broome St. I just had to stay and watch it being made!
October 6th, 2009 on 3:31 am
nic Kidman is in this a few times .. all wild red curls and no botox lol
October 6th, 2009 on 3:31 am
and at 1 58 in the pool
October 6th, 2009 on 3:31 am
and at .44
October 6th, 2009 on 3:31 am
CLASSIC
B – O – P
G – I – R – L
80′S -
October 6th, 2009 on 3:31 am
hmmm the water in the Pool Nicole’s floating on looks a bit dodgy, lol
October 6th, 2009 on 3:31 am
Maroubra Beach in Sydney.
October 6th, 2009 on 3:31 am
LOVE THE St KILDA SOCKS ON THE CLOTHES LINE
October 6th, 2009 on 3:31 am
Where was this FilmClip shot? Looks very Sydney-ish. Pat Wilson was married to Ross Wilson at the time who was very Melbourne.
October 6th, 2009 on 3:31 am
I really like Alternative Press (AP).
October 6th, 2009 on 3:31 am
the rolling stone is such a great magazine. you should try that
October 6th, 2009 on 3:31 am
The magazines don't care what classes you take. Most writers did not go to college to learn to write.
Start submitting articles to the local daily and weekly newspapers in your area. It will only take 1 or 2 articles to get you involved. Call a reporter for the paper and ask if she will talk to you about your future job.
You would make $20,000 in the beginning. All writers starve. The magazines pay low wages..
October 6th, 2009 on 3:31 am
SPIN is pretty good, plus I think you can get it free for a year or something if you go to their website
October 6th, 2009 on 3:31 am
This might not be the same one, but it sure sounds great!
—————————————————————
Chicken and Dumplings
He likes it, he loves it, he wants some more of it! And who wouldn't? This recipe is another hit single from award-winning country music star Tim McGraw. Make this old-fashioned supper dish with a large natural or organic chicken for flavorful results.
Serving: 8
INGREDIENTS:
1 whole (4- to 5-pound) chicken, a stewing hen if available
1 onion, quartered
2 stalks celery, cut in chunks
3 garlic cloves, crushed
2 sprigs fresh parsley
1 teaspoon dried whole thyme
1/2 teaspoon dried sage
1 bay leaf
2 cloves
1 teaspoon salt
1 tablespoon black peppercorns or 1/2 teaspoon ground black pepper
3 quarts water
2 tablespoons butter
2 tablespoons flour
1 cup chopped onion
2 carrots, diced
1 cup diced celery
2 chicken bouillon cubes
1/4 cup cornstarch
1/4 cup cold water
2 cups frozen sweet peas, defrosted and drained
1/4 cup mixed chopped fresh herbs, such as parsley, dill and thyme
Dumplings
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup minced green onion
1/4 cup minced fresh parsley
1 egg, beaten
1 cup milk
DIRECTIONS:
In a large, heavy soup pot or Dutch oven, place chicken, quartered onion, celery stalks, garlic, herbs, cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour. (Note: If you happen to be lucky enough to get a true stewing hen, it may take 2 1/2 to 3 hours to become tender, and you'll have lots of great flavor).
Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim excess fat. Reserve broth.
Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and reserve; discard the skin and bones.
Melt butter in a soup pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps remain. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and let sauce reduce by half.
In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust the seasoning.
To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Do not overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook without peeking for about 15 to 20 minutes or until fluffy and cooked through.
Stir in peas and chopped fresh herbs. Serve immediately.
October 6th, 2009 on 3:31 am
The first thing you need to know is that it is TOUGH. Music media is a over-saturated market. I personally read a few good zines, but there are other ones, some of them quite big, that I was also a fan of and they have long ago discontinued because they run out of money/readers/coverage/respect. Most people would rather read NME, Q or Rolling Stone, stuff like that – especially as they are all free online. But there are people like me who prefer zines… there not corporate, less hype.
It'll take you a long time to earn the respect needed to gain access to bigger bands and shows. Why not try collaborating with a zine that already exists? Maybe a printed one you like in your area, or for online try one that is looking for volunteers. Of the ones I read and trust, I know that Music Vice is advertising for contributors, so maybe try them: http://musicvice.com/getinvolved.html
If you do go it alone then good luck! But think about my suggestion to try getting in touch with a magazine that already exists, because a lot of them die out because of a lack of a team, and you could get quick access to bigger shows through helping out a creditable mag.
October 6th, 2009 on 3:31 am
October 6th, 2009 on 3:31 am
Sounds fine in my opinion.
Are you planning to pursue just as a hobby or eventually you plan to make some income from it? If you are planning the latter then you might wanna do research for copyright purposes to make sure you don't step on anyones toes. Otherwise, go for it.
Good Luck!
October 6th, 2009 on 3:31 am
???