Lute and theorbo

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I do adore lutes and theorbos and such. To introduce you to these instruments, so popular in Renaissance and Baroque times, I present you with three performances.

First, Catherine King’s lovely soprano backed by Jacob Heringman’s cool, calm lute.

Jacob Heringman and Catherine King:
Luis Milan El Maestro

Catherine King and Jacob Heringman: Luis Milan El Maestro

Next, Martin and Paul Berget duetting. Two lutes are sometimes better than one.

Martin and Paul Berget: Baroque Lute Duets

Martin and Paul Berget: Baroque Lute Duets

Last, and worth the wait, Swedish theorbo player and marvelous improviser Rolf Lislevand.

Rolf Lislevand: Chaconne by Robert Viseé

Check out the video after the jump.

Rolf Lislevand

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Cuban funk

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Si, Para Usted: Funky Beats of Revolutionary CubaI grew up in the 70s but never heard anything like this! If the only funk you know is James Brown, you must check out this delicious album of Cuban funk, jazz, son, beat, afro, and soul from the 70s and early 80s: Si, Para Usted: Funky Beats of Revolutionary Cuba.

Compiled and remastered by Waxing Deep Records. Sample sounds below.

Irakere: Bacalao con Pan

Los Reyes ’73: Adeoey

Orquestra Riverside: En Casa Del Trompo No Bailes

Juan Pablo Torres y Algo Nuevo: Y Viva La Felicidad

Grupo Los Yoyi: El Fino

Intro to African funk

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African funkOver at Voodoo Funk, Frank shares his latest rare West African funk 45s, along with his record-hunting adventures.

Never heard African funk? Frank has just posted a wonderful quick intro with three hard and funky recordings. Go take a listen and expand your musical horizons!

Okay, if you’re not convinced yet, listen right here:

Orchestre Poly Rythmo: Ma Tafou Gnin O

Fried green tomatoes

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Almost better than ripe tomatoes.

Fried Green Tomatoes

2 lb green tomatoes
4 eggs
1 1/4 c corn meal
3/4 c water
1/4 c minced chives
1 tb salt
1/4 t pepper
1/4 c canola oil

Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed. While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the corn meal, water, minced chives, salt and pepper. In a large, heavy iron skillet, heat the oil. Dip the tomato slices into batter, and brown quickly on both sides. Serve at once.