Week in Review – October 19th, 2025

“True Companion”

Monday started with a walk in the park.  We both talked to our financial advisor during our walk – Diana being sure to let him know she was ahead of me.  He was calling to commiserate on our legal bill for estate planning and the like – the price remains the same.

I got a few interesting pictures on Tuesday.  Will and Christine’s professional pictures from the Eiffel tower:

And these three rock stars that are making my retirement savings blossom:

$4/share when I joined to $19 shortly after I left – I’m sure that’s all my hard work…

Those guys are in Roatan, Honduras at the annual recognition event that Diana and I loved the last two years – some things you miss out on in retirement – particularly spending time with those three daily.

While we’re on non-weekly activity based content, I learned that a “Nickelodeon” was originally a jukebox that took a nickel to play a song – that’s where the TV channel came from.  I did not know that.

Continuing in that vein -a funny that Diana got from Ken – “if a con is the opposite of a pro, does that mean that congress is the opposite of progress” – most definitely!

We, and particularly I, had a pretty poor showing at trivia on Tuesday.  Even worse given that it was Thom’s birthday.  The only highlight was the cannoli’s that Thom brought form Brocato’s – perfect little nibbles.  We had a table based trivia question – what movie has the line, “Leave the gun, take the cannoli”?  I guessed Pulp Fiction, everyone else got it right – Godfather part I.

“Leave the gun, take the cannoli” is a famous line from the movie The Godfather.  It was delivered by the character Peter Clemenza after his associate Rocco kills a traitor and it was an improvised line by actor Richard Castellano, who added it after his wife suggested it to him.”

Here was the final question.  We bet the maximum and got it wrong by a long shot.  I think we bet 49 as the answer, you get 5 points either way from the correct answer of 25 and we somehow arrived at 49.

The “Number of seasons in the original Star Trek” did get a funny story out of McD.  After she guessed the answer correctly, she told me her favourite episode was “Trouble with Tribbles.”  And went on to describe how cute the “tribbles” really were:

We flew to Kansas City on Wednesday, ahead of the Marc Cohn and Shawn Colvin concert on Thursday night.  Marc has Parkinson’s disease and we wanted to see him one final time.

Wednesday night diner was at the Antler Room.  My search for “best restaurants in downtown Kansas City” had this one on it – and I almost skipped by, envisioning a trophy animal head type of establishment.  Thankfully I gave it a second look.  The shared plate menu was amazing, located in a house in a historical neighborhood.

Diana looked at the small menu and said, “I’ll eat anything on this list.”  That lets me know it’s an amazing selection.  And it was.  We started with cauliflower, then carrots, then radiatori pasta with crab, and finally amazing mushroom things.  Everything was so good.  When I got to the concert on Thursday night, the guy next to me, the lead architect on the renovation of the Folly theater, said it was his favourite KC restaurant.  The cauliflower  (reminds me of the amazing place in Bend, Oregon when Finn was there):

Carrots can be so wonderful:

And finally the crab pasta (I didn’t capture the wonderful mushroom pockets):

If you find yourself in KC, skip the steak houses and BBQ joints and go here.

After all that, we had made a reservation at 1587 Prime for 10pm.  This is Patrick Mahomes (KC Chiefs quarterback #15) and Travis Kelce (KC Chiefs tight end and Taylor Swift fiancée #87) new place.  It opened a few months ago and folks in town told us it takes months to get reservations.

There was a party going on in this place.  I couldn’t believe it was full at 10pm – and it was.  They were playing great music at a good volume, but it was still easy to have a conversation at the table – some amazing acoustic planning.  We were going to have a drink and the steak tartare.  Our server talked us into the carpaccio instead – good call – the steak, truffles and mushrooms were amazing.  The tuna tartare, served with some fancy foam, was also delicious.

1587 was way over the top, and the service was perfect – casual, relaxed, kind and knowledgeable – very hard to teach.  I was impressed by the environment and the wait staff.

I started Thursday with a swim in the 22nd floor lap pool (nice feature that clearly pre-dated the Marriott acquisition – they wouldn’t spend the money for a lap pool.)  After that we walked to Homegrown for brunch.  It’s weird how quiet downtown KC is during the day – no cars on the streets, parking lots empty, restaurants quiet – where is everybody?  Brunch was good but nothing exceptional.

The concert arrived on Thursday night – a solid hundred yards from our hotel.

The Folly theater was gorgeous.  I was asking the usher about the new seats.  He told me they widened them, taking out one per row, about 20 years ago.  The guy sitting next to me turned out to be the lead architect for the renovation – he had to negotiate the acoustic damping discs versus the group who wanted to retain the details of the ceiling.  I don’t know how it sounded before, but after it’s excellent.  The discs are similar, but much smaller than those in the Royal Albert Hall.

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And then there was the concert.  I think I said before that Marc Cohn has Parkinson’s disease and this may be his last tour.  We knew this, but were not prepared for the vision of him walking out so frailly and relying on Shawn Colvin for his balance.  The first song just floored us:

He may be “tougher than the rest” indeed.  That’s a setlist from a couple of days before and pretty close to what we heard.

Marc started his solo set with 29 Ways, a Willie Dixon cover, and a great example of his wonderful backup pianist:

Shawn Colvin took over for a bit to give Marc a break:

Marc came back for his two famous songs, first “True Companion”, our wedding song (I smile every time I hear “my arms are open wide” and remember our choreography):

And then, “Walking in Memphis” – “Ma’am I am Tonight”:

The concert finished with a cover of Van’s “Into the Mystic”, morphing into all his other well known songs.  What a poignant event – a great musician sidelined by a horrible disease – particularly for someone who relies on the steadiness of his fingers for his livelihood..

How about this song leading up to the encore.  Geez:

We walked to the “River District” on Friday morning for brunch at the Farmhouse.  This was a yummy farm to table spot that had some interesting mushrooms for their omelets.  Diana chose to explore the river area while I walked back to the hotel.  She accidentally found a large homeless encampment and then explored the rest of the river area.  We had commented earlier in the week that there were so few people living on the streets, and Diana found out where they congregated.

Here’s some quick research on the history of Kansas City, which appears to be modern and booming city:

History of Kansas City

Other than some traffic leaving the airport for our drive home, this was a smooth trip for a last concert from Cohn.

We watched the “Diplomat’ TV series on Friday night – so well written and acted.

We enjoyed the show with a “Smoky Blue Rogue Creamery” cheese – wonderful!  The best cheese that I’ve tasted in a long time.

I watched LSU lose on Saturday morning in college football – such an underperforming team.  Alabama did win for the Ogan contingent visiting for homecoming weekend.  UT did eke out a win over Kentucky – a late birthday present for Thom, albeit barely a win.

My main book this week was “Blood, Bones and Butter” by Gabrielle Hamilton.  Anthony Bourdain advertised this as his favourite chef book – I loved it all around.
Speaking of a friend’s kitchen:
Her kitchen, over thirty years ago, long before it was common, had a two-bin stainless steel restaurant sink and a six-burner Garland stove. Her burnt orange Le Creuset pots and casseroles, scuffed and blackened, were constantly at work on the back three burners cooking things with tails, claws, and marrow-filled bones—whatever was budgeted from our dad’s sporadic and mercurial artist’s income—that she was stewing and braising and simmering to feed our family of seven. Our kitchen table was a big round piece of butcher block where we both ate and prepared casual meals.”
Orange Le Creuset pots always make me remember the taste of my Mum’s wonderful Boeuf a la Bourguignon.
I enjoyed this “speaking on the inhale” passage:
“but Hilda’s jowls jiggled with every “oui, oui, oui,” that she offered—in that way that the French have of speaking on inhaling rather than on the exhale, “whey, whey whey”—in apparent commiseration with everything Jean or my mother uttered.”
The New Yorker cartoon entertained me – I find those very funny sometimes too, other times I just shrug:
“while inside our mother would whistle along with the classical music station, stir pots of fragrant stews, and repose in her chair, howling out loud, a New Yorker open on her lap and a particular cartoon cutting her in half.”
How better to describe this brunch than a fallen Victorian woman with her skirts:
“I made stacks and stacks of those chimichanga bowls by dropping the flour tortilla into the deep fryer, where it would float and sizzle on the surface for a moment like a lily pad on a pond. Then, with a deep ten-ounce ladle, I pushed down in the center, and the tortilla came up around the bowl like the long dress and underskirts of a Victorian woman who had fallen, fully clothed, into a lake, her skirts billowing up around her heavy sinking body.”
On cooking for kids as an accomplished chef:
“This was the last meal I could prepare that still had adult appeal to it, because the next morning, the four-foot-tall “nothing green, nothing spicy, nothing healthy, nothing dark, nothing but nuggets” crumb snatchers arrived and for the rest of the summer we cooked little more than plain spaghetti and plain chicken.
It’s hard to cook for kids, and when something doesn’t appeal to them, instead of saying a polite no thank you, they instead break into a giant yuk face and shriek “eewww” right in front of you, as if you had no feelings at all. There were moments that summer when I felt more distressed by a nine-year-old’s disgust with a fleck of basil in his tomato sauce than I had in the entire previous decade when ostensibly more serious failures had occurred.”
Of being identified as a member of the cooking class:
“Every single time that I sit at a restaurant’s bar, order the txacoli or grüner veltliner rather than the sauvignon blanc, ask for the razor clams and not the calamari, I am sniffed out immediately by the server as an industry peer. Having said nothing. “Who are you?” I finally asked, having picked up every single one of his gang signs. “I’m Mark. Mark Bittman.” The father of Emma turned out to be Mark Bittman, the cookbook writer and New York Times columnist. Of course she loved balsamic vinegar and Parmesan cheese and fresh ground black pepper.”
Going to college in later years, knowing how to cook:
“In the world I had occupied before coming to this campus, I was the one with the words. In those kitchens filled with transient part-timers, it was an obvious testament to my potential for high intelligence that I completed the crossword puzzle each day of the week, including Sunday, in pen. That I could remember and recite a few stanzas of Chaucer. In this new world, where twenty-three-year-olds discussed Barthesian tropes and post-Hegelian moments with the same ease with which I boiled water for pasta, I smarted with the realization of my own amateurism.”
This made me think of the delight of Commander’s Palace and all the waiters for a table lifting the domes at the same time:
“and Russian Imperial Service, in which the entire dining room is surrounded suddenly by two hundred fifty waiters—exactly one waiter per guest, each bearing one silver-domed plate—and at the signal of the captain, all two hundred fifty waiters step forward, in stunning synchronicity lift the domes”
On starting her first restaurant:
“My resolve to start a new kitchen-free life was further weakening in the direct warmth of Misty’s home style of cooking, her bumpy, misshapen tomatoes ripening on the back steps, her cabbages shredded and broken down with salt and vinegar, her hunks of pork swimming in smoky, deep, earthy juices. Unwittingly, she was untethering me from my ten-pound knife kit, propane torches, and ring molds and showing me that what I had been doing these past twenty years—and what I had come to think of as cooking—was just the impressive fourteen-ring string of a twelve-year-old exhaling her first lungfuls of a Marlboro. Nothing more than the tricks of the trade. She was waking me, in her nearly monosyllabic way, out of a dark and decades-long amnesia. But then, without telling me and worse, without taking me, Misty worked her last day at the catering company and went across town to pursue an opportunity to open a restaurant. Misty, without letting on in the slightest, was in the early stages of opening a restaurant across town, with her brother as co-chef, and because she would never behave in such poor form as to poach cooks from the catering company, she did not offer jobs to anyone there. She just left. Her spot across from me at the prep island remained empty as we continued to cook the old familiar menus on autopilot.”
More about starting that place:
“I WAS NOT LOOKING TO OPEN A RESTAURANT. THAT WAS NEVER ON MY mind. I was just dashing out to park the car one spring morning, when I ran into my neighbor Eric, a guy I knew only peripherally from years of living on the same block. I didn’t even know his last name, but we often saw each other during that hectic morning ritual of alternate side parking that New Yorkers, or at least East Villagers, seem to barely accomplish in time to beat the meter maid. It’s a twice a week early morning ritual, Mondays and Thursdays or Tuesdays and Fridays, depending on which side of the street you’re on, in which everyone on the block with a car comes rushing out of their building to move their machines, still wearing their pajamas and with pillow creases still marking their faces. Eric was sitting on the stoop in front of a long-shuttered restaurant space mid-block, and as I zoomed by in my sweatpants and hastily”
On the regular annual trips to the house of the in-laws:
“There before us sat a Pompeiian villa, with a large room smack in the center of the house that has no ceiling. It’s called an impluvium, meaning where the rain is gathered, and I have often noticed that my son Marco.
A woman arrived on her motorino, a bicycle with a small motor the size of a hairdryer you have to pedal to ignite, and pulled from the handlebar’s basket giuncata and mozzarella cheese, still 
warm, that she had made herself using seawater, though no one could explain if this was from a parsimony—too poor to buy salt—or an aesthetic impulse to create the perfect balance of salination in the cheese using water”
On an annoying husband who doesn’t get it:
When he said he was thinking about the new iPhone, in spite of having a rather new iPhone right now this very moment already in his pocket, I dissolved irrevocably. I lost the first fifteen days of my vacation with that iPhone comment. I lost my vacation to a seething, hot black rage that crawled up the back of my neck and covered my head and nose and mouth until I was suffocated by it and could barely breathe and certainly could not speak or make eye contact. It’s true; I tend to run a little hot.”

D’Angelo passed away this week in his fifties.  I don’t know his music well, but one of my local heroes, Jon Cleary, appears to:

Remembering D’Angelo

From a bus in Florianopolis to an audience with the King from Indianola

It’s 1995 and I’m riding 12 hours on a bus in Brazil, an uncomfortable, bouncy, long, overnight journey on bad roads from Sao Paolo to a coastal town called Florianópolis, many miles distant. Buried somewhere in my bag is a tape that had arrived the week before in my New Orleans mailbox. It was from a friend in the UK. ‘Listen to this’ said the handwritten scrawl on the cover. So, as the long night stretched ahead and the ceaseless panorama of dreary Brazilian jungle paraded past the bus window, I dug out the cassette, glanced at the picture on the cover of someone I’d never heard of, put the headphones on and pressed play.

I knew nothing about D’Angelo, had never heard of him. I was prepared to be underwhelmed; the name seemed pretentious – something a major label exec. would have come up with. Over the next ten or eleven hours, I listened and nodded off and woke, the music still playing, and listened and glanced at the blackness through the window and listened some more and flipped the tape over again and fell back asleep. My curiosity grew as my discomfort and fatigue deepened. And while I dozed, woke and slept, the music filled my head and my imagination, and I think it’s true to say that the contents of my skull have not been quite the same since.

It was a game changer and an epiphany. The more I heard, the more it seemed to me that the music I was hearing on this cassette tape was the missing link: the connection between music of the future, as yet unborn, and the rhythm and blues and soul of two decades past, the world of Curtis Mayfield, Johnny ‘Guitar’ Watson and Donny Hathaway; that linear evolution that had been side-lined into oblivion by ‘crossover’, major label distribution and the ‘four on the floor’ Disco of the mid ‘70s.

In the mid nineties there was no internet yet, no googling, well at least there wasn’t for me, not in my neck of New Orleans in South Louisiana. No information, no way of finding out who was actually hands on, playing the musical instruments on this record. What was D’Angelo? Who was D’Angelo? I didn’t know but it seemed obvious that that voice was connected to those fingers on the keys, one mind at work, one brain and that there was genius there.


It’s 1996 and I’ve just arrived at John Porter’s house in Los Angeles from the airport. John, stirring a freshly brewed cup of tea, says excitedly, “I’ve been asked to produce a B.B. King record for MCA, an album of duets. Help me make up a list, the record company’s sent me the names of who they want and it’s the same people they always suggest: Willie Nelson, Carlos Santana, Van Morrison, Eric Clapton…”

So we put their list on one side and came up with another hipper list on the other and I asked him, ’Have you heard of this guy D’Angelo? No-one really knows him, but he’s amazing. We should definitely get this guy, he’d be perfect’. He hadn’t, and really at that point, neither had anyone else. ’No’, he said, “sadly, the problem is the label won’t go for it’. It’s typical, they only want big famous names that’ll guarantee record sales”.


It’s 1997 and I’m in New York, at the recording studio for the first day of tracking. I’d arrived with John before everyone else showed up and I was at the piano, checking it out, getting the morning’s cobwebs pout of my fingers. John Porter came from the control room, stuck his head round the door with a slightly mischievous smile on his face and said,”Oh, By the way, I forgot to tell you, guess who’s coming in today? D’Angelo”. I couldn’t believe it. I’d been listening to nothing but Johnny Watson and D’Angelo for the last six months.

Minutes later D’Angelo walked in to the room, empty but for me and the mics and the instruments. He walked over to the piano, I stood and we shook hands, he said hello, smiled a shy smile, seemingly a little embarrassed to have interrupted my piano noodling. He sat behind the B3 organ and we played, grooving for about ten minutes, just the two of us in the room. Hearing those first few notes, I knew that I’d been right, that it was indeed him playing keys on the Brown Sugar record, it was one person’s brain behind all that music, music that had been spinning around and bouncing off the walls of my brain since that long bus ride in Brazil – confirmation that he was everything I suspected and more – and we hit it off.

We fooled around on the instruments and chatted and he asked me if I dug Thelonious Monk, I said I did, I really did. He said he’d only recently got hip to him and then proceeded to casually trot out some ridiculously cool Monk licks that blew my mind. That’s when I knew that not only could this guy really, really play, but that that he had something different. He was possessed of genius, the real thing. In a world where that word has been bandied about and whose currency has been so devalued, he was a genius, the real deal. And I knew even then that this was one of the few times in my life I was likely to be in the same room as that much talent.

The session got underway. The musicians filed in introducing themselves, taking their places, twiddling controls and getting sounds, drinking coffee, telling jokes. John Porter and Joe the engineer came in to make some mic adjustments. ‘What are we doing?’ I asked. John said, “Dunno yet. The song B.B. wants to to cut is ‘Ain’t Nobody Home’ by Jerry Ragavoy. But first we should just play something for everyone to warm up and get some sounds. D. just said he wants to play some Johnny ‘Guitar’ Watson”.

B.B. was a delight to play music with, an absolute monster gentleman. And the rhythm section was killing too: Hugh McCracken, Steve Jordan, Leon Pendarvis and bassist Pino Palladino who had flown in from London, an old acquaintance of mine through a mutual friend, alto player, Mike Paice.

D’Angelo started singing ’Superman Lover’. The musicians fell in, one by one, and the combined instruments locked into a natural groove, everyone gracefully re-calibrating to D.’s unique sense of time as the unit, playing together for the first time, morphed into a well-oiled machine. His unique vocal phrasing, his timing and the way he approached the keyboard smothered extra layers of grease on the gears. For about twenty minutes we jammed, the band fine-tuned now like a cross between a Rolls-Royce and a ‘73 Cadillac Eldorado while the engineers made all the adjustments. We got to the end and I said fuck, that was incredible, let’s cut it. ‘Oh no,’ D. said, ‘I didn’t want to record it, I just felt like playing it!’

We got back to work, and If I remember correctly we cut ‘Ain’t Nobody Home’ in one take. We filed into the control room to listen back and everyone was pleased with what we’d got, ready to move on to the next guest artist and the next tune. I think it’s fair to say that at that time I was perhaps the only one in the room that had really familiar with D’Angelo’s music and knew that one of the things that made him so special was the way he sang his own background vocals. I suggested to D. who was sitting next to me, talking on the phone, that before he left he should stack up some falsetto harmonies on the chorus hook. He seemed pleased that someone had suggested it, almost too shy to have suggested it himself. I had a quick word in John’s ear and D. went back to the vocal mic and laid one part on top of another, quickly, effortlessly, flawlessly and brilliantly. And the song was complete. All that was left to do was to record Wardell Quezergue’s horn arrangement, a separate session that happened a few months later in New Orleans when John was in town working making a record with me at the Boiler Room studio.

D’Angelo was happy and had obviously enjoyed the morning’s work. I don’t think he’d ever done a session quite like this before, a little overawed to be in a New York studio recording with this calibre of session players, and for a legend like B.B. King, no less. He took a few selfies with B.B, introduced me to his friend, Amir, who had a great afro and his girlfriend, Angie, who was holding their new baby.

He was unhappy though with the phone conversation. It had been from his bass player, who had called to cancel – stranding D. at short notice without a bass player for an important gig. An idea had occurred to him though – a long shot. He’d been impressed by Pino’s masterful bass playing and before leaving asked him if there was any chance he might be able to change his plans and fill in.

The rest, as they say, is history.

Here’s the song:

I know – not that exciting after all of that.

Here are some more exciting things, the songs that Mark Cohn and Shawn Colvin covered:

Coexist peacefully, with patience and kindness for all.