January 3, 1958, was a productive day in Gene's recording career, he recorded enough material for two complete Prestige albums, 'Groove Blues' and 'The Big Sound'.
'Groove Blues'
Released in 1958, this session features Gene's big tenor along with John Coltrane who's unusually on alto saxophone, Pepper Adams on baritone sax, Paul Quinichette on tenor, Jerome Richardson on flute, Mal Waldron on piano, George Joyner on bass, and Art Taylor on drums. The title track is a medium blues done just right, and everyone swings for the seats on "Jug handle"
Released in 1958, this session features Gene's big tenor along with John Coltrane who's unusually on alto saxophone, Pepper Adams on baritone sax, Paul Quinichette on tenor, Jerome Richardson on flute, Mal Waldron on piano, George Joyner on bass, and Art Taylor on drums. The title track is a medium blues done just right, and everyone swings for the seats on "Jug handle"
- Ammon Joy
- Groove Blues
- Jug Handle
- It Might As Well Be Spring
'The Big Sound'
This one wasn't released, until 1961. Mal Waldron’s "The Real McCoy", is the only track that has John Coltrane on alto, and the tenor of Paul
Quinichette. Baritonist Pepper Adams is aboard for two of the
performances, and flutist Jerome Richardson (along with pianist Mal
Waldron, bassist George Joyner and drummer Art Taylor) are on all four. Gene Ammons is easily the main star, excels in this setting.
- Blue Hymn
- The Real McCoy
- Cheek To Cheek
- That's All
Before the advent of Ben & Jerry, Thrifty ice cream was the one to get. My friend and I lived on Onyx Summit. 9000 ft. We supplied Big Bear with firewood. Well not the whole city but we sold to the hardware store and some Inns & Hotels who would resell it to tourists. One week we were cutting wood, splitting it and loading it in the truck for delivery. The whole time we were working my buddy filled my head with tales of Thrifty Rocky Road and that as soon as we were done it would all be worth it for the Rocky Road we would get in town. Well I guess it was a holiday weekend or it had snowed and the skiers had been there first but we delivered all our wood, walked into Thrifty's, ordered a triple cone each, and the guy said he was sorry but they were out of Rocky Road. Sold out of every flavor except vanilla, did we want that? We began the long drive home empty handed.
ReplyDeleteAfter the arrival of Ben & Jerry's I liked Wavy Gravy. I'm not sure what the flavor was supposed to be but it sure was good. I can't find that flavor anymore. But that's probably a good thing.
Hang tight, Wavy Gravy gets resurrected every so often.
DeleteI like lots of "stuff" in my ice cream - moose tracks, heath bar, cookie dough. Worked at a dairy during high school. Worked my way up from bottle washer to ice cream maker. We had about 40 regular flavors and some seasonals like pumpkin at Thanksgiving and eggnog at Christmas and an all-you-could-eat policy for employees.
ReplyDeleteI also liked Pistachio before they substituted almonds. Why they do that? And Black Walnut when I can find it.
ReplyDeleteAugust that sounds like a good job for starters. I think I started working in Pizza. Real pizza. Before franchises. But we would trade pizza for ice cream with a privately owned place down the boulevard. When young it was always good to have a job that offered free food.
In later years I went back to pizza. The owner let us have a medium pizza plus any bad orders. My dog was very grateful for that. I remember him taking a large uncut pizza over to the fence and eating it in front of the neighbors dog.
Pistachio is served at a nearby Indian Restaurant. It is a perfect 'capper.'
DeleteYour right, Pistachio it the perfect "capper" it's green but not mint. The nuts are soft and not crisp. I agree with the Indian Restaurant.
DeleteMangoes in Seville are unreal and a local shop makes a Mango ice cream (but I actually prefer their Mango frozen yogurt).
ReplyDeleteNegative chip (white chocolate chips in dark chocolate) from JP Licks in Boston. - Muzak McMusics
ReplyDeleteThat sounds yummy!
DeleteThanks Babs. As a person that has no sugar added ice cream every day (for the past 20+ years), vanilla is my choice. You can add so many things to it, or even plain is occasionally good too. I have tried many flavors throughout the years. I can remember making ice cream for my kids a really long time ago and peach (with fresh peaches) was always a big hit.
ReplyDeleteI love vanilla.
ReplyDeleteI like good ol’ chocolate.
ReplyDeleteThe other day I went to my favorite ice cream parlor, Morgenstern’s Finest Ice Cream (https://www.morgensternsnyc.com/), which is a 20 minute walk away. I had a taste for my favorite flavor they make: chocolate with Sichuan peppercorn, it’s out of this world! Sadly, it was temporarily off the menu. So I had a Banana Brulé instead.
Morgenstern’s have these tiny spoons, so you can sample a flavor for free. So there’s this guy in front of me who asked, “Can I try the vanilla?” I can see someone not being sure of Sichuan peppercorn or Strawberries N' Matcha, but vanilla, really? A friend who was joining me quietly said, “Where’s this guy been?”
Ha! On the other hand, could be a vanilla connoisseur.
DeleteAs I live far from gastronomical resources, these days I make do with a decent, locally made French vanilla to which I add chunks of 88% cacao chocolate bar. Not exotic but deelish nonetheless.
ReplyDeleteI've been leaning toward mint chocolate lately, but I'll eat most any flavor if I'm needing a frozen fix.
ReplyDeletePierre's here in Cleveland makes a mash-up flavor: vanilla/butter roasted pecans/caramel/fudge. It is called Night At The Museum (referencing the Cleveland Museum of Art.) This is my favorite of the moment.
ReplyDeleteJug is one of those dependables, like Ben Webster, Lockjaw Davis, Houston Person, where the instant journey from breath to sound always hits the spot.
I'm a fan of Pierre's no sugar added butter pecan. I'll bet it's really good with the caramel/fudge sweetened version. I'm a bit south of you in Massillon.
DeleteLink
ReplyDeletehttps://we.tl/t-VGJOE2fnBt
Pralines & Cream (Haagendaas)
ReplyDeleteVanilla. Now associated with blandness, vanilla has a beautiful, subtle flavor too often lost in a tsunami of additives and E-numbers.
ReplyDeleteAnd very nice on a warm fruit pie.
DeleteAnd so are you, sweetpants.
DeleteMint, dunked in quick set chocolate and a Cadburys Flake jammed in there for good measure.
ReplyDeleteThailand has great coconut ice cream, but nowadays (like coffee) there are lots of shops selling homemade icecream and yesterday I had an excellent mocha-almond and the day before I enjoyed salted caramel.
ReplyDeleteMint and Pistachio
ReplyDelete