The English Language

January 8th, 2013 § 0 comments § permalink

Yes, HG becomes concerned about the beauty of the English language at a time when “fun” has become an adjective rather than a noun; a time when the adverb has been banished and “You’re welcome” has been replaced by “No problem.” However. There is still England and The Economist, a magazine that calls itself a newspaper. Every issue contains memorable English prose. Over the last months there was a review of a book: “God’s Doodle: The Life and Times of the Penis.” The review (as does the book, says the reviewer) proves that one can write about this significant appendage without prurience, pornography, puritanical fastidiousness or forced hearty jollity. And, there’s an obituary of Brian Cobby, “Britain’s Male Speaking Clock.” From 1985 to 2007, it was Cobby’s voice, on the other end of a telephone line, that gave Britons the correct time — accurate to within five milliseconds. This is an obituary that muses amusingly about Time and its various manifestations while, at the same time, painting a portrait of a delightful, typically English, eccentric. And any fan of HBO’s wonderful series Treme will love the article “Home-Grown and Spirit-Raised: An Exuberant New Orleans Ritual Commemorates the Friendship of Escaped Slaves and Native American.” in the Dec / Jan double issue. HG is no Economist press agent and HG is only faintly an obsessed Anglophile, so HG recognizes that good English prose can be found in some American publications. Adam Gopnik in the New Yorker always gives HG pleasure.

N’Orleans Treat

November 6th, 2011 § 0 comments § permalink

Last night, HG and BSK watched their DVD of the HBO post-Katrina New Orleans series. “Treme.” Relished the joy, sadness, madness, piquancy and pathos of that glorious city. HG honored the music pouring out of the TV by pouring some copious amounts of a modest brandy which HG enhanced with Peychaud Bitters. Never heard of Peychaud? It is a bitters native to New Orleans — created by a Creole apothecary — and that’s where HG was introduced to it by a New Orleans native very aptly named Peter Bordeaux. Adding Peychaud to brandy makes it sing. Also good sprinkled over vodka on the rocks. Let the good times roll.

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