My latest Frolic Afield over on Alcohol Professor is an account of my September 23rd Mabon Feast. Of course, one celebrates Mabon with offerings from one’s bountiful harvest of grains, including barley, rye, and corn. Granted, in Pairing Bourbon and Cheese With Four Roses, my grains have been distilled into Four Roses bourbon and paired with a selection of French cheeses, but I assume that’s fine with the goddesses and forest folk.
My latest on The Cultural Gutter is Punching Cthulhu in the Face. Pulp fiction writer Robert E. Howard is best known as the creator of Conan the Barbarian. His stock in trade were fearless, muscular super-warriors who feared nothing and loved the red rage of battle against foes both human and supernatural. He was also a friend and fan of H.P. Lovecraft and tried his hand from time to time at stories set within the “Lovecraft mythos.” But how does Lovecraft’s style of vague dread and horror experienced by perpetually terrified academics hold up when the main player is, say, a skull-cracking Pictish king who laughs at the eldritch horror of the Elder Gods?
The vote may be over, and while Scotland isn’t a newly independent nation (which, if nothing else, saves them having to select a new passport cover color), my latest Frolic Afield at Alcohol Professor pays tribute to the United Kingdom of Whisky. Four countries, four whiskies, one queendom.
A new Frolic Afield, back on Alcohol Professor and back in the state of my birth. This time around, we’re visiting Jim Beam’s American Stillhouse. The Jim Beam distillery used to be a waste of time, little more than a trip to the gift shop and nary a glance at the actual business of making the world’s most popular bourbon. In 2012, Beam substantially revamped the experience, and the result is now one of the must-see stops on the Kentucky Bourbon Trail.
I have a new Frolic Afield up on The Cultural Gutter: The Gentleman Adventurer takes a look at the BBC series Adam Adamant Lives! A swashbuckling Edwardian gentleman, quick with his cane-sword or a witty retort, is frozen in time and revived in swingin’ sixties London, where accompanied by his go-go girl sidekick, he immediately resumes his life of adventure and crime-fighting. Yes, they truly did pull an entire plot right out of my mental wish list.
My time has come. Another Frolic Afield over at the Cultural Gutter. A Halting Fire takes a look at the first season of Halt and Catch Fire, a show with subject matter — the micro-computing revolution of the early 1980s — near and dear to my heart. It’s also about the unwillingness of so many modern television shows to commit to an emotion other than a sort of listless misery.
The shift of the whisky market toward whisky with no age statement on the label is causing all sorts of controversy. In my latest Frolic Afield at Alcohol Professor, I throw myself into the debate. Blinded By the Truth is an account of Diageo’s “Blind Truth About Aging Whisky” seminar at Tales of the Cocktail, a tasting meant to illustrate that a whisky’s age and its quality are not dependent upon one another. However, partway through, it became pretty obvious that the tasting was designed to stack the deck in favor of the point the presenters were asserting.
I spent the better part of a week in New Orleans, seeking out voodoo hotspots and attending Tales of the Cocktail. My latest Frolic Afield for Alcohol Professor is about one of the many (very good) seminars I attended during that week. Bartender, There’s an Anchovy In My Drink is a look at the Italian Futurist movement and the futurist opinion on cocktails. And yes, one of the cocktails — or polibibita — had an anchovy chunk floating in it.
Time for another Frolic Afield over at The Cultural Gutter, where I am writing Einstein and the Bearded Lady, about the Czech science fiction comedy I Killed Einstein, Gentlemen (Zabil jsem Einsteina, panove) from 1970. The film asks the question, “What would men of the future be willing to risk to make sure women don’t have too much body hair?” Silliness ensues.
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A new frolic afield back over at Alcohol Professor. All Hopped Up on Whiskey is a look at the small but interesting trend of distilling finished beer into whiskey, or integrating the use of hops into the whiskey distilling process — not to mention the notion of seasonal whiskey like seasonal beers. I also talk to the guys from Sons of Liberty Distillery in Rhode Island and Darek Bell from Tennessee’s Corsair Distillery.