Tough loss for the Tigers. They had the Sox where they wanted them. They were poised to take a 2-0 lead. But they failed.

A split on the road is good. Verlander in Game 3 is good. Losing last night: rough.

[Photo Credit: Charlie Riedel/AP]

Let’s Go Ti-Gers!

[Picture Via: This Isn’t Happiness]

Alabama–John Coltrane

[Photo Credit: Lisa Wilson]

Couple of games today–we’ll be rooting for the visitors in both.

Let’s Go Base-ball!

[Photo Via: It’s a Long Season]

Naughty Rita–Fletcher, Beatles mash-up by Ill Chemist

[Photo Credit: Frank Horvat]

Game 1 of the NLCS. Dodgers vs. the Cards.

Let’s Go Base-ball!

[Photo Credit: Nick Gerber]

Comes news that Sachin Tendulkar is retiring. 

Here’s more from Time.

[Photo Credit: Sumit Dayal]

Woody Allen movie posters. 

FourFingerWu gives us Walker Evans.

That’s the old term for a fastball pitcher who always has a lethal curve ball. Yeah, the home plate umpire had a generous strike zone last night, but Justin Verlander was a load. What an impressive performance.

I liked the A’s chances against the Red Sox more than I like the Tigers’ chances, but so be it:

Let’s Go Tigers.

For our man Ken:

Let’s Go A’s!

[Photo Via: It’s a Long Season]

Katerina Cizek’s Out My Window project is seriously dope. 

See for yourself.

Alice Munro has won the Nobel Prize for Literature.

I like this from her 1994 Paris Review Interview:

MUNRO: I write every morning, seven days a week. I write starting about eight o’clock and finish up around eleven. Then I do other things the rest of the day, unless I do my final draft or something that I want to keep working on then I’ll work all day with little breaks.

INTERVIEWER: Are you rigid about that schedule, even if there’s a wedding or some other required event?

MUNRO: I am so compulsive that I have a quota of pages. If I know that I am going somewhere on a certain day, I will try to get those extra pages done ahead of time. That’s so compulsive, it’s awful. But I don’t get too far behind, it’s as if I could lose it somehow. This is something about aging. People get compulsive about things like this. I’m also compulsive now about how much I walk every day.

INTERVIEWER: How much do you walk?

MUNRO: Three miles every day, so if I know I’m going to miss a day, I have to make it up. I watched my father go through this same thing. You protect yourself by thinking if you have all these rituals and routines then nothing can get you.

INTERVIEWER: After you’ve spent five months or so completing a story, do you take time off?

MUNRO: I go pretty much right into the next one. I didn’t use to when I had the children and more responsibilities, but these days I’m a little panicked at the idea of stopping—as if, if I stopped, I could be stopped for good. I have a backlog of ideas. But it isn’t just ideas you need, and it isn’t just technique or skill. There’s a kind of excitement and faith that I can’t work without. There was a time when I never lost that, when it was just inexhaustible. Now I have a little shift sometimes when I feel what it would be like to lose it, and I can’t even describe what it is. I think it’s being totally alive to what this story is. It doesn’t even have an awful lot to do with whether the story will work or not. What happens in old age can be just a draining away of interest in some way that you don’t foresee, because this happens with people who may have had a lot of interest and commitment to life. It’s something about the living for the next meal. When you travel you see a lot of this in the faces of middle-aged people in restaurants, people my age—at the end of middle age and the beginning of old age. You see this, or you feel it like a snail, this sort of chuckling along looking at the sights. It’s a feeling that the capacity for responding to things is being shut off in some way. I feel now that this is a possibility. I feel it like the possibility that you might get arthritis, so you exercise so you won’t. Now I am more conscious of the possibility that everything could be lost, that you could lose what had filled your life before. Maybe keeping on, going through the motions, is actually what you have to do to keep this from happening. There are parts of a story where the story fails. That’s not what I’m talking about. The story fails but your faith in the importance of doing the story doesn’t fail. That it might is the danger. This may be the beast that’s lurking in the closet in old age—the loss of the feeling that things are worth doing.

INTERVIEWER: One wonders though, because artists do seem to work to the very end.

MUNRO: I think it’s possible that you do. You may have to be a little more vigilant. It’s something I never would have been able to think of losing twenty years ago—the faith, the desire. I suppose it’s like when you don’t fall in love anymore. But you can put up with that because falling in love has not really been as necessary as something like this. I guess that’s why I keep doing it. Yes, I don’t stop for a day. It’s like my walk every day. My body loses tone now in a week if I don’t exercise. The vigilance has to be there all the time. Of course it wouldn’t matter if you did give up writing. It’s not the giving up of the writing that I fear. It’s the giving up of this excitement or whatever it is that you feel that makes you write. This is what I wonder: what do most people do once the necessity of working all the time is removed? Even the retired people who take courses and have hobbies are looking for something to fill this void, and I feel such horror of being like that and having that kind of life. The only thing that I’ve ever had to fill my life has been writing. So I haven’t learned how to live a life with a lot of diversity.

Watch from the 6:00 mark. Says it all.

Welcome back to Where & When, the game in which you try to figure out where and when the heck this picture was taken.  It is getting a little harder to find challenges that aren’t obvious or harder to look for on the net, but I try. I’m also open to suggestions, so if you have a challenge of your own you would like your fellow Banterers to play, send me a high res pic with notes and I’ll try to slide it into the queue.

Meanwhile, here is today’s challenge:

I’m not sure if this is a photo or a realistic painting.  I did have to erase some info from the pic, so if the clouds look a little funny, it’s my fault.  What I’m looking for here is when this bridge was built and one of two names it went by.

Hint: This bridge was replaced by another bridge.  Bonus if you know the name of the new bridge and when it replaced this one.

Send your answers to cixposse at gmail dot com and feel free to discuss your thoughts on the thread (no spoilers!).  If you come across the actual site, don’t post it, but you can use it with your answer as long as you give a thorough response.

A Route 66 for the first person with the right answers, and cream sodas for the rest.  Enjoy, I’ll try to get back to you in the evening!

[Photo Credit: Atlas Obscura]

Never mind nuthin’:

Let’s Go Buc-cos!

Joe G is coming back.  Jon Heyman tweets that it is a 4-year deal worth $16 million.

You can watch “League of Denial,” the PBS Frontline documentary about concussions and the NFL here.

David Bryne writes about New York City:

I moved to New York in the mid 1970s because it was a center of cultural ferment – especially in the visual arts (my dream trajectory, until I made a detour), though there was a musical draw, too, even before the downtown scene exploded. New York was legendary. It was where things happened, on the east coast, anyway. One knew in advance that life in New York would not be easy, but there were cheap rents in cold-water lofts without heat, and the excitement of being here made up for those hardships. I didn’t move to New York to make a fortune. Survival, at that time, and at my age then, was enough. Hardship was the price one paid for being in the thick of it.

As one gets a little older, those hardships aren’t so romantic – they’re just hard. The trade-off begins to look like a real pain in the ass if one has been here for years and years and is barely eking out a living. The idea of making an ongoing creative life – whether as a writer, an artist, a filmmaker or a musician – is difficult unless one gets a foothold on the ladder, as I was lucky enough to do. I say “lucky” because I have no illusions that talent is enough; there are plenty of talented folks out there who never get the break they deserve.

Some folks believe that hardship breeds artistic creativity. I don’t buy it. One can put up with poverty for a while when one is young, but it will inevitably wear a person down. I don’t romanticize the bad old days. I find the drop in crime over the last couple of decades refreshing. Manhattan and Brooklyn, those vibrant playgrounds, are way less scary than they were when I moved here. I have no illusions that there was a connection between that city on its knees and a flourishing of creativity; I don’t believe that crime, danger and poverty make for good art. That’s bullshit. But I also don’t believe that the drop in crime means the city has to be more exclusively for those who have money. Increases in the quality of life should be for all, not just a few.

[Picture by Bags]

From her second cookbook, I thought I’d share bit of Marcella with you:

The Good Italian Cook

by Marcella Hazan

I know young people now who play the piano as … one can’t … can’t play it better. But then, when I hear them play it that way, I have my little questions for them. I ask them, when will you start to make music?

—From an interview given by Arthur Rubinstein on his ninetieth birthday

Music and cooking are so much alike. There are people who, simply by working hard at it, become technically quite accomplished at either art. But it isn’t until one connects technique to feeling, turning it into the outward thrust of that feeling, that one becomes a musician, or a cook.

The good Italian cook is an improviser, whose performance is each time a fresh response to the suggestions of an inner beat.

Those who set out to become accomplished Italian cooks have at least one advantage over others—there are no acrobatic movements to execute, no intricate arabesques to master. Italian cooking produces some of the most delectable food in the world, with astonishingly simple means. Except for rolling out pasta by hand, an Italian cook does not need to command special skills. There are none of the elaborate preliminaries one may find in other cuisines. La buona cucina is not an exercise in dexterity. It is an act of taste.

Taste, like rhythm, may be described, but it does not exist until it is experienced. Carefully annotated recipes are useful because they lead to the re-creation of an experience, they demonstrate what can be accomplished. But one must bear in mind that a recipe is only the congealed record of a once fluid and spontaneous act. It is this spontaneity that the good cook must recover. To attempt to reproduce any dish, time after time, through plodding duplication of a recipe’s every step, is futile and tedious, like memorizing a ditty in some foreign tongue.

As the Greek philosopher Heraclitus said, no one ever steps into the same river twice. One does not need to be a philosopher, only a cook, to know that no dish ever turns out again exactly the same. Cooking, like life itself, flows out of the experienced past, but belongs to the unique moment in which it takes place. From one occasion to the next, you will not find vegetables at the identical stage of ripeness or freshness. No two cloves of garlic, no two bunches of celery, no two peppers in a basket have exactly the same flavor, no cuts of meat duplicate precisely the texture and tenderness of those of another day. Each time you bring your ingredients together, your own hand falls with a difference cadence. The objective in good Italian cooking is not to achieve uniformity, or even absolute predictability of result. It is to express the values of the materials at hand, and the unrepeatable intuitions of the moment of execution.

All this does not mean there are no rules. Of course, there are rules. There is structure to Italian cooking just as there is structure to the music of a dance. The brief suggestions that follow here and the recipes of the book will succeed, I hope, in making you aware of how Italian cooking is achieved. Even more, I hope that eventually the recipes will release you from their grasp, and allow you to cook through the unfettered exercise of your own taste. Once you have understood technique you must stop paying attention to it. You must stop counting teaspoons and begin to cook.