How I almost learned to play an instrument without trying very hard
I’m sure some people still think hackers are internet troll-type losers who spend their days cracking codes, infiltrating databases and basically screwing up the system. Well, those people haven’t been to Quelab. Quelab, for those of you who aren’t in the know, is a local hackerspace right here in Burque. If you’re anything like me, who had no preconceived notions of what a hackerspace would entail (minus watching that terrible Angelina Jolie movie in the ’90s), then you might find yourself pleasantly surprised.
It must be an exceptional quality that brings The Peking Acrobats to Albuquerque’s Popejoy Hall on January 20th for their fourth consecutive year of body-bending spectacle. After all, to accommodate everything from big-name Broadway shows to world-class dance troupes, a venue’s got to be selective.
Street food steps out at Urban Hotdog Company
A whale bit my legs off and all I got was sex with a musclebound Belgian
It’s possible the ailments afflicting the French drama Rust and Bone are not the result of anything culturally specific. They could simply be the the sole artistic bias of writer-director Jacques Audiard, with no reflection on his fellow, Sorbonne-educated countrymen. But damned if—in their dark, existential, ennui-riddled self-importance—they don’t feel oh-so-French.
“King of the Nerds” on TBS
TBS’ reality competition “King of the Nerds” isn’t anything television hasn’t seen before. It’s one of those “Survivor”-meets-“The Real World” shows that tosses a bunch of people into a house, gives them some prize money to fight for, then sits back and watches as they bump one another off in their quest to become the last man or woman standing. The show gets major bonus points, however, for going all the way with its concept.
Breakfast at Grandma’s K & I Diner
Several Sundays ago I was bumbling about the downtown breezeway, standing in lines and taking my turn gathering up the freebies offered to the homeless. At the end of one line stood a man I knew only by face and circumstance. He asked a moment of my time. I obliged. He explained he'd listened-in to one of my diatribes and was intrigued. He thought it worthy of print, suggested I write it down and submit it for publication. I blushed under my beard, thanked him for the flattery and said I would think about it.
Gripping drama targets the gritty details of warmaking
“1600 Penn” on NBC
Local Spin fuses past and present sound
International Theatre Festival returns with puppets, masks and a giant igloo
Bone stock is neither soup nor broth, but it is the base for both and can be used in the making of nearly any savory dish. An ingredient rather than a finished product, stock doesn’t taste like much on its own. And making it right is a lot more involved than boiling a leftover turkey carcass.