The Afterword

Musings on the byways of popular culture

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Germany tells Europe what to do…again

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So Israel are still in, Spain, Netherlands, Belgium and Slovenia are out. I’m talking about political hot potato Eurovision which has come up with a fudge that pleases nobody, except Germany and Israel it would seem.

Rather than vote on whether Israel would participate the EBU asked members to vote on accepting tightened voting rules, after the clearly highly organised Israeli block voting almost saw them win last year. Tied to this vote was accepting Israel’s participation.

My son, a big Germany and Eurovision person, we all have German as well as UK citizenship, says that Germany bankrolls Eurovision and if they had pulled their participation and funding the other countries would have had to stump up a lot more cash to keep the thing going. The EBU have gone with the biggest kid on the block who threatened to take their ball and run away if Israel were excluded.

So where from here? At least four countries have withdrawn, and others seem pretty sure to follow. Israel’s vote will, no matter where they end up, be assumed to be suspect. I should say vote organising/rigging is a long and honourable Eurovision tradition and Israel’s last year was not » Continue Reading.

The Joys Of Low Cooking

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As much as I appreciate the various mouthwatering recipes involving fancy metrosexual ingredients (such as vegetables and ‘erbs) that get posted here from time to time, I’d like to get some ideas for rustling up something from the basic stuff that is likely to be found (coasting past its best-before date) in an ordinary blerk’s kitchen. As opposed to the kitchen of someone who cooks with a passion for fine dining.

To give you a taste … play on words there … taste … here’s a favourite of mine:

The Scramlette You start with the vague intention of making scrambled eggs, lightly forking a couple of eggs together with some milk and salt, but then you tip the glop into a frying pan and poke it about until it resembles an omelette that’s been interfered with. Which is what it is. Don’t overcook, take it off the hob while it still glistens, preferably with some white bits still apparent.

Serving suggestion: Couple of slices of buttered toast, salami slices, tip Scramlette on top, splash with Lea & Perrins. Voila! As tasty a cardiac arrest as you’ll get before lunchtime!

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Craptastic Names Of Rock, Pop, n’ Roll.

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Howe Gelb. Him out of Giant Sand, whose solo gigs put the dour back into troubadour. What kind of a name is that? HOWE GELB. Two ugly monosyllables that sound like a glottal stop prelude to a pavement oyster. Yet it is the name of a famousish Show Business Artiste. I can’t think of any others right now, perhaps there aren’t any.