CHARLIE PARKER LIVE AT THE FINALE CLUB 1946 FULL ALBUM
Charlie Parker “At The Finale Club & More” presents five rare broadcasts and private recordings by Bird, including various pairings with other celebrated jazzmen of the era such as Miles Davis, Kenny Dorham, Joe Albany, Nat “King” Cole, Benny Carter, Buddy DeFranco, Lucky Thompson, Max Roach, Al Haig, Bill Harris, Jimmy Knepper, Roy Haynes and Buddy Rich.
The Finale Club broadcast, in Los Angeles, February-March, 1946, is the earliest existing live recording of Bird and Miles together, as well as the only pairing of the saxophonist with pianist Joe Albany. The recording quality is not always up to modern standards, but these sessions are of high historical importance.
01. BILLIE’S BOUNCE (3:42) 02. ORNITHOLOGY (5:00) 03. ALL THE THINGS YOU ARE (5:07) 04. BLUE ’N BOOGIE (5:08) 05. ANTHROPOLOGY (2:48) 06. HOT HOUSE / WHAT IS THIS THING CALLED LOVE (3:50) 07. I MAY BE WRONG (3:02) 08. PARKER’S MOOD (3:23) 09. ’S WONDERFUL (3:11) 10. INDIANA (4:31) 11. ORNITHOLOGY (8:21) 12. COOL BLUES (4:15) 13. BARBADOS (3:55) 14. ANTHROPOLOGY (2:23) 15. ANNOUNCEMENT INTO TEA FOR TWO (2:44) 16. BODY AND SOUL (2:38) 17. CHEROKEE (3:03) 18. ORNITHOLOGY (3:16)
Total time: 71:37 min.
Personnel on tracks #1-5: Charlie Parker (as), Miles Davis (tp), Joe Albany (p), Addison Farmer (b) and Chuck Thompson (d). Recorded at the Finale Club, Los Angeles, February-March, 1946.
Personnel on tracks #6-10: Charlie Parker (as), Jimmy Knepper (tb), Al Haig (p), Tommy Potter (b) and Roy Haynes (d). Recorded in New Brunswick, New Jersey, on August 28, 1950.
Personnel on tracks #11-12: Charlie Parker (as), Bill Harris (tb on #11 only), Buddy De Franco (cl on #11 only), Dick Cary (p), Eddie Safranski (b) and Don Lamond (d). Recorded at Valencia Theater, New York, on March 25, 1952.
Personnel on tracks #13-14: Charlie Parker (as), Kenny Dorham (tp), Lucky Thompson (ts), Al Haig (p), Tommy Potter (b) and Max Roach (d). Recorded at Waldorf Astoria Hotel, New York, on March 5, 1949.
Personnel on tracks #15-18: Charlie Parker (as), Willie Smith (as on #15 only), Benny Carter (as on #16 only), Nat “King” Cole (p), Oscar Moore (g), Johnny Miller (b) and Buddy Rich (d). Recorded At NBC Studios, Los Angeles, March-April 1946
roadkillghostchoir was incredible Friday night at respectables. It was my first time seeing them indoors at an intimate venue and the energy was turned up to 11.
Have no fear of perfection - you’ll never reach it.
Spicy Mango Coconut Noodle Bowl
This Noodle bowl is one of my absolute favourites. The mango and coconut gives it kind of a fruity and sweet touch and the red curry paste makes it spicy and flavourful. I love the combination of the sweetness from the mango with the curry paste as well. I haven’t used any extra salt in here because I try to reduce my sodium intake but you could add some if you’d like to. For the coconut flavour I’ve used a coconut rice milk which is a plant based and sugar free milk and it tastes surprisingly a lot like coconut and it it low fat as well. But if you can’t find it you could just use a plain low fat coconut milk.
- 1 spiralized zucchini
- rice noodles (about 50g-80g or more)
- 1 baby bok choy
- sliced tofu
For the sauce:
- 100ml of coconut rice milk or if you can’t find it low fat coconut milk (such as those you can find next to rice and other plant based milks in grocery stores)
- 1/2 cup of mango, fresh or frozen
- 1 tsp of no oil red curry paste
1. Start with steaming the bok choy on a low heat for about 10 minutes or until it’s cooked but still crunchy and green. When you overdo it with the heat it gets brown really fast so if you have enough time I’d recommend you to steam it on a lower heat for sparing the vitamins and (in my opinion) a better taste.
2. Next cook the rice noodles by simply adding them into boiling water and cook them for about ten minutes or like it’s written on the package
3. Make the sauce by placing the mango and the coconut milk into your blender and blend until smooth.
4. Cut up your tofu into desired shapes and marinate it with the curry paste.
5. When your rice noodles are done, add the zucchini and the sauce and curry paste to taste. Let it sit for 3 more minutes if you want you zucchini noodles to soften a little and warm up everything. Especially recommended when you’ve used frozen mangoes!
6. Now you’re ready to serve. Simply place all the ingredients into a bowl and enjoy!
Love is that condition in the human spirit so profound that it allows me to survive, and better than that, to thrive with passion, compassion, and style.
Just found out roadkillghostchoir is playing respectables in wpb tomorrow night! 🌀
If we are to reach real peace in the world, we shall have to begin with the children.