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Monday, January 31, 2011

Monday Music: Rest in Peace, Gladys Horton




Going mainstream was not to be the fate of The Marvelettes, although the women racked up quite a few hits for Motown. "Please Mr Postman" on Motown label Tamla was the first number one record released by Berry Gordy, written by Gladys Horton. It topped both Pop and R'n'B charts. The album released with it as the title song had a drawing of a mailbox, instead of the Marvelettes. Albums were not wont to depict black faces at the time.

Perhaps one of the reasons that the Marvelettes played third to both Supremes and Vandellas was that their crossover appeal was limited. Still they, along with the Shirelles, Chantels and Spector's ladies, are an integral part of what has been called the "Girl Group Sound."

The three women on this album are all original Marvellettes: Wanda, Gladys and Katherine. After this Gladys took leave and was soon followed by Katherine.



Gladys was 23 years old when she sang lead on "I Know Better" -- all grown up. She was something of a trail blazer as a 18 year old pop song composer. The song she wrote was covered by the Fab Four.

Sunday, January 30, 2011

Your Sunday Stud: Rob Wilson


DNA Picked up on him, as did AllHotMen.com. No surprise there. Well, if they can, so can we!


We're pretty sure NY loved him back.


As you can see, what's not to love.

Saturday, January 29, 2011

Goodnight Beefcake from Kevin McDermott

Saturday Beefcake Foreplay

Saturday Beefcake Dessert

Saturday Beefcake: Secondo Piatto, Something Not So Italian

The main course is the secondo piatto, or the second plate. Here is something very enjoyable. easy and very tasty.


Orange Juice, fresh, one cup
Chile Sauce, one half cup
Bell Pepper, one, sliced
Mustard, one teaspoon
Garlic, one clove, chopped
Soy Sauce, two tablespoons
Molasses, one tablespoon
Mandarin Orange, slices, two or three
Chicken, one, cut up
Olive Oil
Oven, pre-heated 350F


1. Brown the chicken parts
2. Place the parts in a baking dish.
3. Add all the ingredients.
4. Bake for 45 minutes, turning from time to time


A little spicy morsel to munch on; chicken with an edge, so to speak.

Saturday Beefcake: Primo Piatto, Something Italian

This is one of the best recipes for pasta you can find. The Primo Piatto, literally first plate, is quite often pasta.


Spaghetti al Brandy

Spaghetti, 400 grams (one pound)
Baked Ham, 100 grams (quarter pound)
Parmigiano, grated, 50 grams (a couple of tablespoons)
Butter, 50 grams
Onion, one, small, chopped
Heavy Cream, eight ounces
Granny Smith Apple, one half, chopped
flour, cognac, coarse salt, ground pepper


1. Melt the butter in a large pan, adding a teaspoon of flour
2. Add the onion and the apple.
3. Cover and cook over a low flame. This needs to be cooked slowly. Stir and mix the ingredients from time to time.
4. In the meantime, cook your pasta.
5. When the onion mixture is lucent, sprinkle it with cognac and let it evaporate.
6. Add the cream and the parmigiano.
7. Cook it on a high flame for a minute or two.
8. Salt. Pepper.
9. Once the pasta is tossed with the sauce, garnish with strips/sticks of cooked ham.



There are variations with this recipe. Cognac can be substituted with grappa. Cooked ham can be replaced with turkey bacon or not used at all. Enjoy this for your cold winter night.

Your Saturday Beefcake Matinee: Courtesy of Datalounge



Joe Manganiello and Armie Hammer-lovers?
The True Blood hunk and the Winklevoss twins guy spent Christmas together. Hammer [actually it was Manganiello] told someone at the E! After Party that Hammer's mommy even gave him special pjs to wear. He said they're really close friends. They're both around 6'5", easy to spoon with and everything. Could it be possible they're actually LOVERS?
Excuse me, I have to rub one out now.

Your Saturday Beefcake Kevin McDermott Moment: Luciano!


That moment was brought to you by Nature!

Your Saturday Beefcake Rising and Shining






The top two are from the excellent photographer Kevin McDermott. Reveille.

Friday, January 28, 2011

Friday Feature: Gregory Nalbone


Birdland’s Jim Caruso praises Gregory Nalbone for the gift of his “rangy, sweet-sounding tenor voice” that he uses “sensitively for dramatic effect.”

Nalbone debuts his new cabaret show, “Love is in the Air: Songs of Romance & Passion,” which has a range of pieces from standards to contemporary pop/ rock.

He is accompanied by pianist David Schaefer, with Saadi Zain on bass and Russ DiBona on drums.

Metropolitan Room, 34 W. 22nd St. Feb. 6, 7 p.m.

Admission is $20, with a two-drink minimum.


Thursday, January 27, 2011

Wednesday, January 26, 2011

The Wednesday Word: Love Out Loud VI

We are pleased to announce that POZ and We Love Soaps have joined forces in presenting the sixth annual Love Out Loud at Prohibition 503 Columbus Ave (near 84th) in New York City's upper west side on May 11, 2011 from 5:30pm to 9:00pm. Stay tuned for updates and save the date.

Love Out Loud is a fund-raising event staged to benefit AIDS Walk New York. Past attendees have included Ilene Kristen, Thorsten Kaye, Matt Walton, and Chris Meloni among many other stars from stage and television.





Tuesday, January 25, 2011

Tuesday Talent: Linda Purl



Feinstein's at Loews Regency, presents television and stage star LINDA PURL on January 26 and 27, 2011 at 8:30 PM.
Mention code Purl11 for special all inclusive $75.00 and $100.00 show/dining packages.
The club is located at Regency Hotel 540 Park Avenue at 61st Street
For ticket reservations and club information, please call (212) 339-4095 or visit us online at Feinsteinsatloewsregency.com and TicketWeb.com.


Noted critic Rex Reed called her show “an hour of seamless enchantment. She has an impressive range, perfect intonation and awesome phrasing.” In her diverse stage show, Ms. Purl will perform timeless standards (“Out Of This World,” “Come Rain or Come Shine”), popular theater songs (“Wouldn't It Be Loverly,” “Whistle a Happy Tune”), as well as Country Western classics with her own jazz feel. She will be joined by Music Director Tedd Firth and special guest vocalist Tom Wopat.


Born in Connecticut and raised in Japan, Linda became the only foreigner to train at the Toho Geino Academy. Linda returned to the States to study at the Neighborhood Playhouse, Lee Strasberg Institute and later with Robert Lewis, an original member of The Group Theatre and co-founder of The Actor's Studio. Her stage credits include The Adventures of Tom Sawyer; Hallelujah, Hallelujah! the original production of the Pulitzer Prize winning play Dinner With Friends, The Road To Mecca (with Miss Julie Harris), Nora (with Michael York), The Three Penny Opera (with Betty Buckley), Grease, On a Clear Day, ; Oliver, The King and I, Love Letters with both Stacey Keach and Desi Arnaz, Jr.; Tusitala (with Miss Julie Harris), Hippolytos as Phaedra in the inaugural production Getty Classical Theatre. Linda is recipient of six Dramalogue Best Actress Awards and two Dramalogue Awards as Best Producer. She has received two Robby Awards for Best Actress and is a three time nominee of the Los Angeles Drama Critic's Award for Best Actress and is the recipient of the Connecticut Critics' Award for Outstanding Performance in a Play for her work in The Baby Dance.

Linda has performed her cabaret act at The Rose Tattoo, The Cinegrill, The Gardenia, The Jazz Bakery as well as performed in concert at the Luchman Hall, Los Angeles; White Barn Theatre, Westport, Ct; Toho Imperial Theatre, Tokyo; Pike's Peak Center, Colorado Springs; Town Hall, NYC. She is an Associate Artist of the American National Theatre, co-founder and served as Founding Executive Director of the Colorado Festival for World Theatre and is Festival Director of the Rubicon International Theatre Festival.

Monday, January 24, 2011

Monday Music with Mighty Kate

New York Songstress Mighty Kate's first official Music Video of her song, "To Yesterday" from new album MIGHTY KATE (available now on iTunes). Filmed and directed by Mickey Fisher.

Sunday, January 23, 2011

Your Sunday Stud: Trevor Adams


From his Facebook fan page:

Trevor Adams was born and raised in Houston, Trevor grew up with one brother, whose learning disabled, a stressed single parent Mother and a Father who was an alcoholic. Although things were challenging Trevor did have the privilege to start organized sports at a relatively young age. He was on the swim team at the age of five until age twelve, his winning times qualified him for the all-star team (a local championship for athletes). Trevor also enjoy the pleasures of baseball for three years, basketball and football while in middle school and tennis while in High School.




He has appeared in a movie (My Guaranteed Student Loan, Fall 2011) and is working on another for early next year and has a major commercial campaign to launch.




Trevor currently works as a Fitness Trainer/Marketing Director and co-owns his own gym. He also owns his own production company, (reviving Broadway shows and producing them locally) and is co-producing his next film. He promotes himself independently as a model. He has a strong passion for animals and is fixing to start up his own non-profit charity called, Planet Animalia, which will not only help homeless domesticated animals find owners but help endangered animals as well. He has volunteered at the local animal shelter and plans on purchasing a few animal exhibits to bring to the local Zoo, to help showcase the beauty of the animal kingdom.




To learn more about Trevor Adams, please visit his website at www.trevoradamsgym.com (read less)

Saturday, January 22, 2011

Ending Beefcake Broadcast Day


Saturday Beefcake Foreplay


Gettin' Beefier with Saturday Beefcake


Thanks to James Beard Foundation:

Barolo-Braised Short Ribs with Creamy Asiago and Sage Polenta

Brett McKee
Oak Steakhouse
Charleston, SC

Braised Short Ribs:
2 tablespoons olive oil
2 pounds flanken-style short ribs
Salt and freshly ground black pepper, to taste
1 carrot, peeled and chopped
1 stalk celery, chopped
1/2 medium yellow onion, chopped
2 garlic cloves, sliced very thin
2 tablespoons tomato paste
1 cup Barolo wine
1 cup canned whole tomatoes, crushed by hand
1/2 cup veal or beef stock
1/4 bunch thyme
1/4 bunch rosemary
1/4 bunch oregano




Polenta:
3 cups whole milk
2 cups polenta
2 cups chicken stock
1/2 cup grated parmesan cheese
1/4 cup grated Asiago cheese
2 leaves sage, finely chopped
1 sprig of thyme, leaves removed
Salt and freshly ground pepper, to taste




Method:
To prepare the short ribs, preheat oven to 375ºF. In a large Dutch oven, heat the olive oil over high heat. Season the ribs with salt and pepper and cook on both sides until brown, about 2 minutes on each side. Remove from the Dutch oven and set aside. Add carrots, celery, onions, and garlic to the Dutch oven and cook until browned, about 5 to 7 minutes. Add the tomato paste and cook for 1 more minute. Add the wine, tomatoes, and stock and stir, scraping the sides and bottom of the pot to pick up any caramelized bits that formed as the ribs were browning. Add the thyme, rosemary, and oregano. Bring the braising liquid to a boil and add the ribs. Cover the Dutch oven and place in the preheated oven until the ribs are very tender, about 1 to 1 1/2 hours.




When the ribs are done, take the Dutch oven out of the oven. Gently remove the ribs and transfer to a plate. Strain the braising liquid and discard the solids. Add the strained liquid to the Dutch oven and boil for about 10 minutes, until it has reduced by a third. Return the ribs to the pot. If serving immediately, cover until serving time. If serving later, let cool and place in the refrigerator.






To prepare the polenta, bring the milk to a slow boil. Slowly add the polenta, whisking constantly to avoid lumping. Continue whisking and cook for 10 to 15 minutes, until very thick. Add the chicken stock while whisking the polenta constantly. Mix in the parmesan, Asiago, sage, and thyme. Season with salt and pepper.




To serve, spoon some polenta onto a plate. Place a serving of short ribs on top. (If the short ribs have been in the refrigerator, warm them in a 300ºF oven until heated through.) Search RecipesSearch by ingredient or keyword: