Mitch & Mickey - A Kiss At The End Of The Rainbow
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Mitch & Mickey - A Kiss At The End Of The Rainbow
RIP Catherine đĽ

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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On hilarious improvisation, loving things both genuinely and ironically, shipping celebrities, and more. Transcript coming soon. Support fil
Another new episode!
Script below the break
A MIGHTY WIND (2003). Christopher Guest directs a mockumentary of a folk reunion.
Bad thoughts blow withoutÂ
any breeze. Good thoughts ride onÂ
the mindâs mighty wind.Â
âRed Leaf Haiku by Š John Clark Helzer
⨠My latest original song, âGuiding Lightâ, is here!
Listen right from this post on YouTube đľ
Or stream it on Spotify to add it to your library đ
Reblog if it blessed your day đ
#OriginalSong #SingerSongwriter #GuidingLight #MusicRelease #Acoustic #Spotify #YouTubeMusic #Inspiration

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch ⢠No registration required ⢠HD streaming
A weekly, hour-long romp through the worlds of media, politics, sports and show business, leavened with an eclectic mix of mysterious music, hosted by Harry Shearer.
or here:
https://harryshearer.com/le-shows/april-02-2023/
00:00Open/ Unwigged & Unplugged: An Evening with Christopher Guest, Michael McKean, and Harry Shearer
00:37'Old Joe's Place' by Christopher Guest, Michael McKean, and Harry Shearer
03:51'Never Did No Wanderin'' by Christopher Guest, Michael McKean, and Harry Shearer
08:19'Clam Caravan' by Christopher Guest, Michael McKean, and Harry Shearer
12:21'Start Me Up' by Christopher Guest, Michael McKean, and Harry Shearer
16:09'Loco Man' by Christopher Guest, Michael McKean, and Harry Shearer
19:53'This Bulging River' by Christopher Guest, Michael McKean, and Harry Shearer
24:51'The Clotworthy Memo' by Christopher Guest, Michael McKean, and Harry Shearer
28:35'All The Way Home' by Christopher Guest, Michael McKean, and Harry Shearer
31:44'Blood On The Coal' by Christopher Guest, Michael McKean, and Harry Shearer
35:14'(Listen To The) Flower People' by Christopher Guest, Michael McKean, and Harry Shearer
40:07'Corn Wine' by Christopher Guest, Michael McKean, and Harry Shearer
43:01'The Majesty Of Rock' by Christopher Guest, Michael McKean, and Harry Shearer
48:15'All Backed Up' by Christopher Guest, Michael McKean, and Harry Shearer
51:22'Stonehenge' by Christopher Guest, Michael McKean, and Harry Shearer
56:21'A Mighty Wind' by Christopher Guest, Michael McKean, and Harry Shearer
Beans make us fart. So whatâs a legume lover to do?
A Mighty Wind: Of Beans, Gas, and Acceptance
By: Lukas Volger Illustrations: Ellie Skrzat
Beans make us fart. So whatâs a legume lover to do?
hy do beans make us fart? Easy: because they contain a chain of complex sugars called oligosaccharides that our digestive enzymes canât break down. Our intestinal bacteria ferment these sugars and, like the pffft that sputters from a jar of kimchi as itâs uncapped, the fermentation process that beans undergo inside our bodies creates a pungent, gusty by-product that makes its way out through our intestinal tracts.
But what are we supposed to do about it? Thatâs more difficult to answer, especially in the current culinary moment. Over the past few years, voguish elimination diets have vilified beans for the lectins they contain, which the practitioners of these diets say can cause low-grade, chronic inflammation, leading to allergy-like symptoms of redness and swelling, as well as autoimmune diseases, weight gain, and much more
But beans are also assuming more of a starring role on menus across the country. At Tartine Manufactory in San Francisco, for example, a recent lunch centered on an elegant bowl of shelling beans topped with a soft-boiled egg, ricotta salata, and some wispy pea and fava greens. In Brooklyn, the menu at Marlow & Sons features a standalone dish of braised cannellini beans sprinkled with nuggets of crisp bread crumbs and a puddle of aioli. And this April, beans even got the New Yorker treatment.
But while many foods give us gas (oligosaccharides are also present in onions, garlic, savoand artichokes, and dairy is thought to be one of the leading causes of gas), beans continue to fog the popular imagination. For as long as bean farts have been plaguing our postprandial comfort, weâve been grappling with how we can go about eliminating them.
Herb and spice remedies are abundant in seemingly every cuisine: Epazote, savory, fenugreek, asafoetida, cumin, fennel, ginger, bay leaf, turmeric, and kombu are all thought to be effective. While there arenât many robust or conclusive scientific studies on their utilityâthey persist instead in the realm of cultural and generational loreâginger, fennel, and turmeric have shown a few promising signs.
But you can also take a pill: Beano. A health-food store standby, Beano is an enzyme supplement that you take at the beginning of a meal. It acts as a sort of drum major, guiding the food through your gut with the missing enzyme that makes beans digestible. Thereâs also Gas-X, an over-the-counter simethicone, or anti-foaming agent, that works by breaking down the bubbles in the gut. After consuming your beans, you can chew a tablet or swallow a pillâitâs a no-guilt dessert, although admittedly a lousy one.
If youâre making beans at home, you can cook the oligosaccharides right out of them, because these complex sugars appear to be water soluble. In her best-selling bean opus, Bean to Bean, Crescent Dragonwagon offers an elaborate, USDA-devised âdegassingâ method for cooking beans: Using a nine-to-one water-to-bean ratio, soak dried beans overnight, then drain and thoroughly rinse them. Submerge them in another nine-to-one ratio of fresh water and cook, covered, for 30 minutes, then drain and rinse again. Refresh once more with the nine-to-one water proportion and cook one last time, until the beans are tender. You do have to discard the cooking liquid, which many cooks, including me, believe to be one of the best parts of a pot of beans.
But if all this fails, thereâs a prevailing belief that if you just eat more beans, your body will adapt, learning over time how digest them without the vaporous wake. Let me say that I eat a lot of beans and they still cause me gas, and this kind of advice reminds me of friends who used to insist that my debilitating cat allergy would subside if Iâd just spend more time with cats.
So I asked Sarina Pasricha, a gastroenterologist at the Delaware Center for Digestive Care, if there was any merit to the idea. She couldnât support it with medical data but said that one could argue that increasing dietary fiber through a high-fiber food like beans would serve to diversify the gutâs bacteria and make its microbiome stronger. âAs we increase our good gut bacteria, it is plausible that people will experience less gas and bloating symptoms,â she told me over email.
(I still found it very validating to read, in the preface to Ken Albalaâs surprisingly engrossing book Beans: A History, that even after Albala spent a full year eating a myriad of beans, cooked in numerous ways, his flatulence did not waver. âNo matter what anyone says,â he writes, âtolerance for the bean and its gaseous effects does not develop over time. You just get used to bloat.â)
While itâs true that all humans are missing the enzyme that makes oligosaccharides digestible, these sugarsâ effect seems to vary quite a bit from one person to the next. What I mean is that some people can issue real stink bombs, and I asked Dr. Pasricha how this could be. In such cases, she said, the culprit is not so much the beans but instead likely an intestinal issue that needs addressing: irritable bowel syndrome, constipation, or a âslow colonâ that can keep those ferment-y gases inside the body longer.
So it may be an exercise in futility to attempt to stifle the gas of a bean, but that doesnât discourage me from eating them. Instead, Iâm inclined to buckle down: Beans are a marvel of cheap, sustainable nutrition and nourishment and have been perennially inspiringâand essentialâto cooks for at least 10,000 years, according to Albalaâs research. Get over yourself! Bow to the bean! And rest assured that, as Dr. Pasricha told me, âbean-related flatulence is normal and unlikely to cause any harm.â
Given the prevalence of elimination diets, particularly those that advocate limiting or removing lectins (carbohydrate-binding proteins found in beans) for the sake of the inflammation they may cause, itâs worth being extra explicit here: Gas and indigestion are not âan inflammatory process,â Dr. Pasricha says, and bean farts are not a reason to stop eating beans.
âSo beans give you wind,â writes Nigel Slater in Real Fast Food. âAnd what is wrong with that?â Maybe you want to keep a bottle of Beano or a Gas-X in your pocketbook, or plan a stroll during the hour or so after a chili cook-offâexercise and movement, after all, can hasten the digestive process. But whatever you do, the solution to bean farts is not to stop eating beans. Itâs to accept beans for what they are, even if that means facing them nose first.
https://tastecooking.com/mighty-wind-beans-gas-acceptance/
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Films Watched in 2019 - (15/???)
A Mighty Wind (2003) - Christopher Guest (4/5)
Also known as âthe last good Christopher Guest movie,â this is absolutely hilarious from start to finish, and a great watch even for folks who donât enough folk music. However, itâs brought down just a bit by the choice Levy makes in his line delivery (as a guy who itâs implied had some possible excessive mental health treatments in the past) that makes him feel very out of place and a âjokeâ in the final scene that has aged INCREDIBLY poorly over the past decade and a half.