Daily Loaf

Routes Music is a documentary film acting as a roving music census, taking in the true musical passions (and disgusts) of the American people. We’re traveling all across the country, stopping along the way to interview local bands, take footage of live performances and chat with anyone and everyone. Learn more about the documentary here; check out all previous entries here.

As we approached Phoenix, the Routes Music crew heard news reports about a cold front that was bringing high winds into the desert and creating a mighty dust storm as a result. But not until we stepped out of the car in Tempe did we really see what the newscasters meant.

From the west, a faint haze grew darker and darker as it approached. The dust storm was roaring across the desert like a scene out of The Mummy.

But the desert sands weren’t the only thing in disarray: Phil and Terrence were having problems of their own.

The previous night, they’d driven 16 hours straight through the ever-changing terrain of Texas and New Mexico. At one point, border patrol stopped the van to check for illegal immigrants. (“Really?” Phil still comments whenever the subject’s brought up. “I could maybe understand if we were headed to Mexico, but in the middle of this country?”) Read the rest of this entry »

The reverse spoon is a simple variation of the old stand-by spoon. It involves taking one partner and spinning them around, so instead of lying head to head and toe to toe, you are both facing each others’ lower extremities. This position offers both deep penetration and the obvious easy grab of your partner’s important goodies. Wash your feet and don’t get too carried away with this top 10 position that’s a favorite of just about anyone who tries it.

On a scale of 1 to 10 how would you rate the position? A 9 from both the woman and man.

Did you have difficulty getting into the position? Even two drunks can lazily fall into this position… Read the rest of this entry »

Have you ever heard the Vietnam-era quote, “war is not healthy for children and other living things?” It is a staunchly obvious and painstakingly reasonable appeal that cuts to the ethical core and casualties of war.  I read an article this week that reminded me of it, but instead of war, the murderous culprit in this story is climate change.

A new report by the Global Humanitarian Forum (GHF) says that global warming already kills about 300,000 people a year.  If that projection is not startling enough– or if you have more of an economic mind, and are not much swayed by stacks of human figures—the report also says that climate change costs around $125 billion in economic losses annually.
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When MJ’s Martini and Tapas opened last year, I didn’t expect much. It was billed more as a jazz club than a restaurant, and the location — tucked behind a defunct Bennigan’s on St. Pete’s North 4th — was terrible. One visit changed my mind about the place, thanks entirely to chef Domenica Macchia.

Then, soon after the place opened, Macchia was fired by the owners of MJ’s. After a few months of looking, and some concern over her mortgage, she hooked up with Dan Soronen with plans to create a gastropub menu at his soon-to-open Shackleton’s Folly in south St. Pete. “Soon” became months, and finally Macchia left to find another new opportunity. Fortuitously, Greg Pugh — owner of Ringside Cafe — was interested in opening a new place. Fast.

Tomorrow, Diner 437 (check out the full menu) opens in the former space of Grillside Central, with Macchia in the kitchen, back doing what she does best. She is one of my favorite chefs — or even people — to just gab with, thanks to her unedited, machine-gun delivery. So I decided to give her a call and ask her about the past few months.

I talked to her this morning, much too early in the morning for most chefs to be awake.

Why up so early?
I’ve never done lunch or breakfast, so I’m trying to get used to this. The concept [at Diner 437] for me is why not get great eggs all day long?

What went wrong at Shackleton’s Folly?
I started in February. We planned on two weeks afterward I’d get on the payroll, construction was going well, and planned on opening on St. Patty’s day. I’ll tell you everything, I was heartbroken. After four and a half months [Soronen] had no money to pay. I believed in the place, and believed in him, but I realized in the beginning of April I had to move on. I couldn’t lose my house over his dream. He’s kind of mad at me, I wish him the best, but love is not enough. You have to pay your bills.

How did you hook up with Greg Pugh (owner of Ringside Café and now Diner 437)?
I don’t think of myself as spiritual, I think it just sounds good when you’re meeting people, but it all seemed to work out for the best. I left Shackleton on Thursday, in worse shape now than ever before, then Friday I got a call from Greg. He said, “Can I come get you?” I didn’t know him, thought maybe I should bring my knife. But hey, in desperation I’ll get in anyone’s car these days.He showed me a space and I thought, “Wow, right back on Central, kind of where I started down at Redwood.” After a five-minute walkthrough, I said, “I think a diner would work there.”

He asked me to work up a menu and I said, “it just so happens I have one right here.”

What is Diner 437 going to be like?
Well, there’s the counter so I have to learn not to drop f-bombs. My inside voice is, uh, really …
I took the menu from Shackleton’s and made it fit. Read the rest of this entry »

Maybe she can handle smelly men but I can't

I’ve been taking applications and conducting interviews for my new fuck-buddy now for the past month. Mainly they’ve been short interviews and no one has been called back for a follow-up.  Why waste anymore of my time or bodily fluids on a sub par applicant?  I’m tired of the anticipation, only to be let down.  Don’t men in Florida know how to fuck a woman right?  I’m not asking for a lot.  Only to be bent over and fucked hard.  My hair pulled and my ass slapped.  I want to feel a cock stroking my pussy and making me cum.

Our first encounter was mind blowing.  We left each other satisfied but wanting more.  Before he’d even cum the first time he asked when he could see me again.  His fingers were gentle but left a trail of fire blazing where he touched me.  His kiss was hard and passionate, left my lips red and my body dripping with anticipation. He was a skilled and experienced lover, taking his time, sometimes taking five, just to make sure he made me cum several times before cumming himself.

(Picture to follow; not suitable for work.) Read the rest of this entry »

Datz Deli
2616 MacDill Ave., Tampa, 813-831-7000 or datzdeli.com
People seem obsessed with the idea of a new deli in town providing giant sandwiches over-stuffed with pastrami or corned beef.  Opening day this week was mobbed at this two-story space, maybe because along with the sammies there’s fairly decent wine and beer selection.

Fatdogs
1200 19th St., Ybor
Apparently, this hot dog stand in Ybor is owned by James Devito of Taps in downtown Tampa. Nathan’s dogs and a whole lot of toppings are the draw.

More openings after the break:

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Feeling a little confused? If you’re new to Lost and need a quick rundown of the first four seasons, or want to brush up after the long lull between last year and last night’s season 5 premiere, we’ve got you covered. Quick. Easy. Just the highlights.

Start delving into one of television’s best dramas, after the break: Read the rest of this entry »