The Vinyl Guide - Artist Interviews for Record Collectors and Music Nerds

Nate Goyer, Record Collector, Music Fan, Vinyl Maniac

Nate is a record collector, music lover and vinyl maniac. Join him on his journey to discuss, share and review all things related to vinyl records. We feature stories about and interviews with musicians, artists and people of knowledge in the area of vinyl records. Additionally we share information on desirable pressings of records, how to tell a $5 pressing from a $500 pressing and care and maintenance for your cratedigging hobby. Subscribe and share with your record-nerd friends. Cheers!

Lady to Lady

Exactly Right Media – the original true crime comedy network

Comedians Babs Gray, Brandie Posey, and Tess Barker host this hilarious and raw weekly show in which they invite a fourth notable guest to play sleepover games, answer advice and delve into ridiculous tangents. After 500+ episodes, these lifelong friends know a thing or two about comedy and riffing on everything from pop culture to fitness, life hacks, and lady problems. The podcast often features the best in female and queer comic voices. Past guests include Nicole Byer, Jodie Sweetin, Laci Mosley, Lauren Lapkus, and many more. Plus, every 100 episodes, character actor French Stewart stops by. Tune in for addictive laughs and endearing conversations - it’s like a party in your earholes!  Have a lady problem? Call 323-6-BUTT-30. Lady to Lady is part of the Exactly Right podcast network that provides a platform for bold, creative voices to bring to life provocative, entertaining and relatable stories for audiences everywhere. The Exactly Right roster of podcasts covers a variety of topics including true crime, comedic interviews, science, pop culture and more. Podcasts on the network include My Favorite Murder with Karen Kilgariff and Georgia Hardstark, That's Messed Up: An SVU Podcast, This Podcast Will Kill You, I Said No Gifts! and more.

How to Cook Fish by Olive Green

Loyal Books

One hundred simple fish sauces. Sixty-five ways to cook mackerel. The Catching of Unshelled Fish. Twenty-seven ways to Cook Frogslegs. Now that should certainly make you reach...

One hundred simple fish sauces. Sixty-five ways to cook mackerel. The Catching of Unshelled Fish. Twenty-seven ways to Cook Frogslegs. Now that should certainly make you reach for your apron and fish knife! How to Cook Fish by Olive Green is a vintage culinary classic, filled with simple, easy to follow recipes rendered in a terse, no nonsense style. There's none of this fiddling with scales, weights and measures. What you get is a mélange of interesting, unusual ways to cook seafood without worrying about lists of ingredients, timings, temperature or any of the conventions followed by traditional cookbooks. If you've read that old Victorian favorite, Lavender and Old Lace (which was later adapted very successfully as Arsenic and Old Lace) by Myrtle Reed, you'd certainly be interested to know that the author had an equally successful career as a writer of popular cook books. Writing under the pseudonym Olive Green, Reed published six very successful books on cooking. However, from 1898 to her suicide in 1911, she continuously published at least one novel every year. The books are romantic and highly emotional in nature, full of unrequited passion, revenge, mystery and supernatural happenings. She also wrote a collection of stories about important women who made a difference to society. In between, she wrote pamphlets, married her Canadian pen-pal, suffered severe and debilitating bouts of insomnia and engaged in charity work. Her cookbooks are characterized by interesting tips on home making and the art of cooking, peppered with literary nuggets and quotations, witty remarks and anecdotes, all of which make How to Cook Fish not just an excellent recipe book but also an interesting and entertaining read. She also provides lists of what fish are in season during particular times of year, thus ensuring that the cook uses only the freshest of ingredients. How to Cook Fish is divided into 45 chapters. The One Hundred Fish Sauces are arranged in alphabetical order, starting with “Admiral Sauce” and ending with “White Sauce.” In between you have recipes for “Brown Tomato Sauce” “Sicilian Sauce” and other such unusual concoctions. Under the chapter One Hundred Miscellaneous Recipes you have items such as Fish a la Brunswick, Chartreuse of Fish, Jellied Fish Salad and many other great variations. This is indeed a great addition to your kitchen library and the clear, simple way in which the recipes are presented would tempt even the least adventurous of cooks to try a hand at one of these delicious sounding creations.