Have you heard the rumour that’s going around? The Captain has gone. It’s the same old blues, the same old news again.
John Peel once said that popular music is like a giant lemon meringue pie which contains far too much sugar and has been baked in an oven which is too hot. The result is a confection which is a tooth-rottingly sticky mess in the centre and burnt crusty and black on the outside.
The Captain was undoubtedly out on the crusty edge (and certainly too crusty to have any significant commercial success) and yet he also was part of that odd phenomena whereby more “mainstream” acts develop a reputation for spiky creativity by way of absorbing the influences of the crusties (and sometimes having the decency to acknowledge them). His critical highwater mark is undoubtedly Trout Mask Replica which is one of those things that you either get or you don’t. Ego itches me to say that I first heard Trout Mask Replica as a teenager in the seventies courtesy of my pal Alan Nicol’s big sister Jane and kind of got it (it took a few listens).
For those who didn’t get Trout, the lovely Bluejeans and Moonbeams (to which I am listening as I type this) will come as a surprise. Aficionados of Beefheart weirdness have a serious downer on this album (and Unconditionally Guaranteed) but for those not seeking to maintain an outsider vibe, it is a fine introduction to a creative giant in bluesy, mellow mood.
RIP
Meanwhile I have managed to offend the sensibilities of my household companions by making a batch of mint sauce. We will be having roast leg of lamb for Christmas lunch and lamb demands mint sauce so I made it today, a week ahead, to give it time to mature. Mint sauce is very simple – make a syrup of vinegar and sugar, add chopped mint, bring to boil, leave to cool and then bottle. I think it is the boiling vinegar bit which has caused the difficulty – although they won’t complain when they eat it!
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