Ryan Adams finally made his new single “Gimme Something Good” public. And as it turns out, that song is the opener on Adams’s new album, a self-titled and self-produced LP that Adams recorded at his own Pax-Am Studios in Los Angeles. The album follows the great 2011 solo album Ashes & Fire, and I recommend going back to that one and listening again. Actually, go back and listen to them all.
Produced by the legendary Glyn Johns, the studio veteran who also helmed Adam’s 2011 “comeback” album Ashes and Fire. “Gimme Something Good,” said to be the first in a series of 7″ vinyl releases, is available digitally for download here.
The new project will also feature producer/guitarist Ethan Johns, who worked with Adams on his Heartbreaker and Gold albums along with Tom Petty sideman Benmont Tench on keyboards, Don Was (aka The Chairman of Blue Note Records) on bass, Cindy Cashdollar on steel guitar and Jeremy Stacey on drums.
“Gimme Something Good” is a moody alternative rock song with a 1980s feel. The single is a little more upbeat and rock-driven than Adams’ previous hits, with its extensive musical breaks featuring an electric guitar and drums. The single also features the above mentioned Tom Petty and The Heartbreakers keyboardist Benmont Tench, British drummer Jeremy Stacey, Jeff Beck’s bassist Tal Wikenfeld, and guitarist Mike Viola, who also helped produce the single. Give the single a listen and tell me what you think!
01 “Gimme Something Good”
04 “Am I Safe”
05 “My Wrecking Ball”
06 “Stay With Me”
08 “Feels Like Fire”
09 “I Just Might”
10 “Tired Of Giving Up”
11 “Let Go”
In support of the release, Adams has announced an initial batch of tour dates.
Ryan Adams 2014 Tour Dates:
07/22 – Portland, ME @ State Theatre
07/23 – Burlington, VT @ Flynn Center for the Performing Arts
07/25 – Newport, RI @ Newport Folk Fest
07/26 – Camden, NJ @ XPoNential Music Festival
08/05 – Aspen, CO @ Belly Up Tavern
08/07 – Boulder, CO @ Fox Theatre
Ryan Adams is out 9/9 on Pax-Am/Blue Note
Maybe it has been allergy season or maybe it’s because I am another year older but my old eye cream standby’s haven’t been cutting it lately. I have tried countless samples, from Clinique to the very expensive La Prairie. What I’ve deduced is that expensive doesn’t always mean better. Case-in-point, Estée Lauder’s Advanced Night Repair Eye Serum Infusion. I noticed a difference right away. The skin around my eyes looked smoother, more supple and the crepiness was gone.
The eye serum does for the eye contour what the Advanced Night Repair Serum does for the skin (which I tried last year), in that is erases the signs of lack of sleep and fights skin aging. Just like the face serum the eye serum comes in a brown semi-transparent bottle with a gold-colored cap, but it has a pump instead of a dropper. The serum is odorless, white and slightly thicker than the face serum but is easy to apply and fast absorbing.
I’ve been using the Advanced Night Repair Eye Serum Infusion twice a day for a little over two weeks now, and I’m definitely not disappointed. My eye contour looks fresh and healthy. The changes aren’t as drastic as with the Advanced Night Repair serum, but I think that’s because the targeted area is a lot smaller. If you suddenly wake up with plump radiant skin, well, that shows. But I guess that a more awake-looking eye contour is easier to miss. That said, I do think it’s extremely important to prevent rather than treat skin aging, and I’m sure that the Estée Lauder Advanced Night Repair Eye Serum Fusion does exactly that.
Having gorged on Maryland crabs in the hot sun earlier in the day I was looking for something quick and easy to make for dinner. SELF magazine had posted a great recipe for asian noodles with shrimp. Having had my fair share of seafood for the day I swapped the shrimp for flank steak. This dish could easily be made with any type of meat, seafood or tofu.
- 1/2 C tamari or soy sauce
- 1/C light rice wine vinegar
- 2 tbsp sesame oil
- 2 tbs minced garlic
- 4 tbsp honey
- 4 tbsp Sriracha (add more for added spiciness)
- 1 C Julienne cucumber
- 1 C Julienne carrots
- 1 Julienne red pepper
- 1 Julienne orange pepper
- 4 scallions chopped
- 1 lb thin wheat spaghetti
- 1 lb flank steak (or any other type of protein)
- 1 tsp sesame seeds
In a bowl, whisk together soy sauce, vinegar, oil, garlic, honey and Sriracha. In a separate bowl julienne all vegetables. Bring a large pot of water to a boil and cook pasta as directed on package. Cook whatever protein you choose to add to your liking. For the flank steak I cooked each side for about 5 minutes. Drain the noodles and mix in the vegetables and soy and vinegar dressing. Top with a sprinkle of sesame seeds and flank steak.
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