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WESCOE WIT
Girl 1: What do I do with my date? He is so bitchy.
Girl 2: Bitchy how?
Girl 1: Well, he made me cry at dinner for one thing.
Girl 2: Just leave his ass.
Girl 1: No, he's too cute to leave. We'll make out first... then I'll lose him.
Guy 1: The cops came last night.
Guy 2: Oh shit, did you get a "disturbing the peace" again?
Guy 1: No, we gave him some of our pizza and he went away.
Girl 1: My biology professor is super hot.
Girl 2: Ooh, is he young?
Girl 1: He is probably like 60, 65.
Girl 2: Gross!
Guy: You should ask if you can see his Golgi apparatus.
Girl: I think Cheese Puffs are better than Cheetos.
Guy: Cheetos are way better. Cheese Puffs are just all air.
Girl: Ooh, I like balls.
Guy: (laughs) Tell me something I don't know.
Girl 1: Who's that girl you're with?
Girl 2: That's my mom. She's 48.
Girl 1: Really? She looks so young! You should be glad because that's what you'll look like when you're that age.
Girl 2: Yeah, but I won't dress like a whore.
Beth Breitenstein
Jason Gleason with fellow ActionReaction members wife Bella Gleason and Salvatore Claravino.
Q: WHAT LED YOU BACK?
WITH ACTIONREACTION'S JASON GLEASON
Gleason: It was more like I wanted to come back with a vengeance (laughs). The greatest part about ActionReaction is that what we've accomplished doesn't have any resemblance to what I set out to accomplish. And I mean that in a good way. When we started, it was more of a community project. It was mostly about: Let's just write some music. Not just some heavy music or not just any specific type. Let's see what the few of us sound like when we sound like what we naturally do. Let's make music and play from the heart. So many songs are in different formats, and with so much experimenting, it keeps all of us on our toes. It sounds like the genre of us.
Gleason: No. I guess that's the easiest way to answer it. Music won't let me be done. I just do it. It wasn't like I'm not going to do it anymore. I wanted to keep doing it. I got to keep doing it. There was never a period when I thought I wouldn't. There was just a long period of how I might want to make music.
Q: AFTER YOU LEFT THE BAND FURTHER
SEEMS FOREVER, DID YOU THINK THAT
YOU WERE DONE WITH MUSIC?
Q: HOW DOES ACTIONREACTION COMPARE TO FURTHER SEEMS FOREVER?
Gleason: It was definitely not as relaxed as Further Seems Forever. It was more about doing music all the time. In Further Seems Forever, it was like: we've got two hours set
Q: WHAT DID YOU WANT TO BE DIFFERENT FROM FURTHER SEEMS FOREVER?
Gleason: Ever since we got the mix back,
"At The Moon! That's been my jam. That's probably my favorite. 'Contagious' is second."
Gleason: It was going to be different, because the orly thing I wrote in Further Seems Forever was "Pride War" with Derick [Cordoba, guitarist] and "Aurora Borealis." I am proud of How To Start A Fire [Further Seems Forever album featuring Jason on vocals], but it was time to step out and stretch out my legs and do what I wanted to hear.
aside for a rehearsal. This guy does this part, and then we'll get together a week before we record our album and hash everything out. ActionReaction is more like: let's just make music all day, 24 hours a day. Further Seems Forever toured 10 months out of the year. One year we played 307 shows. It was pretty awesome. Hopefully ActionReaction can tour as much. As far as the music, ActionReaction is more of a communal type thing, creating together, rather than creating separately.
Chris Brower
ActionReaction will perform on Friday at the Granada, 1020 Massachusetts St., at 7 p.m.
Q: WHAT'S YOUR FAVORITE TRACK FROM THE NEW ALBUM, 3 IS THE MAGIC NUMBER?
06> JAYPLAY 10.05.2006
Shrimp and Bell Pepper Fettuccine Alfredo
RECIPE OF THE WEEK
16 large shrimp, peeled and develined
1 green bell pepper cut into strips
1 red bell pepper cut into strips
2 cloves garlic, minced
2 ounces olive oil
16 ounces heavy cream
.5 cup shredded Swiss cheese
.5 cup grated Parmesan
3 ounces white wine Pinch salt Pinch white pepper Basil to garnish 24 ounces cooked pa
24 ounces cooked pasta
Cook pasta, set aside. Heat olive oil in skillet. Add garlic, peppers and shrimp, cooking until shrimp turn pink and curl up. Add wine, salt and pepper to skillet and let simmer. Pour in cream and let come to a boil. Toss in Swiss cheese and stir. Let cheese begin to melt. Sprinkle on Parmesan cheese and let cheeses melt until smooth. Add pasta to mixture and garnish with basil. Serves four.
Recipe courtesy of Randall Dickson II, executive chef at New Hampshire Street Bistro, opening soon at 811 New Hampshire St.
Erika Bentson