Date Night - A Blog by Mari: Freaky Freddy Fingers

You’ll read this story and think I’m a bonehead.

I joined an online dating site, and one night I met a guy I’ll call Freddy. He worked part-time at UC Santa Barbara and was also a grad student. Beyond his uber passionate-bordering-on-fanatical liberal beliefs, he seemed like a cool-hipster kinda guy; shaggy hair, cute lips, glasses, and an old-man’s golf hat.

We clicked in email and decided to speak on the phone for a few nights. Eventually, we decided we would meet.

Friday night he was in Ventura, hanging out with his friends at Sans Souci (lovingly called ‘Sans Sewer’ by the local yocals on Yelp!). He called me afterward and I, having guzzled a couple of Blue Moon beers to help my nerves, walked down to Main Street to meet him.

Halfway to meeting this complete stranger, I realized I left my wallet at the apartment. I had my cell so I could’ve just called and said, “Hey, I have to turn around and get my wallet, but I’ll meet you at Dargan’s” or something like that.

Instead, I pulled the move that you only see in movies when you’re yelling, “You dumb bitch!” at the TV (have I mentioned that I’ve never met him face to face before?).

I invited him back to my place.

This is after noticing that Freddy had chugged a few brewskies himself.

Together, we walked up the hill to my apartment.

I invited him in and he closed the door behind himself.

He sat on the edge of my bed and asked: ”Got anything to drink?”

(I live in a studio in case you were wondering about the bed)

I gave him a Blue Moon; I didn’t think one beer would hurt before we went back to Main Street. Then he asked if I had any candles to ‘set the mood.’ It was at this moment that I realized I was in a Bad Idea Jeans commercial.

10 minutes of nothing-conversation and halfway through his beer, I said, “Okay, well let’s go!”

He said, “I’m so tired … you think we could just stay here and rest for a minute? I’ve been on my feet all night.”

I hoped my discomfort was obvious when I said, “Okay, but we should hit Main Street soon.”

A minute turned into five and soon he was on his back, legs hanging over the edge of my bed, asking me to lay next to him.

I could already hear my friends and family berating me tomorrow morning (if this guy didn’t pull out a switchblade and put me to sleep). Richard Ramirez, the 1980s Los Angeles area Night Stalker, was in prison doing a happy hip-thrust at how lucky this guy was.

Freddy wasn’t going anywhere.

Now, somewhere between being annoyed and slightly buzzed, I kissed him. Don’t ask what my logic was because apparently, there was none. We kissed, and kissed, and suddenly, I felt Freddy’s fingers on my neck, then face, then they feathered against both of our lips. Then, like a man checking his oil, he shoved his fingers down my throat. I gagged.

I backed away and his fingers slipped out of my mouth.

“You like that?” he asked, excited. “I know you did. You’re a dirty girl, aren’t you…”

He whispered about the website where we met, and how I was rated “more freaky” than all the other girls on the site’s rating system (Match Questions directed at ALL users to rate each person’s freakiness, spirituality, dependency, etc). He was just testing the “freaky” waters.

I argued, “A rating system on a website is not a gauge of who a person is.“

This coming from the mouth of a girl who had just brought this stranger into her apartment, lay him on her bed, and made out with him–all in the space of one hour. My contradiction was as obvious as lemon juice on a new wound.

I had worn out his welcome. I said, “I think you should go.”

He made a pained sigh, “What? Really?”

I nodded.

He grabbed all of his hipster gear, his coat, his scarf, his ugly little golf hat, his pervert glasses, and said, “Are you sure?”

In the words of Mr. Big on Sex and The City: Absofuckinlutely.

The moment he was out the door, I locked it and closed the windows.

I realize this situation became a shit-uation because of my own doing. I’m in my 30s and there is absolutely no reason and no excuse for having willingly let a possible rapist/killer get that close to his goal. Granted, I’m alive and typing this blog so calling him a rapist/killer is a mighty exaggeration… but what if it hadn’t been? We can’t always control dangerous situations, but why on earth would one purposefully place themselves in one? Poor Freddy. He was probably normal, but simply letting his freak flag fly.

No, on second thought… who shoves their fingers down a person’s throat on the first date?

The next morning, my friend Rod Steele called and, hesitantly, I told him what had happened. As expected, I was given an ear full. And I’ll paraphrase:

“What happened was one stupid act after another. Not only did you not know this guy, but you willingly brought him into your apartment, invited him in, and wait, it gets better, you kissed him. So what’s the guy going to think? Of course he’s going to think he’s getting laid, cuz ‘hey, this broad took me into her place, she’s kissing me, we’re on her bed, she gave me a beer.’ But, instead, you sent him home with a raging hard-on, cursing you for being a cock tease. Oh wait–Here’s the cherry: He now knows where you live. Congratulations. You’ve now given this guy everything he needs to stalk, rape, and then kill you.”

Really Rod, don’t sugar coat for me. Give it to me straight.

So, there is a lesson here that goes without saying, but I’ll say it anyway: even if you’re new to the dating game, like me, you must think and be smart. You must use common sense. I believe myself to be a very smart girl but even a smart girl can be a dumb bitch sometimes.

Published by permission. Visit Mari's blog at http://www.mari-go-round.com/

The Game - A critic's review of What's Real Good Comedy

Did you hear the one about the traveling salesman? Such an old cliche. When the chips are down or you have the blues, sometimes there's nothing better than a good stand-up comic or a great comedy routine.

Well, here in Ventura County - we have the opportunity to watch top notch comedians and up and coming comics as well. Ventura Night Out sponsors What's Real Good Comedy, a comedy show featuring plenty of LA and Ventura based comics at local venues throughout the county. We've been to a couple of the shows and the comedians can be hit or miss.

But, you need to understand why. Some of the comedians are not polished yet - they are on their way and need venues like these to get started. They'll throw in a few zingers and plenty of duds. Sometimes we'll sit there and say to ourselves "OMG, can't wait until the next comic jumps on the stage. Somebody get me another beer".

So you enjoy or withstand a couple of these characters and then the featured comedians come onto the stage. Now, they are histerical and worth every penny you paid. They are more comfortable and relaxed on stage. They've paid their dues in the cheesy clubs, oh but wait, they're still in a cheesy club. Well, that's our fortune.

A couple of months ago, we listened and laughed for over an hour to Bret Ernst, a comedian that had his own special on Comedy Central, was featured in BET's One Mic Stand, Showtime's Comics Without Borders and the feature film Vince Vaughn's Wild West Comedy Show. So, they do have great headliners too.

All the headliners have a similar bio. The host is a 6'5" or something dude named Andrew Berkovitch, also an up and coming comedian in VC. He has a few good laughs as well.

So here's the scoop, can you afford $7 and a one drink minimum? Than take the comic plunge and have some fun. There is no cover charge and you're sure to have a great time. What's Real Good Comedy presents Hump Day Humor at the Golden China Restaurant on Seaward in Ventura every fourth Friday of the month and at Slinger's in Agoura Hills every Saturday. Other shows are planned in the county and FREE TICKETS are available for each of them. Simply go to our website at http://VenturaNightOut.com & visit the Hot Topics section on the home page (lower left corner). Look for "Comedy Show Free Tickets" and follow the simple instructions. This is a Best Bet.

Food in Life - A Blog by Jen: Too hungry & distracted to take pictures....

I had a craving that revolved around tomatoes.....1 1/2 gorgeous tomatoes getting ready to tip over in my kitchen just begging to be used. Too much time at work = not enough time to hit up Trader Joe's for some fresh Mozz or Feta cheese....so I had to stick them in my fridge so they weren't wasted (god forbid).

After yesterdays insane food extravaganza I was craving something protein & veg filled...no bacon or cheese. Go ahead, make your surprised face, I can handle it. But seeing as the marine layer has settled in and isn't moving much, even in Ojai, I was craving something a little more comforting than ribs and grilled veggies (favorite summer meal!).

So while at work I tossed around the idea of chicken with tomatoes and olives...maybe some feta cheese over a tiny bit of pasta. Maybe add some peppers, spinach, mushrooms....it was a veritable whirlwind of produce floating over my head kind of like the cartoons when they get bopped over the head and stars float around...only mine were vegetables. Good visual?

Yeah, I know I am weird.

Things were settled when I hit up Trader Joe's for blueberries & milk for my cereal and I wandered past the eggplant. Big fat eggplant that would get all creamy on the inside after being roasted in a hot oven...that would then soak up the juices of a tomato-y broth seasoned with all kinds of fun spices.

It's a recipe that is a little daunting if only because the ingredient list is so damn long...but believe me, it is absolutely worth it to get all of those layers of flavor in one dish.

I posted on Facebook while cooking and almost had one of my girls from LA ready to drive up and eat with me...alas, she flaked and is missing out on truly kick ass leftovers. And this dish, like may, only gets better after thinking about itself overnight.

Without further adieu.....may I present....

Moroccan Chicken With Eggplant & Almonds

This makes enough for 8 + a little leftover...I cut it in to 1/3 and still have 3 meals :)

6 T Olive Oil, divided

3 C White Onions, Sliced

6 Large Garlic Cloves

1 T Sweet Paprika

1 1/2 tsp Salt

1 tsp Turmeric

1 tsp Ground Coriander

1 tsp Fennel Seeds, ground

1 ts Black Pepper

1/2 tsp Ground Cumin

1/2 tsp Ground Ginger

2 C Diced Tomatoes

1 C Water

3 T Lemon Juice

8 Chicken Thighs, skinned & Deboned

8 Chicken Drumsticks, skinned

1 Large Eggplant-see below for prep

1 T Chopped Fresh marjoram (or 2 T dried)

1/2 C Slivered Almonds

Chopped Cilantro for Garnish

Cut eggplant in 1" wide slices, salt both sides and let them sit until they weep...this helps to leach out any bitterness in the eggplant. Rinse and pat dry with paper towels. Cut in 1" chunks and toss with 4 T olive oil. Lay on a greased cookie sheet and bake at 400 for about 25-30 minutes, turning the pieces every 10 minutes until they are crispy. Set aside.

Heat 2 T olive oil in a large skillet and add onions & garlic, cover and cook until onions are soft. Add in all the spices and stir thoroughly. Add the liquid and tomatoes and bring to a boil. cook covered for about 10 minutes.

Arrange chicken in a single layer, spooning sauce over the pieces, reduce heat to Medium/Low, cover and simmer for 15 minutes. Turn the chicken over once and simmer another 10 minutes, covered.

Stir eggplant & marjoram in to the chicken and simmer for another 10 minutes, uncovered. If there is too much juice, take some out and reduce it to concentrate the flavors.

Season with salt & pepper and more lemon juice if needed.

Serve over cous cous or by itself if you are going low carb. Sprinkle with the almonds and cilantro as a garnish.

Seriously, this does get better after sitting over night, I plan to have it for lunch both tomorrow & Wednesday. ;)

Printed by permission. Visit Jen's blog @ http://foodinlife.blogspot.com/

SWIRL - A Wine Blog by Wendy: Cyber Wine 201

So we've had a little lesson on tasting wine. Now it's time to begin our journey on how to pair food and wine; the basic task of putting food and wine together in a harmonious way. Too often, wineries and wine professionals have over-analyzed or rhapsodized about wine using unfamiliar, often esoteric language that can be intimidating. Add to this the fact that our cultural cuisine is ripe with a myriad of flavors and foods from around the world - what we are often faced with as consumers is confusion. We often opt for simpler beverages that take no thought. What’s a person to do?

In order to alleviate that confusion - I am going to take you on another cyber-sensory journey of wine and food that will make you a more SWIRL Savvy.

Think of wine as food in a glass. It is another component of the meal. In other cultures, specifically European and Mediterranean cultures, wine is seen as another course, as part of the meal; another flavor to be enjoyed. Theirs is a population essentially weaned from the breast to the bottle. They grow the food - they make the wine. There has to be something to this practice since, as a populace , they seem to live longer and have fewer incidents of heart disease and high cholesterol than we do here in the U.S. And, they have been doing so for centuries.

All of that being said let’s talk a bit about some food and wine pairing basics: First and foremost , Eat what you like and drink what you like. Flavor is 100% subjective. Just ask anyone with a child who won’t eat certain foods. What I liked as a child, I might not like today (like Gummie anything). When I was a younger drinker, anything other than Boone’s Farm Apple wine was too strong for me.

My palate has changed (thank goodness) and so have my choices. I have learned and read about and tasted enough to know what I like now. So- the bottom line is I drink what I like. There are certainly enough varieties and brands of wine that one could essentially drink a different wine with every meal. And sometimes you feel like crisp and dry and sometimes you feel like fruity and red. And sometimes you feel like a nut and sometimes you don’t! (I just threw that one in to see if you were paying attention).

Stick with the basic tenet that white food goes with white wine and red food goes better with red wine. This is a guideline that usually works. But, keep in mind the preparation of the protein, the other ingredients added to the protein and the texture of the protein. Take chicken for example. It can be sautéed, braised, roasted, grilled, fried, sauced or spiced. Even white meat and dark meat have a different degree of chicken-ness. Think of the bridge ingredients (the sauce, the spice, the starch) of the overall dish to help you pair the right wine.

This is where the ‘blurbs’ on the back label of a wine bottle come in handy. Use these as they give descriptions of the flavors, aromas and textures of the wine, and sometimes there are suggestions for pairing that wine with different foods.

Mirror flavors: If the wine is described as ‘toasty’ or ‘oaky’ you should pair it with a dish that is grilled. If a wine is described as ‘herby’ or ‘peppery’ then pair it with a dish prepared with herbs or a peppery dry rub.

Remember that the basic flavors identifiable to the palate are Sweet, Sour (or acidic), Salty, Bitter and Savory (or Umami). All of these basic flavors, with the exception of salty are important to wine.

Food changes the taste of wine and wine changes the taste of food. All wines are changed by the dominant taste in the food to a lesser or greater extent. That means that the first thing you put in your mouth will affect the next thing you put in your mouth.

Think about the last time you brushed your teeth before you had your morning orange juice. The orange juice tastes pretty bad, right? The dominant sweet taste from the toothpaste emphasizes the dominant sourness of the orange juice, making the OJ taste really sour. So, if you are eating a spicy dish (think Jerk seasoned or Thai spiced)and drink a big oaky wine (think California Cabernet), the spice will be accentuated and overwhelming. Next time you have that spiced dish, try a wine with more fruitiness and some sweetness like a California Riesling, which will counter the spice and take away some of the heat. (That is why rice is served with so many spicy cuisines like Japanese, Thai and Mexican. Rice is a palate neutralizer)

Body = Weight, Texture and Mouth feel. Body refers to how the wine feels in your mouth. This can easily be illustrated if you think about milk. Whole milk has a different mouth feel than 2% or skim milk right? So, if you think about the different types of white wine varietals, full-bodied Chardonnays have a different texture than a lighter, citrusier Sauvignon Blanc, or even a Pinot Grigio, right? So, it goes to say that if you pair like textured dishes with like textured wines, it should be a good pairing. (Example = Chicken Picata served with a lemony Sauvignon Blanc or zesty Bar-b-qued ribs served with a zesty Australian Shiraz)

In the weeks to come, we'll talk about food and wine. You will become the master of your own SWIRL Savvy-ness. We will go through some basic flavor profiles of both food and wine. We’ll learn how to sip, swirl, savor, and enjoy wines the way the good earthly winemakers intended us to do it. We will journey to some wine growing regions and learn about ‘terroir’, grape varieties, and the winemaker’s influence which all have an impact on the finished product. You will get some suggestions for some of my favorite sippers and learn how to pick out the pearls from the veritable sea of wines available to you.

If you have any questions or are in need of a wine epiphany immediately, you can email me or leave a comment.

Swirl Girl’s Pearl for today: I just love this wine. It is the Bonterra Vineyards Sauvignon Blanc. Retails for about $13.00 in your local grocer or wine store. It is 100% Organic which means it is made from grapes that are farmed using sustainable farming techniques without the use of herbicides, pesticides, or fungicides. It has wonderful citrus and tropical aromas and flavors that remind me of tropical fruits. Goes great with pastas, soups, seafood of all types - Or just in the glass by itself as an afternoon Swirler!! I don’t know about you, but if I can do something good for the environment while I am enjoying something delicious and refreshing.....I get double points for the day.

Published by permission. Please visit Wendy's blog at http://cyberswirl.blogspot.com/

Food in Life - A Blog by Jen: A feast fit for a king, for a prince of a man

So a full month after Fathers Day I have finally made my customary dinner for Pops. Due to work plus unforeseen circumstances I was unable to make my annual homage to papa with the food that he loves on Fathers Day. Instead of spending most of my day chopping and dicing to make a fabulous dinner for the #1 man in my life, I worked and took care of an 80 + year old gentleman who was ill and reminded me too much of my own Bapa to let me leave him alone. Not something I would ever wish to again, but something I certainly don't regret.

I rolled in to the ranch at 8:00pm to a wonderful dinner made by mom...delicious, yes, but not made by me which is the whole point. Because I really do have the most kick ass Dad ever....just ask me.

Kismet came in the form of a phone call from a family friend a few weeks back letting me know that they had come across a food item that they had, they knew my dad would love. and the best part is that they were willing to keep it a secret for as many weeks as it would take me to get a night off to make the appropriate dinner to honor my father.

It was all about things that he loved....which for my dad is pretty much everything. He loves to try new things and new combinations. His often repeated question to mom and I is " Have I had this before?". Tonight he told me the only thing he ever had refused to eat was the "100 year egg" in Vietnam when he was stationed there during the war. Mainly because the stink, second because there was a baby chick in there. Ew...not even going there.

After the Mothers Day feat I made for Mom with small plates & multiple courses, Dad requested the same format for his date...so I promised to make it for him in July. Being that it is the last weekend in July (or nearly that)...I had a Sunday off and devoted myself to Dear Old Dad.

A little prep work was needed.....

Zucchini & blossoms ready for stuffing

Mis en place for Bacon Wrapped Dates

Fig & Meyer Lemon Preserves

First Course

Brined & Smoked Chicken Wings

Squash Blossoms Stuffed with Ricotta, Bacon & Smoked Garlic

Second Course

Bacon Wrapped, Bleu Cheese Stuffed Dates (aka Manna from Heaven)

Third Course

Thin Crust Pizzas.....

Duck Confit with Goats Cheese & Arugula

Duck Confit with Fig Preserves (homemade, cuz I'm cool like that) & Bleu Cheese-Seriously...dessert pizza at it's best!

Fourth Course-BEST PRESENTATION EVER!

Stuffed Tomato with Buffala Mozzarella & Basil Vinaigrette

Fifth Course

This one is the surprise for Pops....dun da da dun!!!

Frog Legs with Tomato Caper Butter

I can only imagine your face right now. It is either "Intrigued....wonder how frog legs would taste" or "OMG EW! Why would you eat that?". I don't know if you have any idea how hard these are to get....or really how delicious they can be when they are cooked right. When I was a kid my Dad would hunt for frogs, or "Frog Gig" and bring home multiple legs from trips and we would fry and eat them....as a munchkins I was his frog holder at Lake Hume and would carry his catch in a stick over my shoulder singing "Hi ho, hi ho...it's off to work we go!" back to the campsite. Sadly, there are few places you can catch them and even fewer places you can purchase them.

If you ever do come across them in a restaurant I would recommend trying them if only to say that you did....they might not be as good as these, but at least you are branching out. If you come accross them in a market or grocery store, call me!

The night was topped off with dessert, which I usually make, being that I have a background in pastry. However this night was capped off by a sweet from a high school friend who has recently made her dream in to a reality.

Meet the Meyer Lemon Crepe Cake by Petite Reve, Kate Slaton Dunbar

Seriously...20 layers of crepes with Meyer Lemon Curd & whipped cream in between...there is nothing bad about this cake! I cut it and the curd was dribbling out, so dad was obligated to mop it up...right???

I paired it with a strawberry thyme sorbet made this morning. And in all honesty I licked the plate. And Dad went back for schibbles after cleaning his plate, I think that is probably the highest praise I can give.

Printed by permission. Visit Jen's blog @ http://foodinlife.blogspot.com/

Date Night - A Blog by Mari: Promethius

In 1964, a scientist/researcher named Donald Currey was studying a certain era of Bristlecone Pines up at Wheeler peak in Nevada. He was given permission to cut down a pine in order to study the rings. The pine he cut was Promethius, the oldest living tree known to exist at over 5000 years old. What makes the tree more unique is that among the grove of trees where it lived, it was 2000 years older than the other trees. I learned of this story on July 4th, after all the vendors had gone, but before the road blocks had been removed from an unusually quiet and empty Main Street, Ventura

The story is interesting in two ways.

1. For the controversy that surrounded the chopping of the tree:

“Stories of premeditation and refusal, of shared guilt and casual assent, of callousness and caring, of curiosity and lack of concern, of value and lack of evaluation, of arrogance and ignorance, led to pointed arguments about the Forest Service’s ability to combine custodial responsibilities with a scientific and utilitarian mandate. As anyone might guess, a lot of men—each with his own political allegiance—got to calling each other bad names as a result of killing that tree, and the language escalated to terms indicating blame and bitterness, rape and murder.” (http://www.terrain.org/essays/14/cohen.htm)

The next oldest tree behind Promethius is a tree in California named Methuselah, aged at 4600 years.

And:

2. For the fact that this tree can look at us, bang its little Bristlecone limbs against its chest like a gangsta rapper that’s been challenged and say, “You ain’t got shit on me!”

5000 years.

Indeed, if you consider that time span, that’s 3000 years older than the birth of Christ.

Also, if considering averages, you are only going to live about 80 years, which is 1/62th of the life of this tree. It witnessed numerous births (in all aspects), deaths, wars, solar flares, meteor showers, shooting stars, and dying planets. A vampire of plant life: living forever and watching everything else live then die.

They say our lives are like a wink of light in the dark epoch of time; therefore, I’d say Promethius was more than just a wink. This tree was a car door opening in the middle of the night while you search for your panties after fooling around in the backseat of someone’s car.

Ah, how the story of a fallen tree on a day when Main Street feels like the Day The Earth Stood Still, could shine that very mortality-reminding light on all of my pursuits, our freedoms, opportunities, and failures. How many of us will choose to take high roads?Choose to Love? Live? Laugh? …through the majority of our wink?

Published by permission. Visit Mari's blog at http://www.mari-go-round.com/

Musical Profiles - A Blog by Freda: Diz Mullins

The first in a series of profiles focusing on Ventura County Musical Arts by Freda.

Jul 2010 - What I love about SoCal and Ventura County in particular is we have some of the world’s best musical talents quietly living right here in our mist. Some retired, others traveling and working yet enjoying Ventura County as home base and understandably so. Ventura County is simply a good place to be!

Once such talent is Diz Mullins. I met Diz through involvement with the Channel Cities Jazz Club (CCJC) – a membership club of nearly 200 members and crowds of visitors, all jazz lovers (listeners and players) meeting 3^rd Sunday of each month at the Oxnard, CA Elks Lodge from 1:00 to 4:00. Diz has been with the club nearly 20 years now. Before this one, he founded and led the Simi Valley Jazz Club. No doubt, he has managed to keep himself in and around music throughout his lifetime.

A few months ago, I grabbed a chance to talk with Diz just before the start of one of his shows. He’d brought his 10 piece big band, Spring Into Spring, to perform as the featured group for the CCJC. From a seat a few tables over, I looked on as he meticulously wiped down his trumpet, organized set lists , and hummed melodies aloud while painting musical lines through the air as he reviewed sheets he’d scored. Clearly he was in his element, engaged in a show preparation routine he’s, no doubt, performed many times over. Diz just turned 81 this past May and has spent his lifetime in music – more than six decades. Yet, somehow, he continues to exude a fun, boyish enthusiasm for this thing that is him – his music.

Diz started playing music in elementary school. His Dad bought him a cornet and "‘fore ya know it" he explains, I was getting good at it". By high school he’d moved on to trumpet and was playing in a band with school mate Patti Page. When she graduated a couple years ahead of him, moving on to further her own great career, Diz began to draw the attention of some of the grown-up working musicians in and around his hometown (Tulsa, Oklahoma). By age 16 (1945), he was going strong traveling Missouri and Texas playing with the older cats. He soon joined the union and was well on his path to becoming a full-time musician (after high school of course). He went on to the University of Tulsa, then transferred to University of Oklahoma on a fully paid music scholarship and was simply loving life. He really wanted nothing other than to study his music, day and night. His Dad would have had him become an “Oil Man” as that was the family business. His brother was in engineering. Diz could not waver. He had to have his music. In College, he formed and sang in a vocal group - Four Kings and A Cole (for Carolyn Cole). "Why Diz"?, I asked. "Why music so long and dedicated?" "Well, I had a talent and I took it and polished it and got good at it” He responds. He pauses in reflection for just a moment, then continues in a soft introspective voice. . . “Music is all I’ve ever known”.

In college, he began to score for the bands he was in and eventually connected with, Pearson Thal, Piano (Semi-classical) playing the hotel circuit. Did that from ’53 to ’54 traveling Toleto, Cleveland and Dayton, Ohio. Sometime in there he took a stint in New York to study with Lennie Tristano which was understandably a highlight for him. Then finally, from his hotel gigging, was able to save up the $900 he needed to get to California where he started with the Tommy Alexander Band and there got his lifetime chance to meet and work with some of the biggest and best (Dave Wells, Lanny Morgan, Bob Hathaway, Don Bagley). Oh yes! Now he was truly entering the big time and he knew it. He played a good 4 year stint with Charlie Barnet’s Big Band, then with Anita O’day’s Sextet, Woody Herman and Sy Zentner, Russ Morgan, Freddy Martin (did a year long TV show and two years at the Coconut Grove). Off and on, like most full time artists, Diz took day jobs but never with any intention of giving up what he loved.

After I got Diz talkin’, he began to pour out lists, long lists of shows and celebrities he’d either played with, recorded with or scored for. We are talking scoring more than 400 feature films including Rocky 1, 2 and 3, Barbra Streisand's A Star Is Born, Roots – The TV Series, The Autobiography of Jane Pitman, The Merv Griffin Show and The Hollywood Palace. He scored for Frank Sinatra, Sarah Vaughan, Rosemary Clooney, recorded with Charlie Barrette’s Big Band (five albums) along with Maynard Ferguson, Al Porcino, Buddy Childers. We are talking numerous television shows including Bonanza, Red Skelton, Smothers Bros, Andy Griffith, Matlock, Perry Mason and working with other greats including Quincy Jones, Dave Grusin, Elmer Bernstein. I’m hearing all this and my mouth is dropping in amazement. “Diz”! I scold, “you mean to tell me you’ve been sittin’ here for these 4-5 years I’ve known you and haven’t peeped a word of any of this!?

Diz continues organizing as I scold him a bit for exercising such a low profile, keeping all this good stuff away from us. It reminds me of how we often have to find out some of the fun, wonderful, great and even crazy things our parents did from someone other than them. Then, when you ask, “Dad, why didn’t you tell me?. . .the response is. . .”well I didn’t think it important. Didn’t think you’d want to know.” Same thing with Diz. “Ohhh, nobody wants to hear all that about me”. . .he says. He had neatly prepared chart packets for the musicians, a play list for himself showing song writer, original arranger, the year written, who performed it back in the day and which of his group members would be featured on the tune today. He had one for himself and one for the sound man, Dave, for easy sound management. Professionalism at its finest. He’d not missed a beat. Then the MC take stage. . .

And now folks, . . .with no further ado, it's today’s guest band. . .Spring Into Spring led and conducted by Diz Mullins, featuring accomplished singer and actress, the beautiful Nancy Osborne. Diz then climbs onto a stool purched high to the left of the band, raises his arms high to signal, then counts off the first tune, a Basie swing called “Sudden Sam”. Then on to “Opus One”, “Witchcraft”, “Der Flugelhorns”, and “Jive At Five”. Already the audience is wowed with the "Diz" sound of these great tunes. For me, I’m in heaven for there’s nothing like hearing a group of horns in perfect arrangement all blowing together. The big band horn sound simply takes me away. This group presents a magnificent crisp clarity on every tune. Every solo exudes a veteran confidence and understandably so. Diz continues to associate with several published, traveled musicians whom I’ll certainly be seeking to interview for future articles.

Clearly there is a special endearing respect Diz holds for his players always taking time to introduce each of them with an undeniable compassion that can be heard in the tone of his voice as he announces their names and instruments. Likewise, he has a respect for the writers, arrangers and recording artists who originally brought these songs to life. This kind of respect for the profession is exemplary of one who truly loves the world of music. And honestly, I really don’t think Diz would have ever revealed to me any of his many accomplishments had I not asked. I’d say, this is the picture of a great leader surrounding himself with talent, giving ‘em the tools, lifting them up while himself assuming the role of "talent facilitator". That's alright Diz, this is one pesky persistent writer who's determined to help our readers know of your contributions.

After “Jive at Five”, Swing Into Spring goes into “Yardbird Suite” and then “I Love Being Here With You”, “Honey Suckle Rose” and “You Must Have Been a Beautiful Baby”, (these last three numbers featuring, vocalist Nancy Osborne). Then wrapping up with “Hint of Tangerine”, “You’d be So Nice to Come Home To” and “Off To Buffalo”. The dance floor was filled. The audience was thrilled, and I, well I just sat back, closed my eyes and placed myself in a ballroom dance hall in the 1950’s – so nice.

Just before the show, I’d asked Diz to describe a favorite time in music. He tells of two. One is getting called to the stage by Charlie Parker to fill in for a missing trumpet player. Another was beating Nat Atterly in 1956 in a Downbeat Magazine poll for “Best Trumpet”. With a chuckle, he jubilantly recalls, momentarily reliving the victory once again, “He was #27 and there it was in print, I was #26!

There is no wonder how Diz Mullins pulls off his great arrangements and gathers around him some of SoCal’s musicians to present his artistry, and all while never losing that fun, boyish nature. Today, In Diz, I can still see that 6 year old kid with the coronet. So glad your Dad got you that horn Diz. I phoned Diz, just before putting the finishing touches on this article to ask just one more question. “Diz, I have just one more question to ask”. . .he responds “B flat seven!” then laughs. “No seriously Diz, I want to know. If someone gave you one million dollars to tell what being involved with music makes you feel down deep inside, what do you say”. He responds, “it’s warmth, it’s satisfying, its what I know, its all I know. . .it’s indescribable. I’d tell ’em to call me back tomorrow”.

Diz, Thanks for all you’ve done and continue to do for us. Love ya Diz. Keep doing it! Folks, I tell ya, there’s gold in this hear County, and you can bet, from now on, I’ll be doing some prospectin’!

P.S. You can catch Diz with another of his bands, the 18 piece Swing Shift Band, at the Sportsmans Lounge, Camarillo on the 4th Sunday of each month. And bring your dancin' shoes!

Published by permission.