Day 64 – “Spirulina Frosting is Disgusting” – March 17, 2000
Today is El Blanco’s birthday. It’s also St. Patrick’s Day. I decided to cater to his health-conscious side and strolled up to ‘The Health Nuts’ on 99th and Broadway. After careful deliberation, I opted for a pair of shamrock green health food cookies to celebrate Mike, in lieu of a birthday cake. The sandalwood-smelling attendant at the front of the shop was excited when I placed the cookies, alongside a stack of color therapy, chakra, rainbow sunglasses, on the counter. “These are delicious,” the shopkeep pointed at my cookies, emphasizing the ‘lich.’ “The frosting’s spirulina, sugar, and water,” she explained, throwing in some complementary candles when I mentioned they were for a birthday.
When I presented them at the studio, Mike was deeply touched. Behind the sound console, he blew out his candles and we toasted our twin cookies. His reaction to the first bite inspired excitement in me but the second that cookie hit my mouth I knew I’d made a terrible mistake. I spit it out like I’d been stung by a bee. “Yuck, yuck, yuck.” I wiped my tongue down with an ultra-compostable health food napkin as Michael laughed at me. “That thing is wretched!” I apologized. Mike, with a mouth full of green frosting, responded honestly, “I like it just fine.” “But spirulina should NEVER be dressed up as a sweet. It’s just rude!” I insisted. “That’s like putting a fish in a prom dress.” Spirulina is a foul, though healthy, sulphuric, fishy, seaweed-tasting blue-green algae that, even after being ejected from my mouth, managed to cling to my back molars aided by the rest of the cookie’s intractable health food ingredients. I slipped on a pair of my new yellow lensed color therapy glasses for ‘cheerfulness, clarity, and creativity’ and handed El Blanco the green pair for ‘Peace, and harmony’ “…and love of spirulina” I added.
We mixed throughout the stormy, rainy March day. I had yogurt for breakfast, yogurt, and applesauce for lunch, and yogurt and applesauce with honey for dinner.
“All This Time” has been stuck in my head, playing in the background of my dreams, no doubt the result of mixing it exclusively for the past two days. “Tangle… tangled… tangled up… tangled up in city lights swearing… swear… swearing,” stutters out of the speakers as Mike plays, rewinds, plays, rewinds, and slowly deconstructs each track to build the song back up to perfection.
Mixing is truly El Blanco’s superpower. He’s a wizard at it, able to sustain both a holistic vision of a song while tinkering like a skilled mechanic at the cogs of bass notes and the textures of vowels. It’s astounding to watch him work on a mix. Right now, he’s listening with squinted ears for the perfect EQ, the best reverb, and the proper shape of every syllable of every word. When he finds the right settings, he’ll ride the track* to make everything sound perfect… well, as perfect as it can sound. Mike’s the man! The birthday boy man!
Footnote:
*Ride the Track: Refers to the process of using automation to adjust the volume levels dynamically throughout a track. Riding a track ensures that certain elements of the track, such as vocals or instruments, maintain a consistent presence and balance within the mix, compensating for any natural fluctuations in volume. This approach helps achieve a more polished and professional sound.