Real Music & Real Estate . . .

Yiddishe Cup’s bandleader, Bert Stratton, is Klezmer Guy.
 

He knows about the band biz and – check this out – the real estate biz, too.
 

You may not care about the real estate biz. Hey, you may not care about the band biz. (See you.)
 

This is a blog with a gamy twist. It features tenants with snakes and skunks, and musicians with smoked fish in their pockets.
 

Stratton has written op-eds for the Wall Street Journal, New York Times and Washington Post.


 
 

YOU’RE DISGUSTING

by Bert Stratton

There’s a lot I don’t like about you. For one thing, you are rude, like you fist-bump everybody — even before coronavirus — and way too hard. Also, you insist on driving a red car so everybody will notice you. You eat too fast. You’re done before anybody else starts. Disgusting. That word has your name on it. Nothing transformative is going to happen to you. Another thing, you’re too macho. Try an ounce of femininity. Watch half a whole football game instead of a whole game. What are you doing for sports during this shut-down?

You know who you are. I probably shouldn’t post this.

—

A remedy for you, right here:

https://www.youtube.com/watch?v=hvQvkpD2idc&feature=youtu.be

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8 comments

1 Ken Goldberg { 03.18.20 at 9:37 am }

Oh joy – I missed the little guy…. My father loved herring, which isn’t all that Jewish. However, I didn’t care for it until I went to Youngstown in the ’70s and hit the Jewish high spots. I decided at that time herring is something common in Jewish cuisine and I should try to like it better so purchased some. It’s been acceptable ever since – at last with a decent sauce. Incidentally, if you get it with a wine sauce make sure the wine is kosher!

2 don friedman { 03.18.20 at 11:40 am }

If I’m herring you correctly that stuff is good for you. Ok, I know it is. I was raised on it with all the onions in it. The smoked fish too. And the beet borsht with the garlic rubbed onto the crust of the pumpernickel. It’s been years since I tasted herring. I have been ‘eyeing’ it at Heinens for a while and never bought it because of the high sodium content. It does have a small amount of D in it. Maybe I will buy a small jar and nip at it. My kidneys always told me to watch the salt.

3 Ari Davidow { 03.18.20 at 12:37 pm }

I can’t remember the brand I really like. It might be Duck Trap. Wine sauce.

Herring used to remind me of old guys from the minyan when I was a kid who had whisky-kichel-herring breath. Then a friend re-introduced me to it as an adult. I am a happier being, now.

4 Ari Davidow { 03.18.20 at 12:38 pm }

I forgot. I really love the herring I get from Russ and Daughters when we are in NYC. But, these years, almost never there, so easy to forget.

5 Kenneth Goldberg { 03.18.20 at 3:55 pm }

Not “whiskey”; shnops!
Give a try to Yaraselyevsky’s Deli in Mayfield Heights. That must be the local ultimate for items like that – and SO MUCH MORE!….

6 Kenneth Goldberg { 03.18.20 at 3:57 pm }

Yeleselyevsky’s….

7 Ed Piroska { 03.19.20 at 4:02 pm }

Love herring, sardines & anchovies. Used to go to Jamie Milkman’s house after school (Rowland)
& eat all his father’s herring. He wasn’t very happy.

8 Irwin Weinberger { 03.26.20 at 2:24 pm }

I was raised on creamed herring. Salty fish, yeah that’s the ticket!

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