dannydevitoPNG

Hey found you through Toasterqueen’s ‘AOTY’s favorite albums’ list, and we share the same favorite! Dope account, too. Cheers 🍻

Hey, sorry for the late reply! i've listened to a lot of songs of The Key of Life but never took on that behemoth of joy in one sitting, i'll make sure to do that and write a review soon.

Thanks so much Dannydevito! I haven't been as active lately but am kind of missing reviewing albums so if you have a recommendation to get me started again, shoot your best shot!

No problem

Hey DannyDevitoPNG , I’m making a list named AOTY’s favorite concerts and I would love if you could participate in it!

If you want to participate in the list, you need to include the name of the artist, album toured
(or your favorite album of theirs if it was not a specific record being toured), and sum up your experiences in a few sentences.

I hope you have a great day, and thank you for considering.

Awesome! Would love to know your thoughts when you get around to them

I'm a huge fan of Blu's work prior to 2011-ish, and then 2020's "Miles" with Exile. I was a huge Blu stan in like 09/10, and then he started doing this super experimental stuff that I didn't care for at the time but should revisit. If you like Blu & Exile, you should look into others from the Dirty Science crew like Emanon, Fashawn, Dag Savage and Choosey

Same here man! Love to see the Johnson&Jonson on your recently rated. One of my favorite Blu albums!

Pogré

INGREDIENTS FOR A DANNY BURRITO:
One 2 pound octopus, cleaned
Salt
Several large sprigs of fresh oregano
Several large sprigs of fresh parsley
Several sprigs of fresh cilantro
1 cup seeded, chopped cucumber (peeled if the peels are thick and bitter, otherwise leave them on)
1/2 cup finely chopped red onion
3 green onions, sliced, including some of the darker green ends
1 fresh jalapeno, seeded and minced (test for heat, if really hot, only use a small amount)
1/2 cup (loose) chopped fresh cilantro, including tender stems
1/2 teaspoon dried oregano
2 Tbsp lime juice
2 Tbsp cider vinegar
1/4 cup olive oil
2 cups chopped, seeded tomatoes