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— Andre Dubus"I've had a lot of glamour come my way in the last 10 years - you know, movie stars and mansions and red carpets and trips to Europe and crazy stuff I never would have imagined - and I look at them as if I'm the bartender in the corner of the room. They've never gone into my psyche. I look at them with distance, and wonder."
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I remain faithful to bourbon sour. It's absolutely delicious. You'd have to ask a bartender what's in it, but I think if you know you might never have a drink. I also love a little rum, 7 years aged, brown, when it is chilly, before dinner.
— Christian Louboutin
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As an improviser you need to experience the moment- and that includes everything in the moment. Observe the people around you-the bandleader, the bartender-what they wear, how they deal with people, the simple continuity of their presence. As you do that you'll see how you affect them , and you'll play and act accordingly. You need to study the reality of the moment, and that is very rarely about studying modes and intervals.
— Pat Martino
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