We just spent the last week recording a new album of music by Dan Trueman with guest artist Iarla Ó Lionáird. And while every album is different, there are some things that are necessary for any recording session to be successful. So here is our recipe…
1 lb mixed nuts (Brazil nuts removed)
1 lb peanuts (hidden in the fridge until mixed nuts are gone)
7 boxes La Croix (assorted flavors)
5 lbs clementines
2 lbs bananas
5 boxes Nut Thins
1 family size Wheat Thins
1 box Jilz Crackerz (paleo)
3 lbs Pink Lady apples
2 lbs baby carrots
1 bag Tate’s Bake Shop ginger zing cookies (gluten-free)
1 bag chocolate chip cookies (gluten-free)
5 bags assorted “healthy” chips
1 bag chili jalapeno popcorn
1 lb dark chocolate covered almonds
3 lbs coffee, ground fresh
1 box Kind bars
4 pack of Siggi’s Yogurt
6 hard boiled eggs
1 container hummus
Put perishables and La Croix in communal fridge, and spread the rest of the ingredients onto a counter along with several rolls of paper towels. Brew 12 cups of coffee prior to 10am. Brew another 12 cups at 2pm. Closely monitor amount of La Croix and replenish before it runs out. Make sure that there are Cheddar Nut Thins, or Nathalie might complain. Hide the Wheat Thins from Michael.
Make sure lunch orders are squared away 24 hrs in advance.
Know that the chocolate-covered almonds will be the first thing to go, but do not replenish.
Remember to be flexible. Schedules are made to be broken.
Four 10-hr days might simply not be enough for 85 minutes of music, and that’s okay.
Technology is great, but sometimes things need to be turned off and on again.
Even if you think you got a great take, just do another one to be safe.
Don’t beat a dead horse.
Many thanks to Jesse Lewis, producer; Bill Maylone, engineer; Dan Trueman, composer and fiddler; and Iarla Ó Lionáird, vocalist and cheerleader.
Super special thanks to Mike Sportiello of I.V. Labs, whose days were even longer than ours. He stayed calm amidst our insanity, fixing everything like a magician, and he brews a mean cup of coffee.