Well, here we are Popsters, POP BITEZ IS BACK! 

Before we get into “All the News That’s Fit to POP” today, let’s start by talking about some of the changes you should expect going forward.

1). This is a temporary set up on wordpress, I don’t plan on being here indefinitely. I have always considered Pop Bitez a weekly column, NOT A BLOG. Maybe, it’s just me but I’ve never been a big fan of the term “blogger”, I personally prefer the title “columnist” or “Pop Culture Reporter”. Admittedly, this is really just a case of semantics but, in the near future, you will be seeing the debut of the Official Pop Bitez Webzine. I decided to go with this format temporarily as I have some interviews and upcoming events that require me to be back on-line ASAP.

2). The original Pop Bitez was a weekly column, appearing every Friday and while the new Pop Bitez won’t be updated daily, it will no longer be limited to once a week . A great way to stay up to date with “All the News That’s Fit to POP!” is to SUBSCRIBE!

3). No American Idol or Dancing with the Stars here Popsters, I have a very strong aversion to “reality” of any kind. While It’s true, reality T.V. is currently a major part of our popular culture, with very few exceptions, I personally find paint drying and watching insects fuck on the sidewalk more interesting.

And with that, enough of the yada, yada, yada, LET’S GET THIS PARTY STARTED!

Happy Mother’s Day 2011 or- for many of us- National Guilt Day!

So, given this Sunday is the day we all celebrate the woman responsible for bringing our goofy asses to the party, I thought this would be the perfect opportunity to feature five of my favorite videos featuring “Mom”.

Let’s start with this “Mother’s Day” classic!

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And then there’s the remake!

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For some people Mother’s Day is all about flowers and candy but, to my mind, nothing says “Happy Mother’s Day” more than a rap from Mr. T.

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The song is weak, the guys are dorks and can’t really sing but….the moms are wicked hot, ’nuff said.

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In the event I haven’t completely ruined your Mother’s Day by now, Carol Brady and her son Greg are here to pound the final nail, (and your eardrums), with their decidedly creepy duet! Enjoy!

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The truth is Popsters, I am fortunate enough to be the son of a pretty exceptional woman and consider myself quite blessed to still have her here on the planet with me. One need look no further than this pic to see our relationship has always been a special one. Happy Mother’s Day Mom! Love ya!

* That’s her on the left, I’m the goofy Macaulay Culkin wannabe in the stripes. (This pic actually placed third in a Awkward Family Photos contest last year.)

Derby Weekend is Here Again!

Can you believe the Kentucky Derby is here already? I, myself, have always been a big fan of this perennial race, especially after having spent some quality years in Louisville, way back when.

The Horses will run and the celebs in their couture’ hats will be sucking down more than their share of mint juleps today at Churchill Downs but, what do you suppose will be on the menu?

For my money there really is only one, perfect dish for Derby Day and that, of course, would have to be the Hot Brown!

What, you might ask, is a “Hot Brown”? It almost sounds like something you’d pay extra for in an Amsterdam brothel but, I can assure you, this is one delicious dish!

In the 1920’s, The Brown Hotel in downtown Louisville Kentucky drew over 1,200 guests each evening for it’s dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests’ palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce. Exemplifying our unending dedication to serving our guests, The Hot Brown was born!

And now The Hot Brown – a Louisville tradition with worldwide appeal – has been featured in Southern Living Magazine, The Los Angeles Times, NBC’s Today Show, The Wall Street Journal, as well as being included as a regular entry in many of the finest cookbooks.