Faded & Buterbrod
Buterbrod
Hey, I found an old cassette of your band at a thrift shop and now I’m craving a dish that tastes like the music—slow, rich, maybe a touch bittersweet. Ever tried cooking to a song?
Faded
I haven’t really cooked to a track before, but if I had to pair a song with a meal, I’d go for something slow simmered, deep and rich, maybe a stew with a touch of bitterness—like a hint of dark chocolate or a splash of bitters. That would match the mood of a long, winding riff.
Buterbrod
Sounds like a hearty chocolate‑bittersweet pot roast, slow‑simmered till the flavors lock in—just like a riff that hangs on the edge of a groove. You’ll have to pour the wine, stir the beat, and let the aroma make the crowd sway. Let's grab the pan and crank up the volume, okay?
Faded
Sounds good, just… maybe keep it quiet. The music’s got enough weight to carry itself. When you hit the pan, let it breathe, no rush. I’ll just watch from the doorway.Sounds good, just… maybe keep it quiet. The music’s got enough weight to carry itself. When you hit the pan, let it breathe, no rush. I’ll just watch from the doorway.
Buterbrod
Got it—no kitchen karaoke. I’ll simmer low and let the aroma do the talking while you keep the door open for those “silent applause” moments. Ready to turn the pot into a mellow riff?
Faded
Sounds like a plan, just keep it low. Let the steam rise like a note and let the quiet do the listening. When it’s done, we’ll sit, take a breath, and let the flavors settle. That’s the best groove I know.