Archives for the month of: November, 2013



  1. Onion
  2. Garlic
  3. Sea Salt & Fresh Pepper
  4. Adelle’s Cajun Style Andouille Sausage
  5. Rainbow Chard
  6. Organic Peeled Whole Tomatoes
  7. Organic Butter
  8. Olive Oil
  9. Ancient Harvest Quinua + Corn Flour Noodles

Saute 1/4 Onion in 1/2in of a stick of Butter at low heat.  In a separate pot, boil water for noodles.  Meanwhile, wash a bunch of Chard, strip the stems, chop them up and add them in with the onions, putting aside the leaves for later.  Slice and add a couple+ Sausages. When pot of water boils, turn down to a simmer and cover.  Chop/press 3 large cloves of Garlic and add with a splash of Olive Oil.   After a few minutes but before things begin to stick to the pan, add the liquid from one can of Tomatoes.  Turn heat up to high.  With a wood spoon, move contents of pan toward the edges and then into the center you’ve cleared, pour the Tomatoes into the pan.  Grind in Pepper and Sea salt to taste. Chop tomatoes into quarters using wood tool and then liquidize them using a potatoes masher.  Add the noodles to the boiling water. Once the liquid from the tomatoes has evaporated a bit, mix everything together and simmer for a couple minutes while chopping the Chard leaves vertically into 3 or 4strips and then horizontally into small pieces. Stir the sauce and then scatter the Chard over the top, covering for about 4 minutes on a lower heat.  6-9 minutes after adding the noodles (erring on the side of al dente) drain noodles and put to the side.  Add sauce over the top.  Bob head to Bird + Fats and eat with relish!

“This set contains the originally released Birdland set pairing Bird with Fats Navarro and Bud Powell. Navarro would die shortly after these recordings were made on July 7, 1950 due to a combination of tuberculosis and heroin addiction. He was only 26. Bird, Fats and Bud are splendid on all these long and relaxed performances.” —

by Alexander


I just heard/saw Morton Subotnick/Lillevan melt space/time at Town Hall in Seattle.  The surround sound was awesome in the true sense of the word and Subotnick/Lillevan created sounds/images both beautiful and challenging.  Need I say more?….  Here’s a taste from youTube.

“Following up Subotnick’s debut album, Silver Apples of the Moon was a record that was in many ways its twin partner: Titled The Wild Bull, it was commissioned by Nonesuch Records, executed on the newly-created Buchla synthesizer, sequenced into two parts (Side One and Side Two) totaling a length just under a half an hour and loosely inspired by poetry from the pre-technological past of humanity. But the similarities quickly end there, because whereas his previous album was based on the verse of Yeats and underlined by glittering displays of avant-garde freakouts and peaceful planetary soliloquies, on The Wild Bull Subotnick was touched with an inspiration far removed in both time and space and one infinitely darker than the space between the planets: namely, with a Sumerian poem cuneiformed into wet tablets sometime around 1700BC, from which The Wild Bull takes its title.”  Julien Copeland,

by Jefferson Petry


  1. Morning Elixer 
  2. Ethiopian Coffee from Cafe Vita
  3. Free Range Eggs from Wilcox Farms
  4. Organic Dino Kale
  5. Basmati Rice
  6. Northwest Honey from Anna’s Farm
  7. Organic CostaRican Vanilla Extract
  8. Organic Raw Sugar
  9. Whole Milk from Twin Brook Creamery
  10. Olive Oil + Red Wine Vinegar
  11. Sea Salt
  12. Tellicherry Fresh Ground Black Pepper from The Spice House

Prepare + imbibe Morning Elixer (minus tea+nuts).  Wash Basmati rice until the water runs clear.  Put 1 cup rice + 1&3/4 cups H2O in pan, bring to boil, then turn down heat to lowest setting once H2O is at level of rice.  Cover for 15 minutes then turn off heat and put a folded towel over the pan to dry out the rice as it finishes it’s steaming.  Meanwhile, wash a bundle of Dino Kale and then tear the stems from the leaves, chopping both separately.  Place stems in bottom of steamer with chopped leaves on top and steam for 7-10 minutes, no longer so they stay bright green.  Put kettle on and subsequently brew Ethiopian Coffee.  Meanwhile, place seasoned iron skillet on high heat until it is good and hot, then add butter and just before browning turn down heat to medium-low. Drop in a couple of eggs to fry, flipping them after a couple minutes, at which point heat can be killed.  Simultaneously, steam a cup of Milk. Once Kale is done, toss the leaves and stems together in olive oil, red wine vinegar, and fresh ground salt and pepper.  Once milk is steamed, pour into bowl over 1 tsp Honey, a few drops of Vanilla, a couple shakes of cinnamon and then add 1/2cup rice.  Serve Eggs and Kale on a plate, rice + milk in a bowl, and a big mug of black coffee.  YUM!

“After remaining unreleased for over a decade, the session that comprised Horace Parlan’s  Happy Frame of Mind record was issued as a Booker Ervin album entitled Back From the Gig.  Horace Parlan, however, was the leader for the session, and the album was originally scheduled to be released in the mid-’60s by Blue Note as Happy Frame of Mind. Back From the Gig finds Horace Parlan breaking away from the soul-inflected hard bop that had become his trademark, moving his music into more adventurous, post-bop territory. Aided by a first-rate quintet — trumpeter Johnny Coles, tenor saxophonist Booker Ervin, guitarist Grant Green, bassist Butch Warren, drummer Billy Higgins — Parlan produces a provocative set that is grounded in soul and blues but stretches out into challenging improvisations. None of the musicians completely embrace the avant-garde, but there are shifting tonal textures and unpredictable turns in the solos which have been previously unheard in Parlan’s music. Perhaps that’s the reason the session sat unissued in Blue Note’s vaults until 1976, when it was released as part of a double-record Booker Ervin set, but the fact of the matter is, it’s one of Parlan’s most successful efforts, finding the perfect middle ground between accessible, entertaining jazz and more adventurous music.”  –Stephen Thomas Erlewine,

by Alexander


Gyokuro Green Tea


by Alexander