Archives for category: paleo

P1070307
Food

1 Pablano Pepper

1/2 Yellow Onion

3 Garlic Gloves

6 Eggs

4 Slices Pepper Jack Cheese

Basil

Olive Oil

Vinegar

Butter

Salt & Pepper

Sourdough Bread

Dinosaur Kale

Green Tea

  • Chop and saute pepper + onion in butter.
  • Meanwhile, clean, cut and set to steam 4 leaves of kale in a covered pan of water.
  • Add Garlic to a teaspoon of olive oil in the middle of skillet once onions are translucent.
  • After just a minute or so, stir garlic in with the rest of the pan and then move the vegetables to the sides of the pan.
  • Add eggs and scramble them, mixing in the vegetables once their close to finished.
  • Add chopped basil + cheese slices and cover.
  • Toast sourdough bread.
  • Remove steamed kale and mix with salt, pepper, olive oil, and vinegar of choice.
  • Butter toast and serve with eggs + tea (serves 3)

Music
SF085

“The musical style most prominently focused on in this volume is the infamous Iraqi choubi, (pronounced choe-bee), with its distinct driving rhythm that can feature fiddles, double-reed instruments, bass, keyboards and oud over its signature beat.Choubi is Iraq’s version of the regionally popular dabke, another celebratory Levantine folkloric style of rhythm and line dance. What really defines the Iraqi choubi sound are the crisp, rapid-fire machine-gun style percussive rhythms set atop the main beat. To the uninitiated, they sound almost electronic. Sometimes they are, but more often this is the work of the khishba – a unique hand-drum of nomadic origin (aka the zanbour – Arabic for wasp), which appears across the board in many styles of Iraqi music today, with extensions of it also heard in Syrian and Kuwaiti music.
           What has happened to Iraq since the 2003 US invasion and eventual occupation? Endless death, destruction and chaos, the complete take-down of a functional sovereign secular government [regardless of your opinion on that government], puppet installations, contrived sectarian divisions, the wholesale looting of culture, rampant opportunism, and apparently no lessons learned – all at the Iraqi people’s expense.” 

           The tracks on this collection were produced during the Saddam era – between the 1980s and early-2000s. An important goal within the Iraqi Baathist agenda was to promote its brand of secularism, which saw the establishment of cultural centres, and a fostering of the arts. Music was more encouraged, albeit more institutionalized than ever – particularly folkloric and heritage music such as choubi. In an Iraqi army comprised of seven divisions, Saddam referred to singers as the eighth. Still, unless a rare level of stardom has been achieved, being a singer or musician isn’t usually encouraged or viewed as a respectable lifestyle in much of the Arab world. It’s often those deemed social outsiders that tend to find their niche in music – particularly the ‘party music’ heard on this collection. Among them are the Rom Gypsy Iraqis (known as Kawliya in Arabic). A number of female singers wear masks and adopt pseudonyms to protect their identities, as some are runaways or prostitutes making ends meet in the seedy nightclub scene. Occasionally, they end up with successful recording careers.”
Sublime Frequencies  PO BOX 17971 SEATTLE, WA 98127 USA

 

Foto

by Alexander

P1060406b

Food

I’ve been quiet the last couple of months due to hand surgery to repair a torn scapholunate ligament.  Yet now summer is here, so let the good times roll!  This one is to ease back into things –super simple and simply delicious.

  • Three Eggs
  • Butter
  • Nancy’s Cottage Cheese
  • Green Tabasco
  • One Tomato
  • Fresh Cilantro
  • Basil (fresh if you have it, dry if you don’t)
  • Olive Oil
  • Sea Salt
  • Tellicherry Black Pepper
  • Organic Blue Corn Chips
  • Green Tea

–Start iron skillet on high flame.
–Crack eggs into bowl, add a grind of sea salt + black pepper, and stir.
–Add butter to pan and lower heat to medium.
–Add eggs to pan, lifting up edges of egg once it’s cooked a few   seconds to let uncooked egg up underneath.
–Spread a couple Tbs of cottage cheese over half of the omelette and   sprinkle liberally w. green tabasco.
–Fold omelette and then flip onto serving plate.
–Turn heat to lowest setting and add a little olive oil.
–Chop tomato, cilantro, and basil (if fresh) and toss into skillet just to   warm it all up a couple minutes.
–Add more ground sea salt and pepper.
–Pour this mix over top of the omelette
–Serve with chips and the obligatory green tea of your choice

Eat with a smile

Music

Now_Please_Don't_You_Cry,_Beautiful_Edith

“Now Please Don’t You Cry, Beautiful Edith (about Kirk’s wife) was the first of his all groove sides.  Unlike Rip, Rig, and Panic from two years earlier in 1965, this set featured an in-the-pocket rhythm section. Adventure was not the name of the game on this date, feeling was — and for the job he got some of the finest cats working in the groove jazz idiom: drummer Grady Tate, pianist Lonnie Liston Smith, and bassist Ronnie Boykins. ”
Thom Jurek, Allmusic.com

Foto

by Alexander

_R011084b

Food

  1. One+ lbs. Beef Tenderloin
  2. Fresh Beef Bone Broth (Prepare in advance)
  3. One small Red Cabbage
  4. OneRed Onion
  5. Five cloves Garlic
  6. One bundle Dinosaur Kale
  7. Spinach
  8. Rice Noodles
  9. Butter
  10. Olive Oil
  11. Fish Sauce
  12. Chilli Paste
  13. Soy Sauce
  14. Hijiki, Wakame, & Kombu seaweed
  15. Button Shitake Mushrooms
  • Chop onion and saute in half a stick of butter in a large pan.
  • Chop cabbage and add to onion.
  • Tear kale stems from leaves, chop them separately and add the stems to the pan
  • In the background, have the broth heating up.
  • In the foreground, chop the tenderloin into cubes.
  • Brown meat  iron skillet on high flame + remove  from heat after turning once.
  • Crush garlic cloves
  • When onion and cabbage are pretty thoroughly sauteed, spread them  to the sides of the pan and in the open space in the middle, add a tbs olive oil, fish sauce, and the garlic (mind the flame is low)
  • Saute garlic combination two minutes + then mix together contents of pan.
  • Add to broth together with chopped kale leaves and as much spinach as you like.
  • Add seaweed + whole button shitake mushrooms
  • Let soup simmer and just before serving, add a handful of rice noodles.
  • Add meat separately so that it doesn’t heat beyond warming up in the soup bowl.
  • Add soy sauce and chili paste to taste.
  • YUM!

Music

theknife_ShakingTheHabitual

The Knife, Shaking the Habitual  <–read the great comic, End Extreme Weatlth!
“Within the album’s expanse, these are moments that alternately seethe and soothe, testing and prodding both the listener’s expectations and his or her patience. They also massage the album’s plentiful organic charges into a sonic puzzle with an almost symphonic reach, one that’s as challenging, bounteous, and ultimately unknowable as anything you’ll hear this year.”   –residentadvisor.net

Foto

by Alexander

P1050744

Food

  1. Spargel (White Asparagus)
  2. Red Potatoes
  3. Pork Chop
  4. Romaine Lettuce
  5. Lemon
  6. Olive Oil
  7. Salt + Pepper
  8. Garlic
  9. Butter
  10. Lindt 85% Dark Chocolate
  11. Assam Tea

–Prepare spargel (peel) and boil potatoes (peel after cooked)

–Steam spargel + saute chop

–Mix lemon , olive oil, garlic, salt + pepper and whisk vigorously

–Pour dressing over salad

–Serve chop with potatoes and pan drippings

–Saute butter in skillet and pour over spargel

–Finish with 1 square Lindt dark chocolate and a cup of Assam tea

Music

P1050766
“Had The Spectrum Between been released by anybody other than David Grubbs, it would garner instant critical acclaim for its impeccable songwriting and instant accessibility. The artist would be declared the new John Denver, and whimsical yuppies around the world would instantly make it a best-selling record. But this is David Grubbs. This is the man responsible for Gastr del Sol and 1998’s brilliant The Thicket.”    Matt LeMay, Pitchfork

Foto

by Alexander

_R010866b
Food

  1. 1/2 Head of Purple Cabbage
  2. 1 Dozen Crimini Mushrooms
  3. 1/2 Yellow Onion
  4. 10 Cloves Garlic
  5. 1 lb ground bison or grass fed ground beef
  6. Viet Hu’o’ng Fish Sauce
  7. Baharat Spice Mixture
  8. Beef Tallow
  9. Organic Butter
  10. Basmati Rice
  11. Fresh Squeezed Lemon Juice
  12. Organic Romaine Lettuce
  13. Olive Oil
  14. Fresh Ground Pepper
  15. Sea Salt
  16. Eastern Beauty Oolong Tea
  17. Dark Chocolate

–Drop the needle to begin so Magic Sam is the environment.

–Begin cooking by rinsing 1 cup basmati rice a few times to wash off excess starch (until water runs clear) and then putting it on the stove in a pot of 1&1/4 cups water.

–Next, put a generous portion of beef tallow + butter in a separate skillet on medium heat.

–Chop 1/2 head of cabbage and 1/2 yellow onion and add to skillet.

–Toss to coat evenly in tallow/butter mix and then add a few tablespoons of Baharat spice mixture with an equal amount of fish sauce.

–Add meat and mix together with vegetables.

–Cover and lower heat to simmer.

–By this time the rice should have evaporated the water down to just below the rice line so it can be covered for 15 minutes on the lowest simmer.

–Chop mushrooms and sprinkle on top of what’s in the skillet and cover the dish and let simmer.

–Meanwhile, wash and chop lettuce and put in a bowl.

–For the dressing, squeeze and then mix 1 part lemon juice with 3 parts olive oil and add garlic, salt, and pepper (I use 1 lemon with 4 garlic cloves and enough oil, salt + pepper.  Then I keep the extra in a jar in the fridge for later).

–After the rice has steamed 15min, turn off heat and cover with a thick towel to absorb the steam so the rice ends up nice and fluffy (after approximately 10 minutes with a few towel changes).

–Meanwhile, crush 6 cloves of garlic into a little open space that you make in the middle of what’s cooking in the skillet so the garlic can simmer a minute or two in the juices before you stir evertything all together.

–Cover and simmer until rice is ready.

–Serve rice with baharat yum and a big lemon dressing green salad, Oolong tea to drink, and finish with a square of the dark chocolate of your choice.

Music

Screen shot 2014-01-14 at 7.00.09 PM
Magic Sam Blue Band_Black Magic
Labels big and small have forsaken this type of honest and straightforward production, preferring to try concocting a higher level of funkiness through extravagent over-production, boring superstar guest appearances, and insipid studio practices such as prerecorded rhythm tracks and dipstick guitar solos punched in a note at the time. Forget all this jive and check out a track such as “You Belong to Me,” where the guitarist cuts loose with a restrained solo that sometimes dances ahead of the beat like a country fiddler while the band pumps away on a superb riff.  The players here, including the fine guitarist Mighty Joe Young, pianist Lafayette Leake, and a muscular rhythm section, are the best of the best. No information is provided on the songwriting, so the assumption is that these tunes are all originals by Magic Sam. None are too obviously adopted from standards, but the opening “I Just Want a Little Bit” was much copied by other blues artists.
by Eugene Chadbourne (from the blog: plain and fancy)

Foto
by Alexander

 

R010023b

Food

  1. Garlic
  2. Orange
  3. Tulsi Green Tea
  4. Red Potatoes
  5. Bubbie’s Traditional Old World Sauerkraut
  6. Aidells Garlic & Gruyer Cheese Smoked Chicken Sausages
  7. Dinosaur Kale
  8. Organic Butter
  9. Red Wine Vinegar
  10. Extra Virgin Olive Oil
  11. Ground Pepper & Sea Salt
  12. Mustard
  13. Dark Chocolate

Today I felt a wee-little-bit-of-a cough down-deep so I  decided to nip it in the bud:
Eat one large clove of Garlic (raw) and one Orange and prepare a large cup of strong Tulsi Green Tea.  Next, add 4 Red Potatoes to boiling water and in separate pan add a bed of Sauerkraut with two Sausages on top.  Cover the latter and steam about ten minutes.  Meanwhile, wash half a bundle of kale, strip the leaves off and chop the stems and leaves separately.  Once the Sausages are done, remove from heat. In their place, put on water to steam the kale with the chopped stems in the bottom, just covered in water, and with the leaves on top, covered. Remove quickest cooking potatoes once fork-soft and skin them, leaving larger ones to cook a little longer.  After 5 minutes the kale will be ready (fresh green color, not dark from over cooking).  Serve potatoes slathered in butter with salt and pepper to taste, toss the kale in vinegar, oil, salt, + pepper, and serve the sauerkraut + sausages with mustard on the side.  Drink tea and finish with two squares dark chocolate.
Sleep.

Music
Bowie_AC
The facts:

Lester Bowie – trumpet
Arthur Blythe – alto sax
Amina Myers – piano, organ, vocal
Malachi Favors – bass
Phillip Wilson – drums

1. Amina (Bowie, Blythe, Myers, Favors, Wilson)
2. Captain Courageous (Lester Bowie)
3. Tricky Slicky (Bowie, Blythe, Myers, Favors, Wilson)
4. Chili MacDonald (Bowie, Blythe, Myers, Favors, Wilson)
5. For Fela (Lester Bowie)

Recorded in Rome on April 16, 1978 at Mama Dog Studio and produced by Aldo Sinesio

Long out of print; courtesy of inconstant sol

Foto
by Alexander

P1050462edit

Food

  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!

Music
ParkerBirdFats-1
“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.” —jazzmessengers.com

Foto
by Alexander

wildBird_diptych
Food

  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!

Music
NCYbI
“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, allmusic.com

Foto
by Alexander

P1050396

Food

  1. four Red Potatoes
  2. one pound chuck steak
  3. five leaves Romain Lettuce
  4. Tallow
  5. Butter
  6. Olive Oil
  7. Spices

Place pot on stove and bring 1/2in water to boil.  Meanwhile, peel potatoes and cut into 1/8ths.  Bring water to lowest setting, drop potatoes in steaming basket into pot and cover.  Next, take a wide cup and put in 3tbs oil, lots of cumin + chili powder, a little less paprika, sea salt + ground pepper, and even less cayenne.  Also, add some worcester sauce or A1 or something else with vinegar.  Whisk mixture and then pour 1/2 on one side of grass fed steak, holding the rest for the other side.  Let meat stand a while.  Meanwhile, take an iron skillet and put it on highest flame and get it REAL nice and hot.  Drop in good bit of homemade Tallow and once melted add the meat.  Cook intuitively, maybe 4 minutes one side and 3 minutes the other, brushing the remainder of the oil + spices on the second side, then remove, cover, and let rest.  Next, pour water out of potatoes (they should be checked up on so they are fork soft, but not overly steamed) and then leave uncovered in order to dry a little bit.  Last thing is to take an empty mustard jar and put in 3 more tbs Olive Oil, 2 tbs red wine vinegar, crushed dried Basil, and salt + ground pepper (Garlic and Onions go a long way too, though this is the quick and dirty version).  Put top on jar and shake to the music.  Wash, dry, and tear up lettuce and pour as much dressing as you want over it.  Makes 1 serving salad and 2 servings meat + potatoes.

Music
44d9830e6766fa823f6b2996782e21d5

“Elizabeth Walling could be Brighton’s answer to Fever Ray’s Karin Dreijer Andersson, with her queer masked costumes and avant-garde electronica. Her repertoire draws from sci-fi film scores, choral music, underwater life and the paranormal. The visual accoutrements – stark, monochrome videos, theatrical live shows – are striking, but the brooding, atmospheric scores on this debut are thrilling enough to stand alone. The Entire City is named after a Max Ernst painting, and Walling casts her metropolis as both comfort and threat; the safeness and succor of Concrete Mother becomes suffocating claustrophobia on Nest, with its suspense-filled percussion, and the war-like rush of the eponymous track becomes stark isolation on Changelings. The album feels all the more arcane for its nakedness, its mood shifting subtly from sensual and euphoric to eerie foreboding. Walling is both star and morphing other, warping breathy harmonies and siren miasmas into elegant cyborg operas. A stunning debut.”  –Charlotte Richardson Andrews, The Guardian, Thursday 14 July 2011

Foto
by Alexander