Archives for category: tea

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

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

 

r010751

Food

  1. Nancy’s Organic (sour) Cottage Cheese
  2. Banana
  3. Olive Oil
  4. Sea Salt
  5. Ground Pepper
  6. Yamamotoyama Organic Sencha Green Tea bag

Stir up a bowl of Nancy’s cottage cheese with lots of fresh ground pepper, a pinch of sea salt, and a tablespoon (plus) of olive oil.  Peel and eat banana.  Brew and drink tea.  Bam!


Music

a2345501174_2
New from Cincinnati’s Boy Froot 2014


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

P1050489
Food

Gyokuro Green Tea

Music
P1050499

Foto
by Alexander