Friday, February 27, 2009
The New World Order... whatever that means.
Wednesday, February 25, 2009
Ash Weds. Sound Out-Loud Style!!
So I found out that today is ash weds. and I thought why not enlighten you as to how to make your own Jesus toast. follow this link...
Monday, February 23, 2009
Q-Tip The Rennaissance
This may be a little after the fact but I just got the new Q-Tip album, I had heard good things and was not disappointed. It is a pretty soulful album, especially with appearances by Norah Jones and D'angelo. I don't have much to say other than the fact that I like it. Plus those moderately longer posts have been taking too much of my time. At least this way I can easily keep the grammatical errors to a minimum.
Sunday, February 22, 2009
Philip Cohran and The Artistic Heritage Ensemble
Friday, February 20, 2009
Cheese? Yes please.
Cheese FondueGourmet | February 1966; reprinted September 2001
Total Time: 30 min 1 garlic clove, halved crosswise 1 1/2 cups dry white wine (preferably Swiss, such as Fendant) 1 tablespoon cornstarch 2 teaspoons kirsch 1/2 lb Emmental cheese, coarsely grated (2 cups) 1/2 lb Gruyère , coarsely grated (2 cups) Accompaniment: cubes of French bread on fondue forks or long wooden skewers Special equipment: a fondue pot Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame and serve with bread for dipping. A link to help you on your fondue journey... The Music: Nat Townsley Jr. - Sunshine on My Shoulders Dollar - Hand Held In Black and White |
Thursday, February 19, 2009
Soul Music in The New Millenium: As bitchin as always, maybe more so
These days, (circa Marcus Newman's summer of soul 2008) I tend to think soul music is where its at, so needless to say I have been listening to a good bit of it lately. Among many purveyors of soul there are a lot of good soul blogs out there that are proliferating soul to the masses, the most popular one probably being Soul-Sides. Another central fixture in this trend, and what hooked me (along with the aforementioned declaration of a summer of soul), is Daptone Records founded by NYU alum (my alma mater, sooner or later) Gabirel Roth a.k.a. Bosco Mann. Essentially Daptone Records is how I learned to love soul. However I always did appreciate a good groove and was once a member of a funk band, and though there is a lot I can say about Daptone Records the woman who I owe my regards to is their flagship singer, none other than miss Sharon Jones. Her backing band, you may have heard of them, is the dap kings who were are most famously known for supplying Amy Winehouse with her signiture vintage sound. They are also on the Jay-Z remix from my first post. I saw Sharon Jones and the Dap Kings last Sat. a great show, it could've been more of a dance party than it turned out to be (too many white people I suppose). Sharon, however probably wont be making an appearance in New York for a while, but if you want to see some great live daptone soul in New York check out Naomi Shelton and The Gospel Queens of Brooklyn at the Fat Cat on Christopher st. and Seventh Ave. every Friday at eight.
Wednesday, February 18, 2009
Celebratory Party Dip.
This is a simple recipe for guacamole, it is really more of a guide than a recipe but the proportions are approximately correct. The opportunities for guacamole are endless... enjoy.
Josh's Guacamole
2 avocados
1 clove minced or pressed garlic (or one half onion, or some of both)
1/2 tomato (diced)
Juice of one lime
Salt to taste
1-2 tablespoons Cilantro (optional)
Jalapeno or other hot pepper to taste (optional)
1. Cut avocados and remove flesh from pit into bowl.
2. Mince (very finely chop) or press the garlic with a garlic press. Add to avocado and mix/mash the garlic into the avocado.
3. To release the juices of the lime, roll the lime on the table firmly under your palm.
Halve and squeeze the lime (no special machinery needed here just a strong hand or fork) into the slightly mashed avocado. Pick out any seeds, and mix/mash further.
4. Dice your tomato so that you have about 1/4 inch cubes and mix into guacamole.
5. Salt to taste, and add about 1 or two tablespoons of cilantro if you feel. Also if you feel that your guacamole is perhaps a bit too tame, add some seeded and finely choped jalapeno (seranos, habaneros, and any other hot pepper could be use as well)