Monday, July 24, 2017

Several Upcoming Events

Hey There!
I have several events coming up on the annual trip across the North.
I will put the menus if I know them after the dates and links, a lot to
They are:
* well first, July 26 my band Select Sex is playing at the Redwood in
downtown Los Angeles with Kaz Mirblouk and Rats in the Louvre
at 9pm...
* July 30, Lakewood, WA- 3pm late lunch, get in touch with me
directly if you wish to attend.
* August 1, Olympia, WA- a Lammastide-themed dinner party at
6:30 pm, with fun songs about the dishes and the season by yours
truly plus storytelling with Elizabeth Lord. Get in touch with me
directly if you wish to attend.
* August 9, Billings, MT- an informal gathering we will play games,
eat, drink, talk, tell stories. Get in touch with me directly if you want
to get together.
* August 11-13, Minot, ND... Why Not Minot Fest #8!- I'll be
cooking all weekend, peddling some snacks, doing the buffet on
Sunday and also performing as Joshua Plague's Sanctuary of Sound
at the evening show on Sunday the 13th... info and schedule here:
* August 16th, Minneapolis, MN- Through the Ether: A Very
Strange Evening of Food, Esoterica, Performance and Weirdness
at The Future get tickets here:
there are two seatings (both with full performance and dinner) for
this,the 9pm still has seats, the 6:30 is close to sold out!
* And a little later on, I will be tabling cookbooks, zines and art at
Les Femmes Underground Film Festival Sept. 2nd in San Diego,
will be a lot of other tablers, films of course and art, should be fun!

* Pesto Stuffed Mushrooms
* Flatbread Roulade w/ Roasted Carrot Puree, Kreemed Garlic 

Spinach Dip, Garbanzo Pate
* Cantaloupe, Basil, Vegan Prosciutto & Roasted Red Pepper 

* Unfish Taco Bar
* Cannelini Hummous w/ Crudites and Chips
* Big Old Salad
* Pistacho & Almond Baklava
* Strawberry Pies & Coconut Kreem
* Iced Tea, Agua Fresca & other beverages

Olympia, including performance programme:
 • Wine, an amusing themed cocktail and non-alcoholic version 
thereof, agua frescas, herbal tea punch with seasonal fruit to drink

• Sun Pies of Corn & Sunflower, rich and wonderful, a variety
of seared and lightly dressed tomatoes, herbs, arugula.
"Even As He Wanes"

• Sorghum Bread wrapped in Zucchini Bacon and Stuffed with Leek 

Pesto, Sweet & Spicy Bothe Sauces of Roasted Chilies and Peppers.
"Bringing In the Corn"

• Grape Leaf with Roasted Mashed Hominy & Legumes, Lightly 

Breaded and Browned As it Please the Cook, Grilled Truffle Eggplant, 
Seasonal Fruit & Wine Chutney, Dill-Garlic Sauce.
Served with an amusing Wine Cocktail (or pious alternative).
"Press, Bladder & Witches Ladder"

• Turnip Scallops as the Sea Lord Commands, Baked Apples, Kreemy 

Colcannon with Roasted Cauliflower, Turmeric Sauce.
"Sand Candle Song"

• Strawberry Shortcakes & Coconut Kreem, Strawberry & Blackberry 

Compotes, Strawberry-Blackberry Ice Kreem, Mint.
"Straw Dolly"
with Storytelling by the talented Elizabeth Lord

Minneapolis, with performance programme:
 * A wonderful salad of various greens, special tomatoes,
roasted seasoned chickpeas, "chevre" balls, pickled peppers,
carrots & radicchio with a chokecherry vinaigrette will be
at table to enjoy throughout the evening.

* A Raising of the Spirits- call to the other worlds of the
nine planes with an invitation to dinner.

* An amusement of seasoned olives, tomatillo
on crispy potato crostini, roasted cauliflower dolmathes
with lemon dill sauce, savory & spicy cacao truffles.

* The Fog of Knowledge- imbibe the vapor of intelligence
as the oracles of old.

* Soup is Served- a delightful melon gazpacho with fresh corn relish,

mint, spices and juice of the tangerine.

* The Plasmic Form- imbibe the essence of all matter and anti-matter.

* Seasoned Rice & Plantain Cakes, Roasted Red Pepper & Cashew 

Sauce, Turmeric Seared Summer Squash & Taro Root-Sweet Potato 
Tempura with Asparagus a la Martien.

* The Wisdom of Mars.

* Delightful Strawberry-Blackberry Shortcakes of Sorghum with
Fresh Berries, Compotes of Both & Creams of Both.

* The Duality is Manifested.

* Benediction & Cocktail.

Monday, July 17, 2017

Cookbook Throwback!

Ah, remember In Search of the Lost Taste, my first cookbook (unless
you count Fire & Ice, although it was later that it came out in nicer
form) published by someone that wasn't me! It came out in like, what,
2008 or 2009... wow that seems like a long time ago now.
Order here:
Or here:
Or order it from your local book store.

It told the story of an adventurer going about to outer space, inner
space and various weird locations in search of the perfect recipe.
Rather a sendup of food tourism and adventure stories, with cover
art by Aaron Renier, author of the Unsinkable Walker Bean and so
much more... 
Nate Beaty did the inside art, telling the story, super cute... his other
work can be found here:
And lastly, Ian Lynam was the design person, super cool and
interesting fonts and some places people bought this book
just for his work!!
It was a fun project to work on, and I've even read the story, which
starts each chapter, to various groups (mostly children). They
seemed suitably entertained.
I get an A for creativity on this one!

 Here's a recipe, since plums are around...

Sugared Plum Tarts
Pie crust, made into 12 little balls, rolled out into rounds,
place in lightly greased muffin tins or ramekins.
Prick them with a fork and sprinkle with sugar.

2 C. chopped Plums
 1 C. Sugar
½ tsp. ground
½ tsp. ground Allspice
1 tsp. grated Nutmeg
1 Tbsp. Vanilla
Sprinkle of Sweet wine
Sprinkle of Lemon juice
½ C. Flour
Sprinkle of Plum Brandy
A few dabs of margarine

Mix together all of these ingredients and place in your little pie shells.
Bake at 425 degrees for 15 minutes then lower to 375 degrees and
bake for another 10. Decorate with little fanned plum slices with a bit
of sugar and lime juice on them.

* That was a lot of sugar! I would cut it back nowadays, maybe use
more plums. Might take a little more thickener but with smaller pies
that isn't as much of an issueas with a big one. I've probably got a pie
crust recipe on this blog somewhere, you should search for it.

Monday, July 10, 2017

Roasted Hominy & Garlic Green Bean Tacos

These are great- have some sauteed garlic greenbeans, heat
roasted hominy with a crumbled smoky cheez... drizzle with
chipotle sauce and coconut sour kreem or yogurt and then
put your assortment of other stuff on top.
There'll be extra roasted hominy, always good to have around
and a great addition to stews, hummous or vegan cheeses.

1 can hominy, drained
1-2 tsp. chili powder
salt and pepper to taste
a little oil to coat

Lightly grease a baking dish and toss the hominy in
there with the other ingredients.
Bake at 400 degrees for 25 minutes, turning occasionally.

1 C. halved green beans
2 minced garlic cloves
salt to taste
oil for saute or broth

Obviously, start the garlic for 1 min. over medium-high heat,
add green beans and cook until they seem delicious.

Coconut Sour Kreem
1 C. coconut cream
1 Tbsp. coconut water or broth (more as needed for texture you want)
1 tsp. prepared mustard
salt to taste
2 Tbsp. lemon juice or 1 Tbsp. cider vinegar

That's the easy way to do it...
you can culture it at about 105 degrees for 12-24 hours with
contents of 2 acidopholous tabs, if you want to be more elaborate.
There are sites out there which detail that process.

for Cheez you can use whatever one you like, I made a mayacoba
smoky cheez by using cooked canary beans as the base for a solid
fermented cheez (with a short ferment time) and added garlic, a little
mustard and liquid smoke to it. Coated it in smoked paprika.

chipotle sauce
diced white onion
minced cilantro
chopped mizuna, spinach or arugula
sliced avocado
chopped tomato

12 itsy bitsy corn tortillas
- be sure to flame those on both sides or heat in a dry pan,
until nice and toasty.
I always do open flame on the burner with tongs (make sure they won't
melt haha!)

I've been eating these damn things all week and am almost out of hominy.
I used the 16 oz. can
You could do cactus instead of the green beans of course, or chickpeas
rather than hominy if you felt like it.