Welcome to Warhol Wednesday! We’re stoked to be releasing a never-ending LIVE album for a one-time fee of $10. Come be a part of the club where every Wednesday you’ll receive an exclusive download to a new live song from a past performance in a different city. This will be a living project that keeps on expanding week after week.
This week we take you back to Feb. 1, 2019 where we performed “Lou Weed” in Brixton. Get the track now at our Bandcamp
I like a small vegetables-only course in the middle and this is a great one.
It is very similar to a recipe I had many years ago found in a cookbook compiled from the Italian Renaissance. I add garlic and apples to the vegetables as that ancient recipe did.
Vegetables
2 tbsp coconut oil (or other solid fat)
1 bunch rainbow carrots (halved if large)
8 small beets
2 red onions, peeled and quartered (leave bottom intact to prevent them falling apart)
1 medium fennel bulb
Salsa Verde
1/2 packed cup flat lead parsley
1/2 packed cup cilantro
1/2 packed cup dill
1/4 packed cup basil
2 tbsp capers packed in salt, rinsed
1 tbsp lemon juice
1 small clove garlic, crushed and peeled
1/2 cup olive oil
salt to taste, if needed
Preheat oven to 400 degrees F (200C).
Heat oil in a large roasting pan then add vegetables. Turn them over several times to make sure they are coated in the melted oil and place in the oven for 40-45 minutes. Turn them mid way through the cooking time so they are nicely browned all over.
Whilst the vegetables are cooking, make the salsa verde. Put all the ingredients, except the salt, into a blender and blend until smooth. Taste and add salt if necessary.
Serve the roasted vegetables on a platter with some sauce spooned over. Put the remainder in a bowl for people to help themselves.
Recipe by Kate Jay (autoimmunewellness.com)
This is a really solid rosé wine that pairs well with it.
Ok we’re goin back to the early years. This one rips. This 1972 record “Machine Head” also has smoke on the water so thus an incredibly influential hard rock record.
Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.
Frozen Grapes
It’s time to take a break. Stand up stretch your legs and as a small pallet cleanser I like to have some frozen grapes with a peppermint leaf for a nice clean aromatic effect. If you can find “cotton candy” grapes they are the best but here I’ve got some good right Thompson seedless. Grapes seem a lot sweeter once they are frozen.
I love this photo that was recently sent to me (by big Indian incidentally) and it reminded me what a huge deal this song was as a kid. They even made a video though this single predates MTV by a little over a year. It’s a silly video but Halford is just so damn cool and the song still slays.
Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.
This is one of my favorite things ever. If you make one thing to eat from a recipe before the end of summer, let it be this.
Peach Chowder with Tobiko
1 can Coconut milk
2 stalks lemon grass, smashed/bruised
2in chunk ginger, peeled and chopped
2in chunk galangal, peeled and chopped
4 Yukon gold potatoes, peeled and chopped
12 ea Kaffir Lime Leaves, in cheesecloth sachet
6 ea peaches, peeled and chopped
3ea shallots, peeled and chopped
3 ea, garlic cloves, peeled and chopped
2 quarts veg stock
salt and white pepper
1/4 cup Tobiko
1 small bag plain kettle chips, broken up slightly
1/4cup neutral oil such as grape seed oil
Sauté shallots, ginger, galangal, kaffir lime leaf sachet, lemon grass, and garlic in oil over low heat until shallots and garlic soften but don’t obtain color. Add peaches and 1 tablespoon of salt And 1 teaspoon of white pepper and cook a little longer until peaches start to release their juices. Add coconut milk and bring to a boil. Add potatoes and 1.5q veg stock, bring back up to a boil and then reduce to a simmer. Simmer on low uncovered until potatoes are tender. Turn off heat and remove lemon grass and kaffir lime leaves, and discard. Very carefully, working in batches, purée soup until very smooth in a vita mix or good blender. Make sure to only fill blender about half full because hot liquid will expand. Pour puréed soup through a fine strainer into another pot. Once all soup is puréed and strained, taste and check consistency. Use reserved stock to thin out soup if needed. Additional salt and pepper can be added at this time. Soup may need to be reheated to get it back up to desired temp before serving. Serve in a deep bowl and garnish with 2teaspoons of tobiko.
Created by Courtney Taylor-Taylor & Anne West
When it comes to rosé wine I like the nose to be of peach pit and steam coming off of river rocks on a hot sunny day. This one has strong minerality and I found it complimented this unusually well.
The release of this would have been right at the end of my being a metal kid. I grew up spending time with Native American culture and great men like Chief Lelooska and Buck Burshears. I’ve always thought it so cool that the subject matter of one of the greatest metal tracks of all time is of the Native Americans and the settler invasion.
