What's Cooking with Still Blue Still Turning?

Some bands exist only to make music (see Stockholm). There is nothing wrong with that, they know what they want and that is all that they want to do. Still Blue Still Turning (originally included as part of my Caper Crusader Mix) is not one of those bands. Ray Duer and Ryan Brady, the creative geniuses behind Still Blue Still Turning, balance a number of things outside of music. These include, but are not limited to, student life, psychoanalysis and architecture projects. Recently I got hold of the band and asked them to introduce themselves and share some things that they've been cooking up.

What's is the story behind Still Blue Still Turning? Here's how Ray and Ryan describe themselves:

Still Blue Still Turning is a collision of minds—Ray Duer and Ryan Brady, each a different artist in his way. Ray is a senior at Harvard in Cambridge, Mass, while Ryan is a junior at the School of Visual Arts in Manhattan. We share copies of Lacan’s books and trade Eno albums, but we come from different places in life, bringing different manners of seeing, hearing, and thinking. Still Blue Still Turning is about symmetry and difference, the natural and the evocative, the emotional and the instinctual, the mind-churning and peace-considering.

The idea of symmetry despite differences is intriguing, sort of like a Newton's Law of Motion for the Musically immersed. Each note is connected and counteracted by the next. Still Blue Still Turning has an EP and full length to their name (both can be downloaded for free at their bandcamp page). What's next for these two?

Musically, we've taken a different course lately than we may have anticipated. We found our beginnings with Simone, an album that was driven by a merging of sounds and genres. However, we've been working for the past several months on an album featuring a reduced sound palette and minimalist qualities. This album, American Artist, features tracks currently available online such as "The Task of Creation and Nothingness" and "Leaving the Old House," and the full album should be available before the end of 2010. American Artist will also include a companion release, Song for Stacking, a work written for Ryan's latest sculpture, Stacked Structure (pictured at the top).

Still Blue is also thinking past American Artist toward a quicker, stronger, more rhythm-driven album. To get a taste, we've posted one of these tracks, "Threshing Floor (For Kevin Shields)" on our myspace and we will be featuring more of these tracks live this fall and winter at Home Sweet Home and elsewhere.

After talking music, one works up an appetite. So what is Still Blue Still Turning cooking in their kitchen?

We like to cook with and eat foods like kale, pine nuts, farfalle pasta, mangoes, granola, milk with ice, olive oil, garlic, red wine and big steaks. Fresh, simple, substantial-at least when we can afford it.

In honor of the band, I cooked up a quick appetizer using pine nuts, Parmesan, baguette, quinoa and pesto. For the quinoa crostini recipe, click here.

The premiere:

Still Blue Still Turning-Unstacked

Food Flavored Song of the Day: Addicts of Communication by Randy

While I'm more of a pancake guy (more on that later) Belgian waffles strike my fancy because they can hold the syrup and therefore can be eaten with my hands if need be.

I wonder if the divets on a Belgian waffle would allow it to fly further than a pancake when struck by a golf club? If so, that would be a second reason why the strike my fancy.

They also strike Randy's fancy.

Baker's Dozen: Interview with Slottet

(image from Slottet's Myspace Page)

Scene: Halloween Party, 2007. At least some of the members of Slottet are in attendance. A horse mask makes an appearance, quickly becomes the hit of the party and changes the band's life forever. Move forward three years. "Agnostics Nightmare" has just crossed my computer screen and I dig it enough to include it on my September Caper Crusader Mix. Listen after listen the song builds until eventually, like the horse mask, my future is forever altered. Recently I had the chance to interview, via email, Slottet and ask them, amongst other things, why the horse mask and what is the story behind "Agnostics Nightmare." It is another installment of our Baker's Dozen Interview Series.

TB: How did the members of Slottet come to make music together?

Slottet: We met at the university about 3 years ago, first consisting as a cover- band and later starting to make our own music

TB: The Stockholm Palace is called Kungliga Slottet. Is that where the band name came from?

Slottet: Actually it is not where the band name came from. We had several ideas for a band name but thought that we needed something catchy and easy to remember, therefore, thinking that one word was good. When trying to decide a name, one of the members of the group just said random words out of DVD-covers. One of them being Howl's Moving Castle. When saying the word castle, which is Slottet in Swedish, we all just froze and understood that that was it.

TB: In describing yourself on Facebook and Myspace you use a number of adjectives including pathetic, idiotic and ignorant. How do these descriptors work for Slottet?

Slottet: It is more about working outside the box. When making our music the rule is that nothing is to not be tested - no matter how bad the idea sounds. The words represent that creative moment where feelings and music co-exist and combined, becomes our music. It does not have to be well made in its smaller sounds - for example a synthesizer sound - but combined it has to feel right. This cannot really be described properly in words, but having some words trying to express this process at least give you - the listener - a hint of what to expect of our music.

TB: Slottet photos usually include a frog and horse mask. Why the masks? Where did they come from?

Slottet: The frog first appeared in a music video for a song, which was made for the group Gros, which is called "We Move." The video can be found on YouTube (it is also posted below). The horse mask was brought to a Halloween party about three years ago and was such a hit that we just could not resist bringing these two characters together as a symbol of our band. We suppose that the masks represent somewhat of a feeling that the music should speak for itself - plus it makes a really good arrangement when making videos and performing live. They have such charisma, even when just being on picture. Live they can become alive and be part of the show just as any other band member.

TB: "Agnostics Nightmare" and "Oh No" have some hints of the Postal Service in them. Would you consider them an influence? What other bands, if any, help shape your music?

Slottet: They have more than just hints, but yes, Postal Service has and will most likely have a great impact on our sound. Part of that is that Marcus sounds a bit like Ben Gibbard when singing, but most of all because their way of creating music is inspiring in itself. It is about trying to make music simple and focusing on an easy and compelling melody.

When it comes to influences in general we, which means Marcus, tend to pick up some influences of the music he is listening to at that moment - when making the melody. It could be, for example, Radiohead, M83 or just anything playing on the radio that day. It is a bit of a random process. But always with the focus that it should be easy to remember the melody.

TB: Tell us about "Agnostics Nightmare."

Slottet: It is in many ways a simple story about love, but seeing as that would be a cliche to say, it is perhaps a picture of a relationship in the early stage. Trying to learn about the other person, afraid to make mistakes thinking that he or she will see too much of how you really are as a person. It also has a cinematic touch in how it is told. Boy meets girl - nothing could stand in the way of their love and the world seemed to be a playground made just for them to explore together. Also a story about the feeling that if a relationship does not feel a hundred percent right, there is always a feeling that this one day could end - that everything ends. About trying to hold on to a feeling that no longer exists - only the memories of it. The picture displayed is summer, warmth and in the end a feeling of guilt and a cold heart.

TB: American radio does a horrible job embracing new music. Last month (August) "Agnostics Nightmare" was part of the Knopparadio Playlist. What is this radio show like? Does radio as a whole in Sweden support the small, unsigned artist?

Slottet: The show mentioned is not Swedish but German, but it does have a lot of Swedish artists being played. It is a really good show with a lot of unsigned and new pop being played. The band did not know about it before being contacted, but tend to listen to it often after that.

When it comes to Swedish radio the answer is trickier. Seeing as there are not many public radio stations playing new music that has not been recognized before, the opportunity for being played is not that wide. On the other hand the shows that do play new music and also unsigned music deliver a great deal of good music. One could also argue that the impact of being played on national radio does not really make you big anyway. We were played on a program for unsigned acts, but it did not lead to any offers what so ever. Not that we were not proud - because it was fun hearing our music on national radio - but it does not lead to anything. The point to be made is perhaps radio no long has the impact for a musician's career that it once had. It is today, more about smart marketing methods and as always, play a lot live.

TB: In that case, what do you think about blogs? I came across your stuff on the Swedesplease Music blog...

Slottet: Now-a-days they are, in a way, what radio once was, especially considering the impact they can have on one's career. Many bands now-a-days build a career mainly because of the blog-community. So from a music point of view they are really good, but of course you might discuss the amount of blogs that really do not make a difference to anything and just exist on the sole purpose of being, for example, famous or trying to make money out of being shocking. On the other hand you do not really need to look at these blogs if you do not want to and they can of course be somewhat amusing.

TB: You have a five song EP, Servants, on your Last FM page that is available for free download. When and where were these tracks recorded? Do you have any other releases in the works?

Slottet: These tracks were recorded and mixed in a home-based studio by one of the band members. We are currently working on a full-length album that will be finished early in the beginning of next year. Some tracks are already finished and will be played live but not be available for download until the whole album is ready. The album will consist of the songs found on the EP as well as new ones.

TB: What's next for Slottet?

Slottet: Finishing the album and hopefully playing more live.

TB: Does Slottet get the chance to do much cooking? Any special recipes you care to share?

Slottet: Well, first of all, we think that cooking and music belong together - really the joy to cook and listen to good music. When it comes to recipes we do not actually have an specific one that we can share - sadly. But we do make a killer vegetarian lasagna.

Here is the aforementioned Gros "We Move" video:



Here is Slottet's "Intro-Video" that they use live:

Introducing; Slottet from Martin Sjölander on Vimeo.

Also catch them on Facebook, Myspace and Last FM.

Where they eat: Mack'N Biz at Outback Steakhouse or a Mexican Joint

(photo taken from the Mack'N Biz website, I did not take it)

AJ Baltazar and Andy McNamara (aka The Mack'N Biz) are best friends that first met while pledging the Sigma Nu fraternity at UCSD. It didn't take long for these aspiring rappers to realize they had a lot in common. The Mack'N Biz was born shortly after. Three and a half years later these guys are done with school (AJ graduated with a degree in music, Andy went the economics route) and focusing on their fourth independent mix tape, Unemployed, which should be finished next month (you can download the previous three from their website).

It's not all beats and rhymes with these guys. Sometimes, well, they gotta eat. AJ (the Biz part of the equation) is a Mexican fan. You'll catch him at one of the local joints chowing down on anything Mexican (if he was in Florida he could go here or here), but especially tacos or burritos. Andy (the Mack) is a steak guy. If he's in the mood for his favorite, you'll find him enjoying Filet Mignon at Outback Steakhouse.

And you? You can do what I do and combine their two loves by going to Outback for mexican (quesadillas dipped in honey mustard). Or you can enjoy "Hometown" by the Mack'N Biz. Or you can do both.

The Mack'N Biz-Hometown (produced by Dakota)

Check out The Mack'N Biz on Facebook, Myspace and PureVolume.

Zucchini Pancakes shredded by Grimes, Breathe Owl Breathe and Jonny Cola and the A Grades

Zucchini was really cheap at the farmers market a few weeks ago so I picked some up thinking that I would settle into my courgette routine of making grinders. But then Vegan Dad posted a recipe for Zucchini Pancakes and, well, why not? What transpired next was one batch, followed by another and another until I got a recipe J-Fur could handle (the Vegan Dad version was too squishy for her texture neurosis).

Zucchini Pancakes (adapted from Vegan Dad Blog)
(printable version)

-1/2 cup plus 1 Tbs. flour
-1/3 cup bread crumbs
-2 Tbs. corn starch
-1/2 tsp. baking powder
-1/4 tsp. baking soda
-1/4 tsp. salt
-black pepper
-1/3 cup yogurt
-1 tsp. apple cider vinegar
-1/2 cup soy milk
-1 Tbs. sage
-2 zucchini, grated
-oil for frying

1. In a large metal bowl, whisk together the dry ingredients. Set aside.

2. In a separate bowl, whisk together the yogurt, soy milk and cider vinegar. Squeeze the moisture from the grated zucchini. Add zucchini to the soy milk mixture and stir until evenly distributed.

3. Pour wet ingredients into dry ingredients. Mix.

4. Heat oil in a cast iron skillet. Scoop batter from the bowl, 1/4 a cup at a time. Drop batter into oil. Using the back of the measuring cup or scoop, flatten the batter (slightly) to create a smooth top. Repeat. Fry the pancake for three minutes. Flip. Press down on the pancake to make it as thin as possible. Fry on this side for three minutes as well.

5. Remove from heat and place the pancake on a paper towel lined plate. Continue this process until the batter is gone. Serve with your choice of condiment (I used hummus).

The light and airy nature of these pancakes remind me of Grimes. Her latest album, Halfaxa, offers a number of tracks that could fit this description. The one I enjoy the most is "Devon." Thanks to GvsB for the notice.

Grimes-Devon

Imagine walking through the woods on a brisk October day and you come upon a crystal blue lake. The way the sun shines off the water makes you wish you had visited the scene earlier in the year when jumping in, splashing and breaking out your infantile version of the crawl stroke would have been possibilities. That's "Swimming" by Breathe Owl Breathe in a mouse carcass.

Breathe Owl Breathe-Swimming

A sure way to get me to not listen to your band is to call it the lead singer's name and the insert clever grouping. For example, a song by Billy Floyd and the Condescending Anarchists (which as far as I know I just made up). It isn't that the band name bothers me, its just that I usually don't like the music that bands with this naming pattern make. Jonny Cola and the A Grades now becomes an exception. "Shooting Up" is some great "glam glazing" rock 'n' roll. The remind me a little of the Cribs. You can check out other tracks for free download from their website. It's all the Devil's fault I've found these guys.

Jonny Cola and the A Grades-Shooting Up

Food Flavored Song of the Day: If Love is Gone Where Do We Go From Here by the Salteens

My co-worker eats soup almost every day for lunch. It's easy, keeps in the freezer and is good she argues. I find it odd, in the Florida heat, that someone can continually eat soup. But I guess the same could be said for coffee and there are no shortage of Starbucks in this town. When I eat soup, for those two weeks in January when the weather is just right, I douse it in saltines. Crumble, crumble, release.

Check out their website, bandcamp, belly.

Not really on the third one.

Farfalle covered by Tomato-Fontina Cream Sauce and bowtied by Casa Murilo, The Go! Team and Silver Swans

Bow ties are making a comeback! It's been sometime since I sported a bow tie with regularity (by that I mean like once a month). I used to wear them with any collared shirt I had because I thought they were funny and no other artistic college kid was pimping one. Now, instead of the collared shirt, I'm using them to dress up peas, Fontina cheese and tomato soup.

Farfalle with Tomato-Fontina Cream Sauce (adapted from Veg Times Oct. 2010)
(printable version)

-12 oz Farfalle pasta
-sea salt
-1 1/2 cups frozen peas
-2 Tbs. pine nuts
-olive oil
-3 cloves garlic, minced
-1 1/4 cups tomato and roasted red pepper soup
-1/4 cup of skim milk
-1 Tbs. white wine
-6 oz Fontina cheese
-red pepper flakes (optional)

1. Cook the pasta, according to directions, in a large pot of salted water. You want it to be al dente. Drain, set aside. Stir in peas. Using the same pot, toast the pine nuts for 1 minute. Set aside.

2. Add olive oil to the pot. Saute the garlic for about twenty seconds. Stir in soup, skim milk and white wine. Bring to a simmer. Reduce heat to low and simmer for about five minutes. The sauce should become slightly thicker. Add the Fontina cheese in chunks. Continue stirring until all the cheese is melted. At the pine nuts to the sauce.

3. Return the pasta and peas to the sauce and stir until well combined. Top with red pepper flakes, if using, and enjoy.

Casa Murilo (first mentioned here) show that they are much more versatile than just kimchi. They can also blow bow tied minds. Their new track, "Breaking Ranks," is one that they aren't afraid to play anywhere. You can download the track on this site.

Ian Parton, mastermind and founder of The Go! Team, describes their new song "T.O.R.N.A.D.O" as being a "seesaw of stabs." Sounds about right. What also sounds about right is a female rapper named Ninja. New album, Rolling Blackouts, is due January 31st on Memphis Industries.

The Go! Team-T.O.R.N.A.D.O

If the light and airy "Secrets" by San Francisco's Silver Swans sounds like a letter, that's because it is. It's the story of someone wondering where they were five years ago and where they are going to be five years from now (don't believe, read here). In short, I hope to be here, enjoying a bowl of bow ties.

Silver Swans-Secrets

Baker's Dozen: Interview with Stockholm

(image from Stockholm's Facebook Page)

Doesn't it just get under your skin when the need kid in town gets all the girls (or boys)? I mean c'mon, you've been pouring your heart and soul into wooing those around you for a while and next thing you know, its the new comer walking away with the prize. Metaphorically speaking, Stockholm is that new kid. They've been a band for a little over a year yet they've accomplished things that would make some senior bands green with envy. On the flip side, they've worked hard to get where they are at (unlike that new kid who survives on looks alone) by putting out hyper-catchy anthems like "Bad By Design" (which was the second to last track on our October Miso Horny Mix). Recently I had the chance to interview, via email, Olie Thomas guitarist from Stockholm. Here we go with yet another installment of our Baker's Dozen Interview Series.

TB: Why Stockholm? Why not Dublin or Budapest or Bern?

Olie Thomas from Stockholm: Stockholm is actually a band secret, I actually don't know why we named it what it is. But I believe the main reason we did, was because its marketable, and something that people can both remember and relate too!

TB: Stockholm has only been in existence for about a year and yet you guys have garnered a lot of critical acclaim including showcasing the 2010 Florida Music Festival. Did you ever expect recognition to come so quickly? How do you stay grounded?

OTFS: We keep our feet on the ground at all times, we don't allow us to get ahead of ourselves, because we never know what might be around the corner. We're all very proud of what we have achieved in the last year, but feel that year two will show further, maybe even greater success!

TB: Were you well received at the 2010 Florida Music Festival?

OTFS: Very well received, I can't personally look back at a show where we haven't been treated well. Not meaning to sound egotistical in any way, but our music is something that we feel everyone can enjoy, and so far a lot of people have!

TB: You recently completed your first video for "Don't Stop Now." The song is a single off of your EP of the same title. Is there a full length on the way? Anything you can tell us about it right now?

OTFS: We're going back to the studio in November to record a full length album. It's scheduled release is the new year. It follows a similar pace to "Don't Stop Now" and we're very excited about it. There is also talk of another video to coincide with the release of the album.

TB: Until then, we've got your EP and video. What is the lowdown on them?

OTFS: Both the EP and the video have been well received. The director of the video was actually a friend of ours, and he basically asked if we would like to shoot. The download sales for the EP are still going strongly, even after almost six months of it being released on itunes, and the YouTube counts for the videos are continuously rising also.

TB: I see the video is being played this month in all Planet Hollywood's across the country. How did that come to be? Have you stopped by a Planet Hollywood to watch yourself in action?

OTFS: The video is actually being played in all the Planet Hollywoods across the world! It's a massive achievement for us, and we're very happy and fortunate with how the PH team has treated us. We've been into our hometown branch in Orlando, a couple of times, for some promotional signings, and to talk about the World Premier Video Release for "Don't Stop Now." It's going to be Saturday, November 6th, at Planet Hollywood Orlando, and will be a great night for everyone!

TB: You are currently unsigned correct? Have you had any label offers? What are you looking for in a label?

OTFS: We have had some interest from a couple of labels. Both independent and major. Obviously we can't disclose who. We're just looking for a label who can help us reach our music to further horizons, and to more peoples' ears.

TB: As you mentioned earlier, the members of Stockholm reside in Orlando, which isn't far from Disney. What is the best (or worst) thing about living so close to the mouse headquarters?

OTFS: Living so close to Disney isn't bad at all. Orlando is quite a diverse city, with people from all over the planet always wandering the streets. We come across different people from different countries everyday, which is great.

TB: Music wise, is Orlando a good place to be?

OTFS: For the first few months of our journey, Orlando was a great place to be. It has many locations in and around town to play at some great venues, for example BackBooth and The Social, which are great for bands. However, we feel its difficult to find artists with a similar sound to ours to play with. 'Metal' seems to be a prominent genre in the local scene, which is nowhere near our sound. We manage to get by, sometimes with bands relatively close to our sound but, in some cases, with some really strange bands too!

TB: You've got a few shows coming up including, it appears, one on New Year's Eve in Miami. What goes into making a show that you feel proud of? Are you planning anything special for the New Year's Eve gig?

OTFS: We are playing at 'Bardot' in Miami on New Year's, it's a venue that we've recently become close with, and after playing there for the first time in August, we all decided we had to go back. It has a very special, laid back/lounge feel to it. It reminds us of a 'VH1 Storytellers' vibe, but when the music starts, it gets crazy! It doesn't matter where on the planet we are playing, you can't beat the rush of being on stage, in front of people, playing music that you feel so passionate about and generally enjoying yourself. It's why we make music.

TB: Aside from making music, what else are big forces in your lives?

OTFS: I can honestly speak on behalf of the band, and say that this is the only thing going on in our lives! Of course we have family and friends, and separate social lives beyond the band, but in regards to what we spend most of our time doing, it is making music and promoting the hell out of Stockholm. As cliched as it sounds, we feel that is what each of us were designed and destined to do, so as a band, as a team, as a unit, we strive to make that possible.

TB: Does Stockholm get the chance to do much cooking? Any special recipes you care to share?

OTFS: We don't get the chance to do that much cooking, we rehearse most nights a week so when we aren't getting take out, or making a quick meal, we love to BBQ. Nothing too fancy, or over the top, but the chance to grill some great foods with some great people is the best way to enjoy any meal ;)

TB: Any final remarks?

OTFS: Thanks so much for getting in touch with us...be sure to check out stockholmband.com where you can see the video for "Don't Stop Now." If anyone finds themselves in Orlando on November 6th, be sure to swing by Planet Hollywood for a great acoustic set that we have in store! Keep an eye out for the release of our full length album in the New Year, and come find us on Facebook. Thanks again for you love and support.

Official video for "Don't Stop Now."

Unofficial video for "Goodbye Tomorrow."

You can also check out Stockholm on Twitter and Reverbnation.

Movie Food: Roasted Tofu and Couscous Pine Nuts fluffed with Dr. Dog and Donnis

You know what really curdles my milk (aside from those people that are always standing outside of grocery stores on Saturdays and Sundays trying to get me to buy their stupid cookies or landfill fattening discount cards)? Movie makers that create entertaining films that peter out in the last five minutes. Even my third graders know not to pull that stuff. I've witnessed two such films recently. One suffers because the two lovers repair their relationship only to have him die in the crumbling twin towers. The other stays too long with a belly dancer and a much too old protagonist chasing thieves who stole his scooter bringing about his death(?). At least the latter inspired a recipe. Bismillah!

Roasted Tofu Served over Couscous with Pine Nuts

(printable version-coming when google quits being slow)

for the tofu:

-2 Tbs. olive oil

-1 onion

-3 cloves garlic, minced

-4 roma tomatoes

-1 tsp. saffron threads

-1/2 tsp. black pepper

-1/2 cup dry white wine

-1 block of tofu, sliced into rectangles

-2 Tbs. chopped parsley

for the couscous:

-2 Tbs. unsalted butter

-3/4 cup chopped shallots

-pepper

-1 1/2 cups couscous

-1/2 cup toasted pine nuts

-2 Tbs. chopped parsley

1. Preheat the oven to 350 degrees Fahrenheit. Using a frying pan, heat the onion in the olive oil until onion is translucent. Add the garlic cloves and cook for another minute.

2. Add the tomatoes, saffron, pepper and white wine to the onions and garlic. Simmer over medium heat for five minutes.

3. Lay the tofu in a 9x13 baking dish. Sprinkle with salt and pepper. Pour the tomato sauce over the tofu and bake, uncovered, for 30 minutes. Sprinkle with parsley.

4. While the tofu is baking, melt butter in a large saucepan. Add the shallots and cook over medium heat for 3 minutes, until translucent. Add the vegetable stock and pepper (to taste) and bring to a boil. Remove the saucepan from heat and add the couscous. Cover the pan and set aside for 10 minutes. Stir in pine nuts and fluff with a fork.

5. Place healthy scoops of couscous on plates and top with two or three slices of tofu. If so inclined, say Bismillah!

About the time I was finishing my second poorly ended movie and plotting out this couscous dish, Philadelphia's Dr. Dog released a new track "Nobody Knows Who You Are." I can't say I am a big fan of these guys (even though I do love all things Philadelphia) but this tracks catchy chorus and music that would make bobblehead proud make it hard for me to ignore (and believe me I tried). The harmonica was like icing on the cake (or tofu on the couscous).

Dr. Dog-Nobody Knows Who You Are

Unlike those movie makers, Donnis knows how to end things with a bang. I caught just the last few songs of his set last night at the Matt and Kim show in St. Pete (missed most of the show standing in line waiting for the State Theater to let me in) and he certainly had arms in the venue bouncing. "Tonight" was one of the last songs he performed. Couscous, take note!

Food Pairing 101: What goes well with Twice Baked Crispy Gluten?

It isn't often that something I make annoys people. Usually they are intrigued and ask lots of questions. With Twice Baked Crispy Gluten (from the Weekly Vegan Menu Blog) the questions were there but they were done with scorn. Guess you shouldn't mess with a person's fried chicken.

Twice Baked Crispy Gluten is most flavorful when paired with two things. During the first bake, a light touch of Liam Singer and his single "Winter Weeds" hit the spot. Return the Crispy Gluten to the oven with a healthy dose of Titus Andronicus' "Battle of Hampton Roads" done For No One style.

Liam Singer-Winter Weeds

Titus Andronicus | FOR NO ONE from FOR NO ONE on Vimeo.

Where we eat: The Tasting Room in St. Augustine with small portions of the Maladies of Bellafontaine

(This Picture was taken from Trip Advisor's website. I did not take it).

For those who don't know: tapas are a variety of small Spanish dishes, appetizers or snacks meant to be shared. The goal of tapas are to emphasize conversation and fellowship because people aren't focused so much on a big meal but rather a collection of food types.

The Tasting Room in St. Augustine is an upscale tapas place. Ten of us decided to go there, during our weekend in Flagler Beach, to celebrate all the October birthdays that are taking place. I have a problem with tapas, usually. It isn't that the food isn't good, the few tapas places I've been have had outstanding food, it is more the sharing part. As a vegetarian it can be tough. But thankfully, we have a group of friends that are willing to cater to the diverse eating habits of everyone and that made the Tasting Room experience quite pleasurable.

The menu contains an assortment of tapas, salads, soups, sides, paellas and entrees. Our table, at one point or another, displayed the assorted Spanish olives, vegetable and seafood paella, garlic and sherry mushrooms, spinach empanadas, sauteed calamari, patatas bravas, pescadito frito, truffled french fries, manchego potatoes with chorizo, creamy polenta and a three artisanal Spanish cheese platter.

All the dishes that I tried were in the good to great range, nothing seemed lackluster (a sentiment that at least a few at the table echoed). The truffled french fries, spinach empanadas and garlic and sherry mushrooms were my favorite. The fries had a nice hint of truffle and were crispy on the outside. They were not too oily and melted when you put them in your mouth. The empanadas had the same sort of set up, crispy outside without overdoing it and a nice burst of spinach on the inside. There was an aioli with the empanadas which I didn't try because it wasn't necessary. The sherry gave the mushrooms a meaty taste causing J-Fur to suggest "I actually like these mushrooms."

The one disappointment was the paella. It was the last to come out and it didn't seem as special as everything else. It wasn't bad, it was just something that I felt could be easily reproduced in my kitchen. I didn't feel that way about most of the other items.

Our check (with all of these dishes, glasses of wine and beer, and a dessert) came to about 300 dollars. Certainly lavish and upscale, but a nice place for a birthday (or wedding or date night) celebration. If you like The Tasting Room and you are visiting Tampa you might want to check out Ceviche.

The Tasting Room is located at 25 Cuna Street, St. Augustine, FL.

View Larger Map

To go with the Truffled French Fries, I enjoyed the French Pop of the Maladies of Bellafontaine. Their song "Black Biro" is sweet, earthy and ethereal, crispy on the outside but meltingly pleasant on the inside. I have Eardrums Music to thank for this one.

Allo Darlin' and a Dark Dark Dark Blueberry Dichotomia Cake

October is here and I'm not quite ready to leave berries behind. As a last hurrah, I decided to bake a cake using those beautiful blueberries that J-Fur and I picked back in May. This cake, which meshes the flavors of blueberry, lemon and coconut, was based on something my mom made for Labor Day. I cut down the coconut (because I'm not a fan) and added the lemon. The result? A dessert that was all mine:

Blueberry Dichotomia Cake with Lemon Icing
(printable version)

-2 cups flour
-1 cup sugar
-3 tsp. baking powder
-1/4 tsp. salt
-1/2 cup vegan shortening
-2 eggs, beaten
-1 cup milk
-2 cups blueberries
-1 cup coconut
-8 oz neufchatel cheese
-1/4 cup butter
-2 Tbs. lemon juice
-1/2 tsp vanilla
-1 cup confectioners' sugar

1. To make the cake: Preheat oven to 375 degrees Fahrenheit. Mix together the dry ingredients (flour, sugar, baking powder and salt).

2. Cut in shortening using a fork (or pastry blender if you have one). Set aside.

3. Combine the eggs and milk. Stir egg and milk mixture into the dry ingredients. Fold in the blueberries carefully (so as not to break them) and coconut.

4. Pour batter into a greased 9 x 13 inch pan. Bake for 25 minutes (or until a toothpick comes out clean). Set aside to cool.

5. For the icing: Mix neufchatel cheese, lemon juice, lemon zest, butter and vanilla until smooth. Add confectioners' sugar (half a cup at a time). Beat until creamy. Cover cooled cake with the icing.

There is something glorious about the combination of blueberries and lemons. The same can be said about songs that compare hearts to drums. It worked for the Avett Brothers and it works here with Allo Darlin'. I posted a live version of the song because Allo Darlin' will be bringing it to a few of the bigger cities in the US (along with Somerville and New Brunswick) starting October 16.

Studio version: Allo Darlin'-My Heart is a Drummer.

I feared an overabundance of lounge shtick when I heard the first few chords of "Daydreaming" by the dichotomically fueled Dark Dark Dark. Thankfully, as things progress, it becomes apparent that Dark Dark Dark is less Richard Cheese and more Regina Spektor.

Tempeh Miso Cowboy Burger lassoed by Darren Hayman and Unsolved Mysteries

This recipe can best be summed up by an unknown cowboy. "Don't worry about bitin' off more'n you kin chew; your mouth is probably bigger'n you think."

Tempeh-Miso Cowboy Burger (adapted slightly from Go Vegan Meow Blog)
(printable version)

-6 Tbs. vegetable oil
-2 packages tempeh
-1/4 cup water
-3 Tbs. soy sauce
-2 Tbs. red miso
-sea salt
-pepper
-3/4 cup gluten flour
-2 portobello mushrooms, finely chopped
-1 onion, finely chopped
-3/4 cup frozen corn kernels
-1 peeled beet, sliced
-1 green bell pepper, finely chopped
-1 heaping spoonful of roasted garlic
-1 red onion cut into rings
-olive oil
-roasted spinach
-BBQ sauce
-hamburger buns
-1 tomato, sliced

1. Preheat the oven to 350 degrees Fahrenheit. Brush one tablespoon of vegetable oil on a rimmed baking sheet. Shred the tempeh, into a metal bowl, using a hand grater.

2. Add the water, soy sauce, miso, salt, pepper and 3 tablespoons of vegetable oil to the tempeh. Stir until well blended. Place the tempeh mixture in the middle of the baking sheet. Cover the mixture evenly with gluten flour. Cover with aluminum foil and bake for 20 minutes.

3. In a large skillet, heat the remaining vegetable oil. Add the portobellos, onion, corn, beet, bell pepper and garlic. Saute until the vegetables are tender. Set aside.

4. Combine vegetables with tempeh. In batches, transfer mixture to a food processor. Pulse until blended. Form the tempeh into patties (I had enough for eight thick patties) and refrigerate for half an hour.

5. Saute onion rings in olive oil until tender.

6. Place the tempeh patties on a flat pan. Cook each side until browned.

7. On a hamburger bun layer the burger, sliced tomato, roasted spinach, sauteed onion and bar-b-que sauce. Open wide and enjoy!

Three and a half years ago Unsolved Mysteries performed "You Only Live Once" at a pedal show curated by Richard Peete. You could tell that the song was unique with its clicks and whistles and lo-fi vocals but where it would go or what it would become, time would only tell.

Witness where it has gone. Amazing stuff.

Unsolved Mysteries "You Only Live Once" from Ryan Dickie on Vimeo.

Amazing could also be used to describe the video for Darren Hayman's song "Calling Out Your Name Again." The video clocks in at 4:28 long, nothing interesting about that until you read about how it was made. Darren drew all the pictures himself, line by line, stopped to scan them, erased the lines and created a new picture over top. Two months later he finished. The song is ok (you can download it here for the price of an email address), doesn't really stand out, but the video does. His new album, Essex Arms, can be purchased at hefnet.com.

Calling Out Your Name Again from Darren Hayman on Vimeo.

Remember, this recipe inspired the Miso Horny Mix found here.