I am beginning my trek today but unlike some of my friends who are moving northward toward Manchester, I am heading south to the Florida Keys. We'll all be doing the same things (enjoying music, pointing at people and laughing, camping, not showering) just in different ways. I prefer small crowds where I know everyone, the music lasts all night long, my favorite bands can play for hours instead of rushing through a set, and, this is the big one, I don't have to shell out a couple hundred dollars. Don't get me wrong, I'd enjoy being at Bonnaroo, it just isn't feasible at this time.
Aside from celebrating the music that will be playing this weekend the point of this post is to make a few suggestions to those of you that will be in attendance. It won't be an all encompassing list, my friend BTreotch has already taken care of that at his blog, just a few simple tips. First, drink lots of water to stay hydrated, you don't want to be that guy or girl that passed out in the middle of Animal Collective's amazing, indie rock changing, set. Also remember the importance of good food. Sandwiches are easy to carry and store until you need them (like after the Yeah Yeah Yeahs judo chop you upside the eardrums). If you are sick and tired of PB&J (that's peanut butter and jelly not Peter Bjorn and John) let me suggest this piece of carbohydrate heaven:
Mediterranean Bonnaroo Sandwich (tastes good cold, better pressed) As seen in Veg Times July/August 2008
Printable Recipe
1 small eggplant, cut lengthwise into 1/4-inch slices
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small yellow squash, cut length-wise into 1/4-inch slices
1 large loaf ciabatta bread, halved
1/3 cup prepared pesto
1/3 cup prepared tapenade
2 jarred roasted red peppers, sliced
1 8-oz. pkg. fresh mozzarella, drained and sliced
2 Tbs. balsamic vinegar
1.If heating: Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 Tbs. olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate.
2.Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.
3. Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 Tbs. olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Optional: Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.
Printable Recipe
1 small eggplant, cut lengthwise into 1/4-inch slices
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small yellow squash, cut length-wise into 1/4-inch slices
1 large loaf ciabatta bread, halved
1/3 cup prepared pesto
1/3 cup prepared tapenade
2 jarred roasted red peppers, sliced
1 8-oz. pkg. fresh mozzarella, drained and sliced
2 Tbs. balsamic vinegar
1.If heating: Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 Tbs. olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate.
2.Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.
3. Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 Tbs. olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Optional: Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.
The most important part of Bonnaroo...find Elisa, she gives the best French manicures this side of Aquitaine.
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