Wednesday, 29 April 2009

Blues jumped the rabbit

kitchens and mountains and thunder... the best combination

Monday, 20 April 2009

The Monks

Black Monk Time reissued this week.
Oh, how to do now.

Sunday, 19 April 2009

The Nomi Song

Klaus Nomi as a baby.
Klaus Nomi doing one of his final performances: The Cold Song

This should probably be my last post about Klaus Nomi, but I finally watched The Nomi Song, and am still in a sort of daze of tragedy.

Sunday, 12 April 2009

Famous food

During my current immersion in the music of Klaus Nomi, I came across a video on youtube of a black-lipstick'd Nomi fan doing an instructional video on how to bake Nomi's Lime Tarts.
Somewhere between the "fresh graham cracker crumb crust" and the sour-sweet filling, the chef reveals that she found the recipe in Frank DeCaro's incredible celebrity recipe archive (Click on "Yummy" top right).

So for lunch it's Edward Albee's Chicken-Tomato Soup:

“I like anything delicate,” said Edward.


1 lb. chicken parts
2 scallions
1 piece fresh ginger root, 2 inches long
1 chicken carcass
1 tsp. salt
2 quarts water
1 large beefsteak tomato, peeled, seeded and chopped very fine
½ oz. bonito flakes, shaved and dried
½ oz. dried daikon (Japanese radish)

1. Wash chicken parts, slice into pieces.
2. Chop scallions and ginger into thin, 1-inch-long pieces.
3. Place chicken, carcass, scallions, ginger, salt and water in a large saucepan. Bring to a boil; reduce heat and simmer about 1 hour, or until chicken is tender. Skim fat off the surface several times as it simmers.
4. Cool, cover and chill to remove layer of fat that congeals on the surface. Strain through cloth to obtain clear broth.
5. Reheat. Add tomato, bonito flakes, daikon (hydrate in water according to package instructions, drain well and cut in small pieces), and soy sauce to taste.
6. Heat through, stirring until soup simmers long enough for flavors to blend, about 15 minutes.

Serve at once for luncheon or for first course of dinner.

From: “Celebrity Cookbook” by Johna Blinn (Moby Books, 1981).

And for afters? Eleanor Roosevelt's easy-peasy Blueberry Pudding:

White Bread

* Cut crusts off white bread and line a casserole with it.
* Pour in cooked berries to cover bottom and place another layer of white bread on top.
* Place more berries and more bread, continuing thus alternately until casserole is filled with berries on top.
* Place in refrigerator until well chilled and serve with cream, plain or whipped.

From "The All American Cook Book: Favorite Recipes of Famous Persons,” sponsored by Glad-U-Kum Sunday School Class, Davidsville Lutheran Church, Davidsville, PA (Walsworth Bros., 1954)

What I really can't wait to try is Boy George's Chick Pea Corruption.

Friday, 10 April 2009

John Waters, age 9.

“This is the childhood portrait my parents had of me in their home growing up and I now have in my house. I remember posing for this picture and I was nuts then. But I was just figuring it out and I didn’t really mind being nuts, and so I wanted to remember that. That moustache of course I didn’t have at nine-years-old but I should have. In my mind it was festering.”

From the Guardian's highlights of John Water's Rear Projection exhibition at the Marianne Boesky Gallery, NYC, April 3 - May 2, 2009.

Thursday, 9 April 2009