This is also one of my classic faves:)

Re-discovered this beautie some time ago....I had read it in high school some moons ago and after talking to some pals at the local, I found out that there is also Vol II (which I have not found yet:()...so in the meantime, I dusted it off and I must say it still tickles my fancy.....it has nothing to do with the supernatural or occult, but with nature at its best. A must:):)!!!

I'm getting "experienced" now:):):)

Glenn Armstrong said:

I saw David Icke here in Atlanta a few years ago. He had this tremendous slide show and was able to connect quite a convoluted series of dots. Not sure I believe in the shape shifting reptiles but very engrossing presentation.
sleazy said:

Everyone should be intoi Icke's books what with 2012 coming around trhe bend, hehehhehehehhe :):)

I saw David Icke here in Atlanta a few years ago. He had this tremendous slide show and was able to connect quite a convoluted series of dots. Not sure I believe in the shape shifting reptiles but very engrossing presentation.
sleazy said:

Everyone should be intoi Icke's books what with 2012 coming around trhe bend, hehehhehehehhe :):)

Mark Leyner's new title The Sugar Frosted Nutsack is kind of hard to encapsulate but it parodies celebrities, pop culture trends and contains a lot of book-within-a-book type metafiction. Anything by Leyner is great.

The Killer Inside Me by pulp master Jim Thompson set the standard for psychokiller/interior monologue type stuff.

Just to pick one of Philip K Dick's genre bending novels I will mention The Man in the High Castle. It ponders the US after a WWII victory by the Axis powers. It was written with the aid of the prognosticating I Ching and was published way before any of the alternative history novels to follow.

South of No North - Charles Bukowski

Under the Roofs of Paris- Henry Miller

In Watermelon Sugar- Richard Brautigan

Push -Sapphire

The Handmaid's Tale - Margaret Atwood

Are what come to mind first.  Not including children's books and comics.

Pretty much a tie between Anthony Newley's "Can Heironymus Merkin Ever Forget Mercy Humppe and Find True Happiness?" and Nic (sic) Cage in "Zandalee". Not that they're bereft of their own special charm, but I could live happily without ever seeing them again. Actually, I might consider sponsoring "Zandalee" next year at Chicago's legendary B-Fest, since the response to Ted V. Mikel's "Astro Zombies" was so memorable... That might have had something to do with Tura Satana's passing last year tho'.

Well, I'm not sure I'd be able to enjoy, or even taste that dark thing.

The good thing about calamari ink though, is that Blixa could spread some on his dark suit while gently cooking without ruining it...except maybe for the smell...but, since TV isn't in odorama yet, who cares ?

Hahahahaha !!!

ash said:

that is weird! what next? Henry Rollins doing poetry..!!

that is weird! what next? Henry Rollins doing poetry..!!

It's a video

Recipe Here

I have these on my iGoogle desktop & I got my wife the cards for her office desk, now her whole office use them. Genius.

Roasted Garlic and Basil Dressing

4 cloves unpeeled garlic

1/4 cup extra-virgin olive oil

3 green onions, chopped

2 med. tomatoes, chopped & drained

1/3 cup chopped basil

3 Tablespoons lemon juice

2 Tablespoons white wine vinegar

Pre-heat oven to 350. Place garlic in baking pan and brush with 1 teaspoon of olive oil. Roast for 15 min., then cool.

Add to blender w/ everything else, puree.

On my last trip to America, land of the diner, home of the deep dish pizza and bottomless cup of coffee, I happened to be watching a food network on cable and came across this gem -- No Reservations, with a feature on David Johansen!

So, if any of you out there come across articles, vids, interviews, books, or recipes involving Rawk Stahs, please share 'em.  And hey, if your band is on the road, what do you eat? And where?  Got a video camera? Shoot some vid of garagepunks at their local eateries! Anthony Bourdain can't have all the fun, surely!

Mel, who's cooking up a pot o' lentil soup (that uses a whole can-na-beeah, mate).

http://www.youtube.com/watch?v=_hs3eVuce5E

I think I saw it when you first posted it up here and after several views.... okay, really i like it. When's Lonely Hearts in Outer Space II coming out? 

Tip

In the library last night I found a book just on cooking with a rice-cooker (by Roger Ebert!).

So what I have to say now is: Get A Rice-Cooker!

I found out you can cook beans, steam asparagus, make soup, brown veggies, and more in this, too.

I've seen small ones in Frisco for $12, even Black and Decker make 'em now, so there's no reeason not to have one in yr home.

Oh yeah, I found a second book on the same subject, called something straight-forward like Rice-Cooker Cookery, or something similar. It has a loose-leaf binding so the pages yr looking at stay put. Nice touch, good book.

Yes! Highland Park is my go-to...

John E. Midnight said:

Drink Scotch. Not crappy blends like J&B, the real 12-to-18-year-old single malts. Once you get a taste for it you can get hammered like a railroad spike, then wake up feeling just fine. I swear to you, it's amazing.  Just DON'T mix with beer or other mixed drinks. Pick a decent brand and stick with it. Weekdays can be like weekends!

Drink Scotch. Not crappy blends like J&B, the real 12-to-18-year-old single malts. Once you get a taste for it you can get hammered like a railroad spike, then wake up feeling just fine. I swear to you, it's amazing.  Just DON'T mix with beer or other mixed drinks. Pick a decent brand and stick with it. Weekdays can be like weekends!

Easy Thai Green Curry Chicken Recipe

More Tips Here

4-5 cloves garlic
1-3 green chilies (jalapeno work well if you can't find Thai green chilies)
1 shallot (OR 1/4 cup purple onion), chopped
1 thumb-size piece galangal OR ginger, sliced
1/2 cup fresh coriander (cilantro) leaves & stems roughly chopped
1/2 cup fresh basil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper (available in most supermarket spice aisles)
3 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. lime juice
1 tsp. brown sugar
1/4 can coconut milk (set the rest aside for later)

Blitz well [I love that!] to create a fragrant green curry paste. If using a blender, add more coconut milk to blend ingredients, up to 1/2 can as necessary.

Kore Laotian all-purpose curry paste Recipe

Ingredients
11/2 tsp cumin seeds
1 tbsp coriander seeds
1 stalk lemongrass, outer leaves discarded
then chopped
1 oz (30 g) galangal, chopped
grated zest of 1 kaffir lime
3 large garlic cloves, crushed
1 large shallot, chopped
3 tbsp finely chopped cilantro root
1 oz (30 g) turmeric root, chopped, or
1/2 tsp ground turmeric
1 oz (30 g) fresh ginger root, chopped, or
1/2 tsp ground ginger
4 or more green or red Thai chilies, seeded
2 tsp shrimp paste
1 tbsp Indian curry powder (optional)

method:-
Heat a dry frying pan over moderate heat and roast the cumin and coriander seeds for about
2 minutes or until fragrant.
Put the lemongrass, galangal, kaffir lime zest, garlic, shallot, cilantro root, turmeric, ginger, chilies,
and roasted cumin and coriander seeds in a blender. Blend the ingredients to a smooth consistency,
adding water (1 tbsp at a time as necessary) to ease the process. Add the shrimp paste and curry
powder, if using, and blend well.
The paste can be kept in an airtight container in the refrigerator for up to 3 days

Burmese Vegetable Curry

Ingredients

2 tbsp Oil
1 Small onion
2 Garlic cloves
1 Cm fresh ginger
1/2 Tspn chilli powder
1/2 Tspn turmeric
200g Can chopped tomatoes
2 tbsp Chopped fresh coriander
2 Potatoes, cubed
500g Mmixed stir-fry vegetables (eg. carrot, aubergine, beans)

Preparation

Heat the oil and fry onion, garlic, ginger, chilli powder and turmeric until aromas are released.

Add chopped tomatoes and 1/2 tbsp coriander and bring to the boil.

Add potatoes and vegetables, cover and cook for 8 mins.

Remove the lid and cook for further 4 mins.

Just before serving sprinkle with remaining coriander.

Burma Meatball Curry

Ingredients
450g (1 lb) minced beef
2 tablespoons (30ml) rice flour
1/4 teaspoon (1ml) turmeric
1/2 teaspoon (2.5ml) salt
1/2 teaspoon (2.5ml) paprika
1 teaspoon (5ml) fish sauce
1 fresh chilli, finely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 clove of garlic, peeled and crushed
1 medium onion, peeled and finely chopped
2 tablespoons (30ml) cooking oil
1 cm (1/2 inch) piece of lemon grass stalk, finely chopped
1dried red chilli, crushed into flakes
1 large tomato, finely chopped
2 teaspoons (10ml) tamarind paste
1 cup (250ml or 8 fl oz) water

Method
Put the minced beef, rice flour, turmeric, salt, paprika, fish sauce and fresh chilli in a large bowl, mix well and set aside

Put the ginger, garlic and onion into a food processor and blend into a smooth paste (add a little water if needed)

Add the onion paste to the bowl (of beef mince and other ingredients) and mix well (you need a meatball mixture that is firm - add more flour if the mixture is too runny)
Make meatballs from the beef mixture with each meatball being 2.5cm (I inch) in diameter (there should be enough mixture for around 20 meatballs). Flatten the top and bottom of the meatballs by pressing down on them

Heat the oil in a large frying pan (or saucepan)

Cook the meatballs so that they become light brown (2-5 minutes), stiring often and set aside

In the same frying pan (or saucepan), fry the lemon grass and crushed chilli for 2 minutes, stirring a couple of times
Add the chopped tomato and stir-fry for 2 minutes
Add the meatballs, tamarind paste and water, bring to a simmer, cover and simmer for 10 minutes, stirring a few times

Remove the lid, increase the heat a little and cook for 5 minutes, stirring when necessary, so that the sauce thickens

Serve hot on rice

Burmese Pork Curry 2

This delicious curry no doubt owes much to the large quantity of garlic and ginger used, but also to the long, slow cooking that develops the unique flavor.

Serves 6-8

3 large onions, roughly chopped
20 cloves garlic, peeled
1 cup peeled, sliced ginger
1.5 kg (3 lb) pork loin or thick leg chops, cut into large cubes
2 teaspoons salt
2 tablespoons vinegar
1-2 teaspoons chilli powder
8 tablespoons peanut oil
4 tablespoons dark sesame oil
1 teaspoon ground turmeric

Put the onions, garlic and ginger into food processor or blender and process until finely chopped. Set a strainer over a saucepan and turn the chopped mixture into it, pressing out as much liquid as possible. Reserve the solids left in the strainer. To the liquid in the pan, add the pork, salt, vinegar, chilli powder and 4 tablespoons of the peanut oil. Bring to the boil, cover and simmer over low heat for 1½ hours or until the pork is tender. If necessary, top up with a little hot water.

In another heavy saucepan heat the remaining peanut oil and sesame oil. When very hot, add the onion pure. Cook over low heat, stirring frequently, until the mixture turns a rich reddish brown. From time to time add 1-2 tablespoons water to prevent the mixture from sticking to the pan or burning. Spoon off some of the oil that rises to the top of the pork mixture and add it to the cooking onions with the turmeric. When the oil separates from the pork add the onion mixture to the pan and cook uncovered over medium heat until the oil separates again. The pork should be stirred frequently when it reaches the stage where the liquid is almost evaporated or it could stick to the base of the pan and scorch. Serve with steamed rice and vegetable accompaniments.