9.4.14

khichdi.

Ja so I'm making the same thing for dinner I made last night, not something that happens much around here unless we've purchased an Econosize something from somewhere. And thus I figure this recipe might be worth jotting down.

It sounds like hippie food, but it has a surprisingly complex thing happening: the surprise ingredient is the split yellow lentils, they have a very pleasant toothsomeness if you don't overcook them. Well also the fennel seed, it's an ingredient that has really grown on me over the past year or so. OK wow all very exciting yes.

Supposedly this is Ayurveda food, extremely thrilling for your digestion: I didn't notice anything startling myself this morning, but maybe two days of it will prove educational and/or stimulating. I'm really just likee how it TASTEE (though it looks like, well, only slightly less gross than this ill-advised serving option).

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kichadi.

1 cup yellow split mung beans
2 tbsp coconut or olive oil
1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp ground turmeric
3 tbsp coconut

2 tbsp chopped fresh ginger
1 liter boiling water
2 large carrots, sliced into rounds or whatever shape floats your boat
1 sweet potato, skin on, diced medium
1 tsp sea salt, or to taste
1/2 cup to 1 cup kale or spinach, chopped

1 cup cooked basmati rice

cilantro, chopped
lime juice, squozen

So I didn't follow the original recipe's instructions except for the part where you take your (in my case unsoaked) mung beans and coat them in the oil, then add fennel, cumin and turmeric and fry for 5 minutes or so, taking care not to burn your seeds. Then I added the water and ginger and cooked for 25 minutes or so until lentils were almost done. Then I added sweet potato and carrot and cooked for another 20 minutes. Then I added the cooked rice at the end and re-seasoned. Then I et it. 

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6.4.14

bony tuck.

















Social and professional obligations have been a bit on overload, so much so that this above picture is from two Sundays ago, that's the kind of backlog we're dealing with. This the BIMhuis, just before The Necks' second set and our reunification with good ol' Tony, with whom we closed the damn place down, a rare extra-late night hang that was, well, "worth it".

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31.3.14

gummint do take a bite.

















Above: 't Blauwe Theehuis, last Thursday, the first Springish day of 2014.

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So I'm on the phone with The Obamacare People because I just figured out this morning at 5am: hey, you're an American citizen and The Gummint will be wondering why your ass isn't all signed up for this shit. Of course I realized this on the last day of open enrollment, so there's no telling how long I'll be on the phone with them (available Skype credit at beginning of call: €6.03).

Thus, I thought I might jot down a few notes about my experience. Note Number One has to do with the incredible hold music. It sounds like a Lee Ritenour/Dave Grusin record that has been left out in the sun for nine days, transmitted to my Skype headphones via shortwave radio, shot through with bursts of static. 

How does one even get music to sound this destroyed in 2014? It is obviously not that they have a record player sitting there on repeat with one busted-ass GRP record dropping the needle on itself over and over: so how is this happening? It is just about the least-reassuring hold music I've ever heard, in terms of making you think that the people you're about to talk to might be able to help you solve whatever problem you're having. 

35 MINUTES LATER:  The hold music is not only completely obliterated-sounding, it's the same 45-second loop over and over (although slightly different every time b/c of warping), punctuated by "Please stay on the line, our next available representative will assist you" every 90 seconds. Quite something. Skype credit still €6.03, the only redeeming part of this experience thus far.

AFTER 51 MINUTES: The whole thing is slightly less entertaining now. To combat this decline in enthusiasm I have picked up the guitar and am now playing along with hold music. 

AFTER 67 MINUTES: Human contact. Told me he was pretty sure that if I wasn't "lawfully present" that I probably didn't have anything to worry about. But he'd have to check. Cue more hold music, different but just as distressed-sounding. But hey, more than one song so that's something. 

72 MINUTES: We're supposedly exempt since we live in another country. Frankly, I don't believe that they're not going to penalize us come tax time, and then we'll have to contest it, but I guess we'll find out yo. 

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26.3.14

ambienkitchen.

Interesting evolution of Ambien usage: this morning featured inexplicable pots and pans and vanished leftovers. At some point in the night I'd made a complicated dish of leftover home fries, leftover frittata, and rice noodles, no actual memories of it, I thought it was a dream.

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18.3.14

wheels, steel, etc.

















Awwww yeah, I am back behind the DJ console or whatever the newfangled kids of today are calling the place where you stand and play records for other people to try and talk over top of. But seriously, what a thing to get paid for.

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16.3.14

there's a tear in my beer.



















Gig: over, successful, yay. Now back to cooking.

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8.3.14

kabeljauwlever.

I bought some today, it was on sale (€2). The Dutch name sounds better than the English to me I suppose b/c many American kids of my generation have horrible memories of either real or threatened medicinal applications of cod liver oil.

But it's either a different story as adults or because we're in Cod Country. I had a taste tonight, I'll try to post an appetizing pic tomorrow, but basically: it tastes very oceanic and only very mildly livery, I think if you like fish pâtés and did something like the following with it you would be pleasantly surprised. I liked it.

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cod liver pâté. 

120g cod liver
1 hard-boiled egg, chopped fine
1 tbsp creme fraiche
2 tbsp lemon juice
1 tsp grated lemon zest
1 tbsp fresh dill, chopped fine
2 tbsp chopped red onion
2 tbsp watercress, chopped fine
2 tbsp chives, minced
salt and pepper to taste

Basically mash the first ingredients well with a fork, or process gently with some kind of chopper thing. Add everything else and salt and pepper to taste. Eat on something crispy, like cucumbers or hmm, maybe even a deluxe potato chip.

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