29 November, 2011
28 November, 2011
15 November, 2011
A bit of house cleaning news today.
I've rearranged the site a bit.
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Stephen and I spent a great deal of time in Stokes Croft, Bristol this time last year whilst Stephen was on tour/performing/teaching in the UK. Our flat was in Stokes Croft and lucky for us, HERE Gallery was right around the corner.... such a great little bookshop/art gallery/neighborhood spot.
above: "painting of my camera" by Aaron Sewards for Tom Cops new book "MIDWEST".
More to the point, a great friend of a friend, Tom Cops has a lovely show up at HERE this month featuring portrait and landscape photographs he took on his My Two Toms' 2010 American tour with Charlie Parr.
There are actually only a few more days to catch the show, but Tom's book from the show, MIDWEST is on sale if you're interested. It all looks so wonderful. Wish we could be there to see it! If you're in Bristol, I'd pop in if you can.
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I picked up My Two Toms most recent LP from the shop last year. Our pal Joff has a bit of artwork on this one. It's really great.
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The kind people at "It's Nice That" posted an interview with Tom over here.
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10 November, 2011
07 November, 2011
I'm a big fan of homemade granola and I think I just conjured up my winning recipe. This stuff is the best. (I admit I'm totally the kind-of baker that switches it up every time I have at a recipe, but this one is worth noting.)
My all new go-to granola recipe from this day forth
recipe inspired by this and this
3 Cups rolled oats; from our local grocery bulk bin
1 Cup raw pecans; I use Jr. Mammoth pecans & break them up into quarter-sized pieces
1 Cup raw sprouted sunflower seeds; I use go raw
1 Cup raw sprouted pumpkin seeds; I use go raw
1/3 Cup dried sour cherries
3/4 Cup light brown sugar
2 tsp ground cinnamon
1 tsp salt
3T + 1tsp safflower oil
1/3 C + 1T brown rice syrup
1/4 C honey
Pre-heat oven to 300ºF
In a large bowl, toss all dry ingredients together. With your favorite wooden spoon, mix well to combine.
In a small bowl, combine all wet ingredients together. With the same wooden spoon, stir well to combine.
Pour the wet mixture into the dry mixture. Using a little elbow grease, stir your granola until well combined; all ingredients will be slightly dampened by the wet ingredients and will be wafting of cinnamon-y goodness.
Divide up your granola onto two prepared baking sheets. Leave a few clumps here and there for texture; doesn't have to be perfect.
Bake for 35-40 minutes, or until evenly light-golden brown; (I prefer this granola to be on the lighter side of golden; so not too dark toasty brown.) While baking, feel free to open the oven and stir your granola at the 20 minute mark to be sure it browns evenly and/or switch your sheet pans so the pan that was baking on the top rack is now baking on the bottom. This helps the even browning quite a bit.
When ready, remove from the oven to cool. Be sure to stir and break up your granola from time to time, while it's cooling, to prevent it from clumping too much. When cooled completely, your granola will be crisp; not quite the sticky & soft stuff you removed from the oven.
Store in an air tight bag or container. Refrigerate to keep it fresh.
Yields about 10 Cups
mamiya c3 tlr; fuji pro 400H film
04 November, 2011
At the Stone Gate (Kamenita vrata*) at the top of Radićeva street in Gornji Grad, Zagreb there is a little, hidden nook where people go to light candles; it's a place to make a wish and it is believed by many locals that if you make a wish and light a candle here it will be granted. I just really like being there. I remember when we first traveled to Zagreb a few years ago, how I was taken by the mood that lingered there. I visited this spot a few times during that first trip, mostly just slowly wandering past on my way to the top of the hill. It was my desired route; a really beautiful addition to my day to see people of all ages come and go lighting candles and making wishes. This time around, I stood with my tea a bit longer and felt a little more comfortable taking pictures.