Philip Glass being caught on tape in 1982 by William Furlong for Audio Arts, Mr. Furlong's cassette-tape magazine.
Years of Audio Arts recordings have now yielded a book, and insights into creative minds. Click here to read the NYTimes.com article, written by Randy Kennedy, about William Furlong’s cassette-tape magazine
I found this recipe on NYTimes.com and thought I would include it on my blog…
By MARTHA ROSE SHULMAN
Published: April 23, 2010
In the Eastern Mediterranean, the familiar tzatziki is made not just with thick yogurt and cucumbers, but also with grated cooked beets. The combination is quite wonderful, though the bright pink color may give you pause. Serve the tzatziki with rice or bulgur and steamed or blanched beet greens.
Ingredients:
1 pound beets, roasted
2 garlic cloves, green shoots removed
1/2 teaspoon salt
2 teaspoons fresh lemon juice
2 cups thick low-fat Greek style yogurt or drained yogurtBlack pepper to taste
1 tablespoon finely chopped dill
1. Grate the roasted beets on the large holes of a grater.
2. Smash the garlic with the salt in a mortar and pestle. Add the lemon juice, and let stand for 10 minutes. Stir into the yogurt. Add back pepper to taste, and adjust salt. Stir in the beets and the dill. If you want a thinner consistency, more like a sauce, add more yogurt to taste.
Yield: About 2 1/3 cups, serving four as a salad, six as a condiment.
Advance preparation: This dish will keep for three or four days in the refrigerator.
Nutritional information per serving (based on six servings): 74 calories; 2 grams fat; 1 gram saturated fat; 5 milligrams cholesterol; 8 grams carbohydrates; 1 gram dietary fiber; 259 milligrams sodium (does not include salt added during cooking); 7 grams protein
Sometimes we all just need a little peace… So here is Miles Davis’ “Peace” from the On The Corner Sessions album (Disc 3)…
Miles Davis – Peace by eatsnbeats
Michel Camilo trio – North Sea Jazz festival – On Fire – Anthony Jackson, Horacio “el negro” Hernandez.
This past Saturday, I had to honor of watching Mr. Michel Camilo, Grammy award winning pianist, composer and band leader, perform at the renowned Blue Note Jazz Club, located at 131 West 3rd Street. Camilo was accompanied by Charles Flores, bass, and Cliff Almond, drums. From the performance, one could grasp that Camilo is a “human being of boundless enthusiasm, musical passion, and love of life. The artistry and virtuosity of Michel Camilo bridges the genres of Jazz, Classical, Popular and World music. He is a pianist with a brilliant technique and a composer who flavors his tunes with the spice of Caribbean rhythms and jazz harmonies.” For more info on Camilo, visit his website.
Live at the Ancient Little Theater in Epidaurus, Greece. Athens-Epidaurus Music Festival 2009. Personnel: Michel Camilo – piano/leader, Charles Flores – bass, and Cliff Almond – drums:
I love music from around the world. Ravi Shankar, who plays the sitar, is one of my favorite Indian musicians. Here is a song he did titled, “West Eats Meat,” from the album “Tana Mana.”
I did some research on strange foods people eat around the world. Here is my top 10 list of the weirdest foods people consume:
1. Fried Spiders – Fried spiders are a regional delicacy in Cambodia. The spiders are a species of tarantula are the size of a human palm. The snacks cost about US $0.08 in the markets.
2. Grasshoppers – In Oaxaca, they sell “chapulines” (grasshoppers) as a specialty. They are supposedly saltier than anchovies. In Africa and Thailand, grasshoppers are fried in oil.
3. Snake Blood – You can find this in Thailand. It is served freshly-harvested from King cobras, either as a straight cocktail or a mixed drink, for prices ranging up to $USA 200. The blood is supposed to have medicinal and sexual powers.
4. Snake Wine – In China you can find a bottle of Chinese wine with a snake in it. The snake is about 6 inches to a foot long.
5. Seagull Wine - Eskimos make this by putting a seagull in water and letting it ferment in the sun.
6. Monkey Toes – In Indonesia they make deep fried monkey toes, which they eat right off the bone.
7. Bats – In Indonesia, in the covered market in Jogjakarta, they sell smoked Bats. They’re only about three inches long, like skeletal brown mice. Supposedly it is supposed to taste like beef jerky.
8. Criadillas - Found in Spain and Canada Bull. Also called Prairie Oysters in Canada (Alberta). It is called “criadillas” in Spain but has different names in other Latin countries. The criadillas are the testicles of the pig. They are sliced first and then cooked with garlic and parsley. Supposedly they are better barbequed.
9. Clay – In Africa there are places where people eat dug up clay. It’s very rich and mineral like.
10. Caterpillar Fungus – Found in China and also known as Cordyceps, it has been revered in the east as an aphrodisiac extraordinaire. It invades the brains of caterpillar larva and grows there eventually replacing native tissue with its own. Today it is actually cultivated so that it can be purchased quite inexpensively unlike many other weird culinary aphrodisiacs.
By: Guest Blogger – Felicia R. Mcclinton
Chops Peppers
Ingredients
4 pieces large peppers
150 grams of sliced ham
Breadcrumbs
4 tablespoons of flour
2 pieces of eggs
The Chops and Peppers recipe can make 4 servings. You can prepare this in 50 minutes. This recipe is simple and easy to prepare and very inexpensive. You can also use leftover foods in the refrigerator and still get a flavorful meal. Chops and Peppers have low calorie content and less fat.
Preparation
Clean the peppers thoroughly. Leave large slice then roast them. Cool the peppers then stuffed them with sliced ham and cheese. Properly close the peppers. Get a separate bowl and beat the eggs. Soak the stuffed peppers in the beaten eggs then roll each one in breadcrumbs. You can now fry the peppers and serve them hot.
Nutritional Value:
Penne with Ricotta
Ingredients
100 grams of Penne
40 grams of cheese
20 grams of grated parmesan
Salt and Pepper
This recipe makes a meager serving good for one person only. You can prepare this in 25 minutes. Penne with Ricotta is an energy meal, rich and flavorful. Ricotta is primarily a dairy product made from various types of milk. Penne with Ricotta also contains high level of proteins.
Preparation
Get a saucepan and boil water mixed with salt. Cook the Penne and make sure to follow the directions provided on the packaging. After cooking, drain but make sure to leave approximately 2 to 3 tablespoons of water. Then add cottage cheese and season the dish with salt and pepper. Sprinkle parmesan cheese on top before serving.
Nutritional Value:
About the Cooker – Felicia R. Mcclinton writes for the blog mediterranean beef recipes , her personal hobby blog she uses to help people learn how to make Mediterranean recipes to eat healthy to prevent diseases.
Today is Twitty Tuesday at Jenny Marie PR’s Blog, where I am the guest blogger every Tuesday. This Tuesday, I wrote a review on Anthos, which is one of my top-choice Greek restaurants in NYC. Click here to be redirected to Jenny’s blog where you’ll find the review!
