We had two shows booked in Eugene, Oregon! It's about 1.5 hours outside of Portland. I didn't really get to explore this town as much either, but I did like the house that we stayed in! From what I could gather, the residents were bike-loving college students! This was the only time that I slept on the floor during tour (save for the sprinkler incident, but I'll get to that later). Trufflehunter opened the show at the Oak Street Speakeasy. I hadn't seen Capybara yet and I didn't know what to expect. I was blown away! I threw away any biases I got from the album, it's completely different--in the best way possible. I can't wait until the videos are edited ! Paper Brain closed out the night and can I just say Jeni's voice reminds me of Finishing School and Petracovich. I was a huge fan of the piano pop songs.
We ended the night with Oak Street pepperoni pizza and tomato soup. The soup was really really good, probably because it had been simmering all night and got that nice roasted tomato taste. As we were loading out, we played jump away and played the demo song on the Casio. A cop rolled up and told us not to play in the middle of the (empty) street. In the morning, I made "tour salad" from this big bag of vegetables that I brought with me from New York. Yeah, I know that's crazy but I knew I wasn't going to get that many veggies on tour. It's chopped up radishes, broccoli, pepper, carrots, shredded cabbage, crappy airport ranch dressing and...pretzels. Stay tuned for day 2 in Eugene ! Check out the rest of my mobile photos on Facebook!
I've been making a lot of dips. I'm putting anything on crackers these days. Sprinkled some scallions and slapped a slice of sauteed Chinese sausage on my homemade white bean dip. Yes, a saltine. Don't hate. White Bean Dip 1 can of White Beans, rinsed and drained 1 clove of Garlic 1/4 cup of Olive oil 1/2 tsp of Sage 1/2 tsp of Thyme 1/2 tsp of Dill 1/2 tsp of Lemon Juice Salt to taste
Pulse all of the ingredients in a food processor until smooth ! Good for veggies, crackers or as a sandwich spread. If you're using fresh herbs, double the amount.
Last night, railcars and I went to the Bushwick Country Club before their show and it was happy hour. You get little toy animals to redeem your second drink during their 2 for 1 happy hour (until 8pm!). We walked down to their tour van Honda Accord to load stuff into Market Hotel. I was delighted to find a friend working the door. Heavy Winged was up first and then New Zealand's Surf City took the stage. After kicking up Halloween color balloons, railcars set up their electronic box of magic and guitar with pedalboard. FMLY friends and I shook tambourines and jingle bells through the entire set. It was loud. It was all over the place. And it was fun. I can't tell you how much I love railcars. After the show, we ventured to La Isla Cuchifritos with Market Hotel homies. Someone said "pig ear" and I was immediately intrigued. For less than $20, 6 of us feasted on rice, beans, pig ear, pig belly, blood sausage, rellena de amarilla (pastry with potato and meat) and lengua (my favorite)! A la carte items were only $1 and at 1am, that is the most amazing thing in the world!Catch railcars at Brooklyn's Monkeytown on November 1st, I'll sure as hell be there. Prepare to be eaten alive by fuzz.
I really miss being on tour already. This Vietnemese sandwich is a tribute to the boys!Everyone else would get chicken or BBQ pork, but I always opted for the liver pate. I grew up with it, so it doesn't weird me out. I also switched out the traditional French baguette because it cuts up my gums real bad (I also have very sensitive teeth). Here, I used braunschweiger (smoked liver sausage), cilantro, pickled carrots, cucumber and chopped jalapeno. I also toasted the bun without splitting it to keep the inside extra soft and the outside slightly crunchy. You can pickle your own carrots too! I sliced up carrots at a diagonal with my handy dandy mandoline and put them in a sterilized jar with cracked pepper, 1 clove of bruised garlic, couple slices of japapeno and apple cider vinegar.
I recently finished my stint as tour master--er, manager for Capybara's Fall Tournado. Traveling was a high priority on my New Year's resolution list. So, going on tour was a perfect opportunity! Two weeks ago, I very haggardly made it to Portland after DJing a late night in Brooklyn. I was taking over for my friend Liz who had been on the road with Capybara for 6 weeks (since Saint Louis!). She gave me a crash course on keeping records and advancing shows. Then she introduced me to the band. We had the perfect initiation: lunch at the Grilled Cheese Grill, a food cart with a BUS for seating!
Mark Harrison and I split the Jalapeno Popper (with tortilla chips on the inside!) and the BABs. The band was staying with Dirk Marshall, who drew this interpretation of Team Capybara: The band also developed an affinity for banh mi. Some us got sandwiches with film homies Paul and Paul from 2 Player Productions. I had a crusty pate sandwich at An Xuyen Bakery. Oh Portland, I barely got to hang out with you.
You can catch the rest of my mobile photos on Facebook! Next stop-- Eugene, OR!
Welcome to Facts n' Cheese! It's like Mac n' Cheese, but not! Join me on my awkward trek through cheeses of the world. In each episode, I'm joined by a friend and I make them eat cheese while I spout out all I know about a particular curd conglomeration. Special thanks to Jeff Stockton for designing our logo as well as Ryan Darrenkamp, Lisa Uhlman and Vance Spicer for their beer, house, camera equipment and editing!
Episode 8 features a young Rosemary Roomano, my twin Alan Dickson and the song "Barona" by Goferboy. This might be a little confusing, but I had meant to buy and talk about Fleur du Maquis, but instead went with Rosemany Roomano because it would have had the same savory pairing palate on account of the dried herb crust. Sorry, I'm rambling (here and in the video). Additional facts about :
Roomano is a type of Gouda that can be aged for years to a potent flinty and crystalline texture. The slice that I have in the video is still young and semi-soft.
Young gouda tends to less developed in flavor to it's older relatives, perhaps it's why someone thought to cover the young cheese in herbs!
Don't confuse Roomano (Netherlands) with Romano (Italy).
Tunisian olive mixes are comprised of spicy peppers and a combination of green and purple olives. The mix originates in the North African plains of Sahel, Tunisia where olives are a main agricultural crop.
This is a tribute to my father who would peel back the tin top of the kipper snacks. A simple breakfast of rice and sardines permeated my childhood. I didn't eat much of anything back then, but I remembered the image of the hot rice and mildly fragrant fish in our Hercules, CA kitchen. I made a batch of simple white Jasmine rice and spooned some of it into a tea cup. Layered some seasoned sardines (little garlic powder and black vinegar) in the middle and packed more rice on top. Unmolded it onto a plate and sprinkled some of Japanese seaweed with sesame seeds.
I was blown away! I threw away any biases I got from the album, it's completely different--in the best way possible. I can't wait until the videos are edited ! Paper Brain closed out the night and can I just say Jeni's voice reminds me of Finishing School and Petracovich. I was a huge fan of the piano pop songs.
We ended the night with Oak Street pepperoni pizza and tomato soup. The soup was really really good, probably because it had been simmering all night and got that nice roasted tomato taste. As we were loading out, we played jump away and played the demo song on the Casio. A cop rolled up and told us not to play in the middle of the (empty) street. In the morning, I made "tour salad" from this big bag of vegetables that I brought with me from New York. Yeah, I know that's crazy but I knew I wasn't going to get that many veggies on tour. It's chopped up radishes, broccoli, pepper, carrots, shredded cabbage, crappy airport ranch dressing and...pretzels.
Stay tuned for day 2 in Eugene ! Check out the rest of my mobile photos on Facebook!
FMLY friends and I shook tambourines and jingle bells through the entire set. It was loud. It was all over the place. And it was fun. I can't tell you how much I love railcars. After the show, we ventured to La Isla Cuchifritos with Market Hotel homies. 
Someone said "pig ear" and I was immediately intrigued. For less than $20, 6 of us feasted on rice, beans, pig ear, pig belly, blood sausage, rellena de amarilla (pastry with potato and meat) and lengua (my favorite)! A la carte items were only $1 and at 1am, that is the most amazing thing in the world!
Catch railcars at Brooklyn's Monkeytown on November 1st, I'll sure as hell be there. Prepare to be eaten alive by fuzz.
Everyone else would get chicken or BBQ pork, but I always opted for the liver pate. I grew up with it, so it doesn't weird me out. I also switched out the traditional French baguette because it cuts up my gums real bad (I also have very sensitive teeth). Here, I used braunschweiger (smoked liver sausage), cilantro, pickled carrots, cucumber and chopped jalapeno. I also toasted the bun without splitting it to keep the inside extra soft and the outside slightly crunchy.
You can pickle your own carrots too! I sliced up carrots at a diagonal with my handy dandy mandoline and put them in a sterilized jar with cracked pepper, 1 clove of bruised garlic, couple slices of japapeno and apple cider vinegar. 
Mark Harrison and I split the Jalapeno Popper (with tortilla chips on the inside!) and the BABs.
The band was staying with Dirk Marshall, who drew this interpretation of Team Capybara:
The band also developed an affinity for banh mi. Some us got sandwiches with film homies Paul and Paul from 2 Player Productions. I had a crusty pate sandwich at An Xuyen Bakery. Oh Portland, I barely got to hang out with you.
Eugene, OR - Paper Brain played a game of jump-away with us as we were packing up the van. We play their cd on repeat in the van, too.
I made a batch of simple white Jasmine rice and spooned some of it into a tea cup. Layered some seasoned sardines (little garlic powder and black vinegar) in the middle and packed more rice on top. Unmolded it onto a plate and sprinkled some of Japanese seaweed with sesame seeds.
