Wipies: Easy DIY Baby Gift

I invented these for myself a couple years ago. They're indispensable for all kinds of child-related spills, messes, spit-ups, drools, runny noses, etc. I just made another batch for an expecting friend, and highly recommend them as a nice personalized baby gift! In our house we call them "wipies." They're basically small pieces of flannel that serve as baby hankies for any and all wiping needs. Turns out that babies can go through a LOT of hankies, so it's great (and green) to have something that's washable and reusable. Here's how to make wipies!

The secret is to buy "Fat Quarters." These are a specific cut of fabric from the end of a fabric roll. Quilters love them because they allow you to buy a small piece of fabric for some specific need. And the store wants to get rid of them, so they are not expensive. For this project, get 4 flannel fat quarters (get creative with colors & designs!). Flannel is preferable as it's both soft and fairly absorbent. From 4 fat quarters you'll get a set of 2 dozen wipies, like this:

finishedstack

Step 1: Cut each fat quarter into 6 pieces. If your fat quarter has a selvedge that looks different, cut it off. Here's a fat quarter spread out before cutting. It had a wide white selvedge that I removed.

fatquarter

To cut, first fold it in half the long way.

foldedinhalf

Then, slip your shears in the long fold you created and cut. If you unfolded it, it would look like this (but don't unfold it!).

halfquarter

Instead of unfolding, keep the two halves together and fold them again into thirds. Cut along the two new folds. You'll now have three pairs, like this.

finalsix

Step 2: Zig-zag stitch around the edges. This simply finishes the edge so it won't fray beyond a certain point. (A little bit of preliminary fraying is to be expected.) Set your machine to sew in zig-zags--on mine, this is the same as the regular stitch except the stitch width is adjusted so it's more than 0. This just means the needle moves back and forth now as well as forward. I suggest using some scraps to get your zig-zags the way you want before you start on the wipies. You're looking for about the same width as the stitch is long, like this (upper left):

stitchsize

I prefer making the corners as demonstrated above, stopping with the needle on the LEFT side of taking a stitch. Then, with the needle in the downward position, lift the foot and swivel the fabric. Drop the foot and start sewing again. Here's the needle on the left, before swiveling:

endleft

Then I lift the foot (keeping the needle down), swivel the fabric 90 degrees, and drop the foot again so it looks like this. I haven't moved the needle.

afterswivel

The reason I prefer to keep the needle on the left is because the resulting corner will look like this, with a nice star-shape:

endleft2

You could leave the needle to the right if you want, and end up with a pointy-looking corner like this. Maybe you prefer it?

endright

One fun thing about this project is that you can get creative with the thread colors. Try interesting contrasts. At the same time, this is the perfect way to use up bobbins and spools that don't have much thread left on them. Here's my work area, with folded finished wipies at the top, cut squares ready to sew laid out, and short bobbins and spools set out to consider.

cutpieces

Here's a single wipie finished all the way around. In case you were wondering, do treat selvedges just like any other side (unless you cut them off as described above).

finishedwipie

I like to fold wipies into quarters. Then, you can stack them up and tie with a ribbon. Or look for a nice container to keep them in—see last photo below.

tidyfolded

For nursing infants, wipies are great to just scatter around the house anywhere you're likely to sit down with the baby. Keep one stuffed in your pocket, one in the changing bag. A stack on the changing table. Throw used wipies in the wash, and you're ready to start again. (I suggest not pre-washing your gift, as some moms are particular about the kind of detergent they want near their baby.)

Here's a shot of my own set of wipies after 2 years of use and love—plus the plastic container I stash them in.

lovedwipies

J'aime Vampire Weekend

I guess Vampire Weekend were on the cover of SPIN this past spring. Band to watch and all that. I missed it. I only discovered them in June it appears, but I love them lots. They are my autumn soundtrack, especially "M79." Their music sounds like someone in your dorm was listening to a lot of 80's era Paul Simon and Thomas Mapfumo and studying the balalaika and dating someone who wears a LOT of eyeliner and then put all those things together into delectable perfect pop music. "M79" is getting nominated as my favorite track of 2008. (Favorite from 2007? It was "2080" by Yeasayer. Visit their Myspace pages linked below to hear both!) I highly recommend getting not only their current CD but seeking out "Ottoman" from the Nick & Norah's Infinite Playlist soundtrack as well as their adorable cover of Fleetwood Mac's "Everywhere." Yum! "M79" is especially delicious because it sounds ever so slightly like Sting is singing it.

Beef Jerky Time continues it reign over Weds. nite airwaves from 7-8pm on WVEW-LP. Here are some playlists, first from 10*8*08:
  • Naked As We Came: Iron & Wine
  • Crown of Love: Arcade Fire
  • Adrenaline: Emma Pollock
  • Matinee Idol: Aden
  • Love Vibration: Josh Rouse
  • Boyz: M.I.A.
  • Little Bit: Lykke Li
  • M79: Vampire Weekend
  • The Way We Get By: Spoon
  • 2080: Yeasayer
  • Rusty D-con-STRUCK-tion: Ashley MacIsaac
  • Time to Build: Beastie Boys
  • The Friend I Once Had: Club 8
  • Axcerpt: Mekons

The next week I played garage-type sounds, mostly. 10*15*08
  • Time Bomb: Rancid
  • Piste 01: Hifiklub
  • Comin' Around: Juliette & the Licks
  • Don't Cry Wolf: Willie Loco Alexander
  • Duality: The Martial Arts
  • I'd Be So Pleased: The Hi Fives
  • Second, Minute or Hour: Jack Penate
  • Devil Town: Groovie Ghoulies
  • 40 Boys in 40 Nights: The Donnas
  • Habit: Citizen Fish
  • Down: Rockin' Roadrunners
  • I'm in Love with What's-Her-Name: Dr. Frank
  • Life from a Window: The Jam
  • Minority: Green Day
  • My Jeanette: Squirtgun
  • House of Fun: Madness
  • Not the One for Me: Thee Wylde Maniacs
  • London Calling: The Clash
  • Maneater: Cathode

Ode to Dim Sum

One of my many little obsessions is dim sum. When I'm trying to explain it, I say that it's like the Chinese version of Spanish tapas or Greek meze, though of course each is totally different with its own cultural significance and traditions. Basically, it's a lunch-hour meal composed of many small dishes, usually served in metal or bamboo steamers, that can take hours to eat and is totally delicious and satisfying. I'm writing about it today because I'm pleased to say that I've found a restaurant that serves dim sum within an hour's drive of my house. That's half as far as I thought I had to go, so I'm VERY excited. (Generally dim sum is only served in very big cities, which can easily handle the demand. They tend to have good tapas and meze, too...)

Cooking dim sum is one of my favourite hobbies, although it takes me a year or two to work myself up for another bout. It takes at least 8 hours for me to cook a dim sum meal, so I really need to be prepared and carve out a day for doing it. Usually December 26 is an excellent date for such a project. The book I have is by Ellen Leong Blonder, called Dim Sum: The Art of the Chinese Tea Lunch (Clarkson Potter 2002). I like it because the author describes different types of tea and how to brew it, supplies needed and where to find them, and gives a variety of sauce and dough recipes besides the main info about dim sum. She also includes cute instructional drawings of how to set up steamers and how to pleat dough, etc.

Here's a list of the recipes I've attempted so far, with a few notes:
  • pork & shrimp siu mai--one of the easier ones, and really tasty
  • boiled beef dumplings
  • potstickers--really really yummy, also fairly easy
  • steamed char siu bao--these are the fluffy white buns with roasted pork inside. They are insanely complicated (for me) and time consuming, but surprisingly authentic once attempted
  • rice in lotus leaf packets--I love this, but other family members find the lotus leaf taste/scent overwhelming
  • greens with oyster sauce & oil--not everything is a dumpling!
  • stuffed bell peppers
  • steamed sweet bao--with adzuki bean filling
  • sweet red bean-filled pancakes--another use for adzuki bean filling
I'm really only scratching the surface of the recipes in this book. I haven't made anything with rice flour, and I haven't deep-fried anything. Also, I'm sure there are other great books out there to discover! Please add a comment if you have a favourite book.

So how does a small-town Northeasterner like me get such a taste for dim sum? I have my parents to thank. We used to go to Toronto a lot when I was a kid, and they often took me to a great place on Dundas St, near Eaton's Center, called the Pink Pearl. It had the carts and everything (and a small flight of stairs between the kitchen level and the street-level dining room, so 2 people would have to man-handle the cart up and down the stairs every trip). We'd mass up piles of dishes on our table, then go pay the cashier at the front who mysteriously knew just how much to charge. It took several visits before I figured out how our bill was totaled--they counted the number and sizes of the plates and steamers left on our table. (The Pink Pearl still exists--it has since moved uptown to Avenue Road.) Then came my college years, spent in the same multicultural city of Toronto. I found that dim sum restaurants come in 2 stripes--there are the big ones with the carts that really count on dim sum as a big part of their day-time business. These probably have the best selection and the freshest and most well-made dishes. (Most don't count plates. Instead you get a stamp for each type of dim sum you choose, and the stamps are added up at the end.) There are also the small Chinese restaurants who just don't have enough seating to maintain a constant parade of carts. Instead, they give each table a list of available dim sum and you check off what you want. Then, they bring dishes out to you as they're ready. Of the big kind of restaurant, I liked the New Pacific on Dundas. I think it's closed now. And there's the Bright Pearl on Spadina that I only discovered a couple years ago. It is fabulous. Of the small kind, I liked a little place on Baldwin St. and another little one in Kensington Market. When I lived in Boston we also frequented the gigantic Chau Chow City--it has the same "industrial dim sum" atmosphere that I love. Busy restaurant, plastic tablecloths, big line out front, multiple floors, and carts and carts of amazing selections passing by. Bean curd wraps, fried taro rolls, stuffed eggplant, rice flour rolls and any kind of spring rolls are among my other faves. My absolute favorite dim sum in the whole world is shrimp ha gow. I am not sure I could ever have enough of these.

OK, moving on to the breaking news, I found a restaurant in Florence, Massachusetts, that serves dim sum every Saturday afternoon from 11-3. It's called the Great Wall and I think it's best described as "sweet." They have 1 dim sum cart. Here's a photo after about 6 tables had their way with it--lotus leaf packet in bottom right corner, spare ribs in bottom left.

dimsumcart

Also on the cart were 2 kinds of siu mai (pork, chicken & shrimp), 2 kinds of bao (chicken & char siu) and shrimp ha gow (hooray!). There was also a table in the middle of the room that had other offerings, but the waiters (there were 2 and both seemed under 15) said we had to ask them to get items from there, but we didn't know what to ask for so didn't get anything. On the way out I took a peek and saw there were potstickers, sesame balls, tofu in sauce, scallion pancakes (I think), lo mein, and salt & pepper whole shrimp. I have no problem with missing that stuff because it just means we'll have to go back for more. We cleaned up our choices from the cart pretty fast. The chili sauce, in the middle right of this pic, was really really good.

dimsum1

I will definitely be going back to the Great Wall because they have something I madly crave. Will probably be dragging other family and friends there too on dim sum pilgrimages. This discovery has pretty much made my month. I wouldn't say their dim sum is the best I've ever had. But it's got something on all the other dim sum in the world: proximity. A parting shot from a satisfied customer:

dimsum2

Cider Pressing in New England

Here are some photos of a New England afternoon that we spent with a bunch of apples and a cider press. I've found that every cider press is different. But the process always involves the same basic steps--grind up the apples, then squeeeeeeze.

First, we sorted the apples. Discard any that are rotten, buggy, squishy or otherwise icky. These apples came from my mother's tree and we think they're MacIntosh. We put them in a milk crate and hosed them off to remove dirt and large bugs. (Small bugs just get mixed in... protein, right?!)

Sorting apples

Next, the apples go into what I'll call the "hopper."

hopperpestle

For this unit, we had a big wooden pusher or pestle to help move the apples toward the wheel. One person pokes the apples with the pestle, and the other cranks.

hopper

The wheel inside the hopper has teeth and tears up the apples as it is hand-cranked from the outside. (See top-right for cranking action.)

pestlecrank

The bits of apple fall into the orange cooler set underneath.

crankcooler

The next step is to SQUEEZE the torn-up apples to extract the cider. The pieces are poured into a barrel-type thing. They're held in a cloth bag that is then folded in. 2 wooden pieces are fitted on top to form the main pressing surface.

pressprep

Then, more pieces of wood are stacked on so that the jack will be high enough.

pressprep2

Finally, the jack is screwed on top and the next round of cranking can begin.

pressprep3

The handle is spun around.

pressing

And cider comes out the bottom!

the juice

Here's a shot of the whole press, including the cool dairy container we caught the cider in.

wholepress

I didn't get a photo of this, but there was one more step where we filtered the cider through a tea-towel/colander into a large metal bowl. Then, it was ready to drink!

Cider: ready to drink

Big thanks to P&M for having us over for a fabulous Saturday afternoon of cidermaking, followed by an amazing Indian dinner. We got 2 gallons of cider to take home, and it's delicious. (Especially with a little 10-Cane rum poured in. My favourite...)

Also thanks to Wandering Chopsticks for advice on how to frame and watermark my photos! This is my first post using Flickr and I hope it looks good...

Brew queen

I now consider my New Year's resolution to make homebrew fulfilled. I have almost 2 cases of what I'm calling "New England Pilsale" carbonating in the basement. Last night I bottled my first batch of 2008 homebrew--came to exactly 46 bottles. It's called "Pilsale" because its a Pils recipe but they gave me an ale yeast because I'm not pro enough to ferment at the right (cold) temperature. In the glass 5-gallon carboy the Pilsale looked honey-caramel colored, but as I siphoned it into bottles, the beer in the thin tube looked very light. I think it will be good. It's highly recommended to leave it alone for at least a month before sampling. I have November 6 marked on my calendar as the first date to give it a try.

The specific gravity to start was 1.038 and to finish was 1.007. I figured there must be some online calculator that would let me type these in and figure out my percent alcohol. Behold, my first hit was Lee's Brewery Beer Math Calculator (http://leebrewery.com/beermath.htm). According to this my beer will be around 4% alcohol, which is right on target. Next up I'm going to try Charlie Papazian's Crystal Honey Lager. I know, I still don't know how to ferment under refrigeration, but I'm going to try it anyway. If the beer store staff will let me, that is. I figure all I need is some simple dried malt extract and Cascade hops. Also I'm planning to brew in the afternoon this time instead of evening, because it takes forever to get the wort temperature down low enough. I hate waiting til midnight just for a big bucket of proto-beer to cool off...

Here are 2 Beef Jerky Time playlists for your delectation. First is from 9*24*08, my mellow "Welcome Autumn" show:
  • Quiet Nights of Quiet Stars (Corcovado): Doris Day
  • Sweet Mother Earth: Bert Jansch
  • St. Elmo's Fire (radio): Uilab
  • Cakes & Ale: Silly Sisters
  • Rickover's Dream: Michael Hedges
  • Leaves that Are Green: Simon & Garfunkel
  • Everything About It Is a Love Song: Paul Simon
  • Chimes of Freedom: The Byrds
  • A Taste of Honey: Martin Denny
  • John Barleycorn: Traffic
  • Polio: The Sea & Cake
  • 2 Sisters: Shakti
  • Fisherman's Dream: Emerald
  • Arms (Aaron Spectre mix): Aarktica

Next, the 10*1*08 show featured a lot of new stuff--exciting!
  • Sabali: Amadou & Mariam
  • Suivez la Piste: Saloon
  • Another Day: Milosh
  • Good Time: Brazilian Girls
  • Blueberry Pie: The Upallnights
  • Wraith Pinned to the Mist & Other Games: Of Montreal
  • Ottoman: Vampire Weekend
  • Can't Say No: Helio Sequence
  • Something Is Not Right With Me: Cold War Kids
  • Hey Hey Hey (That Kid's OK): Ruby Isle
  • Turbulent Head: Southern Arts Society
  • White Winter Hymnal: Fleet Foxes
  • Everywhere (Fleetwood Mac Cover): Vampire Weekend
  • Bent: Penny & Ashtray

Frost keeps giving me a chance

A prose poem about weather:

The first frost warning I covered the tomatoes. It didn't freeze.

The second frost warning I did nothing. It didn't freeze.

The third frost warning I cut all the green and half-ripe tomatoes off the plants. I packed them in layers in cardboard boxes, with newspaper between each layer. They'll off-gas next to each other and help each other get ripe. It didn't freeze.

Then I remembered my butternut squashes. I cut them off the vines and let them "cure" in the garden for a couple days.

The fourth frost warning I dug up and potted a parsley plant and cut most of the rest of the parsley. I rubber-banded it in bunches. I stashed it in the crisper to use or give away. I also brought in the butternut squashes. I put them in a box in the front closet (hoping it's cool & dry there). I brought in the 2 houseplants I'd forgotten were on the porch. It didn't freeze.


Playlist from Beef Jerky Time 9*16*08:
  • Strange Things Happen Every Day: Olu Dara
  • Mandinka: Sinead O'Connor
  • Spring: St. Etienne
  • Rasputin: Boney M
  • Big Time Sensuality: Bjork
  • More Than Words: Roxy Music
  • Early Hours: Strung Out
  • What Have I Done to Deserve This: Pet Shop Boys f/Dusty Springfield
  • A Selection: Fishbone
  • What's the Use of Getting Sober (When You're Gonna Get Drunk Again): Joe Jackson
  • (White Man) In Hammersmith Palais: The Clash
  • Sorted for E's & Wizz: Pulp
  • Take My Heart Away: Johnny Clegg & Savuka
  • Dil Nasheen: Bas Itna Sa Khawab Hai s/t

Woman craves new brew supply store

I'm such a wimp sometimes. One of my New Year's resolutions for 2008 was to make at least one batch of homebrew. Now it is September and I haven't even started yet. (Actually the timing may be perfect because fermentation can get screwy in summer weather.) So I went to the nearest brew supply store, which shall remain nameless. It's about 45 minutes away and I hadn't been there in years. I was happy it was still there, but, as in the past, I was not happy with the customer service. I got the equipment I wanted, no problem. The staff was friendly enough. But the staff also didn't really listen to what I wanted and, because I was shy, I walked out of there with an off-the-shelf "kit" when what I wanted was separate, fresh ingredients. I feel like I went in there expecting to get deli treatment (um, I'll have the Italian coldcuts, but can you put it on whole wheat, and yes I'd like mayo, mustard sure, can you throw on hot peppers?) and instead was handed a premade tuna sandwich from the refrigerator case. Yes it's kind of the same idea, but... not really.

Before moving to the area, my previous brew supply experiences were at the Modern Brewer in Cambridge, MA. The Modern Brewer is fabulous. You can pick your own grains in bulk and crush them on the spot in a cool noisy machine. You can open the tap and pour malt extract or honey into your own container. You can peruse the refrigerator section for the yeast of your choice. You can even measure out and label your own hops. If you need help from the friendly staff, they'll give it. If they see you made some strange choices, they'll gently steer you right. But they aren't trying to be the decision-makers, and the set-up lets the customer be hands-on and have fun picking things out. This nameless place--I have no idea if they even offer stuff in bulk. I didn't see anything like that in the store. Maybe if I asked they'd go in the back and get something for me, but it's not that hands-on participation that I like.

So back to the kit I bought. I started brewing on Sunday night and as I unpacked the kit I was even more ashamed at buying it. The brewing directions seemed poorly written. For example, no directions to take Specific Gravity readings (which are key for confirming when to switch fermenters and for calculating alcohol content). No directions to sterilize materials. Huge temperature ranges and very vague descriptions of some steps. If you're selling someone a kit, it's possible they don't know what they're doing, so why not provide blow-by-blow instructions that cover key points and are easy to understand? Heck, why not use BOTH SIDES of the page? Why make an amateur boil and strain the grains when they can just put them in a mesh bag? Does sparging make any difference in an amateur production like this? Also, I was sad that I bought something with pre-cracked grains and unrefrigerated unlabeled hop pellets. How long had these things been sitting on the shelf? And... what were they exactly?

Lessons learned: Stand up for myself. Have a clear idea what I want and why. Try to find other sources of brew supplies. Also, I think the kit is OK this time because I AM a little rusty at brewing. It's taught me stuff. It's a starter kit in the sense that I'm starting to remember the finer points of my old hobby. Thank you, stupid kit. (For all I know, this batch will turn out great and I'll get hooked on kits!)

Easy lentil soup with green beans and cherry tomato

lentils
This tastes very fresh and is also filling. It was a great way to use up some of the summer harvest from our garden (my harvest being a glut of cherry tomatoes & beans, obviously!).

First, take:
  • 2 cups lentils
  • 5 cups water
  • 1 piece dried kelp
  • 2 cloves garlic, crushed
Cook together for about 90 minutes or more, until lentils are soft (but still retain shape). The kelp will likely fall apart during cooking.

Then, take:
  • about 20 cherry tomatoes, quartered
  • large handful of green beans, chopped small
  • 1 T olive oil
  • 1/2 cup water
  • 1/2 t turmeric
  • 1 t salt
Saute the beans and tomatoes in olive oil for about 7 minutes (until tomatoes have mostly fallen apart, but beans are still fairly crisp). If/when they start to stick to the bottom of the pan, add water. Add 3 cups of the cooked lentils. (Save the rest for something else!) Add the turmeric and salt and simmer together for another 5 minutes or so. I was really happy how well this came out given how simple it was to make--along with some roasted vegetables, this was our main course!

PS: I find the extra lentils plus some sticky rice seasoned with mirin make an excellent lunch on workdays.

I only feel alive when the VU's flashing

"What I like about of Montreal"

They are peculiar. They use words in a way I don't quite understand, but it sounds cool. (Bunny Ain't No Kind of Rider? Butterscotching Mr. Lynn? Rapture Rapes the Muses? I'd be a Yellow Feathered Loon? Yesss!) They have an arty vibe and seem kind of insane, brilliantly so. They use the word "f#$%" sometimes, but are generally radio friendly. They vaguely remind me of The Beatles (in a good way) and Kleenex Girl Wonder (in a very good, cultishly adoring way). They are prolific--if you don't like one song/album, there's another coming right along. They make good videos. They wear awesome outfits. They seem kind of mysterious--like who ARE they? When I say "they," am I just referring to what comes from the mind of Kevin Barnes? In conclusion, they have a new album "Skeletal Lamping" dropping next month.

Here is the 9*10*08 Beef Jerky Time playlist:
  • Je Veux Te Voir: Yelle
  • Elevator Love Letter: Stars
  • Oslo in the Summertime: of Montreal
  • Vari-Speed: hollAnd
  • Reasons to Be Cheerful, Pt. 3: Ian Dury & the Blockheads
  • Antena Trash: Lali Puna
  • Komakino: Joy Division
  • My Mood Swings: Elvis Costello
  • Star Bodies: New Pornographers
  • Song of a Gun: The La's
  • Wait for Me (Please): Kleenex Girl Wonder
  • Crystal Lite: James Pants f/Deon Davis
  • Replica: Beck
  • Never/More: Takako Minekawa
  • Camions Sauvages: Amadou & Mariam
Here is part of what made me fall in love with of Montreal, even though both the video & sound are crappy.

Top 10 Imaginary Men I Have Loved

In random order:
  1. Sydney Carton
  2. George Washington Hayduke III
  3. Aragorn, son of Arathorn
  4. Indiana Jones
  5. George Emerson
  6. Gilbert Blythe
  7. Jake Ryan
  8. Heathcliff (from Wuthering Heights, not the cartoon cat)
  9. Doc (from Cannery Row)
  10. Tom Jones (the Fielding character, not the panties guy)
Questions? Support? Got your own list? Leave a comment!

Back on Track: Running again

As I mentioned in my Born to Run post over 3 years ago, I've been running for fitness on and off for years. It's my favorite way to try getting in shape. For example, it's free and can be done almost anywhere. It can be done during travel: I've run in Seattle, Portland, Dallas, Denver, Chicago and Edmonton, when I could have otherwise been smoking on the hotel terrace or watching awful cable in my hotel room. (Don't worry mom, my smoking days seem to be long gone.)

I think my body responds well to running. Makes sense, since my body type is designed to chase sheep around hillsides all day long, dodge gorse, roll in heather, then relax with smokey whiskies into the long northern nights. So it's not my body, it's my mind that's the problem. I am so BALKY! What secret or promise is there I can use to get myself to do what I want?! It's like a reverse addiction, I get 1 hit of running and want to not do it again for as long as possible. How can I addict myself to something I know is a good idea but just don't feel like doing? (A few spontaneous ideas based on what I've heard about "positive addictions"--tell a friend your exercise plans so you can get some positive peer pressure, write down every time you run so you can see a list of your accomplishments, throw money at it so it seems more valuable to you... like buy a magazine subscription or some fancy gear, train for a specific event like a local 5K, use a rewards system so if you exercise when you said you would, you get extra chocolate or something later.)

Playlist from Beef Jerky Time 9*3*08, end of summer recap... plus inevitable new stuff (Santogold remix YES!)

  • Youthless: Beck
  • GfC: Albert Hammond, Jr.
  • Balloons: Foals
  • Cape Cod Kwassa Kwassa: Vampire Weekend
  • Kids: MGMT
  • Out there On the Ice: Cut Copy
  • Talk Like That: The Presets
  • Messenger: Pinback
  • Makeup Artist: Marching Band
  • Final Path: Yeasayer
  • L.E.S. Artistes (grahmzilla euromix): Santogold
  • Keep Your Eyes Ahead: Helio Sequence
  • House Fire: Someone Still Loves You Boris Yeltsin
  • Free Tonight: Dri

Lazing the Summer Away

I'm on vacation! First order of business was to attend a fabulous wedding and reconnect with some of my bestest friends from home. Then, 4 days all to myself wherein I did a ton of languishing chores and set up a little basement workshop area for myself where I can sew and be crafty any time. I have already hemmed one entire pair of pants. The weather has been perfect--high clear summer days shading into fall (that is, not too hot). There are still a lot of things on my to-do list for the week, thanks to Labor Day I still have 3 more days off coming my way. Being on vacation is really, perhaps inordinately, exciting. If only I could take off weeks and weeks like a French person.

Here are a load of Beef Jerky Time playlists, for the record...
Music for Calculators show, 8/13/08--your multi-function calculator from high school came to life and DJ'd this show
  • Mobira: Printed Circuit
  • Number 1: Goldfrapp
  • Married Young (The Glass remix): Robbers on High STreet
  • The Move: Boom Bip
  • Nobody Lost, Nobody Found: Cut Copy
  • Disco Infiltrator: LCD Soundsystem
  • IMpossible: Figurine
  • Escaping the Game Grid: Technicolor
  • Disconnect the Dots: Of Montreal
  • Mecha-Mania Boy: Devo
  • Around the World: Daft Punk
  • Casium: Marumaki


Show from 8*20*08, including a Gorilla set
  • Sad Song: Au Revoir Simone
  • Pom Pom: Matthew Dear
  • I Was Never Young: Of Montreal
  • Think I Wanna Die: Someone Still Loves You Boris Yeltsin
  • Sky Saw: Brian Eno
  • Blue Black Jack: Mos Def f/Shuggie Otis
  • Breakdance: Irene Cara
  • The Gorilla: Dee Jay & the Runaways
  • Gorilla Girl: The Dead Milkmen
  • Kids with Guns: Gorillaz
  • Warlock: Red Hot Chili Peppers
  • Oh Sheila: Ready for the World
  • Cold Star: The Hectors
  • Astronaut: Shy Child
  • Bag of Hammers: Thao Nguyen
  • Think: Medeski Martin & Wood


Show from 8*27*08, 80s nite
  • You Spin Me Round (Like a Record): Dead or Alive
  • I Would Die 4 U: Prince
  • Tarzan Boy: Baltimora
  • Can't Fight This Feeling: REO Speedwagon
  • Let's Go all the Way: Sly Foxx
  • Good Thing: Fine Young Cannibals
  • PYT: Michael Jackson
  • Hello Again: The Cars
  • Sunglasses at Night: Corey Hart
  • I Wanna Be a Cowboy: Boys Don't Cry
  • Things Will Only Get Better: Howard Jones
  • Bizarre Love Triangle: New Order
  • theme from "Crocodile Dundee"

Cold soba salad with eggplant


One of my favorite flowers, the nasturtium.
Better because you can eat it!

I was reading a back issue of Cook's Illustrated and saw a recipe for sesame noodles with chicken. It reminded me of another recipe for eggplant and buckwheat noodles (that is, soba) in Laurel Glen's Quick Food. I studied both recipes and invented this mashup to serve cold on a summer's evening. I threw in a zucchini because I always need more ways to get rid of zucchini. And I recommend using one of my favorite garnishes: nasturtiums! Here are some of the main players: farmer's market eggplant plus herbs and nasturtiums straight from the garden.



Ingredients
8 oz soba (buckwheat noodles)
sesame oil
4 T toasted sesame seeds
1 thumb ginger, coarsely sliced
2 garlic cloves, coarsely chopped
5 T tamari
1 T rice vinegar
1 T honey
1 T lemon juice
1/4 c peanut butter
2 T pasta water
2 T oil (peanut or canola)
1 Japanese eggplant, sliced into thick sticks
1 zucchini, sliced into thick sticks
parsley, chopped
chives, chopped
nasturtiums, 10 or more

Assembly
  1. Cook the soba according to the package directions. Drain and rinse with cold water. Splash on sesame oil to keep the noodles from sticking together. Set aside.
  2. Add 3T of the sesame seeds to your food processor. Put in ginger, garlic, tamari, vinegar, honey, lemon juice and peanut butter. Blend until well combined and even starting to emulsify--perhaps about a minute.
  3. Heat the oil in a pan or wok and stirfry the eggplant and zucchini until they are starting to brown but not floppy. Turn heat down and add parsley and chives.
  4. Stir sauce and vegetables into noodles. Serve and garnish with nasturtiums! Serves 4.


My fellow diner suggested I also add an "after" shot. Yes, it was really good!


I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient.

The host this month is Palachinka.

If you would like to participate or to see the secret ingredient, check who's hosting next month.

Dog Days of Aug

According to my playlists The Rosebuds have been around on my show since July 2007. They have been around in the real world for years longer. I mainly know their 3rd album "Night of the Furies," described as having been conjured during the wind and chaos of a tropical depression. Driving beats, pretty choruses (pretty in a good way), some dark slow vocals that sound a bit broken-hearted, a bit blasé. And there's just enough synth stuff going on for me to be contented. In fact "Night of the Furies" reminds me of the Cure. Not that it sounds like The Cure, but it's nice when good pop music comes with some graveyard themes. When I need to score a movie about vampires in high school, I'll use a track from this album.

Assorted facts: "Night of the Furies" has been remixed by various artists as "Sweet Beats, Troubled Sleep", including a track by--hey!--Roger O'Donnell from the Cure. They blog at therosebuds.blogspot.com. Their new album "Life Like" drops in October!

Beef Jerky Time playlist, 8/6/08

  • E.M.P.T.Y: The Clientele
  • Quedate Luna: Devendra Banhart
  • I Ain't Saying My Goodbyes: Tom Vek
  • Pum Pum: Lee "Scratch" Perry
  • Stuck for the Summer: Two Hours Traffic
  • 3 Women: Stereolab
  • Leaves Do Fall: The Rosebuds
  • I Live for the Sun: Sunshine Day
  • Hearts on Fire (Knightlife remix): Cut Copy
  • Of Moons, Birds & Monsters: MGMT
  • Dancing Behind My Eyelids: múm
  • Until We Bleed: Kleerup f/Lykke Li
  • I Know But I Don't Know: Blondie
  • The Casio Fight Song: David Shouse & the Bloodthirsty Lovers
  • Snow Capes: Caribou

A celebration of Beck

Modern Guilt is out and I played an hour of Beck on WVEW-LP to celebrate. That was a good drum break. I note a fellow program host on Saturday mornings was digging Modern Guilt too. Rock on!

7/30/08 Beef Jerky Time playlist (album in parentheses)
  • Nicotine & Gravy (Midnite Vultures)
  • Walls (Modern Guilt)
  • Earthquake Weather (Guero)
  • New Round (The Information)
  • Youthless (Modern Guilt)
  • Tropicalia (Mutations)
  • Sissyneck (Odelay)
  • End of the Day (Sea Change)
  • Gamma Ray (Modern Guilt)
  • Hell Yes (Guero)
  • Pressure Zone (Midnite Vultures)
  • Think I'm in Love (The Information)
  • Where It's At (Odelay)
  • Modern Guilt (Modern Guilt)

A Walk in the Woods

It's been a wet summer. We decided to go for a Sunday morning walk this August 3rd. The almost-daily rain had not started yet... would not come for another 3 hours. The whole woods was moist and wonderful with leaf litter sun-dappled. The air smelled of fungus. Here are some snaps we took.

The first newt: I had promised we'd try to find one on our woods walk. There were so many dogs on the path I thought we should go into the woods a bit to find a newt. So veering off-track and heading toward a bright orange toadstool, we very soon found our quarry.


Almost immediately, my companion begged for another newt. I had my doubts. But we soon came across one right on the main path.


My companion then requested a third newt. I thought we were pretty lucky to have found two. As I was explaining this, we came upon #3. This one had a very long tail and was on its way somewhere.


Other things we saw: many stands of Indian-pipe. It was growing everywhere. I have always been rather fond of this chlorophyll-less plant. I like its other sometime name, "Ice plant." It does look like it will deliquesce in the hand if touched--right down to the beads of water clinging to its cold blossoms. My Peterson's Guide tells me it's related to wintergreen, and called monotropa uniflora.


Below: I was amazed to find these next to a stand of regular white Indian-pipe. Rather than a pure translucent white with single bell-like flower, these were cream-colored with multiple bells. Looked it up when I got home and it's a relative called "Pinesap" ( monotropa hypopithis).


Here is a little flash/without flash study. First, lovely white toadstools taken with flash. They're so bright that it works OK--they look like a "specimen."


But using flash in the woods makes everything look sorta artificial, so I try to get away with no flash. Usually things just turn out blurry, but with these white toadstools, the flashless effect is more a ghostly glow.


Here are some red toadstools with flash. These are moist and vibrant-colored. Use of flash makes them look like they've been caught in the act.

Perpetual spinach, caramelized onions & fried polenta

The spinach came from the farmer's market. It was called "perpetual spinach" and billed as being similar to chard. The leaves are huge. Here they are in my sink for scale:



I made up a small batch of polenta last night and let it harden on a buttered plate. I just needed one more thing--some fresh farmstand onions to caramelize.



Now I'm ready!

Ingredients
  • about a dozen (or more) small white onions
  • big bunch of spinach or chard
  • 4 T butter
  • polenta that you've made & hardened in advance (my recipe was a fast-cooking kind, I used 3 cups chicken stock to 1 cup polenta, added 3 T parmesan cheese, all according to the package)
  • 3 cloves garlic
  • 2 T olive oil

Assembly
Wash the spinach. Here it is again in our drying rack. HUGE!



Cut the top & bottom off each onion and slice it into sticks/crescents. Melt 2 T butter in a pan and start sauteing onion slowly.



Keep stirring now and then for about 20 minutes, keeping covered while it cooks. Add another pat of butter once in a while. If you have the time and the butter, you can do this on super-low heat for up to an hour. The longer you cook, the sweeter and smaller the onions will get.

Next, prepare the spinach. Cut it into 2-3 inch strips and put it, still wettish, into a large pot with 1 T olive oil. Crush 3 cloves of garlic over it. Ideally you'll have enough to fill the pot.



Cover and heat the spinach over medium-low heat. You don't need any water other than what's clinging to the leaves. (But if you get paranoid and add a little extra, that's OK.) It'll cook down a lot.



Meanwhile, heat the other 1 T olive oil in a nonstick pan. Cut your plate's worth of polenta into pie-shaped wedges--as thin or wide as you like. Fry them for about 3 minutes per side, until each side is mostly golden brown.

To serve, spoon caramelized onions over a few polenta wedges, with spinach on the side.


Busy July

The heat makes my brain stop working. Seems to me that in my winter posts, I mention that the cold stops my brain too. So the only times of year when I can think are possibly spring and fall. Will have to remember to try thinking about that then.

There will be no Beef Jerky Time on July 23, but I'll be back on the 30th with an ALL-BECK special edition, to celebrate the release of his latest, Modern Guilt. Keep it tuned to wvew.org for all your community radio needs. Here are some recent playlists--happy Bastille day & stuff!

Playlist 7*9*08
  • Happy Hour: The Housemartins
  • Messenger: Pinback
  • Naked As We Came: Iron & Wine
  • Voila l'été: Les Negresses Vertes
  • Banquet: Bloc Party
  • You Can't Push Me Away: The Sinking Ships
  • Keep Your Eyes Ahead: The Helio Sequence
  • Crawlspace: Beastie Boys
  • Bookshop Casanova: The Clientele
  • London Bridge: Fergie
  • Baby Boy: Crystal Skulls
  • Let Me Go Where My Pictures Go: Ludus
  • Shaded Forest: Deastro
  • Valerie: Steve Winwood

Playlist 7*15*08
  • D.A.N.C.E.: Justice
  • Poison (Van She Tech remix): Martina Topley-Bird
  • Walk Like An Egyptian: The Bangles
  • L.E.S. Artistes (XXXChange remix): Santogold
  • Destroy Everything You Touch: Ladytron
  • The Underdog: Spoon
  • Monkey Woopie Song: The Wiyos
  • Birds of Prey: Von Iva
  • Rainbowarriors: CocoRosie
  • Future: Cut Copy
  • Merry Making at My Place: Calvin Harris
  • Balloons: Foals
  • Can I Get Get Get: Junior Senior
  • Ezy Ryder: Jimi Hendrix

Quickie post

Just got back from vacation but want to get this up for fans of Beef Jerky Time! This is from ages ago, back on July 2, 2008. 'Member then?

  • Ana Ng: They Might Be Giants
  • Melody Day: Caribou
  • La Vie en Rose: Grace Jones
  • Blessed Light: Great Northern
  • It's Love: Misty Wizard
  • Stop Being Perfect: The LK
  • I Feel It All: Feist
  • Hotwax: Beck
  • The Kid's Don't Stand a Chance: Vampire Weekend
  • Middle Man: Bright Eyes
  • Gronlandic Edit: Of Montreal
  • Turn You Inside Out: R.E.M.

Golden Tofu with Baby Bok Choy and Scape Confetti



It's that time again, when the scape hits gardens and farmer's markets all around New England. We didn't have a chance to plant garlic last fall, but fortunately some friends of friends sent over a bunch of lovely large scapes. I decided to adapt one of Kay Scarlett's recipes from the gorgeous book "Family Food" (part of the adorable Laurel Glen paperback series, with huge pictures of each dish). Here it is:

Ingredients
4-5 garlic scapes, blended fine in a food processor
2 T. vegetable oil
4 blocks of firm tofu, cut into bite-sized cubes
1 pound baby bok choy, cut into thirds
1 thumb ginger, also blended fine
2 T. oyster sauce
2 T. soy sauce
2 t. sugar
handful cilantro, loosely chopped




Assembly
I don't have a wok so I had to improvise. Heat the oil until very hot in a large saucepan. Keep the tofu moving until it seems sealed off on all sides. Then turn the heat down and continue to gently stir and turn until it starts to get golden. This took me about 20 minutes. If you have a smaller pan, do this in batches.

Meanwhile, stir together the oyster sauce, soy sauce, processed ginger and sugar.



When the tofu looks nice and golden, turn up the heat again and stir in the sauce. If needed, add a little water to stretch out the sauce. Let it bubble and coat all the tofu pieces. Next, add the bok choy and processed scapes.



Cover the pot to let the bok choy cook a bit. (Add a touch water to steam fry if the sauce is just about gone.) Stir together and serve with cilantro garnish.


Serves 4--recommend brown rice on the side. I'm submitting this garlic scapes recipe to Weekend Herb Blogging, hosted by Kalyn's Kitchen.

Coco-nutty: 5 Bowl Salad


Funny story. I went to a potluck and my fellow diner took a big spoonful of what he thought was potato salad. But I could tell that wasn't a potato in mayo... it was a PIECE OF PINEAPPLE in something creamy. I ate the whole thing for him, dissecting the recipe as I went. Then I went online and found that it's usually called "5 cup salad." Since I'm more into guesstimating, I'm going to call this "5 bowl salad." It's a little desserty, a little kitsch-y. I'm submitting it to the A Fruit a Month--Coconut blog event, hosted this month by Tasty Palettes.

Ingredients
Aim for about a cup of each:
  • pineapple chunks
  • mandarin oranges
  • coconut flakes
  • sour cream (or use yogurt instead)
  • mini marshmallows

optional: chopped pecans



Assembly


Mix together gently but thoroughly.



That's it! You're done. Consider refrigerating for a few hours or more to let the yummy coconut really permeate the other ingredients. Needless to say, I recommend this as a good potluck dish. (If you want to make larger amounts, just keep the ratios 1:1:1:1:1, with as many or as few pecans as you like.)



Buddhist about Bugs

As a child I was taught not to kill things (bugs, I'm thinking) unless they are actively biting you. A beetle or an ant or even a wasp should be gently captured (possibly in a special glass jar kept with a piece of card expressly for this purpose) and taken outside to freedom. However, a flea or a tick or a mosquito or blackfly... or an evil deerfly... can be terminated with extreme prejudice. Probably because when you notice one of these creatures it is already biting you. (I also save spiders even though I am not a huge fan.) I am especially good at saving ants. They're the only bug I'm not afraid to pick up with my bare hands, unless they are upwards of half an inch long. Maybe it's some kind of Arthur Dent thing--a hapless fly or ant could be an ancient relative... Also I'd rather release something whole into the wild than have to clean up its icky carcass.

Moving on, here are 2 weeks-worth of Beef Jerky Time playlists.

June 18, 2008

June 25, 2008

Tasty Swedish pop

A lot of the music I like lately is from Sweden. Therefore this edition of Beef Jerky Time is devoted to a brief survey of the genre. Here's the playlist (6/11/08--just 5 day's after Sweden's National Day...):

Myspace is My Jukebox

However you may feel about Myspace as a personal networking site, it is definitely an awesome place to find all kinds of music from all kinds of bands. Artists are putting up a lot of tracks, not necessarily to download, but to play. More and more I use myspace as my personal customized radio station. It is an opt out technology--if you click on a band's homepage, the music WILL start playing for you unless you do something to stop it. And me, I just can't stop it.

Here's Beef Jerky Time playlist from 6*4*08, larded with links:

Strolling of the Heifers, Year 7

Whetstone farm heifers

I will once again be attending the parade and events for Brattleboro's own Strolling of the Heifers this weekend (always first Saturday in June). For some photos of past parades, including Strolling of the Heifers 2006, check out my "Parades" set on Flickr.


Here's playlist from Beef Jerky Time 6/4/08:
  • Gypsy Dave: Bert Jansch
  • The Last Time: Gnarls Barkley
  • Ocean Breathes Salty: Modest Mouse
  • In My Nerves: ADULT
  • Fancy Dancer: The Commodores
  • Good Things: James Pants
  • Machita (La Nueva Ola): Superaquello
  • Beanbag Chair: Yo La Tengo
  • Kicks in the Schoolyard: The Rosebuds
  • Married Young (The Glass remix): Robbers on High Street
  • The Henney Buggy Band: Sufjan Stevens
  • The Littlest Birds: The Be Good Tanyas
  • Midnight Moonlight: Old & In the Way
  • Adrenaline: Emma Pollock
  • After It All: Cat Power

Asparagus Risotto: In Season


A typical risotto recipe--good for a late spring potluck. The key is to cook the asparagus separately and cut off the delicate heads to use as a garnish.

Ingredients
1 pound fresh whole asparagus
1/2 Vidalia onion, chopped fine
1/2 white onion, chopped fine
8 cloves garlic (more or less), minced
4 Tbsp olive oil
1/2 stick butter
2 cups arborio rice
1 bottle white wine
4 cups broth or homemade stock
1/2 tsp salt
many handfuls of parmesan or romano

Assemblage
  1. Preparing asparagus: Trim off the very ends of the asparagus, and any extra woody bits. With a peeler, shave off all around the tough end of the spear. See photo above.
  2. Heat olive oil and butter together at medium-high heat. When butter is all melted, add the onions and garlic. Stir stir stir.
  3. Add the rice. Stir until everything is coated and starting to get toasty. Then, add a good ladle-ful of either stock or white wine.
  4. Separately, boil a pot of water.
  5. Now is the fun part. When the rice starts to seem dry, which is basically every couple minutes, add more liquid and stir it in. Alternate between ladles of wine and stock. It can take about 30 minutes.
  6. Meanwhile, put the whole asparagus into the boiling water. Set the timer for 5 minutes. Pull it out and cut the stalks into 1/2 inch pieces. Set the heads aside.
  7. When the rice starts to clump up instead of eating more liquid, turn the heat down. Add the asparagus pieces (NOT the heads). When almost ready to serve, add the salt and cheese and stir in thoroughly.
  8. Plate the risotto and garnish with the asparagus heads. Here's how it looks next to some toothsome salmon.



I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. The host this month is Wandering Chopsticks. If you would like to participate or to see the secret ingredient, check who's hosting next month.

Pain at the pump: ow!

I just paid $4.949/gallon for diesel. That hurts my feelings. I figure I have 3 options: 1. convert my car to a veggie oil system that burns cheap (but food-based) oil most of the time, 2. make my own biodiesel or at least contribute to some local biodiesel cooperative, 3. carpool. #3 seems so easy, that's the one I'm going to start with. More on my financial situation and revelations anon.

Meanwhile, playlist from Beef Jerky Time May 18, 2008:
  • A Good Egg: Leo Kottke
  • The Ghost In You: Psychedelic Furs
  • b.b.v.u. (give me give me): 800 Cherries
  • Puerto Rican Jukebox: Panther
  • Poison (Van She remix): Martina Topley-Bird
  • I Can't Wait: Nu Shooz
  • Bring the Noise: Public Enemy
  • Feel the Love: Cut Copy
  • Fire Eyed Boy: Broken Social Scene
  • Oregon Girl: Someone Still Loves You Boris Yeltsin
  • Sound & Vision: The Sea & Cake
  • Take My Time: Junior Senior
  • Promises, Promises: Naked Eyes
  • Tamagotchi Freestyle: The Lovekevins
  • Theme from Paris: James Pants

Beauty tips for moms

If you wear lipstick (I do cuz it's easy and looks nice), find a shade that you like in one of these new-fangled stay-on formulas. These kind of stain or paint your lips so you can forget about your lipstick for the rest of the day (which you do anyway). Some days I completely forget to apply, and that's fine too.

Wearing mascara is a quick way to help you look put-together and awake. Anything that has those results is good in my book. I suggest a waterproof mascara—it stays on better and you can cry in it. You'll also need to invest in some eye makeup remover to get the stuff off gently but thoroughly.

Use a moisturizer with sunscreen. Reason? Multitasking saves time. I have an oil-free "moisture lotion" that is SPF 15 and formulated for the face. I put it on during my "morning makeup moment." (This is the moment around 10 or 11am when I'm sitting at my desk at work and realize that I am awake and should fix myself up a little bit.)

Invest in a good/fancy razor. Let's face it, you probably won't use it that often anyway, so the cost will amortize nicely. (Many busy moms suggest just shaving one leg per day, maximum two per week.) After cutting myself outrageously with cheap single-blade disposable razors, I lost my temper and purchased a $9 thingy that has "lotion cartridges" or something and triple blades. It even claims that no shaving cream or moisturizer is needed, you just wet & go. Love it.

More on sunblock: Make it easy to put on first thing and be done. I got my first burn of the season back in April innocently sitting on a deck enjoying an unseasonably nice spring day. I burned the same place as always, the delicate decolletage area. I have vowed to Do My Best to not get burned there again. Yuck. My weapon is SPF 25 sunblock that I keep on my bathroom sink. After I step from the shower and towel off, and before I run out to do the billion things that are simmering in my head, I pause. 30 seconds to rub on that SPF 25. Done and done.

The common theme here is that some mothers are short on time and memory power. If I do remember to do something for myself, it has to be done right then and fast. Because something else is coming up in 2 seconds. Right now that would be... radio show playlists!

Beef Jerky Time playlist 5/7/08


Beef Jerky Time Playlist 5/14/08, kids nite
  • Be Nice to People with Lice: Alan Sparhawk
  • Baby Beluga: Raffi
  • Camptown Races
  • Cricket Song
  • Clever Gretel: narrated by Danny Kaye
  • La Mer by Debussy: Baby Einstein Music Box Orchestra
  • You Gotta Have Skin: John Lithgow
  • Sheep: Zoe Lewis
  • Clementine
  • The Old Gumbie Cat: written and read by T.S. Eliot
  • Wizard of Oz selections
  • Sonata No. 1 in G for Cello & Piano: Bach at Bedtime CD
  • Come All You Bold Sailormen: Pete Seeger
  • Puff the Magic Dragon: Broken Social Scene
  • Bathtime: Raffi
  • ABC-DEF-GHI... : Big Bird
  • I Like to Eat Apples & Bananas
  • Hop Up Ladies: Dan Zanes

Coachella

Music blogs are all up in it. A few people actually got to go to it. It is Coachella, annual music festival thingy. The lineup was so diverse and W I D E this year I can't help using it as a theme. It's easy to pick out a bunch of bands I like from this packed schedule, and play some of my faves for you! Everybody below was at Coachella 2008.
Beef Jerky Time playlist, 4/30/08
  • Raspberry Beret: Prince
  • Quero te Amar: Bonde do Role
  • Endless Shovel: Rogue Wave
  • Bittersweet Symphony: The Verve
  • L.E.S. Artistes: Santogold
  • Je Veux Te Voir: Yelle
  • Lights and Music: Cut Copy
  • Under the Blacklight: Rilo Kiley
  • Bird Flu: M.I.A.
  • Paris is Burning: St. Vincent
  • Superstar: Tegan & Sara
  • Slide In: Goldfrapp
  • Keep on Looking: Sharon Jones & the Dap Kings