hummable triadic melodies
of the ARG or Action Riot Guild
I had so much work, I just let them pick out whatever they thought was strong."
Every month or so we hold a Night Market at the café selling fresh, local, pay-what-you-want produce. Tonight is the first Night Market of 2016 and will be happening at Gore Street Café from 6-9 pm. Thanks to Collholm farms and Lambert Homestead for the lovely squash, cabbage, carrots, potatoes, onions, pumpkins, and beets that will all be available at whatever price YOU see fit:-)
This weekend also sees the opening of a student art show at 180 Projects (just up the street at 180 Gore).
The show is called Out There, and features work by Algoma Fine Arts students in a variety of styles ranging from paint, print and drawing to mixed media. Opening reception is Saturday Jan 23 from 6-8.
Last weekend the Really Really Free Market took place at 180 Projects, and the next one is set to take place March 12th during the fishbowl festival.
However, one of the artworks hung in anticipation of the show has gone missing during last weekend's event.
Please spread the word re: this missing artwork and share the pic below.
Please contact the gallery at email@example.com with any info re: this missing piece of art.
Today's menu is
black bean burger served with kale and apple salad
Butternut squash soup
and rhubarb/apple pecan muffins
Vegan black bean burger patties:
(makes 4-6 patties)
One medium onion,
Three cloves garlic
Olive oil 4-6 tablespoons
Three cups cooked black beans
Salt and Pepper
Vegan burger patties are simple, tasty, and fun!
Egg and bread aren't what keeps this burger together. Play with the recipe till you get comfortable and the balance of onions, oil and beans creates a consistency that holds its shape. Sautee your vegan burger Patty on medium heat to brown both sides, and build your burger as you please. (Mine had eggs and cheese on it. Like, the opposite of vegan)
Soak beans overnight and cook at a medium boil for 30-45 mins or until softened. Mix in food processor with onion, garlic, and olive oil, s and p to taste.
Open mic time is upon us again.
At midnight, as the clock ticked over on the Reverend Dr Martin Luther King Jr's birthday, as I sat in the lobby of the Grand Theatre watching flatscreen tv, as I ran to Coch's lookin for the after party, I was a hip hop fugitive.
An hour earlier, giggling into a microphone, running around the feet of the crowd, my calling was clear: I was born to be Sonny Vibe$' hypeman. I was hip hop. I was of the pageantry and not the poetry. Concert photography by RADimagery.
Two hours before midnight, as the show first got underway, I was a bundle of nerves; go-go dancing, twirling and pratfalling in my red flannel, dry-humping speaker columns to the sounds of Snoop and 'skeet skeet skeet'. I don't need a mic to work the crowd. Even my body language is loud. But I am getting tired of celebrating misogyny and violence, especially considering the date...
This week's celebrity near-encounter is Obie Trice. I spotted him at the Grand during DJ Invisible's soundcheck. We were both staring at our phones, pacing the floor of a room not unlike the Opera House on Queen east in Toronto.
This weeks open mic host is Jamie Neveau. He also runs a weekly jam at the Indian friendship centre over on East street. The last time I hung out on the corner of Queen and East, some kids walked by and told me "yous were great". Now that's the most street cred I've had since I left Victoria
The menu for this week's open mic is:
Salad of romaine, tomato, red onion, and carrot in a white wine vinaigrette, served with toast topped with ricotta cheese and Sayer's smoked trout
Six medium parsnips
Three wee potatoes
Two medium red onions
Two tablespoons fresh rosemary
1.5 tablespoons Maple syrup
Salt and pepper
Dice and sautee red onion
over medium heat.
Peel and dice parsnip, carrots, and potatoes, ssautee. Add rosemary, salt and pepper. Stir.
Cover with water, bring to a boil, reduce heat and simmer until vegetables have softened. Blend, add salt and pepper, maple syrup to taste.
> > > After 372 days of continuous operation, I suppose it should be time to begin a food blog. Preparing a new, fresh menu five times a week for fifty weeks has certainly integrated food into my life on a new level. Being co-owner has helped me face the trauma of kitchen culture, and take a new pride in my work. Here begin the confessions of a dishwasher.
> > >
> > > A certain rhythm holds my life together. On Wednesday and Saturday, I go to Mill Market. On Tuesday, I sleep in and then I set up the café for the weekly open stage.
> > > Hosting the open mic on Jan 12 is violinist, singer, keyboard player and dragon trainer: Ellen Van Laars:
> > >
> > > She has brought many friends from across the river. There is apparently international interest in our weekly jam. Canadian, American, and Ojibwe bluesmen bend their tones and share their songs in the frosty night. Poets read in english and french. Gore Street is packed with cars, like many nights of winters past. The audience has spilled out of the café space into the laundromat, which is what often happens,
> > > but this could actually have been our biggest open mic yet, with 22 names on the sign-up sheet for stage time, banjo, violin, and guitar cases on the washing machines and laundromat tables.
David Bowie passed away the day before, so I cobbled together a loose version of his song 'Candidate' and performed it to the ad hoc accompaniment of various percussionists, Mister Tahti, an open mic regular, on keys, and Jason, a newcomer, on violin.
The menu for this week's open mic was potato, chickpea and squash curry, served on brown rice, topped with yogurt, shaved beets and carrots, green onions and rhubarb compote.
> > potato, chickpea and squash curry
> >3 cups soaked (overnight)dry chickpeas
> > 1 medium onion, diced
> > 3 cloves garlic, minced
> > 4-6 medium potatoes,
> > 1 medium squash, peeled and cubed
> > 3 tablespoons curry powder
> > 1tablespoon cumin
> > 1teaspoon paprika
> > Salt and pepper
> > 1/2 lemon
> > Sautee onion and garlic in a larrge pot over medium heat. Add salt and pepper, curry powder, cumin, paprika
> Add cubed potatoes to pot,
stirring until potatoes are coated in spice and sautee slightly.
Salt and pepper.
Add cubed squash, sautee slightly.
Drain chickpeas, add to pot,
cover with water, and bring to a boil.
Reduce heat and simmer till chickpeas are cooked, approximately half an hour. Crush cooked potatoes to thicken sauce.
Add lemon juice to finish,
salt and pepper to taste.