Just got an email from the features editor of Tiny Mix Tapes asking if I would send some stuff from my label his way for the Cerberus column and possibly for coverage in Signal To Noise magazine. Fuck yeah.
Just got an email from the features editor of Tiny Mix Tapes asking if I would send some stuff from my label his way for the Cerberus column and possibly for coverage in Signal To Noise magazine. Fuck yeah.
TMT > Pitchfork. A winner is you.
For sure. I just spent the past two hours going through all the blogs linked to from P4k's new "meta-blog", Altered Zones, to see if I could find any worth sending review copies to. The sheer amount of headache-inducing color, washed-out polaroids, shoutboxes, and lo-fi Animal Collective sound-alikes have completely fried my brain.
I have to say, thank you Video Games. With the sales going on PC and Xbox and the really nice inexpensive indie stuff coming out, I will be one happy gamer after my school work. Rock Band really is getting me through this busy fucking week. Just, due to last week's fail with Nickelback, listening to those 12 Creedence Clearwater Revival songs and their awesome/happy is just getting me through my finals and final projects with much joy. And Peggle, on my laptop, really got me through my science class as well. And Rock Band's indie DLC system, Rock Band Network is releasing fantastic music.
The shit-talking ends here. I am doing it all and I am starting it now.
Doing what? Do tell.
The things I keep promising myself I will do, but never do/finish. For starters I am researching/preparing to become a mom (most likely by adoption), I am starting my graduate studies, getting some medical stuff taken care of, I am going to get decent recordings of my band's music in the next year, and I am going to finish writing a graphic novel based on the Bow Street Runners/Henry and John Fielding (that Adam will then illustrate). After I complete some of these goals (or at least getting them underway) I will move on to others, like learning a martial art and/or take up dancing again, further writing projects, community/volunteer work, etc. Too much of my time is just wasting time, and I am done with it. I've long been aware that every action or inaction is a choice and I am not going to let myself continue in this holding pattern now that Adam's career is underway.
Transfer credits from those college courses I've been taking have been accepted by RIT - 36 in total. So, I'm technically only 3 credits away from being a sophomore. I get to save money, and be CRAZY ahead, academically, while still getting the guaranteed freshman housing.
Funny, I have 40 hours worth of AP credits accumulated now. I'm technically a Sophomore, though I imagine I will still take the full four years, just not have to pay for as many liberal arts electives. I might still take a few, but not as many as I would otherwise. I'll also be less worried about my co-ops eating up time.
My jaw and throat are sore from rapping so much, but tonight it's put me in a good mood. For the first time in a very long time I'm getting the feeling that I'm actually making progress. Now if only I could get some syllables out without my face cramping...
Daybloom (mah band) is performing tonight atFlavour Cafein Troy, NY at 7:00 p.m.
Oh snap!
Yeah, we had a gig there last month and they booked us for two more gigs. Also, our facebook, myspace, twitter feed, and website are all about to be up and running. After that is complete, we will be looking to have semi-professional-to-professional recording complete (I hope to have it done by teh New Year). Until then, it will just be live and rehearsal recordings available on the website.
Not for the faint of heart, stomach, or disposition.
Roughly 3 1/2 cups flour. Cake flour, regular, self raising, it doesn't matter, whatever. Just don't use cornflower, or you will end up with ass bread. You do not want some corn ass-bread. 3-ish teaspoons sugar, if you want. It helps, but getting rid of it doesn't really hurt. 1, maybe one and a half teaspoons of salt 1 and a tiny bit teaspoons of bicarbonate of soda 1 shot glass of Lemon Juice. No bits or pulp. What kinda operation do you think we're running, here? Jesus. 1 shot glass of Vanilla Extract. You can use imitation extract, if you really must, it doesn't matter that much. (You can just kinda go with your gut on this, if you feel confident enough.) Somewhere around 200-300 ml of buttermilk, or regular milk. Not two percent or skim, because that's not milk, it's semi-opaque water, and thus should be immediately discarded. I prefer regular milk, because buttermilk is more expensive and I'm a poor fucker. Also, I have no money.
First, Sift the flower into a bowl. A big bowl, preferably steel, but shit, it doesn't matter. Then, put the rest of the dry ingredients in, keeping the Bi-carb to one side of the bowl - there is a reason for this. Now, using your teaspoon, dig a little hole, and pour the lemon juice into it, to keep it away from the bi-carb just yet, because we don't want it doing it's thing, and getting it's carbon dioxide on till we're mixing, because that's half what the lemon juice is for. It's like a little science fair volcano, except instead of getting you an average mark while that kid who had his dad solder together a little LED light display project for him takes the prize, it makes your bread rise better, and as a bonus, contributes less to your crippling self esteem issues. Then, add the Vanilla as you please - I prefer to add one shot glass now, and another later, but if you're forgetful, and you don't want to be standing around going "Why the fuck do I have a shot-glass of vanilla on the counter" in half an hour's time, you can add it now - and finally, pour the milk over the top.
At this point, you should probably start pre-heating your oven to anywhere from 190 degrees CELSIUS (If your oven is in Fahrenheit, immediately discard it, or at the very least, install some real degrees as soon as you can.) to 150 CELSIUS - there is an art to this. If you want a softer crust, Bake at a lower temperature, for slightly longer. If you want a crunchier crust, bake at a higher temperature, for slightly shorter. DO NOT bake at a higher temperature for longer, unless you are not trying to make bread, but rather, a small fire.
Now, get your hands in there, and get mixing. Make sure there is no dry clumps of flour down the bottom, or stuck to the sides - the best thing to do is to pretty much put both hands in the centre, and spread it so that the fluid goes straight to the bottom, and going from there. After you've mixed it enough, it should be roughly the consistency of builder's putty, but nicer smelling. You can either throw a bit of four on it, and dry it out a little more so you can shape it, or you can just scrape it into a pan, or onto a flat tray. Whatever, doesn't matter. Put some grease proof baking paper on your tray first, though, like I forgot to do, or you'll be prying the fucker off the pan for half an hour. It's real stick-to-your-ribs food, and apparently also stick to the tray food.
Once you've formed it on the tray, if you really want to get fancy, sprinkle a some Zest on the crust. I didn't do this, because I don't like zest, and it's my goddamn bread, but if you want to, I'm not stopping you.
Once you have chucked that bad boy in the oven, proceed to bake until it looks like bread. If you somehow arsed up the mixture, that might potentially be forever, so be sure to remove immediately from the oven and gently baste with an extinguisher if it starts to look like fire. Not dry chemical, either, because that shit gets EVERYWHERE. You'll be cleaning it out of your kitchen and food for WEEKS. Oh, and for Christ's sake, don't pull it out too early - like I said, soft crust, you want lower temperature for longer, because if you bake it on high temperature for shorter, you'll end up with a soft crust, and a dough centre, which tastes like grit, flour, and failure.
This is a good time for a cup of tea. Earl grey, No sugar, dash of milk, in a pint mug. Ta love.
Right, when it starts to look like bread, and the crust is as hard as you want it to be, do the catholic thing and pull it out, then separate carefully from either the paper or the tray(if you forgot to put down a bit of baking paper).
Congratulations! You've just made bread. A delicious idea at this juncture would be to have another cup of tea, and a slice of your delicious bread, with some butter, while the bread is still hot and fresh enough to melt it on it's own. Careful, this bread is quite filling. Also, be careful you don't drop it, it's literally heavier than you expect. Great for eating before you go out drinking, though, because it's about as dense as neutron star.
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Too much of my time is just wasting time, and I am done with it. I've long been aware that every action or inaction is a choice and I am not going to let myself continue in this holding pattern now that Adam's career is underway.
Daybloom (mah band) is performing tonight at Flavour Cafe in Troy, NY at 7:00 p.m.
If anyone is in the area, come and see us!
Also, our facebook, myspace, twitter feed, and website are all about to be up and running. After that is complete, we will be looking to have semi-professional-to-professional recording complete (I hope to have it done by teh New Year). Until then, it will just be live and rehearsal recordings available on the website.
*runs off to watch A-Team*
Not for the faint of heart, stomach, or disposition.
Roughly 3 1/2 cups flour. Cake flour, regular, self raising, it doesn't matter, whatever. Just don't use cornflower, or you will end up with ass bread. You do not want some corn ass-bread.
3-ish teaspoons sugar, if you want. It helps, but getting rid of it doesn't really hurt.
1, maybe one and a half teaspoons of salt
1 and a tiny bit teaspoons of bicarbonate of soda
1 shot glass of Lemon Juice. No bits or pulp. What kinda operation do you think we're running, here? Jesus.
1 shot glass of Vanilla Extract. You can use imitation extract, if you really must, it doesn't matter that much.
(You can just kinda go with your gut on this, if you feel confident enough.)
Somewhere around 200-300 ml of buttermilk, or regular milk. Not two percent or skim, because that's not milk, it's semi-opaque water, and thus should be immediately discarded. I prefer regular milk, because buttermilk is more expensive and I'm a poor fucker. Also, I have no money.
First, Sift the flower into a bowl. A big bowl, preferably steel, but shit, it doesn't matter. Then, put the rest of the dry ingredients in, keeping the Bi-carb to one side of the bowl - there is a reason for this. Now, using your teaspoon, dig a little hole, and pour the lemon juice into it, to keep it away from the bi-carb just yet, because we don't want it doing it's thing, and getting it's carbon dioxide on till we're mixing, because that's half what the lemon juice is for. It's like a little science fair volcano, except instead of getting you an average mark while that kid who had his dad solder together a little LED light display project for him takes the prize, it makes your bread rise better, and as a bonus, contributes less to your crippling self esteem issues. Then, add the Vanilla as you please - I prefer to add one shot glass now, and another later, but if you're forgetful, and you don't want to be standing around going "Why the fuck do I have a shot-glass of vanilla on the counter" in half an hour's time, you can add it now - and finally, pour the milk over the top.
At this point, you should probably start pre-heating your oven to anywhere from 190 degrees CELSIUS (If your oven is in Fahrenheit, immediately discard it, or at the very least, install some real degrees as soon as you can.) to 150 CELSIUS - there is an art to this. If you want a softer crust, Bake at a lower temperature, for slightly longer. If you want a crunchier crust, bake at a higher temperature, for slightly shorter. DO NOT bake at a higher temperature for longer, unless you are not trying to make bread, but rather, a small fire.
Now, get your hands in there, and get mixing. Make sure there is no dry clumps of flour down the bottom, or stuck to the sides - the best thing to do is to pretty much put both hands in the centre, and spread it so that the fluid goes straight to the bottom, and going from there. After you've mixed it enough, it should be roughly the consistency of builder's putty, but nicer smelling. You can either throw a bit of four on it, and dry it out a little more so you can shape it, or you can just scrape it into a pan, or onto a flat tray. Whatever, doesn't matter. Put some grease proof baking paper on your tray first, though, like I forgot to do, or you'll be prying the fucker off the pan for half an hour. It's real stick-to-your-ribs food, and apparently also stick to the tray food.
Once you've formed it on the tray, if you really want to get fancy, sprinkle a some Zest on the crust. I didn't do this, because I don't like zest, and it's my goddamn bread, but if you want to, I'm not stopping you.
Once you have chucked that bad boy in the oven, proceed to bake until it looks like bread. If you somehow arsed up the mixture, that might potentially be forever, so be sure to remove immediately from the oven and gently baste with an extinguisher if it starts to look like fire. Not dry chemical, either, because that shit gets EVERYWHERE. You'll be cleaning it out of your kitchen and food for WEEKS.
Oh, and for Christ's sake, don't pull it out too early - like I said, soft crust, you want lower temperature for longer, because if you bake it on high temperature for shorter, you'll end up with a soft crust, and a dough centre, which tastes like grit, flour, and failure.
This is a good time for a cup of tea. Earl grey, No sugar, dash of milk, in a pint mug. Ta love.
Right, when it starts to look like bread, and the crust is as hard as you want it to be, do the catholic thing and pull it out, then separate carefully from either the paper or the tray(if you forgot to put down a bit of baking paper).
Congratulations! You've just made bread. A delicious idea at this juncture would be to have another cup of tea, and a slice of your delicious bread, with some butter, while the bread is still hot and fresh enough to melt it on it's own. Careful, this bread is quite filling. Also, be careful you don't drop it, it's literally heavier than you expect. Great for eating before you go out drinking, though, because it's about as dense as neutron star.