Considering how crushed we still are about missing Saint Vitus’ reunion show on Friday night, this news is more than welcome. You can read about the background of this crucial tape here, and download/stream the entire thing below…
Check out the complete tracklisting for Wesley Eisold’s Writes Poems in Laundromats mix here, or…
As first reported in the New York Times’ Playlist column yesterday, the cassette culture blog Terminal Escape recently got its hands on one hell of a mixtape: Seeds of Inspiration , a two-sided beast that explores the influences of doom-metal demigod Scott “Wino” Weinrich (The Obsessed, Saint Vitus, The Hidden Hand, Spirit Caravan, and several other purveyors of sweet leaf singles).
“I wanted ‘Dark York’ to be like gritty urban slime. Now I want to be…
Stream/download Fantasea below, and be sure to check out our lengthy, rather revealing cover story…
Starfruit is one of the options in the remixed Dye Bundle on the Bulletin Board .
Starfruit is required to build a Junimo Hut, purchased from the Wizard’s Tower.
Starfruit is a fruit crop that grows from Starfruit Seeds after 13 days. It has the second highest sell price of any crop in the game, with only the Sweet Gem Berry selling for more.
Starfruit is not used in any recipes.
Starfruit can be used in the spool of the Sewing Machine to create the dyeable Genie Pants. It can be used in dyeing, serving as a yellow dye at the dye pots, located in Emily’s and Haley’s house, 2 Willow Lane.
Crop Growth Calendar.
Core tomatoes and cut in half long-wise and then into quarters. Pull/squeeze out seeds and juicy pulp. Roughly chop, throw in a colander, and season with some salt. Set colander with tomatoes in sink and let excess water drain from tomatoes for about 15 minutes (the salt will help to draw out the excess water). Shake tomatoes around in colander as needed to help get out the excess water. (Leaving all those seeds and extra watery pulp in the tomatoes just makes the gazpacho more thin and watery than what it should be).
About 4 servings.
Ever since having gazpacho the other weekend at the Hubbard Inn and posting about it, I have been craving it. We finally have ripe tomatoes in our garden, so I decided it was time to make a batch. I essentially just decided to copy the whole idea and presentation from Hubbard Inn since I loved it so much.
In a large bowl, combine tomatillos, tomatoes, green peppers, jalapenos, onion, garlic, and cucumber. Mix all up so evenly distributed. Add half of veggie mixture to food processor. Process until somewhat smooth and frothy. Add 1/2 of the cilantro, 1/2 of lime juice, 1/2 of vinegar, and half of olive oil. Season. Transfer to serving bowl, and put all remaining ingredients (except Avocado Cream) into processor and process until smooth-ish and frothy. Combine with other gazpacho. Chill at least 20 minutes. Serve in bowls with a big dollop of avocado cream and a few sprigs of cilantro.
Mix avocado, sour cream, lime juice, and cilantro in food processor. Slowly pour in olive oil. Season with just a bit of salt and pepper.
Gazpacho with Ricotta Crostina.
Roughly chop cucumber, jalapeno, bell pepper, and onion, and toss into bowl of food processor. Toss in tomatoes, too. Process in food processor until fairly smooth, but not 100% liquified. Mix in vinegar and olive oil. Transfer to a bowl and whisk in salt and pepper. The gazpacho will take a decent bit of salt as tomatoes can absorb lots of salt. (If there are too many veggies to do all at once in the food processor, mix all veggies up in a bowl so they are evenly distributed, and then puree them in processor in two batches, using half the vinegar and olive oil for each batch).
Pop the soup in the fridge for about 20 minutes to chill it.
Serve in bowl with a drizzle of olive oil and the crostini.
Gazpacho with Cilantro and Avocado Cream.
Gazpacho just like Hubbard Inn's!
Fresh vegetables, summertime, yada, yada, yada, it’s all I talk about, I know. And I know I just did gazpacho, but seriously how can I possibly get sick of it this time of year? But I think that everyone is on the same page as me with this!
Mix ricotta, herbs, and olive oil, and season generously with salt and fresh cracked pepper.
Toast bread slices in 350 degree oven for about 5 -6 minutes. Smear with ricotta mixture when they come out and serve with gazpacho.