Tag Archives: pasta

Happy Pumpkin Day!

(yeah, the knife slipped – I’m clearly rubbish at pumpkining)

Sorry for no post last week. We spent so much time on the meal we didn’t have any left over to make music, and then I couldn’t think of anything to write here as a result of a severe imagination deficit. Which made me guilty and worried about you, our imaginary readership. What would you think? How would you cope? Were you hunched over the keyboard, jabbing the F5 key every 10 seconds? Was your thought process “Where’s the post? Where’s the post? Did something happen? Is someone dead? Did the band split up? OH GOD NO TELL ME THE BAND DIDN’T SPLIT UP!!!”? Did you start an online petition to try and convince us to put aside our petty squabbles and get back together for the sake of the fans, for the sake of the music? Did you collect thousands of pounds to try and cover the crippling debt built up by Craig’s shoe addiction, and my horrifying Irn Bru habit? Did you resort to drastic measures to try and scrape the money together, including doing something you swore you’d never do again? I’m sure all of the above are true and we’ll be receiving a cheque just as soon as the postal strikes are over, but don’t worry, we’re here now. With pictures! And sound!

And along those lines, here’s a slightly shoegazy (Craig’s influence – that’s what happens when you put ideas in my head, even in passing) sketch. The different bits don’t really hang together yet, but you can see where we’re going, I think.

Pumpkin Day

Food-wise, Craig invented a pasta thing especially for us. I’ll see if I can remember what went in it:
More…

  • 2 bags fresh (spinach-filled) pasta
  • 1/2 an onion
  • 1 ball of mozzarella
  • some basil
  • 1/2 a pepper
  • a wee pile of cherry tomatoes
  • ???
  1. Cook the pasta.
  2. Stick the rest in a pot (except the mozzarella), cook for a bit.
  3. Once cooked, stick the sauce in a food processor, whizz.
  4. Put the sauce back in the pot and add the mozzarella, cook until the cheese is melted.
  5. Serve it all with some salad.


I’m going to end with links to some web comics, since that’s what I’ve been looking at lately:
Ellerbisms
DAR: A Super Girly Top Secret Comic Diary
and of course Freak Angels (obviously you need to start from the beginning with that one)

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A can of Irn Bru contains 38% of your recommended daily allowance of sugar

this week’s musical accompaniment: Sa-Ra Creative Partners: Nuclear Evolution/The Age of Love (again, sorry – next time it’ll be something new)

Bit of a change of pace this week, with a decidedly quiet/reverent(?) feel to things. Not particularly happy with my first guitar bit – way too obvious and cathedral-y. I clearly need to work on my granulator technique. Craig suggested Passata as a name, but I have since decided that’s a terrible name for a song (I’m writing the post so I get the final say, ha!), so for now I’m going to call it:

Passata is not a good name for a piece of music

It’s only two (slightly unconnected) ideas that don’t really go anywhere yet, so there’s quite a bit still to do. Decent start though.

This week’s meal was an Aubergine and Tomato pasta thing:
It was largely Craig’s idea (I cooked the pasta!), and very tasty it was too. I’m not entirely sure I remember the recipe, but I’ll give it a shot:
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  • 1 aubergine
  • Some pasta (fusili in this case)
  • A gloop of passata
  • 1 garlic clove
  • A handful of fresh basil
  • 2(?) tbsp olive oil
  • A tiny bit of cayenne pepper
  • Some pecorino cheese
  1. Cook the pasta.
  2. Slice the aubergine, place on a baking tray and brush with the olive oil.
  3. Grill the aubergine until it starts to brown, then flip and do it for the other side.
  4. Once the pasta’s done, drain it and put it in a bowl, then (to save on the washing up), add the passata.
  5. Grate the cheese into the passata, add the cayenne (and the basil?) and simmer for a bit.
  6. Add the pasta to the sauce, stir it about a bit.
  7. To serve, lay the aubergine in the shape of a new moon, and spoon the pasta over it. Add salad.
  8. I don’t know where the garlic clove goes – it’s clearly the-screw-you-have-left-over-after-you’ve-built-your-ikea-wardrobe of this recipe.


I’m going to leave you with this gorgeous video (make sure you watch in HD and fullscreen), via the coilhouse blog:

Have a good night. As always, watch out for tentacle monsters.