Those are people who died...

On August 15'th of 2006, Ray Lindstrom kicked the bucket.

Not a common household name, but one I'm thankful I know. You see, my man Ray was the creative force behind my favorite guilty pleasure: Cinnabon.

I love cinnamon rolls. My favorite of all the breakfast oriented pastries, a good cinnamon roll and a freakishly huge cup of coffee are my preferred way to start any given Saturday morning.

Since moving to Cincinnati, I have found three places to get exceptional cinnamon rolls all in close proximity to the apartment.

The first we found was Cinnabon. Name\brand recognition and always a sloppy gooey mess. Too bad they are priced so damned high.



Next came Bee's Donuts, located almost directly across from Jungle Jim's. Classic raised cinnamon roll with a perfect fondant coating. Very reasonable pricing too. Kerrie and I frequent Bee's more than any other bakery in Cincinnati.



Finally, and possibly the most impressive, comes from Graeters Ice Cream over there in Tri-County. Graeters has the "gourmet" cinnamon roll. Apparently, baking them in a muffin tin and covering them in streusel constitutes "gourmet". Hey I'm not complaining though, because these things are some bad muhfuhs...




Cinnabon
Tri-County Mall
11700 Princeton Pike
Cincinnati OH
45251

Bee's Donuts
5353 Dixie Hwy
Fairfield OH
45014

Graeters
11511 Princeton Road
Cincinnati OH
45246


cinnamonrollgroove:
Jim Carrol Band - People Who Died
Devo - Girl U Want (Tank Girl Version)
St. Germain - Sure Thing
A Tribe Called Quest - Can I Kick It?

On the count of three drop your body like it's hot!

I miss Ann Arbor.

Many fond memories come from times raiding Ann Arbor. Scrounging for vinyl. Police Trainer at Pinball Pete's and of course, the food...

Off all the places we would hit on a standard Ann Arbor run, Jerusalem Garden was one of the best. They make an AMAZING cup of Turkish coffee, and the best Chicken Shawarma evar...

Recently, I got a bunch of pictures back from my brother from an Ann Arbor run back in '04. As I sifted through all the pics of Skool Kids in Exile, Cafe Felix, and JG, I immediately got a craving for that perfect chicken.






So yeah, we had Shawarma last night and it was X-suh-lent!

Chicken Shawarma
3 Cloves Garlic, chopped
2-3 T Lemon Juice
1/2 Cup Olive Oil
2 t Curry Powder
1 t Kosher Salt
2 t Pepper
1 T Paprika
1 T Malt Vinegar

2 Boneless, Skinless Chicken Breasts

Combine all ingredients in a bowl.
Place Chicken in zip-lock bag and add marinade.
Allow to marinate overnight.

I prefer to broil the chicken, but as you can tell from the picture they grill it.

Serve with Pita, Saffron rice, and Hummus.

---





"It's like a lapdance for my tongue!"
- The Simpsons
"These are the things that drive me crazy..."
- Big Audio Dynamite
"Are you going to stay away or go at them bandit: REYNOLDS STYLE!?!"
- Jason Lee


shawarmagroove:
Punjabi MC & Jay-Z - Beware the Boys
Jay-Z - 99 Problems (Dangermouse Remix)
Big Audio Dynamite - B.A.D.
The Mar-Keys - Last Night

You're an explosion! You're Dynamite!

If there is one thing I really like, it's Vodka. I'm pretty sure Wes will back me up on that, right after he unloads a long rant about how I tried to kill him with it.

Being a fan of Vodka, I always keep a bottle of 100 Proof Stoli in the freezer. It's just about perfect as a cure-all for any craptacular day you might have, and it makes a hell of a pasta sauce...




Penne alla Vodka

1 T Butter
2-4 Cloves Garlic, smashed and chopped
1 Shallot, minced
1/2 C Vodka
1 C Prepared Pasta Sauce
1 T Herbs of Choice (I used both Oregano and Basil)
3/4 C Heavy Cream
2-3 T Grated Parmesan

Cooked Penne
Myzythra Cheese

Start by gently browning the butter in a medium size saute pan.
Add the Garlic and Shallot and saute quickly for a few moments, until soft and fragrant.
Add Vodka and cook until reduced by about half.
Add Pasta Sauce and stir until combined, add herbs.
Add Heavy Cream and cook until slightly thickened.
Add Parmesan cheese and cook a few minutes more, just until thickened.

Toss with Cooked Pasta and garnish with freshly grated Myzythra Cheese.

---

Traditionally, this dish is made with both Ham and Prosciutto. Now, I love a good slab of pork but in this instance, it's ALL about the Vodka. You don't want to kill that flavor, right?

Right.


vodkapastagroove:
Arctic Monkeys - I bet that you look good on the dancefloor
Paul Oakenfold - Faster Kill Pussycat
Johnny Cash - The Man comes around

---

And this is for Edwards. Oh, don't be so... shocked.

You're just too good to be true...

A long time ago, in a city not so far away...

Once upon a time, long before I became a man of The Scotch, I used to love gin. More specifically I used to love Gimlets and Martinis. Until, of course, a very unfortunate evening with some gin-soaked green olives and some truly shitty cheap gin.

Nowadays, I'm more of a scotch type of guy. (Cutty at Trotters, Blue Label at the Bronze Boar...) I'm also very partial to 100 Proof Stoli. (Just ask Wes about THAT one.) That being said, every once in a while I get the craving for a Vodka Martini. Further more, when a Callebaut rep comes to the University you work at to do a demo for the culinary students, you do what any and every mercenary cook does: You raid their tables for anything that isn't nailed down while they eat at the restaurant you're supposed to be working at.

Okay, yes... I'm kind of all over the place so far. But I needed to give you the setup. Ya see...

Yesterday was the last day of the Summer Semester. Being that this is break-week, the culinary institute invites all of these big-grin salesmen types to case the joint and hawk their cheesy wares. The big attraction this week, though, is a demo from Callebaut Chocolates. My fellow cooks and I saw them setting up and our sleazy Cosmos-esque minds immediately went into planning mode. We knew they weren't eating chocolate for lunch, so we decided to wait for the right moment.

Callebaut, I'd like to say, is the best chocolate I've ever tasted. And I have quite a taste for Lindt and Valrhona chocolates. Callebaut is exceptionally smooth and has no waxy feel or taste whatsoever.

So yeah, as these doofus pastry kids came pouring into the main dining hall, 3 or 4 or, like, 8 of us flanked out the back of the kitchen with baggies and parchment paper envelopes and grabbed everything we could get our hands on. I got a really cool cheap pen from Vanleer Chocolates.

Now this brings us back to the beginning, in a very Pulp Fiction sort of way... The second I saw the box of Chocolate Pencils, I knew I needed to make some Chocolate Martinis for dessert.







Chocolate Martini
2 .oz Vodka (Preferably 100 Proof)
1 .oz Baileys Irish Cream
1 .oz Creme de Cacao
2 - 4 .oz Heavy Whipping Cream (Depending on how strong you like the drink to be.)

Shake vigorously in a shaker with three or four ice cubes.

Garnish as you see fit.

---

Ah, the good life.

ungaurdedcallebautgroove:
Frankie Valli & The Four Seasons - Can't Take my eyes off of you
Portishead - All Mine
Bobby Darin - Chubby Clementine
Low - Those Girls
Cassandra Wilson - The Good Life

Let the suckas know that it's THEM that'll be dyin'...

Every Saturday morning, Kerrie and I go grocery shopping. We go to the greatest grocery store on planet Earth - Jungle Jim's. Thing is, I usually need coffee on Saturday mornings. Hell, I need coffee EVERY morning... And since there is a Starbucks in Jungle Jim's, I usually hit it up for a "tall" (WTF?) house coffee.

Kerrie, not a big coffee drinker anymore, found a nifty little treat in their Blackberry Green Tea Frappuccino. For those of you who just clicked the link, notice the lovely fluorescent green color. Not a color I find too appealing. Also, you'll notice Starbucks doesn't provide any ingredients for this delightful beverage. My original intention was to re-create this item at home without the fat, calories, and creepy green color while duplicating the flavor.

I found, with a minimum for work, a very good homebrew version of this drink.

First, I made a simple syrup with green tea. After that, everything else was simply a matter of portioning ingredients....

Fruit Smoothie Frappuccino
1/2 Cup Green Tea Simple Syrup
2 Cups Skim Milk
8 oz. container of low-fat fruit yogurt (In this instance, Blackberry)
Crushed Ice

Start by making the "green tea simple syrup". You will need 2-4 good quality green tea bags (hehehe - tea bag), 16 oz. of water, and 1 Lb. of sugar. Bring the water to a boil in a tea kettle. When the water is ready, pour into a glass measuring bowl to insure you still have a full 16 oz. of liquid. Add the green tea bags and allow to steep for 5 minutes. When the tea is ready, remove the bags and pour the liquid into a sauce pan or stock pot with the 1 LB. of sugar. Stir regularly to get ALL of the sugar moistened. Bring to a boil, dissolving the sugar. Remove from heat and allow to cool. When finished, this will leave you with roughly 32 oz. of syrup - Plently for lots of smoothies that keeps quite well in a pitcher, refrigerated.

To make the smoothie, simply add the first three ingredients (in their designated portions) together in a blender, then blend with ice until frothy and frozen.

---

And there ya have it folks. The nice thing is that when you make one of these for yourself, you know EXACTLY what's going into it. That is, no weird colors or preservatives. Just my little contribution to the Food Baddie Universe...




blackberrygroove:
Faith No More & The BOO-YAA T.R.I.B.E. - Another Body Murdered
DJ Rap - Good To Be Alive
Xzibit - Muthafucka
Misfits - Come Back

Hey! Pistolero!

Sunday...

A great day to make a slow cooked dish. That's right, I made Puerco Pibil.

You know, everyone always raves about Johnny Depp and his Pirates character, but no one ever mentions Once Upon a Time in Mexico. I'm not a huge Robert Rodriguez fan, as most of his movies are b-grade shit, but Mexico was right on the money. And in the end, I now have Puerco Pibil.

Puerco Pibil, also known as Cochinita Pibil, is a traditional Mexican dish of slow-roasted pork from the Yucatan. It's a very simple dish to prepare, if you have access to the components, and it has an amazing flavor and tenderness when finished. Plus it's a great excuse to drink lots of Tequila.








The Recipe is pretty common, and a good interpretation can be found here. A good Margarita, on the other hand... Well, here's MY interpretation:

Margaritas
1 Cup Gold Tequila
1 Cup Bacardi Ciclon
1/2 Cup Triple Sec
1 Can MinuteMaid Limeade
1-2 Can(s) Water (Depending on taste)


pibilgroove:
Juno Reactor- Pistolero
Link Wray - Rumble
Dick Dale- Miserlou
Tito & Tarantula - Angry Cockroaches

It's a long way to the top if you wanna rock'n'roll...

I'm in the middle of reading a few different books right now. Among them: The Nasty Bits by Anthony Bourdain, Bistro Cooking at Home by Gordon Hamersley, Chef on Fire by Joseph Carey, and the utterly compelling The Whole Beast - Nose to Tail Eating by Fergus Henderson.



Although I am continually re-examining the pages of The Whole Beast, I must admit that I am just not as adventurous as I'd like to think I am when it comes to exotic cooking. Or, more appropriately, what we as Americans consider to be exotic.

I've always been fascinated by classic French cooking and I'm constantly trying to create foods that reflect the ethic of "using it all". That is, all the fancy crap we as Americans never really see. I find it ironic that most of the exotic and rare items we never eat were (and are) derived from a simple ethos: "Use it all or starve. Your Choice."

Items of interest that comes to mind; Tripe, Trotters, Hearts, Brains, and to quote Chef Elzar - "The Garbage parts of the animal..."



What's sad is that I have never had any of the items I just listed, nor do I really have the desire to. Well, maybe if it was prepared for me I'd try them. I can't honestly say. Growing up in a good 'ole German Lutheran family (We like coffee and Pot Lucks) I found there to be no time tested traditions other than boiling the shit out of cabbage. (Which I will no longer eat.)

This isn't to say that I don't like many of the foods you don't see on menus at restaurants across this great nations of ours. Country Pate for example. Yummy! Or a plate of freshly roasted Bone Marrow to spread on baguettes. All the excellence and wisdom of the ages, but still... really pretty safe.

A few years back, my New Years resolution was to re-discover my love of food. I felt I did that. Until recently, I suppose. The honest-to-God truth is that there is ALWAYS something else to be experienced; something else to be learned...

What then? Where do I go next? Well, my goal is this: I want to cook a Pigs Head. Oh yeah! Cheeks, ears, snout... I can actually see Kerrie cringing in disgust, and I haven't even told her about this yet.

C'est la vie. Mangez la chose foutue!

usingitallgroove:
AC/DC - It's a long way to the top if you wanna rock'n'roll
The Wiseguys - Cowboy '78
KMFDM - More 'n' Faster
Andrew WK - We Want Fun

Did you stand by me?

Many of you know, by now, that I hate useless gadgets. I hate having flash-in-the-pan (no pun intended) utensils and kitchen accessories laying in wait for their specialized use. I have come to not only understand, but firmly believe that all you need is a good Hard Anodized Saute Pan, a really sharp chef's knife, and a few wooden spoons to have a complete kitchen.

But damn if I don't love a good Quesadilla... And I only mention this because Kerrie -and by association: Me- owns a Foreman Grill. Or something very close to the Foreman design. Doesn't really matter. What matters is, I love a good Quesadilla. See where I'm going with this?

In my travels -which haven't been very far- I've developed the perfect Quesadilla recipe and now have the perfect method for cooking it.

This guy I work with- he loves frying tortillas in a pan, adding meat, veggies and cheese, then baking them off for a few minutes in a convection oven. Not very practical when you see all the steps performed and time lost. Plus his ghetto-assed "sauce" sucks.

Moving on, anyone who has gone to college or lived in a college town knows, loves, and hates Taco Bell; scourge of Mexican Inspired cooking. Nonetheless, they have a procedure and they make it work. A lot can be learned from their process, and thus starts us on our little adventure.

The Perfect Quesadilla

Marinade
1/4 Cup Lime Juice
1 T Soy Sauce
1 T Molasses
1 T Chopped Cilantro
2 Cloves crushed, minced Garlic
1/2 t ground Cumin
1/2 t Chili Powder
1/2 t Black Pepper
1 t Kosher Salt

Quesadilla Sauce
1/4 Cup Mayonnaise
2 t minced Jalapenos
2 t Lime Juice
3/4 t Sugar
1/2 t ground Cumin
1/2 t Chili Powder
1/8 t Cayenne Pepper
1/8 t Garlic Powder
1 Dash Kosher Salt

The Rest of it
6" Tortilla Wraps
Shredded Cheese of your liking
Sliced Rib Eye, Sirloin, Flat Iron or Flank Steak

First, slice the meat into thin strips and set into a 1 Gallon Zip-Loc bag.
Next, combine all marinade ingredients in a bowl and whip until thoroughly mixed. Pour over meat and seal bag. Marinate in refridgerator overnight.
For the sauce, place all the ingredients into a food processor and pulse until completely mixed. (I used a mini processor for this. They are cheap and indispensable items for making small portions.) Pour the sauce into a squirt-bottle and refridgerate overnight. (The flavors develop quite a bit over those 24 hours.)

When ready to make your Quesadilla, fire up your counter-top grill. Once the "grill" is heated, quickly sear off all the meat until it is just cooked through. Place all the meat in a bowl and set aside. Next, spread the quesadilla sauce on one tortilla and lay it on the grill. Put down as much meat, then cheese as you like per portion on the prepared tortilla. Spread more sauce on another tortilla and place, sauce side down, on top of the quesadilla. Put down the lid and grill the Quesadilla just until the cheese is melted and the tortillas have some nice grill marks on them.

---

And that's that. I never thought I would applaud such a device, yet it is extremely useful for making these quesadillas and - I suspect - pannini sandwiches. Hmmph. There ya go.





quesadillagroove:
The Clash - Train in Vain
Screamin' Cheeta Wheelies - Right Place, Wrong Time
Johnny Cash - The Man Comes Around
Andrew WK - It's Time To Party

Livin' after midnight, Rockin' till the dawn...

Before I start, I feel like I already owe Jeb an apology.

You see, in the wanning days of the Cosmic Cluster Fuck, Jeb and I used to go to El Zarrape quite frequently for deep fried cheesecakes and Ciclon with Lime.

Yes, it was a ritual. There was, and IS, something hypnotic and intense about combining these two items together. Some people like smack, and others dig weed. I am ALL about the deep fried cheesecake.

As time went on, and I did the appropriate research, I found these little treats were not made "in house" but were a product of a company by the name of Sweet Street Desserts.

Moving forward, I've wanted of those little muhfuhs ever since Kerrie and I got to Cincinnati. Making them seemed impractical until last week when I stumbled blindly onto a recipe that broke it all down for me.

So I made 'em. And then I got a bottle of Ciclon. And some limes too... So, yeah. Sorry Jeb. I had to.




deepfriedlovegroove:
The Donnas - Livin' after Midnight
Lionrock - Fire up the Shoesaw
Musto & Bones - Dangerous on the dancefloor
Screamin' Cheeta Wheelies - Wrong Place, Right Time

If yer gonna be dumb, ya gotta be tough...

One more reason why I no longer answer the phone when the dopey kid calls me.



To quote the prophet Lewis Black: "Don't think about that too long or BLOOD will shoot out of your nose..."

Also, please note that the person who wrote this paper did so in April of 2006, and grad-gee-ated college with a degree in the Culinary Arts 2 months later. I should be weeping with disappointment, but I just can't stop laughing.

Wonderboy, what is the secret of your power?

Making the Take 5 was an amazing experience.

Recently I've been pondering my specialties and my strong points. I mean, I'm good in the kitchen, but where and why are always questions in the back of my head. Right now I love doing the Inventory, as I have a certain affection for numbers.

But every once in a while I get a crazy assed idea in my head and start running with it. Sometimes I run too fast, other times with scissors. This time, I paced myself and the result was worth the work...




(Moses and the Tablets...)



(Ingredients)



(Layering peanuts, caramel, then pretzels.)



(Making the PB filling.)



(Spreading the PB filling.)



(Making the Ganache.)





(Coating the bars with chocolate.)




(My angel...)




(Wrapped and ready to go...)

This whole thing was a little time consuming to be honest. We got the project started on a Tuesday and barely got it done by the time Sue and Claire showed up on Saturday.

Giant Take 5
* - The only special items required to make this "pimp" are 3'rd Pans and a lot of refridgerator space.
Chopped Peanuts
Caramel Sauce
Mini Pretzels
Peanut Butter
Powdered Sugar
Semi Sweet Chocolate
Heavy Whipping Cream
European Candy Coating
(I'm not putting measurements in because I used standard formulas instead.)

Start by lining the 3'rd Pans with plastic wrap.
Next, sprinkle (generously) chopped peanuts across the bottom of the pan then gently pour caramel sauce on until peanuts are completely topped.
Lay pretzels (again, generously) on top of caramel, then place pans in refridgerator to firm up a tad.
To make the peanut butter filling, mix together 1/2 cup PB, 3 T melted butter, and 1 cup of powdered sugar. (This formula can be scaled up to fit the needs of the project. Let's just say, I used a lot...) Remove the pans from the fridge and gently spread the PB over the pretzels so as not to disturb the basic shape of the candy bar. Place the pans back in the fridge and chill overnight.
The next day, make the ganache in a heavy stock pot. I made a medium ganache which is a basic ratio of 1:1, meaning: for every pound of chocolate you plan to use, you will need 8 oz. of heavy whipping cream. I used 5 pounds of chocolate, 40 oz. of whipping cream and my trusty Calphalon stock pot. To make the ganache, start by chopping the chocolate, then simply bring the cream to a boil, remove from the stove, and add the chocolate to the pot. At this point, just keep stirring the chocolate into the cream until you have a smooth glossy liquid ganache. You will need to let the ganache cool for a while so it's cool enough to pour over the PB without melting it. Once cool enough to pour, fill the 3'rd Pans with ganache, then place in the freezer overnight.
Once frozen solid, melt enough of European Candy Coating in a double boiler to coat the bottoms of the candy bar. (The part with the ganache showing.)
Quickly pour on the coating, spread evenly to all ends of the pan, then place in the refridgerator to harden. Once the coating is sufficiently hard, turn the candy bars out onto a clean working space. (I used two wire cooling racks covered with wax paper.)
Melt enough chocolate coating to cover the bars with a thin but full cover. Place in the fridge to harden. At this point you may notice a bit of the caramel seeping out from tiny holes; Don't Panic. Once the first coating of chocolate is hardened, melt more chocolate coating for a second more generous covering.
Finally, trim the edges and you are done... (Making the wrapper was simple. We used Gold Wrapping paper for the letters and red wrapping paper for the outer wrapper.)

And there you have it. What happens when you cross a professional, an artist, and a mad scientist? A giant f*%&ing Take 5, That's what...

Take5groove:
Tenacious D - Wonderboy
The Sonics - Have Love, Will Travel
Arctic Monkeys - I bet that you look good on the dancefloor
Roger Allen Wade - If yer Gonna Be Dumb
The Minutemen - Corona

Call ME!

In the past I've told you about the "dopey" kid that I used to work with, well... now, via Audioblogger, you too can experience the magic of what it's like to get a call from him late at night...

Also, FBF is now running an RSS feed. Maybe thats good, maybe not. Check it, yo.

dopeyformercoworkergroove:
Blondie - Call Me
Cracker - Get off this
Nilsson - Without You
Cake - Nugget

Peer into the drain, as the water goes down...

I received the latest issue of Food Arts yesterday and it's somewhat disheartening to see that they are already gearing up for "Fall" cooking. I love cooking according to the different seasons, but C'mon... August isn't even here yet!

Yesterday, Kerrie and I had barbecued Chicken and fresh cut French Fries for dinner last night. There is something undeniably wonderful about the tearing through a piece of chicken with the sticky sauces oozing all over the place, then washing it down with a hefty glass of Cutty Sark.





Later in the evening I made Kerrie's lunch which was a fruit salad that consisted of Honeydew Melon, Clementines, Apricots, Kiwi, and Strawberry's tossed with Rose Water.






Yeah, I chose this path...

USFOODSsuckywebappgroove:
Dream Warriors - Wash Your Face in my Sink
Blondie - One way or another
The Smiths - Panic
BT - Godspeed

You don't know how you move me...

I have a love\hate relationship with my home town of Toledo, Ohio. Well, maybe not so much of a love\hate scenario but more like a "I love to hate Toledo" thing.

Toledo, the town which I am forever tethered, is where my family resides. They like it there because it is all they want. And that's fine... They're "comfy" there, but I need a little more.

I love Cincinnati. I love the access I have to the more exotic foods, and the selection of restaurants to chose from is more than ample. But, and there is always a "but", I sometimes find myself diving headfirst into a wading pool of nostalgia longing for a few of the old times.

Just recently, I tried coming up with a list of all the good things in Toledo and realized I was running very low on ideas. None the less, there are a few undeniably good places that forever changed my outlook on food and eating.

Charlie's Restaurant & Coney
Troy (AKA - Carnage) probably also looks back fondly on the days of us all piling into the Bucket and going to Charlie's in Perrysburg and in the Southwyck Mall looking for greasy burgers, gyros, chicken tenders and fries. Charlie's is basically a dumpy dive of a diner, but one of those places that NEVER lets you run out of a cup of coffee.

Calvino's
Calvino's is a place I often think back on when I make my own marinara or Neapolitan ragu. Calvino's is one of the few places you can go and get tomato sauce with fennel in it. They have amazingly good fresh baked bread and the atmosphere is intimate and cool. Still, the memories of driving to Calvino's in the pouring rain while listening to "Don't Fear the Reaper" probably still haunts Tom to this day.

Maxwell's Brew
Back around 1995, a great little coffeehouse opened up right off the campus of UT and they had one of THE best French Dip sandwiches I have ever tasted. Their coffee and desserts are so-so, but that sandwich paired with a heaping plate of perfect golden crisp french fries is to die for.

Poco Piatti
Poco Piatti serves as a compass when it comes to eating good food for me. Recently, after gushing over their grilled baby lamb chops, Kerrie asked me -point blank- why I like Poco Piatti so much. I froze for a moment and realized I had no acceptable answer except that the food is SO good. Grilled Pulpo, Kibbe Aras, Saganaki Kasseri, the aforementioned Grilled Baby Lamb Chops, sangria, and the list goes on and on... Never have I had a bad meal there, and more importantly, NEVER have I left unsatisfied. Poco Piatti serves as one of the few true dining experiences I've ever had.

And then what? A few places here and there, but nothing I long for. Many of the good places shriveled up and died (Carly Cheena's, Dominic's) long ago. Everything else is just There. Chains and crappy momandpops places that aren't NEARLY worth the capital it took to get them opened. What else can I say? (The Mango Tree was alright but not nearly the experience I had hoped it would be...)


On a side note, my Take 5 came out with spec-fucking-tacular results. Kerrie's sister Sue came to town with her daughter Claire just in time for the unveiling. It was, in my most humble opinion, well worth the effort. (Pics comings soon)




foodiegroove:
Matthew Sweet - Sick of myself
Butthole Surfers - Pepper
The Roots - The Seed 2.0
Ugly Kid joe - I hate everything about you

This ain't no love-in, this ain't no happenin'...

Tonight I make one of my cheesecakes so as to "wow" my boss. Trite? Absolutely. But there is a good chance you've never had one of my cheesecakes. I'm not prone to bragging about much, but I make a fucktasticly good cheesecake.

Also, my Take5 is coming along nicely. It's in the final stages now, so I'm hoping all goes well as Kerrie and I finish it.

Tonight, while there is a break is the craptacular weather here in Cincinnati, I'm going to grill steaks for dinner. Not much to say there, but a good flat-iron done bourbon style speaks for itself.

Finally, Paul Oakenfold's new stuff is rocking my world.

Oh yeah, I said it...

chocolateganachegroove:
Misfits - Night of the living dead
Paul Oakenfold - Faster Kill Pussycat
Blondie - Hangin' on the Telephone
Siouxsie & The Banshees - Cities in Dust

You can touch it, smell it, taste it so sweet...

Tonight I begin a new food "pimp".

Tonight begins a process of confectionery lunacy. An undertaking so crazy and time consuming and ultimately pointless that it surely make people say: Yup, Jay's definitely behind this one...




GIANTtake5groove
Faith No More - Epic
Sex Pistols - Pretty Vacant
Musto & Bones - Dangerous on the Dancefloor
MC 900 Foot Jesus - If I only had a brain
Misfits - Come Back