Sunday, July 31, 2011
Saturday, July 30, 2011
MY DYLAN PAPERS IN MINNESOTA: UPDATE
Thursday, July 28, 2011
Sweet Summer Delights
It looks like the Pacific Northwest is beginning to embrace the concept of summer a little bit (knock on wood), and I say we had all better take advantage of the glorious sunshine while we can! But in what way should we express our appreciation of this generous dose of Vitamin D? Carla Emery suggests homemade popsicles for a refreshing treat on a warm day—a favorite for both the young and old!
Homemade popsicles are great because they are “cheap, easy, and even more fun for the children than going to the store. Children like strong, sweet juices like grape and cranberry for popsicles—but when kids are hot anything will do,” even popsicles made from puddings or soda pop! You can buy do-it-yourself popsicle molds from Tupperware and Back to Basics (I actually have a small one from Target, and I’ve been using it all summer, even on the cooler days) or you can make your own from regular household items. Use small sturdy bowls or cans for containers—or even the ice cube tray in your freezer—and wooden sticks or toothpicks for handles.
Using whatever popsicle-making container you prefer, pour your favorite juice into the molds without filling completely, insert your handle, and freeze. (Extra tip: if your containers and handles are makeshift rather than store-bought, you might have trouble keeping your handles completely upright. If you allow your liquid to freeze partially before you insert your handle, you’ll have a more solid consistency to hold the handle up straight.) Obviously, freezing time will vary quite a bit depending on the size and shape of your molds and the temperature of your freezer, but don’t pull on the handles “until you’re sure the center of the popsicle is solidly frozen and you have loosened the sides by running hot water over the back of the mold. Otherwise they might pull out of the container prematurely, leaving a hole that it won’t freeze back into. You don’t have to unmold all the popsicles at once. Just loosen as many as you need. Refill the emptied units and return to the freezer.”
You can use any kind of fruit juice you like for your homemade popsicles (lemonade works great and is particularly refreshing on a warm day), but of course Carla Emery has a couple of recipes working from scratch.
Basic Fruit Popsicles
Puree 1 c. any kind of fruit or a mixture of fruit, and mix with 1 c. water. Pour into your ice cube tray. When they are starting to freeze, add a wooden stick or toothpick to each section.
Pudding Popsicles
Susan Staley was in Germany when she sent me this recipe. She said, “If your children love the Fudgsicle-type popsicle, you can easily make them. Just make up a batch of pudding and freeze it in your popsicle molds. They’re delicious and you can make different kinds besides chocolate. Butterscotch is very good. In fact, any flavor of pudding your children love hot, they’re bound to like cold in hot summer weather.”
Any Fruit Ice
You could juice pomegranates or barberries or red currants, or cook and strain quinces, or grate pineapple, or boil and pulp apples or rhubarb — whatever you have. Sweeten to taste, add lemon juice if the flavor needs it, and freeze.
Wednesday, July 27, 2011
EILEEN AROON, JOE HEANEY, DYLAN & HANDEL
So for anyone who may be interested but who checks only the most recent items on this blog, I direct you here, for Comments that say more about 'Eileen Aroon', Joe Heaney, Handel's touching comment on the song and a conjunction between George Frideric and Bob.
Tuesday, July 26, 2011
THE MAN WHO FINDS BOB DYLAN'S ALBUM COVER LOCATIONS
Sunday, July 24, 2011
Saturday, July 23, 2011
Friday, July 22, 2011
STUMBLING INTO THE RAIN
Thursday, July 21, 2011
For the Love of Cheese
Whether you are curling up by the fire on a rainy day with a wedge of baked brie and dried cranberries, toasting a Riesling with your special someone over an aged gouda, or packing your child’s lunch with an exquisite cheddar sandwich, I think we can all agree—cheese can be a pretty darn wonderful thing.
A wine-and-cheese pairing event last weekend got me thinking about the wonders of my beloved animal by-product, so naturally I consulted Carla Emery’s wisdom on the glory of cheese. Of course, she had plenty to say about cheese making for the individual as well as general information about the world of cheese.
Here are a few things any avid cheese-lover should know:
Homemade cheeses can be safe, traditional, and delicious.
As Carla Emery points out, “the importance of cheese viewed as a traditional food is that it’s the only way to preserve milk when you have no refrigeration…Milk in the form of cheese, after 60 days, is guaranteed free of bad germs because the cheese-making process kills them, so [historically,] where pasteurization was impossible and there were health problems with the milk, cheese was the safe way to eat it.” Additionally, there is no need to be concerned about attaining the expensive equipment and controlled conditions of a big factory. “The fact is, from a historic view, factories are very recent arrivals on the cheese scene,” and the Encyclopedia of Country Living is full of recipes and helpful information for the small-scale cheese producer.
Cheeses are much like people; they come in many shapes, sizes, and colors.
“There are 5 basic types of cheese: soft, semi-soft, firm, hard, and processed.
Soft cheeses are unripened, fresh ones: cottage, cream, pot, ricotta, gjetost, Neufchatel. The soft cheeses that ripen naturally in just a few days include Brie, Camembert, and the double and triple creams, which have thin white crusts and almost fluid insides.
The semi-soft cheeses are ripened using specific types of helper bacteria and yeasts or molds: Basic Swiss, Brick, Muenster; Liederkranz, Limburger, Port Salut; Roquefort and Gorgonzola. These are among the most difficult for homestead cheese-makers because of the special organism culture you need and the special “rip- ening” conditions needed to control how they grow.
Firm cheeses are Cheddars, Cheshire, Lancashire, Caciocavallo, Swiss Emmenthal, Gruyere, Jarlsberg, etc.
Hard cheeses are made like the firm cheeses but are matured to a grainy texture for grating: Asiago, Parmesan, Romano, Sapsago, etc.
Processed cheese is called “American” cheese and comes from factories, and thank God if you don’t have to eat it. It’s made of chemicals, artificial flavor and color, and a wide variety of other nondairy items with some milk thrown in. Your homemade cheese is just milk plus curdling agent.”
Try making your own!
Chevre
Stir 1⁄2 c. warm cultured buttermilk into 1-gallon still-warm-from-the-animal milk or into 1 gal. of pasteurized milk warmed to 85–90 ̊F. Stir in 6 drops of liquid rennet. Stir only 1 to 2 minutes. Cover container with a cloth. Let stand in a warm room all day. Line a colander with boiled muslin. Pour chevre into the colander. Drain off whey. Tie corners of cloth together and hang the remaining curds to drain overnight. Refrigerate. Use like cream cheese.
Thursday, July 14, 2011
DYLAN: BIG EUROPEAN TOUR ANNOUNCED
8 Glasgow, Scotland: Braehead Arena
9 Glasgow, Scotland: Braehead Arena
10 Manchester, England: M.E.N. Arena
11 Nottingham, England: Capital FM Arena
13 Cardiff, Wales: Motorpoint Arena
14 Bournemouth, England: Bournemouth International Centre
16 Lille, France: Zenith Arena
17 Paris, France: Palais Omnisports de Paris-Bercy
19 Antwerp, Belgium: Sportpaleis
20 Rotterdam, Netherlands: Sportpaleis Ahoy
21 Esch-sur-Alzette, Luxembourg: Rockhal
23 Oberhausen, Germany: Arena
25 Mannheim, Germany: SAP Arena
26 Munich, Germany: Olympiahalle
27 Leipzig, Germany: Leipzig Arena
29 Berlin, Germany: O2 World
31 Hamburg, Germany: O2 World
NOVEMBER:
3 Malmö, Sweden: Malmö Arena
PS. I'm told that these dates will include Mark Knopfler as support.
Wednesday, July 13, 2011
BOB DYLAN ENCYCLOPEDIA 5 YEARS OLD TODAY
Tuesday, July 12, 2011
Gardening with a Philosophy
Growing my own herbs and vegetables has been a bit of a domestic fantasy of mine for some time now. I’ve been held back from realizing this dream by the semi-nomadic lifestyle of a college student, along with a potentially crippling ignorance of what Carla Emery refers to as “Garden and Farm Philosophies”—until now.
“If you think of agriculture as a religion, those who use poisons and chemical fertilizers belong to one major religion; those who don’t belong to another.” She says that “the very different and very embattled religions are chemical vs. organic growers; or heirloom, open-pollinated seed savers vs. the people who are creating, defending, and using genetically modified plants.”
Certainly there are arguments available to defend each denomination depending on the values and goals of the farmer or gardener. One farmer may value the production success of genetically modified plants in order to grow mass quantities for sale. Another may prefer to promote biodiversity and soil biological activity to enrich plants rather than chemicals designed to kill pests to their crops. Carla Emery, while identifying as “organic,” provides explanations and reference texts for a variety of gardening denominations. Here are a few, if you are garden-philosophy-shopping:
Biodynamic Gardening: “Biodynamics began with a European, Rudolf Steiner (1861–1925), who taught an agriculture based on a healthy, living soil plus specific steps for a positive relationship to cosmic forces. His method works with natural life processes, supplements natural catalysts such as trace elements and enzymes, and includes unique spiritual concepts such as every grower’s property has a specific spirit presence. Their philosophical concepts are considered essential to this gardening denomination. Mainstream physical-chemical tests have demonstrated that the specialized biodynamic preparations and practices work. Biodynamic farms and farm products compete well in the organic marketplace in many countries.”
For more information, check out Biodynamic and Organic Gardening: www.biodynamic.net. Or “Biodynamic Farming & Compost Preparation” by Steve Diver of ATTRA: www.attra.org/attra-pub/biodynamic.html.
Organic Gardening: “Organic means the natural condition of living things. This gardening denomination, which refuses the use of petroleum-derived fertilizers or pest-killers, was popularized by the Rodale family’s publishing endeavors: their magazine, Organic Gardening, and the many other excellent books. Now organic agriculture is an “ecological production management system that promotes biodiversity, biological cycles, and soil biological activity.” Folks who rally under the banner of “organic” are a powerhouse of resistance to chemical agriculture. The original principles of organic gardening have been embraced by most of the other denominations listed here.
As organically grown food products become increasingly competitive with mainstream products, the U.S. federal government has increased regulation. Organic farmers meeting specific qualifications must now apply for and earn certification under the USDA’s National Organic Program (NOP). For more info, visit www.attra.org or the NOP’s web site at www.ams.usda.gov/nop.”
Carla Emery suggests reading The New Organic Manifesto (1986) by Lee Fryer, Profitable Organic Farming (1995) by John Newton, and Rodale’s All-New Encyclopedia of Organic Gardening (1997), edited by Fern Marshall Bradley and Barbara W. Ellis.
Permaculture: “During the 1980s, Bill Mollison founded the permaculture gardening denomination in Australia. It has now spread all over the world. It’s based on designing integrated systems of food production, housing, and community that are environmentally responsible. Thus it places organic agriculture in a wider context of things as they should be, both general and specific: natural gardening/farming, natural building, composting toilets, water conservation, private energy generation, etc. The audience and ambience is heavily university-style academic and scientific, but in complete opposition to mainstream chemical, corporate agriculture.
There are many good books by writers who identify with the permaculture persuasion, more than I can list here. The authors are an international assortment: Permaculture in a Nutshell (1993, UK) by Patrick Whitefield; Getting Started in Permaculture (1995, Australia); or The Future Is Abundant (1982, U.S.). That last was an early classic on permaculture by the Tilth organization, focused at the bioregional level (Pacific Northwest), now available online at www.tilthproducers.org/tfia/contents.htm. Introduction to Permaculture (1991) is by the movement’s founder, Bill Mollison with Reny Mia Slay; or read Mollison’s Permaculture: A Designer’s Manual.”
Before starting your own garden or farm, Carla Emery recommends looking into the garden philosophies that interest you. “Each gardening denomination has developed an associated array of marketers pushing soil amendments, testing services, or other products to that clientele. ATTRA warns that some products have been demonstrated by scientific testing to actually do more harm than good when applied to soil or plants. On the other hand, research has shown others to be terrific helps. Make careful choices.”
Of course, there are plenty of factors that should contribute to your choice in garden philosophy. Your budget and space available as well as personal values might serve as markers for your personal path to garden enlightenment. Once you have chosen, Carla Emery suggests you tackle the position, arrangement, timing and the many other decisions involved in laying out your garden.
Friday, July 8, 2011
NEWS: UNIVERSITY OF MINNESOTA ACQUIRES MY DYLAN PAPERS
Thursday, July 7, 2011
DEATH OF FRED NEIL
B - Chapter
Tuesday, July 5, 2011
Auto warranty- a finest insurance to your car
In sign their policy you started to save money upto 60% through this you can escape from unexpected repair bills. Their service provides roadside assistance, bumper to bumper coverage, nationwide coverage and low monthly payments. So make your journey happy and protect your car with the help of autowarranty 411[com].
Automotive extended warranty indeed for Automobile owners
Monday, July 4, 2011
Most wanted Alcatel-Lucent FemtoCell infrastructure
Friday, July 1, 2011
DAVE VAN RONK FILM COMING FROM THE COEN BROTHERS
That said, what an interesting prospect such a film offers. And who should play Bob?