Monthly Archives: March 2011

Vicki Bennett and Bryce Kretschmann’s Recipe for Disaster

Stuck for what to make for those dinner guests? Just clear a space, put some plastic sheeting on the floor, crank up a very long Terry Riley record and put on a nice pinny.


1 Human being
1 brightly coloured plastic cape
1 gallon of Hellmans Extra Heavy Mayonnaise
3 boxes of instant mashed potato
3 jars of Heinz onion gravy
2 tins of supermarket baked beans (not too sweet)
1 dozen asparagus
1 large cabbage
1 packet grated cheese

Garnish with sliced red onion, radish

Drink beer

Add the above to a human in accordance with your mood and their disposition.
Preferably in front of an audience.
For money.

Michael Esposito’s Bread of the Dead

Pan de Muertos (Mexican Bread of the Dead)
Original Recipe Yield 1 large round loaf


• 1/4 cup margarine
• 1/4 cup milk
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 2 teaspoons aniseed
• 1/4 cup white sugar
• 2 eggs, beaten
• 2 teaspoons orange zest
• 1/4 cup white sugar (for the glaze)
• 1/4 cup orange juice (for the glaze)
• 1 tablespoon orange zest (for the glaze)
• 2 tablespoons white sugar (for the glaze)


• Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
• In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
• Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
• To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Touch presents… Live in Brussels | 6th April 2011

Touch presents… as part of The Domino Festival:

Mika Vainio
Hildur Guðnadóttir
Thomas Ankersmit

In 2012 wordt het Engelse Touch 30 (!) jaar. Touch werd opgericht in ’82 en omschrijft zichzelf als een ‘audiovisuele operatie’. Een combinatie van klank en beeld. Wat beschouwd wordt als moeilijke avant-garde, geeft Touch mooi vorm. Inhouse designer is fotograaf Jon Wozencroft zelf. Opvallend aan de Touch hoezen zijn de vele natuurbeelden, vaak landschappen. “It’s a project about beauty. I can find myself working on it as a gardener would” dixit Wozencroft. Naast ‘sterren’ als Fennesz, Jóhann Jóhannsson, (ex-Cabaret Voltaire oprichter en ‘sound recordist’) Chris Watson en Mika Vainio, huisvest Touch ook straffe recente signings als revelatie Eleh en Jana Winderen (wiens cassette The Noisiest Guys On The Planet (Cassette, Ash International) opnames bevat van … garnalen).

Visit for concert details in English, French and Dutch

Reviews can be found here:

Charles Powne’s Arati’s Spicy Coleslaw

1/2 head green cabbage
1-2 tbsp lemon juice
3/4 C yogurt (plain, whole milk)
generous handful of cilantro leaves, stems removed
1 Tbsp black mustard seed
1 serrano chili, diced
2 Tbsp cooking oil

Finely chop the cabbage. Add lemon juice, yogurt and cilantro leaves. Stir well, then set aside. Heat oil in frying pan until hot, nearly smoking. Add diced chili and mustard seeds, stirring until mustard seeds begin to pop. Pour oil/seeds/chilis onto coleslaw. Stir again.

Let rest in fridge for an hour before serving.

Mike Harding’s A Nice Cup of Tea

In 1946, just a few years before his death, George Orwell wrote a piece for London’s Evening Standard newspaper, “A Nice Cup Of Tea”. You can read the full text below. He makes tea in a very different way to me, but this article is part of the centuries-long debate about how to make a good cuppa…

Here is my recipe…

It is absolutely essential that the water used for making a proper cup of tea is boiling. Do not accept anything less than boiling water poured into a mug (or cup).

1 x Denby white squares mug

Tea – the type of tea depends on what time of day it is that you wish to drink your beverage. I have a cup of Yorkshire Tea first thing, English Beakfast Tea with breakfast, Ceylon Tea late morning and Daarjeeling in the afternoon.

Milk – I always put the milk in first. This is a controversial aspect of tea-making. I use semi-skimmed organic and prefer my tea quite milky. The milk, of course, must also be cold.

Water – the water MUST be boiling hot.

Stir to your desired strength (I personally prefer quite weak tea).

Please remember to recycle your teabag. I put it in the compost bucket for the worms…

Ega Bar’s Chris Gonga’s Balham Falls

[Pic: Sandra Jasper]

A vodka-based cocktail found in Touch’s local, Ega.

Chilled Russian Vodka, Mandarin, Napoleon Liqueuer, Lemon and Gomme topped with Ginger Beer. Served in a cool flute.