This new series starting April 26th 2017 on HULU starring Elizabeth Moss uses some of Hildur Gudnadottir’s music… episodes 2, 3 and 9 contain tracks you can hear on her bandcamp site, where you can stream and download her albums.
Monthly Archives: April 2017
Boil 1/2 pound of potatoes for 25 minutes; rice or mash. Save potato water
2 T yeast in 1 C warm milk or water (could be saved potato water); let this sit before adding
1 t cider vinegar
2 T unsweetened applesauce
2 large eggs
1/3 C dry milk (or dry buttermilk powder)
1/2 t salt
2 T sugar
3/4 t each baking powder & baking soda
1/2 t lecithin
2 t xanthum gum
1 t guar gum
3/4 C sorghum flour (or other gluten-free flours: millet, buckwheat, potato, etc.; but not rice: too bland)
3/4 C potato starch
1/2 C tapioca flour
1/4 C corn flour (not meal)
1/4 C almond flour
1/2 C sweet rice flour
Mix, put in bread pan; let rise about an hour. Bake in 375º F oven for 50 to 60 minutes
OR make 8 rolls, let rise on pan for 45 minutes and bake in 375º F oven for 25-35 minutes
And these thickeners are roughly equivalent: potato starch, cornstarch, tapioca flour, sweet rice flour. In a pinch, potato flour can be substituted for SOME of the potato starch.
Try other cooked grains as a substitute for the riced potatoes. E.g., 1/2 C sorghum grain in 1 C water cooked for 60-65 minutes covered OR 1/2 C gluten-free rolled oats in 1 C water cooked for 10 minutes uncovered OR….
Copyright 2017 by Paul M. Novak
11.04.17 – Jana Winderen – Daybreak; Kochi (Kerala), India – 38:03 – 320 kbps
This crepuscular recording was made from 4:45am on the 14th December 2016 in the south Indian city of Kochi. I was there to play “Drifting”, a performance at Vasco da Gama Square, for Convening #2 hosted by the TBA21 Academy on the following day.
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3 red peppers
50g fresh breadcrumbs
a handful of walnuts
2/3 cloves of garlic
Squeeze of lemon juice
1 dried red chilli
1 teaspoon ground cumin
2(ish) tablespoons pomegranate molasses
2 (ish) tablespoons extra virgin olive oil
Heat the oven to 200C. Put the peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin and seeds. Put the peppers in a food processor, add the breadcrumbs, lemon juice, molasses, cumin, chilli and garlic.
Stir through the walnuts, a quarter-teaspoon of salt and the olive oil. Add more pomegranate molasses and salt to taste.