Transposition Trailer up!

I've been working with the charming and talented Juliette & Cooper Richey-Miller on producing their latest documentary - Transposition, a portrait of a working-class artist's struggle to balance a blue collar job with his passion for jazz. This lyrical double portrait is in the early editing stages - here's a trailer for you!

Transposition - Trailer from Juliette Richey on Vimeo.

PLEASE DONATE:
Transposition is a sponsored project of Fractured Atlas, a non-profit arts service organization. Contributions in behalf of Transposition should be made payable to Fractured Atlas and are tax-deductible to the extent permitted by law.

https://www.fracturedatlas.org/site/contribute/donate/2557

illegal gardening

adventures in fire escape gardening-
arugula covered in cayenne in an attempt to keep squirrels away. mostly it works!
the spinach in late may. see the red chard spouts behind it? we let it take over...the red chard harvest of this week - a good fist full, maybe a $3 bunch at the farmer's market, but about one serving in the pan. but i grew it!

November - Pear-Apple Butter

i get it in my head that i'm going to can something for friends & family for holiday presents. Last year we made tomatillo salsa from our Lovejoy garden plot bounty, this year we have no such garden - damn brooklyn living. but we do have the benefit of supercheap produce from the co-op. Apple Butter sounds appealing and cheaply made, so I call Alan the produce guy who suggests Jonagold apples, which are HUGE (easy for peeling) and Bartlett pears which are so juicy they nearly melt in your hand.

I find this fine lady's recipe online (pictured, thanks folks!) and with the Ball canning guide proceed (in our usual makeshift fashion, since we don't really have the proper tools)

Some friends come over and we wash, peel, chop and then boil the fruit for hours standing on a makeshift stool so us short girls can reach the bottom of dave's giant beer pot to stir without falling in. We drink wine and eat cheese and bread and takout chinese food and stir and stir and stir. We stir for HOURS. Finally, we think that it's done, it seems to be mounding on the spoon like she said it would and jar it in a boiling water bath.

About 20lbs of fruit led to 4 quarts & 8 pints of butter, only about $50 including the jars & a saturday night for the entire process - well worth it. It had a proper debut at both dave's family's xmas lunch by the spoonful and my family's xmas dinner atop field roast and lamb, and was delicious! it probably could've boiled another while or so for the thickness you find in other apple butters, but no complaints so far!

how to occupy time when marginally employed

1. make salsa.
now, i do love burritos, but from the amount of postings i have here about salsa, you would think that I have some kind of obsession. however, this is really just because we grew tomatillos in our community garden plot this year, and they exploded! i know of nothing else to do with these green paper-covered citrusy fruits but salsa. so with jen's goading and the feeling like we shouldn't let such bounty go to waste, I turned to tomatillo-roasted jalapeno salsa.

it was mostly home-grown, though not entirely by us. some jerk pulled an entire jalapeno plant, full of fruit, out of the ground, and left it, and all the peppers, in the compost pile. I greedily stripped the peppers off the plant, swearing about wasteful americans and trying to imagine what i would do with two pounds of jalapenos.
So, into the oven they went, (400F for 20min) until roasty and skins black, sneezing in the house because of the capsicum in the air.

Next, spent a long time online trying to find a salsa recipe that was appropriate for me for canning (tasty, and not giving me botulism). Ultimately bought Ball's Blue Book of Preserving at trusty Frager's Hardware. I was sure they wouldn't give my friends botulism.
spent about half the day making a double-double batch of tomatillo salsa, canned with the aid of some of dave's beer brewing supplies, and a veg steamer at the bottom of the pot instead of a canning stand. by about 10pm, there were 9 pints of salsa cooling on the table. expect to get some in your stocking.

The kitchen has been busy this week. Professor Burpy is gurgling again, filled with a lambic-like prickly pear cactus wheat beer. it smells sweet and is electric pink, flavored juice of the prickly pear, picked by the side of the Beach Rd. in Southern Shores, NC, thisby the thankseating. a loaf of vegan banana-raisin bread has already been devoured, and i may make some coffee cake soon, too.

other projects include: intense planning for hot new years dance party, knitting a balaclava, scheming on some xmas crafts, mustering the courage to ask for a tarot reading, yoga, bicycle-hunting, dreaming up other projects.

do you have a job for me that requires brain power ?