PS: “what did we audition for, buddy??”
KR: “bill and ted’s excellent adventure, man”
PS: “and who didn’t get the role?”
KR: “pauly shore.”
Jazz flute? check.
Weiner dogs? check.
Traffic cop? check.
Tandem bicycle? check.
Another forgotten gem (at least, forgotten by me): DJ QBert’s Breaktionary Vol. 4! So much 70s goodness here.
1:04 - Ludovic Decosne & Pierre Daubresse – Gloaming
1:26 - Grand Central Station – The Jam
2:17 - Thunder & Lightning – Bumpin’ Bus Stop
2:53 - Daly Wilson Big Band – Theme From SWAT
4:35 - Incredible Bongo Band – Apache
8:44 - Clarence Wheeler – Right On
2:57 - James Brown – Funky Drummer
4:30 - Billy Garner – I Got Some
The amazon description is hilarious, given I’ve only ever used this as funky background music:
Get the music used by DJ Qbert for breakdance battles (as seen in the latest Freestyle Session DVD) with the 4-album Breaktionary set featuring over 250 rare funk breaks one after another at the same user friendly tempo. Avoid carrying tons of crates to a jam, just grab doubles of each record and get loose just like “Demolition Pumpkin Squeeze Muzik”! Rock the true school hip-hop on the turntables and sample the rawest beats onto your drum machines and music programs. As an added bonus, the cover features work by world famous artist, D23 (Damon Soule).
If you ever find yourself up in Calistoga, get thee to Solbar and order the Lucky Pig post-haste! You’ll be rewarded with slow-cooked pork shoulder accompanied by all manner of toppings and accoutrements. You can use a butter lettuce leaf or black sesame crepe to wrap everything up into one delicious package.
The recipe is posted online, but alas, it’s for 16 servings! Below is my adaptation that will serve 4-6.
Photo by Monica Renner
The Lucky Pig, Adapted from chef Brandon Sharp of Solbar – Calistoga, CA
6 lbs pork shoulder
Salt and black pepper
1/4 cup canola oil
6 cloves unpeeled garlic
1 bunch fresh thyme
1/2 cup all-purpose flour
1/2 cup bread flour
3/4 teaspoons salt
5 tablespoons butter, melted and cooled
1 tablespoon sesame oil
1 1/4 cups milk
1 teaspoon black sesame seeds
3 cups water
1 tablespoon rice wine vinegar
5 cups brown sugar
1/8 cup salt
1/8 cup cloves
1/8 cup Szechuan peppercorns
1 vanilla bean, split and scraped
Juice of 3 limes
2 pineapples, cut into 1/2 inch cubes
6 pods star anise, in a sachet
2 pounds raw red-skin peanuts
Kosher salt to season
Korean red pepper to season
Enough water to cover peanuts
Butter lettuce leaves
Fresh basil, cilantro, and mint leaves
Pork shoulder prep:
- Cut into 2-pound rectangular pieces.
- Score the fat in a crosshatch manner.
- Season liberally with salt and black pepper.
- Refrigerate, uncovered, for 5-8 hours.
Cooking the pork shoulder:
- Preheat the oven to 300ºF.
- Sear the roasts, fat-side first, until well-browned on all sides.
- Place pork in large roasting pan, fat-side up.
- Add the garlic and thyme, and cover with foil or a metal lid.
- Transfer to the oven and roast for 5 hours or more.
- Pork should be super tender and pull apart easily with a fork.
Black sesame crepes:
- Combine the flours, salt, butter, sesame oil, eggs, and milk.
- Blend until smooth.
- Stir in the sesame seeds.
- Let batter rest for about 8 hours before making crepes.
- Put the water, rice wine vinegar, brown sugar, salt, cloves, Szechuan peppercorns, and vanilla seeds in a pot and bring to a boil.
- Reduce heat to a low simmer and cook for 10 minutes.
- Place pineapple in large container, and pour pickling liquid over pineapple.
- Add lime juice.
- Pineapple slices should be completely submerged in the pickling liquid.
- Refrigerate for about 8 hours.
- Preheat oven to 350ºF.
- Bring the water and star anise to a boil and cook for five minutes.
- Add the peanuts, cover, and boil for 7 minutes.
- Turn off heat and let steep for 10 minutes.
- Drain peanuts and spread on parchment-lined baking sheet.
- Roast, turning twice, for 30 minutes,
- Let cool.
- Fry the peanuts for 4 to 5 minutes or until crunchy.
- Season with salt and Korean red pepper.
- Set aside to cool.
- Cook crepes.
- Garnish pork with scallions.
Lucky Pig: Assemble!
Take a butter lettuce leaf or crepe and add pork, pineapple, peanuts, and any other topping you desire. C’est délicieux!
After months of work this coat is finally done.. Vogue 1321 was a huge project with many challenges. Between muslin-making, finding the right fabric, lining and finishing touches I was worried it would be spring before this was finished.
Luckily, everything came together in a semi-legit fashion:
Almost all seams in 1321 are lapped (the raw edge of the overlapping seam is exposed), so any fabric that frays will not work. The recommended fabrics were boiled wool or lightweight melton – both expensive and hard to find. After searching the cheaper fabric stores around town, I finally broke down and went to Britex. They had a decent selection of fabrics that would work, although most were dark, fall colors. I went with a grey-brown Italian wool. If I made this again, I would probably just use regular seams and expand my fabric possibilities.
Lining was a pain. Boiled wool and lightweight melton are not fabrics that easily slide on and off. Although the pattern did not include any lining (except for the pockets) I decided to go for it anyway. This resulted in much agony and frustration while trying to figure out how to attach it, but ultimately I think it was worth it.
This coat is described as “very loose-fitting” – they’re not kidding. I probably would have gone with a size smaller had I known just *how* loose it would be. Vogue pattern sizes are notoriously large. Although it looks great belted, it starts looking like a graduation gown or monk’s robe when it’s hanging loose.
For this dress I ended up modifying the original pattern slightly, and adding some decorative elements on the bodice. V8766 by Vogue is a classic bodice + skirt in a handful of variations. I choose to go with “F”, a shorter skirt with long sleeves. Anthropologie’s “Open-Air Theater Dress” is similar in shape to V8766, and has a fantastic ornamental design on the front.
The “Open-Air Theater Dress”:
Alterations: Besides decorating the bodice, the two main changes I made were shortening both the sleeve and skirt length. The long sleeves plus longish skirt make this dress look a little too matronly.
Just found this on the Pickathon homepage: