Monthly Archives: March 2011

How not to take a cool band picture

Hi friends!

So you know how I’m back-up vocals girl for my singer-songwriter friend Carrie?

Well last week she was interviewed by the RedEye–for those of you who aren’t in Chicago, it’s a free daily newspaper published by the Chicago Tribune. It’s more pop-culture oriented than a regular newspaper, and full of eye-grabbing pictures.

In order to supply a photo to the RedEye, after our last gig at CityGrounds we enlisted the help of my friend Sarah to take some band pictures. “Here Sarah, just press this button here,” I said, handing her my camera.

First, we thought we would just kind of sit and smile.

This picture says “We’re nice people, we really are.” And “We’re about to sing Kumbaya.”

NOT a cool band picture. Nope.

“Let’s smile, but not too hard,” I suggested helpfully.

Please take it away, Milfred. I don’t want to look at it anymore.

After a handful of pictures like this were taken, we started despairing. Why can’t we look cool?

“Try looking angry,” someone suggested.

Um . . . okay. That didn’t really work either.

“Let’s take a self-portrait!” I exclaimed, sure that this inspiration would provide the cool band picture we were looking for.

Nope.

Plus, the tendons and wrinkles on my neck were starting to look a tad monstrous. And do my teeth look slightly rabbity to anyone else?

As the uncool factor in the room reached epic proportions, we began to crack up.

Oooh, we were starting to get warmer.

“Cool” was just around the corner.

Loosened up by laughter, we started goofing off with a pink ribbon and a top hat.

Things finally started working.

Now it just became a matter of: color or black and white?

I tend to think black and white lends a classy timelesness. But what do you all think?

So lessons learned: when taking a band picture, don’t smile and look nice. Don’t try too hard. Do have fun props to play with. Do loosen things up with some laughter. Do enlist a friend who is willing to take a million shots.

Thanks Sarah for some awesome pictures, and for being patient with us when it seemed like there was no hope!

Unfortunately, there was a deadline for submitting these pictures that we weren’t told about until right before it hit. We missed the deadline by about 30 minutes, and the RedEye online article ended up using a slightly less flattering picture (with no Eric in sight) from a live performance. Carrie is looking soulful and musical, which is great–just try not to look at my mug for too long, for the love of mercy.

In conclusion, if you’re in Chicago, join us at our next CityGrounds gig on Saturday April 9th. They have a fruit tart that I can’t wait to dig my fork into again.

Oh, and the music should be pretty great as well.

Over and out!

Quick & Easy Chickpea Curry

 

This recipe is another Tasty Kitchen winner, shared by Amy from Very Culinary in this post. It immediately had appeal to me for many reasons, starting with the ‘quick’ factor, continuing with the onion and garlic, and ending with the spinach. My stomach clamoring for the dish, I quickly made it a priority to cook up a batch. And is it ever good!

It takes only 30 minutes or less to get on the table, but the flavor is wonderful and deep, as if it had been cooking for much longer. And in case you still need convincing, it’s cheap and healthy and vegetarian (if you dig that thang). In fact, if you want to be a hog-wild health-a-tron, you could even leave out the 2 TBS of butter. So grab ye a can of chickpeas, and let’s make this.

Side note: do you think I should change the name of this blog to “The Health-a-Jenna-Tron”? It has a certain ring to it. Then again, with my liberal use of heavy whipping cream and butter, I may be nailed for misleading the innocent. However, I do plan on using the new adjective ‘healthatronic’ or the noun ‘healthatronicon’ from here on out. Webster’s dictionary, take note!

Ingredients

4 TBS olive oil

1 large onion

2 tsp ground ginger (or 1 TBS fresh)

5 cloves garlic

1 TBS sugar

2 tsp curry powder

1 tsp salt

pepper, to taste

2 TBS tomato paste

1-15 oz can chickpeas (garbanzo beans), drained

1-14.5 oz can diced tomatoes

1 TBS lemon juice

2 TBS butter

4 cups spinach (or 1 bag)

1/2 cup water

First, dice the onion.

Do a quick mince on the garlic.

Please don’t be afraid of using 5 cloves. For me 5 cloves = holding waaaaay back. My soul was whispering “Use 12 cloves! Use 12! You know you want to!” I think it’s unhealthy to ignore your soul, so next time I will heed its voice. (My voice? Its voice? My voice?: to be discussed in the very far future, possibly by somebody different on a different blog)

If you’re using fresh ginger (I would have, but my gingeroot had become a dry shriveled beast in the fridge), mince that up too. Oh, and drain the can of chickpeas.

Prep work = done!

Heat the oil in a Dutch oven or pot over medium-high heat. Add the onion, garlic, ginger, sugar, salt, black pepper, and curry powder.

Cook for about 3 minutes, stirring frequently so that the curry powder doesn’t burn.

Add the tomato paste . . .

. . . and cook for another 2 minutes, stirring to incorporate it evenly.

Add the drained can of chickpeas, the can of diced tomatoes (with the liquid),

the lemon juice,

and the butter.

Give it all a lovely stir! My it’s smelling good around these parts.

Simmer it uncovered for 10-12 minutes, until the chickpeas are tender but not mushy.

Now! Stir in the water . . .

. . . and the spinach. I used a whole bag, and I didn’t regret it for one second. It’s healthatronic for you.

Stir the mess about until the spinach is just wilted (about 2 more minutes).

Perfect! Now taste and re-season with more salt and pepper if needed.

Serve the curry over steaming hot rice.

So good.

Let’s move in for the kill.

Besides being incredibly flavorful, it’s also so beautifully colorful! Like a small fiesta is taking place on my plate, mariachi band and everything.

What a perfect weeknight dinner.

And on that note, I am so glad that the week is almost halfway over. I don’t know what it is about my eyelids this week, but they seemed to have gained weight over the weekend and become particularly difficult to prop open.

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