Tuesday, January 27, 2015
Friday, January 23, 2015
|Spicy Fermented Tofu - photo by Rick Jackofsky|
To make fermented tofu you cut up a block of firm tofu into one inch cubes, put them on a baking sheet between two tea towels and press them under a two pound of weight for two hours. The pressed tofu is then placed in a glass baking dish covered in plastic wrap (with a few holes poked through.) Then the fun(gi) begins: you leave the tofu out in a warm room (I used a bread proofer since our house is so cool this time of year) for two or three days until the tofu passes the three S test. When the tofu is Slimy, Splotchy, and Stinky it's time to marinate and refrigerate. You should let it sit in the fridge for at least a week or more; then you will have a creamy, spicy, pungent, delicious condiment that keeps indefinitely.
Monday, January 12, 2015
This Saturday, January 17th, The full band will be doing some Jammin' at Crazy Beans in Miller Place. Come on down have a cup of coffee or a mug of beer with some Homegrown Jam. It's a free show (donations are much appreciated). We'll be playing from 7 pm 'til 9 pm or so.
465 Rt 25A Miller Place, NY
Tuesday, January 6, 2015
Our first show of 2015 will be a Homegrown Two, aka: Cackle & Crow, show at the North Babylon Public Library. Georgianne and I will be performing from 2 to 3:30 pm on Sunday January 11th. The show will feature ballads, blues, and banjo tunes played on banjo, guitar, harmonica, dulcimer, banjo-uke, ukelele, and doumbek. I'm really looking forward to performing some of the guitar/dulcimer duets Georgianne and I often play together at home as well as some solo clawhammer banjo tunes that don't usually make it into full band shows.
|The Mountain Dulcimer, an American Musical Tradition|
2:00 pm January 11, 2015
815 Deer Park Avenue
North Babylon, NY 11703