Stan Ridgway and Friends In Whittier

Has it been two weeks ago already?
Dez, Severo, and I saw Stan at the Ruth B. Shannon Center for the Performing Arts in Whittier on February 4th.
Here we are with Stan, helping push the merch. 
The Shannon is a lovely small theater, with nicely raked seating so the sight lines are good.
They also have NO extra service charges on their tickets. Yay!

One drawback is a strict ban on photography and recording devices.
I already knew that, so I took along my sketchbook:
[clean copies of the sketches are over here on my sketch blog]
Tonight, I meet up with Dez again, to see Dave and Phil Alvin. Woohoo!


Consider the Dragon Fruit... or Not

Mr Glutton brought home an "unaesthetic" dragon fruit that wasn't nice enough to justify the $5.99 price tag at his day job.
(It would have gone to the trash, so he "diverted" it to his pocket).
The Google says it's supposed to taste like the intersection of a pear and a kiwi.
It does not.
At least this example didn't.
It tasted like nothing and left a unpleasant aftertaste.

Sure is pretty on the inside, though!
Maybe it was overripe.


Peach Crisp

Peach Crisp, ala Mode
This is my adaptation of the Peach Crisp recipe from The New Best Recipe by the editors of Cook's Illustrated.

Preheat oven to 375º
Use 8" square or 9" round pan (glass is better for leftovers)

6 TB unbleached flour (or coconut flour + 1TB water*)
1/4 c packed brown sugar
1/4 c granulated sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

5 TB cold (or frozen) unsalted butter, sliced 1/8"
3/4 c sliced raw almonds (or pecans or walnuts)

6 fresh peaches, pitted and coarsely chopped
1 med lemon -- zest and juice
1/2 tsp vanilla
1/4 c granulated sugar

Mix dry ingredients in a food processor briefly.
Add butter (* plus water if using coconut flour) and pulse 10 times -- mixture will look like coarse cornmeal.
Add nuts with 4-5 pulses -- mixture will look like clumpy wet sand -- avoid over mixing!
Refrigerate while preparing fruit.

Toss all items together in a bowl and pour into pan.

Distribute chilled topping over fruit mixture.
Bake for 40 min.
If fruit isn't bubbling and topping isn't golden brown, increase oven to 400º and bake for another 5 min or so.