Hailing from a shetl in the Old Country, these enterprising sisters sailed to the United States in the 1920s for a better life. They took their burlesque act as far as Shanghai with a trunk full of glittering handmade costumes in tow. Later they settled in the New Orleans Marigny where they continued their storied existence. Read more about these ladies here.
Friday, November 20, 2009
Friday, November 13, 2009
Not only is Emily Wren one of our favorite photographers, she's also an amazing cook. We spent an afternoon baking this pie and with hands and camera dusted in flour, she captured it just right.
Here's her healthy take on a holiday favorite.
Emily's Pumpkin Pie
Makes 1 pie
1 c. chickpea flour
1/4 tsp. sea salt
1/3 c. plus 1 Tbsp. unsalted butter
2-3 Tbsp. cold water
1 pumpkin (we used a Crown)
1 1/2 cups keffir
1/2 c. cane sugar
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
Preheat oven to 350 degrees.
1. Combine flour and salt in a large mixing bowl.
2. Cut butter into 1/4" cubes and add them to flour.
3. With your fingertips, quickly rub the butter into the flour to make a dry, crumbly mixture
4. Sprinkle water over mixture.
5. Using a fork, rapidly stir the dough until it gathers into clumps.
6. If it seems too dry, add more water.
7. Form the dough into a disk.
8. Wrap in plastic and put in 'fridge for 15 min.- 1 hr.
9. Meanwhile, cut pumpkin in half and remove seeds.
10. Put pumpkin halves on a pan, shell side up.
11. Cook 1 hr. or until pumpkin is tender and the shell starts to sag.
12. Scrape pulp and puree with a fork or blender. Put 2 c. aside.
13. Lightly butter 9" pie pan.
14. Place dough on floured surface and roll out in a circle, until it's 2" wider than the pan.
15. Fold dough in half to place in pie pan.
16. Trim off excess.
17. Increase temp. to 425 degrees.
18. In a large bowl, lightly beat eggs.
19. Add puree and remaining ingredients.
20. Pour mixture into pie pan.
21. Bake for 15 min.
22. Lower heat to 350 degrees.
23. Bake for 45 minutes more or until a knife inserted in the center comes out cleanly.
Wednesday, November 11, 2009
Monday, November 9, 2009
There's always gotta be some sort of music playing in the studio and lately it's been all about WXPN.
My best friend burned me an Andrew Bird CD forever ago, but it didn't work, so I tossed it. When I heard his live show on the radio the other day, I became an instant disciple.
His whistling gives his songs a hushed, hymnal sound. The last song, Happy Birthday, is especially lovely.
Sunday, November 8, 2009
Ah, a new blog, a new beginning.
But wanna know where it really all started?
Finding Van Morrison's Astral Weeks tape in the bedroom
of a best friend's older sister. Amongst a clutter of Sassy
magazines and weathered journals was this little masterpiece.
With mentions of rainbow-colored hair ribbons, Shalimar
perfume, and wanton ballerinas, it was love at first listen.
Umpteen years later, I can still hear the twinkling
melodies and gem-like lyrics and they never fail to inspire.