One of the photographs in my "Sindy and Cindy" series, which use my childhood Sindy dolls to recreate Cindy Sherman photographs, was selected to be part of the show "Inspired by..." at Women Made Gallery in Chicago. The show runs until September 27th. Check out the online gallery here.
There has been too much to do this summer. And it's almost over. I can't seem to find the proper balance between work and play, so I made this mix in an effort to balance myself out. So far it's not working, but I've been enjoying it anyway.
Help I'm Alive :: Metric
Help I'm Alive :: Metric
Wildcat :: Ratatat
Norina :: Hotel Lights
It's Real :: Real Estate
Sleepyhead :: Passion Pit
Who :: David Byrne & St. Vincent
Your Woman :: White Town
Heaven :: The Walkmen
Kill for Love :: Chromatics
Slow Emergency :: Gold Motel
Let the Fight Do the Fighting :: Nada Surf
King and Lionheart :: Of Monsters and Men
Myth :: Beach House
Pretend You Love me :: Sonny & The Sunsets
During our summer trip to Door County, Wisconsin I found myself walking into a soup bar on a very hot day. The place, Czarnuska Soup Bar, pulled me in with its kitchy Polish tchotchkes and hand-painted spoons. The proprietor directed us to the Bulgarian cold cucumber soup and after one bite I was obsessed; this was the yummiest summer soup I'd ever had. I soon found out that the owner used to be a member of Boris the Sprinkler, an oddball punk band from the 90s that combined the costumed madness of Gwar with the New Wave polish of Devo. If that's possible. Since I've been home I've worked on replicating the soup by cobbling together the best parts of recipes I've found. I've also been trolling Boris the Sprinkler tunes on youtube, including the above gem. You'll find my recipe below; apparently Tarator is a favorite Bulgarian first course, served instead of a salad. It's like eating tzatziki by itself, only better. It goes great with some kitchy pop punk.
Tarator - Bulgarian Cold Cucumber Soup
1 large seedless cucumber
17.6 oz (500g) container of Greek yogurt
3 tablespoons olive oil
2-3 garlic cloves, crushed
2-3 tablespoons chopped walnuts
1 bunch of fresh dill, minced
2 tablespoons lemon juice
1/2 cup ice cold water
Dice the cucumber and place in a colander. Season lightly with salt and let drain for 15 minutes. Meanwhile, place the yogurt in a large bowl. Mix in the oil, crushed garlic, dill, and walnuts. Whisk in the lemon juice and water to thin the mixture. Add the cucumber. Put into the refrigerator to cool, or add an ice cube to each bowl to serve immediately. Makes 4 servings.