"Pickles & Fries. Hold the Rabbit."

Last year I blogged about this woman's awesome website devoted to rockstars and the food they love to cook. It's nice to see she's on the move again, and there's even a foodie interview with Brooklyn's White Rabbits. Remember them? Well breaking news! I am happy to report that, the White Rabbits "eat daily." Good to know.

Steve and Greg also talk about their bitchin recipe for something called, "The Long Burger." Watch Jen's interview to see what the heck goes into a long burger.



And earlier today I made that Sam Fogarino fettucine dish again which was yum as usual. Mushrooms and cream? Seriously, what's not to like?

Music Is My Hot Hot Soup

I made tomato soup today to console myself. I trekked to the supermarket for ingredients to stir into a big pot of "Wish I Was There" soup.

It was delicious, but not as satisfying as actually being at The Shivers show.-- the reason I needed to get my cookery on. What can I say, I'm an emotional chef. And I'm going through some doubts about my professional career/direction in life (or lack thereof), which prompted me to top off the soup with bread pudding. Okay, so I also cook when I get nervous.

All the more reason why I should have been at The Shivers gig at Rockwood Music Hall yesterday to calm me down. I only found out about it today when I randomly checked their Myspace to see what's going on with these guys. The delicately folksy love song, Beauty, was one of the most played songs on my iPod in college. And for good reason! Beautiful, and romantic are words that come to mind. Slow dance on a cloud without all the fluff-- it's a hard task to accomplish and these guys pull it off. Luckily, they're playing another show this Sunday, November 4th at Mercury Lounge.

They are worth checking out.

The Shivers- Beauty
(Buy the album, Charades)

Cook like a ROCKSTAR

A little while ago, I found an interview that Interpol drummer, Sam Fogarino, did in 2002 with Jennifer Niederst Robbins, the mastermind behind Cooking with Rockstars. I love the concept. How better to get musicians to open up than to get them talking about what nourishes their bodies and their souls—food and music? I think it’s refreshing and a hell of a lot more interesting than yet another interview on the music process/inspiration/band origins. As Sam says:

"This is the best interview I’ve ever been on. No band name. No, why do you dress nice? Do you guys really like Joy Division? Okay, no? What about Echo and the Bunnymen? None of that. It’s all about food.”

I love Sam. He’s so cool. I love to cook too so I decided to give his recipe for Pasta with Mushroom cream sauce a go. It was a pretty basic and delicious recipe. I actually believe the pasta tastes better if you leave it in the fridge overnight, and then microwave it the next day as a quick lunch with a glass of white wine. Also, I think it’s fine if you leave out the porcini, especially if you’re not a fan mushrooms. You can probably use less cream as well. The wine I used was an Orvieto Classico.

Yummy! I’m kind of sad actually. I made one big batch on Saturday, and now it’s all gone. I will have to console myself by listening to more Interpol.

Interpol- Rest My Chemistry (link expired)
(Buy the new album: Our Love to Admire)