Album Reviews 21/09/09

Josie Cotton, Pussycat Babylon (Kitten Robot Records)

Well look at this, post-punk royalty in the house. Cotton made her big splash in 1982 with the single “Johnny Are You Queer,” a tune that had originally been done by the Go-Go’s, and Cotton’s version became part of the whole ’80s punk canon, later appearing as background vibe on the soundtracks to Jackass Number Two and Valley Girl. Since then her Kitten Robot record label has released stuff from such diverse bands as CrowJane and Dark Mark vs. Skeleton Joe. But enough LinkedIn-style fluff, the business at hand concerns this full-length, which is basically Son Of Johnny, if you’re just trying to mark this as read and move on to Amy’s movie reviews. Cutesy girl-pop with only the mildest of edge, all retrofitted with noteworthy samples and beat-age, this is stuff that’d work fine at your ’80s throwback pajama party. “Recipe For Disaster” is a darker shade of the aforementioned vibe, slightly goth in fact; “Hi, I Like You” is the punker, something that might come out of KT Tunstall’s suddenly becoming obsessed with Lake Of Dracula. A

Inglorious, Heroine (Frontier Records)

Hey man, I think I’ve been pretty cool about not overloading this space with hard rock releases from ’80s-hard-rock bands, considering that I used to be in one of those crews in the olden days. I know, hard rock is basically dead, but ― and we’ve been over this before, of course ― I consider myself duty-bound to check in with what’s “going on” with the bands that still cling to the genre, which ― and you should know this ― still sells plenty of records basically everywhere in the world except for America and the twin prison colonies of Australia and New Zealand. There are still old-school arena-metal bands in the U.K., like this five-man operation, who’ve tabled here a collection of cover songs, most of which were originally done by famous divas like Whitney Houston (“Queen Of The Night”), Christina Aguilera (“Fighter”) and Alanis Morissette (“Uninvited”). But this is a dude singing, and he sounds like David Coverdale from Whitesnake. Can you picture Whitesnake doing a hilariously annoying cover of Joan Jett’s “I Hate Myself for Loving You?” Good, then we’re done here. B-

PLAYLIST

• The next date for most album releases is this Friday, Sept. 10, meaning we are definitely done with summer, just kiss it goodbye. I hate everything about that, but I shall soldier on, as the air begins to have a slight nip, and my summer non-grumpiness slowly gives way to general impatience with basically everything. I usually write this section two weeks in advance, so for all I know we are back in lockdown or have been invaded by aliens, so anything you see here does in fact hinge on society functioning normally. OK, I can’t keep a straight face about that last bit, nothing’s been “normal” in this culture since 1946 or so, but let’s pretend, for the sake of getting this column finished and into my out box, and since there are Santas in the malls already, let’s start with a band called Sleigh Bells, from Brooklyn, New York! But wait, they are not a band of holiday elves who love working at building toys, they are a boy/girl noise-pop duo, which means that I should automatically like them, unless they suck. Their new album, Texis, is their fifth full-length and their first since 2016’s Jessica Rabbit. Singer Alexis Krauss used to be a schoolteacher, and her side thing is activism, specifically toward the aim of making people aware of ingredients that are used in personal care products. Would you want to know what ingredients are used in your wintergreen-plum hand soap, or are you more like me, not caring which smelly, weird and unnecessary chemical finally puts me in the hospital for good? All right, the first single, “Locust Laced,” sounds a lot like Birthday Massacre, and since no one but me has ever heard Birthday Massacre, I’ll explain: think of ’80s-pop band Missing Persons, unless you’re not old, in which case I can’t help you with a handy reference, because all your music is basically unlistenable dreck. No, I’m kidding, think of all the songs you hear on that TV show Stranger Things, except it’s a lot better and there’s a dude playing a Metallica guitar now and then. Something like that. Make sense? No? OK, then we can continue.

• This is embarrassing, I actually didn’t know 1960s-girl-group mega-queen Diana Ross was even still alive, but sure enough, there she is, with a new album, called Thank You! Hmph, thank you indeed, even the slightest thought of Diana Ross sets off an earwom in my brain, so now all I’ll be thinking about for the next week is the line from whatever stupid song, “My world is empty without you, babe,” with that stupid skronky saxophone, thanks for nothing. Whatever, the album’s title track is a shapeless, formless blob of Foxwoods glitz-pop, nothing too strenuous, but what do you expect from someone who’s 78 years old. If she had William Shatner sing a duet, I would buy it.

• Speaking of wicked old people, Dark Matters is the 18th studio album from British pub-punk band The Stranglers. Did I mention that they’re old? Because they used to be punky and yelly, but the jangly new single “And If You Should See Dave” sounds like the theme song to some 1960s B-movie about a guy who turns into a turkey every full moon. You know, something like that. I can’t relate to this tune at all.

• Yikes, we’re done with this week’s rundown, except for one last thing, another pub-rock band, except this one isn’t as old. Yes, it’s Australian dumb-bunnies Amyl and the Sniffers, with Comfort To Me, their new album! The single, “Guided By Angels,” is like Courtney Love but more punk, like a drunk X-Ray Spex, but with a lot of rhythm. Anyone with ears would love this song, I mean literally anyone.

If you’re in a local band, now’s a great time to let me know about your EP, your single, whatever’s on your mind. Let me know how you’re holding yourself together without being able to play shows or jam with your homies. Send a recipe for keema matar. Message me on Twitter (@esaeger) or Facebook (eric.saeger.9).

Beers that aren’t pumpkin

Because some of us just aren’t ready

It was mid-August when I saw my first pumpkin beer in a local beer store.

Dismayed, I experienced my usual round of indignation and disappointment, followed by a little tantrum: “Stop trying to steal summer with your pumpkin spice!”

But OK, I took a deep breath, tried to collect myself, took a long look in the mirror and just generally tried to get over myself.

Yes, true, I have little interest in pumpkin-anything in August, but it was time I faced facts. Clearly, many people are, in fact, in the mood for pumpkin-this and pumpkin-that, because it is everywhere. And breweries and retailers wouldn’t be selling it if people weren’t buying it.

It’s clearly time for me to get over it and accept that pumpkin is here to stay in late summer.

But that doesn’t mean I have to buy it. I still need a little more crispness in the air. Sorry for the big-twist ending.

Here are four entirely random non-pumpkin beers that I’ve enjoyed recently and that I think you will too.

Sapphire Unicorn American Double IPA by Lone Pine Brewing Co. (Portland, Maine)

Hard to deny a beer with a ridiculous name like this and I’m glad I went for it. Actually, my brother-in-law went for it and I’m glad he did. This is surprisingly smooth with an almost creamy consistency — not exactly what you expect in an IPA. In addition to the interesting consistency, this complex brew is just bursting with sweet tropical flavors and aromas, including maybe a little coconut. This is an impressive brew that begs for sip after sip. Even non-IPA lovers will appreciate this brew.

Suborbital New England Pale Ale by Bent Water Brewing Co. (Lynn, Mass.)

This is another brewery that continues to impress me time after time and the Suborbital was the latest example of that. This supremely drinkable and sessionable pale ale combines the haze and citrus burst you expect from a New England IPA in a much lighter package that won’t leave you bogged down — but that also didn’t leave me feeling like flavor was sacrificed. I had more than one of these on a vacation evening on the beach in front of the fire. I see myself drinking this beer all year round.

American Porter by Stoneface Brewing Co. (Newington)

Speaking of beers you can enjoy by the fire, this porter is just plain delicious and extremely drinkable. Yes, it has big robust flavors of roasted chocolate and coffee, but this is smooth and dry. I love this beer any time, but by the fire pit on a cool evening — absolute perfection. And, did I mention it’s just 5.5 percent? You can have more than one.

Mango Wheat by Blue Moon Brewery (Denver)

OK, don’t throw anything at me. I fell out of love with the wheat beer style a long time ago so it was with much trepidation that I took a sip of my wife’s beer, a mango-flavored wheat beer, but wow, what a pleasantly refreshing surprise. The beer is what it is, but to me, on a screaming hot day, the mango flavor is present but not overpowering. This isn’t too sweet. I found it crisp, bright and refreshing with just the right amount of fruitiness. I didn’t see this one coming. After a long afternoon of yard work, I grabbed this one all on my own.

What’s in my fridge?

Santilli American IPA by Night Shift Brewing (Everett, Mass)
It feels like I’ve been drinking this beer forever, but it’s really only been around for six years or so as Night Shift’s flagship IPA. I had more of these than I’d care to admit during a vacation last month. Also, I want to note I was thrilled to see this in 12-ounce cans. I have no problem with the more prevalent 16-ounce cans that tend to dominate shelves these days, but there’s something that just feels right about holding a 12-ouncer. Also, 12-ounce cans seem to fit in beer fridges better. Cheers!

Featured photo: Suborbital New England Pale Ale by Bent Water Brewing is incredibly drinkable. Courtesy photo.

Healthy spinach dip

When you think about snacking, “healthy” may not be the first word that comes to mind. I understand that 100 percent. Quite often while I’m planning a menu of snacks for a Sunday afternoon I lean toward indulgence: appetizers that are full of calories and deliciousness. However, I also like to keep some balance in my eating, and that is where the healthy appetizer joins the menu.

One of the key mantras in my cooking is that healthy can be just as delicious as indulgent. It’s not always the fat and sugar that makes a dish taste great. You need to maximize flavors from your ingredients and cooking methods.

This spinach dip utilizes ingredients and cooking methods to provide a healthy and delicious snack. Rather than mayonnaise or sour cream, Greek yogurt is the base. It provides all the creaminess you want with a lot fewer calories and fat. If you want to be really healthy, use nonfat yogurt. It’s my go-to and makes for a creamy, thick dip.

To utilize cooking techniques to impart flavor, the garlic is roasted. Roasting garlic mellows the astringent bite of raw garlic while also providing a smooth garlic kick. Sure, you need to allow some time for the roasting and cooling, but it’s worth it when you taste the dip.

“Healthy” may not be the word of your snack menu dreams yet, but this recipe may convince you that it should be.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Healthy spinach dip
Serves 4-6

1 head garlic
1 1/2 Tablespoons olive oil
3/4 cup plain Greek yogurt (whole, lowfat or nonfat)
1 cup frozen spinach, thawed & drained
salt & pepper

Preheat oven to 400 degrees.
Place garlic on an 8”x8” piece of aluminum foil.
Drizzle garlic with olive oil and wrap securely with foil.
Roast wrapped garlic for 45 to 50 minutes.
Remove from the oven and allow garlic to cool.
When cool, squeeze individual cloves to remove garlic from skins. (Discard skins.)
Combine yogurt, spinach and roasted garlic cloves in a small bowl, stirring well.
Season with salt and pepper to taste.
Cover and chill for at least an hour before serving.
Serve with crackers, pita chips, carrots or celery.

Photo: Healthy spinach dip. Photo by Michele Pesula Kuegler.

In the kitchen with Jordyn Hotchkiss

Jordyn Hotchkiss of Weare is the owner of The Cat’s Pajamas (catspajamasnh@gmail.com, and on Facebook and Instagram @catspajamasnh), a homestead business she runs with the help of her mother, April, offering freshly baked cookies, brownies and whoopie pies in multiple flavors. Her lineup of baked goods includes chocolate chip and sugar cookies, fudge brownies, classic or peanut butter whoopie pies and peanut butter fudge, all of which are available for sale at the Weare Real Food Farmers Market (65 N. Stark Hwy., Weare). Hotchkiss, who also occasionally takes on special orders, said The Cat’s Pajamas gets its name from her love of both 1920s culture and cat cafes, or cafes in which visitors can also play with cats that may be up for adoption. She hopes to expand her offerings to seasonal items this fall, like pumpkin whoopie pies.

What is your must-have kitchen item?

A KitchenAid mixer. I cannot function without my KitchenAid.

What would you have for your last meal?

For a full meal, probably steak with mashed potatoes, and a grasshopper pie ice cream sundae for dessert.

What is your favorite local restaurant?

I don’t go out to eat a whole lot, but one of my favorites is Putnam’s [Waterview Restaurant] in Goffstown. I’ll either get a chicken Caesar salad, or their steak and cheese. Their chicken tenders are good too.

What celebrity would you like to see trying one of your baked goods?

It makes me nervous, but I would love to have [Food Network’s] Duff Goldman. I would want to know what he would say.

What is your favorite product that you offer?

Either the whoopie pies or the brownies, because I like the way they come out. I have a special brownie pan that I use, so they all come out the same size.

What is the biggest food trend in New Hampshire right now?

In the bakery world, I feel like cake pops are a really big thing. I’ve noticed them come up more frequently in different bakeries.

What is your favorite thing to cook or bake at home?

Chocolate chip cookies. We always have some cookies somewhere in the house for us, just as a family.

Homemade chocolate chip cookies
From the kitchen of Jordyn Hotchkiss of The Cat’s Pajamas in Weare

½ Crisco stick (½ cup)
1 stick salted butter (½ cup)
1 cup brown sugar
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
2½ cups flour
1 teaspoon baking soda
12 ounces chocolate chips

Preheat the oven to 350 degrees. Mix together the Crisco and butter until creamy. Add in the brown sugar and white sugar. Mix until well-incorporated. Add vanilla and eggs, then gradually add in the flour until well-mixed. Mix in baking soda. Add chocolate chips. Scoop onto a cookie sheet and bake for approximately 12 minutes (baking time may vary depending on the oven and type of cookie sheet). Let the cookies sit on the cookie sheet for a minute or two. Cool on a cooling rack and enjoy.

Featured photo: Jordyn Hotchkiss. Courtesy photo.

Fresh catch

Hampton Beach Seafood Festival returns

A year after its first cancellation in three decades, the Hampton Beach Seafood Festival returns to Ocean Boulevard Friday, Sept. 10, through Sunday, Sept. 12, with dozens of local restaurants and specialty food vendors offering an array of seafood options, from lobster rolls and fried clams to homemade chowders, bisques and more. The festival will also feature local crafters, live entertainment and a fireworks display.

“When we made the decision that we were going to move forward with the festival, we wanted to make sure that it would provide a lot of fun for people, but also make it very safe,” said John Nyhan, president of the Hampton Area Chamber of Commerce. “So the first thing we did was we redesigned the layout, primarily on the street, and we reduced the sizes of the tents to make more open space. … We also eliminated one of the major tents on the street, which was one of our two beer tents. So we’ve created a layout now where there is a lot more open space and people don’t feel like they’re crammed into these large tents walking side by side.”

Oysters from the Swell Oyster Co. Courtesy photo.

More than 35 food vendors are expected to attend, including many returning favorites as well as a few newcomers. The Old Salt Restaurant at Lamie’s Inn in Hampton, which hasn’t missed a single festival since its inaugural year in 1989, according to Nyhan, is back once again. Brown’s Lobster Pound of Seabrook, Petey’s Summertime Seafood and Bar of Rye, and the Boardwalk Cafe & Pub of Hampton are a few other past participants.

New faces to the festival include Swell Oyster Co., which has been harvesting fresh Atlantic oysters in Hampton Harbor since 2017. Last year, owners Russ Hilliard and Conor Walsh opened the Swell Oyster Shack, their first retail space, on the Hampton State Pier.

Many of the vendors will compete for titles in several categories, like Best Chowder, Best Lobster Roll, Best Fried Seafood and others, as determined by a panel of judges — the tasting contest begins at 2 p.m. on Friday, and winners are announced on the Main Stage that evening.

“We’ll hand out the ribbons for these food vendors, and then they can put them on their tents showing that they won the best prize in that category,” Nyhan said.

There are plenty of options for non-seafood-eaters too, like french fries, chicken fingers, hot dogs and barbecue items, plus specialty desserts. Always a draw during the festival, members of the North Hampton Fire Department serve breakfast sandwiches first thing on Saturday morning.

Throughout the weekend is a full schedule of live musicians, performing on one of two stages. More than 75 local crafters selling their wares are also participating.

A new feature of the festival, the Pine Hospitality Group of Hampton is sponsoring an art show, featuring local artists that will be painting murals all day Friday at the Beach Cabana Bar. Each artist will have the opportunity to win a People’s Choice award for their work.

Culinary demonstrations from NESN’s Wicked Bites are scheduled between 11 a.m. and 3 p.m. on both Saturday and Sunday. Saturday’s special events will also include two cornhole tournaments, the second of which will have signup opportunities that day. Cash prizes will be awarded to the top three winners.

At 3 p.m. on Saturday, local organizations will gather on the Main Stage for a tribute to the 20th anniversary of the Sept. 11 attacks. The New Hampshire Police Association Pipes and Drums, as well as six local school color guards, will be in attendance.

Saturday’s festivities will conclude with a fireworks display on the beach at 8:30 p.m. Sunday will kick off with a 5K road race that morning, held along Ocean Boulevard and ending at the Beach Cabana Bar. As the festival winds down, a lobster roll eating contest will take place at 2 p.m. on the Main Stage, with Gov. Chris Sununu as the honorary master of ceremonies.

5th annual NH Bacon & Beer Festival

When: Friday, Sept. 10, 1 to 9 p.m.; Saturday, Sept. 11, 10 a.m. to 9 p.m.; and Sunday, Sept. 12, 9 a.m. to 6 p.m.
Where: Ocean Boulevard, Hampton Beach
Cost: $10 each day for adults and free for children ages 12 and under; all foods and drinks are priced per item
Visit: seafoodfestivalnh.com
No pets are allowed. Free shuttle services are provided in a variety of parking areas nearby, including at the Hampton Park & Ride (Timber Swamp Road) and at the Municipal Parking Lot (High Street) — see website for details. Masks are required while on board the shuttle buses.

Schedule of events

Friday, Sept. 10

1 p.m. Festival begins; all craft, food and beer tents will be open

1 to 9 p.m. Live music and entertainment on both stages

2 p.m. Food judging contest begins; vendors will compete for titles in a variety of categories, including Best Fried Seafood, Best Chowder and Best Lobster Roll

6:15 p.m. Contest winners will be announced on the Main Stage

Saturday, Sept. 11

10 a.m. All craft, food and beer tents reopen for the day, and live entertainment resumes

11 a.m. to 3 p.m. Culinary demonstrations with NESN’s Wicked Bites

Noon to 4 p.m. Cornhole competitions in the Beach Cabana Bar

3 p.m. Sept. 11 20th anniversary tribute on the Main Stage

8:30 p.m. Fireworks display on the beach, presented by the Hampton Beach Village District

Sunday, Sept. 12

7:30 a.m. 5K road race begins, taking place along Ocean Boulevard and ending at the Beach Cabana Bar

9 a.m. All craft, food and beer tents reopen for the day, and live entertainment resumes

11 a.m. to 3 p.m. Culinary demonstrations with NESN’s Wicked Bites

2 p.m. Lobster roll eating contest on the Main Stage

Featured photo: Lobster roll from Rye Harbor Lobster Pound. Courtesy photo.

The Weekly Dish 21/09/09

News from the local food scene

Achieving grape-ness: The Hollis Grape Festival will return to the Hollis Town Common (Monument Square) on Sunday, Sept. 12, from 4 to 8 p.m. The event features gelato and other food options, local artisans selling their wares, face-painting, and photo opportunities in the grape stomping barrel. Live music will begin at 6:45 p.m., featuring Marco Turo performing the music of Frank Sinatra, Bobby Darin and Dean Martin. All proceeds benefit the Hollis Police Benevolent Fund, the Hollis Fire Explorers and the Hollis-Brookline Agricultural Scholarship Fund. Visit fulchino-vineyard-inc.square.site.

School Street Cafe expands: The School Street Cafe of Dunbarton has partnered with Banks Chevrolet (137 Manchester St., Concord) for its second location, which opened inside the building on Sept. 1, according to its website and social media pages. Like at its predecessor, you’ll find a variety of breakfast and lunch options, as well as coffees and freshly baked pastries. The School Street Cafe first opened in August 2020 in the former MG’s Farmhouse Cafe space (1007 School St., Dunbarton) and offers build-your-own breakfast sandwiches, pastries and yogurt parfaits. Visit schoolstreetcafe.com.

A bacon lover’s dream: There’s still time to get your ticket to the NH Bacon & Beer Festival, set for Saturday, Sept. 11, from 1 to 4:30 p.m. at Anheuser-Busch Tour Center and Biergarten (221 Daniel Webster Hwy., Merrimack). The fifth annual event returns for the first time since the spring of 2019, featuring uniquely crafted bacon-infused eats from more than a dozen local food vendors, in addition to beer samples and live local music throughout the afternoon. Hundreds of pounds of bacon provided by North Country Smokehouse are being distributed among the restaurants, food trucks and other vendors, each of whom has the creative freedom to incorporate it how they would like to in their featured dishes. General admission is $60 per person, which includes access to up to 24 beer tastings and food samples while they last. Designated drivers can receive access to the food samples only for $35 per person. All proceeds benefit the High Hopes Foundation of New Hampshire. Visit nhbaconbeer.com or check out our coverage of the festival in the Hippo’s Sept. 2 edition, on page 24

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