Album Reviews 24/01/18

Friko, Where We’ve Been, Where We Go From Here (ATO Records)

A hard one to classify, this Chicago indie band’s first album for ATO Records, although it was finished before they signed with the company. Vocalist/guitarist Niko Kapetan’s voice is awkward, shaking like a vintage glass tray on the mantel during an earthquake near your grandmother’s house, which makes this whole thing an acquired taste from the beginning, but these guys do come up with some interesting song structures. For instance, there’s “Where We’ve Been,” which starts out as a ’70s beach-time radio-pop thing, then begins to pulsate and crumble in waves of noise, then reassembles itself and ends in unplugged Bonnaroo folk. Kapetan’s Conor Oberst side comes out for “Crimson to Chrome,” a mid-tempo semi-rocker that flirts with no-wave (or post-punk, depending on your point of reference) relevance (nice loud guitar sound at the break, me likey). “Chemical” is pure shoegaze, and when you take it all together you realize the band is a coherent Brian Jonestown Massacre. Worth your time, absolutely. A

Nicky, by (PRAH Recordings)

Point of order, the Nicky Harris under scrutiny here is a composer, pianist and singer inspired by London’s queer performance scene, not the South Carolina dude who’s done some Vegas-begging records featuring his Elvis-like baritone. Ryuichi Sakamoto, Duval Timothy, Anohni and Perfume Genius are cited as similar artists, as are The Carpenters (!), but for general audience purposes, I’d say it’s more like a cross between Nick Cave and the Eels, or Ben Folds on downers. This person is obviously a good pianist; given the rather casual noises they allowed into the recordings, I assume most of the tunes that ended up on the record were first takes, which I have no problem with whatsoever. It’s made for a very intimate album filled with a certain warmth despite Harris’s creepy singing; hearing Harris tap their foot and pop off a few random spoken lines keeps things interesting to say the least. It’s a tour de force of something, even if I’m not exactly sure what. A

Playlist

A seriously abridged compendium of recent and future CD releases

• Friday, Jan. 19, will see buckets of new rock ’n’ roll CDs dumped into the stores by guys with trucks, that’s how it works, folks! I can safely predict that a few trucks will be filled to bursting with the new Green Day album, Saviors, when it comes out this Friday, so that 35-year-olds will buy them and relive the days of skateboarding and having no clue whatsoever what punk really means, good times, amirite folks? Yes, yes, I was there, when they first arrived on the scene, and all the old punks were like “OK, it’s official, punk is dead,” but I was in a cover band at the time, and the bass player wanted to do “Longview” (I guess because maybe he thought that somehow an 8-year-old who actually liked Green Day would somehow end up in one of the adults-only clubs we played at), so I had to learn the lyrics to that dumb song, and every time we played it I’d have to go wash out my ears with some Ramones or Buzzcocks just to keep my stomach calm. Anyhoo, FYI, when anyone asked me whether or not I actually liked Green Day, I’d always change the subject to sports (all the Boston teams were losers back then, sort of like they are now) so I wouldn’t have to admit that I was just singing the Green Day song for money from drunks, but in retrospect I forgive the band for destroying punk once and for all, because I actually did like one of the songs, I forget which — oh, “American Idiot,” that one. It’s sort of like ’80s Joan Jett but with guys singing, and, just like that, I’ve digressed. Since there’s no way punk could be destroyed any more than it is, I suppose I’ll trudge over to the YouTube and see what they’re yammering about now, in the opening song “The American Dream Is Killing Me.” Ack, why would anyone in a band even want to play this song, it’s just “Longview” except the guitars have about 50 overdubs, and, as usual it isn’t actually punk, it’s something for Nylon to write about and promptly forget forever. It basically sounds like Weezer trying to be Foo Fighters or something. All set with this, barf barf barf.

• If you put Versus and Sheryl Crow into a Mixmaster and flipped the switch, you’d have “Honey,” the leadoff single from the upcoming Packs album, Melt the Honey. This Canadian slacker-indie band, led by Madeline Link, has been compared to Best Coast, though I don’t know why; they tend to write generally hookless tunes and throw them out on their Bandcamp space without much ado, a practice I’m fine with overall, I suppose, but I’d almost rather subject myself to a Pavement LP (I’m kidding, there’s literally nothing worse than Pavement, as you probably know) than investigate this disposable nonsense, but for its part at least it isn’t shapeless musical tapioca like Broken Social Scene (sorry, did that sound grumpy? I can never tell).

• Today I learned that feminist-indie band Sleater-Kinney took its name from a road in Lacey, Washington. I also found out that they’ve still got it, because their new LP, Little Rope, is actually pretty good. You can listen to the whole thing on YouTube, if that’s your wont, and if you do, you’ll hear some sturdy, interesting, Wire-like art-rock on “Say It Like You Mean It,” and “Hell” will probably remind you of the No-Nos. Best stuff I’ve heard from them, anyway.

• We’ll wrap things up with a seriously casual shoegaze band from Bristol, U.K., The Fauns, whose new LP, How Lost, is their first in 10 years! The title track’s guitar line evokes Modern English’s “I Melt With You” and the lady’s singing is neck-deep in reverb. Yup, it’s a shoegaze band all right, end of mini-review!

Royal Pretender Cake

This is not an authentic Mardi Gras King Cake. An actual New Orleanian would sneer at this hard enough to sprain her lip. But a real King Cake is actually a member of the bread family and takes about five hours to make. This is a delicious, dense, moist almond cake that will serve you in good stead.

Cake

  • 2½ cups (300 grams) all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ cup (162 grams) whole milk
  • ½ cup (120 grams) sour cream
  • 2¼ cups (450 grams) sugar
  • 7 ounces (1 tube) almond paste – you can find this in the baking/spices section of your supermarket
  • 2 teaspoons orange zest – the zest of one large orange
  • 1 8-ounce package cream cheese
  • 4 eggs
  • 3 Tablespoon (45 grams) amaretto
  • ¼ teaspoon almond extract

Glaze

  • 2 cups (227 grams) powdered sugar
  • 1 teaspoon almond extract
  • pinch salt
  • 2 to 3 Tablespoons milk – enough to make a spoonable glaze

Garnish

  • Gold, purple, and green sprinkles or sanding sugar – you can find these online or at a craft store

A small plastic baby that you will bake into the cake for luck. You might or might not actually have a small plastic baby to hand. If you do not, you can substitute some other small non-poisonous object in its place, such as a foreign coin, a marble, or one of those small ceramic figures that are sometimes included in boxes of tea.

Bring all the cake ingredients to room temperature. This recipe will work if the cream cheese and almond paste are cold, but they will be temperamental and will require some persuasion to blend together gracefully.

Preheat your oven to 350ºF. Prepare a large Bundt pan — I brush the inside with a mixture of equal parts shortening, vegetable oil and flour.

In a medium bowl, combine the dry ingredients — the flour, salt and baking powder. Set aside.

In a jar or measuring cup, combine the milk and sour cream. Set aside.

In a stand mixer, or using a hand-held electric mixer, combine the almond paste — cut into small pieces — and the sugar. Mix at slow speed; the mixture looks like damp sand. If you do not cut the almond paste into small pieces, it will fight against its fate and throw plumes of sugar out of your mixing bowl in protest. If this starts happening, cover the bowl with a tea towel and be careful that it doesn’t get sucked up into the beaters.

Add the orange zest and cream cheese. Mix to combine. Again, this will go more smoothly if the cream cheese is at room temperature.

Mix in the eggs, one at a time, then add the amaretto and almond extract. Scrape down the sides of the bowl if you need to. Once everything is thoroughly mixed, beat at a higher speed, until the proto-batter is a little fluffy.

Add the dry ingredients and the milk/sour cream mixture a little at a time, alternating between the two, until the batter is smooth and battery.

Pour half the batter into the prepared Bundt pan, which has been patiently waiting for you.

Drop your small plastic baby into the Bundt pan. “Godspeed, my friend,” would be a good sentiment to express at this point. Extra points if you say it in French.

Pour the rest of the batter into the pan, covering your Cake Baby.

Bake for 50 to 60 minutes, until a toothpick comes out clean or it reaches an internal temperature of 200ºF.

Cool on a rack for 20 minutes before inverting onto a plate. Let it cool thoroughly before glazing and decorating it. Decorate a third of the cake in each of the colors of sugar or sprinkles. This is not a time to exercise restraint. “Garish” should be the absolute minimum level of decoration you are looking for.

This is a first-class snack cake. It is meant to be shared. A traditional King Cake is supposed to be eaten with friends. Whoever finds the baby in their slice is supposed to host the Mardi Gras party the following year. You should feel free to set the stakes to work with your particular group of friends, relatives, or co-workers.

Laissez les bon temps rouler!

Featured photo: Not King cake. Photo by John Fladd.

In the kitchen with Lior Sadeh

Clinical herbalist Lior Sadeh has been growing herbs and making products for 12 years. Having closed the physical location of Bee Fields Farm, Sadeh works with people to reduce inflammation and heal their gut by making lifestyle changes, with herbs and supplements and bone broth, by reducing stress and making detox part of their everyday lifestyle. Her products include herbal tea blends, herbal infused honey, oils, salves, creams, extracts, elixirs and more. You can find her at the Concord Winter Farmers Market.

What is your must-have kitchen item?

I think a good knife and a cutting board are a must. … I love my slow cooker … I do bone broth in it so whenever I am eating meat I collect the bones and cook them for a couple of days with a little bit of vinegar to make bone broth and then I use it in all my cooking and it’s very healing for the digestive tract and it’s also filled with minerals.

What would you have for your last meal?

I love salmon.

What is your favorite local eatery?

Riverside Cafe in Milford.

Name a celebrity you would like to see trying something you made.

For me celebrities are farmers … farming is hard work that is not rewarded … farmers should be celebrities because in all kinds of weather farmers get up and go out and take care of the animals and the plants so we all do have food, so my celebrities are farmers and I would love it if farmers would drink my tea.

What is your favorite product that you make?

I love the teas because I think if a person takes the time to make themselves a cup of tea and sits down … and relaxes with it and really kind of all body experience, they start a good chance to follow … any herbal program and succeed in getting what they want from it. … I don’t believe in quick fixes, and there are a lot of herbal medicines like tincture that you can squirt … and then rush off to the next thing that you do, and I think that tea forces us to sit down … [and] forces you to breathe. … When you drink a cup of tea and you sit down with it you have this moment of breathing and letting go and just checking with yourself how it feels to be in your body.

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

I don’t know … I’m not a trendy person.

What is your favorite thing to cook at home?

I’m very seasonal. I really love soups in the winter, and in the summer I love salads, especially Israeli salad with a lot of cucumbers and tomatoes when they are in season.

Immune Supporting Bone Broth
from the kitchen of Lior Sadeh

Bones collected from chicken, lamb or beef organically raised or 100 percent grass-fed
4 quarts water
2 Tablespoons apple cider vinegar
1 handful dried burdock root
1 handful dried astragalus root
1 handful dried reishi mushroom

I start my bone broth after eating a whole chicken. I collect the bones and place them in a slow cooker.
Cover with water. You want to use clean, not fluoridated water.
Add the apple cider vinegar.
Bring to a boil, reduce heat and let simmer for a couple of days.
Check a couple of times a day to make sure you have enough water in the pot. If needed, add water.
You can always add other bones. My bone broth simmers for close to a week and I add bones to it as the week goes.
Twelve hours before you are ready to strain broth, add the herbs.
Strain, pour into a mason jar, cool and refrigerate.
You can drink a cup of warm broth daily or use it in cooking soups, stews and grains.

Featured photo: Lior Sadeh. Courtesy photo.

Just like mom used to make

Manchester native opens homestead business to honor her mother and yia yia

On Nov. 11, 2023, Barbara George made her business debut at the Manchester Memorial Craft Fair with Auntie B’s Greek Pastries, a homestead baking company through which she bakes pastries from her mother and yia yia’s (grandmother’s) recipes.

“I watched my mom bake for so many years and kept notes to keep the recipes alive, as she never used recipes — the recipes were all in her head,” George said in an email. “I would ask her to make one of her specialties, and once she was ready to add the ingredients I would measure them out and that’s how I captured her recipe. As she gave me tips along the way as we baked together, I would write [them] down. They come in so handy to this day where I’m not able to ask her.”

Having grown up in the Manchester area, George attended Plymouth State University before starting a 38-year career in sales, with baking remaining a hobby. She spent 22 of those years in California, where she would bake for friends, before moving back to the Granite State. Back home after the passing of her mother, friends would request she bake her mother’s recipes for family events, and she started to imagine turning it into a business.

“It was Covid year and I followed a lot of people on Instagram [who] baked or opened up their own baking businesses,” George said. “It’s been over a couple years that has gotten me to this point and I just thought where people are enjoying them that I would … try my hand at [home baking].”

After seeing a post about the Manchester Memorial Craft Fair, she reached out to become a vendor where her baking would officially become a business and she would sell out of everything she brought.

“Something I learned was that a lot of people don’t know Greek pastries and it was fun telling people about it.” George said. “I was just used to the Greek festivals … I happen to be the parish president at St. Nicholas Greek Orthodox Church … [and] I also volunteer at St. George for their Glendi … so it’s been fun telling people and sampling with them and seeing their reactions to foods they [have] never tried before.”

Out of her home, George makes Flo Flo’s nut rolls, her mother’s variation on baklava, koulourakia, which are Greek twist cookies, and custom orders that people request.

“I always hoped that I could get my mom’s and yia yia’s recipes out to more people and that seems to be happening,” George said. “I just always get excited that people want to try my products and they want to buy my products. I think that’s fantastic and I’m always appreciative of that.”

Auntie B’s Greek Pastries
Where: Bedford
Call or send an email to place your order. Visit auntiebsgreekpastries.com

Featured photo: Barbara George with a few of the featured items she sells. Courtesy photo.

The Weekly Dish 24/01/18

News from the local food scene

See vineyard, taste wine: Experience the Fire Tower Winter Wonderland Wine Tasting Experience at Averill House Vineyard (21 Averill Road in Brookline; averillhousevineyard.com) at various times on Fridays through Sunday in January through March. With a view of the vineyard, enjoy a private outdoor tasting of four wines around outdoor pellet stoves. Each ticket ($59) accounts for two adults and each additional person will cost $15 for a maximum of eight people. Children under 13 are free and pets are welcome if on a leash. Get your tickets at eventbrite.com.

Wine in an igloo: Enjoy a charcuterie board with meat, nuts, cheese and crackers and taste four wines in a private Norwegian-themed igloo or gazebo Averill House Vineyard (21 Averill Road in Brookline; averillhousevineyard.com) with theme lighting and music. Gazebos also include a fireplace and fluffy living room. Dates are available in January through March, on Fridays through Sundays as well as Wednesday, Feb. 14. Tickets ($100) account for two people and can be purchased via eventbrite.

Drinks for a cause: On Saturday, Jan. 20, To Share Brewing Co., New Hampshire Brewers Association and Old Dogs Go To Helen host Pints and Flights for Old Dogs Go To Helen. One dollar from every pint or flight sold will be donated to ODGTH, a senior and hospice dog rescue and sanctuary.

Cupcake decorating for kids: Uno Pizzeria & Grill (15 Fort Eddy Road, Concord) hosts a kids’ winter cupcake decorating class on Tuesday, Jan. 23, from 4 to 9 p.m. Call to make your reservation.

Wines of Italy: Wine expert Anne Arnold will lead you through The Wonderful Wines of Italy hosted by From the Vine to Wine at Stroll Café & Wine Bar (15 Portwalk Place, Portsmouth) on Thursday, Feb. 1, from 6 to 7:30 p.m. Tickets range from $50 to $65 on eventbrite.

Chocolate, wine, dinner: The 17th annual Chocolate Madness Wine Pairing Dinner at Zorvino Vineyards (226 Main St., Sandown) on Thursday, Feb. 1 starting at 6:30 p.m. with a cocktail hour and dinner at 7:30 p.m. Tickets are $85 and can be purchased via eventbrite.

Farm-to-table tasting: Restoration Acres Farm hosts a farm-to-table tasting on Saturday, Feb. 3, from 4:30 to 8 p.m. at Black Swan Inn (354 W. Main St., Tilton) featuring food from local farmers and artisans, wine and mead sampling from Hermit Woods winery and live music by Audrey Drake. Tickets are $85 and can be purchased via eventbrite.

On The Job – Andrew Williamson and Larry Williamson

Roofing and gutter specialists

Andrew Williamson and Larry Williamson own North East Roof Tune-Ups, a roof and gutter maintenance company out of Manchester.

Explain your job and what it entails.

We specialize in roof repair and maintenance and all aspects of gutters. We both clean and install custom gutters, downspouts and gutter covers designed for our New England weather.

How long have you had this job?

We initiated North East Roof Tune-Ups in February 2020, previously operating as New England Gutter Systems from March 2016 to 2020.

What led you to this career field and your current job?

Our journey began under our father’s business, Premier Gutter Systems, from 2009 to 2014. …We started out cleaning gutters. We added the gutter machine and started doing gutter installations shortly after. Later we added the roof tune-up package. In the last two years we added services for property managers and Realtors. We also offer 7-inch gutters for commercial buildings.

What kind of education or training did you need?

We mainly learned on the job from our father teaching us side by side. We are constantly learning new things from trade groups and forums.

What is your typical at-work uniform or attire?

Our uniform features the company’s logo, trade and contact information, and proper footwear.

What is the most challenging thing about your work, and how do you deal with it?

Constantly improving our craft and knowledge to serve our local community effectively. Handling fall rushes by conducting our time wisely and striving for quality and professional service. I would say ‘the cold’ but, hey, this is New England.

What do you wish other people knew about your job?

It’s not easy but we love it. Our work is essential in preventing potential damage to your home.

What was the first job you ever had?

Andrew worked for Premier Gutter Systems, and Larry was a grill cook at Wendy’s.

What’s the best piece of work-related advice you’ve ever received?

You have to enjoy what you do for work.

Five favorites
Favorite book: The Seven Habits of Highly Effective People. This book is a great blueprint of how to live your life.
Favorite movie: We don’t have much time for movies. I guess movies with the kiddos on the weekend.
Favorite music: We like all kinds of music. We really enjoy checking out local bands.
Favorite food: We are on the road a lot. We have favorite small diners in every town. Then, of course, pizza.
Favorite thing about NH: Its scenic wonders. An hour or so one way gets you to our gorgeous lakes and mountains while the other direction gets you to gorgeous beaches on the ocean.

Featured photo: Andrew Williamson and Larry Williamson. Courtesy photo.

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