Check out what flicks I'm
enjoying at the mo
Current sounds that my ears are enjoying
Got some downtime? This is my
current favourite read
See what tasty goodness
STAR WARS - THE FORCE AWAKENS
Thirty years after the defeat of the Galactic Empire, the galaxy faces a new threat from the evil Kylo Ren (Adam Driver) and the First Order. When a defector named Finn crash-lands on a desert planet, he meets Rey (Daisy Ridley), a tough scavenger whose droid contains a top-secret map. Together, the young duo joins forces with Han Solo (Harrison Ford) to make sure the Resistance receives the intelligence concerning the whereabouts of Luke Skywalker (Mark Hamill), the last of the Jedi Knights.
I’m going in for another re-watch of this after being blown away when I saw it on the big screen. Star Wars in 1977 was my first big movie event, and I think they captured the feel of the original perfectly. There has been so much debate about JJ Abrams re-boot, but for me - it was perfect!!.
THE FOO FIGHTERS - Wasting Light
Released on April 12, 2011, Wasting Light is the seventh studio album by theFoo Fighters. It's the first album to feature rhythm guitarist Pat Smear since The Colour and the Shape (1997), making the band a five piece with the album.
Wishing to capture the essence of the group's earlier work and avoid the artificiality of digital recording, frontman Dave Grohl arranged for the band to record in his garage in Encino, California using only analog equipment.
I just love the Foo Fighters, and this would have to be my favourite “Fooeys” album. Theres something about the rawness of analogue. I grew up using analogue equipment in my radio days!
It’s a great sound and there are some brilliant songs on this album. My favourite would have to be “Rosemary” with former Husker Dü and Sugar, guitarist/vocalist/legend Bob Mould. Old school Rock. Love it!.
THE WAR OF ART: BREAK THROUGH THE BLOCKS & WIN YOUR INNER CREATIVE BATTLES - Steven Pressfield
A succinct, engaging, and practical guide for succeeding in any creative sphere, The War of Art is nothing less than Sun-Tzu for the soul.
What keeps so many of us from doing what we long to do?
Why is there a naysayer within? How can we avoid the roadblocks of any creative endeavor—be it starting up a dream business venture, writing a novel, or painting a masterpiece?
I’ll be honest - I’m not a bookworm. And when it comes to learning and personal development, I usually prefer hands on experiences. But this book was so addictive I read it in no time - and I’m about to read it again! It’s structured in short, stand alone chapters, so it’s easy to pick up, put down and pick up again. The main theme is how resistance is the core of all creative battles. It’s brilliant. A must read for anyone!
CasseRocknRoll (aka Boeuf Bourguignon
or Beef Bourguignon)
Before I start talking about my daughters favourite dish, I have to acknowledge that I 100% based it on Anthony Bourdain’s Recipe for Boeuf Bourguignon from his amazing Anthony Bourdain's "Les Halles” Cookbook. So if you are seriously interested in amazing French cuisine, I suggest you click on the link and just buy his book. This guy is the master!
I have been using his recipe for ages, but could never get my daughter to eat it. So I decided to call it CasseRocknRoll and somehow she bought it, and now it’s her favourite dish. I just have to make sure I pick the carrot out for her…
I’ll tell you another time about the Pies I make from this. But in the meantime - this is how I make my version of what is a Classic French dish.
Ok. So first I cut up the beef into cubes, season with salt & pepper and cook in batches until brown. Put aside and throw in the onions (I think the more the better - onions are awesome). Then chuck in some flour to soak up the juices, then a good pour of wine to bring out the best bits that are stuck to the bottom, then I put in carrots, the bouquet garni and put the meat back in and top up with water until everything is covered. I usually swap out some water with about half a cup of beef stock if I have it.
Then I cook in the oven for about 5 hours on around 180 c. With the flour in there, it will break up ad thicken nicely. I like to have it with mash and green veges, but really you could eat this by itself with a wooden fork, stone cold and it would still be amazing.
I use a scan pan or similar. Something that is non stick that can go on the stove and also be baked in the oven.
As I said at the start. This is just some hacks version of a masters dish. Please - even if you don’t buy the book - at least read it and take notes from his recipe. Enjoy!!