Party promotion usually is focused around clubbing. Back in the day, it’d be renting out FOE (Fraternal Order of Eagles) halls or rec centers. DJ’s and b-boying. Then of course renting out clubs on a Thursday, all black everything. Even now, especially amongst the AZN scene, it’s still all black everything. Maybe it’s Belasco. Thousands. Wait in line. Girls looking all fine.
But when did it go from meat market to a food focused night market?
I worked the 626 Asian Night Market festival yesterday with my band, Kogi.
It’s been pretty damn hot lately so I thought why not cool the screen down a bit with things that I cool down with.
Not sure about you but when it’s hot like this all I think about is the Rosie Perez ice cube scene in Do the Right Thing.
Life brings surprises sometimes that I thoroughly enjoy. I was chillin’ with my crew at a local food festival and a cool ass dude handed me a chocolate bar. It’s a fucking food festival so we ate it.
Big ups to the 420 chocolate bar by The Venice Cookie Company. Amazing stuff. As soon as I bit into it, I knew it was special. It felt like a pillow of THC exploding in crushed velvet. Then a tickle in the jaw as if vines were growing through your skeleton bones and gently taking over the trellis. It was only a piece of a chocolate bar, everything would be alright. Then boom. I was running naked through Mars. I can empathize with those balloons that get to enjoy helium as their daily job. Props to whoever made that candy bar. And it’s so wonderful that I still have that silent connection to the strangers that drop gifts.
Oh and if you get the munchies, here’s a quick vinaigrette that will make eating salad a joy and not a chore.
2 cups of soy sauce
2 cups of rice wine vinegar
1/2 cup of sugar
1 bunch of green onions, cleaned and rough chopped
1 cup of Mirin
3.5 cups of canola oil
1 tablespoon of garlic
1 stalk of lemongrass minced
1 cup of chopped cilantro
I tablespoon of ginger
1 orange squeezed
I’m traveling this week. Somewhere near the North Pole where the skies are green and the sun hardly ever sets. So here is a sunset from the Malibu canyons to keep us connected as I disconnect for a bit.
I’m really happy with this condensed milk granita I’ve been fucking wit.
Try this simplified version and eat it with juicy peaches and nectarines.
4 cups warm water
1 cup condensed milk
Squeeze of half a lemon
1 heaping tablespoon of crushed roasted sesame seeds
Whisk it all together till smooth, then pour into a shallow pan and place in freezer. Run a fork through it in swirling motions every 30 minutes till frozen. About 3-4 hours total intervals.
Scrape the granita with a spoon and serve in an ice cold bowl with chopped stone fruit and julienne basil.
I’m in a NY State of Mind for some reason.
In the headphones right about now:
Chillin with the homie from Queens.
Shout out to RekStizzy and GUMSHIP.com
Shout out to the 7 Train and that $1 skewer guy.
Big ups to my extended families that have been going hard in liquor stores and shops in the Bronx and BK for years.
I see you.
Everything above the hundreds where I used to chill.
Down to the Village where I’d get my fill.
Midtown always makes me think of Shrimp Cocktail for some reason.
Here’s the best cocktail recipe ever from me. Don’t front.
1/2 number ten can of ketchup
1/2 number ten can of Heinz Chili Sauce
1 1/4 cups of prepared horseradish
1/2 bottle of Sriracha
3/4 cup of Worchestershire Sauce
3 lemons, squeezed
Pinch of salt and cracked black pepper
Whisk everything together.
Grate fresh horseradish on top.
Up a ton
Past the ports
Through the foothills
You think it’s still LA of sorts
But all you smell are strawberries.
Fresas that are fresca.
It comes in through your vents
All up in your nasal,
Backs are bent
The air is thick with that viscous
Like living in a mason jar of jam
Life seems so swell.
But it can be hard
Living in the Nard.
Big ups though to all my Chicanos
Doing their thing
I remember the days when Fernando Vargas would rule that ring.
Thorne Family Farms
is from Malibu and not the Nard. But these are some of the most delicious strawberries I’ve ever had and with a name like Home Grown, they were destined to be in my life. Make them a part of yours.
Here’s a little funky jam to put in your refrigerator.
Strawberry, Strawberry, that neighborhood Ho
1 cup of strawberries puréed
2 garlic cloves minced into a purée
3 Thai bird chilies, minced
2 tablespoons of sugar
1 tablespoon of lime juice
2 tablespoons of fish sauce
1 tablespoon of Thai basil, chiffonade
1 teaspoon of ginger, minced
Mix everything together and let it marinate.
Then use on everything.