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Nov 2011 17

by Ryker Suicide

I saw Fatality posted that she made these in The Kitchen Group, I asked her for her recipe but she said she sort of just did her own version of a very basic recipe. So I did the same. It was delicious! A fantastic autumn dish with a little kick. I have to credit Fatality for the pickled onion idea. ABSOLUTELY made the dish!

Ingredients Tacos:

  • 1 can of black beans
  • 1/2 can of Ro*Tel diced tomatoes with peppers
  • Lime juice
  • Fresh cilantro
  • 1 clove of garlic
  • 1 small butternut squash
  • Olive oil
  • 1 package of ground tofu “beef” bits (I love Smart Ground Original)
  • 1 TBS Chinese 5 spice seasoning
  • Ground Sage (to taste, I used about a TBS)
  • Sea salt and fresh ground pepper to taste
  • 1/2 TBS ground cumin
  • Pickled onions (recipe follows)
  • 3 diced peppers (jalapenos or serranos work great)
  • Optional: Sour cream or yogurt (I used soy yogurt, to keep with the vegan theme)
  • Corn Tortillas

Preparation:

Combine beans, Ro*Tel tomatoes, lime juice (I used a generous squirt of refrigerated lime juice), and about 1/8 of a cup of chopped cilantro leaves. Stir until warm, add 1 clove of crushed garlic and simmer on low stirring occasionally to prevent beans/garlic from burning.

In a large skillet heat olive oil (a few turns of the pan) until it begins to smoke. Add chopped butternut squash (about 1/4 inch pieces or so, whatever your preference is), ground sage (fresh would also probably work great here, I just didn’t have any on hand), salt/pepper, 5 spice, and ground cumin. Sauté for about 10 minutes until squash is very tender. Add “beef” crumbles and a pinch more of previously mentioned spices (to taste) and cook another 4-6 minutes until flavors have combined and are scrumptious!

Warm tortillas in a dry pan. Serve butternut squash/veggie ground mixture topped with beans, diced jalapenos/serranos, pickled onions, yogurt, and fresh cilantro.

Eat and enjoy!

Ingredients Pickled Onions:

  • 1 cup of red wine
  • 1 cup of red wine vinegar
  • Approx. 1 TBS mustard seed
  • Approx 2 TBS whole peppercorns
  • 1/2 cup of packed brown sugar
  • 2 tsp red pepper flakes
  • 2 small yellow onions

Preparation:

Combine red wine and red wine vinegar in a pan over med-low heat. Stir in sugar until melted. Add mustard seed, peppercorns and pepper flakes. Add onions (I sliced them in half and then did thin slices). Heat over medium-high until boils. Transfer to mason jar and allow to pickle 8-12 hours (or longer). They keep for about 10-14 days in the fridge and are heavenly 🙂

[..]

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Nov 2011 10

by Laurelin

“Please go with me,” my friend Leanne asked. “I really need this job but I can’t go alone.” I was doubtful. I didn’t want to work at that strip club in Providence, she did. But I guess it wouldn’t kill me to tag along. “Just waitressing,” she had said, and I agreed. There was a group of about ten girls and the club manager gave us all a tour of the floor, the back rooms, and backstage. It was a lot bigger than it looked outside, dimly lit with flashing lights, perfect cooshy chairs lined a perfectly strobe lit stage, and a DJ announced each girl as they started to dance, looking more beautiful than anyone I had ever seen. When it came time to fill out an application I shook my head, but the manager touched my elbow and gave such an encouraging smile that I thought, “well, maybe.”

She called exactly a week later, saying I had a job. My friend didn’t get a call, and even though I felt terrible I also got a bit of a rush. This was so… dangerous. Not my style. I was still in college, in a sorority who’s motto was “Be womanly always.” This was womanly, I guess. Naked womanly. I was all in. The manager met me at the front door and walked me in, showing me to my dressing room and handing me my waitressing uniform. It was the most wonderful thing I had ever seen — black lace up knee high pleather boots with lace up matching pleather booty shorts and a black and red striped lace up corset. It all fit like a glove. I looked at myself in the mirror with what seemed like millions of movie star dressing room light bulbs making me glow. All I could hear was the pounding of my heart and I stepped out of the room and into the dark.

I don’t remember when I went from nervous to confident, from being the new girl to being the girl who commanded the room. Days turned to weeks and weeks to months, and a few shifts a week turned full time. I was still in college and making more money than I knew what to do with. I knew every man that set foot into that club, and I knew their stories and what they drank and what they wanted to talk about, especially what they wanted to hear. These men were lonely, whether it be a wife or girlfriend who had settled into routine too quickly, or if there was no one really in the picture at all, no friends, family, just us, just me, a regular girl transformed by a life of strobe lights and glitter.

Soon I wasn’t just waitressing. There were backrub girls too, and when I saw how much money they were making, after one year I was ready to make the switch. Looking back now I still can’t believe it. Armed with scented baby oil gel I ruined these guys, sending them home slimy and smelling of lavender. One year of work turned to two, and then to three. Back rubs and waitressing were now supplemented with foxy boxing and hot oil and whipped cream wrestling on Friday and Saturday nights. The money rolled in, and every single shift I was smiling. I walked out on the stage to my fake name and I worked the room. I wanted to be there. I loved this act, this secret person, this girl who knew just what to say to walk off making a man feel like a million bucks while really, he was just giving it to me.

I remember the night things started to change. My boyfriend had come to visit, and instead of me being able to visit with him like usual I was busy in the champagne room. I had been in there with a customer for over two hours, and I was drunk. The dancers hated when the guys took me in — I didn’t dance or take off my clothes — I was never am entertainer. This night though, my boyfriend had brought someone for me to meet. “Laurelin, out of the champagne room, you have a guest on the floor!” the DJ announced and I squealed, grabbing the bottle of Moet Nectar and running to see who it was. There was my boyfriend and a man, standing at the stage waiting for me. I stumbled walking up to meet them; champagne and I didn’t always agree on walking in a straight line.

“Laur,” my boyfriend said, grabbing my hand, “meet my Father.”

I stood there, trembling, my confidence and buzz falling into my stomach. I was suddenly aware of how I looked — white high heels, naughty nurse uniform with my ass and frilly red shorts hanging out, too much makeup and a fake orange tan. My fake eyelashes suddenly felt too heavy and I saw myself as this man did, a used up drunk girl who couldn’t even stay and talk because I had to go back into a room and spend time with a man who was old enough to be my father. I couldn’t even shake his hand, one was full of champagne and the other clutched a diamond necklace that man had bought me.

What was going on? I left my boyfriend and his Dad at the stage with a handful of ones, and when I was finished with that work shift I scrubbed my face until it was red. I wanted to see my freckles again. I tugged and combed out my hair until all the curls were gone. The dressing room was exactly the same, with all those shining movie star light bulbs and I really saw myself. Too tan, too thin, the line between me and the girl I created at my club so blurred that I wasn’t sure who was who anymore.

I went home that night with my boyfriend and his Dad, and I know that his Dad still has the t-shirt I gave him from my club. He loved it, loved me and everything about that night, but I was horrified. I went in the next night, done up like always, and I put in my two weeks. The manager looked at me like I was crazy. “You’re our best girl!” he said. “I know,” I said. “But I need to get out of here. It’s time.” He gave me a hug, and those last two weeks were the saddest and happiest of my life. I said my goodbyes and on my last night we had a fantastic party. It’s been seven years since then, and when I walk into that club I still know everyone. The men, the drinks, the stories. It’s impossibly sad, but part of it will always be home. As I drove home to my boyfriend’s house on my last night at the club I turned the radio on, my eyes filling with tears. This was really the end of an era. What now? Where did I go from here?

“Boston” by Augustana was playing on the car radio, a song I had never heard: “I think I’ll go to Boston, I think that I’m just tired, I think I need a new town to leave this all behind, I think I need a sunrise, I’m tired of the sunset…”

“Boston,” I thought. “That sounds nice.”

[..]

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Nov 2011 08

by Ryker Suicide

Last night I made a really yummy tomato bisque. It’s great served topped with your favorite garnishes (cheese, cracked pepper, croustinis, or fresh julienned basil!) and with baby grilled cheese sammies! It’s a perfect cold weather super food, and is easy to make. It also makes a great appetizer for fall/winter dinner parties served in a martini glass

Ingredients:

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped red onions (2 onions)
  • 2 handfuls of baby carrots, chopped
  • 3-4 cloves minced fresh garlic
  • 2 pounds vine-ripened tomatoes, coarsely chopped (3 large
  • 1 can diced tomatoes
  • 1 1/2 teaspoons sugar
  • 1 tablespoon tomato paste
  • 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
  • 3 cups chicken stock
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup heavy cream
  • Garnishes can include all or any of: julienned fresh basil, a basil/Parmesan croustini**, shredded Parmesan, and/or fresh cracked pepper.

Preparation:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper, and stir well. Bring the soup to a boil, lower the heat, and simmer uncovered for about 45- 50 minutes, until the tomatoes are very tender and aromatic.

Add the cream to the soup and ladle it by serving into blender (or process through food mill or veggie mixer). Reheat the soup over low heat just until hot and serve with desired garnishes.

**Directions for Parmesan Croustini:

Slice a loaf of fresh French bread into small diagonal pieces, sprinkle with olive oil, Parmesan cheese, and a bit of dried sage or basil (basil works particularly well with this recipe). Go easy on the basil if you plan to further garnish the soup with it (recommended). Bake until cheese begins to brown at about 250 degrees (about 10 minutes).

Enjoy!

Related Posts:

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Pumpkin Lasagna

What’s Cooking In SG’s Kitchen? Mimmi Suicide’s Vegan Chili With Guacamole

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Mahi-Mahi Tacos with Red Cabbage Slaw, Avocado-Tomato Salsa and Pineapple Hot Sauce

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Nov 2011 03

by Annarose

A column which highlights SG-worthy watering holes and the house specialities served up in them. This week we pull up a stool at The Drunken Skunk in Cheyenne, WY.

Around 6 PM last night, I got bored and decided I needed to go on an adventure. I started brainstorming places that I haven’t been yet, and since I live in Denver, CO, a road trip to Cheyenne, WY seemed like a perfectly doable adventure. I Googled “cool bars in Cheyenne” and came across The Drunken Skunk. Intrigued by the name of the bar, I got in my little 2000 Honda, Civic and hit the road.

The bar was dark but lively. There were pool tables, a fooseball table, dart boards, video games, and a boxing game. There was a stage where bands from Wyoming, Colorado, and California play on the weekends. The bar top was covered in Crown Royal’s logo and the actual bar itself has large, silver music notes stretching along the entire thing. Classy liquor and rock decor?! Count me in.

Being down the street from The Capitol building, The Drunken Skunk attracts a lot of out-of-towners on the weekends, but there was no mistaking the comfortable atmosphere created by the regulars. While I was sitting at the bar, a guy came around and asked every bar guest to come cheer on his friend as he tried to play the boxing game. His friend Ron, who I met later on in the night, is restricted to a wheel chair due to his Cerebral Palsy. Ron wanted to try the boxing game but was a bit worried about whether or not he’d be able to do it. Everyone made their way over to the game and watched and cheered as Ron successfully attempted to hit the punching bag. As I looked around I realized that there weren’t strangers in The Drunken Skunk — not for very long at least.

On tap I saw the standard beers, Budweiser, Bud Light, Coors Light, and Blue Moon as well as some of my favorites, Fat Tire, 90 Schilling, and Leinenkugel’s Summer Shandy. Bright liquor bottles covered the walls, convincing me to indulge. CJ, the bartender, made me a drink called Skunk Punch, which I deemed quite fitting. Skunk Punch is bright red in color, very sweet, and definitely strong. The wildberry taste masked the liquor for the most part, but there was no mistaking the distinct flavor of Disaronno. CJ said he knew some Suicide Girls who come in and hang out there once in a while. I guess my “cool bar” instincts were dead-on! If you’re feeling a little Skunk Punch, have your bartender whip it up for you:

Skunk Punch

1/3 Skyy Vodka
1/3 Disaronno
1/3 Southern Comfort
Lemonade
Wildberry Juice
Splash of Sprite
Served on the rocks in a highball glass

Find The Drunken Skunk on the interweb, Facebook and Twitter.

Cheers!

Related Posts
Mixology: The Goosetown Tavern, Denver, CO
Mixology: Idle Hands Bar, NYC

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Oct 2011 27

by Laurelin

I have a tattoo on my arm. Well, I have a lot of tattoos on my arm, but the focal point of the whole thing is a portrait of Anne Boleyn. People always ask me, “Why her? Didn’t she get her head chopped off?” Indeed, she did. But that’s not why I have it. Back in the 16th century in England women were expected to be beautiful and ladylike at all times, they were supposed to dance, sing, stitch, and take their place next to their husbands quietly, never betraying emotion, only smiling sweetly even during the worst pain. Anne is a constant reminder of that very behavior. She changed the course of history by never allowing her king to see weakness in spirit. Even after he sentenced her to death she still kept her head high. When I want to cry, I smile sweetly and never betray my feelings. Even when my heart is breaking or when I’m terrified, no one will ever know; I know my place and it’s to never falter.

I’ve always been a fan of the phrase “fake it ’til you make it.” If you act like you know what the hell is going, on people are more likely to think that you do. This can be applied to most any area of your life — most recently for me at work; a promotion at my music club in Boston finds me off the bar and in a brand spanking new manager role which leaves me terrified daily. I have no idea what I’m doing; all these fancy bands and employees now answer to me — I have never been in charge in my life! I just fake it. Act like I know what I’m doing, and it will all fall into place and one day I won’t have to act anymore, one day I really will be this boss lady.

This mantra can be applied to relationships as well. A recent breakup (yes, I know, another one) has left me slightly damaged. I don’t know exactly where it went wrong, but somewhere during our summer in the city we lost something, and it was too far gone to be repaired. Somehow the nights of drinking hadn’t led to those talks that bring people closer together, and instead of trying to fix it, we both allowed the rope to fray until finally, something snapped. We didn’t even have time to heal; working together only a day after the breakup was like rubbing salt into an open wound. I wanted to scream in everyone’s face as I smiled sweetly and took their drink order, “Do you know what this is doing to me?!” Never once did I stumble, and neither did he.

I don’t know if it’s hard for him to see me, and I wonder if he knows that every time I smile or laugh or even talk to him that it’s all an act, every move rehearsed, planned, like a puppet on a stage. I don’t hang out at our bar as much on my nights off, but when I do, every minute spent trying not to look at him feels like an hour. Whatever guy I’m talking to might as well be speaking French, that’s how much I’m paying attention. The room is nothing but a dull roar in the background of my mind, and all I am thinking is “don’t fall.”

There’s something to be said about the way I go about things. Maybe it’s not healthy, maybe it’s avoidance, running away, a sham. Who knows? Maybe this isn’t easy on him either, and watching me just go back to my single life is equally as trying on his shot nerves. I have no way of ever knowing. All I know is that every other time I have built this wall, one day, I wake up and I’m fine. By forcing this immediate friendship I am diving headfirst into daily trauma, but I am laying the groundwork for a normal future. I have no room in my life for hate, so even if I am bursting with anger he’ll never see it.

I know one day, just like all the rest of my ex’s, I will be able to call him a friend. One day I’ll be able to look at him and not have to fake a smile that will tug at the corners of lifeless eyes. One day I will walk into my music club and not shake after I interview an employee or ask a tour manager to please pay attention and sign this contract. Maybe this is life beyond the bar scene after all, being in control and in charge of work and my emotions even though I feel like running to the bathroom in tears. Maybe this is just growing up, accepting this feeling of being scared and alone but powering though because there is no other choice but to go on, no choice but to hold your head high and conquer anything because in this life failure is not an option.

[..]

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Oct 2011 24

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Pumpkin Lasagna

by Ryker Suicide

This is my take on a Robert Irvine recipe. I didn’t like his original too much, it did absolutely nothing for me. Tasted like a million other lasagnas I’ve had before. So I made some changes and the result is this incredible fall dish. So scrumptious!


Ryker Suicide in Perfect Smile

Ingredients:

  • 1 large chopped onion
  • 1 large zuchinni
  • 4-6 cloves of garlic
  • 1 lb of Italian hot turkey sausage casings removed
  • (vegan eggplant sausage also works terrific!!!)

  • 1 cup red wine
  • 1 (28 oz) can of tomato sauce
  • Fresh basil, oregano, and parsley chopped (dried also works) to taste
  • 1 lb ricotta cheese
  • 1 1/2 cups mozzarella, grated
  • 1 cup Parmigiano/Romano blend
  • 2 eggs
  • 2 cups pumpkin puree
  • Kosher salt and fresh ground pepper to taste
  • Chinese five spice (or cinnamon, anise, clove, fennel seed, Sichuan pepper seasonings) to taste (approx. 5 teaspoons)
  • 1 lb lasagna noodles

Preparation:
Sauté onion in olive oil until translucent, add garlic and continue cooking until aromatic (about 30-45 seconds). Then add meat and crumble with wooden spoon as it browns. Add zucchini, cook an additional 5 minutes and then set aside. Season with a bit of five spice (or substitute cinnamon, clove, fennel seed, Sichuan pepper, anise seed, and/or nutmeg).

In a large pot boil salted water and cook lasagna noodles.

In a medium pot combine tomato sauce and wine, bring to a boil then add salt, pepper, and herbs to taste. Set to simmer stirring occasionally.

In a large mixing bowl mix together ricotta, mozzarella, and Parmigiano/Romano cheeses. Add pumpkin puree and eggs and combine well. Season with five spice, and salt/pepper to taste.

Preheat oven to 350 degrees. Once noodles are cooked and drained, start to piece together lasagna as follows: 1 layer of sauce, 1 layer of pasta, then add half of the sausage mixture and half of the cheese mixture. 1 more layer of pasta, 1 more layer of sauce, and the remaining sausage and cheese filling. Top with 1 more layer of pasta and sauce. Sprinkle mozzarella, and the Parmigiano/Romano cheese blend on top.

Bake for about 25-30 minutes until cheese is melted, bubbly and beginning to brown. Allow to cool about 15 minutes before serving so lasagna can set.

Eat and enjoy!

Related Posts:

What’s Cooking In SG’s Kitchen? Mimmi Suicide’s Vegan Chili With Guacamole

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Mahi-Mahi Tacos with Red Cabbage Slaw, Avocado-Tomato Salsa and Pineapple Hot Sauce

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Oct 2011 20

by Annarose

A column which highlights some of SG’s fave watering holes and the house specialities served up in them. This week we pull up a stool at the Idle Hands Bar in NYC.

Bourbon, beer, and rock…oh my! Celebrating a one year anniversary in the East Village of New York City, Idle Hands Bar is a classy place to toss back a few brews and rock out. The libation station carries over 85 different bottles of bourbon and over 50 craft beers from across the globe. In addition, they recently partnered with That Burger and now serve some of the best burgers in Manhattan at a reasonable price (ranging from $5.50 to $11.00).

After talking with Marc Schapiro and Rob Morton, partner owners of Idle Hands, it became clear to me that their overall goal is to have a good time with delicious drinks and rockin’ music. They frequently host parties for bands and have a reputation for awesome post-concert afterparties. Prior to opening the bar, the guys worked in the music/entertainment industry with bands like Shadows Fall, Thursday, Dillinger Escape Plan, and various record companies. Marc also told me that As I Lay Dying and All Time Low have partied at Idle Hands, which just so happen to be two of my favorite bands.

Rob, the head bartender, sent me the recipe for his signature drink, the Battle of New Orleans, which is a twist on an old-fashioned whiskey cocktail called the Sazerac that Rob’s finessed with his own unique spin.

Idle Hands’ Battle of New Orleans

2oz bourbon
1.5oz Simple Syrup
Dash Angostura Bitters
Dash Peychaud’s Bitters
Touch of Herbsaint to rinse the glass

Served in a champagne coup

In a pint glass add bourbon, simple syrup, both bitters and lots of ice. Stir for 8-10 seconds to chill the liquid and impart a little water. In the coup add the Herbsaint, tilt the glass and rotate to coat the inside, and then dump the extra. Strain the cocktail into the coup and garnish with the lemon twist.

I’m planning on heading to New York City in December and will absolutely be stopping by to check out the scene. Marc told me that he is a “big fan of SuicideGirls” so I’m pretty positive that I’ll quickly become a big fan of Idle Hands. Unique bourbons, cold brews, and rock & roll?! Sounds like a party I am not going to want to miss!

Find Idle Hands on the interweb, Facebook and Twitter.

Related Posts
Mixology: The Goosetown Tavern, Denver, CO