Seuss hats, pink's history, rare Hitchcock silents

Some of you know that I got my car Rosco because, five years ago this September, I had the great privilege of speaking at a small retreat Charlie Peacock organized for young musicians. I'm still not quite sure how I wound up there, but it was an experience I'll never forget, and the start of some special new friendships.

About 60 musicians attended the retreat — some you've probably heard of and many you haven't, but should. One of them was a man from L.A. named Will Gray. Earlier this month, I got the shocking news that Will recently died of a cancer only discovered this past fall (2012); I believe he was in his early 30s.

In the course of learning about his death, I also found out that Will directed a documentary about independent musicians called Broke*. Just released in June, the film features Buddy Miller, Bobby Bare Jr., John Legend, Kelly Clarkson, Trent Dabbs and many other musicians. You can buy Broke* on iTunes. I thought the best tribute I could offer to this talented musician was to share his music and movie with all of you.
:: our stuff ::
:: special events & exhibits ::
  • Watch one or several rare silent Hitchcock films, Aug. 16-31 at the Berkeley Art Museum and Pacific Film Archive. I might be up for seeing some of these, so let me know if you're interested.
  • Aug. 30-Sept. 15, the Dr. Seuss hat collection returns to the Bay Area, for a two-week run in Sausalito. This time I'm determined to see it! Petri's Fine Arts (690 Bridgeway, open 10-6 daily).
:: tunes ::
:: visual art & film ::
:: reading/food for thought ::
:: food ::
For more than a year now, I've been getting a regular CSA box -- first every three weeks, now every two. Because of the summer harvest, though, that's meant lots and lots of tomatoes (2.5 pounds in the last box alone). Last night I decided to try an intriguing "tomato casserole" recipe in my Deaf Smith cookbook. I can't find it online, but here's the gist:
  • 12-15 tomatoes (they must be small? I used 7 heirlooms = 2.5 pounds, plus a pint of cherry tomotoes)
  • 2-3 jalapenos, which I think they suggested you roast and chop (I used two chipotles, which produced a pretty spicy dish; you might want to start with one and adjust to taste)
  • 4 slices of bread, cubed
  • salt and pepper to taste
  • grated cheese to top
Roughly chop the tomatoes and add them to a deep, heavy pan along with the peppers. Bring to a boil and simmer until thick -- at least 30 minutes. Season to taste with salt and pepper, then stir in the bread crumbs. Pour into a 2-quart baking pan (9x9) and bake at 350 for 30 minutes or until somewhat firm. You don't want it too soupy. Top servings with grated cheese.

I let my casserole sit a while before serving, but it was still a bit loose (the type and staleness of the bread used might make a difference). I think it would be equally good if you cooked and crumbled a few slices of bacon and stirred that in before baking. An interesting use of tomatoes, at any rate! The cookbook claimed this was an old recipe, handed down over several generations.

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