Issue 12  •  Spring 2013

Friendly Packages & Make Dews

Written by Carolyn Mark
 Active Image Carolyn Mark is an alt-country singer-songwriter who has two recipe books—which she kind of gears toward music enthusiasts—under her belt. Read on and you will see what we mean!  
Photo by J McLaughlin
 
Carolyn Mark is an alt-country singer-songwriter who has two recipe books—which she kind of gears toward music enthusiasts—under her belt. Read on and you will see what we mean!

Friendly Packages

Ingredients:
• 1 package roasted dried seaweed sheets
• 1 1/2 cups brown rice (enough for 4)
• 4 yams
• 1 bunch kale
• juice and zest of 1 lemon or orange
• 3-4 cloves chopped garlic
• 1 teaspoon minced ginger
• 1 splash seasoned rice wine vinegar
• 2 splashes olive oil
• 2 tablespoons sesame seeds (optional)
• avocado slices (optional)

Directions:

1. Mix the rice with about three cups of water and boil for about 50 minutes.

2. Peel, cube, and drizzle yams with olive oil, salt, and pepper. Wrap them in foil and bake them at 400 degrees for about 45 minutes.

3. Drizzle 1 bunch of kale with rice wine vinegar, lemon juice and zest, garlic, minced ginger, and olive oil. Then, steam the kale.

4. Spoon rice, yams, kale, avocado slices, and sesame seeds onto seaweed sheets. Roll the sheets into cones, triangles, or burritos.

5. Repeat until ingredients run out and feed them to your band before the gig for maximum power.

6. Serve with Rosemount Shiraz and/or Heinekens and fizzy water whilst listening to the Pink Mountaintops.

Make-Dews: The Solution to an Ice Crisis

 
Ingredients:
• 1 large white Freezie (ice push-pop in plastic)
• 1 shot of tequila
• 1 lemon
• blueberries to taste
• fizzy water to taste

Directions:

1. Break the Freezie up in a to-go mug.

2. Pour in the shot of tequila.

3. Squeeze in the juice of the lemon.

4. Throw in a few blueberries.

5. Top with fizzy water.

6. Smoke some weed and catch the last two bands at the festival. Everything will be OK!

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