Jaspar Lepak is coming to play some fine music at our own Peavine Alley. It’s a Friday evening show so head on over after your work-week has weakened you, get revitalized with music.
I have made it even easier to locate my house from the street by covering vast compost piles with blue tarps. The orange porch light is still burning.
Fortunately the music will be around back.
Are you potlucking? We’d love to hear what you will be bringing.
A backyard house concert in the Ballard neighborhood! Peavine Alley and you make this a great venue. It’s a potluck and music extravaganza with folk songstress, Jaspar Lepak! Jaspar will be joined by her husband, Kale Lepak, on accordion and harmonies. $10 Suggested Donation. Kids are welcome.
Keep reading for important details from your host, James Cook. And if you have any questions about the venue, just ask James! RSVP here or just show up!
Listen to Jaspar’s music here: www.jasparlepak.com
How does this whole thing work?
Potluck: I have a propane grill and my chimenea (with charcoals and later wood) more or less at your disposal. The grill is ready any time.
Seating: I have some chairs and blankets. Bring some if you have them too. The yard is shaped like a small amphitheater so it’s pretty forgiving.
Smoking: Don’t blow smoke on your neighbor. The alley is a great place for cigs, with full visibility of the show.
Drinks: I’m hoping to make sangria and iced tea. My beverage fridge died so it’s back to ice chest and bags of ice for all the other stuff anyone brings.
Questions: Just ask!
What shall I make this time? More pork loin? Tacos? Thoughts?
Or maybe something like this but the grass is mostly tan.
And I did hear a rumor there was going to be a posse…
Imagine something like this only with more peavines.
The blue moon will rise at 20:45 (that’s 8:45 PM for the small portion of the world’s population that doesn’t use a 24 hour clock).
Foodwise, I have had four suggestions thus far: 1) more pork loin 2) grilled pizza 3) tacos 4) brats. Discuss.
Folks have asked me about bicycle parking. We have plenty. Safe enough for lacking locks. Come get folked up!
Hey, so it’s one day away! I have a big bag of limes (no need to bring limes!) and a bunch of ginger. I’ll brine the pork loin tonight. We are going to have a great time. See you all mañana!
This is certainly the best SMELLING brine I’ve ever used. Oh, and if you are wondering how will your Blendtec blender manage whole limes and ginger, my answer is “holy shit, I love this blender”.
Found this clip of Jaspar Lepak playing somewhere else in Ballard. Haha! Ballard…
The high is predicted to be 89f today. Bring your… kiddie pools? We’ll have good shade in the evening but remember to hydrate. See you all this evening.
Ok, it seems pretty clear most folks want more pork loin. I guess it’s getting near a tradition. I’ll do it. Probably try a apple-lime-ginger flavor profile this time around.
What are you bringing? We’d love to know!
It’s not even noon and it’s already 81f—and I’ve started a fire. I am suffering for my art, the art of PORK!
For those interested (and I suppose for my own record of the matter) I present…
BRINE: bay leaves, apple juice concentrate (frozen), a dozen limes and two large roots of ginger (ground in my blender), salt, pepper corns (smashed), and topped with water and ice.
PORK LOIN: dusted with salt (orange-rosemary salt, ground in my mortar), paprika, white pepper, and ground ginger.
Internal temperature’s been hovering around 110f for a couple of hours. That’s fine because I can, at will, raise my cooking temperature and bring it to the finishing temperature. This is just smoke time.
First set wrapping up. Little break, then off to the second set. You still have some time to join the festivities…
Thanks for an amazing night, everybody. Good music, good food, and good friends. Watch for a movie night in August and possibly in September.