Category Archives: Peavine Alley

Johnny Sangster & Friends Sunday 11 Sept

https://www.facebook.com/events/1546701095633278/

Doors at two; music by three.

Johnny Sangster & Friends
with Rusty Willoughby & Friends (featuring Barb Hunter, Jennifer Sutherland & possibly Johnny Sangster)
PLUS –> The Demon Rind (Kwab Copeland, Bill Herzog, Carrie Robinson & Johnny Sangster)

Johnny will be playing an opening set followed by Rusty and then we’ll rock out with the Demon Rind.

What’s not to love about that?!

You know the drill: music, friends, potluck, sun. I’ll be maknig my famous pork loin. Let us know what you’ll be bringing in the comments. Questions in the comments or write to James directly.

This is going to be a good show. It’s going to be more rock and more roll and more louder than any previous show. Come see the changes in landscape; come see friends old and new; come see some terrific rock and roll in the shade of the cedar trees.

Looking forward to seeing you all for this summer-closing epic show!

What a season finale, eh? I’m exhausted! Thanks to everyone for coming. We had at least 65 humans present yesterday which is a new Peavine Alley record. The food was great, and the music was truly epic. Thanks again, especially to the musicians (and the bartender!). See you all again soon.

The pork is on the smoke…

Also, if you would like strawberry plants, I have probably 50-100 that can be removed (or they will end up buried next week). If you want some to plant at home, bring a plastic tub or bag and you can have as many as you’d like.

If you would like to grill, my gas grill will be available for the entire show. My chimenea will also be available for grilling but not until after the pork loin is done.

The pork loin is in its brine: buttermilk, chicken stock, salt, maple syrup, juice and zest from 16 limes, and tarragon.

I will have plenty of extra limes. No one needs to bring limes.

I’ve been quiet and quite busy. You old-timers will hardly recognize the yard. Even the pork is getting a new treatment. It’s going to be great!

Remember, everyone, it’s a potluck. You are not required to participate but it’s fun so you ought to. Tell us what you are bringing so we can all get excited!

Is it your famous but highly secret garlic and artichoke dip? Is it your great great grandmother’s potato salad? Inquiring minds want to know!

Regardless, this September weather is giving us a pleasant gap in which to have a dry show and even some decent sunshine. Go figure. Looking forward to seeing everyone on Sunday.

 

JamesIsIn

Jim Page & Grant Dermody 20 August (Saturday)

https://www.facebook.com/events/955889537865549/

Who doesn’t love a legend? I mean… Robin Hood, Luke Skywalker, Jim Page; the folks who re-write the pages of history. Come see our favorite Seattle folk legend and have a potluck. Music, food, and friends (old and new).

You know the drill: music, friends, potluck, sun. I’ll be maknig my famous pork loin. Let us know what you’ll be bringing in the comments. Questions in the comments or write to James directly.

On the bill:

Tobias the Owl http://www.tobiastheowl.com/
Grant Dermody http://grantdermody.com/
Jim Page http://jimpage.net/

If you bring a kiddie pool or a bucket, I’ll fill it with water for your footsies.

See comments below for more infromation.

Thank you to everyone who came out to see these excellent musicians for an intimate afternoon. Special thanks to Harry Oesterreicher for bringing a kiddie pool. And of course thanks to Jim Page, Grant Dermody, and Tobias TheOwl for putting on such a fine show.

Kiddie pool is still wet if you have dry feet…

The Kiddie Pool has landed! And there is some music too…

My gas grill is… available. It’s a bit tricky due to construction. Let me know if you were hoping to use it. Should be no trouble.

Tea is in the sun; pork is in the smoke. Better get to cleaning…

Making garlic confit in my sous vide: 4 bulbs garlic, olive oil, a shallot sautéd in butter, smoked paprika, and salt. We’ll give it four hours at 190f.

Pork loin brine: 16 limes (juice and zest), 2 bulbs garlic, chicken stock, frozen apple juice concentrate, bay leaves, salt. Gonna chill that over night.

What are you bringing? My usual pie source is out of time this show…

If anyone is coming from or through Wallingford, our friend Alan Wolfson (and His Famous Broken Foot) could use a lift?

 

JamesIsIn

Fourth Again (BUT on sunny Sunday 3 July)

https://www.facebook.com/events/241587386221754/

Peavine Alley is proud to present the second Fourth on the third. Well, it’s not the second on the third; it’s the second Fourth and it happens to happen on the third. The third is a Sunday which is the seventh day but let’s not go there. So it’s the first Fourth on the third and the first on a Sunday, but it’s our second Fourth in a row.

So, come to Peavine Alley on Sunday the third of July and celebrate the Fourth with friends and music.

Patch up your picnic baskets, folks, because it is as per usual a potluck. Will James smoke a pork loin? It’s anybody’s guess. Will James sous vide some chicken thighs? Who can know such things?! Are you potlucking? We’d love to hear what you will be bringing.

Who is playing? This we can answer (mostly).

Emily Donohue
Animals of grace
Cooper stoulil
Parzival myr popof
Kristina Valencia
Bergman Broom
Tobias the Owl

There has also been a discussion about including a ten second scream for the dead.

What is scheduled? Probably something like this:

Kristina Valencia 3-3:45 PM
Parzival Myr Popof 3:45-4:30
Cooper Stoulil 4:30-5:15
Emily Donohue 5:15-6
Animals of Grace 6 PM
[mic opens after]

Old Bergman and Mr The Owl we will cleverly weave in as appropriate.

I have made it even easier to locate my house from the street by creating a system of hillocks to emulate mountains and valleys. The orange porch light is still burning.

Fortunately the music will be around back. There is plenty of room in my backyard (aka Peavine Alley) for your blankets and chairs and butts.

All donations go to the musicians (the house takes none).

Questions? Ask the thread or ask me.

Did everyone have a great time? I did! Met some terrific people. Ate some wonderful food. And of course enjoyed some fantastic music. Thanks to everyone who came and especially to the musicians who made this all possible. Remember to have your friends join Peavine Alley (or friend me) so they can find out about upcoming events.

Get yer potluck on! I have had the pork loin on smoke since maybe 8:30. The tea is in the sun. The chicken thighs are very thigh. Only about an hour and a half and humans will start arrive at Peavine Alley. See you all soon.

(My phone is on my About page if you need a quick response.)

I have just put the pork loin in its brine (chicken stock, 16 limes, 3 lbs ginger, pepper corns and cloves, apple juice concentrate, and salt), and I have sous vide cooked a whole mess of chicken thighs so they can be quickly grilled on demand.

I have a propane grill and a wood fired grill that will be available for your grilling pleasure (the wood fire will be available after the pork loin is finished).

Any questions?

Musicians: I have mics and cables and amps and a PA. I also have a cajon and a snare and some other random percussion. If there is anything you need, let me know. I’ll do what I am able.

Not going to be as hot as it was last year, so I probably won’t burn the bottoms of my feet from walking around in the sun all day. Only a few days to go.

 

JamesIsIn

Jeff Campbell with Mickelson — 10 June (Friday evening show)

https://www.facebook.com/events/577444395762759/

Jeff Campbell and (Scott) Mickelson are 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 the musics!

I have made it even easier to locate my house from the street by creating a system of hillocks to emulate mountains and valleys. The orange porch light is still burning.

Fortunately the music will be around back. There is plenty of room in my backyard (aka Peavine Alley) for your blankets and chairs and butts.

Are you potlucking? We’d love to hear what you will be bringing. Unless there is any objection I will be making my usual pork loin.

All donations go to the musicians (the house takes none).

Questions? Ask the thread or ask me.

Check these cats out (and look for music in the thread):

Jeff https://www.facebook.com/JeffCampbellMusic/
http://www.cdbaby.com/cd/jeffcampbell16

Mickelson https://www.facebook.com/mickelsonmusic/

What an incredible night. Thank you all for coming (and there were about 30 of us in total!). Of course, special thanks to Jeffry Campbell and Scott Mickelson Good food, good music, and good times. And no inclement weather! Best show yet? Maybe. Sunday 3 July is our next adventure. Stay tuned to Peavine Alley for more details. Stay safe, have fun, and see you all soon.

Guess which pork loin is over the coals?

Mariners game tonight. If you are coming from the South, plan accordingly.

Pork loin brine: 16 limes (blender), 3 lbs fresh gingerroot (blender), bulb of garlic (blender) pepper corns and cloves (spice grinder), 1 pint apple juice concentrate, bunch o’ kosher salt, and tarragon.

Have I mentioned how much I live BlendTec?

So you may be saying to yourself (or anyone within earshot) “what the fuck is with this weather?”. Welcome to Seattle.

I have a couple of those portable gazebo things (labeled “canopy” like we stole them from a pickup) and I have arranged the basement so there is a place for food and stuff. Wear a jacket or brrr.

Feel sorry for me because I will be standing over my chimenea with an umbrella smoking the pork loin while y’all are at work (you know, during the lightning storm around noon?). But we are prepared (haha! thanks, Boy Scouts!) and we are determined to have a great time.

See you soon. Kisses!

(On the plus side the predicted accumulated rainfall for tomorrow is <1/10th inch. I’m hoping it gets it out of its system early.)

Only a day to go. So much cleaning remains… gotta get the pork loin… stuffs happening. Getting ready!

The path to the backyard is complete. Tired and sore and hands that look a bit like a butcher board… bring on the fun! Only a trio of days to go.

Full steam ahead toward Friday. I just have to finish this path so going from the sidewalk to the backyard isn’t a hazardous journey. And smoke a pork loin. And clean EVERYTHING. Should be good. Just a few days!

Hasn’t been a lot of food talk yet. Don’t let me hold you back! Any embarrassing tales of the musicians? We won’t repeat them…

 

JamesIsIn

The Return of the Return of Hamell On Trial – Sunday Matinée

NOTE: The location has changed! This show will be a very special “garden party” with Hamell On Trial at Peavine Alley (the backyward at James Cook‘s house in Ballard).

Hamell is: Fast. Furious. Funny. Unforgettable.
2:00PM Open House
3:00PM Earl Brooks
4:00PM Hamell On Trial
Admission by donation
http://hamellontrial.com/
https://www.facebook.com/hamellontrial

https://www.facebook.com/events/1475179559459342/

There is plenty of room in my backyard (aka Peavine Alley) for your blankets and chairs and butts. Usually we potluck. I’m frantically trying to finish a pergola so we’ll see if I am able to do that AND smoke a pork loin. Wish me luck. See you all Sunday.

Pork loin brine: 16 limes (blender), 3 lbs fresh gingerroot (blender), pepper corns and cloves (mortar and pestle), 1 pint apple juice concentrate, bunch o’ kosher salt.

JamesIsIn

Jaspar Lepak Storms Peavine Alley

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.

https://www.facebook.com/events/127205380948941/

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.

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).

http://www.timeanddate.com/moon/usa/seattle

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.

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”.

PORK LOIN: dusted with salt (orange-rosemary salt, ground in my mortar), paprika, white pepper, and ground ginger.

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!

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.

JamesIsIn

Independent Folk Explosion

https://www.facebook.com/events/675220185917127/

Big show lined up for the Fourth of July here at Peavine Alley. It’s a daytime event, so you have the option of blowing shit up after you’re done watching the music.

Patio work is done. Should be ready for foot traffic tomorrow and vehicle traffic by Tuesday. That’s just a fact about concrete. There are no vehicles in my backyard.

You may be aware that we are having an exciting show coming to Peavine Alley Saturday to celebrate the Fourth of July, but you may not be aware that my friend and the person organizing that show will be, that very morning, taking his oath of citizenship and becoming one among the 300 million lost souls surfing the American Dream. (Yeah, I know that was a lot of mixed metaphors; sue me.) He will then come to Peavine Alley and perform his first show as an American (presumably waving a flag and eating a hot dog). Love this guy and really looking forward to see all of you.

Pork is in the chimney, the chimney of the chimenea. The gas grill still works (will miracles never cease?). Probably remove the ribs from the sous vide cooker within the next two hours. Sangria is made; iced tea is made. It’s looking great all around.

JamesIsIn

Peavine Alley Presents the Biggest Schwartz

It’s a potluck picnic hoedown extravaganza with music, merriment, and muddled metaphors.

You may remember Eric Schwartz (Eric the Red, redder is better) from such tender classics as “Who’s Gonna Fuck the Singer” and “There’s a Picture (of Somebody’s Dick on Your Phone)”.

If you don’t know him, you ought to work harder at it. He is a well-known provocateur and proponent of Male Pattern Boldness. Now you can see him more or less alive under the open skies of Peavine Alley.

http://www.ericschwartz.com/

Gates open at 3 PM and the music should get going about 4 PM or once everyone gets hold of a blade of grass.

Post any questions you may have in the event. See you soon.

https://www.facebook.com/events/470653836371409/

Hmmm… what diabolical image will become the Event image?

Picked up a pork loin. Gonna try to improve on last event’s smoked loin. I’m also planning to make some baked beans. You?

Ok, let’s get this pork loin brining: chicken stock (homemade), orange juice concentrate, salt, brown sugar, pepper corns, cloves, bay leaves, cinnamon sticks, and garlic powder.

Upgraded predicted high for Saturday is 82! Great day for some music and a potluck.

So… much… cleaning…

On the plus side, the pork loin is fully brined.

Gotta get that pork on the fire! See you all in a few hours.

If you have figured out how to use Google you may have noticed there is a mildly unfunny stand-up comedian who is using the name Eric Schwartz. This is not THE Eric Schwartz (I can only assume there is a lawsuit pending). If you want the real thing, here is a sample.

https://youtu.be/Sq95pmo5oBM

Today! I have started creating my bed of coals. Walking them later, of course. Ha! Pork Loin! And the baked beans are baking baking baking. It’s going to be awesome.

 

JamesIsIn

The Return of John Elliott

John Elliott is coming back to town and back to Peavine Alley. Let’s welcome him with open arms.

Our aim is to have the music start by seven (gates open at six). John Elliottwill do one set on my patio with his guitar, and then he will do a second set (after the sun leaves us) in my living room at my piano! (I know, right?!)

John is travelling light this time around the country. He’s just riding his bicycle from gig to gig apparently. He’ll have some give-aways but no objects for sale. As such I want to encourage everyone to give what you can to this great musician, and take a moment to say thank you.

I’ll look to post a link for buying his music at some point for those who would like to have more John Elliott in their personal collections. We are looking forward to seeing you all.

In the meantime, why not check out some of his music?

http://youtu.be/8uzVfqz54-8

https://www.facebook.com/events/277424619095241/

John Elliott is travelling light this time around the country. He’s just riding his bicycle from gig to gig apparently. He’ll have some give-aways but no objects for sale. As such I want to encourage everyone to give what you can to this great musician, and take a moment to say thank you.

I’ll look to post a link for buying his music at some point for those who would like to have more John Elliott in their personal collections. We are looking forward to seeing you all.

John’s music is available for purchase through iTunes (of course, right?) and you can link through his site to any of his albums.

Friday is rapidly approaching. Keep this picture in your mind: John Elliott is bicycling like mad from Austin or perhaps the Motor City with a guitar strapped to his back wearing a t-shirt emblazoned with ‘Ballard or Bust’. Actual events may vary. Nonetheless by Friday evening he will be cleaned (well, rock and roll cleaned) and ready play.

I have made it vastly easier to locate my house from the street (in the alley just look for the yellowing pea vines) by cutting the bow off of an at least 50 foot mountain ash. Not only is there a huge stick poking out of the ground (aka the trunk) still a good 30 feet, but there are also huge piles of former mountain ash bow identifying my front yard. The orange berries go well with my orange porch light.

Fortunately the music will be around back.

I will buy a pork loin to roast in the next couple of days. Are you potlucking? We’ll love to hear what you will be bringing.

See you all on Friday!

I am now the proud owner of a pork loin. Have to prep this tomorrow to give it plenty of time to macerate. What?! Buy a dictionary.

Only one day until Friday, but today is an important day as well. Why not take a moment and wish John Elliott a happy birthday?! See you Friday, John!

Heads-up: Hempfest is this weekend. It’s at Myrtle Edwards Park on the waterfront down town. Keep that in mind as you are planning your route to Ballard. Waterfront traffic will be fuxored.

Pulling the pork loin out of its brine (home made chicken stock, orange juice concentrate, salt, peppercorns, bay leaves, cinnamon stick) and will spice it then wrap it to await its yummy fate above the coals tomorrow. Want to bring something? Have any questions? Let me know.

Mostly I’m out back watching the pork slowly cook and waiting for John to arrive. If you need anything, the telephone is probably the best route. My phone number is on my About page here on Fb.

Best. Pork. Yet.

The pork! O, the pork!

Thanks to everyone. Thank you, especially, John for making this evening thrive. Good to have you back again. Mo’ regular is mo’ bettah!

 

JamesIsIn

The Hinges & Gary Allan May @ Peavine Alley

The Hinges:

https://www.facebook.com/pages/THE-HINGES/123009821137527

Gary Allan May (a “masterful songsmithy”) will perform a solo opening set.

Get potlucky!

I will make some grilled/smoked something (not sure yet). There will be weenies to roast (could use buns, hinthint) and a fire and a gas grill for you to burn what you like. Bring your favorite Hinges themed backyard yumyums to share. Sides encouraged.

Questions? Ask in the comments thread or talk with James or Harry directly.

RSVP, Merci!

https://www.facebook.com/events/668040279889845/

Only one week away. Sounds like the Hinges will be bringing an opening act; I’m waiting to hear confirmation of that.

Food? What sort of food thing should we do for this one? More bbq fare? More potlucking? Let me know your thoughts.

Not many folks have chimed in on what they might bring for the potluck (and I don’t want everyone showing up with hotdog buns), so let’s start a thread challenge! What would you like to bring for the potluck? Go…

Man, this is going to be great. See you all soon. I won’t likely be back on Fb until after, so if you need me you’ll have to call me (the same is true for Harry Oesterreicher, to an extent). My phone number is on my About page here.

Thankyouthankyouthankyouthankyouthankyou!

What a great evening. Many new friends and musicmusicmusic.

I have submerged a pork loin into a wonderful brine. I will smoke that, tandoori style, in my chiminea starting in the morning. Wish me luck.

 

JamesIsIn