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).
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.
There will be hose to hose down the hotness or to wash away any and all pants peeing. No charge.
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.
Just a quick note to say thank you to everyone who came out Sunday and made this a terrific event. Thank you for bringing food. Thank you for bringing beverages. And thanks especially to Señor Hamell and Earl Brooks for bringing the music. Hope to see each of you again soon.
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.
Jasper Lepak
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.
House Concert
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!
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.
Jasper on the Grass
And I did hear a rumor there was going to be a posse…
Jasper Posse
Imagine something like this only with more peavines.
Jasper sans 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…
2015 Big Boom Bash: Independent Folk Explosion (and welcome new citizen)
https://www.facebook.com/events/675220185917127/
Lineup (six acts):
Kirsten Jimbay Silva
Traverdan (Travis Nelson)
Brenda Xu
Christina Valencia [cancelled]
Raven Zoë Hurt (with Steve Norman)
Tobias the Owl (becomes a citizen today)
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.
Annual birthday celebrations for myself and Cecilie (and any other Marchies).
“Don’t be glum!”PenGwen“I thought you were bringing the vegetable platter?”Cake?“It’s a beautiful day for galoshes, kid.”“Yo, dawg!” “Ok, you can bring him but NOTHING gets broken or you both leave.”“Oh, there was an iceberg quartet, not lettuce of course.”“Stick with me. This is going to be great.”We’re getting ready.
I’m doing something with a pork loin. It involves slow heat. Turns out my oven seems to keep consistent down to about 125f. We’ll see how I do. Something something pomegranate.
You bringin’ sumpin?
Ok. I split the loin lengthwise, poured in some pomegranate and cane molasses, dashed it with salt and smoked paprika, and trussed it up. I’ll leave it like that in the fridge over night and put it in the oven around ten or eleven in the morning. I’m guessing eight hours at 150f should be about right?
Folks are asking me about bringing things. I am making pork loin (very slowly). I have crackers and sliced cheese. I have pistachios. I have two growlers of beer and a bottle of prosecco. Tom Shehan is bringing ice and Harry O is in charge of cake. Oh, and Treasa is getting some pie. I guess don’t bring any of those things. Bring something different. Or just bring yourself.
I realize I haven’t been my usual enthusiastic intrusive self about my upcoming birthday party. I apologize. Come and I’ll talk about how awesome it will be.
This little piggie is in the oven. Brought his friends (dried and crushed mushrooms) for company. And a bunch of wine. For swimming. The mushrooms are swimming. Not the pig. Otherwise I would have started this with “this little piggie went swimming”. The pig is more like the lifeguard. A lifeguard fascinated by watching his mushroom friends drown in wine. Pigs make real dick lifeguards.
Fun party, everyone. Thanks to all who came and to those who brought food and presents. The cake was terrific. Can’t wait to play this new game and use my salt brick. More good times ahead.
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.
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.
Hmmm… what diabolical image will become the Event image?
Redder IS Better!
He really is talented. He does all his own stunts.
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?
Here is a more serious piece of music from our Saturday guest.
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.
I hope you are all looking forward to Saturday. I know I am. It’s a hoedown.
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.
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.
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 Elliott will 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?
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’m making pork loin so an option would be to create a side for that. I make my gas grill, my charcoals, and kitchen available so there are a lot of options for finishing or cooking. (Come earlier if you think you’ll need time.) How is that for suggestions?
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!
Happy Birthday!
Did everyone wish John a happy birthday?
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.
The pork will be sliced in the end (not pulled) so maybe tortillas are not quite right? Not sure. I know there is a salad coming and scalloped potatoes and some… candy. I also made sun tea (imagine the complications there!). So… a dessert, chicken to grill, a different kind of salad? I’m sure it would all be great.
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.
Maximum cooking temperature is hovering around 150f. Seems to be going pretty well at this point.
Back by popular demand, a double feature of comic book movie miraculousness. Not everyone retires to a life of quietude. Some of us retire with extreme prejudice aligned against us. This usually leads to blowing shit up.
I am thrilled they made two of these and that they are both so great. They’ll probably make a third, but for now we have these two.
https://www.facebook.com/events/313008002208736/
The weather dogs are pissing on our dahlias! Same Peatime; new peadate: 26 July 19:00. Here’s to dryer days.
Reminder: we gather in my backyard for these great films one week from today, Saturday 26 July. Sunset is scheduled for 20:52 according to the Pacific Science Center. Come early and stake your claim on a small plot of my land.
Though it did not rain hard last night it rained long. Next Saturday is predicted to be sunny and 76, thus moving this to next week is looking like an excellent decision. See you all on Saturday. Questions? Send them my way.
I’d love to hear your thoughts on sangria. I often make it for these events, but only some of the time is it popular. Would you like me to make sangria for Saturday?
Looks like we will have a pretty nice turn-out tomorrow. See you all then. (I will make some sangria, sheesh.)
Sangria’s in the… jug. Have a great day in the sun and I’ll see you come evening.
This just in: Tonight is the Torchlight Parade in Seattle. Looks like 99 is closed as well. Plan accordingly. Once you get here, I can guarantee relaxation. Drive safe. See you soon.
So, I have two hammock stations and only one hammock. If you have a hammock and you’d like to bring it, give me a call (my phone is on my About page) and we’ll discuss the details. Nearly any hammock should work. Let me know.
A big thank you to everyone who attended for a very successful double-feature. Thanks to Robert Hartley for bringing the big Wagyū to the grill. Thanks to Rachel Hartley for doing the same with her garden-fresh yellow squash. Thanks to Nize King for grilling a million sausages (he is now Tong-Master Kwon). Thanks to Patrick Gaillard for helping haul the gear out and then back in again. Thanks to Craig and Hannah J. Price for the additional sausages.
And the Red Vines. And the mini cinnamon rolls. And…
Yes, thanks to all. It was a great night with a pair of great films.
Oh, and I made five packs of popcorn in my machine which I believe is a Peavine Alley record.
There are likely a lot of folks who make claims to being born during June. I am not among them, but John is. Let’s have a little movie madness and celebration.
rainbowmechunicornmylittlepony
I have selected two films. The first film is a nerd coming of age film. Cast your spells early.
More to follow about food, of course. Send questions my way or post them below.
Kids are welcome. When they become unruly, of course, the flying robot my little unicorn will eat them. But that doesn’t happen very often.
So here is the usual stuff about what to bring.
1. something to sit upon (camp chair, chaise lounge, persian rug)
2. something to keep you warm (coat, blanket, hookers, rum)
3. snacks (more below)
4. sips (more below)
I will have my chiminea burning and I have hotdog sticks (and dogs). I also have my gas grill available (and a full kitchen for that matter). These can all be put at your disposal if you’d like to prepare something.
I also have a full-on popcorn machine. How much popcorn we can make is only limited by how much time I have between doing other things and whether anyone else knows how to use the thing (they are pretty simple but require some skill).
I typically make sangria though I haven’t picked up the wine or fruit yet.
Others are encouraged to bring things and to post what they are bringing here (so we don’t end up with 37 varieties of carnitas and seven buckets of vodka—too much of a good thing to be sure).
There is plenty of room on the grass for folks to plant a blanket or a chair. I have several chairs but if you have one, please consider bringing it. Same for warming blankets: I have several but please consider bringing something. It will get chillier as the evening progresses.
My hookah will be set up in the corner. It uses Arabic tobacco (tobacco with molasses, spices, and fruit). Smokers of other varieties should be considerate of the air space of others (hence the hookah is in the corner).
Um, what else? Probably other stuff. Post your questions and I will answer them.
Donations are accepted but never required (they help me pay for bulbs and movies and propane). I’d rather have you here for free than not here because you didn’t have a couple of extra dollars.
One week from today. Very excited. My address is on my About page (visible to my friends). Otherwise you can find us three houses South of Treasa Sweek (orange porch light). If you get confused, walk down the alley until you find the pea vines (and strawberries!).
We are in good shape for tonight. Weather is back in order. I need to pick up some hotdog buns and some wine (must make sangria still), but I’m taking a half day to get ready. See many of your around seven. The second film (and this is just a guess) will likely begin around eleven (assuming the first film starts around nine). You second-movie goers should text me if you are worried about missing the beginning.
My address is on my About page. If you are not my friend, I live a couple of houses South of John Walseth and Treasa Sweek (orange porch light). Or from the alley you’ll see the big projector screen on the side of my garage. Looking forward to seeing you all.
Do tell what you are bringing so we can start drooling early.
Danger
I created this event for Tom and I to coordinate our beer drinking this coming weekend. We will invite a couple more humans and settle on an exact time and date shortly.
Looks like we should have good (read: good for Seattle) weather here at Peavine Alley. Grilling is a solid and I have a bunch of sausages. Don’t anyone else bring sausages; we don’t want this to turn into a sausage fest. Looking forward to seeing you all. Fun times are ahead.
Bring your favorite potluck item (if that’s in your skill-set).
Rules for the party:
1. Be cool.
2. Don’t let Jackson Reinhardt (aka the cat) leave the house.
3. Have fun.
4. Do not put frilly underthings on your skull.
5. Eat (potluck, duh).
6. Remember: PrinCecilie Wilhelm is mostly correct.
Probably something about cake. Or ice cream. Jackson Reinhardt FUCKING LOVES ice cream.
I’m thinking making a pork roll with hazelnuts and marmalade or something. Rice beneath it. I don’t know. Something like that.
Ah, what a birthday month it’s been thus far. So tired… Anyway, Friday is swift approaching and there were questions. Well, one that’s really important: Should I bring an instrument? I have never held any prohibitions against musical instruments. Bring it! That is all.
I’m heading out to get a pork loin. Then I have to cut it into a roll. Should be interesting. (Thanks to Elizabeth Klein for the instructionals.)
Less than 24 hours. Do you know where your roasting pan is?
Cutting a pork loin into a flat roll shape is not as easy as they make it look in those videos, Elizabeth Klein. They fucking lied to us! Now, where’s that meat hammer? …
Rolls rolled after some initial thinness troubles. Thank you, meat hammer. New band name?
Rolling Pork
Another question I’ve been getting is about this potluck thing. If you can’t bring food (whatever the reason: time, skills, moral objections), that’s fine. Can you bring beer or wine? Sure. Welcome additions. Can you just show up and eat the food? Sure. See rule number five.
Rules for the party:
1. Be cool.
2. Don’t let Jackson Reinhardt (aka the cat) leave the house.
3. Have fun.
4. Do not put frilly underthings on your skull.
5. Eat (potluck, duh).
6. Remember: PrinCecilie Wilhelm is mostly correct.
Rolls rolled after some initial thinness troubles. Thank you, meat hammer. New band name?
Thanks to all who came and to those who made it only in spirit (Dan Glasser gets credit on both accounts by sending half his genetic material). Nothing broken and little spilled (just that mishap when Cassandra Braget was showing me how to deflect a beer-attacker like a ninja). We love you all and it was great to see everyone celebrating our birthdays.
