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.
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.
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!
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.
Camelia Jade and Mike Antone perform a blend of North and South American Folk Music
(Indie Go-Go is a great name for a musical promoting site, by the way.)
We’ll go potluck style and I’ll make… how about a slow smoked pork loin and some potato salad? What about you? I’ll have the usual chimenea burning and my gas grill available. Probably have some hotdogs and buns as well.
I’ll see if I can post some clips of them playing to the event. Let me know if you have any questions.
RSVP, Merci!
The weather is looking to be exceptional. Any more questions, send them my way (or toward Harry Oesterreicher or Mike Antone or Camelia Jade as appropriate).
Six days until the sixth. I have pulled two different kinds of encased meats (dogs!) from the freezer. Who’s down for mixing up some All-American BBQ Music compatible potluck fare? My chiminea will be burning wood and my gas grill will be ready too. Oh, and I’ll be making sangria as per usual.
Just a reminder that there will be a bbq grill (propane) and a wood fire for cooking available. If you have any cooking questions, send them my way.
Two day warning. Get busy with your potluck masterpieces!
My address and phone number are on my Info page here. It’s best to call me for directions tomorrow because I’ll be, you know, not on Facebook (ack!).
I know there is some beer coming. There are a couple of desert items coming. I’m making sangria. I’m making pork, and I’ll have hot dogs ready for burning over the open flames. I think Paul Tomita said something about bringing fruit… I’m not confident I’ll get to the potato salad done, so if someone has a recipe they’d like to test on a captive audience… Thanks, everyone, and we’ll see you all tomorrow.
Gack! How can I be behind schedule already? Looking forward to seeing you all in a few hours (less than three?!). Gotta run…
Thanks everyone for coming, for bringing food, and for making yesterday a wonderful event. Thanks especially to Camelia Jade and Mike Antone for hauling out a wonderful array of instruments and filling the stage with talent. They are looking to have their CD’s available for sale (finally!) by the end of the month, so I’ll do what I can to announce that availability.
Sangria: red wine, Tasmanian pepper berries, apples, pear, cherries, golden plum.
I would like to take a moment to say that this event, like all of my back yard events, is a FREE event (that’s free like beer AND free like speech).
Nonetheless, there will be those of you who are moved to help out the musicians putting this show on for you. Feel free to toss a tenner in the hat: it keeps them eating and writing music. Perhaps you’d like to bring some wonderful potluck concoction? Excellent! Donations come in many forms. There will likely also be music available from John and perhaps from Ali, and that’s also an terrific way to contribute.
If you cannot afford to pay, please come anyway. Your presence contributes its own admirable value.
Thank you.
Little over a week until show time. Are you getting excited?
I have picked up some snacks and such for next Saturday. Some crunchy things. Some cured meats. I’ll probably pick up some fruit to make sangria in the next few days.
About a week until the show.
Instruments are welcome in case we have to fend off the roaming bands of buskers passing in the streets of Ballard.
Anyone with questions should contact me (or one of the other hosts). You can find my contact information on my Info/About page here on Facebook.
Ooh… just a couple of days.
I have prepared a bunch of snacks for tomorrow. I still want to make sangria. Need to get the fruit and the wine. Ugh. So much to do. It’s going to be great and I’m looking forward to seeing everyone. Ring my phone (it’s on my Info page here) if you have any questions.
I’m not sure what ind of food others are bringing, but I will make my bbq available to anyone who wants to grill something. I will also have a fire and roasting sticks for dogs and such. Yum!
I’m not going to make sangria because I don’t have the wine or the fruit. Turns out though that I do have a boat load of Meyer lemons and Persian limes, so I’ll be making lemonade which I hope will equally kick ass.
Thanks to everyone for everything. What a great success. Good food, good company, good music, and good times all around. I’ll be looking forward to my next music event.
