02nd May2012

Other Human Creativity – The Dread Crew of Oddwood

by admin

“The Dread Crew of Oddwood’s story begins in a time of endless bounty and exploration. Our protagonist, Wolfbeard O’Brady, is a strong-willed and gradually balding lad of fifteen winters. In order to escape the Great Whiskey Famine of 1735, he leaves Ireland in an empty barrel, in search of more booze. After many moons drifting the seas, he washes ashore in Germany and rolls to the nearest city.”


The rest is an amazing tale of pillage and plunder and the lust for a “well tended” life through the years. Comrades were lost along the way, new seafaring souls have come on board. Currently featuring Captain Wolfbeard O’Brady on accordion and whistles, Riven Rahl on toy piano, Rouba Juba on mandolin and steel-string guitar, Stark Cordwain on Irish bouzouki and tin whistle, Deckard Cordwain on ukulele, Smithy Crow on upright bass, and Gunmaster Castle on a mini drum contraption and steel pans, these lads have the energy and talents to keep on churning out incredibly interesting stuff.


The Dread Crew has coined the “Heavy Mahogany” musical genre label (thus the name of their latest CD), and with good reason. They have amassed an applaudable sized following since their beginnings back in 2008. They have received local and national radio play, and have performed live at some of the biggest fairs in the nation.

Being introduced to their band last year via the Renaissance and Pirate Faire circuits, their music and live shows were incredibly rough around the edges. With handfuls of those who caught the shows at one place or another, it seemed to be a situation of people either really loving The Dread Crew, or really not. They must have been working on the unplugged shows, because their recent gig running with the Southern California Renaissance Faire has brought out a more comprehensible show experience. There have been some people in the “really not” category that have happily changed over since the beginning of the Faire. If you have found yourself in that same preference, it’d be good to give them another chance when you can. Make sure that it’s on the NC-17 stage.


As always, The Dread Crew puts out an enormous amount of energy. It’s being channeled into a good mix of audience participation, pleasure in their music, and rum-drenched-head-banging-hair-flinging.

Probably the best example of their energies has been the release of their latest CD, “Heavy Mahogany”. Right off the bat, it’s worth buying it. The CD case alone is chock full of eye-candy-story-artwork and lyrics.

The first track brings in a powerful start with “Meat Bread and Wine”, a song of camaraderie and pleasures in life, along with a toast to living another year and having another drink. This song is the first teasing bit into the harmonies that the gents are capable of on this album. At the end of the song, the CD paused for the next track, and the thought of “Holy crap, this shit is good” (verbatim) came into the brain.

Æirship Of Doom is a fantastically imaginative story, while keeping true to the roughened piratical nature. The harmonies come in and add a great effect to the chorus to the point of being catchy enough to have it stuck in the head for hours after.

Just a side note, at this point, one hopes that any who have prejudices regarding accordions has since been swayed. Yes, Wolfbeard’s accordion rocks this album.

Moving on through the songs, Brothel Royale! is a plethora of whores here/there/everywhere, dirty lyrics and enticing rhymes. Or perhaps it’s enticing lyrics and dirty rhymes.

If you’re looking for a harder sound, the song Berserker is for you. It brings out the deep, dark depths of the non-Disney’fied pirate soul.

The end of the album rounds itself out nicely with a Spanish undead uprising (Flesh Breakfast), Serpents Feast, and a brilliant mix of punk and celtic stylings in the Seafarers Medley.

Immortal Souls. As with anyone who has a musical or other artistic ambition, there’s the urge for the music to get out into the cosmos. Through this song, the soul of The Dread Crew of Oddwood, with its sea shanties, adventures, and legends will continue to get tossed about through the eternities where they will forever live on.

All in all, this album is an amazing collection of skills from some extremely talented guys. The lyrics embrace so much of pirate lore, the music can be enthralling and sometimes slightly hypnotic, and it’s apparent that a lot of heart, sweat, and blood went into this.


In continuing with keeping their fan base entertained, their website (CLICK HERE) is full of things to keep your eyes satiated for hours. Everything from the “About” story being read aloud as an audio book by Wolfbeard himself, to lyrics on past albums, shows and past shows, and their marketplace (where you can just so happen to purchase the newest album, “Heavy Mahogany”, along with other of their merch). If you’re out at the So. California Renaissance Faire, they have most of their stuff available for sale onsite.



The last album released had the first track “Queen’s Decree”. They turned out a brilliantly constructed music video. Check it out here! The ending will even fulfill a bit more of the nerd-side. Beware, gratuitous puppet blood.





WANT TO SEE MORE PICTURES?




Recently, The Dread Crew of Oddwood provided their taste buds for this week’s recipe, Rum Runner’s Trifle. They approved of it, and let the lowly messengers escape unharmed. Click here to view the recipe!





01st May2012

NOMonster – Rum Runner’s Trifle

by admin




Pirates can be in line for much worse with other crimes against Queen or country, so there need be little concern for the barrels of rum hidden in the decks below.


This week’s recipe is for the 21+ crowd: A refreshing dessert ending with a “hidden” shot. It provides the Vitamin C fruits to prevent scurvy upon the open sea, and the necessity of rum, as long as it’s not already gone.


Rum Balls & Crumbles:

This recipe provides the normal punch of Rum Balls, but with the incorporation of the Malibu Rum, it slides in a smoother flavor. If you can’t smell the alcohol after it’s mixed or set, it’s okay. It’s still in there.

Ingredients (serves 15, generous portions)

2 packages (24 ounces) Nilla Wafer Cookies, crushed
1 ½ cups confectioners’ sugar
½ cup cocoa
½ cup Malibu Coconut Rum
½ cup Spiced Rum
6 tablespoons light corn syrup


Directions

In a large bowl, combine all of the dry ingredients (crushed cookies, cocoa, confectioners’ sugar) until evenly mixed.

Add in the corn syrup and rum. Stir until combined. It might look like it will end up dry, but the small bits will get mixed in.

Let chill in the fridge in an airtight container for at least 2 hours, or up to 1 day to develop the flavor.

***Do not add additional sugar as exterior coating.


The Trifle:

Ingredients

Rum Ball & Crumble Mix
5 packages (16oz bags) of frozen berries, thawed & drained
2 cans Mandarin Oranges, drained
24 ounces of Mascarpone Cheese
15 ounces of chocolate syrup
15 ounces of preferred rum
15 8oz Margarita Glasses


Directions

Roll 15 balls from the Rum Ball mix, making sure that they are big enough to “plug” the stem of the Margarita Glass.

Break up remaining Rum Ball mix into small crumbles.

Pour 3/4oz – 1oz of rum into the stem of the Margarita Glass, and place a Rum Ball at the top of the stem. Do not force the ball into the stem.

Seal with a layer of Mascarpone Cheese until the rum ball is covered, and prevent any fruit juices from getting into the rum.

Next layers do not have to look perfect:

1. Add a layer of fruit (can be sporadically placed)
2. Add a layer of Rum Crumbles (can be sporadically placed)
3. Add dollops of Mascarpone Cheese

Repeat the above for another set of layers

Drizzle the top with chocolate sauce.

To Rock!






When eating, no pinky popping is allowed, unless in the sign of the horns.



***SPECIAL THANKS to The Dread Crew Of Oddwood for being such willing victims to this recipe. Make sure you check out their videos, latest CD, and website for more piratical pleasures & adventures!***



24th Apr2012

NOMonster – Minute Mead

by admin



Mead. Honey Wine. Grog. “Pond Water”. For Renaissance Faire-goers, sweet wine aficionados, and the normal mortal human alike, there can always be Mead. The sweet honey nectar starts at the basic part of fermentation and home brewing, and can reap some amazing rewards. Some brewers opt to add fruit and spices, each creating a new, bright, and unique taste. However, it can take up to a month for the brew to finish. If you’re rushed for a refreshing glass, and don’t have a store that carries it nearby, here’s an exceedingly easy recipe that can cost as little $7.50, and that’s if you have to go out and buy the wine and honey. Ladies and gents, I give you: Minute Mead. *Slainte*


Ingredients:

This recipe creates a moderately heavy honey taste. The Chablis is the undertone flavor on this. You can always adjust according to your own preference.

1 – 1.5L bottle of dessert wine (using Chablis)
2/3 cup honey
(2)  2cup, or larger, liquid measuring cup, one of them should be Microwaveable


Directions:

Warning: Due to displacement with the honey as a denser additive, there will be a slight bit of extra wine. Consume as necessary.

  • Pour 8 ounces (1cup) of wine from the bottle into each measuring cup. Into the one microwaveable cup, add the 2/3 cup honey.
  • Microwave the honey and wine mix for 1 minute on High. Keep an eye on it to prevent boiling.
  • Stir mix to make sure that the honey is incorporated into the wine to create a uniformed concentrate.
  • Pour this back into the wine bottle.
  • Replace cap on the wine bottle & shake gently to mix. Remove cap to allow any heat built up to escape. If there is still a bit of room in the bottle, feel free to add any more of the remaining wine from the other measuring cup (if not yet consumed). Remember to leave a little room in the bottle for agitation.
  • Replace cap and refrigerate for 24 hours.
  • Enjoy. The longer that it sits, the more it will “mature”, and the honey flavor will deepen slightly. Use within a month. (Personal experience has left bottles for up to a year, although it gets a little murky).



For times when more would be required, many stores also carry the Chablis in the big jug bottles (Carlo Rossi has a 3.0L bottle, which would mean that you just double everything). Muawahahahaha.



17th Apr2012

NOMonster – Unicorn Kibble

by admin



This week’s NOMonster recipe is for all you unicorn owners, breeders, and seekers. This fun and easy recipe is for Unicorn Kibble, to lure and keep your magical creature happy, sweet, and in non-attack mode. It also includes the sacrificial butchering of any leftover Peeps, from Easter, who were previously not content with being consumed.

These treats usually pull the best magic when left out in a green-filled nature area, close to midnight, on a full moon. And you have to believe. *Results are not guaranteed*


Ingredients:

    3 tablespoons butter

    35 marshmallow chick Peeps (if none available, convert count to equal 1 ½ bunnies per 1 chick)

    6 cups Fruity Pebbles

    Wilton’s Sparkle Gel (optional)

    Buttered Spatula

    Preferred Cooling Platform (Greased baking sheet, muffin/mini muffin molds, etc)

Directions:

  • Cut Peeps into small pieces to make the melting process easier, and to minimize the Peep movement for color cross contamination.
  • Turn on stovetop to a medium-low, more towards the lower side. Add the butter to a pot and melt completely.
  • Add the sacrificial Peeps bits, keeping the colors separate. DO NOT STIR OR MIX.
  • If you are not sure if the Peeps are melting, as they can generally keep their form due to the sugar coating, use a buttered spatula to gently prod the Peeps. A well melted Peep will give way easily. The non-melted Peeps will still hold their normal strengthened marshmallow form.
  • Once the Peeps appear to have all melted, remove from heat.
  • Add in the 6 cups of Fruity Pebbles, and stir to combine.
  • Once combined, move to the Preferred Cooling Platform until set.
  • If applicable: Use a brush to apply the Glitter Gel



***Making these long after your Peeps are gone? This recipe works fine and dandy with regular marshmallows. Just substitute the Peeps with 1 (10 oz.) package marshmallows.***




And as always with nature, what goes in, must come out. Digested magic in Unicorn Poop! Make it at home!

Fun Unicorn Facts

Robot Unicorn Attack (Game) from Adult Swim




Charlie The Unicorn

03rd Apr2012

NOMonster – Zombie Jesus & Critter Cookies

by admin



Hey kids! Gather around the computer and take a gander at this week’s NOMonster! Bringing you the Zombie Springtime Easter Special Of Doom: Zombie Jesus & The Chaos Critter Cookies! This is a tasty and sugary treat for the upcoming “Easter” holiday. Fun for humans of all ages!

***Please note: Zombie Jesus is a figment of imagination, and happens to be close neighbors with the Flying Spaghetti Monster. This is not meant to offend or insult, just to look at something a different way. They say he came back from the dead. If the media has taught us anything, that defines a Zombie (but a good one at that).


The Dough

For cookie cutters, the 99 Cents store had a springtime variety pack (bunny, bird, lamb, egg with chicken legs poking out), which worked great! The humans were done using a regular Gingerbread Man cookie cutter.

Ingredients

* 3 cups all-purpose flour
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup unsalted butter, softened
* 1 cup sugar
* 1 egg, beaten
* 1 tablespoon milk
* Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.


The Icing

Going for simplicity, only three colors were used: White, Red, Black.

Ingredients

* 1 tub Vanilla (white) tub frosting (Betty Crocker for this recipe)
* Wilton’s Icing Colors Red & Black
* 3 bowls
* 3 squeeze bottles
* Wilton’s Meringue Powder

Directions

Divide tub icing between the three bowls. Add 1 teaspoon of Meringue Powder to each bowl, and fold in carefully. This will keep the icing colors from bleeding together. Add in the icing dye into two of the bowls until the preferred shade of red and black are attained.

Move the icing from the bowl into it’s own squeeze bottle. Start decorating!




27th Mar2012

NOMonster – Frodo’s Finger

by admin



“We wants it, we needs it. Must have the precious. They stole it from us. Sneaky little hobbitses. Wicked, tricksy, false!”

SPOILERS! Frodo stood on the edge of the chasm deep within Mount Doom, having journeyed so far. As Samwise urged for an end to come to the Ring, Frodo was consumed by it’s power… But not if Gollum had anything to do with it. Frodo and Gollum wrestled, each wanting to keep the ring for themselves. To win, Gollum bit off Frodo’s finger and removed the Ring, right before falling into the fires of the mountain. The Ring fell with him and was destroyed.

Standing so close to those fires must have made for hot hobbitses, and therefore the recipe must consist of hot links as Frodo’s finger (although, just about any sausage would work). This recipe is fun, easy, and slightly-morbidly delicious.


Ingredients:

2 packages of hot links (16 links) – Hillshire Farms was a nice Hobbit size
1 can pop-and-form refrigerated breadsticks – Pillsbury, Garlic
2 greased baking sheets
1 sharp knife


Directions:

1. Preheat over to 350 degrees F

2. Open the breadsticks, and unroll each piece. Cut each breadstick piece across the middle in half.

3. Open the packages of hot links, and start to roll the breadstick dough around the base of the links. 1 link uses 1 breadstick dough piece.

4. Place on the greased baking sheets with about 3 inches in between each link.

5. Pop the baking sheets into the oven, and let cook for about 6 minutes. This should have the dough puffed up, and starting to flake.

6. Pull out the baking sheets. With the sharp knife, carve in the Elfish writing around the “ring” piece. *A stabbing/uniformed pressure motion worked better than trying to drag the knife through the flaking dough.

7. Put the sheets back into the oven to let cook the rest of the way, about 7 minutes, or until the dough is golden brown.

8. Remove & cool.

9. Serve with your favorite red condiment.


TIP: Do not try to carve the lettering before baking. Since the dough puffs up about twice as much, any prior attempts disappear.

The lettering didn’t come out too clearly on the camera, and it’s easier to see when making them in person.

Enjoy!


20th Mar2012

NOMonster – Shepherd’s Pie

by admin



Would Jack Shephard really have been so weepy and emotionally distressed if he would have had a decent meal? The island on LOST had to have had some critters running around. This would make enough for those who survived the crash and weren’t taken in the night.

Yup, that’s the twist being taken this week. Might not be a great tie-in, but this was one heck-of-a delicious recipe. Bacon always makes everything better. It was either this, or make references to the father & son acting legacies, William and Mark Sheppard (and work with aged and fresh ingredients).


Hardware:

2 – 2.6L casserole dishes
1 – skillet
1 – large pan
1 – large bowl
Various heat resistant stirring utensils


Ingredients:

The Meat

2 pounds ground beef
8 strips of thick cut bacon
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
2 packets of the McCormick Brown Gravy powder
1 1/2 cup water


The Veggies

1/2 cup olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 cups chopped mushrooms
1 cup frozen peas
2 cloves chopped garlic
2 teaspoons salt
2 teaspoons pepper


The Potatoes (Loaded)

Mashed Potatoes cooked to a standard recipe (probably about 8 large potatoes worth)
1/2 cup chopped chives
1 1/2 cup grated Aged Cheddar
Salt & Pepper to taste


Directions:

1. Preheat over to 400 degrees F.

2. Meat in a skillet: Chop the bacon into small pieces and cook until crispy. Do not drain. Remove 1/3 of the bacon from the pan and set aside. Add the ground beef and Worcestershire sauce. Brown the beef at a medium temperature, salt and pepper to taste. Once the ground beef is cooked, add the 1 1/2 cups water and the 2 McCormick Gravy packets, simmer on medium-low.

3. Veggies in a large pan: Add the Olive Oil to the pan, and let warm up on a medium-low setting. Add the carrots, celery, onion, garlic, and mushrooms. Add the 2 teaspoons of salt and pepper. Stir occasionally. Once the onions start to become translucent, add in the frozen peas. Let the veggies sweat for about 5 more minutes.

4. Potatoes in a large bowl: Mash the equivalent of the 8 large potatoes in a large bowl for a standard mashed potato recipe. Add in 1 cup of Aged Cheddar and chives. Stir until well combined. If the cheese doesn’t melt completely, don’t worry, it will melt in the oven.

5. Add a layer of veggies at the bottom of the casserole dishes.

6. Add a layer of the meats on top of the veggies. Stir slightly to combine in the casserole dishes.

7. Top with a layer of the loaded mashed potatoes. Add in remaining 1/2 cup of Ages Cheddar on top.

8. Pop into the oven on the middle rack at 400 degrees F for about 30 minutes. This should be enough time for the juices to start bubbling up.

9. Remove and let cool. Share and enjoy!






13th Mar2012

NOMonster – Amelia’s Apples

by admin




Little Amelia Pond, not scared of anything. Box falls out of the sky, man falls out of the box, man eats fish custard. Brave Amelia Pond, with one hell of a scary crack in her wall. Amelia hated apples, until her mum carved a face into one. With her mum and dad gone, little more than a memory, Amelia Pond is pretty much on her own.

When those apples started to turn, what did Amelia or her aunt do with them? Seems a shame to waste a perfectly friendly apple.

Here’s a recipe that both adults and kids can enjoy. Don’t worry, the alcohol in the rum burns off when making the glaze, leaving a delicious sweetness.



Amelia’s Apples

Ingredients

The Saucey Glaze:

• 1 cup dark brown sugar
• 1 cup Vanilla Rum (used Whaler’s brand)
• 1 teaspoon kosher salt
• 2 teaspoon ground nutmeg
• 2 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• Small pinch of ground ginger


The Apples:

• 12 small to medium apples, washed, cored, and carved with smiley faces (used Honeycrisp because of the sweetness)
• 4 tablespoons butter, cut into small pieces
• 1 ½ cups unsweetened apple cider

For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, cloves, and that small pinch of ginger. Stir to combine and bring to a simmer over medium heat. Simmer for 3 to 4 minutes to allow the sugar and other ingredients to blend together (sugar dissolved) and thicken slightly.

For the apples: Preheat the oven to 375F.

Line, with foil, a baking dish that is large enough to hold all of the apples. Arrange the apples in a single layer. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.

Bake for about 45 to 50 minutes until desires tenderness. Remove and let cool.

Delicious with ice cream, whipped cream, or even custard.


06th Mar2012

NOMonster – Blue Milk

by admin



“Luke! Luke! Come inside and have some blue milk.” The obvious was pointed out in Seth MacFarlane’s “Blue Harvest”, and we all laughed. Star Wars broke through so many creative barriers, even thought went into what type and color the milk would be. While Bantha Milk isn’t native to Earth, you can still have fun making a tasty treat an using your ***imaaaagination***.

The basic idea would be to use blue food coloring in regular milk (2 drops per roughly 1 cup of milk turned a decent result). There’s a recipe out in the cyber world that calls for Soy Milk and Blue Powder Punch mix, however, the local corner ethnic store didn’t have a wild collection of Kool-Aid, let alone blue punch mix.

The Soy Milk added an interesting nutty taste, however, it didn’t go great with the fruitiness. The regular milk provided more of a Berry-creamsicle flavor.

With summer rapidly approaching, here’s a new spin on the Blue Milk idea. It is a chilled, tasty treat for those hot Tatooine-esque summer days.


Blue Milk Popsicles

2 Cups Cold Milk
3 Tablespoons Blue Jell-O
Popsicle Molds

Mix the milk and Jell-O together in a bowl with a whisk. DO NOT HEAT. Make sure well combined. Pour into the popsicle molds and chill until solid. Remove and enjoy!

***If you’re a fan of the blue milk mustache, you can drink this cold, in a non-frozen version. The Jell-O will set slightly to give a thicker, milkshake-esque texture, and is just as tasty.

Bantha Milk Popsicles

Mmmmm Tasty




Popsicle Force Action

28th Feb2012

NOMonster – Gorn Cupcakes

by admin

Welcome to this week’s NOMonster’s treat!

What doesn’t scream “Green” with the upcoming Irish day like Gorn Cupcakes! Pwn the Gorn, like St. Patrick pwned those snakes!

These are super easy and fun to make. Granted, only while Twinkies are still in existence.

The batch pictured in this post was made by a good friend, Marina Molnar, for an IFT (International Federation of Trekkers) Post-Vegas Convention Party.


Ingredients:

1 box of standard vanilla cake mix (and required ingredients for it)
Twinkies
Green icing (if none available, use Vanilla with Wilton’s Green tinting dye)
Black Icing (in the tube w/ small tip)
Yellow Icing (in the tube w/ small tip)
Candy “pearl” beads
Sour Apple Candy Ribbons

Procedure:

Bake the cupcake mix normally according to the directions on the box. If you want to add a unique twist, add in a bit of the Wilton’s Green tinting dye into the batter. Pour mix into the cupcake tray, bake, remove, and cool.

For the Green icing, place in a microwave safe bowl, and microblast for 20 seconds. Stir thoroughly until smooth and slightly glossy. This gives an even coat over the entire cupcake surface.

Unwrap the Twinkies. Cut in half.

Take a few Sour Apple Candy Ribbons, and cut a zig-zag design all the way down (sharp, small kitchen scissors might work best for this). Cut into pieces that are slightly shorter than the length of the halved Twinkie (maybe around 1 ½”).


Assembly:

Make sure that the cupcakes have completely cooled.

Place a small dollop of icing in the center of the top of the cupcake to hold the Twinkie in place.

Place one half-Twinkie on top of the dollop in the center.
Spread the green icing all over the top of the cupcake, covering the Twinkie, with an even coating.

If the icing is still warm on the cupcake, allow to cool. A quick trip into the fridge might help.

Add in the candy “pearl” beads as eyes, one on each side of the head.

Get the black and yellow icing ready to go. If you warm the tube in your hands, it comes out a bit easier.

With the yellow icing, start with a small down and up motion close to the bottom of the Gorn head. Start close to where the back of the head would be, and go all the way around, leaving a bit of space in between each stroke to give the impression of menacing teeth.

Add on the Gorn eyebrows, nostrils, and mouth lining (see images for reference).

Take one of the cut Sour Apply Candy Ribbon pieces and place at the top center of the head for “spikes”.


Devour!


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