Checkerboard Kids and Free Advice (2010-2012)

There was an amusing show I used to TD for called "Moon Juice and Free Advice". I actually found two old episodes when they came onto my program and here it is. Enjoy!

2012
 

2010
 

The Duppies on Checkerboard Kids (2009)

Checkerboard Kids gets Rude Boy George (2014)

If you don't know Rude Boy George yet, let me enlighten you. It's a cool supergroup comprised of members of Across The Aisle, Bigger Thomas, the Duff Guide to Ska and Marco on the Bass!  What's the hook you may ask? They do 80's New Wave tunes in a ska stylee. Tomorrow night they will be on the Checkerboard Kids Program. Don't fret if you miss it.  I'll be sure to post it all online if you can't get MNN where you are. Here is a sample of the action:

… And yeah they even get me to do a lil' singing and skanking on the dance floor! I couldn't resist!

Major props go out to the MNNStaff, Especially Drew and Roberto. My crew is equally off the hook: Anne Marie Offer on camera, Paul Ortiz on robocam, my homegirl Jeany Lee on switching and Rolling Rhinos own Vince Lombardi in the directors chair! I am so grateful for my posse! It makes me proud to put great music on the air lo these many years!

Spring Break 2014

If you thought I'd be hob-nobbing at some Mtv Beach House or something like that you were sadly mistaken. Actually this years spring break is a major stay-cation. I am taking time out for for fun though. On Monday I met up with Zack and we headed out to Rego Park to catch up with The New York City Vegetarian & Vegan Meetup Group. We had a love meal at a new vegetarian /vegan buffet called Simple Veggie Cuisine. (95-26 Queens Blvd, Rego Park, NY, US). On out way home we noticed the moon was looking kind of strange not realizing it was a blood moon on its way to a lunar eclipse.

Here's me finishing my pumpkin soup appetizer.

My dinner was Buddhist Delight, tofu shrimp, "Lion Head" non-meatballs and brown rice with vegetables. And I had the meatless spare ribs. I also tried they vegetarian sushi which used brown rice. Very delicious!

Frame of Reference

This Photo was Tuesday, April 20, 2004 4:59 PM

It's always important to see where you've been.

“It is by no means an irrational fancy that, in a future existence, we shall look upon what we think our present existence, as a dream.”
~Edgar Allan Poe

All I Really Want Is To Be Happy

I want to be happy.

A friend and I were just discussing if 50% of my mood is determined by genetics (ouch!) and 10% is external circumstances I really have to do my best with the remaining 40% which is determined by my actions and thoughts. I guess eating right, getting exercise (Argh! My doctor ultimately was right with that pat advice he gave lo those many years ago when I was 300 lbs and trying to erringly convince him to give me diet pills.) That leaves the thought part. Meditation. Prayer. Thinking positively and wishing well for every living being on this planet. Throw in some comic books, Ska, Chillstep and J-Pop music and I really can't lose. Onward and upwards.

This Stir Fry is So Fly!

Last Summer I met this cool woman, Jade from Texas (by way of Seattle) and she hipped me to this great meal so without further ado I present:

Stir Fried Jade Ginger Kale in Black Bean Sauce

Ingredients: Kale, Black Bean paste, Ginger, carrots, Scallions, Basil, Red or light green peppers. adobo, Chilli Pepper Flakes

Optional: Mushrooms, Seitan, Cilantro

Do yourself a favor and get a wok! You will be flash frying these bad boys and require a high temperature.

Pre show: Make sure all your items are "mise en place!" Once everything is is ret to go it moves quickly ~ blink and you will miss stuff.

Wash your lettuce. I tend to add lemon juice while im cleaning it. I don't know why. It was suggested and I take suggestions. I am proud of my my new salad spinner! When done stick it in the fridge to crisp. I also use a plastic lettuce knife if you were wondering.

Kale: Fold them over leaves and use a sharp knife or scissors to cut out stems out. Separate them for later use

then take leaves and roll them up then slice them up in a chifonade stylee.

While you're in chifonade mode stack up some basil roll it up and chop that too.

I also minced up some cilantro and added that. it smelled yummy!

Chop your mushrooms (you can add some seitan but in my experience it doesn't preserve well despite being pre cooked. ~ Whats up with that?)

I julienne matchsticked my ginger. I tried with the carrots but they weren't big enough. Wahh!

squash and mince your garlic.

Chop your scallions/ green onions (is there a difference? its like the difference between yams and sweet potatoes!)


Now Cooking:
Pre heat your wok. Don't worry about that smoke, its how it do. add the oil and wait for it to heat up and coat the pan that hot chili oil will make you cough so be ready. throw in the garlic, ginger and onions and lighly golden and fragrant.


Add your stems. (they need more time to cook)

add black bean paste just a dab will do you so add a little at a time because you can always add more but you cant add less.

add the kale leaves and the basil and cilantro

add carrots

add peppers

add mushrooms or seitan (or both if you're feeling especially randy baby!)

add chili pepper flakes (you know, the kind you see at the pizzeria?)

Jade said will know when you are done and by golly, she was right! One website said you have to listen to the wok. the sound of the sizzle will help guide you. What is this "the Force?" but yeah, it was a little like that.

Once it was done. I have already prepared my quinoa and red beans (I was going to use black beans but that was far too OD considering the black bean sauce.)

Also my salad was ready and same with the sweet potatoes.

the result was deliciously different! I will definitely try this meal again! Yay!