Sufjan Stevens- Paramount Theater Denver, CO

For real. This was hands down the best concert I've experienced.

Sufjan started off with Seven Swans and went right into Age of Adz and finished with Chicago, Concerning the UFO, To Be Alone With You and John Wayne Gacy, Jr.

As far as wardrobe goes...He had on gold shiny pants (slightly saggy but snug fitting around legs), bandannas of different colors on each hip, vintage T-shirt, and white feather wings. He only adorned the wings for the first song, Seven Swans, and traded them in for a sideways visor which had flashing lights on the rim. At one point he put on a mask, I think it was a rabbit?

There were about 7 people on stage. Two female dancers/back up singers, 1 male drummer, 1 male guitarist, 1 male bassist, 1 male back up vocal/misc instrumentalist (there may have been another one or two). There was a screen behind them with several movies: either constellations forming and falling or screen shots of Sufjan and one of the female back up singers dancing or images from Royal Robertson's artwork (the artist in whom Suf found a significant amount of inspiration for his Age of Adz album).

Sufjan would sometimes dance in sync with the choreographed dancers behind him. It was an over-the-top production and a feast for the eyes. We were in a venue that was set up as a theater so we were able to sit down which I actually really enjoyed. I cried for a couple of the songs because it was overwhelming for me to have listened to hours and hours of this guy and then see him actually perform his music in front of me! Also, Sufjan is so passionate, serious, unique and sincere. It’s hard to not be touched by it. After the concert, I felt inspired to be myself and accept others and live my life in a way that inspires others. "But when I live, when I live. I'll give it all I've got."

He was very chatty during the concert, very comfortable and obviously in love with his work. I thought it was really interesting how he addressed the emotion and thought process in the progression and writing of his music. He said that it was like a return to adolescence when he decided not to give a structure to his writings but go with his emotions and instinct. He said he let go of his “pretentious knowledge” and even put aside his guitar and banjo and wrote soley based on sounds. Mostly electronic sounds and manipulations has are in Age of Adz.

I enjoy listening to Age of Adz so much more now. My favorite song is Vesuvius. I loved the way he danced during this song and his explanation for why he wrote it. He said that when we come in contact with something so massive we want to give into it and jump in but self preservation kicks in and we don’t. I love this idea.

Some of the memorable moments for me is when he explained his interest in Royal Robertson and the background story of the artist. This took quite a long time and so he finished by saying "Less talk and more ROCK!". Awesome.

He also made some pretty hefty statement during his show: “It’s all about getting older and making concessions” He didn't elaborate too much on this but he did mention “middle age” so I think he is feeling older. He also said “Within 20 minutes after being born your nose is inhabited by Ecoli…just waiting. We are survivors”. hehe

Josh was not as familiar with Sufjan’s music and I found it interesting that he preferred the acoustic songs and said he would have preferred an all acoustic concert. I can completely understand this but I absolutely loved the dramatic and exciting performance and also the acoustic songs. Best of both worlds.

So in summary. Sufjan Stevens is surpassing Thom Yorke in my musical respect-o-meter. I love how he is so honest with his personal growth and experiences. This concert has deepened my appreciation for his music.

Vesuvius:

http://www.youtube.com/watch?v=qqEEOT0GPas&feature=related

Impossible Soul:

http://www.youtube.com/watch?v=pRoimKMjNJA&feature=related

Halloween Hike! (Centennial ConePark- Jeffco Countey Park System)

Josh and I are attempting to hike all of the Jefferson County Open Space Parks. The map and list of parks are below with the places we have hiked checked off.

Centennial Cone Park was fun. There were not very many poeple on the trail and the incline was not to steep but the elevation gain was significant. We only hiked about 4 miles (the whole trail is 20ish miles!!) but still got some nice views.

We often times enjoy stopping at a local bagel shop (Moe's Bagels) to get breakfast and a hiking snack. One of my favorite parts about this place is they give you free flower stickers!! If you look closely you will see it in one of the pictures. =)

On our drive back to the apartment we saw a smashed car on the side of a mountain and 3 parasailers!! Those picture are on Josh's camera but I will try and get them soon and add them to this post.

Charlie is doing really well on the hikes. We lost one of his boots on a trip to the park so he hasnt been wearing them lately. It's not too bad unless we get off the trail and we have to guide him around cacti and such! He's a tough doggy though and a great one! =)

Snowboarding on Halloween Weekend at Arapahoe Basin

Today Josh and I went for our first snowboarding ride of the season! There was only one mountain/resort open, Arapahoe Basin (A-basin). The conditions were not ideal: long lines, only two runs open, icy snow, lift only went 1/3 the way up the mountain...and I LOVED it! =)

It was neat also because lots of people were wearing their Halloween costumes! Although I'm sure they were hot by the end of the day because the sun was blazing and Josh and I had to make a run to the car to drop off our jackets and sweatshirt. Ended up riding the last couple runs just in a long sleeve shirt!

Josh was tearing it up on the mountain doing jumps and fancy foot work. I was proud to stay off my butt for the majority of the time. I can only carve using the heel side of the board so josh is in the process of teaching me to use the toe side. This can be learned by facing up the mountain and "feathering" down the mountain using your toe edge until you feel comfortable then it should be easier to switch between heel and toe edge. Also, I realized I am goofy footed and not regular footed and my board was set up wrong so hopefully the next time it will be a bit easier. I cant wait!

French Cooking Class at Le Central...Part Deux!!

Josh joined me for this month's French cooking demonstration!

When we first arrived they brought roasted chestnuts to all the tables which neither Josh nor I had ever eaten. They were delish!

There were about three times the amount of people as there were at the last demonstration, I guess people are catching on to the awesomennes of this idea! But since there were so many people we were split up into several groups and saw each course of the meal prepared at stations. Josh and I were a little wary of this idea at first but it worked out really well!

After we went through all the stations and were famished from smelling all the wonderful food cooking we were welcomed back to our table with warm bread and butter followed by the soup, lamb chops and decadent dessert!!

I think we WILL be doing this again. =)

(I worked hard to try and find a "french outfit" in my wardrobe. hehe)

Soupe Aux Champignons (Cream of forest mushroom and black truffle soup)

Ingredients:

-1 lb fresh mushrooms (of your choice)

-1 oz butter, unsalted

-4 oz dried mushrooms, rehydrated (mix)

-1 oz truffles

-1 onion, chopped

-3 ribs of celery

-3 carrots, chopped

-2 medium potatoes (your choice)

-2 cloves garlic

-Herbs of choice, to taste

-Slat and pepper to taste

-1 pint of heavy cream

-Wine stock or water to cover

Instructions:

-Saute chopped veggies, mushrooms and garlic in butter

-Deglace with dried mushrooms and liquid

-Add herbs and seasoning

-Cover with stock, water or wine or combo

-Simmer until veggies are tender, about one hour

-Puree and serve

(can add chicken or other meet if like)

Cote dAgneau aux Fruits (Grilled lamb chops over herbed spaetzle sided by a svaory fall compote)

Spaetzle Dough

Ingredients:

-4 eggs

-6 oz milk

-Salt, pepper to taste

-Ground nutmeg to taste

-12 oz flour

-Butter

Directions:

-Combine the eggs, milk and seasoning in a large bowl and mix well

-Work in the flour by hand

-Let the dough rest for 10 minutes

-Using a spaetzle machine or other shaping technique, drop the dough into a large pot of boiling, salted water and simmer until done

-Remove the spaetzle with a spider and shock in cold water; drain well

-Season the spaetzle in whole butter, season to taste with salt and pepper, then serve

Fall Fruit Compote

Ingredients:

-1 oz butter, unslated

-1 apple

-1 pear

-4 oz dried fruit (your choice)

-2 oz brown sugar

-Cinnamon, nutmeg, salt and pepper to taste

-Wine/vinegar to cover

Directions:

-Process apple and pear as desired

-Saute in butter

-Add seasonings

-Add dried fruit

-Cover with vinegar/wine and let reduce to half

Chocolat a la Menthe

Chocolate Mousse

Ingredients:

-1/2 cup butter, unsalted

-1 cup chocolate, semi sweet

-1/2 cup sugar

-4 oz egg yolks, pasteurized

-6 oz egg whites, pasteurized

-1-1/2 cup whipped cream

Directions;

-In a double boiler melt the chocolate and the butter until smooth

-Crack and separate the eggs in a mixing bowl

-In a mixing bowl, whip the yolk with half of the sugar.

-Do the same preparation with the egg whites and cream

-Assemble the mousse in the listed order

-Mix the chocolate and butter with the egg yolks

-Add the whipped egg whites

-Add the whipped cream

-You need to reserve the chocolate mousse in the refrigerator for a minimum of 4 hours (to allow to set).

Chocolate a la Menthe

Ingredients:

-Chocolate sponge base

-Chocolate mousse

-8 oz mint liquor

-8 oz simple sugar

-16 oz ganache

Directions:

- Slice sponge base into three pieces

-saturate with mint liquor and simple syrup

-Layer with mousse

-Cover in ganache

-Garnish with fresh mint

Chocolate mousse recipe on the 02.28.10CC

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French Cooking Class at Le Central

This evening I took a French cooking class at a downtown Denver French Restaurant called "Le Central, The Affordable French Restaurant". For me, their claim to fame is the $10 muscles and French fries. I just about had to be rolled out of the place after Josh and I ordered this dish. Mayonnaise + fries = Bomb. So after this delicious muscles/fry experience I looked them up on the internet and realized they give cooking demonstrations once a month so I HAD to check it out! It was so much fun and I think I convinced Josh to go with me next time! =) Below are pics of the menu and of the demonstration. At the bottom of the page I have type up the full recipes.

He actually used that huge roll of bread for the app salad! They bake their bread at the restaurant twice daily!

Sorry, no picture of the app or dessert, I was excited and forgot to take a pic. =)

Panzanella Salad

Ingredients:

-Country Bread

-Olive Oil

-Tomates, diced

-Cucumbers, diced

-Basil, chiffonade

-Shallots

-Garlic

-Balsamic Vinegar

-Salt and Pepper

-Bell peppers, julienne cut

-Olives

Technique:

-Take slices of at least one day old bread, crush with olive oil

-Grill bread slices and cut or tear into cubes

-Process all vegetables in either slices or diced

-Make a simple vinaigrette with diced shallots, minced garlic, olive oil, balsamic, salt and pepper

-Toss everything together and serve immediately

Lotte en Papillotte

-Monkfish, 1lb (skinned, cleaned, halved, de-boned)

-1 large onion, sliced

-1 bunch of Frisee

-8oz green beans

-1 cup cranberries, dried

-1 tablespoon garlic, chopped

-1 lime

-1 tablespoon butter

-1 cup of stock

-Oregano, fresh to taste

-Tarragon, fresh to taste

-Salt, pepper to taste

-Parchment paper

Technique:

-In butter, saute the onions, endives, garlic, green beans, cranberries, and stock and reduce, then season with salt, pepper and herbs to taste

-Take a piece of parchment paper, spray with non stick, place a spoonful of your prepared compote above on parchment paper, place monkfish on top, coat in olive oil, season with salt and pepper and lime wedge

-Wrap up and bake at 350 for 30min

This is a picture of the entre before I wrapped it up in the parchment paper. I substituted Tilapia for Monk Fish and it ended up being delicious!

Poire au Porto

Ingredient:

-6 pears, peeled and blanched

-Two to one ratio of water and sugar for simple syrup

-Port wine, 1 liter (good quality)

-8oz mascarpone

Technique:

-Peal pears, then blanch (boiled in water for 5 min)

-Dissolve sugar in warm water until boiling for simple syrup

-Add pears and simmer for 15 to 20min, or until tender

-Warm port wine, DO NOT BOIL

-Remove pears from simple syrup and place in port for 24 hours

-Next day, core pears and pipe full of mascarpone, garnish as desired (atop a cookie, mint, chocolate)

Meyer Ranch Park

Today we went to Meyer Ranch Park (part of the Jeffco Park System) to check out the fall colors and the changing aspens. It was a success! Got some great pictures! Especially Josh climbing a tree and Charlie desperately wanting to follow! =)

Ruby Hill Park DUG Flourish! Festival

Josh and I volunteered at an event hosted by Denver Urban Gardens (DUG) celebrating their 100th urban garden in Denver!

We were in charge of handing out ukuleles. DUG was attempting to break the world record of the largest Ukulele lesson (840ish in London) but alas, we did not succeed. But we still had a great time!

Nick Drake

"The glove compartment is inaccurately named

And everybody knows it

So I'm proposing a swift orderly change"...from glove box to nick drake box.

I purchased the Nick Drake Box set when I was a high school senior and this cardboard box containing four cd's was worn and torn over the years while it rode in my glove box throughout my college years. Each CD made a regular visit to the car CD player, the mellow music and thoughtful lyrics highlighted by Nick's dark, natural voice brought me a lot of comfort in the changes and adjustments to college-life. If you haven't heard of Mr. Drake you may recognize his song "Pink Moon" from the Volkswagen Passat commercial a few years back and other song cameos on TV shows and commercials.

Sadly, this box set holds all of Nick's music because he died in 1974 from of an overdose.

Nick Drake is high on my recommendations list for anyone who has not had a good listen to him and is looking for some soothing, nostalgic tunes. Enjoy!