Geek Weekly #4

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ONE OF JACKIE'S RECENT HEADSHOTS. (PLEASE WRITE THE GWHQ WITH JOB OFFERS.)

decaf, Mochacinno kind of gal. Straight coffee please, I like the simplicity. My friends (all three of them) were not bullshitters either.

Yom kippur took on a whole new reality in my life and Hasidic Jews didn;t look strange after about the third day. Don't go crawling around New York with a cowboy hat and bolo tie though; they actually think that's what "southerners" wear. "Southerners" being ANYONE below the Mason-Dixon line.

No, I don't hate New York. Yet, I certainly DON'T love it. It was masochistic.. which is always good on a slow night. It was usually surreal... which speaks for itself. New York City. Unless, you've shlepped groceries for ten blocks from the market to your apartment don't talk to me about whether or not you like it. It's fine just lie it is.

Yes, I've left the city but the city hasn't left me. Attitude abounds.

Jackie.

Last edit almost 7 years ago by ClaudiaDurand
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Gourmet Cookin'

Gelatin Coke Salad

This is a recipe my mother learned from a baby-sitter she had when she was small. It's trashy but delicious. My brother has been known to eat two bowls of it with a warm Coke for breakfast.

2 small or 1 large Coke 1 large package black cherry Jell-O 1 can crushed pineapple 1 can pitted sweet cherries 1 large package cream cheese 1 cup chopped pecans

Boil one cup Coke. Add Jell-O and stir until dissolved. Add remainder of Coke and cherry juice. Partially congeal in fridge (the Jell-O, you dork). Drain pineapple. Add pineapple and cherries. Grate cream cheese and add. Add pecans, stir, put into mold. Chill until set and serve.

Hints: To ease the grating process, put the cream cheese in the freezer for 15-30 minutes. To remove Jell-O from a mold, dip mold briefly into hot water. Jell-O will separate from sides of mold and veritable leap onto your serving platter.

Dictionary definition and illustration of Branks.

Last edit almost 7 years ago by ClaudiaDurand
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How to remove crabmeat from cooked blue crab 1)Twist off claws and legs. 2) Turn crab on its back and pull apron up and off. 3) With a knife cut under the bottom shell, just under the mouth of the crab. Press thumbs into this cut space and lift off top shell. 4) Remove spongy white gills (dead man's fingers), which are inedible. The intestines will fall out. 5) Snap crab body into halves. 6) Twist off swimmerettes, the back fins. 7) With a mallet crack claws to reveal claw meat. Claw meat and body meat will be removed with a nut pick or oyster fork.

Guac o' the Gods

3 premium avocados 1 roma tomato 1 itty bitty onion 1 squirt of lime juice 1/2 teaspoon chili powder some garlic salt'n'pepa

Get at the soft, creamy parts of the avocado, eschewing the peel and the pit. Put this matter into a bowl. Dice and add the tomato and the onion. Squirt in the lime juice. Add remaining flavor augmentors. Stir like crazy. Scoop with tortilla chips. Allow your eyes to roll back in their sockets from pure, unadulterated ecstasy.

Last edit almost 7 years ago by ClaudiaDurand
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Fanzine Shopping List

You know how I am about reviews Here are some publications I've recently enjoyed. Get 'em.

Beer Frame (#5) 160 St. John's Place Brooklyn, NY 11217 krazykat@pipeline.com $2 cash, check mo (payable to Paul Lukas)

The Geek Cookbook (#2) Wendy Bryan 581 Pasco Miramar PP, CA 90272 send her $2 or $3- it's worth it

Duplex Planet (#134) PO Box 1230 Saratoga Springs, NY 12866 Subs-$12/6issues, $25/15issues (US) $12/5issues, $25/12issues (Canada) $12/4issues, $25/10issues (overseas)

Superior Catholic Finger Digest (#1) 5403-B Brompton Circle Austin, TX 78745 $3 (color cover, dude) + age statement

Highball Magazine (#1) 1614 Chestnut Street PO Box 43629 Philadelphia, PA 19106 $3.50 (slick) + age statement? it's racy

Crank (#3) PO Box 1646 Philadelphia, PA 19105-1646 crack@aol.com $2(Jeff Koyen)

Good Rockin' Tonight: Sun Records and the Birth of Rock'n'Roll by Colin Escott with Martin Hawkins Foreward by Peter Guralnick

Last edit almost 7 years ago by ClaudiaDurand
Railroad Jerk interview, May 95 Geek Weekly Correspondents: Susan and Margaret Shepard
Needs Review

Railroad Jerk interview, May 95 Geek Weekly Correspondents: Susan and Margaret Shepard

Railroad Jerk interview, May 95 Geek Weekly Correspondents: Susan and Margaret Shepard

We'd like to extend our thanks to them for tolerating this session with our sister team.

M: Is there anything we can do to make this a nice experience for you guys? Marcellus: The interview or being in Austin? M: Either. Tony: The cookies are a great start. That's a pretty loaded question. S: Yeah, Margeret. I thought you just meant the interview. Tony: For the interview, I think we're fine. Ah, oh, no, forget about that. S: The production on the new record received a few barbs from one friend of mine, but it doesn't sound that much different to me. What was? Marcellus: We put the vocals up a little bit louder than usual, no reverb on the drums. Tony: We spent a month on it this time. S: As opposed to? Marcellus: We made sure you could hear the instruments. Tony: we recorded the drums in a small room. We recordedthe whole thing in a smaller atmosphere. We used tube equalizers and tube micro phones. Marcellus: What were thoses barbs, anyway? S: He (Craig) was saying that it didn't have the tension present on previous recordings, that it didn't have the tightly would atmosphere. Marcellus: We get along better now. Tony: We're more friendly towards each other. The last two albums we had members who we didn't get along with. But for the last three years we've had the same members. That's one reason. That's funny, just today I was informed that we were lo-fi. S: By whom? Tony: By the newspaper. The local Village Voice.

Railroad Jerk Interview 41

Last edit about 6 years ago by donpedicinijr
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