The singer/songwriter for Wizards of Time, who also loves to paint, is currently working on the band's first 12-song album, called Will the Soft Curse Plague On?, to be released in early 2011. You can hear a teaser with three 15-second song clips here. He also plays in a group called Boxharp, which is also currently working on a new album.
What'd you eat for dinner last night? I made garlic bread using a postino loaf from MJ Bread with red sauce with pasta, spinach and tomato.
Favorite food: Fresh fish and chips with tons of malt vinegar to taste. I also would like to add, the stuffing my mother makes is wonderful, to say the least.
Least favorite food. Plain white rice is the worst. However, if that was the last thing on earth to eat, I would be very thankful for it and consume it with a smile.
Favorite dessert: Dessert is not appealing to me. If I had to, pecan pie and a cup of coffee. I always wonder about that Coco's on Seventh St.
Favorite local restaurant and meal to order there: I cannot choose a specific one, so bear with me. El Guerrerense (2622 E. McDowell Road) has wonderful posole, tortas and carne asada tacos. Also, all of the dishes at Middle Eastern Deli. The Downtown Phoenix Farmers Market had a BLT and a leek and potato soup that was super-tasty. I have always loved the Expatriate from Carly's. The Bob Hoagie made by Nick Villa from Tammie Coe--I would like to say it knocked my socks off. However, I do not wear socks, so... Thai Hut has a fine Yellow Curry.
Favorite local bar and cocktail to order there: Once again, I am having trouble choosing just one. The gin and tonic from Tuck Shop is the best I have ever tasted. The manager told me that they make their own simple syrups for the mixer. A couple more to add--Sunshine Market (2302 N. 12th St.) has great $3.99 six-packs! Also, my neighbor Gary really provides a great mix of beer from his beer vending machine that he keeps in his back yard. Favorite button to chose from is the European Trail Mix!
Favorite thing to cook at home: I love to make matzo ball soup in the winter.
Favorite memory involving food: Sometime in October of 2009, my girlfriend, Ali, and I flew to Chicago to visit her uncle. I made matzo ball soup in her uncle's kitchen (her uncle is 65 and is living in the apartment that he grew up in, so you can imagine how old the pipes are). In the middle of making the soup, the kitchen drain clogged up and was spewing black, smelly liquid. We had no idea why or how. J.B.'s landlord, William Brashler (Google him if you want), unclogged the drain. He left a note saying "The drain is open, I pulled out a matzo ball the size of Cuba!" I have pictures of all of this. Even though we were visiting on terms that were not the best, we made most of the time together and laughed a lot. Her uncle really liked the soup, by the way.
Recipe or food tip to share: Matzo ball soup! if you are cooking for friends, this is the recipe to feed seven.
You will need a large soup pan.
3 large containers of veggie stock
1 veggie bullion cube
1 bottle of Labatt's blue (pour in halfway through cooking) and drink one for yourself while cooking
Red potatoes sliced to bite-size
Diced white onion
Whole mushrooms
Brussels sprouts, cut in half
Of course, matzo ball mix
Follow the directions on the box. Cook for 40 minutes on your stovetop. Always cook the matzo and potatoes first, then add the rest of the veggies halfway through cooking.
