The Perverts at the Stag and Hounds 1st March 2013

The Perverts at the Stag and Hounds This was an accidental night out. We had been to the Thekla to see the mullet sisters (AKA Deap Valley). I was going to write about them but I’m too bitter because they are half my age and probably half my dress size, think JD is a whisky and can only play 3 chords, barre chords at that. Anyway, on the way home we stopped into the Stag and Hounds and paid a bargain £3 each for a Riot Grrls or whatever night. The pub has stages in two rooms on two different floors so it’s easy to get stuck downstairs when you are wedged into the sofa and miss what is going on upstairs.

Luckily I didn’t miss the Perverts.

I was drawn in initially by the dead cat on the mantlepiece but then totally transfixed by the insane gesticulations of the lead singer and the nasty screetching noises coming from the guitarist and various electronic things. The pair stood too far apart for me to get a picture of both of them, probably because the lead singer flails and stomps madly. In fact the whole thing is mad flailing stomping genius.

Here are the lyrics to Myra Pop:

“PUNCH UP WITH FATHER.
IM A BAD GIRL. AGED 8.
MY TREAT OF THE WEEK IS TO BEAT UP KIDS AGED 6 TIL LATE.

I MET IAN ON HIS TIGER CUB MOTORCYCLE.

CATHOLICS HAVE IT HARD,
THERE’S NOT ENOUGH PINK RINSE, GERMAN WINE AND LESBIAN WARDENS TO GO AROUND.

I MET IAN THROUGH WORLD WAR TWO HORRORS.

OH MEINE KINDER. OH MEINE KINDER. MYRA’S COMING TO GET YOU.”

There are never enough lesbian wardens to go around, it’s true.

You need to see them live to appreciate them and luckily you can because someone has put them on YouTube, Hooray.

Want more? Blow the dust off your debit card and invest £3 in a download of their album, Bacon Sandwich.

The Ghoulies at the Stag and Hounds April 14th 2013

The Ghoulies at the Stag and Hounds

The Stag and Hounds is one of my favorite venues. It’s a crumbling pile of a pub with wobbly floors, chandeliers, a real stags head with a manky ear, nice beer and very often lots of new bands.

Last night, denied the death metal gig we thought was on elsewhere we stumbled upstairs at the Stag to find the Ghoulies playing.  Any lead singer who starts a song with ‘Here’s one for all you ladies out there tonight…..DIE!’ gets my vote, I’m immediatly very impressed. There is a whole load of big beard action going on, a drummer who almost levitates and screaming teenage angsty vocals with fantastic dirty hypnotic guitars. They describe themselves as ‘Hammer House Rock’  and to make it you mix even amounts of  60’s surf sound, some really clever bass riffs, the Munsters, early Dr Who sound effects and some booming Beefheart. Bake upstairs in a falling down pub for half an hour and you have the Ghoulies. Fab, just fab.

Vegan Squash and Tofu Bake Recipe – Savoury or Sweet

This is an egg free variation of My Vegetarian Whole 30’s Pumpkin Pie recipe which is at the bottom of this page.

My version is incredibly versatile and foolproof.  I originally made it with sugar and spices to fill a pastry case but it sets on it’s own enough without pastry and is as nice like that. Bake it for longer and slower and it will be firmer.

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Ingredients for the basic recipe:

vegan pumpkin pie recipe1

600g of any pumpkin or squash
200g firm tofu
25g creamed coconut

Turn the oven onto 180/160 fan, gas 4

Aga owners I have too much bitterness, venom and jealousy to work out where you would cook this, but basically all you are doing is drying it out and setting it, so not to hot.

  1. Peel and chop the squash and boil until soft.
  2. Add the tofu and coconut and whizz up until creamy.
  3. Add anything you want to the mix – loads of ideas below and decorate the top if you want.
  4. Oil a shallow cake tin and push the mixture in, flatten the top and drizzle with oil.
  5. Bake for an hour or until set.

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Variations:

squash_slice_3Use other root vegetables with the squash, celeriac works well with coconut, carrot, swede or sweet potato would be good too.

Add herbs or spices, oregano and rosemary or chilli and tumeric.

Handfuls of raw shredded kale or spinach or grated carrot and courgette added after the mix has been whizzed up will soften as it cooks. The picture shows red kale, spinach, courgette and carrots with salt and pepper waiting to be mixed in.

Try adding tahini and sprinking the top with sesame seeds.

I like to decorate the top of my slices with beetroot.

For a sweet variation add sugar, maple syrup or honey if you eat it and be generous with the pumpkin pie spice. It would also be nice with pecans on top.

 

 

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My Vegetarian Whole 30’s Pumpkin Pie/Souffle (Whole30-style)

  • 1 15oz, can pure pumpkin
  • ½ cup coconut milk
  • 4 -12 eggs (depending on your preference.  I’ve been making with 12 to increase my protein)
  • 1 Tbsp. pumpkin pie spice

Mix all together & pour in large pie pan or casserole dish. Bake at 350F for about an hour.
Whole dish (using 4 eggs) has 595calories, 27.5g protein, 21g saturated fat.  Each additional egg adds 70 calories, 6g protein & 2g saturated fat.
Whole dish (using 12 eggs) has 1155 calories, 75.5g protein, 37g saturated fat. – ¼ of this has 289 calories, 19g protein, 9.25g saturated fat. [I like to eat warm & top with unsweetened coconut flakes].