Raspberry brownies

Raspberry Brownies (Inspired by The Afghan Whigs)

Raspberry brownies

Earlier this year, my friend Daphne Carr launched a Kickstarter project to publish the Best Music Writing book series independently, through her new music-focused press Feedback Press. (BMW is an anthology of the year’s best conversation about music, in the form of features, essays, reviews, blog posts, etc.) One of the pledge options toward the project’s $15,000 goal was for me to bake treats inspired by the artist or song of the backer’s choice, and this was the second of the two purchased, inspired by Afghan Whigs, baked for one of my favorite pop-culture thinkers/writers (also just one of my favorite people), Village Voice Music Editor Maura Johnston!

THE DISH
Raspberry brownies

THE INSPIRATION
This assignment was a bit daunting, as I hadn’t previously listened to much of the Afghan Whigs (and hey, now this is super relevant because of their recent reunion shows!) — but what I’d gathered in my couple previous run-throughs of their 1993 album Gentlemen was that I love the music — a little rough, dark and soulful — but the lyrics can be quite crass and at times pretty brutal (“Debonair” has the line “This time the anger’s better than the kiss” and later “Tonight I go to hell for what I’ve done to you”).

In the song “Be Sweet,” Greg Dulli growls, “Ladies, let me tell you about myself/ I’ve got a dick for a brain/ and my brain is gonna sell my ass to you/ Now I’m OK, but in time I find out stuff/ ‘Cause she wants love/ And I still wanna fuck.” It’s incredibly sleazy, so my first thought was to find a recipe from a blog that’s also quite sleazy, Cook to Bang, where I found a recipe for “Pinch Your Ass-Berry Brownies.” Chocolate for the darkness, Cook to Bang for the sleaze, raspberries for the blood.

However, part of why Maura decided to back the Best Music Writing Kickstarter with this particular prize was because she’s gluten- and dairy-intolerant, and wanted some kind of treat that she could eat (obviously) and make, and the original “ass-berry brownies” wouldn’t quite work. So over at the all-vegan goldmine Post-Punk Kitchen I found a similar raspberry-brownie recipe that I easily adapted to be gluten-free.

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Raspberry-Peach Jam + a rainy-day playlist

THE DISH
Raspberry-peach jam (recipe here)

THE INSPIRATION
It’s funny to be posting this on a day with zero chance of precipitation, but the start of last week was all rain, and the weekend forecast wasn’t looking much better. (I’m going to Seattle at the end of the month; clearly New York has been testing my rain tolerance.) So I wanted to take on a food project fitting for a rainy day, since between the weather — which actually ended up being OK! — and the train I live near undergoing some major weekend construction, I wasn’t planning on going far from my apartment. So I picked up a few jars and took my first trip to the Brooklyn Kitchen, where I picked up a candy thermometer, canning funnel, and a super-awesome little book about jams, jellies and canning.

Making jam and canning is sorta labor-intensive, and I was definitely nervous about jars exploding while I was boiling them, but the whole thing was actually pretty exciting and I will totally be doing it again! (Even though the second batch I made was too runny…whoops!) Also, you can definitely use this recipe for my next recipe post.

THE PLAYLIST
Some songs about rain! If you’re on Spotify, you should be able to check out the playlist here (please let me know if it doesn’t work!). Here are the songs:

Bob Dylan, “Rainy Day Women #12 & 35”
Basia Bulat, “If It Rains”
The Tallest Man On Earth, “It Will Follow The Rain”
Garbage, “Only Happy When It Rains”
Fleetwood Mac, “Dreams”
Joni Mitchell, “Rainy Night House”
Adele, “Right as Rain”
Mayer Hawthorne, “I Wish It Would Rain”
NewVillager, “Black Rain”

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