Tag Archives: gothic

Goth Goodies + Goth Rice Recipe, sorry no pinot this week

13 Jan

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Yessssss. I love goth goodies. Things that speak macabre. Or dark. But if they shout Hot Topic I’m out. It’s a fine line, people.

But I dig:

Black jelly beans.

blood oranges.

Beets.

Red wine.

Red kool aid.

But then pink can be goth too.

Oh and DARK chocolate duh.

Pinot NOIR.

I could go for some of that right now.

That being said some prefab goth food is amazzzzzze. Like these skulls:

  
Rightttttt? FIKA also makes chocolate in pill bottles. The feel is like some sort of city grime darkness addict je ne sais quoi vibe. It’s hot. Plus goth.

Also I am into goth because that is when I am at my hottest. Obvi important. Everyone has a style that fits them best and when I am gothed out, well, sometimes people that only see me grimy (improv teams, dancers) are sorta surprised when they see me done up. Like, “Hey, I didn’t realize you were capable of being Attractive ” surprised. Which is semi-insulting: “if you just cover half your face in black eyeliner you’ll look great!”  But I take the compliment. I think it just suits my pallor.
So let’s have goth rice and chill.

Dark and Moody Rice
Adapted from The Athlete’s Cookbook by Corey Irwin and Brett Stewart
Olive oil spray
1/2 c. Diced yellow onion
1 tsp. minced garlic
1 small bay leaf
1/2 c. Black rice
1 1/2 c. Water
3 Tbsp. Diced roasted red bell pepper-I used jarred
1/4 tsp. salt
1/8 tsp. red pepper flakes
1 tsp. paprika
Fresh cilantro to garnish
In a saucepan, heat the oil then turn heat to low and add onion, garlic and bay leaf. Cook about five minutes until onion is softened. Add the rice and turn heat to medium. Cook a couple of minutes, stirring periodically. Add the water, stir, and cover. Cook the rice undisturbed until softened but not overly so-around twenty minutes. Stir in everything else but the cilantro and cook about five more minutes, until the rice is done but still firm. Take off heat, dish up and garnish with cilantro.

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Pie parties, horchata cocktails, and what the hell am I doing?

8 Apr

Goth-chata

Goth-chata

Firstly, I devised the horchata cocktail. Me. Moi. Then literally a few weeks after I came up with it the recipe I’m going to share, a new trendy restaurant called Gracias Madre opened and everyone is talking about their horchata cocktail. But mine is better. And…goth-er. Which is to say I made my own horchata OUT OF BLACK RICE.

I devised the horchata cocktail for a pie party. Details to follow the following brain hemorrhage:

In between planning amazing pie parties like the one I shall regale you with tales of, I am pretty busy as an actor. I’ve been having a boatload of improv shows every
week, but in between all the performing I see the rest of the world, the people with real jobs wondering what the heck I do all day. And when asked on the spot I stammer and can’t quite remember it all because it’s a lot and so I come off as…I dunno. A not-busy person. God forbid. So I’m gonna tell you today’s activities (which now was a week ago). First off, I open up my laptop and email like a madwoman. Then I check the breakdowns to submit myself for roles that if I’m lucky I get called in to audition for. After fielding my email the breakdowns are my first stop. I go back to email and breakdowns a dozen times a day. Then I had an audition. This one was not too far, and it was in the golden hour when traffic is less horrible, so it didn’t take long. But between traffic and depending on how behind the casting office is running, an audition will bite several hours out of your day. Not counting all the prep time for it. After my audition I worked on scripts for another couple of upcoming auditions. What’s my motivation? No, really. What is it? Then I researched agents (I’m trying to find a new one) and wrote the perfect cover letter to send to one particular agent. This took a while. More work on scripts. What are my obstacles? Then I worked on the column I write for Hello Giggles. Then I updated my website with info on upcoming shows I’m doing and who my manager is because it just changed. Then I got in touch with a headshot photographer because I need new shots. Next I need to put the finishing touches on a pilot script I want to enter in a contest. And then I get to have late night coffee or who-am-I-kidding wine with a friend I want to collaborate with on a project. Because in LA your friends and the people you work are often one and the same. Which is both good and bad. Many evenings I’d be headed off to a class or a workshop or a practice or to do a show (after which there may or may not be wine) but tonight I get to skip to the wine.
And that, folks, is how I have “no job”.

And of course, there are the pie parties.

The last one was “Dark Side of the Pie” and took place right after Valentine’s Day as a palate cleanser. I made horchata with black rice, and designed a cocktail using it. I made a dark chocolate tart (recipe to come at a later date). Because I am still trying to perfect a southwest potato pie I made that but used purple potatoes to add some darkness. Guests were instructed to try to where black and red. Not all my friends came through on the attire, but many did bring red wines with delightfully goth labels.

It was pretty swell. Really, I am not sure where I’d be without my friends. Either slightly crazier or saner?

This cocktail had two variations for the party, but my friend Joel brought me a bottle of cinnamon liqueur that I later plan to use to create a third variation. Cinnamon liqueur was probably invented for the purpose of boozifying horchata.

Cocktails from the Dark Side: Amaretto and Chocolate
For horchata (adapted from David Lebovitz’s recipe here)
2/3 cups black rice, ground in the blender
3 cups warm water
1 cinnamon stick
2 cups almond milk (chocolate almond milk for the Kahlua version)
Soak the rice and cinnamon in water for a minimum of eight hours in the fridge. Remove cinnamon. Stick an immersion blender in there and blend more. Strain through a sieve lined with cheesecloth twice. Add sugar and milk. Refrigerate.
For cocktail:
1 oz. black rice horchata
1 oz. rum (light or spiced, take your pick)
3/4 oz. amaretto (or 1/2 oz. Kahlua if you made the horchata with chocolate almond milk)
a few dashes of chocolate chili bitters
cinnamon to garnish
Shake all except the cinnamon up. Strain over one giant cube. Garnish with cinnamon. Sigh in delight. Then sigh with great melodramatic tones. Nowwwwwww you’re doing goth right.