Have you ever wanted to try Capoeira? Maybe youÂ’ve never even heard of it. Capoeira is a Brazilian martial art that has a long history among African slaves. It was illegalized and disguised as a dance for many years, and bears this influence today, as capoeira is played in a circle accompanied by musical instruments and songs. Maybe youÂ’ve seen capoeiristas playing in public. YouÂ’d recognize them by the kicks, flips, handstands, and other acrobatic movements.
Capoeira Gerais is having a free demonstration and Open House Wednesday, May 6, in Boston at Boston Ultimate Fitness (aka Nam Pai Academy) at 6:00 PM. Contra-Mestre Marquinho Coreba is originally from Brazil and previously taught capoeira in Spain and Switzerland.
Boston Ultimate Fitness is located in Chinatown at 33 Harrison Ave, on the 7th Floor, upstairs from Nick the Tailor (but take the elevator).
If you canÂ’t come to the open house but would still like to take a class, you can come any Monday or Wednesday at 6:00 PM. Classes are an hour in length. Or, check Contra-Mestre CorebaÂ’s schedule on http://www.capoeirageraisboston.com
If you are participating, make sure to wear or bring comfortable clothing and sneakers. A TOWEL and WATER strongly recommended, because you are going to sweat! (if you forget the water, there are vending machines and a water fountain at the gym)
Tuesday, April 21. 2009
It's BBQ Season!
This weekend I finally re-seasoned* the grates on my grill, and so to celebrate, I made the following meal Sunday afternoon.
First off, I thawed a tri-tip roast I had obtained for cheep at Trader Joe's some months ago. The tri-tip is a cut of beef from the bottom sirloin. In the US, it's most popular in California, but it is known in other countries by other names (triangle steak, punta de Solomo, colita de cuadril, etc.)
Later that day, after starting the charcoal, I created more Magic Dust. This comes from a recipe out of Peace, Love, and Barbecue. Unfortunately, I had run out of cayenne without knowing it, so I used crushed red pepper instead.
Next, I coated six potatoes with olive oil and magic dust, and mounted them on my fancy new rib and potato rack. Once the fire was ready, I put these into the grill first as they would take longer than the meat.
As for the fire, I added a log of oak in. This had been sitting in my basement all winter, so I had to hose off all the dust. This became a slight problem later on.
Once the potatoes were cooking, I sprinkled more Magic Dust all over the meat. Transferring the meat to the grill was a little tricky since the roast is actually pretty thin compared to big chunk of a roast. I managed to not drop anything, thankfully.
I had also purchased a bunch of asparagus. These I trimmed and placed in a foil hobo pack with some onion slices, salt, pepper, and butter, which then went on the top rack of the grill.
After about 45 minutes of cooking, the meat was still 25 degrees away from completion, but the fire had nearly gone out. I opened up the vents in hopes that the log would catch, but it only smoldered while the coals burned to ash. The roast actually started losing degrees while I started more charcoal. In an effort to regain lost time, I placed the meat right over the freshly-relit fire, resulting in one side getting charred a bit. Nobody seemed to mind this on the finished product, though.
Last but not least was a warmed-up can of Bush's Grillin' Beans. I have no great ability to bake beans yet, and my father-in-law's recipe is a secret! Also, I don't think we have any beans and I forgot to buy more. Oops.
* Over the winter I put them in the oven on a self-cleaning cycle to remove all the crud that built up over the past two years.
First off, I thawed a tri-tip roast I had obtained for cheep at Trader Joe's some months ago. The tri-tip is a cut of beef from the bottom sirloin. In the US, it's most popular in California, but it is known in other countries by other names (triangle steak, punta de Solomo, colita de cuadril, etc.)
Later that day, after starting the charcoal, I created more Magic Dust. This comes from a recipe out of Peace, Love, and Barbecue. Unfortunately, I had run out of cayenne without knowing it, so I used crushed red pepper instead.
Next, I coated six potatoes with olive oil and magic dust, and mounted them on my fancy new rib and potato rack. Once the fire was ready, I put these into the grill first as they would take longer than the meat.
As for the fire, I added a log of oak in. This had been sitting in my basement all winter, so I had to hose off all the dust. This became a slight problem later on.
Once the potatoes were cooking, I sprinkled more Magic Dust all over the meat. Transferring the meat to the grill was a little tricky since the roast is actually pretty thin compared to big chunk of a roast. I managed to not drop anything, thankfully.
I had also purchased a bunch of asparagus. These I trimmed and placed in a foil hobo pack with some onion slices, salt, pepper, and butter, which then went on the top rack of the grill.
After about 45 minutes of cooking, the meat was still 25 degrees away from completion, but the fire had nearly gone out. I opened up the vents in hopes that the log would catch, but it only smoldered while the coals burned to ash. The roast actually started losing degrees while I started more charcoal. In an effort to regain lost time, I placed the meat right over the freshly-relit fire, resulting in one side getting charred a bit. Nobody seemed to mind this on the finished product, though.
Last but not least was a warmed-up can of Bush's Grillin' Beans. I have no great ability to bake beans yet, and my father-in-law's recipe is a secret! Also, I don't think we have any beans and I forgot to buy more. Oops.
* Over the winter I put them in the oven on a self-cleaning cycle to remove all the crud that built up over the past two years.
Sunday, April 19. 2009
Crazy Spam
I think these guys have their religions confused. What the heck?
With prowess equal to that of the great indra, of hatred to the intelligent son of kunti. Indeed,.
Sex For Christians - Hot Christtian Sex Techniques! Learn more
Foremost of carwarriors, uttering a loud roar rattling of blocks and cordagethe first puff of feels no desire for any particular taste, after regenerate rishis, the sinless
kesava the god a large area is taken up with grave moundscommon know me now to have completed my vow.' uttara never enter the brahmana's heart for the brahmana none regarded the calamity caused by bhishma's son kripa, o king, began to afflict the son of by the name of atharvasiras. Thou art he who is immediately before. O thou of kuru's race, it inspired scriptures and oral traditions, mahomedanism.
Sex For Christians - Hot Christtian Sex Techniques!
With prowess equal to that of the great indra, of hatred to the intelligent son of kunti. Indeed,.
Sex For Christians - Hot Christtian Sex Techniques! Learn more
Foremost of carwarriors, uttering a loud roar rattling of blocks and cordagethe first puff of feels no desire for any particular taste, after regenerate rishis, the sinless
kesava the god a large area is taken up with grave moundscommon know me now to have completed my vow.' uttara never enter the brahmana's heart for the brahmana none regarded the calamity caused by bhishma's son kripa, o king, began to afflict the son of by the name of atharvasiras. Thou art he who is immediately before. O thou of kuru's race, it inspired scriptures and oral traditions, mahomedanism.
Thursday, April 16. 2009
Octave One Interview
At long last, the Octave One recording is live. Many thanks to Lawrence for agreeing to the interview and to Dwayne at 430 West for hooking it up! Also thanks to the folks at Ask Metafilter for helping me with the questions.
Tracks played: Continue reading "Octave One Interview" »
Tracks played: Continue reading "Octave One Interview" »
Wednesday, April 8. 2009
Megapolis Festival and Other Notes
On the weekend of April 24th-26th, I will be volunteering at the Megapolis Audio Festival, in and around Harvard Square and the Elks Lodge in Central Square in Cambridge. This event features live performances, audio art installations, and workshops on such topics as circuit-bending, making your own contact mic. Weekend passes are $45 ($30 for students) with some workshops requiring RSVPs and/or materials fees. There are also tours of a mysterious nature (!) and an all-night audio slumber party (!!!)
On Friday May 8th, Contra Mestre Marquinho Coreba of Capoeira Gerais, my capoeira instructor will be performing a demonstration along with Instructor Morcego, Coehlo, and Fantama of Capoeira Luanda as part of a late addition to the program of the Voidstar Productions 2009 Multimedia Circus. (click for flyer).
My amber ale is delicious!
My dad gave me most of a cut-up cherry tree and a pile of red oak! IT'S SMOKING SEASON as soon as I re-season the grates on my smoker.
I will post the final Octave One interview soon. I have been in total information chaos since that weekend and the CD with the final version has been in my desk at work for quite some time.
On Friday May 8th, Contra Mestre Marquinho Coreba of Capoeira Gerais, my capoeira instructor will be performing a demonstration along with Instructor Morcego, Coehlo, and Fantama of Capoeira Luanda as part of a late addition to the program of the Voidstar Productions 2009 Multimedia Circus. (click for flyer).
My amber ale is delicious!
My dad gave me most of a cut-up cherry tree and a pile of red oak! IT'S SMOKING SEASON as soon as I re-season the grates on my smoker.
I will post the final Octave One interview soon. I have been in total information chaos since that weekend and the CD with the final version has been in my desk at work for quite some time.
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