I seem to have entered the vivid dream phase.

This one's for borggrrl:

Last night I dreamed I was attending a Bruce Springsteen concert. I was to interview him afterwards. It was there I found out he was poly, a bottom, and dating the WisCon Guest of Honor's girlfriend. He saw her making out with yet another woman in the front row of the concert hall, and that's why he sang an unscheduled, very sad song as his opener in response. But they worked it out in the end and all was well.

SATURDAY: Perverts Put Out!

Perverts Put Out is naughty, thoughtful, outrageous -- the best (and longest running) spoken word smut salon in San Francisco. Whether it's foot fetish fiction, true-life sex worker tales, reviews of bad sex toys, or cut-up pornographic poetry, Perverts Put Out will surprise, titillate, amuse, and move you.

Performers will include Kirk Read, Fran Varian, Greta Christina, horehound stillpoint, Steven Schwartz, and Jim Provenzano. Emcees are the fabulous Simon Sheppard and Carol Queen.

When: Saturday, April 19, 2008, 7:30 pm.
Where: The Center for Sex and Culture, 1519 Mission Steet, Suite 1, SF.
How much: $10-20 sliding scale to benefit the Center for Sex and Culture. No-one turned away for lack of funds.

Please note the location change this time -- we're in a smaller, more, um, intimate space for spring. Expect us back in our usual digs come summer!

Keep track of this and other shows at:

http://simonsheppard.com/pervertsputout.html

Please feel free to forward and/or repost!

See you there!

(no subject)

I just read a comment elsewhere on someone's food blog deploring the current state of Gourmet magazine. How it used to have class, but now, under Ruth Reichl, it's all about fancy restaurants and hotels and not about the food at all. (This person also complained that the recipes are less seasonal than they used to be.)

I wonder if this person is reading the same magazine I am. Before Reichl took over, Gourmet was the one cooking magazine that was consistently closest to the chopping block for me. It seemed both snobbish and out of touch. The recipes were solid, but a bit stodgy sometimes. And the articles were all dull travelogues about places I would never be visiting.

But the last few years, the magazine has been publishing some really thought-provoking articles about not only how our food tastes and how to prepare it, but where it comes from, how it is produced, and the implications thereof. Articles that make you think instead of daydream, and that don't slide toward easy answers. I'm now actually excited to read the magazine when it arrives.

Or maybe it's just me. Maybe I am brainwashed. I don't think so, though.

I really wonder what other people's perceptions are (and where I could find them). Hm.

Further Food Noodling

1. I have a carton of fancy eggs -- you know, extra-fresh, pasture-raised and organic, deep glowy yellow yolks, extra rich flavor. What shall I do with them?

2. I was contemplating a potato-pea-and-carrot ragout this evening. Over toast, perhaps? How would the potatoes best be prepared, I wonder?

3. I will be attempting homemade carnitas soon. This may call for a party.