DOING THE DISHES
"Don't forget to do the dishes". That's become one of the most used phrases associated with this recording project. If you look on the studio hard drive you'll find zillions of sessions, instrumental tracks, samples, drum loops and versions of the songs we're working on - and someone is ALWAYS working on something, even if it's a tiny little phrase or sound. So at the end of each session there's still heaps of work to do to ensure your parts have been tidied up enough for whoever comes in the next to make sense of it all. I guess some of us like to drip dry in the rack and others prefer to get the tea towel out and get everything back on the correct shelf - so to speak. I'm a bit useless when it comes to the Protools skills - I'm best as the support crew, cheering from the sideline while someone else drives the computer. Or cooking, which is also definitely an important part of the studio buzz. Last week was 'Taco Thursday' - so I made Al Pastor (Pork) and Frijoles (Black Beans) for lunch. And then I did the dishes.
Choppers Frijoles Negros
Sautee finely chopped onion, green capsicum, celery and garlic in oil with salt until soft and golden. Add spices - I use ground cumin (1tsp), ground coriander (1/2 tsp), ancho chilli powder (1/2), white pepper (1/2 tsp), cocoa (1/2 tsp) - and dried oregano (2 tsp). Cook gently for 2-3 mins - make sure it doesn't burn. Add canned black beans AND the caning liquid. Throw in a bay leaf or 2 and cook gently for 30-45 min, adding more water if need be - it should be thick and creamy when you're done. I add a tbsp of cider vinegar or lime juice and adjust seasoning before serving.
Dope Latin-tinged jams:
Eddie Palmieri – Una Dia Bonita from The Sun Of Latin Music (1974 / Coco)
Azymuth – May I Have This Dance from Telecommunication (1982 / Milestone)
Jose Felicano – Golden Lady from And The Feelings Good (1974 / RCA)
Reuben Vaun Smith – El Shiggy from Songs From The Workshop (2021 Soundway)