Tuesday, July 22, 2014

Chicago Johnny's Interview with Lindsey Pavao of The Voice

As part of my Chicago Johnny's Artist Corner I had a chance to ask some questions to the beautiful & talented & creative, Lindsey Pavao. I began the Chicago Johnny's Artist Corner as a therapeutic outlet for me to help explore what it means to be an artist. Find the full interview at www.ChicagoJohnnys.com

The Beautiful & Talented Lindsey Pavao


Some of the questions & responses from the interview:

When I work in the kitchen I find euphoria in throwing on the oldies station, sun beating through the back window, Autumn air blowing through the house, & fall spices baking in the oven. When you work in the studio, what kind of atmosphere do you set up to enhance your skills & abilities? 


 Sounds demure, but I like it to be dim lit and warm, almost sleepy. The quieter the better. If you’re gonna fill a room with noise, you want it to start empty. Either that or outdoors, somewhere beautiful. I used to walk down to the Sacramento river when I lived with it almost in my backyard. You could see crawdads crawling in the banks and there was no one but the water to hear the songs. Its the best!

I’ve had to make concessions to my end products while working in the culinary field, it isn’t easy but it is often necessary. When you are creating in a studio what are some concessions that you have to give in to? Do you feel that in the end these concessions are worth it?

That is an interesting question. Id say that everything in life begs for compromise. The things that I will compromise on will never change who I am or how I represent myself. Only I can change those. People grow, our tastes (literally) change. But those are my steps to take. I am always open to others’ input, but at the end of the day I am the one who has to live my life, no one else.

but you are right! Concessions are necessary when you are working with others. You have to meet somewhere, right? If someone wants to produce songs for me, for example but not others, fine, I’ll produce the others on my own. I am not an all or nothing person. I believe that decisions are each unique and I try to see others’ decisions from their perspective as well..
 


When I was learning photography the only cassette in the dark room was the Violent Femmes “Studio Album” with “Blister In The Sun” & “Kiss Off” & “Add It Up”…. This was the first time I’d ever heard the Violent Femmes, alone in a dark room, isolated in the corner of a community college, at about 9 P.M. on a fall evening. I was awestruck by them & they entirely influenced my early photography (though I didn’t know about it until later). They had an ‘unfinished’, ‘unpolished’, ‘raw’ sound: the photography I worked with at the time was industrial, raw, abstract, & unpolished as well. I felt that I took what I was hearing & visually translated the music through my photography.

Did you ever have a familiar moment where you were working on a project & subconsciously you felt you were inspired by an art form outside of music?


Wow thats awesome! The only thing I can think of is a painting my mother made. She’s an amazing artist, so proficient. The only thing is that she is so busy, she’s totally the cornerstone of our giant family.  She had this painting she was working on, of me actually. Its giant, at least 4 feet tall. But the face wasn’t painted and many details were missing. She got so busy with life and new projects that she never had time to finish it. I sat there the next day, looking at it, and wrote a song about it.  I felt at the moment in a strange way it reflected me, and my mother who was too busy to focus on her paintings at the time. I won’t bore you with the whole song, but the lyric that I remember from that song (sounds darker than it is) is

 “ I am staring at an oil-list,
   of paintings my mother will never finish.
   and circuits start to tear as I stare at a vacant hole
   where my heart was meant to be”

Sort of the same idea as your Violent Femmes experience in a strange way?


I leave you with a beautiful rendition of Coldplay's "Yellow" by Lindsey Pavao!


Tuesday, July 8, 2014

Make The New Orleans Classic Beignets At Home

Beignets (ben-yays) are no longer just a Jackson Square treat out of New Orleans. Make your own delicious, pillowy, fried dough treat covered in powdered sugar in the comfort of your own home!
 
Everyone that visits New Orleans comes back to the Chicago area & raves about these delicious, pillow, fluffy fried dough treats that they indulged in while visiting Jackson Square.  I've made my take on these French treats for those that have visited New Orleans & I've been told that the NOLA treats have nothing on my Beignets!

As far as making dough from scratch this recipe is on the tougher end, however, any kitchen novice should be able to tackle these treats on their own!

What you will need:

3/4 cup warm water
1 packet dry yeast (2 1/2 teaspoons)
1 tea cane sugar
1/4 cup cane sugar
Pinch of sea salt
1 egg, beaten
1/2 cup sweetened condensed milk (see Chicago Johnny’s recipe)
5 cups whole wheat flour
2 Tbl butter (softened)
Powdered sugar for topping
Olive oil for frying


Instructions:

Mix together water, yeast, & 1 tea of cane sugar. Let proof for 5 minutes. Your mix should get foamy & smell like freshly baking bread.

Add to your mix all remaining ingredients save butter & flour. Mix ingredients together well. Add 1/2 of your flour & begin to knead. Once dough has come together add your butter (softened) & knead again. Finally, add the rest of your flour & knead again.


If you used a mixer with a dough hook, take out your dough & knead by hand for 2 minutes. If you were already kneading by hand you can skip this step. Cover & refrigerate your dough for 4 hours up to overnight.


Take out your dough, roll it to about 1/4” thickness & cut into 2” x 4” squares. Let your squares rise to about 1/2" thickness by sitting out at room temperature. 


Fry your dough in 360 degree olive oil (you are essentially frying at 350 degrees but because your dough is cold it will bring down your oil temperature each time you fry, so bring your oil up to 360 degrees between frying each Beignet).

Flip your Beignet when the bottom side is browned & crusty. Once both sides are fried golden & crusty, spoon out with a slotted spoon onto a wire rack & coat the top side with powdered sugar.
 

Enjoy warm or room temperature. Makes 15-19 2” x 4” Beignets.

Follow along with our YouTube video:
 

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