Land of Leland

My friend Katie Hasty (of Numbers and Letters) and I have put together a country band tentatively called Gentleman John and the Ex-Con, and we’re debuting it Sunday, May 1st opening for Cahalen and Eli at Pete’s Candy Store. We go on at 9:30pm. Cahalen and Eli are the real deal. You’re making a mistake if you don’t go to their website and check them out.  

We’re playing next Tuesday at The Living Room. I’ve seen lots of great shows there, and they always have great sound, which excites me. In addition to the usual Land of Leland fare, we’ll play a couple of choice Christmas tunes. See you there!

And cheers to Ruth Jeyaveeran for the poster design! www.cargocollective.com/ruthjeyaveeran

My favorite pair of jeans were getting some holes, so I sent them to Denim Therapy with my fingers crossed. Got them back today and they look great. So don’t throw out those old jeans you love just because there’s a butt-cheek-revealing hole. 

Today I was supposed to do what I do every Wednesday and give two three-hour lectures on jazz history. But I’m sick so I stayed home and made my favorite soup. And since a bunch of friends have asked for the recipe, this time I paid attention to what went in:

• olive oil
• salt/pepper and/or Montreal steak seasoning
• 2 medium onions, chopped
• 3 garlic cloves, finely chopped
• butter
• 1 medium butternut squash
• 4 medium/small (the smaller the tastier with these guys) parsnips
• 4 carrots 
• 1 apple
• honey
• heavy cream
• 1” chunk of fresh ginger
• 2 32oz. containers of broth (I get the boxed chicken kind, low sodium)
• bacon or chorizo (optional)
• hard white cheese (I like piave) 
• pepitas (roasted pumpkin seeds)

Get that squash roasting first. Preheat the oven to 400 degrees. Halve the squash lengthwise, scoop out the seeds, cover the flesh with butter and salt and pepper or Montreal steak seasoning. I usually leave it in the oven for 90 minutes. While that’s roasting, sauté the onion and garlic in olive oil in a big pot. Make sure you don’t put the garlic in until the onions are translucent. Only dummies let the garlic burn. I like to let the onions get almost caramelized before I add garlic. Peel and chop the parsnips and carrots. Add the broth and bring it to a boil and add the carrots and parsnips. Bring it down to a simmer. You can also add the apple and ginger (I use a cheese shredder on those). When the squash is done, scoop it out or peel back the skin with a knife and add it to the pot. Add about a tablespoon of honey and a quarter cup of cream. It doesn’t take much. Use an immersion blender to get the texture nice and smooth. Add some salt and pepper, and paprika if you like it spicy. I usually put some Montreal steak seasoning in, too. That stuff is magic. If it doesn’t taste right, it probably needs more salt. Let it cool and garnish with the cheese and pepitas. If you want some meat in there, fry up some chorizo or bacon and add that to the garnish. Bippity, boppity, bacon!

I make this slightly differently every time. Soups are pretty hard to screw up. Just don’t burn the onions or garlic and you’re good to go. But don’t be stingy! Make a double batch and have your friends over for a soup party, for goodness’ sake!

Probably the peppiest song The National has ever recorded. Dig those horns. 

Felt like I need to make an mp3 post, and I’ve been listening to this gem of a jam on repeat the last week.

The stars are finally aligned for a proper NYC show to celebrate the release of Land of Leland’s self-titled debut EP. It will take place on 10.27.10 at 9pm at Union Hall. The fantastic In One Wind will play an opening set at 8pm. Tickets can be purchased here.