Revisiting Dakota

In the past two weeks I’ve seen two shows at the Dakota Jazz Club. I used to go there all the time over in the old location when I was studying with a couple of jazz drummers who played there frequently.

Last week I saw Rebirth Brass Band. While it wasn’t as amazing as seeing them in their hometown of New Orleans at the Maple Leaf (they have a standing Tuesday night gig there), it was great to see them and they did the impossible: The got a Minnesota audience out of their seats and dancing in what’s usually a very relaxed room.


I looked at other shows coming up and was really excited to see that drumming legend Brian Blade was playing there a few days later with his Fellowship band. Easily one of the top 5 shows I’ve seen. That band is so seasoned as a group and each player is a master of their instrument.


Seeing live music is something I didn’t realize that I missed so much. I’ll be going a lot more often.

2006 and Beyond

I’ve missed having a place to share random things without feeling like I’m clogging Facebook, so I’ve decided to fire up this blog again.

I’ll also be adding a pretty substantial gallery of my old Minneapolis graffiti photos from around 2006-2008. There are lots of gems in my archives, though I wish I had been a more thoughtful photographer back then. I think I’ll be uploading them to Flickr and embedding galleries on another page. Stay tuned.

In the meantime, here are some photos of the amazing Shiro in 2006 at B-Girl Be hosted by Intermedia Arts.

Shiro

Shiro

Shiro

Shiro

Shiro

Chicken Wild Rice Casserole

I have a favorite winter recipe, and I think it’s the only thing I’ve ever made that takes more than 20 minutes. It’s totally worth it because it lasts for about 4 days or so when you’re eating for one.

I’ve had this recipe on a piece of paper for the last 6 years and I’m always afraid that I’ll lose it. Part of the reason I’m posting it is just in case something happens to the hard copy.

Chicken Wild Rice Casserole

INGREDIENTS

One 6 ounce box of Uncle Bens Wild Rice (not the instant kind)
Four boneless & skinless chicken breasts
One cup of chopped celery
One can of sliced water chestnuts
One to one and a half cups of shredded cheddar cheese
Half of a chopped onion
Eight ounces of sour cream (I usually get the fat free kind)
Two cans of cream of mushroom soup (I usually go for the Campbell’s Healthy Request)

INSTRUCTIONS

  1. Bake and chop the chicken breasts into bite-sized or smaller pieces.
  2. Cook rice per the instructions on the box.
  3. Mix the sour cream and soup together.
  4. Add the vegetables and cheese.
  5. Mix in the chicken and rice.
  6. Put it all in a 9×15 pan (glass preferred).
  7. Cover and bake at 350 degrees Fahrenheit for 1-1.5 hours, depending on whether or not the casserole was prepared and chilled in advance.