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Amazing. Extraordinary. Immense. Epic. This was by far the best concert I've ever, EVER been to, and I've been to many (my ear doctor agrees). During the encore, I was upstairs photographing the crowd, and I was just standing there thinking, "this is so beautiful." It was overwhelming - I felt like I should've teared up or something.
I was accidentally double-listed for photopasses because I was shooting my first assignment for the Bowery Presents blog, cleverly titled House List. I was also shooting for none other than 'Sup Mag.
I met the Danish trio around soundcheck to take some very quick portraits for 'Sup. What a gracious bunch of lads! A teaser...
Doing a bit of traveling right now, so no music photos for now. I was in Vancouver and Coquitlam, nestling in the unsettling comforts of suburbia, but now I'm in Hong Kong, where malls are futuristic and luxurious.
From suburbia disturbia...
...To a major Asian mega metropolis


First, boil some water in a medium pot. Also, prepare some basmati rice according to instructions on the package if you want to eat this curry over rice. Peel the carrots and potatoes. By the time you're done with that, the water will probably be boiling, so put in the potatoes. Remove when the cubes are nearly done (not all the way cooked, because you will be putting this into the pot later with all the curry goodness and you don't wan't to overcook). Do the same for the carrots (I do this separately because I feel like potatoes and carrots have different cooking times). Cut up the broccoli and cauliflower. If you don't want to waste the stem of the broccoli, cut it up like you would carrots, and cook it with the carrots. Mince the ginger and garlic. Optional: some coarsely chopped onions.
In a medium pot, combine the vegetable stock and the coconut milk and bring to a boil over medium heat. Boil for 2 to 3 minutes.
As per the recipe: "Add the potatoes, carrots, broccoli, and cauliflower. Return to a boil and cook for an additional 2 minutes." I would personally add in the potatoes and carrots first, bring that to a boil, and then add the broccoli and cauliflower because those two cook a lot faster. But I think everything will overcook a bit anyway (especially because I let it simmer longer so it thickens a bit), so it probably doesn't matter too much in the end.
Add the remaining ingredients (SPICES!!!) and stir well. I never have chili sauce so I use 1/3 tsp Nigerian cayenne pepper instead (because that's what I have at dorm).
Cook for an additional 5 minutes, as per the recipe. I would simmer a bit longer though, so it would thicken a bit.
Serve hot with steamed rice.
Makes 4 servings! A bit spicy.
( More photos! )Full set at Flickr. Talib pics coming up.






Columbia represent! I remember when these guys were playing the basement of the student center. Now they sell out three nights at Terminal 5 and play festivals around the world.
Shout Out Out Out Out | iHeartComix Showcase @ Music Hall of Williamsburg
An Albatross | Panache Showcase @ Knitting Factory