Post nuclear apocalypse, the Cactoelho (Cacto = cactus, coelho = rabbit in Portuguese) is born from the fusion of a dessert jackrabbit and a cactus (the inspiration is the real cactus sitting on my desk). Cute, but spiny, he wanders the world looking for affection in the form of hugs. But that is alas, rather difficult.
Cactoelho is a new cartoon character work in progress.
Listen, love, and dance in a time of occupation.
You, you, you
Are a part of me
The good part, the right part
The part that I like to see, now
Three, three, three
I face three, I face three
I fight three to keep you with me
Got a place, got a place, got a place
I got a place in my heart for you
With the things
That are secret to me
I, I, I can see
I can’t really be
I can’t be, I cant… be
I can’t be without you baby
Occupy me / occupy me / Occupy ME!
I give up, I give up my sovereignty
We are 3 / We are 3 / We are 3
The love, the hate, the love, the hate, the harmony
Dissonance is, dissonance is synthesis
And how I feel is just like this
Featuring special guest bassist Krys VanSlyke
This is my first foray into cooking here in Rio where I integrate Brazilian and Japanese influences.
Broccoli and cauliflower florets
Thin slice of alcatra (rumpsteak)
1 small onion, chopped
1 handful of sliced shiitake
1 garlic clove, minced
Tablespoon of soy sauce
Tablespoon of brandy
Tablespoon of red wine vinegar
2 teaspoons of French grain mustard
Dash of hot paprika
Hot sauce to taste
Freshly ground mixed pepper (black, white, pink, and green peppercorns) to taste – substitute black pepper if that is all you have
Salt to taste
1. Boil broccoli and cauliflower florets in salted water until tender, set aside and keep warm. Reserve some of the water and set aside.
2. Season both sides of the alcatra with salt and pepper.
3. Heat a saucepan and coat generously with olive oil.
4. Sear the steak on both sides. Since the steak is thin, one minute per side is sufficient for medium rare.
5. Remove steak from saucepan and set aside.
6. Using the same pan and oil, add chopped onions, stir and scrape the meat bits to incorporate into the onion and oil mixture. Sauté until the onions wilt and begin to brown.
7. Add the garlic and shiitake and sauté until the mushrooms cook through. Then add the remaining seasonings. Dilute with some of the vegetable cooking water if the mixture gets too dry.
8. Cook the mixture until it reduces to a saucy consistency. If you want to be really fancy, you can whisk in a bit of cold butter, but that is optional.
9. Serve on a plate with the steak, vegetables and sauce on top.