Category Archives: Spain

New HEPNOVA music: “En la plaza de mi pueblo” and “Märk Hur Vår Skugga”

I just got back to NYC from the latest Hepnova recording sessions in Arizona.  We finished two covers of old songs that got the Hepnova treatment.  The first is called “En la plaza de mi pueblo,” a flamenco-tinged song from the Spanish Civil War, and “Märk Hur Vår Skugga,” an eighteenth-century Swedish song by Carl Michael Bellman about death and drinking.  “En la plaza” features a guest guitar solo from American Flamenco pioneer José Alarcon.

<a href="http://hepnova.bandcamp.com/track/en-plaza-de-mi-pueblo">En plaza de mi pueblo by HEPNOVA</a>

<a href="http://hepnova.bandcamp.com/track/m-rk-hur-v-r-skugga-fredmans-epistel-81">Märk Hur Vår Skugga (Fredmans Epistel #81) by HEPNOVA</a>

The working title of the new collection is Transistor Troubadour.  We are planning on doing some more covers as well as some Hepnova originals and to continue to develop the unique electro-acoustic sound that has emerged in previous Hep tunes like “You’re For Me” and “Again Tonight.”

Check out the new Hepnova tracks on Bandcamp. More tracks in the Transistor Troubadour collection are in the works, so check back often for more music!

Lyrics after the jump:

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Spanish-Style Braised Hake

spanish-style braised hake

Ingredients

1 pound of hake, filleted and cut into 4 inch chunks (or substitute cod, pollack or similar flaky white fish)
1 onion, thinly sliced
4 cloves of garlic, thinly sliced
1 roasted red bell pepper, sliced
1 handful of green olives
1/2 teaspoon of pimentón (Spanish smoked paprika)
1 cup of dry white wine
1/4 teaspoon of saffron, soaked in the white wine above
2 hard-boiled eggs, sliced
Minced parsley and/or cilantro for garnish
Olive oil, salt and pepper

Instructions

Sauté the onions and garlic in plenty of olive oil, until softened and ever so slightly browned (about 10 minutes on medium heat).  Season with salt and pepper and the pimentón.  Add the hake, olives and roasted red bell pepper.  Cover with the saffron-infused wine, stir, and bring to a boil.  Reduce heat to a low simmer until the fish is cooked through (about 8-10 minutes).  Season to taste and garnish with the boiled eggs and herbs.  Serve with crusty bread and/or boiled potatoes.

The Hobbit, AGAIN!

I saw Elijah Wood again! Twice in 2 days. This time he was at Despaña in Nolita buying jamón serrano at around 8:30 pm, as I was walking home from grocery shopping at Whole Paycheck. His girlfriend, Pamela Racine, was there too.

Frodo sighting #1

Frodo sighting #2