You ever wonder what all the old school subversives are doing now? Is Richard Kern doing ads for Esquire? Is Nick Zedd doing commercials? I know Rollins is doing documentaries. How many of them are dead, or worse- born again Christians?
Well wonder no more when it comes to Lydia Lunch- she’s still tearing it up performing music, spoken word, acting, attacking Joe Rogan, and writing a book (and not the type you might think). A cook book, to be exact, called “The Need To Feed”. Here’s a sample:
I Said Jerk That Chicken!
If it’s hot…no doubt I’m going to want to stick it in my mouth. Just the way I am. I love any food that makes me break a sweat. Slowly savoring the healing heat as it penetrates every cell, kick starting the nerve endings and revitalizing the synapses as they gush with endorphins. Gooey good fun! Jamaican jerk marinades are magic to the mouth. The combination of heat, sweet and pungency create a powerful tangy rush of oral delight! Jerk is exotic, deeply penetrating, incredibly satisfying and yet highly addictive goodness. Gotta love it.
1-tablespoon ground allspice
1-teaspoon ground cinnamon
1/2-teaspoon ground nutmeg
1/4-teaspoon cayenne pepper
1 teaspoon ground black pepper
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
6 scallions, green tops only, thinly sliced
2 small yellow onions diced
2 large cloves of garlic minced
1 inch of fresh ginger minced
2 – 3 Scotch Bonnet chili peppers deseeded and chopped
1 tablespoon dark-brown sugar
1/2 cup fresh squeezed orange juice
Juice of 1 lime
1/4 cup red-wine vinegar
1/4 cup low sodium soy sauce
1/4 cup olive oil
Toast the allspice, cinnamon and nutmeg in a dry pan on low heat for 1 minute. Transfer to a blender adding cayenne, black pepper, thyme, scallions, onions, garlic, ginger, chili peppers, brown sugar, orange juice and lime juice, vinegar, soy sauce and olive oil. STAND BACK! And blend. Refrigerate for a few hours.
Use as marinade for chicken, turkey, pork or vegetables. Lather both sides of meat in jerk sauce and marinate for at least 2 hours in the fridge. Reserve the rest of the marinade for dipping. Grill, broil or bake. Use to brush on vegetables before grilling. Serve with rice and Mango Salsa.
I always wondered what would happen when we all became grandmas and grandpas- I’m happy to see some of us refuse to age gracefully. Go buy her book, and I’ll be awaiting Lung Leg’s knitting guide expectantly…