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21 Mar 2007 Emotional electronica with a mistletoe arrow, this limited edition CD (only 333 originally available), leads us on a city mouse journey through the winter holiday. From entering the station to catch a homebound train, to being awaken on a snowy morning by bells and the promise of mysterious gifts, to the end of Yule and the beginning of the New Year, we are led by Xmas ghosts. … 21 Mar 2007 Consisting of seven tracks, this ambitious metal journey begins by delivering the listener to the heart of the storm immediately upon pressing ‘play.’ A broad range of instrumentation is woven through the heavy rhythm guitar in a unique and entrancing manner. The stark, raw vocals of the opening turn to echoing screams and cavernous growls, surrounded by doom tempo drums and meditative breaks of pure drone. … 21 Mar 2007 The sound of Agnivolok is an often uneven, yet masterfully produced fusion of European classical and folk with dark, atmospheric experimentalism. The lyricist and songwriter, Vera Agnivolok, creates some beautiful, warm melodies through the use of guitar, piano, and accordian. Yet her jarring and haunting vocal style, is one of the strong ingredients which sets this band apart form all others. … 21 Mar 2007 Salsa is a great way to preserve the summer’s bumper tomato crop. But you may also use this recipe as an outline for ‘putting up’ vegetables as condiments in general. … 21 Mar 2007 This simple recipe will not only give you cream cheese (plain or add fresh/dried herbs, green onions, fruit—the options are endless) but also whey for soaking grains and legumes, in addition to fermenting vegetables and fruits. … 21 Mar 2007 This dish is of the same ilk as warm potato salad. It’s easy to make and great for a cool summer night after the cucumbers start going crazy in the garden. … 21 Mar 2007 This traditional cake recipe was taken from the: Pennsylvania Dutch Cookbook, Culinary Arts Press, Reading, PA … 21 Mar 2007 Gravlax (pronounced “grov-lox”) is taken from the Swedish name for this dish. Norwegians also call it Gravlax and the Danish refer to it as Gravad laks. It literally means “buried salmon” and the name refers to the traditional method of preparation for this food: fresh salmon was heavly salted and buried in dry sand to ferment and cure. … 21 Mar 2007
Extersteine photographed by Erik Baumann |
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SIF original cover art by Markus Wolff
