Johnnyswim
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updated 9 years ago
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“Los Feliz”
Written by Abner Ramirez, Amanda Sudano Ramirez, and Britten Newbill
Shot & Edited by Amy Waters
Lyrics:
Something ‘bout LA
Golden hour getaway
Oh, I want you close
Heartache made me wait
I always played it safe
Oh, I’m letting go
Look at you
Something new
Walking my way
Catching feelings down in Los Feliz
Bowie’s on the radio
First tequila
Diamonds on the ceiling
Swaying to the rock and roll
Hands touch, I’m making you laugh
Feels good, falling so fast
Can’t believe I thought I’d never see it
Catching feelings down in Los Feliz
(Whoa)
Where you from
Where you been
Where we going
You know I’m in
Ooh, I’m following you
I’m in heaven
Staying present
Won’t get caught up
In the pressure
I’m in love with
Every second
That we’re having
Here together
Look at you
Something new
Walking my way
Catching feelings down in Los Feliz
Bowie’s on the radio
First tequila
Diamonds on the ceiling
Swaying to the rock and roll
Hands touch, I’m making you laugh
Feels good, falling so fast
Can’t believe I thought I’d never see it
Catching feelings down in Los Feliz
(Whoa)
Catching feelings
Down in Los Feliz
(Whoa)
I’ll wait if I get there before you
I can wait
I’m never giving you up
I’ll wait if I get there before you
I can wait
I’m never giving you up
Catching feelings down in Los Feliz
Donna’s on the radio
First tequila
Diamonds on the ceiling
Swaying to the rock and roll
Hands touch, I’m making you laugh
Feels good, falling so fast
I can’t believe I thought I’d never see it
Catching feelings down in Los Feliz
(Whoa)
I’ll wait if I get there before you
I can wait
I’m never giving you up
I’ll wait if I get there before you
I can wait
Down in Los Feliz
(Whoa)
If I get there before you
If I get there before you
I’m never giving you up
Can’t you feel it?
I’m never giving you up
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PASTA ALLA NORMA
Ingredients
- 1 large eggplant
- 1 lb rigatoni
- 1 28oz can of whole tomatoes
- Fresh basil
- 1 small onion
- Garlic
- Olive oil
- Ricotta salata, grated
Instructions
1. **Prepare the Eggplant:**
- Slice the eggplant into 0.5-inch rounds, then quarter each round.
- Place the eggplant pieces in a colander with plenty of salt and set over a napkin to catch moisture.
2. **Prepare the Aromatics:**
- Thinly slice the onion.
- Chop the garlic.
3. **Fry the Eggplant:**
- Heat a skillet with enough olive oil to cover the bottom over medium-high heat.
- Dry the eggplant pieces from the moisture they have released and place them in the hot oil.
- Fry until golden brown, flipping halfway through.
- Place the fried eggplant on a paper towel-lined plate.
4. **Make the Sauce:**
- Heat about a tablespoon of olive oil in another skillet over medium heat.
- Add the onion, garlic, and stems of the basil leaves. Add a bit of water to prevent the garlic from burning.
- Once softened, add the can of tomatoes. Use a knife or fork to roughly chop the tomatoes while still in the can or do it in the pan.
- Bring the mixture to a simmer.
5. **Cook the Pasta:**
- Bring a large pot of water to a boil with a handful of kosher salt.
- Cook the rigatoni according to the package instructions.
6. **Combine and Serve:**
- Once the tomatoes have cooked down and the pasta is almost done, add 2/3 of the fried eggplant to the sauce.
- Add some fresh basil leaves, torn by hand, and about 1/2 cup of grated ricotta salata.
- Taste and season with salt and pepper as desired.
- Drain the pasta, reserving some of the cooking liquid, and add it to the sauce. Toss together.
- Top with the remaining fried eggplant, more torn basil, and additional grated ricotta salata.
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Full recipe by The Modern Proper here: themodernproper.com/creamy-chicken-soup
Ingredients:
Onion
Carrot
Celery
Garlic
Butter
Flour
Connie's Chicken Broth*
Whole milk
Dill
Cooked chicken
Parmesan
Toasted Pine Nuts
Toasted Pumpkin Seeds
Recipe:
Sauté onions, carrots, celery. Then, after a few minutes, add the garlic.
Stir in the butter and flour, then slowly pour in the stock.
Bring the soup base to a boil and simmer for a few minutes until it has thickened a bit.
Stir in the milk, salt, pepper, dill, chicken and Parmesan.
Lyrics:
[Verse 1: Amanda Ramirez]
If all the stars were shaken up and poured back in the sky
I still think they'd align for us
If all of history and time were rearranged overnight
The books would all still write of us
[Pre-Chorus: Amanda Ramirez]
Don't get me wrong
This ain't a fairy tale, wouldn't want it to be
We just belong
It's chemical
[Chorus: Amanda Ramirez]
Of course I would find you
Of course you would find me too
We're alchemy
[Verse 2: Abner Ramirez]
Hmm-mm-mm
The years have passed, and little's gone
The way we asked, the way we want
Enough to break a heart or two
And call it romance if you dare
But try breathin' somethin' else than air
Any choice apart from you
[Pre-Chorus: Abner Ramirez]
And don't get me wrong
This ain't a fairy tale, I wouldn't want it to be
We just belong
It's chemical
[Chorus: Amanda & Abner Ramirez]
Of course I would find you
Of course you would find me too
Of course I would find you
Of course you would find me too, ooh
We're alchemy
[Bridge: Amanda Ramirez & Abner Ramirez]
Spin the tables, roll the dice
We have each other time
Not just in this life
But in thousands, thousands, thousands, thousands (Hey)
I've surrendered to the pull
The knot that keeps me tied to you
We've got love enough for this life
And for thousands, thousands, thousands
[Chorus: Amanda Ramirez & Abner Ramirez]
Of course I would find you
Of course you would find me too
Of course I would find you
Of course you would find me too
Of course I would find you
Of course you would find me too
We're alchemy
Mm-mm
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Recipe:
2 whole garlic heads
1 (4-inch) piece fresh ginger
4 scallions
1 large bunch cilantro
2 jalapenos
1 lime
2 bone-in, skin-on chicken breasts (about 2 lbs)
1 cup long-grain white rice, such as basmati or jasmine
Kosher salt
¼ cup extra-virgin olive oil or neutral oil
1. Cook the rice:
Rinse rice in a fine-mesh strainer, swirling the rice with your hands until the water runs clear, 1 to 2 minutes.
Combine the rinsed rice, 1 ¼ cups cold water, and ¼ teaspoon salt in Dutch Baby and bring to a simmer over medium-high heat. Cover the pot immediately with a tight-fitting lid and reduce heat to very low.
Cook for 16 minutes (set a timer). Turn off the heat, leave the lid on, and let the rice steam for another 10 minutes; uncover and fluff with a fork.
2. Meanwhile, prep the broth:
Cut 2 heads of garlic in half crosswise. No worries if they fall apart a bit.
Thinly slice the ginger lengthwise into planks.
Cut the scallions in half crosswise, separating the dark green parts from the light green and white parts.
Cut 1 large bunch of cilantro in half, separating and reserving the thick stems from the tender leaves and stems.
3. Poach the chicken:
Place the chicken breasts skin-side up in The Dutchess.
Add the halved garlic heads, sliced ginger, dark scallion greens, thick cilantro stems, 4 cups water, and 2 tablespoons salt. The chicken should be just submerged in water; if it’s not, add more water.
Bring the water to a simmer over medium-high heat. Using tongs, flip the chicken breasts so they’re skin-side down.
Cook until an instant-read thermometer inserted into the thickest part of the breasts (insert the probe near the top part, i.e., the rounded part of the breast) reaches 150°F. This will take 10 to 20 minutes.
4. Make the scallion sauce:
Thinly slice the light green and white parts of the remaining scallions crosswise.
Finely chop the cilantro leaves and tender stems
Trim the stems of the jalapeños. Cut the jalapeños in half lengthwise and pull out the seeds and inner ribs. Finely chop the jalapeños.
Combine the scallions, cilantro, and jalapeños in a small bowl.
Stir in the olive oil and the juice of 1 lime; season with salt.
5. Back to that chicken:
Once the chicken reaches 150°F, use tongs to transfer the breasts to a cutting board and let cool for about 10 minutes.
Once cool enough to handle, remove and discard the skin.
Carve the meat of each breast off the bone and cut against the grain into ½-inch-thick slices.
While the chicken cools, add 3 cups water to the broth and return to a simmer. Remove from heat.
6. Serve:
Place a big mound of cooked rice in each of the four serving bowls and top with chicken breast slices.
Ladle some broth over top (no need to strain it; just avoid the big pieces of garlic and scallion floating around).
Spoon the scallion sauce generously over the chicken. Serve more broth alongside for sipping.
You’ll have a lot of broth left over. That’s a good thing! You can strain it and use it in any other recipes that call for stock or water. Just remember that it is highly seasoned already, so you may want to hold back on salt in whatever you use it for.
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Listen to the JOHNNYSWIM album, out now: music.johnnyswim.com/JOHNNYSWIM
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Recipe:
4 cups old fashioned rolled oats (not quick cook)
1/2 cup olive oil or butter
1/2 cup honey
1 tsp salt
Pinch of sea salt flakes (optional but also optimal)
1 cup of pistachios (or nut of your choice)
1 cup up dried cherries (or fruit of your choice)
Preheat your oven to 325 degrees F.
In a large bowl, combine oats, olive oil or butter, honey, and salt. Mix thoroughly and spread evenly on a baking sheet. Place in the oven for 20 minutes. Remove from the oven and sprinkle the nuts on top of the oats. Place back in the oven and toast for an additional 5-10 minutes, keeping an eye on it to ensure your desired level of toastiness. Remove from the oven and sprinkle dried cherries on top. Allow to cool. Enjoy alone, with yogurt, or your choice of milk. Store in an airtight container in the pantry.
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Featuring Special Guests Andrew Zimmern and Drew Holcomb!
If you would like to stay at the Moonlight Cabin where this was filmed, follow the link below!
http://airbnb.com/h/themoonlightcabin
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