Remember November: Traditions, Part Deux!

Remember, remember the podcast for November!

Dearest of listeners! On today’s episode we talk of different November traditions, and how they relate to us. References range from V for Vendetta to Star Trek, and from various histories to our own personal fantasies.

Enjoy!

-H and S

Featured Songs/Musicians/Performers:  (Entries may have multiple links. Click to hear, learn and buy!):

Early Autumn sung by Jo Stafford (1952)

Tottendanse

The OC Mari Lwyd

Africa by Toto

Pokemon Theme Song

Places Mentioned:

The Olde Ship

Playground on 4th st in Santa Ana

The Dough Exchange

Requiem cafe

Grand Californian Hotel

The Honorable Society

Tree of Life Nursery

Tokyo Central (Yorba Linda)

 

People Mentioned:

Che

Gabriel Byrne

Hugo Weaving

Sean Connery

Guy Fawkes

Sweet Potato Cat  Guy in Japan

Mylan Tootoosis at Think Indigenous 2018

Winona LaDuke (audio used came from Sacred Land Film Project‘s interview of her where she talks about Redemption)

Spock

Sulu

Uhura

 

Events Mentioned:

Los Angeles Krampus Run

 

Movies/Shows Mentioned:

V for Vendetta (2005)

Tending The Wild (2005)

Star Trek (1966-1969)

 

And Now For The Pictures! 

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Recipes:

PUMPKIN-SAGE BUTTERMILK BISCUITS

INGREDIENTS

 

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon Kosher salt
  • 1 3/4 teaspoon sage
  • 1 tablespoon plus 1 teaspoon sugar
  • 6 tablespoons cold butter
  • 1/2 cup buttermilk
  • 1/2 cup canned pumpkin

 

  • For the egg wash:
  • 1 small egg
  • 1 Tbsp. milk

 

INSTRUCTIONS

  1. Preheat the oven to 450 degrees F. Line a baking tray with parchment paper and set aside.
  2. In a large bowl, add the flour, baking soda and powder, salt, cinnamon,nutmeg and sugar.
  3. Whisk to combine.
  4. Using a cheese grater, grate the butter into the flour mixture.
  5. Pour in the buttermilk and gently mix through with your hands or a wooden spoon until the dough just starts to come together.
  6. Add the pumpkin and mix through the dough.
  7. Dump the dough onto a floured work surface and gently pat until it’s about 1-1 1/2 inches thick.
  8. Using a 3 inch wide plain cookie cutter, cut out 6 biscuits.
  9. Place the biscuits onto the parchment paper, side by side, then eggwash.
  10. Bake in the oven for 20 minutes.

 

FALL GREENS SALAD WITH PUMPKIN SEEDS AND ASIAGO

Ingredients:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 shallot, finely chopped
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 2 cups baby spinach
  • 2 bunches watercress, trimmed, leaves torn into bite-size pieces
  • 1 head red leaf or butter lettuce, torn into bite-size pieces
  • 1/2 cup roasted, salted pumpkin seeds
  • 3 ounces aged Asiago cheese, grated or shaved thinly with a vegetable peeler

Method:

In a large bowl, whisk together balsamic vinegar, cider vinegar, honey, mustard and shallot. Drizzle in oil while whisking constantly to make a vinaigrette and season with salt and pepper. Add spinach, watercress and lettuce and toss gently to coat. Scatter pumpkin seeds and cheese over the top and serve.

 

 

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