Artflux

It’s another banner day here in Toronto this being a Victoria Day here so there will be some fireworks and stuff like that Monday. I went to the gym as usual at 6 AM this morning for a spin class It’s still a little cold to do the ride alone the lake on my road bike in the early morning. So after the spin I did a catch up on arms workout chest and calves. It was pretty intense doing all that in one day split. And then I did a detox hot yoga class that was really extraordinary and I feel really good after that. It’s like rehab.  Yesterday I  joined CSA Community Supported Agriculture here. So I’ll be getting all sorts of good veggie starting June 1.Its a little more pricey compared to New York but I guess that goes along with the territory.Love my new apartment especially the view and being able to watch the weather changes from the 23rd floor. xo Victor

Today was a banner day. I awoke at the usual early dawn hour to see the sun rise over the Toronto skyline. I went headed to the gym for an early morning spin class at my newly adopted early morning staunt. It’s going on two weeks since I’ve been back to the gym routine again after the move. There’s a HOT yoga class that I take that can get sweaty and the guys take their shirts off.  The instructors are great as well. My bike ride takes about 7 min from the apartment and with my new bell I am completely legal.  My helmet is missing somewhere with the move so am thinking I need to buy a new one.  hahaha.. but for now I am helmet less. Workouts are going well.  I’m easing back after the lay off sabbatical. I’ve been eating well shopping at Kenisington Market as well as a Korean market that has a great selection of veggies. Tonight I had pepper steak mexed with brown rice, a little touch of tomarri sause and mixed vegetables. The steak is great but only once a week. I need a bbq and will eventually get one for the balcony.  I prefer salmon steaks or chicken.  If only I could cut out all the wine hahaha.  too much :p Now I’m on the air with the Knuckleheads. Tomorrow hope the weather continues to be blasting in Spring .;  Now I’m just listening to some music and chilling and trying to think of what to make for dinner tomorrow!

This was one of the photos taken at the Provenctown Playhouse in the Village in 1988 for John Epperson’s ‘I Could Go On Lyp-Synking’  Set by John-Eric Broddus.

INGREDIENTS

I whole bone in, skin on, chicken breast
2 medium size white potatoes (like White Rose) with skins
Olive oil
coarse sea salt
pepper

INSTRUCTIONS
1. Preheat oven to 475F.

2. Wash and slice potatoes about 1/4 in thick. Put in microwave for about 1 minute to precook a bit.

3. Lightly oil a non-stick baking pan (8×8 is about right) and distribute potato slices in a neat pile
a little larger than the chicken breast. Sprinkle with salt and pepper.

4. Thoroughly dry chicken breast and place, bone side down, in pan over potatoes. Rub skin with olive
oil and sprinke with coarse sea salt.

5. Roast in heated oven until the skin is blistered and brown, about 15 minutes. The potatoes under
the skin should be creamy and flavored with chicken fat, and those edges sticking out, brown and
crispy.

St. Marks Place at Dawn

Last of the Tom Hawk cassettes that I found in the ancient archives.

 

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John Epperson as Lypsinka, 1983  Photo Victor Carnuccio

If anyone has any visuals of Tom email me so that I can post them.  I have some negs in storage unforgettably until I settle in my new home.

 

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Scott Covert Photo Victor Carnuccio

Tom Hawk had been making compilations in his small apartment on Elizabeth Street that he shared with William Lively who was a choreographer.

 

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Anthony Scabelli in ‘The Bad Seed’ Set by Frank Holliday

Another Tom Hawk Mix from Club 57 back some 30 years ago.  Very retro. Part 1 or 4.

 

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1 can Alaskan Salmon, or 1 Salmon filet

3 medium Potatoes

Cook potatoes, drain, and hand smash…add a little milk, salt and pepper to taste and set aside. Cook the Salmon filet skin up in microwave oven in covered dish for a few minutes…if the Salmon has skin on take off after cooking. Crush the Salmon filet with a fork. Add one egg, a few bread or cracker crumbs, oil, Dijon Mustard, chopped onions, salt and pepper. You can also add Parsley, or even Curry powder if you want…my mother put Curry in her recipe. Also add some lemon juice and milk…the crumbs will absorb the moisture. Put the smashed potatoes on top of the Salmon mixture and add the potatoes on top, smoothing with a fork. Add a few crumbs on top of the potatoes and put a few slivers of butter over the crumbs. Bake at 375 degrees uncovered for about 30 minutes or until top is golden brown….if not turn on broiler for 2 minutes.