You may now venture out into the wilds of the web and view/purchase/steal Joshua’s tribute to Kerouac’s “Tristessa”.
Here is a love affair song.
One for the faithful and the fallen.
“La guitarra se cantará”
Si te me vas Esperanza
No regreses a mi!
Si te me vas Esperanza
No regreses a mi!
Si me quieres a lado.
Dame mas que tu cuerpo
Soy tu hombre no mas
Te regreso jamas. Mi esperanza!
Ojala que recuerdes
de la sombra de mi
Amor, yo nunca podría
olvidarme de ti
Se crecera mas negro
El corazón al dentro
En mi pecho esta
Sin tu beso sera, mi Esperanza!
Cuando vea tu nombre
En el libro de muertos
Al lugar de tu cuerpo
La guitarra se cantara
Cada corde alcanzara
Al hogar de Dios
Lloarare con mi voz, a Esperanza.
Live Nation are thrilled to announce Utah-based, innovative folk singer JOSHUA JAMES ’ debut Australian tour. Joshua James is bringing his nouveau brand of folk to Australia as special guest on Neil Finn’s national tour this March, performing extended sets at headline shows in Melbourne at the Shebeen on Friday 14 March, Cronulla, Brass Monkey on Friday 21 March and Sydney, The Vanguard on Sunday 23 March. Tickets for all shows go on sale Thursday 13 February.
“Sentimentality is a key component of his music – songs about kidnappings, the difficulty of communication to distant relatives, substance abuse and other of difficult life challenges feature in his songs, making him comparable to folk legends Bob Dylan or Neil Young.” The Upcoming, 2012
MELBOURNE – SHEBEEN – FRIDAY, MARCH 14 with special guest LAKYN
CRONULLA – BRASS MONKEY – FRIDAY MARCH 21 with special guest Dylan Wright
SYDNEY – THE VANGUARD – SUNDAY MARCH 23 with special guest LAKYN
TICKETS ON SALE: Thursday 13 February
For complete tour and ticket information, visit: www.livenation.com.au
A bit earlier this year, Joshua and Evan made their way to Boulder, Colorado to visit Nick and Helen and the fine folks at eTown. For those of you that missed the radio broadcast, you can now stream the show over at etown.org. You can stream the entire show here.
Additionally you can watch 4 videos from the performance on youtube here:
Joshua James – Beware
We are excited to share the news that Joshua will be heading to Australia in March of 2014. Joshua will be supporting the venerable Mr. Neil Finn for a full Australian tour. Additionally, an Australian version of “From the Top of Willamette Mountain” will be released through Cooking Vinyl on November 15, 2013.
Here’s a list of Australian dates supporting Neil Finn (stay tuned for more):
Nambour, Nambour Civic Centre – March 6
Brisbane, QPAC Concert Hall – March 7
Geelong, GPAC Playhouse – March 11
Melbourne, Hamer Hall – March 12:
Adelaide, Thebarton Theatre – March 15
Perth, Concert Hall – March 16
Newcastle, Civic Theatre – March 20
Sydney, Sydney Opera House Concert Hall – March 22
"When you got nothin’ to talk about, you got nothin’ to live for."
- Ollie-VER James
Sunday Science Project
Sunday came quicker than I had anticipated, the week(s) pass in such a blur, leaving me with a half cleaned garden, a half written song, and a list of “To-Do’s” ending with “get a grip”. Sunday, I had told myself, would be my day of REST. Resting, for us in the MTN, doesn’t usually point to pedicures and chocolate covered cinnamon rolls (but on occasion..) The weather in Utah has been marvelously warmer than the Novembers of years past, and so, after our morning chores we took the little man on a jaunt around the neighboring hoods. All of the hustle and bustle of the workweek couldn’t compare to this time that I was given to JUST WALK, RELATE, TALK, and SEE my lover and boy. After our return we decided start in on the long process of post apocalyptic garden clean up. The tearing out from the roots, the zucchini trashing police, the trellis collection collective, etc. There are still a couple of colder crops that remain in the garden and are needing assistance. Things such as: Cabbage, beets, brussel sprouts, kale and parsnips. We decided to harvest the remaining crops (except for the kale) and let the goats have a go at the dead and dying. With the high yield of cabbage and beets at our disposal we had decided to try and make a mix of fermented vegetables. Emma and I have been making our own Kombucha tea for quite some time now and have dabbled in sauerkraut and fermented carrots, but that’s about as adventurous as we have gotten up until now. And so, we decided to do a mix of different vegetables and begin the fermentation process for HELLTH sake. A couple benefits of fermented foods, for those in a curious mood, can be found here
And so for our “Sun Day / Fun Day” we went with this fermented process:
-2 medium heads of Green Cabbage
-1/2 head of Red Cabbage
-2 Beets, Grated
-2 Carrots, Grated
-5 cloves of Garlic, finely chopped
-4 teaspoons Sea Salt
-2 teaspoons Caraway seeds
- Shred / Grate the cabbage, beets, carrots using a food processor, put in large bowl
- Add chopped garlic, caraway seeds and salt to the top.
- Wash your hands, roll up your sleeves and start scrunching the mixture with your hands. As you go, mix everything together really well so that the salt, cabbage, carrots and grated beets are mixed together really well. Do this for about 5-10 minutes. If you tilt the bowl and move the cabbage out of the way, you should start to see juice collecting in the bottom of the bowl.
- When everything has been mixed and scrunched really well, and you have juice collecting in the bottom of your bowl, you’re ready to transfer the contents to the jar that it will ferment in.
- Pack the contents into the jar tightly to remove as many air pockets as possible. If your brine isn’t covering the kraut try adding a bit of your own brine: (1 cup of brine = 1 teaspoon sea salt dissolved in 1 cup filtered water).
- Then cover it and put it away in the cupboard (a good fermenting spot is cool and has an even temperature) for a week.
- V O I L A !
Note: It’s important to use a glass jar as opposed to a plastic or metallic container because the glass is non-reactive and won’t interfere with the fermentation process. Also, make sure you have a way of weighing down the contents while they’re fermenting.
The kraut didn’t take too long to get going and we were feeling the fermentation bug quite strong, and so, we decided to bottle a new batch of kombucha using juice from the buckets of apples that we had recently taken from a semi-abandoned orchard. There were too many apples to eat / preserve and as the theme of the day would have it we decided to turn that sweet nectar into it’s own fermented foods. And so, as Ollie painted with his hands at the kitchen table, which at times would find it’s way onto my face, we juiced 5 gallons of apple juice that would soon be turned into a slightly more “bubbly” state. Three years ago was our first attempt at making our own cider and it turned out terrific. We decided to give it another go. There are many websites that are dedicated to the teaching of making your own cider. Here is one that we seem to go back to.
One A Day
Paint and Juice.
After the walk, the garden clean club, the chopping and the crunching, the face paint and the juicing, the kraut and the bucha, the sweeping and the mopping it was finally time to put a bit o’ rest into our day of the same. We settled on popcorn and movie. I am one to fill my days with the stresses of the “every day”. But today, though not neccesarily “restful” was enlightening and fulfilling. The day was beautiful, a reminder of love and simplicity. Life IS simple. And as Dottie reminds me every morning.
“It’s Just Life”
I can’t keep running to my death. So much thought goes into just thinking. It feels overwhelming, and semi-disturbing. I keep racing through the days, running to the next step / activity / “thing to do” and when (and if) I get a chance to catch my breath I tell myself: “Yes, next year I will run that race. Next year I will build that greenhouse. Next year I will write that record / learn French / skydive / visit the moon/ WHATEVER.” It is only the moment I have. THE MOMENT. And most of the time it isn’t the LARGE activities or goals / dreams / aspirations that keep my engine revved. On the contrary, it is the small “seemingly silly” things (often times mindless) that keep a smile on my face.
The winter is coming. The frost is appearing heavier and heavier every morning, and the harvest is almost over. We have tried our damndest to preserve that which will give us sustenance through the cold, wicked months of winter. Two days ago was a day that provided much of the simple solace that I mentioned earlier. It was an apple pickin’/ Ketchup makin’ day. My Grandfather passed some years ago and was a mighty warrior of a man. He never taught me much of his gardening / preserving techniques, but I spose he never had to. He was doing it so often (with or without guests in the home) that I picked up on things he did just by observing. One thing I found absolutely amazing was his mindful use of foods that I would deem to be unusable. Take green tomatoes for example. Never had I thought it possible to keep and eventually watch mature green tomatoes. But the man taught me just that. He would have drawers of green tomatoes, waiting for the Ethylene gas to eventually turn them red. It is important to note that:
Vegetable Nerd Fact:
Tomatoes will only produce lycopene and carotene; two substances that help a tomato turn red, between the temperatures of 50 and 85 F. (10-29 C.) If it is any cooler that 50 F. /10 C., those tomatoes will stay green. Any warmer than 85 F. /29 C., and the process that produces lycopene and carotene comes to a screeching halt.
That all being said, Em and I decided to harvest all of our green tomatoes before the winter frost took their lives. They have, over the last couple of weeks, been ripening off in boxes, and some even hanging from the curtains (OH! The decadence!). After our expedition to visit some apple trees that have not been picked (the apples were falling everywhere, it was time to borrow some nature) we returned home to start a new endeavor….KETCHUP makin’. For any of you that might want to know the process, here is how us Jamesez did it.
You will need the following:
- 3 Tbsp celery seeds
- 4 tsp whole cloves
- 2 cinnamon sticks, broken into pieces
- 1-1/2 tsp whole allspice
- 3 cups cider vinegar
- 24 lb tomatoes, cored and quartered (about 72 medium)
- 3 cups chopped onions (about 4 medium)
- 1 tsp cayenne pepper
- 1-1/2 cups granulated sugar
- 1/4 cup pickling salt
- TIE celery seeds, cloves, cinnamon sticks and allspice in a square of cheesecloth, creating a spice bag.
- COMBINE vinegar and spice bag in a stainless steel saucepan. Bring to a boil over high heat. Remove from heat and let stand for 25 minutes. Discard spice bag.
- COMBINE tomatoes, onions and cayenne in a clean large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken, about 30 minutes.
- TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid. This can also be done using a food mill. Discard solids.
- RETURN liquid to saucepan. Add sugar and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until volume is reduced by half and mixture is almost the consistency of commercial ketchup, about 45 minutes.
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Spice bag in Cheese Cloth (Make this)
Clean THESE (mates)
Add Onions and Cayenne Pepper and Boil (20 minutes or so)
Run it through a strainer (VICOTORIO!)
The whole process took a good while, AS IT SHOULD. It was a wonderful excuse to spend time with my two life “ship mates”, Em & Ollie. As the ketchup was boiling we watched Rio 2. Ollie has an affinity toward animals and he seemed to love to watch the animated figures as the danced across the screen. As the day was coming to a close we quickly realized there was many more apples than we would be able to store in the refrigerator. I cleaned out an old wooden case that my Grandpa used while he was in the navy. I had learned that you can store apples in straw as long as it is cold enough to keep. I am keeping the box in the garage and hope that the apples can hold out till spring.
Go and Get APPLES! With children (if possible)
Place apples in (preferably) 32 degree (F) weather, cover with straw, and don’t stack to high, apples are prone to bruising and will rot. This should last you till spring. APPLEELPPA!
It’s the passing of thoughts / traditions / love that keep me / us movin’.
You can learn a lot from the man that raised you.
You can learn a lot from the girl next door.
You can learn a lot from a wayward street kid.
You can learn a lot from the crashing shore.
You can learn a lot from a whining baby.
And even more when you hold it close.
You can learn a lot from your mother’s mother.
And even more as your body grows.
I learn a lot from the world that holds me.
I learn a lot from the love that binds.
I learn a lot from the chickens scratching.
I learn a lot from the sun that shines.
Make some ketchup. Make some love. Be kind to those around you. The world is OURS.
Joshua Fred James