Mike Janssen
@mjanssen
Editor @current.org, banjo noodler, on guitar at the dad jams. I like to make cocktails, coffee, pizza and other foods. W-A-S-H-I-N-G, T-O-N, baby, D-C Music: boundarystones.bandcamp.com/album/the-boundary-stones-2 and soundcloud.com/thatmikejanssen
shoutout to this Art Blakey album for using a typeface I definitely employed on some Print Shop banners in my youth
We’re staying in North Carolina for the next one. My friend and banjo mentor Paul Brown, former NPR newscaster, plays banjo on this one and wrote the liner notes
If you’re not starting your Saturday with the banjo playing of Bascom Lamar Lunsford, what are you even doing
Looks about white. I'm sure this team will do a great job covering Chocolate City
Had some leftover fennel stalks so thought I’d give fennel-infused gin a go. Curious to see how it turns out
truth be told it was not my best pizza making, the dough was uncooperative and the oven heat lagged toward the end. But this was a decent margherita
A company named Revenued has underwriting spots on @marketplace.org and every time I hear one I can't help thinking of Tobias
Got a lifer yesterday when this Cooper's Hawk visited outside our bedroom window. I've probably seen many Cooper's Hawks but wasn't able to identify them at the time (most likely when I've been driving and they've been fairly distant and in silhouette)
here are some belated pizza pics. I got Ken Forkish's "The Elements of Pizza" for Xmas and tried his 24-hour recipe for the regular oven. Good results, but I think my usual 48-hour ferment makes a difference in flavor
but wait! it gets better. I decided to play it cool, and it paid off. a few hours later, PepsiCo SIGNIFICANTLY raised the stakes
I (and apparently all of my American Universiy colleagues as well) got this email in my inbox today. I've been waiting for an opportunity like this my whole life. and, to be called "Barry"
Made pizza for the first time in a while. I'm rusty but it was still satisfying. Not pictured: a pepperoni pizza what got a hole in it so you aren't allowed to see
@dcbeer.com The new Irish pub opening in Brookland will have 25+ taps? They can't all be shite can they
Riffed on a recipe I learned at Cane and Table in New Orleans for this and yea verily it is good. 1 oz mezcal 1 oz Zucca 1/2 oz Kahlúa 1/2 oz Ancho Reyes Verde 5 drops saline 2 dashes chocolate bitters Flamed orange peel