Die geheimen Tagebücher von einer verderbten Existenz

Behind these gates you will hear my thoughts screaming like nerves under the sun and feel my emotion laughing to the empty ether.
Welcome Dear Wanderer, make yourself at home.
The road is long and tortuous and I hope you enjoy yourself.

Fraternally Yours,
Poison Creeper

Wednesday, 19 December 2007

A Factory Night - Bruxelles -

A Factory Night (Once Again)

Bruxelles 15.12.07
some Pictures
;)

Wassail, Yule and Pagan Celabration

In Northern Europe, Winter festivities were once considered to be a Feast of the Dead, complete with ceremonies full of spirits, devils, and the haunting presence of the Norse god, Odin, and his night riders. One particularly durable Solstice festival was "Jol" (also known as "Jule" and pronounced "Yule"), a feast celebrated throughout Northern Europe and particularly in Scandinavia to honor Jolnir, another name for Odin. Since Odin was the god of intoxicating drink and ecstasy, as well as the god of death, Yule customs varied greatly from region to region. Odin's sacrificial beer became the specially blessed Christmas ale mentioned in medieval lore, and fresh food and drink were left on tables after Christmas feasts to feed the roaming Yuletide ghosts. Even the bonfires of former ancient times survived in the tradition of the Yule Log, perhaps the most universal of all Christmas symbols.

The origins of the Yule Log can be traced back to the Midwinter festivals in which the Norsemen indulged...nights filled with feasting, "drinking Yule" and watching the fire leap around the log burning in the home hearth. The ceremonies and beliefs associated with the Yule Log's sacred origins are closely linked to representations of health, fruitfulness and productivity. In England, the Yule was cut and dragged home by oxen or horses as the people walked alongside and sang merry songs. It was often decorated with evergreens and sometimes sprinkled with grain or cider before it was finally set alight.
In Yugoslavia, the Yule Log was cut just before dawn on Christmas Eve and carried into the house at twilight. The wood itself was decorated with flowers, colored silks and gold, and then doused with wine and an offering of grain. In an area of France known as Provencal, families would go together to cut the Yule Log, singing as they went along. These songs asked for blessings to be bestowed upon their crops and their flocks. The people of Provencal called their Yule Log the trefoire and, with great ceremony, carried the log around the house three times and christened it with wine before it was set ablaze.
To all European races, the Yule Log was believed to bring beneficial magic and was kept burning for at least twelve hours and sometimes as long as twelve days, warming both the house and those who resided within. When the fire of the Yule Log was finally quenched, a small fragment of the wood would be saved and used to light the next year's log. It was also believed that as long as the Yule Log burned, the house would be protected from witchcraft. The ashes that remained from the sacred Yule Log were scattered over fields to bring fertility, or cast into wells to purify and sweeten the water. Sometimes, the ashes were used in the creation of various charms...to free cattle from vermin, for example, or to ward off hailstorms.
Some sources state that the origin of Yule is associated with an ancient Scandinavian fertility god and that the large, single Log is representative of a phallic idol. Tradition states that this Log was required to burn for twelve days and a different sacrifice to the fertility god had to be offered in the fire on each of those twelve days.

Few holiday traditions have endured as long or seen so many variations as that of wassailing. Its origins are unknown, but it is mentioned in texts dating as far back as the Fourteenth Century. In one such text, the leader of a group took a bowl and, raising it to the crowd, shouted "Wassail!" an Old English term meaning "to your health."
There are three variations of the wassailing. One is the filling of a common bowl or cup, often referred to by ancient clergy as the Loving Cup, which was passed around a room to be shared by all. Another variation calls for the bowl to be taken to each individual house, so that neighbors might partake of the wassail as friends. The third is a celebration of the apple harvest and the blessing of the fruit.
The earliest known practice of the wassail was to pour it onto dormant crops and orchards after the harvest to bless the ground for the Spring and ward off evil. Like many such customs originally devoted to defense against wickedness, wassailing has always been something of a festive activity associated with partying and making merry. In the past few centuries, the practice has tended to have more to do with good cheer and well- wishing rather than the blessing of crops.
Wassailing is almost always accompanied by the song: "Here We Come A-Wassailing," which is a Christmas classic loved by many but understood by few. It is often misinterpreted and likened to the act of singing...hence the frequently used "Here We Come A-Caroling" which is substituted for the first line of this popular carol.
The actual ingredients in traditional wassail are widely disputed. This could be attributable to the fact that festive bands who traveled from home to home often replenished the bowl with whatever liquid refreshment was available. While one home might have apple cider, another might have spirits of a stronger sort. There can be dlittle doubt that alcohol has played a storied part of wassail's history, but tradition does not dictate it to be necessary. In fact, the custom is not so much concerned with drink as it is with the good will and society that wassailing generates.
Although wassailing is classically observed during the Christmas holiday season, it is also practiced at weddings and other such similar events where community and family are celebrated.
source

and the receipe


Traditional Wassail Recipes

A Traditional Shropshire Wassail Recipe – for hardened Wassailers!
10 very small apples
1 large orange stuck with whole cloves
10 teaspoons brown sugar
2 bottles dry sherry or dry Madeira
1/2 teaspoon grated nutmeg
1 teaspoon ground ginger
3 cloves 3 allspice berries
2 or 3 cinnamon sticks2 cups castor sugar
12 to 20 pints of cider according to the number of guests
1 cup (or as much as you like) brandy

Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water.
Insert cloves into the orange about 1/2" apart. Bake the orange with the apples in a 350° oven. After about 30 minutes, remove the orange and puncture it in several places with a fork or an ice pick.
Combine the sherry or Madeira, cider, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar, apple and orange juice and water in a large, heavy saucepan and heat slowly without letting the mixture come to a boil. Leave on very low heat. Strain the wine mixture and add the brandy.
Pour into a metal punch bowl, float the apples and orange on top and ladle hot into punch cups.
Makes enough for 15-20 people – but we always wish we had made more!

Wassail - the ‘soft’ option
1 large orange stuck with whole cloves
4 Litres apple cider or apple juice
2 Litres soft fruit juice (we like peach)
1/2 cup fresh lemon juice
6 cinnamon sticks

Insert cloves into the orange about 1/2" apart. Bake the orange in a 350° oven. After about 30 minutes, remove the orange and puncture it in several places with a fork or an ice pick. Place the orange and the remaining ingredients in a large pot and cover it. Bring it to a boil and simmer over low heat for another 30 minutes. Transfer to a heat-proof punch bowl or crockpot. Float the orange and cinnamon sticks. Serve in heat-proof punch cups. Makes 30-40 servings. A Note on Punch bowls:
Eighteenth century pottery punch bowls were never sold as part of a dinner service, but would be ordered individually to match the service in use.

source

Monday, 17 December 2007

My last Weekend

Time for a rather "personal" topic now.
Just come back from the holidays and I am feeling a bit weird: everytime I come back from a trip its always the same story.
Feeling empty, back to the usual routine and to the usual empty pleasures of a steady life.
A home Away, again that song playing in my ears.
Know your place a home away.

les accidents

the eternal struggle against known things
and the eternal longing for unknown ones.
I look at the streets at the people and even those next to my heart seems distant.

As I was suspended over people's head
clinging to the clouds
trying to reach for the sun,
looking down.
Will I fall
or will I raise?
the feeling of something to happen
on the verge of something I don't know.

Not knowing where I am standing
that quicksand sensation to my lungs.


I want to leave again.
new places new faces new feelings new steps towards freedom.

Thursday, 13 December 2007

Seitan

According to Barbara and Leonard Jacobs in their excellent book Cooking with Seitan, The Complete Vegetarian "Wheat-Meat" Cookbook, "seitan has been a staple food among vegetarian monks of China, Russian wheat farmers, peasants of Southeast Asia, and Mormons. People who had traditionally eaten wheat had also discovered a method to extract the gluten and create a seitan-like product."

Seitan is derived from the protein portion of wheat. It stands in for meat in many recipes and works so well that a number of vegetarians avoid it because the texture is too "meaty."

Gluten can be flavored in a variety of ways. When simmered in a traditional broth of soy sauce or tamari, ginger, garlic, and kombu (seaweed), it is called seitan. I refer to all flavored gluten as seitan. Making gluten the traditional way is time consuming. It calls for mixing 8 cups of flour with 3 to 5 cups of water and forming a dough. The dough is then kneaded and rinsed under running water to remove the wheat starch. After about 20 to 30 minutes of kneading and rinsing, which to me seems like a considerable amount of time, the resulting 2 or so cups of stretchy gluten is evident. At that point the gluten needs to be simmered in broth for at least 1 hour and up to 2 hours or more.

Luckily there are some shortcut methods for making gluten (see recipe) that make it a convenient food to prepare. I have had the most luck using high gluten flour or vital wheat gluten, although I have found that until you become familiar with the texture you are aiming for during the mixing and kneading process, the results will vary somewhat.

The added benefit of using this method is that you can flavor the gluten during the kneading process by adding herbs and spices of your choosing other than the traditional ginger and garlic. You can use poultry seasoning or chicken flavor broth powder to make a "chicken" flavored seitan, or a blend with paprika, cayenne, fennel, garlic, and Italian seasoning for a "sausage" flavor. Flavoring is limited only by your imagination.

For some, a safer first step is to purchase one of the commercially available mixes. Arrowhead Mills’ Seitan Quick Mix or any of the Knox Mountain products, which include Wheat Balls, Chicken Wheat, and Not-So- Sausage, yield a tasty product. Just be sure to follow the box directions exactly.

Gluten containing more water or which has been kneaded less tends to get puffy instead of being dense. Some people prefer the less dense result. I like gluten to be quite firm, as it substitutes more easily for animal foods in recipes.

Commercially prepared seitan is produced by White Wave and Lightlife Foods as well as regional manufacturers. You will find it in tubs or vacuum packs soaking in marinade in either the refrigerator or the freezer section of many natural food stores. You may also find frozen or fresh gluten in Asian markets by the name Mi-Tan.

Other ready-to-eat forms on the market include Ivy Foods’ burgers, sausage-style and chicken-style Wheat of Meat Products, lunch-style "meats," fajita strips, and slices. (Ed. note: Ivy Foods products are now being manufactured by White Wave.) Gluten seems to be cropping up in more products these days and is often a key ingredient in "not-dogs." Once made, seitan can be stored in broth in the refrigerator for up to about a week. Individually-wrapped cutlets can be frozen for up to a month or more without a loss in texture or flavor. It is best to thaw them before using.

Seitan’s versatility lies in the myriad forms it assumes during the cooking process. I find simmering to be the most effective and efficient preparation method. But it can be oven-braised, baked, cooked in a pressure cooker, or deep fried. Each version yields a different texture. Oven braising produces a texture similar to the chewy texture derived from simmering. Baking produces a light texture that works well when grinding or grating seitan. Pressure cooking, according to the Jacobs, "will produce a softer-textured seitan." Fried gluten turns soft and slippery when cooked with a sauce and absorbs flavor well.

As gluten is a low sodium and extremely lowfat protein (containing around 10 mg. sodium, 0 g. fat, and 7.5 g. protein per ounce in its raw state), additional processing is what may add unhealthy attributes. Most of the commercially prepared seitan contains a considerable amount of sodium (up to 100 mg. per ounce). If you choose to deep-fry the gluten, the fat content will jump from virtually zero to the number of grams in whatever oil is absorbed (at 4.5 grams per teaspoon).

Making seitan and gluten will open up a new horizon for you in the world of vegetarian cooking. It is terrific in stir-fries and paired with noodles in Asian-style dishes, yet also works well in traditional American fare like stew. Try substituting it for animal products in former favorite recipes or those of non-vegetarian friends and relatives. Then get your creative juices flowing and experiment when making seitan by varying the flavorings and cooking methods.

Quick Homemade Gluten
(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)

This is the basic recipe for gluten.

2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1-1/4 cups water or vegetable stock
3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
1-3 teaspoons toasted sesame oil (optional)

Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Broth:
4 cups water
1/4 cup tamari or soy sauce
3-inch piece of kombu (a type of seaweed)
3-4 slices ginger (optional)

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

Total Calories per 4 oz. Serving: 77
Fat: 0 grams

Seitan Stew
(Serves 4)

This is a more modern and gourmet version of a traditional stew, but oh, so much more tasty.

1 cup of water plus 1/2 cup water
1 ounce dried wild mushrooms such as morel, shiitake, or porcini
1 Tablespoon oil
1 large onion, chopped
2 carrots, diced
3 small turnips, peeled and cut in quarters
4-5 small potatoes, cut in half
1/2 pound mushrooms, halved
3 dried tomatoes, made into powder
8 ounces seitan, cut in small chunks
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 Tablespoon miso
1 Tablespoon arrowroot plus additional if needed
2 Tablespoons fresh chopped parsley
Freshly ground black pepper to taste

Boil one cup of the water and soak the dried mushrooms (if they are morels or shiitake) for 30 minutes. Save soaking water. If using porcini add when recommended.

Heat oil in pan over medium heat. Add onion, carrot, turnips, and potatoes. Sauté for 3 to 5 minutes until onion begins to soften. Add fresh mushrooms, tomato powder, and 1/4 cup water. Cook for 5 more minutes. Then add seitan chunks, dried herbs, and rehydrated mushrooms that have been cut in pieces. Cook for 5 more minutes.

Add soaking water drained of any debris and porcini, if using them. Add the miso and stir. Cook for about 10 more minutes until vegetables are almost tender.

Combine the remaining 1/4 cup water with the arrowroot and add to the pan over medium heat, stirring until thickened. If too thick add water 1 tablespoon at a time. If too thin add arrowroot 1 teaspoon at a time. Season with black pepper. Add parsley just before serving.

Total Calories per Serving: 277
Fat: 5 grams

Seitan and Shiitake Mushroom Stroganoff
(Serves 4)

Savor this hearty dish.

Vegetable cooking spray
1 Tablespoon oil
1 onion, chopped
8-12 ounces seitan cutlets, cut into chunks
1 carrot, finely cut or shredded
1 clove garlic, minced
1 cup sliced button mushrooms
6 to 10 dried or fresh shiitake mushrooms (If dried they need to be soaked for at least 30 minutes and then drained.), sliced
1 Tablespoon Bragg liquid amino acids, lite tamari, or soy sauce
5 ounces silken lite firm or extra firm tofu
1 Tablespoon lemon juice
1 Tablespoon arrowroot
1 teaspoon sweetener
Freshly ground pepper, to taste
1/4 cup chopped parsley, for garnish

Spray a wok or large sauté pan with cooking spray. Add the oil and heat. When the oil is hot, add the onion and seitan and sauté for 2 to 3 minutes. Add the carrot, garlic, and mushrooms. Cook until mushrooms release their water. Add liquid aminos and cook until almost all absorbed.

While the mushroom mixture is cooking blend the tofu, lemon juice, arrowroot, and sweetener in a blender or food processor until smooth.

Turn off heat and add the tofu mixture. Stir to combine. If heat is too high the tofu mixture will break apart and curdle. Add freshly ground pepper. Top with parsley and serve over hot noodles.

Total Calories per Serving: 135
Fat: 4 grams

Seitan Fusion Sauté
(Serves 4)

Enjoy this delicious dish.

1-1/2 teaspoons oil
1 medium onion, chopped
2 cloves garlic, minced
1 Tablespoon garam masala
8 ounces seitan, finely chopped or coarsely grated
2 cups shredded zucchini
1 cup chopped fresh tomato
1/2 can crushed pineapple in juice, undrained (20 ounce can)
2 Tablespoons peanut butter
1/2 cup lite coconut milk
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Dash of Tabasco (optional)
Chopped peanuts for garnish (optional)

Heat the oil in a large skillet. Add the onion and sauté for 5 minutes. Add the garlic and garam masala. Stirring, cook for another 1 to 2 minutes. Add the zucchini, seitan, and tomato and cook for 1 to 2 minutes. Add the remaining ingredients, except cilantro and simmer over medium heat for 10 minutes until sauce begins to thicken slightly. Taste and add Tabasco if desired. Stir in cilantro. Top with chopped peanuts. Serve hot over rice.

Total Calories per Serving: 203
Fat: 9 grams

Barbecued Seitan
(Serves 4)

Cold leftovers of this dish are great, too.

Vegetable cooking spray
1 medium onion, diced
8-12 ounces seitan cutlets, cut into strips
1/4 cup barbecue sauce
4 whole wheat buns, optional

Spray a skillet with cooking spray. Add the onion and sauté over medium heat for about 5 minutes, adding water 1 tablespoon at a time if onion begins to stick. Cook until onion is translucent. Add the seitan strips and sauté for 1 to 2 minutes. Add barbecue sauce and stir to combine. Sauté until barbecue sauce is hot. Serve on whole wheat buns, if desired.

Total Calories per Serving (without bun): 69
Fat: Less than 1 gram

Seitan-Squash Sauté
(Serves 4)

Here’s another terrific seitan dish.

2 teaspoons vegetable oil
1 medium onion, sliced
2 small carrots, peeled and sliced on the diagonal
1/2 pound of seitan, marinated in tamari broth, cut in small chunks
1 medium-size yellow squash, diced
1 medium-size zucchini, diced
1 gray or roly-poly squash, diced
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 cup pineapple juice
1 large tomato, pureed
1 Tablespoon seitan marinade or 2 teaspoons tamari with 1 teaspoon water
1 Tablespoon arrowroot (starch) mixed with 1 tablespoon water

Heat oil in large sauté pan over medium-high heat. Add onion and carrots. Cook for about 5 minutes until onion starts getting translucent. Add seitan, squash, garlic, and ginger and sauté for about 5 more minutes. Add the pineapple juice, pureed tomato, and marinade. Stir and cook for a couple of minutes. Remove pan from heat. Add the arrowroot mixture, stir well. Return to heat and stir until sauce thickens. Serve hot over rice or noodles.

Total Calories per Serving: 137
Fat: 3 grams

Mock BBQ Pork
(Serves 4 as an appetizer or used in a stir-fry)

Here’s a terrific tasting meat alternative.

8 ounces gluten, cooked according to directions below
1 Tablespoon toasted sesame oil
2 Tablespoons lite tamari or soy sauce
2 Tablespoons water
1 Tablespoon minced ginger
1 Tablespoon minced garlic
1 Tablespoon sweetener
2 teaspoons five-spice powder
Vegetable cooking spray

Form gluten into a cylinder and lightly simmer in water for at least 30 minutes until quite firm. Let cool and cut in small pieces in the Chinese "roll-cut" style. (Cut off one corner, turn the cylinder, cut again and continue.)

Combine the remaining ingredients to make a marinade. Marinate the gluten pieces for 15 to 30 minutes.

Preheat the oven to 300 degrees.

Spray a baking sheet with cooking spray. Drain gluten from marinade. Put on baking sheet and bake for 20 to 30 minutes. If gluten seems to be getting too dry, baste with the marinade.

Eat as is, use in a stir-fry, or as a filling for mock-pork buns.

Total Calories per Serving: 80
Fat: 3 grams


From here

Solve et Coagula

Solve et Coagula

Since the earliest times, philosophers have been searching for the underlying patterns of order. Having no ambition to explain everything, I want to point out one omnipresent mechanism. We find it in Spiritual development, we find it in psychotherapy and we find it- yes, even in quantum physics. In the latter understanding, there is a well known duality of wave and particle (light exists as a wave and a particle at the same time, modern physics tells us). A wave has no limits, it spreads everywhere and we can't measure it. In the moment we try to measure it, or to interact with it consciously, it disappears everywhere except at the point of observation i.e measurement. On that point it changes into a particle which has particular characteristics.

But long before quantum physics, alchemy pointed to its most important operation:
Solve et Coagula. "Solve" or "solutio" refers to the breaking down of elements and "Coagula" refers to their coming together. In the process of transmuting base metal into gold or arriving at the Philosopher's stone, this contained both literal and hidden meaning. Esoterically, "solve" referred to the dissolving of hardened positions, negative states of body and mind , thereby dissolving and vanishing negative energetic charge. "Coagula" referred to the coagulation of dispersed elements into an integrated whole, representing the new synthesis. Solve et Coagula expresses transmutation from base to a finer state, the perpetual goal of spiritual growth and human evolution.

Thus in the widest meaning of the term, Solve means dissolve, disperse, dilute. Coagulate, by definition, is "to gather or form into a mass or group".

So, the real meaning of these three words ("Solve et Coagula") is the formula that the alchemists used to effect this transformation. It could be described as a process where something is broken down to its elements, a process which produces energy that compels reconstitution in a purer form.

The same meaning we find in the well known scientific terms: Analysis and synthesis. We first break something down into its parts and then make a new, better or more acceptable whole. A result of this process is the release of energy.

Even in some particular occult systems we find this realization. For example in thelema, A. Crowley speaks of the duality of Nuit and Hadit. Nuit is the "goddess of the infinite space" (meaning the wave) and Hadit is the point (which means the particle).

What all this has to do with our job, i.e. human evolution, Spiritual technology, therapy etc.? Well, we apply what we know. We know we are not able to work with a wave, we must transform it into a particle. We can't work with some indefinite problem, for example a fear. First we must quantify it through observing it and "measuring it". We ask our client what is the location of his fear? Shape? Dimensions? Age? Colour ? Level of consciousness etc. Doing it, for example with some fear, we can see that endless and formless wave changes into a quite concrete "particle". A particle is something we are able to assist in the transforming of.

Asking for the particulars of our client's problem is the coagula phase. Afterward we apply the adequate method, we disperse it, freeing it's energetic charge (solve) , the client regroups and again we come out of the process with the new "particle" - a measurable, transformed purer state which is positive and desirable.

from here

Friday, 7 December 2007

it was worth it

Last night it was worth every little effort, sacrifice, delusion and tension I have been going through in the last few months.

I am glad it turned out to be a fairly good night considering that it was a thursday night and the majority of people had to go to work the day after (including myself).
It did pick up quite late, when I thought it wouldn't have, but to my surprise it did and most of all I had a very good response from the people there.
Somebody complained that it wasn't over the weekend ;) and they all loved the music we ALL played.
It has been a good and succesful team work ;)

My good friends were there and despite deep delusion caused by those who (again) promised and didn't turn up, those who were there filled my heart.
I was going through a pretty delusioned phase of my life seeing all the people I considered friends taking the distances (or it was me doing it?).
Negative energies attract negative energies I guess but last night I went to bed with a smile and a lighter heart.

A lighter heart and the thoughts of possible further collaborations in the new year.

And again I found myself happy amongst those ones that welcomed me in London club-life the good old Gossips/Electric Dreams gang ;)
I have to thank Paul for his continued support and enthusiasm which meant a lot to me and, of course, Nick Nyro, a positive and reliable new presence.

My friends (you know who you are!) played a substancial part in lifting my mood and self confidence, not only last night but all along this time.
Good to know that there is still somebody who belives in sincerity, friendship and mutual support ;)
obviously still someone (veeeery few) was missed unfortunately.


Enough of this now"

Here is my play list, will try and get hold of the others and will edit the post with links/list.

The Wake - The Drill
Josef K - Drone
Section XXV - Haunted
Joy Division - Isolation
The Royal Family and The Poor - Radio Egypt
Tapes - Dancing on a Red Carpet
Tunnellvision - Glenn Miller
Duruttti Column - Du the Du
Blue Orchids - Dumb Magician
Crispy Ambulance - Sexus
Stockholm Monsters - Lafayette

***

Magazine - Shot by Both Sides
Cabaret Voltaire - Nag Nag Nag
Ludus - My Cherry is in Sherry
Blurt - The Fish Needs a Bike
Warsaw - They Walked in Line
The Royal Family and The Poor - Moonfish is Here
Tuxedomoon - Luther Blisset
Josef K - Citizen
New Order - State of the Nation
Crispy Ambulance - Girls Don't Count


and that's all for now, my "social duties" (some enjoyed more than others) have reached an end for the moment, I will be looking forward to a weekend of quiet, music, relaxation, consecration, meditation, sleep and planning the "new" year.

Next week we are @ electric Dreams and then Saturday off to Bruxelles ;) for the other Factory night.
I am positive, excited, happy.

xxx

Wednesday, 5 December 2007

Getting Ready for Saturnalia, Consualia and Opalia

[click on the picture to access the source of the infos]
According to Julian Date (Dec. 17)In the Julian calendar, the Saturnalia took place on Dec. 17; it was preceded by the Consualia (Dec. 15) and followed by the Opalia (Dec. 19). The celebrations typically lasted for a week (Dec. 17-23), ending just before the (late imperial) festival for Sol Invictus (Unconquered Sun) on Dec. 25 (the Solstice in the pre-Julian calendar). Before the reforms of Julius Caesar, the Saturnalia and Opalia may have been on the same day (14 before the Kalends of Jan.).
According to Solstice (Dec. 21)At one time Dec. 17, the Julian date of the Saturnalia, was the first day of Capricornus, marking the coldest season. Since the sun now enters Capricorn on Dec. 21, the Solstice, it would be appropriate to celebrate the Saturnalia on the Solstice; the seven days of celebration would then end Dec. 27.
According to Christmas Season (Dec. 25)The week of Saturnalian celebrations fits nicely into the Christmas-New Year week, with the Saturnalia falling on Christmas day. A variant of this is: Consualia (Dec 21/solstice), Saturnalia (Dec 24/Xmas Eve - so gifts come after ritual), Opalia (Dec 26 or 27); Saturnalia celebrations (Dec 25- 31); Lesser Dionysia (Dec 31/New Year's Eve); then Roman New Year celebrations.




Sunday, 2 December 2007

The Cancer Garden - Setlist -

SPK - Post Mortem
Crash Worship -Procession
Lydia Lunch - 3x3
Coil -The Wheel
Sleep Chamber - No Ones Heart Beats Harder
Fad Gadget - King of (F)lies
Magazine - Permafrost
Danse Society - Fall Apart

~~~~~~~~
and this is our second set played mixing one track each (Vale, Micheal and myself)

Click Click - She is Chewing them (S)
Die Radierer - Angriff (V)
Throwing Muses - Vicky's Box (M)
Clair Obscure - Toundra (S)
Minimal Man - ? (V)
Sisters Of Mercy - Adrenochrome (M)
Siekiera - Jux Blisko (S)
Richard H Kirk - The Blind (V)
Cranes - ? (M)
Virgin Prunes - King of Junk (S)
Martin Du pont - Just Because (V)
Reprise - Bewitched (M)
Siglo XX - Youth Sentiment (S)
Section XXV - Dirty Disco (V)
PTV - Eve of Destruction (S)
Grauzone - Eisbar (V)
Norma Loy - 1964 Shadows (S)

and more but we stopped keeping track of the music... ;p