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EP POT LUCK For the filling, preheat oven to 350. Combine cream cheese and sugar. Beat with electric mixer until smooth. Blend in pumpkin, spices and salt. Add eggs, one at a time, beating well after each addition. Set mixture aside. For the crust, mix gingersnap crumbs, sugar and butter, and pat gently into a 9- to 10-inch pan. Bake for 10 minutes. Pour batter into pan, and bake for 50 minutes. Loosen rim, and cool completely. Chill and garnish with topping. Dust lightly with nutmeg, or if you’re feeling kind of crazy, some additional gingersnap crumbs. – Thomas Hughes, lead vocals/bass Spi nto Band JULIE’S JAMBOREE 1 zucchini, sliced into thin pieces 1 summer squash, also sliced 1 pint cherry tomatoes ½ onion, finely chopped 1 garlic clove (or 3, which is what I prefer) 1 tablespoon oregano leaves (OK, this is not that important) ¼ cup olive oil freshly grated parmesan cheese Boil pasta noodles. Combine all vegetables in a large bowl, and add the olive oil. Sprinkle salt and pepper to taste. Dump oil onto baking sheet. Cook for 10 to 12 minutes, until squash is soft and caramelized. once noodles are done cooking, mix everything together and add some parmesan cheese. wAA-LAA! – Jeffrey Hobson, drums BAP-ROOM BEET BRUSCHETTA 1 bunch of beets (with the greens still attached) 1 sliced baguette, sliced into bruschetta-sized pieces, approx ½-inch thick 2 tablespoons extra-virgin olive oil 6 cloves garlic, minced 1 tablespoon sherry or red wine vinegar 2 tablespoon water ¼ teaspon salt 4 ounces creamy goat cheese ¼ teaspoon fresh peppers My good buddy Jeff made this the other night for a party. It goes well with beer and jokes about Texas. Preheat your oven to 400. Cut the greens off the beets. Then set them aside for later use. Roast the beets in the oven (covered in tin foil) until tender—about 45 minutes to an hour. Turn the oven down a bit, to about 350. Toast your baguette slices in the oven, about 5 minutes on each side. Don’t burn them; that is a typical mistake in our kitchen. Thinly slice the beet green stems, and finely chop the leaves. Now you want to sauté a bunch of the ingredients. Add to a sauce pan on medium heat (in the following order): 1 tablespoon of extra-virgin olive oil, beet stems, another tablespoon of olive oil and garlic. Stir. Add beet leaves, vinegar and water. Cook all that up proper 15 until the liquid has evaporated a bunch—maybe 5 minutes. Stir in salt. Remove from heat. Peel the beets that were roasting in the oven. It is best to let them cool down first. Cut those beets into 1-inch pieces. Blend up beets and goat cheese in a food processor and puree until silky smooth. Now that everything is prepared, you just need to spread the puree onto the bread and top with the sautéed greens. Congratulate yourself on what a great appetizer you have made and hope your guests appreciate both the taste and appearance of such a vivid dish. Apply for Bravo's Top Chef show and hope for the best. – Jon Eaton, guitar YOUNG NICK KRILL’S SHOO-FLY BREAKFAST ¾ cup high-protein/high-fiber cereal ¾ cup low-fat small-curd cottage cheese ¼ cup raw cashew pieces ¼ cup raw almonds ¼ cup dried fruit or one sliced piece of fresh fruit 1 tablespoon dark molasses Scoop cottage cheese into a large bowl, and mix in molasses until it is evenly distributed. Next, mix in the nuts, and add the fruit on top. This recipe serves one hungry young Nick Krill or maybe two less hungry people. Some variations: Instead of molasses, substitute maple syrup for Young Nick Krill’s ShooCanadian Breakfast, or honey for Young Nick Krill’s Shoo-Bear Breakfast. Instead of cottage cheese, substitute plain yogurt for Young Nick Krill’s Greek Shoo-Fly Breakfast. – Nick Krill, lead vocals/guitar PHoTo BY TRAvIS HuGGETT PUMPKIN CHEESECAKE THE RUSSIAN HOLIDAY a twist on the white Russian 1 part vodka 1 part Kahlua, or coffee liquer of your choice 1 part eggnog (vanilla or golden preferred) Mix, strain and enjoy with friends and family by the fireplace. – Sam Hughes, keyboards/ backing vocals Filling 2 eight-ounce packages cream cheese ¾ cup sugar 2 cups mashed pumpkin 1 teaspoon cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger pinch of salt 2 eggs whipped cream (or other topping of your choice) Gingersnap Crust 1¼ cups gingersnap cookie crumbs 3 tablespoons sugar 1½ tablespoons melted butter http://www.spintoband.com/ Table of Contents for the Digital Edition of self-titled - no. 2self-titled - no. 2ContentsMarnie SternSpinto BandMichnaLindstromFlaming LipsThe Faint on Aphex TwinHarvey MilkOf MontrealGrowingTricky - The self-titled InterviewContents (continued)A Place to Bury StrangersJay ReatardThe Melvinsself-titled - no. 2self-titled - no. 2 - self-titled - no. 2 (Page 1)self-titled - no. 2 - self-titled - no. 2 (Page 2)self-titled - no. 2 - self-titled - no. 2 (Page 3)self-titled - no. 2 - self-titled - no. 2 (Page 4)self-titled - no. 2 - self-titled - no. 2 (Page 5)self-titled - no. 2 - self-titled - no. 2 (Page 6)self-titled - no. 2 - self-titled - no. 2 (Page 7)self-titled - no. 2 - self-titled - no. 2 (Page 8)self-titled - no. 2 - self-titled - no. 2 (Page 9)self-titled - no. 2 - self-titled - no. 2 (Page 10)self-titled - no. 2 - self-titled - no. 2 (Page 11)self-titled - no. 2 - self-titled - no. 2 (Page 12)self-titled - no. 2 - Contents (Page 13)self-titled - no. 2 - Marnie Stern (Page 14)self-titled - no. 2 - Spinto Band (Page 15)self-titled - no. 2 - Michna (Page 16)self-titled - no. 2 - Michna (Page 17)self-titled - no. 2 - Michna (Page 18)self-titled - no. 2 - Lindstrom (Page 19)self-titled - no. 2 - Flaming Lips (Page 20)self-titled - no. 2 - Flaming Lips (Page 21)self-titled - no. 2 - The Faint on Aphex Twin (Page 22)self-titled - no. 2 - The Faint on Aphex Twin (Page 23)self-titled - no. 2 - Harvey Milk (Page 24)self-titled - no. 2 - Harvey Milk (Page 25)self-titled - no. 2 - Of Montreal (Page 26)self-titled - no. 2 - Growing (Page 27)self-titled - no. 2 - Tricky - The self-titled Interview (Page 28)self-titled - no. 2 - Tricky - The self-titled Interview (Page 29)self-titled - no. 2 - Tricky - The self-titled Interview (Page 30)self-titled - no. 2 - Tricky - The self-titled Interview (Page 31)self-titled - no. 2 - Tricky - The self-titled Interview (Page 32)self-titled - no. 2 - Tricky - The self-titled Interview (Page 33)self-titled - no. 2 - Tricky - The self-titled Interview (Page 34)self-titled - no. 2 - Contents (continued) (Page 35)self-titled - no. 2 - A Place to Bury Strangers (Page 36)self-titled - no. 2 - A Place to Bury Strangers (Page 37)self-titled - no. 2 - A Place to Bury Strangers (Page 38)self-titled - no. 2 - A Place to Bury Strangers (Page 39)self-titled - no. 2 - A Place to Bury Strangers (Page 40)self-titled - no. 2 - A Place to Bury Strangers (Page 41)self-titled - no. 2 - Jay Reatard (Page 42)self-titled - no. 2 - Jay Reatard (Page 43)self-titled - no. 2 - Jay Reatard (Page 44)self-titled - no. 2 - Jay Reatard (Page 45)self-titled - no. 2 - Jay Reatard (Page 46)self-titled - no. 2 - Jay Reatard (Page 47)self-titled - no. 2 - Jay Reatard (Page 48)self-titled - no. 2 - Jay Reatard (Page 49)self-titled - no. 2 - The Melvins (Page 50)self-titled - no. 2 - The Melvins (Page 51)self-titled - no. 2 - The Melvins (Page 52)self-titled - no. 2 - The Melvins (Page 53)http://www.nxtbook.com/nxtbooks/popmartmedia/self-titled_no5http://www.nxtbook.com/nxtbooks/popmartmedia/self-titled_no4http://www.nxtbook.com/nxtbooks/popmartmedia/self-titled_no3http://www.nxtbook.com/nxtbooks/popmartmedia/self-titled_no2http://www.nxtbook.com/nxtbooks/popmartmedia/self-titled_no1http://www.nxtbookMEDIA.com

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