“No, you’ve got to lose control, let your instincts take over... “ - Captain Adama, about schoolwork
November 26th, 2010 Volume 1 Issue 6
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Kevin’s Seven Isaac Russell by: Kevin Rodrigues
I
ndie Folk singer/songwriter Isaac Russell is not a wellknown talent on the Columbia Records label, and it’s hard to understand why. Born in Lindon, Utah, this young artist has recently released a self-titled promotional EP to follow two recordings of
his debut album “Elizabeth.” Russell is a versatile talent reminiscent of a passionate Jason Collett, with his own flavour mixed in, who can easily catch you with the passionate guitar playing on a track like “Elizabeth” and then turn to a keyboard to play versions of songs like “Lighthouse”. His
perfect use of raspy vocals along with his great range and touch of soul makes for a great listen. Russell is a truly profound lyricist and surely one of those artists whose album you can listen to straight through and not be disappointed by a single song.
Playlist of the Week 1. Elizabeth – Isaac Russell 2. Streetlight – Joshua Radin 3. This Boy – James Morrison 4. Justin Nozuka - Heartless 5. Steal My Kisses – Ben Harper 6. Elias – Dispatch 7. Talking Bird (demo) – Death Cab for Cutie check out kissintel.tumblr.com for a link to this week’s playlist!
Steve Cutler
Cooking With Kenzie by: Kenzie Reid
G
arlic Fingers: a delicacy from the East Coast, and my favourite food. The secret to their deliciousness? Donair Sauce. Without it, they are just “Garlic Cheesy Bread”, a sad spectre of the real thing. Ingredients: • 2-3 cups grated mozzarella cheese • a pizza crust (buy a premade one, or make your own) • 1-4 garlic cloves (depending on how much you like garlic) • 2/3 cup sweetened condensed milk • 1/4 cup vinegar • (optional) powdered garlic Step 1: Peel the garlic cloves and crush them slightly. Rub them all over the pizza crust. You can also crush them in a garlic press afterward and sprinkle the garlic bits on the crust, or save the bits for the Donair Sauce.
graphic by:Connor Turland
Step 2: Take the grated cheese and sprinkle it on the crust, like you would if you were making a pizza. The amount in the ingredients is just a guideline – use as much or as little as you like! Step 3: Bake the garlic fingers in the oven on a baking sheet or pizza pan, according to the directions on the crust packaging or your crust recipe. They’re done when the crust is light brown underneath, and cheese is melting and bubbly, but not too brown on the top. Step 4: While the garlic fingers are baking, make the Donair Sauce. Mix together the sweetened condensed milk and the vinegar in a bowl – it will be really thin at first, and hard to mix the two together, but after a few minutes it thickens up. Add powdered garlic to taste, or the leftover garlic that you rubbed on the crust. Step 5: When the garlic fingers are done baking, slice them in half, then cut the halves into rectangles about 2 inches wide. Dip them in the donair sauce, and have a soft surface ready to catch you when you swoon.