I'm a lover but I'm calling you out

I just stared at the 'edit title' field for twenty minutes with no new title ideas. The search continues for a new name for this dumb thing.  Any ideas?

It's been too long since I awkwardly overshared on this thing. Seems like my silly heart does bizarro shit when I don't talk to myself on the internet frequently enough. I guess it's kind of comforting that getting wicked old doesn't mean I can't still get preposterously emotional about totally stupid things. I am not going to grow out of that at some point. This is it, folks. This is what I turned out like.

Wanna hear about my wedding? Just kidding.

The work hard/play hard crew was out in full force last night. That was really fun. I love them all so hard. I totally can't keep up with them, it's really embarrassing. This morning I feel like a sun-baked turd soaked in gasoline. Don't try to keep up with the youngbloods. How often must this lesson be taught? Ungh. Such a dummy. I felt and acted like a fucking weirdo a little bit. As usual. Embarrassing. Hearts are complicated. (And resilient. It'll be ok.) Ramona Quimby complex, man. Always doing it just a little bit wrong. I try, I swear.

Regret.

Pizza Regret! Coconut Coolouts! I heard about this band from Joe and they are great:

Not one single fuck is given by these little scamps. I will watch and learn.

The Lad Mags recording is done. (Somehow people were getting drunkenly forced to listen to it last night. Sorry. I am pretty sure it wasn't my fault, but that's pretty embarrassing. Really, I'm totally sorry about that.) I am really excited about it. I know people probably wouldn't tell me if it sucked, but I am hearing good things, which is nice. We worked hard. Also a whole crew of people (Fish, Doug, Jessica) also worked hard. We're so lucky. That band is saving my life right now. Also consuming a pretty giant portion of it, about which I couldn't possibly be happier. I don't want to get too smushy about it, but I love those guys. Anyway, we have to get it replicated now. I think a 7" first. Maybe a cassette single. Cassingle. Anyone have a place they use that is awesome? I don't know how to do any of these things. I don't think you're supposed to admit that. Oopsies.

You should listen to this show: https://wfmu.org/playlists/BS

It is The Best Show with Tom Scharpling. It totally rules. He is such a smartass. I am totally jealous. Funny shit. I think there is some sort of licensing issue where they have to take out all the music that he plays when the show is live, which is too bad because he seems to know everything good about music, but seriously, this show is awesome. I demand that you watch it. Watch it? Listen to it. It is a radio show. Ugh. My rotting brain.

Angie Pontani is coming to town, which gives me maximum glitter boners. For those who don't know, she is one of the greatest burlesque artists currently out there, truly an incredible performer, a stone cold fox, an athlete and an artist. Reigning Queen of Burlesque in 2008. Seriously, I can't waaaaait.

Ok. The end. Recipe time. My hangover and this heatwave are begging for Gazpacho-style chilled soup. So refreshing and just a little spicy vinegar kick... Total recovery guaranteed. I might be too lazy to make it happen, but I am increasing the chances by having the recipe out and ready to go, so you might as well make it along with me. This is like gazpacho without a whole loaf of mushy bread blended into it. Ick.  1) Soggy bread is gross and 2) Gazpacho calls for,  like an ENTIRE loaf of French bread and that shit is TERRIBLE for you. It's bare skin season, man. Watch those white flour calories. You're welcome.

Some notes: There used to be onion in this recipe. I always skip or drastically reduce the onion because I actually kind of hate onions and I lots of times add celery because I totally love celery and actually sometimes love adding a little wilted spinach to the mix as well, although that kind of alters the vibe of the soup a bit, just so you're warned. Vibe. Seriously? Jesus, Aspen. Anyway, follow your hearts on this one, buddies. It's a forgiving recipe. You should freestyle. More fun that way.

Ingredients

• 2 pounds Roma (plum) tomatoes, quartered
• 3 tablespoons olive oil
• 4 cloves garlic
• 1 quart chicken stock
• 1/4 cup chopped fresh basil
• 1/2 tablespoon balsamic vinegar
• salt to taste
• ground black pepper to taste

Directions

1. Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.