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Let's Brunch, Vol. I

by The Academy Blues Project

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1.
1001 03:01
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2.
Boo 03:08
lyrics
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Thought I had your number, babe Perhaps it has changed Maybe you just took a walk Out of range I thought we started off so strong You could imagine my surprise That our conversation Would meet so quickly its demise Feel the spirit forming! Sense the ghostly shroud! (Sense the ghostly shroud!) Am I just para-normal-izing Or lost up in the cloud... I think we should try again In case there's been some mistake Maybe just give it a day or two To marinate Never thought it all would end So suddenly dismissive But how can one person send so many New phone, who dis'es? Feel the spirit forming! Sense the ghostly shroud! (Sense the ghostly shroud!) Am I just para-normal-izing Or lost up in the cloud... Feel the spirit forming! Sense the ghostly shroud! (Sense the ghostly shroud!) Am I just para-normal-izing Or lost up in the cloud...
3.
Pyewacket 05:05
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4.
Into The Blue 05:20
lyrics
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Last night I had a moment of clarity While driving down the dark, winding roads of Bergen County I saw deer‐crossing signs that no longer apply Guess a nice guy like me must have stopped short one too many times Well maybe I’m a layman who forgot to set his own terms ‘Cause one more day of this layin’s gonna feed me to the worms Heaven help the mighty and God save the weak That’s just what they taught you in your time But if you’re tired of being led just like a helpless sheep To face the inevitable slaughter line You better get out there and do something a little faster Before your time runs out and they put you out to pasture Where have the birds flown now Where have the birds flown to Where have the birds flown now Off yonder, into the blue Last night I had a moment of clarity, While driving down the dark, winding roads of northern Jersey Like the phallic march of government onward towards the sea I’ll consent and pay my taxes so they’ll quit following me Well maybe I’m a layman who forgot to set his own terms ‘Cause one more day of this layin’s gonna feed me to the worms Where have the birds flown now Where have the birds flown to Where have the birds flown now Off yonder, into the blue

about

Duqqa, du'ah, do'a, or dukkah (Egyptian Arabic: دقة‎ pronounced [ˈdæʔʔæ]) is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices.

Traditional Middle Eastern Dukkah Eggs
Serves two (2) persons

4-5 oz cherry tomatoes
1 tsp cumin seeds
.5 oz fresh dill
1 clove of garlic
4 medium eggs
4-5 oz freekeh
5 oz Greek yogurt
2 tbsp harissa paste
1 bag (approx.) hazelnuts
1 tsp nigella seeds
3-4 tsp extra virgin olive oil

Preparation
1) In a medium pot, boil water, and preheat oven to 425°F (220°C)
2) Rinse freekeh, add it to medium pot with 4-5 cups boiled water, covered, over high heat
3) Once water returns to boil, reduce the heat to medium-low and cook for 20-25 min or until cooked through, but with a slight bite
4) Distribute hazelnuts on a small baking tray and bake in the oven for 4-5 min, until slightly darkened
5) Peel and grate or finely chop the garlic
6) Combine half of the chopped garlic with the Greek yogurt, 1 tsp (approx.) olive oil, salt and pepper (to taste), mix well and set aside until serving
7) Add the eggs to a medium pot of boiled water with a large pinch of salt over a high heat
8) Once water returns to boil, cook for 7 min
Editor’s note: Ideal egg consistency should fall somewhere between soft and hard boiled, possessing a gooey, but not runny yolk.
9) Add the toasted hazelnuts and cumin seeds to a food processor, and pulverize into a sand-like consistency (or pestle and mortar)
10) Season generously with salt and pepper and stir in the nigella seeds, then transfer it to a plate and set aside (as dukkah mix)
11) Fill a medium bowl with ice water
12) Once the eggs are ready, drain and add them to the ice water (to stop them cooking further)
13) Chop the cherry tomatoes in half
14) Bring a pan to a medium heat with 1-2 tsp olive oil (or 1 tsp butter)
15) Once pan is hot, add the cherry tomatoes, remainder of the chopped garlic, harissa paste, and a pinch of salt and sugar
16) Cook for 5-7 min, until softened
17) Drain and return the cooked freekeh to its cooking pot
18) Chop dill finely, including stalks, and stir 3/4 of it through the freekeh, season generously with salt and pepper
19) Carefully, peel the eggs, and, once peeled, roll in the dukkah mix until thoroughly coated
20) Serve the harissa tomatoes, garlic yogurt and eggs over the freekeh, garnishing with the remaining chopped dill and dukkah

Bon Appetit!

credits

released November 22, 2018

Produced by Ben Easton & Mark Levy

Tracks 1-2
Written by Ben Easton & Mark Levy
Published by Jamino & Sons Music (ASCAP) and What On Earth Music (ASCAP)

Tracks 3-4
Written by Mark Levy
Published by What On Earth Music (ASCAP)

All tracks performed and arranged by The Academy Blues Project
Mark Levy — guitar, vocals
Ben Easton — keyboards, vocals
Trevor Brown — electric bass
Jim Bloom — drums

Recorded in the vicinity of three borrowed microphones at 232 Studios

Engineered by Danny Lipsitz
Mixed by Ben Easton
Mastered By Dan Millice at Engine Room Audio (New York, NY)

Album Cover Design by Danny Lipsitz
Album Cover Concept by ABP HQ

© 2018 Witch Hat Recordings, All Rights Reserved

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The Academy Blues Project New York, New York

The Academy Blues Project (ABP) is a band from New York City. The group’s music—including three albums from 2021—blends electric storytelling with elements of rock, the namesake blues, power pop and classic soul.

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