by Elizabeth Chorney-Booth
If you, like me, are a fan of ’90s Canadian indie rock, it’s time to celebrate the 21st anniversary of Sloan‘s record label, murderecords, which the band originally formed to release their debut EP, Peppermint. The occasion will be marked by a big show in Toronton on June 14, with performances by Sloan (performing the Peppermint EP in its entirety), Superfriendz, Mike O’Neill (ex of The Inbreds), and a DJ set by Ben Gunning of the Local Rabbits (who we talked to earlier this week — he’s quite a cook!). Those of us not lucky enough to be in Toronto (as well as those of you who are) can commemorate the anniversary with a book that celebrates the 12 7″ singles that murderecords released during the ’90s, full of photography by Catherine Stockhausen. The book comes with a previously unreleased single, plus a download code for the original seven inches. Watch the ad above and count how many you owned back in the day.
I rummaged through my own basement and was surprised that I only have three of the original singles: Sloan’s “Stood Up/Same Old Flame,” (released in 1995), The Local Rabbits’ “Put on Your Snowsuit, You Are Going to Hell!” (1994) and Hardship Post’s “Why Don’t You and I Smooth Things Over” (also 1994), in the original sandpaper sleeve. For some reason, I actually have two copies of the last one — I may be willing to part with the second copy in exchange for a particularly tasty recipe. I’m surprised I don’t have more — though I do have a pretty decent collection of 7″s from the other Halifax-based label of the time, Cinnamon Toast, including beautiful candy-coloured singles by the likes of Plumtree, Jale, Thursh Hermit, Les Gluetones, and the much coveted Sloan/Eric’s Trip split single where the two iconic bands cover each others’ songs (this one I’m much less inclined to part with).
Naturally, this momentous occasion needs to be marked with a recipe (a murderecipe, if you will) and the most obvious place to turn is Sloan’s Peppermint EP. Not wanting to skew too Christmas-y in the middle of June, I decided to go with a refreshing Peppermint Watermelon Granita. Now, I always thought granita was one of those things that food editors threw into magazines and cookbooks when they couldn’t think of anything else to put in, but they’re actually really easy to make and this one is surprisingly delicious. I used the more-common fresh spearmint here (if you can get real peppermint, feel free to sub it in), then boosted the peppermint taste with a little bit of peppermint extract. The watermelon, mint, and lime juice are a classic combo for a reason — together they make for a flavour that screams summer.
Peppermint Watermelon Granita
Peppermint Watermelon Granita
Serves 8-10
9 cups cubed and seeded watermelon (about 3/4 of a medium watermelon)
Juice of 3 limes
2 tbsp fresh mint, finely chopped
1/2 tsp peppermint extract
1/3 cup sugar
Place the watermelon (in two separate batches so you don’t have an overflow) in a food processor and puree until smooth. Press the puree through a sieve, collecting the juice in a large bowl. Discard the solids left in the sieve. Stir in the lime juice, mint, extract, and sugar, and stir until the sugar is dissolved.
Watermelon Granita Collage
Pour the mixture into a metal 9 by 13″ baking pan and stick it in the freezer. Every half hour or so, scrape through the mixture with a fork, breaking up any large solids. Repeat for about three hours, or until the broken-up mixture has the consistency of a snow cone. Spoon into individual bowls or parfait cups and garnish with a sprig of mint if you’re feeling fancy.
Full disclosure: I may have poured an half ounce of bourbon into my serving. And it may have made it all the more delicious.
So, enjoy it! And as our salute to murderecords and the Peppermint EP, here’s the video for the original version of “Underwhelmed.” See if you can spot a teenaged Joel Plaskett.
--taken from: Rolling Spoon
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