Sunday, September 30, 2012

Sonic Disarray: The Inside Story


Although it may be hard to believe, I, Ian Sorensen, was a lead singer in a punk rock band. Its true! When I was around the ages of 14-16, my best friends and I decided that we could create a band, and eventually write our own music and even produce a cd. It helped that my friend, Brandon Ballard, had parents who provided him not only with the space (and tolerance) to play, but all the instruments and equipment needed--thanks!

It all started while in middle school. Brandon, Brenton Parks, Eric Lane, and I gathered together to form a punk rock band in the likeness of some of our favorite bands at the time. I say 'punk rock', but after having spent some time in England, punk rock is not necessarily correct; what I really mean is 'pop punk'--a softer form of punk. The genre known as 'punk rock' in England (and maybe in the US too) generally means more 'hardcore', anarchy, rebel types of music. The music that we tried to emulate was a lot softer than that. We listened to bands like New Found Glory, Rufio, Green Day, Unwritten Law and of course Blink 182. The city where we all grew up seemed to be a center for punk rock music. The aforementioned bands of Blink 182 and Unwritten Law both originated from Poway, CA and went on to stardom. We thought that we would give it a shot. 

Unlike 'punk rock', our pop punk variety was built off of one basic concept: we would sing all about relationships because thats what the big names did. The one big problem is that none us actually had any relationships to sing about. We essentially sang songs about the girlfriends that none of us had. Other than girls, our songs were either just for fun--singing about nothing--or we mixed serious words that rhymed together to make a seemingly analytical song about society. The good ole days!

When it came time to practice, write songs, and come up with a name we ran into our first real struggles as a band. Brandon had been taking guitar lessons for a few years and played really well considering his age, so he was designated our lead guitarist. Eric was chosen as our bassist despite having never played before, this was because he had a serious resolve to learn that eventually paid off. Brenton was designated to play the drums, and began to train. In my estimation, I was selected to be the singer for three reasons: 1) my mother sang so we all figured I could too 2) I was the only one that could really carry a tune or was willing to do so infront of a mic 3) I did not want to be left out and would take anything available. I remember some of our first practices well. I remember standing infront of a mic. in Brandon's garage on a sunny day. The whole band began playing their intro to the song and then it came time for my cue, but I failed to start on time because I was nervous, timid, and unsure of how it would sound. Considering that this was not the first time it had happened, the band began to get a little frustrated with me and telling me that if I did not learn my part just like everyone else then I would be out of the band. That was all the incentive I needed; I did not want to miss out on this adventure with my friends. I began to tap my feet to the beats so that I could time things right and perform well. Next, I decided to disregard my inhibitions and just belt out the songs as they were written without thinking about being timid; besides, it was only my friends listening. It worked.

As with all good bands, we hit our first inevitable intra-band conflict. Brandon and Eric both were the brains early on in the band, but their styles differed greatly. Eric not only learned to play the bass, but he learned to play it well. In time he would rival and surpass Brandon. But the division came over a song that Eric had written with the assistance of Brandon. Both wanted to do something different with the song and could not compromise. Eric in general did not get along easily with Brandon, so this proved the final straw as the two had artistic differences. Eric left the band. 

After Eric left, the band quickly reformed and moved forward. We finally settled on a name--Sonic Disarray at the request of both Brandon and Brenton. I did not care for the name at the time, but it slowly grew on me. We began to write lyrics to the tunes Brandon had created and make a repertoire of songs. The only thing that slowed our pace was school. Brandon and I attended Poway High School, while Brenton went to a private Christian school that was far from home. This meant that with school and extra curricular activities we did not see Brenton often. Brandon and I saw each other everyday at school so it was easy to collaborate and talk about the band. You may be asking yourself at this point how we dealt with the departure of our bassist? Well, as I said previously Brandon's parents purchased him all the makings of a modern band. He had every instrument, the amps, mics., and the recording equipment needed to record tracks and cds. So without a bassist, Brandon would record the guitar on one track and then play it back while he recorded himself playing the bass to the guitar he previously recorded. He was almost a litteral one-man-band. Because of the distance, Brenton gradually became more distant from the band as Brandon and I really put on a two-man show. On the chances that we were all together we were pretty productive and were able to produce a few songs and get some good practice in. 

Throughout it all, I was very adamant that we never swore, nor had offensive material in our songs. My friends had no problem with that, of which I was thankful. Additionally, Brandon's mother had a large say in the workings of the band. At one point Brandon wanted to have someone scream in our song (I look back at this and think...why?) like some of the bands at the time, but his mother came down and said no-way-Jose! Before a show once, Brandon wanted to wear a bandana that had skulls on it while he played, but again his mother intervention prevented him from presents such a 'hardcore' look to our mild-mannered band. As for me, I looked exactly the same. I had parted hair coupled with smart dressing. The only difference was that on occasion I began wearing a baseball hat slightly tilted to the side as a sign of my rebelliousness. In everything we did, we really just had fun and tried to be funny. As far as I am concerned it was a great way for young men our age to spend our time in creating something as a team. 

As we progressed with time, we wrote several original songs as well as covered several songs from other bands; We had a pretty solid playlist for any event that should arise. Surprisingly, events did arise and we were able to play at a slew of varied events. Twice at a Luau that Brandon's parents threw at their own house, once at a "Teen Night" at the city just north of Poway called Ramona, twice at a battle of the bands at Brenton's high school, once at a local block party, and once at the Epicenter in Mira Mesa. Of all the places we played, the Epicenter was the most...epic. This was when we had really reached our peak as a band. We were invited to play at the venue after we sent a recording for their sampling. It was not only the biggest venue we had or ever would play at (Blink 182 had got their start at that very same venue), but it was also the first time we were paid to play--all of $20, but hey it was money! We recorded our only cd which was titled Short of a Deck with almost entirely original songs. We even made our own stickers for distribution at shows. Things were really rolling...to a slow dissolution. 

Our band's demise came at the hands of life. All of us were involved in school and other various activities. I played lacrosse for my high school, was a boy scout and worked. Brandon was active in a budding education in cinematography as well as being a boy scout and working. Brenton became distant with his school, work and life. Ironically, I also saw the band dissolve because my friends actually had girlfriends. Their girlfriends demanded more of their time, thus leaving little for the band. We never officially ended the band, but we all just slowly stopped caring or being as involved. Thus the tale of Sonic Disarray is relegated to legend. 

Short of a Deck:

Below is a little sampling of an original song that we produced. This song is probably the leitmotif of our band. It was written about a girl that Brandon and I knew. Brandon is playing the drums, the lead guitar, and singing back up vocals. Brenton is playing the base, I am singing, and my friend Ben Wilford chipped in some back up vocals.



This next song is a cover. We all really liked the band Agent 51 who were a local band, and so we decided that we would do a song of theirs to see how we measured up.


This next song is an original entitled the Final Chapter. This is probably one of the better songs that we did artistically and musically. The lyrics are very serious as they reflect upon society and life in general as a teenager facing peer pressure and life. In reality, we chose all of the words because they rhymed and made for a good song and sounded really deep. It kind of makes me laugh when I think back on it.










Enchilada Sauce


A lot of enchilada sauces are tomato based, but this one is a little closer to what they make in Mexico and it does not have tomatoes in it. This one looks quite different on the ingredient list, but it is always a crowd pleaser. The ingredients may look strange, but believe me they all work very well together and provide a great taste to Mexican night.
This recipe is inspired by allrecipes.com (http://allrecipes.com/recipe/enchilada-sauce-2/detail.aspx)

Ingredients

  1. 1 Onion
  2. 2 tbl sp. vegetable oil
  3. 1 tea sp. cumin 
  4. 1 tea sp. Oregano 
  5. Minced garlic
  6. 1/4 tea sp. cinnamon 
  7. 3 tbl sp. flour
  8. Chili powder to taste
  9. 4 cups chicken broth
  10. Semi sweet chocolate (generally 1 oz)
Enchiladas ingredients
  1. Corn tortillas
  2. Shredded chicken
  3. Shredded cheese
Directions
  1. Slowly cook the onion, oregano, cumin, garlic, and cinnamon in oil over med. low heat for 10 mins.
  2. Add the flour and chili powder and mix thoroughly in order to make a thick rue. 
  3. Add the chicken broth slowly and mix well
  4. Allow to heat thoroughly for 15 mins. 
  5. Add the chocolate. 
Enchiladas directions
  1. Mix the chicken in a bowl with a portion of the enchilada sauce to give it just a little liquid and add a generous amount of cheese.
  2. Spoon out the mixture onto the middle of the tortilla and roll them up.
  3. Place the rolled tortillas in a baking dish side by side until the whole dish is covered
  4. Pour the sauce over the baking dish. Ensure that all the corners and spaces in-between the enchiladas are filled with the sauce. 
  5. Top with remaining cheese
  6. Cook covered in an over at 350 Degrees F for 30 mins 
  7. The final 10 mins. remove the cover and allow to cook until the cheese is fully melted.

Spaghetti Sauce


Spaghetti sauce is an interesting thing. Each chef has his or her own special recipe, with little agreement between various groups, so this is an interesting one to try to present in a recipe. The recipe that I propose is my favorite because I like to have more than just tomatoes included. My recipe calls for more vegetables which allow it to be more hearty and hopefully all around healthier. From the basic recipe you can alter it to the consistency that you want for various dishes.

Ingredients

  1. 2 can plum tomatoes
  2. 1 stock celery 
  3. 1 onion
  4. 1 green pepper
  5. 2 cloves garlic
  6. 1 cup vegetable stock
  7. Salt/pepper
  8. Oregano
  9. Basil
  10. parsley
  11. vegetable oil
Directions
  1. In a sauce pan, heat oil over med. low heat.
  2. cook the diced celery, onion, and pepper for 10-15 mins.
  3. Raise the heat to med. and add the garlic, oregano, basil, salt and pepper. Keep stirring, and don't let it brown.
  4. open the tomatoes. You may want to remove the seeds because they make the sauce a little bitter. Then crush them by hand.
  5. In the sauce pan combine the the tomatoes, vegetables, parsley, and the vegetable stock. 
  6. Lower the the heat to low and allow it to simmer for at least 1 hour, but preferably 2. 
Notes
  • One extra ingredient that you may want to add is sugar in order to counter the acidic tomato taste.
  • You can add water as needed to keep the right consistency
  • You can simmer it longer to make a thicker sauce to be used in lasagna or a topping.
  • You can also add some zucchini to make a great add-in for a lasagna sauce. 

Shepherd's Pie


This was one of my favorite recipes when I was young, so much so that I would request it on my birthday every year. It is very simple to make, yet there is some technique that goes into it. Having just lived in England for the last year, I discovered that this is a very traditional recipe, although with some alterations. I like both recipes equally, and I think that each provides something good to offer, so I will post both recipes.

Ingredients (Chef Yan's)

  • 1 lbs Ground Beef
  • Cheddar Cheese
  • 1 can Green Beans
  • 1 diced Onions
  • 1 can Tomato Soup
  • Mashed Potatoes
  • Milk
  • 1 Egg 
  • Salt/pepper
  • Basil


 Directions:
  1. Make the mashed potatoes:
    • This is best done my making your own. I recommend 6 large potatoes of the Idaho variety (the blessed land). Cut them into cubes and then boil them in water. Once done-around 20-30 mins-then remove them and mash them in a mixing bowl. Add milk until the desired consistency. You don't want it too mushy because you need to form it in the pan similar to a pie crust. Add one egg to the potatoes to give it a nice crust when it cooks.
  2. Heat a frying pan with oil and cook the diced onions. Then add the hamburger. Season the meat with salt and pepper basil.
  3. Mix the hamburger, green beans, and tomato soup together in a mixing bowl. Next, add the mixture to the potato pie crust to make the filling. 
  4. Top the mixture with shredded cheddar cheese.
  5. Bake in the oven for 20-30 mins. at 350 degrees F. 
Ingredients:

  1. Ground Beef
  2. Mashed Potatoes
  3. Diced Carrots
  4. Diced Onions
  5. Corn
  6. 1 Can beef stock
  7. Cheddar Cheese
  8. Salt/Pepper
  9. Worcestershire sauce
Directions
  1. Cook potatoes, mash, and fill in baking dish
  2. Cook diced onions, carrots, and corn in oiled frying pan
  3. Cook hamburger (season with salt/pepper and worcestershire sauce
  4. Combine cooked vegetables, meat, and beef stock in a mixing bowl
  5. Fill the potato pie crust with the mixture
  6. Top with shredded cheese
  7. Bake for 20-30 mins at 350 degrees F




Chicken Pillows



My father did most of the cooking in our home growing up--and he was good at it too. My mother can cook, but my father just liked cooking more than her. Therefore, it was only on a rare occasion that we would find her in the kitchen. However, there is one item in particular that she does cook and cooks it well--Chicken pillows. This recipe is a cinch. Not only is it easy, but it tastes great too. My mother likes to brag that this recipe won her a few accolades during cooking competitions back in the day.

Ingredients:

  1. 2 packages of crescent rolls 
  2. 4 chicken breasts
  3. 1 package of cream cheese (flavored is a great alternative)
  4. Mushrooms
  5. Seasoned breadcrumbs
  6. Butter
  7. Salt/Pepper
  8. Parsley/Basil
  9. Rice
  10. Gravy
Directions:
  1. Begin by boiling the chicken until done-usually around 15-20 mins
  2. Remove the chicken and shred into desired size
  3. In a mixing bowl combine the chicken, cream cheese, chopped mushrooms, salt/pepper, and parsley.
  4. Lay out the crescent rolls and add spoonful size portions of the cream cheese mixture in the middle. Then wrap the mixture in the crescent roll.
  5. Melt butter in a shallow bowl. Place breadcrumbs in an additional shallow bowl. 
  6. Dip the rolls in the butter first and then the breadcrumbs. 
  7. Heat the oven to 350 degrees F. Place the pillows on a cooking sheet and place in the oven. Cook the pillows for 20 mins.
  8. Cook rice
  9. Prepare your favorite gravy
  10. Remove the pillows from the oven and lay them on a bed of rice and then top with gravy.
Notes:
  • The traditional vegetable that goes with this one is...you guessed it, green beans. 
  • This one makes great leftovers, so if you make to much then lucky you because you get a great lunch tomorrow. 

Beef Stroganoff


This is one of my wife's favorite recipes. This is a recipe that really is hearty, savory, and all around great. It is not one that you just whip-up because it needs time to simmer, but it is all well worth it. This recipe really is a new recipe for me because my father makes a distinct variation. All during my growing up, my father made beef stroganoff the traditional way (similar to what's in this recipe), however, he added tomato paste to it to create a beefy red sauce. His recipe will always have a place in my heart and is distinct (one that you are free to try), but this my recipe will be a traditional one. Again my source for this recipe is from foodwishes.com by Chef John (http://foodwishes.blogspot.com/2011/03/no-russian-this-beef-stroganoff-recipe.html)


  • Ingredients 
  1. Your favorite cut of beef
  2. Mushrooms
  3. 1 Onions
  4. 1 bunch Green Onions
  5. 2 tbl Butter
  6. Beef Stock
  7. 2 tbl Flour
  8. 1 tbl  Vegetable Oil
  9. Garlic
  10. Salt/Pepper
  11. Creme Fraiche (or Sour Cream...I suppose)
  12. Egg noodles
  • Directions
  1. Cut the beef into strips, then season with salt and pepper generously
  2. Heat vegetable oil in the pan over medium heat. Add the beef and cook for 5 mins.
  3. Remove the beef and then add the mushrooms, onions, garlic and the butter. Cook until they are tender and brown.
  4. Add the flower and mix well
  5. Add the stock and mix well. 
  6. Turn the heat down and add the beef back to the pan, then cover. Allow it to simmer on low heat for 1 hour.
  7. Prior to serving, cook some egg noodles to serve as your bed for the sauce. (A slight variation of this could easily be rice. This is what my father would do if we did not have egg noodles)
  8. After it has simmered, add the creme fraiche (or sour cream), and green onions. (This would also be the point at which you add the tomato paste if you so desire).
  9. Allow to cook for 5 mins. 
  10. Serve over egg noodles. 
Notes
  • I like to add a nice baguette to this for dipping in the sauce. If you've made a good dish, then the bread will ensure that the plate is clean and that no sauce was wasted. 
  • Vegetable recommendations: I would use a green bean, but corn would also go well with this one.

My Paintings


Here are several of my most recent paintings:

The Borough Market 



This was a scene in London's Borough Market that Cristina captured in a photograph. I liked the photo so much that I decided to turn it into an acrylic painting, or at least try. I really was excited about it because up to this point in my short painting career I had only done landscapes, so this was a new frontier. A neat aspect of the painting for me has always been the shine on all the skins of the vegetables; it really adds a neat and realistic feature.

Aspen Autumn 


This was my very first acrylic painting. Not bad for my first attempt. I was living in Florida at the time (having just come from Idaho) and was reminiscing about the beautiful colors of aspen trees. Cristina's mother wanted me to paint something for her guest bedroom which had a lot of browns in the color scheme. I decided to combine my love of aspen trees with the color scheme of the bedroom and create an autumn scene.

Crisp Aspen Sky



This was my second attempt at acrylic painting. As with the first one I was enamored with the look of aspen trees, but with a variation. I really wanted to get a different perspective on the trees so as to present a different look than my previous painting (the suggestion was my wife's). If you look closely at the center of the painting you might see that the tree lines form the image of a butterfly. It was only after I had completed the painting that I recognized this rather happy coincidence.

Yorkshire Landscape


This one is my only watercolor from England. I really like how watercolor looks: it's so fluid and light. However, my only problem is that it is so infuriating because one mistake potentially ruins the whole thing. This medium is one of patience and composure. The countryside of England is quite amazing and I wanted to capture it as best I could.I figured that the pastoral atmosphere of England could best be captured by watercolor.  

Weston Park Bridge


This was my third attempt at acrylic painting, and I went into it very confident. Considering how my other paintings went, I just expected this one to work, but I did not take into account that I was using different paints, paintbrushes, and canvases. Things did not turn out exactly how I wanted. I made a few mistakes, rushed a little, and was not as careful. However, there are many positives. For instance, the water is its strong point. I really like how I was able to make all the colors flow together while giving it a nice reflective quality. The scene is taken from a pond located in Sheffield, England. We lived in England for a year, and this pond was just a short walk from our house.