Pitch Black Studios is a look into the mind of an artist. My name is Kyle Robbins, and I am a UI/UX Engineer and Designer with a passion to create. I spend my days designing and coding websites, and my nights in the studio. My life is dedicated to learning and experiencing all aspects of visual arts, and hopefully making something pretty along the way.
I specialize in both the design and coding of websites (HTML, CSS, and Javascript) with latest responsive techniques and SEO-minded implementation. I am a self-taught Adobe Suite Expert and use Photoshop, Illustrator, and After Effects nearly every day to create anything from ads to animations.
I am also an aspiring illustrator and sculptor with experience in both digital and traditional mediums.
Feel free to contact me with any questions or comments you may have. You can email me directly at info@pitch-black-studios.com.
When a motorcade accompanied by U.S. Secret Service officials pulled up to Richard Rodgers Theatre in New York City, onlookers speculated that someone on the Republican Presidential ticket would be in attendance for tonight’s performance of Hamilton. The attendee was Vice President-elect Mike Pence, and when the rest of the audience discovered Pence was among them, he was vigorously booed. After the performance and the curtain call, the cast of the show took the stage and Brandon Victor Dixon, who plays Aaron Burr, addressed Pence directly, asking him to “work on behalf of all of us.” Below, watch a clip of Dixon’s speech, read the full speech, and find Lin-Manuel Miranda’s response to the events.
Shishito Peppers – Just the first handful of of these delicious little ‘roulette’ peppers. Some are hot, most are not. New to shishitos? We love them blistered in hot oil like in this recipe.
Summer seems to have arrived this week. The hot afternoons I remember from the last couple of years are back, making fieldwork a bit more of a slog. The heat-loving crops like peppers and eggplant are happy for the boost I think, but truth be told, we prefer the overcast mornings when it comes to getting things done in the field. The cooler weather and even intermittent rain we’ve been experiencing so far this season hasn’t fully prepared us for the summer heat. We’re quickly remembering how important that extra glass of water can be midday, and the wonders of the occasional quick after-lunch nap.
This is the portion of the season when we begin to wonder if the transplanting will ever end and if it’s actually even possible to keep the weeds under control. The push of the growing season continues, and the heat just adds to the obstacles. It’s an important time to take a step back and remember there’s more to this work than just getting through it. We’re growing this food with intention for you, our CSA members. You reap the rewards when we’re successful and you endure our failures alongside us. In the day to day overwhelming amount of work on the farm, it can be easy to lose track of that end goal. But thanks for supporting us in this work as we try our very hardest to bring you diverse and seasonal produce each week. I feel certain that without that direct connection with our members, this farming thing would be even more difficult.
This week we added to the long list of things on the farm we’ve gotten a handle on in the past few weeks. With the help of our great employees we weeded the Brussels sprouts, parsnips, and eggplants. And thanks to CSA member Maya, who I completely forgot we’d scheduled some weeding time with (so it was basically a bonus), we knocked out the weeds in the leeks on Saturday morning. Our “Weed This ASAP” list is getting more manageable each week.
The march towards winter crops also continued this week as the fall/overwintered kale and rutabagas and overwintered cabbages all found a home in the field. We also planted out the last round of corn and a few more melons that will hopefully make an appearance before the season concludes. The propagation house is looking emptier and emptier these days, but the field is ever fuller. More irrigating! More weeding! What’s next?
Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.
Bring 4 cups water and salt to boil in heavy large saucepan. Gradually add polenta, whisking until boiling and smooth. Reduce heat to low. Cook until very thick, whisking often, about 25 minutes (about 15 minutes for yellow cornmeal). Whisk in cheese. Spread in 8x8x2-inch glass baking dish. Cool slightly. Cover; chill at least 6 hours.
Spray grill with oil spray; prepare barbecue (medium heat). Spray corn and onion slices with oil spray. Sprinkle with salt and pepper. Grill until vegetables are tender, turning often, about 8 minutes for corn and 15 minutes for onion. Cool. Cut corn kernels from cobs. Coarsely chop onion. Add corn, onion, tomatoes, cucumber and mint to dressing; toss. Season with salt and pepper.
Cut polenta into 4 squares. Cut each square diagonally into 2 triangles. Spray polenta with oil spray. Grill until heated through, about 5 minutes per side.
In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.
Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.