Greetings, Vikings!
Welcome to this week’s episode of Miss Nati’s Music Box, in which we dive into the fascinating world of Moondog, aka Louis Hardin. To some New Yorkers, Moondog was a regular sight on the corner of 6th Avenue, dressed head to toe in Viking attire, writing poetry, and begging for spare change. Yet to others, he was a prolific composer admired by the likes of Philip Glass and Igor Stravinsky. Despite receiving bountiful praise, Moondog remained modest and humble, choosing to stay on his usual street corner and compose his signature percussive pieces. The result is a beautiful rhythmic tapestry of New York City, documented with love and dedication by one of its most vibrant characters.
I’ve listened to the percussive sounds of “ On The Streets of New York” many times this week, and I continue to be fascinated by his skillful weaving of the modern city bustle with rhythmic sounds of handmade drums and bells.
I’ve been thinking about New York, and the fierce solidarity there right now. The clapping, noise-making, and whistle blowing from balconies, which started as a gesture to thank service workers, and has now become so common that it’s become a beacon, a moment of holiness and unity for all. I’m grateful for the residents in a Lower East Side high rise blasting Frank Sinatra’s “New York, New York”, and others joining together on balconies to chant the famous rhymes of Brooklyn’s own Notorious B.I.G.
This deep love for the city is reflected by this weeks artist, who led the happy, simple life of a street performer for nearly his whole life. Who continued to make instruments out of cabinet materials even after CBS gave him a full orchestra and released an album of his work. Who left the New York Philharmonic because they requested he take off his quintessential viking outfit. Moondog was truest to himself and his city, and that showed powerfully through his music, his attire, and his way of life. To honor him this week, we have a Viking Porridge, adapted from a Danish 1994 book on Vikings. It is both a nod to Moondog, who was known to enjoy a bowl of porridge on occasion, as well as a nod to his expressive style.
The Viking family's porridge (4-6 servings)
Measurements are given in cups. One cup=1 ½ dl or about 90 g flour.
10-15 cups of water
Two cups of chopped wheat kernels. Let them soak over-night so they won't be so hard to chew.
Two cups pearl barley
A handful whole grain wheat flour
A handful crushed kernels of nuts
3-4 tablespoons of honey
A healthy portion of apple bits, hippells, pears or....
Put the chopped wheat kernels, wheat flour, pearl barley and crushed nuts in the kettle. Pour 10 cups of water in the kettle and place on the fire.
Stir the porridge evenly and turn the kettle to spread the heat. If the porridge starts to get too thick, pour more water in it.
After about ½ hour add the honey, nuts and fruit. The porridge should now cook until the fruit is wet and the porridge has the desired consistency. It should take 15-30 minutes.
It should be served warm, possibly with some cold cream.
Be sure to check out this weeks playlist below while your porridge cooks! Let this simple Viking meal revive you this week. Perhaps so that you can get to work writing your next symphony...