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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (June 9, 2016)
JUNE 9, 2016 // 23 BOOK SHELF // GLIMPSE // WILDLIFE // POP CULTURE // WORDS // Q&A // FOOD // FUN PHOTO BY MATT LOVE Shopping in funky shops on the Oregon Coast can unearth some gems. A G LIMPSE I NSIDE I had ive minutes to burn before meeting a friend for su- shi in Astoria. Why not kill time in a funky shop? Five minutes in a funky shop on the Oregon Coast can change your life. I would know. Curio, a vintage clothing and collectables shop on 12th Street, caught my eye. I had ive minutes before sushi and ive minutes before they closed at 5 p.m. The ives were aligned. I went book hunting, and Colleen Siegfried, the kindly proprietor, suggested a couple of mystery titles. No, I wasn’t in the mood. Colleen then dug out a couple of books stashed behind the counter and handed them to me. IO R Curio She knew about the author. I didn’t. I’d never heard of him: Joe Carducci. “Wyoming Stories” was a collection of screenplays, and I passed. The other book was titled “Enter Naomi: SST. L.A. And All That,” published in 2007 by Redoubt Press in JU N By MATT LOVE Wyoming. I began perusing it. It was about a female photog- rapher roughly my same age. Not more than a few pages in, I felt something akin to ver- tigo overtake me. I thumbed quickly through the entire book and saw photographs of punk rock bands, comics, punk rock concert posters, illustrations, journal entries, article and zine excerpts, letters, post cards, and other ephemera connected to the life of the photographer, Naomi Petersen, who died in 2003. There I was in Astoria of all places, holding a book that documented in an utterly unconventional way, the life of Petersen, who gained some fame as a photographer of the seminal Los Angeles punk rock scene from the 1980s, and later forged a career, if career is the word, in the punk rock record promotion industry. I might also add that Carducci published the book himself — very punk rock. This is why I shop places like Curio; you never know what cultural artifact will turn up or what cultural idea from the past will assault you. May- be it’s time I started thinking about punk rock again. I think we need it more than ever. COLUMBIA BAR Krystal’s Liquid Cocaine By RYAN HUME The Desdemona Club loomed quite large as it was near empty on a recent afternoon. Three pool tables and a shuleboard stood unused in the large game room. Sitting at the bar provided a more intimate space at the Dirty D. With the thick wood paneling behind the bar and a series of porthole windows directly to my left, it was not too hard to imagine oneself stuck in the galley on a ship of lost souls. The semis roaring by outside on Marine Drive only intensified the feeling of shifting buoyancy underfoot. With no Dramamine in sight, the bartender on duty, Krystal Fowler, a recent addition to the Dirty D’s denizens, offered me something even more potent. No one really seems sure how Liquid Cocaine got its name. There’s also plenty of disagree- ment on what constitutes a Liquid Cocaine: Is it a cocktail or a shot? Its base ingredients can run the gambit from Jägermeister to Matt Love is the author/editor of 14 books, including “A Nice Piece of Asto- ria.” His books are available at coastal bookstores or through his website, nestuccaspitpress.com Goldschlager to Southern Comfort. What each version seems to have in common is a type of rum mixed with a copious amount of other boozes. The recipe offered here by Fowler, which she picked up in St. Helen’s a decade ago, is often classified as a California Liquid Cocaine, and do beware — like Clapton says in the song, “If you wanna get down, down on the ground. Cocaine.” Though the music in the Dirty D that accompanied my beverage that afternoon was a little more permissive. My Liquid Cocaine ma- terialized just as Mötley Crüe took to the speakers with “Kickstart My Heart.” By the time my straw was searching the bottom of my glass four or five songs later, the Crüe returned with Dr. Feelgood. That can’t be a coincidence, right? Directions: Add the liquors to a pint glass. Top with ice, then fill to the brim with equal parts pineapple and orange juice. Ingredients: 1/2 ounce Amaretto liqueur 1 ounce Malibu —Recipe courtesy of Krystal Fowler, bartender at Desdemona Club, Asto- ria, Oregon Tw o w eeken ds on ly! 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