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
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SUBMITTED PHOTO
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