Boss Status: Speedy Ortiz Make Power Moves Pitchfork: “Raising the Skate” directly references the Ban Bossy campaign. Have you been called “bossy” often in your life? Sadie Dupius: It's been an issue, even within our band for a little bit; I sometimes wind up complacent in things I don't necessarily agree with because I don't want to be accused of being overbearing. That song was written about treating yourself better, and by extension not letting others treat you poorly. Pitchfork: Touring can make certain types of people lose perspective. SD: We opened for Guided by Voices last year and got to see their actual dynamic—fighting on stage and off, getting wasted. Pitchfork: When you say that you're the boss on that song, are you asserting that you're the boss of Speedy Ortiz, or just in general? SD: It’s a nice way to pump yourself up.
Crostini with marinated broad beans, red peppers and ricotta Shanghai stir-fried chunky noodles Veal with shallots, green olives and gremolata Cheat's ravioli pasta bake 250g pack fresh ricotta and spinach ravioli or tortellini50g marinated and grilled peppershandful of mixed red and yellow cherry tomatoes6 thin chorizo slices250g pot fresh tomato sauce125g mozzarella ball270g garlic and herb breadbasil leaves 1. Preheat the oven to 200°C/fan180°C/gas 6. Tip a 250g pack fresh ricotta and spinach ravioli or tortellini into a 1.2-litre ovenproof dish. 2. 3.
Vegetarian summer rolls with peanut dipping sauce 4 summer roll wrappers2 large carrots, cut into ribbons with a julienne peeler1 small cucumber, cut into ribbons with a julienne peeler (discarding the seeds in the centre)4 spring onions, cut into ribbons with a julienne peeler100g red cabbage, very finely slicedSmall bunch coriander, leaves pickedSmall bunch mint, leaves picked100g rice vermicelli noodles50g roasted and salted peanuts, roughly chopped For the dressing ½ tbsp rice vinegar1 tsp soy sauce½ tsp fish sauce1 tsp caster sugarJuice ½ lime For the peanut dipping sauce 100g smooth peanut butter1 tbsp soy sauce1 tbsp caster sugar50g roasted and salted peanuts, roughly choppedDried chilli flakes to serve Lentil lasagne with rainbow chard and feta The loyal lentil curry 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil For the cucumber salad ½ cucumber, shaved into ribbons4 tbsp rice vinegar (from the world food section of supermarkets) To serve Fresh coriander, hot sauce such as sriracha, steamed rice and lime wedges 01.Boil a pan of water and cook the lentils for 25-30 minutes, according to the pack instructions.