Friday, June 29, 2007

Issue 4 Online!

After a Spring hiatus, Pride High is back in action.  I'm happy to announce that the digital version of Pride High #4 is now available!

Major kudos to Dex Craig and Paul Jack for making this happen! This issue also includes an 8-page mini-comic, "Western Horizons" by SF comic book writer Desmond Miller!

Thursday, June 28, 2007


It's less than a week before I fly to Minneapolis and now I've got a cold. Ugh! I could tell it was coming yesterday, so I started my regimen of vitamin C, zinc, and steam inhalation. The last time I tried this, my cold lasted for about a week, but the symptoms were extremely mild the whole time. I'm really hoping this clears up before the flight.

Thursday, June 21, 2007

Haka vs Sipi Tau!

I love the Haka, the war dance performed by the All Blacks, New Zealand's national rugby team. Usually the team performs it while the opposing team looks on stoically. But here, the team from Tonga decides to answer without waiting for the Haka to end. Awesome stuff!

Friday, June 15, 2007

First Comic Book Panel!

I just got confirmed for my first comic book panel!

Prism Comics: Tomorrow’s LGBT Comics Superstars

Who are the next LGBT comics superstars? With the astonishing breakthrough of Alison Bechdel’s award-winning Fun Home: A Family Tragicomic, Phil Jimenez’s run as lead artist on Infinite Crisis, and Allen Heinberg’s big splash into comics with Young Avengers and Wonder Woman, LGBT creators have shown themselves to be a major force in the world of comics. Prism Comics, a nonprofit organization that supports lesbian, gay, bisexual and transgendered (LGBT) comics, creators, and readers, not only champions these comics superstars, but actively encourages, promotes, and develops tomorrow’s as well. Join moderator Terrance Griep (openly gay pro wrestler known as “SpiderBaby” and comic book writer, Scooby-Doo and Judo Girl) as he presents up-and-coming LGBT comics creators including Steve MacIsaac (artist/writer of Shirtlifter, winner of Prism’s first annual Press Grant), Megan Gedris (writer/artist of YU+ME, winner of Prism’s second annual Press Grant), Tommy Roddy (writer of Pride High), and Sean McGrath (writer of Frater Mine).

Wednesday, June 13, 2007


I recently landed a voice role in an upcoming indie online animated series. It's about a mind-bending, time-traveling gay couple and the tweaked out twink they meet in present-day San Francisco.

Sunday, June 10, 2007

Channa Masala

After reducing my pantry to the bare minimum, I swung by Bombay Bazaar to stock up on spices and dal.

I've recently gotten into the habit of buying canned tomatoes whenever I stop by Buffalo Whole Foods. Far too many times I've had everything required for a dish, *except* for tomatoes. Not anymore!

Here's a recipe heavy on the tomatoes: Channa Masala (chickpeas in spicy tomato gravy)

1 tsp hing
1 large onion, diced
4 Tbsp oil or ghee (I used olive oil - not traditional, but I like it)
1 Tbsp shredded ginger

3 Tbsp cumin seeds
2 Tbsp ground coriander
1 Tbsp anardana (dried pomegranate seeds)
1 tsp peppercorns
1 tsp fennel seeds

2 cups diced tomatoes
1 Tbsp turmeric
1 Tbsp cayenne

1lb dried chickpeas (about 2.25 cups), cooked
or four 15oz cans

Lightly sauté A. In the meantime, grind B into a fine powder. Once the onions are golden-brown, add B to A. Vigorously stir. The spices will stick to the pan. Don't worry.

After about 20-30 seconds on low heat, add C. The liquid will soften the spices stuck to the pan. Stir and cook for a minute or so.

Add D, mix well, salt to taste, and serve with rice. Instead of the customary garam masala, I topped this batch off with some dried fenugreek leaves.

Pride High just got its first blurb on, in their Gay Teen Guide to Summer Fun!

Thursday, June 07, 2007

Macro Maki

I don't follow a macrobiotic diet, but I do like its emphasis on whole grains and unrefined sugars. I'm also a big fan of Christina Pirello. Though I enjoy the more traditional white rice maki at restaurants, at home I almost always prepare it the macro way.

1 cup short-grain brown rice
2.5 cups of water

2 cups water
1/4 cup soy sauce
1 Tbsp sesame oil
8oz tempeh, quartered lengthwise

2 Tbsp apple cider vinegar
1 heaping Tbsp brown rice syrup

4 Nori sheets
1 carrot, quartered lengthwise

Bring A to a boil, lower to a simmer, and cook for 45 min covered. Place B in a skillet and simmer for 45 minutes, flipping the tempeh over once at the halfway point.

Once A is done, add C, mix well and spread thinly over a plate to cool.

Remove the tempeh from the skillet, and reduce the liquid down to serve as a dipping sauce. Once rice has cooled, divide it into four portions. Spread rice on nori sheets with carrot piece and tempeh. Wet the side of the nori opposite you, and roll with a bamboo mat.

Cut with a wet serrated knife. Feel free to munch on the messy end pieces before serving :)!

Wednesday, June 06, 2007


The people of BFLAG (Blind Friends of Lesbians and Gays) have been big fans of Pride High as soon as they heard about Suravi. I got the following email from Butch Arnold, the president:

Dear Tommy,

BFLAG would like to honor you and Suravi on July 2nd or 3rd in Minneapolis, MN by giving you a "Life Membership" in BFLAG. We don't have the funds to bring you to Minneapolis but would like to find a way to have you be a part of our program. We will have a display of the 3 books that I know of at our convention and we will have someone read them to those who cannot. Please let me know how BFLAG can work this out to thank you for your support.

Butch Arnold
BFLAG President

It'll be my first time there. I can't wait!

Sunday, June 03, 2007

Masoor Dal

I'm vegetarian, but I cook vegan meals pretty regularly. When preparing South Indian dishes, coconut oil is my preference. For North Indian meals, like the following Masoor Dal (Red Lentil Curry), I often substitute olive oil for the ghee (clarified butter).

Masoor Dal is what I cook when I'm in the mood for dal, but don't want to spend too much time in the kitchen. Red lentils are the fastest cooking dried legume of all.

Masoor Dal with Nigerian Akara topped with Sriracha

The akara was from a batch I made back in February. They freeze incredibly well. You can reheat them in an oven pre-heated to 350 degrees F, but I also like to steam them right on top of boiling rice. When reheated this way, the akara has the taste and texture much like South Indian idlis.