Here’s a live video of our new song “You’re Gonna Miss Me Baby,” recorded last week at one of our favorite places, the Flying Monkey Arts Center in Huntsville, AL. Big thanks to Dustin Timbrook for putting this together and sending it our way.
Monthly Archive for May, 2010
Last night we played at a place that’s near and dear to our hearts, Cafe Nola in Frederick, MD. This place infuses their own liquors to make fabulous signature cocktails (basil peppercorn vodka for bloody mary’s, apple cinnamon bourbon, strawberry lime tequila). They also have a coffee bar complete a case of amazing fresh pastries made in-house (I had a chocolate croissant, pure heaven!) and full-scale dinner menu. This year they’ve expanded their operation into a full-on farming operation to provide fresh food for the restaurant, including raised beds, chickens, & bees! I’m so happy to know these folks and watch them grow.
I have to say something about the food and hospitality of a place called the Taphouse Grill in Hampton, VA. They decorated the stage to the nines, fed and watered us to our hearts content, and even let us sleep over! I had the best tuna sashimi appetizer I’ve ever tasted, so tender it was like cutting jello with a fork. I also had their clam chowder, which was a clear broth base and had lots of lump crabmeat floating around in it. Absolutely delicious! This food has soul.
This weekend we were blessed with some amazing hospitality at a house concert in St. Petersburg, FL. Our hosts made us smoked tuna and soba noodles. The tuna was cooked on a small stove-top smoker, which is a kitchen contraption I haven’t seen before and need for myself!
Ingredients for tuna marinade:
Marinate tuna steaks for 2 hours in mixture of above ingredients. Cook for about 10 minutes according to the smoker’s directions. When the tuna is done, cut it into bite sized cubes and add diced celery, green onion, & cucumber.
Here’s a simple spring recipe I’ve been making over and over again with arugula from my neighbor’s garden.
big bunch of arugula leaves
fresh strawberries, cut into bite-size pieces
goat cheese, crumbled
couple of drops of olive oil
couple of drops of red wine vinegar
Combine first 3 ingredients in a large bowl, add oil & vinegar to taste just before serving.
Here we are with host Todd Steed talking about drunk-dialing and playing one of the new songs that will be on our next CD!