A Letter from Vonda
I’m sitting here getting ready to practice, and just wanted to check in with you… give you some updates and a wonderful black kale recipe! (Hey, why not?!)
We’re coming up to San Francisco to play Yoshi’s again on Thursday, April 14! We love playing there, and really look forward to seeing you at the show (and to eating the Asian meal they prepare for us as inspiration). We’ll have the full band – James Ralston on guitar, Jim Hanson on bass, and Michael Urbano on drums – as well as our fantastic crew featuring Carlos Novais and, hopefully, Ionisphere! We will play mostly original songs from From the Sun, By 7:30, It’s Good Eve, Chinatown, and, of course, we’ll heat it up with some soul cover tunes. Hope you can make it down (or up!).
We’re also playing two L.A.-area shows, remote though they may be, at The Canyon Club in Agoura Hills on Thursday, April 28 at 8 pm and the next night, Friday, at The Coach House in San Juan Capistrano at 8 pm. So GET ON THE 405 North or South, brave the traffic, and come on down! Full band, again, so get ready to party!
We’ll be heading to Texas in July, so check out the website for times and updates. It has been awhile since we’ve played Austin, and we’re really looking forward to it.
O.K., and now for the most important part of this e-mail…
SAUTEED BLACK KALE!
One or two bunches of Black Kale, washed, with the tough stem removed and coarsely chopped. (This takes time, so put on some music and get that stem out!)
One medium Red Onion, thinly sliced into half moons.
Candied pecans, or any nut, candied or not. (Or no nuts)
Dried cranberries or cherries, or if you can’t find those, raisins. (You get the idea).
Kosher Salt and Pepper.
Saute onions on med/low heat in olive oil until soft – about 5 minutes or so.
Add Kale and saute about 3 minutes. (At the most)
Add Pecans and Cranberries, a bit of salt and pepper. (Don’t over salt… unless you want to, of course).
That’s it, friends! It’s so delicious. I serve this with, well, just about everything.
Have a great day. See you at the shows, I hope.
Love, your friend in music and food,