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Winter Blog 2016


I’d like to welcome all of you who are new to my email list!!  We had such a spectacular time touring in Germany and of course England, over the past few months.  The tours leave me with such a good feeling of sharing music, seeing people sing along and even seeing tears in some peoples’ eyes.  Writing can often be a lonely business, though very fulfilling. Sometimes I wonder if the music I’m doing will reach people, move people, uplift anyone… so to see the amazing reaction is truly gratifying and really keeps me going.  Also, we get to meet you after the show and have a little chat!  I was invited to someone’s house for dinner in Northern England… the women were so lovely, I almost took them up on their offer!  Touring is such an adventure and a gift… a busman’s holiday.  We get to see the world, sometimes one small town at a time — like Barton, England!  Or Burgrieden!  These are places I would never know existed, were it not for going on the road.  Some of the best Thai food I’ve ever had was in Leeds, England, on a night off… just me and my journal, out for the evening. I have a section of restaurants I keep in my iPhone, for when we travel, and often will go back to some little Italian place in Düsseldorf, or in Paris.  As you will soon find out… I love great food. (Who doesn’t??!)  I’m not really a foodie (well, in my heart I am!), but I sometimes willcook a great meal.  I’m working on a cookbook, which I’ll eventually publish, but in the meantime, I’ll be posting some fabulous recipes I’ve learned from sisters, friends, chefs, or that I’ve made up. Today’s recipe will be a Mexican Casserole!  It’s a good way to use many vegetables that need to be cooked.

L.A. is getting some rain… yay!  We need it, as you may have heard.  My favorite thing to do is to light a fire after a good home cooked meal, and to read — no music on, just the rain.  Looks like we’ll be getting many opportunities for bundling up and lighting fires… I know that some of you laugh, because you live in places where it’s freezing!  But for us here, in L.A. rain and cold weather are novelties.  It’s exciting!
The future holds many good things… I’m already writing a new album, we have a U.K. tour booked for October and are in the process of booking a Spring 2017 tour.  Hoping for Ireland, Austria, Germany, Spain, etc…We’ll keep you posted!  Maybe that cookbook will be finished by then!   Please feel free to post recipes on my FaceBook page… I think all friends should share their best and favorite recipes… keep things interesting!
I realize that it’s a huge world and that there are so many countries we haven’t been able to visit or return to.  As you know, the music business has changed dramatically, and we artists are doing our best to keep it all going, so I appreciate your understanding in this.  When my son goes to college, I’ll probably tour a LOT more!
Here’s the recipe:
Mexican Casserole:
Prep time — 30 minutes
Cooking time — 30 to 40 minutes.
  • Red onion – one medium, diced.
  • Olive oil — 2 tablespoons
  • 2 Zucchinis – medium, diced (about 2 cups)
  • Frozen corn or fresh about a cup (at least)
  • Black Kale or any leafy green vegetable, like chard, spinach, etc… chopped roughly. 2 cups
  • Two cans of organic, black beans, rinsed. Or if you can make your own, that’s better.
  • 1/2 cup diced red, yellow or orange peppers
  • About a cup of shredded cheese – Mexican blend (or really any cheese) or cashew cheese or any vegan cheese, if you prefer.
  • Corn tortillas (it’s a bit of an extra step, but often Mexican restaurants will sell their fresh corn tortillas… very reasonably priced). You can freeze what you don’t use.
  • One container of fresh salsa (not from a jar). Or you can make your own – it’s very easy… just dice tomatoes, about 2 cups, mince 1/2 fresh jalepeno, dice 1/2 red onion, chop together with fresh cilantro, add a bit of crushed garlic, and a bit of lemon, salt and pepper. So much better than store bought. My friend Alejandra taught me this.
  • Cilantro (fresh)
  • Avocado
  • Sour cream, or vegan sour cream.
Preheat oven to 400º
Sautee onion in oil on low heat until soft 5 – 6 minutes
Add the zucchini and sauté until soft – 5 more minutes.
Add peppers, cook 2-3 minutes Add Black Kale, or leafy green vegetable – Sautee 2 minutes, until just mixed in.
Add corn Salt and pepper to taste.
Once the corn is added, just cook a couple of minutes.
In a casserole dish, rip up and lay down a layer of corn tortillas. Add a layer of salsa, then 1/2 of the beans and 1/2 of the cheese.  Add 3/4 of the sautéed vegetable mixture.
Repeat with remaining ingredients, layer again… ending w/ last bit of cheese.
Bake for 30 – 40 minutes until bubbling hot.
Let it rest for about 15 minutes, before serving.
I serve this with sliced avocado, cilantro leaves sprinkled on top, dots of sour cream and hot sauce! (And great, green salad on the side.) Enjoy!!! 
Looking very forward to meeting again, at some point, and until then a very Happy New Year to one and all, and may peace prevail on this gorgeous Earth we are so blessed to reside upon.
P.S. How are YOU?  Ha!
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Happy Summer


Summer is here, finally… yay!  The Pacific Ocean, however, is not hip to this fact – it’s still freezing!
Over the last 5 or 6 days, we boxed up and sent off all of the Kickstarter rewards, and got the pre-sales up on iTunes.  It feels so good to have written, financed, recorded and now released this album, Rookie!!  (Well, July 10th is the official release date, but you can pre-order now, if you don’t already have it waiting in your mailbox.)  The physical CD sales are set for August 7th in The U.K. and Europe, but you can always find them on my website.  There will be a link to CD Baby or Amazon-the pre-sales are ready on iTunes now!
I’m heading to London this week to do promo (Weekend Wogan, Elms, and many, many more radio shows, as well as lots of magazines and newspapers… and some T.V.)  Should I bring close-toed shoes?  That’s the big question…
Here’s the mung bean/quinoa salad recipe!!
1/4 cup mung beans
1/2 cup quinoa
1/4 cup diced red onions
1 cup of chopped, fresh, flat leaf parsley
1 cup of chopped, fresh mint
1/4 cup dried cranberries, chopped
1/4 cup toasted sesame seeds
Lemon to taste (maybe a whole lemon)
1/4 cup olive oil (some people may want a bit more)
Salt and Pepper
Boil water and cook mung beans for 10 minutes.  Then add the quinoa and cook for about another 10 minutes.  Drain and cool.  Add all of the other ingredients.  That’s it!
You can serve this with some hummus and a Greek salad, pita bread, some olives and maybe some homemade baba ganoush… which I have yet to learn how to make.
I had the most amazing Tahini in Israel when I was there recently.  Everyone poured it over their salads, and it was wonderful!
Books:  I just read a great book by Anita Brookner, titled Falling Slowly.  Now I’m reading her most acclaimed book, Hotel Du Lac, which I very much like, as well.
Well, gotta go pack – go shopping in my closet.  I’ve been wearing that black beaded dress for about 5 years now – maybe time for an upgrade?  Ha!
Have a wonderful summer!  Drop those kids off at camp and read some books… and make some mung beans!  My son really likes talking about mung beans… he dreamt about a giant mung bean taking over L.A.
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Shows at Feinstein’s

When: Friday & Saturday, January 16/17

Venue: Feinstein’s @ Hotel Nikko
Address:  222 Mason Street, San Francisco, California 94102
Time: 8 pm Friday, 7 pm Saturday

Doors: 6:30 pm Friday, 5:30 pm Saturday

Age: 15+

Tickets and further information available here and here.

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