When: Saturday, May 16th
Tickets and further information available here.
Hope you all had a wonderful holiday season! Mine was nice… just stayed in town, which is sometimes easier and more relaxing than hopping on another plane.
I’m sitting here with my web designer putting up a new website. We’ll be tweaking it for a few days, but it’s going to be much more updated, so I’m really excited about it.
We just booked a few tour dates, which you can see in the touring section, and we’re about to book more, so keep checking. Also, as many of you have noticed, I’ve been posting some songs to download for free. I’ll be putting up new live tunes, as well as the catalog from It’s Good Eve and demos from the 80’s!
The writing is still going well, though I took off a few weeks during the holidays. We’re discussing the possibility of a European tour in the fall… which is wonderful incentive to finish this album!
As you may have noticed, I’m tweeting now and then, but I’m apparently not a very good Twitter-er. I’ll work on that! Haha!
Please send me your favorite recipes on my FaceBook page, if you have a chance… I need new flavors. I made this wonderful 3 bean and vegetable stew with yams, served over rice… wow. See recipe below…
3 Bean Stew (I mean 4 bean stew… make that 12 bean stew – I mean only 12 actual beans, not 12 kinds of beans… haha!) with vegetables.
Chop a red onion (or a purple onion, as my friend points out), sautee in a sauce pan in some olive oil on a low heat until soft. Add a couple of minced fresh garlic cloves, then some minced Jalepeno, if you like spicy food, and sautee for a couple of minutes. Add water to 3/4 full, and bring to a boil. Sort and rinse the beans (you can also sort and rinse the night before, and soak overnight) – I used black beans, pinto beans, garbanzo beans and French lentils. I think I used about 1/4 cup of each.
When the beans are mostly cooked (about an hour?) you can add the vegetables… potatoes, carrots, yams, zuccini, etc., add salt and pepper, add Jalepenos, if you like it spicy, and cook this mixture.
Meanwhile make your brown rice, or whatever you like…
When potatoes and root vegetables are soft, add lots of Black Kale, Swiss Chard, or any leafy dark green vegetable… you’re almost done now… just check for salt, and boil until stew is very thick. Toward the end, I add a handful of chopped, fresh cilantro (coriander).
Serve over rice, with a dash of hot sauce and if you like, a spoonful of sour cream, and slice some avocados to lay on top.
Yum!! Hope you enjoy, and don’t forget to send me some recipes!
See you on the road!