Hello!!! I hope you’re having a lovely summer! Back to school, and thankfully it was relatively smooth. Phew…
I’ve been writing my new album, and it’s finally really rolling along. I like to work in batches of three songs so that when I’m fed up or disenchanted or bored with one particular song, I jump to another one, so I always have something to work on. Usually, all three songs are finished around the same time. I’ve always worked like this, and it’s going well! And the songs are about 87% finished… just tweaking lyrics, endings of choruses, etc. It’s not that I need a new album, but I guess I just NEED a new album. Haha! I feel a need to play a few new songs live that really represent where I am today. When I look back on It’s Good, Eve, part of me wonders how I wrote that whole album. It only took four years… !! That’s how it goes, though. There is no point in settling when it comes to lyrics — which is the most difficult part for me, so I must persevere, and it can take a long time.
I won’t say when I’ll have an album, but I’ll keep you posted on the progress. I’ve already started going through the songs with Mitchell, and he has helped out on a couple of very important parts of the song and is a co-writer on one.
As you know, I’ve taken time off from playing shows for the first time in 23 years. At first, I didn’t like the feeling of not having anything on the books, but now I can see that it has been really good for me. And when I go back, I will welcome the travel, the adventure and playing for whoever can make it!
On another note…
This is a real summer recipe, so make it soon… it’s amazing! Corn/Avocado Salsa:
- 2 ears of fresh corn
- 1/2 cup cherry tomatoes, cut in half, or a couple of small tomatoes, diced
- 2 small avocados, diced into 1/2 inch cubes (or one large)
- Fresh Cilantro about 1/2 cup, leaves plucked off
- 1/2 a small red onion, diced
- 1/4 of an orange pepper (for color and flavor) diced. Red or yellow, if they don’t have orange
- 1 lime, squeezed
- 2 Tablespoons olive oil
- Salt and Pepper
Grill a couple of ears of corn until a bit charred — 15/20 minutes Cut corn off of cob, once cooled.
Mix all ingredients together gently.
Check for salt and pepper, as well as lime. My lime yielded a lot of juice, so you may need a bit more.
I serve this salsa piled over Halibut or Salmon. If you’re a vegetarian, it’s amazing to just eat by itself as a kind of salad or side dish.
And enjoy the end of summer…