Text 13508, 79 rader
Skriven 2011-07-17 13:10:39 av Dave Drum (1:18/200.0)
  Kommentar till text 13463 av JIM WELLER (1:123/140)
Ärende: music
=============
-=> JIM WELLER wrote to DAVE DRUM <=-

 ->  CS> 'oh Ghod, Im just like my Mom'

 -> Neekha was up here visiting for a week and we did the same thing.
 -> Turns out she likes [...] Janis Joplin

 DD> Introduce her to C. C. James

 JW> First I introduced myself. Wow, just wow. Thanks.
 
Yeah. My first reaction was PHEW ... Whoosh. Now if she does doesn't get to
effing around with drugs like Janis, and Chet Baker and Art Pepper and so many
brilliant artists seem to do ...

One of the NPR stations that I support (WGLT, News, Blues, and All That Jazz)
just had their Nothin' But The Blues annual event - featuring Bernard Allison
(whose father Luther worked in Peoria for Caterpillar and Keystone Wire before
his career took off), Big Time Sarah, The Lionel Young Band, Steve The Harp,
Bryan Lee, Janiva Magness, Cee Cee James and Matthew Curry & The Blues Fury.

Of course I was working and could not attend. AGAIN!!! An event blurb with
brief bios of all the performers is here:
http://www.aintnothinbuttheblues.com/Musicians.htm

Big Time Sarah, Steve The Harp, Matthew Curry, and Hipbone Sam are fairly local
along with several other pretty good blues folk. But the rest of that lineup I
regret missing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Potatoes With Poblano Pepper Strips
 Categories: Emeril, Potatoes, Chilies, Vegetables, Cheese
      Yield: 4 servings
 
           Oil for frying
      3 tb Oil
      2 lg Poblano peppers
    3/4 c  Sliced white onion
      2 lb Red potatoes; sliced 1/4"
           Salt & pepper
      1 c  Monterey Jack; grated
  
  Place vegetable oil in a deep saute pan to come no more
  than 1/3 of the way up the sides of the pan. Heat oil
  until a deep fat fry thermometer registers 350xF/175xC

  Meanwhile, over an open flame, carefully char the peppers
  until the skin blisters and blackens. Set aside to cool.
  When the peppers are cooled, remove the seeds and slice
  into thin strips.

  Now, in a large non-stick skillet, heat 3 tablespoons of
  oil, add onion and cook until softened. When the oil is
  heated, carefully drop the potatoes into the pan, cook,
  stirring for 5 minutes or until tender, golden brown
  and crispy. Cook the potatoes in batches. Drain well
  on paper towels and add to the pan with the onions.

  Then, add the pepper strips, and season with salt and
  pepper. Finally, top with the cheese and cook for 1
  minute. Transfer to a serving bowl and serve
  immediately.
  
  Yield: 4 servings
  
  Recipe Courtesy Emeril Lagasse: Essence of Emeril Show
  
  Date: 09/26/96
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Recipe? Recipe? We don' need no stinkin' recipe! - Eli Wallach
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