Downtown Blues. Funny, there ain't a guy here named "Suggins" (and I don't think they're brothers.
Mike Gibbs - Guitar, Ken Clark - Banjo, Jim Major - Mandolin and Ronnie Davis - Bass
Saturday, November 30, 2013
Thursday, November 28, 2013
Happy Thanksgiving !!!
Hope each and every out there has a wonderful time with your friends and family.
I'll be out on the road Driving4$$ and hopefully won't get snarled in the early "black friday" mess.
Anyway, here's Helen's annual letter to the family about dinner. Enjoy !
Tuesday, November 26, 2013
Cooking Div
Really lousy weather here in the vicinity of the GWTP. Not Driving4$$ today or tomorrow (Maybe for the holiday).
Thought it was time to make chile verde. Looks almost Christmasy, eh ??
Here's the basics:
2 lb lean beef - - choose whatever cut you want - sirloin is nice. Cut into 3/4 inch cubes.
2 lb lean pork - - center-cut loin works best. Again, be careful with the knife.
Any meat will do. I've made this with venison, elk, and bison. Cooked Chorizo sausage can also
be added if you so desire.
4 large cloves of garlic coarsely chopped - - - and I mean Large Cloves.
3 large Spanish (yellow) onions coarsely chopped, maybe 4.
8-10 cans of Rotel Tomatoes & Green Chilies (fewer if you can find the big cans)
Hunt's makes a pretty good product also. Some folks just use diced tomatoes.
5-6 cans OLP or Ortega green chiles - whole (you can used the chopped ones if you're lazy).
I cut them into 1" strips.
Brown the meat along with the onions and garlic in a large skillet (you may have to do two sets of this depending on the size of the skillet you have).
Drain off the liquid (believe me, you'll have plenty of fluid throughout this whole thing).
While the meat is browning open all those cans and (once again) drain off as much of the juice as possible.
Transfer the drained meat, onions and garlic to a large stock-pot and add the tomatoes and green chilies.
Put on the lid and let the whole thing simmer for about 4 hours. This will cook the meat and blend the flavors. If you really want to make it very hot (not recommended) add two or three small dried red chilies to the cooking chile - remove them when you feel like it.
During the cooking process, I like to take off most of the water that rises to the surface to make the product thicker. Some folks prefer it more soupy.
No Beans !!! No Chile Powder !!! No Cumin !!!
Serve in a bowl with a spoon. Or roll up in a flour tortilla with some cheese. or put it in a taco shell. Blend up a pitcher of Margaritas or have a couple bottles of Dos Equis Amber (hold the fruit).
Whatever ……… Buena consumición.
Thought it was time to make chile verde. Looks almost Christmasy, eh ??
Here's the basics:
2 lb lean beef - - choose whatever cut you want - sirloin is nice. Cut into 3/4 inch cubes.
2 lb lean pork - - center-cut loin works best. Again, be careful with the knife.
Any meat will do. I've made this with venison, elk, and bison. Cooked Chorizo sausage can also
be added if you so desire.
4 large cloves of garlic coarsely chopped - - - and I mean Large Cloves.
3 large Spanish (yellow) onions coarsely chopped, maybe 4.
8-10 cans of Rotel Tomatoes & Green Chilies (fewer if you can find the big cans)
Hunt's makes a pretty good product also. Some folks just use diced tomatoes.
5-6 cans OLP or Ortega green chiles - whole (you can used the chopped ones if you're lazy).
I cut them into 1" strips.
Brown the meat along with the onions and garlic in a large skillet (you may have to do two sets of this depending on the size of the skillet you have).
Drain off the liquid (believe me, you'll have plenty of fluid throughout this whole thing).
While the meat is browning open all those cans and (once again) drain off as much of the juice as possible.
Transfer the drained meat, onions and garlic to a large stock-pot and add the tomatoes and green chilies.
Put on the lid and let the whole thing simmer for about 4 hours. This will cook the meat and blend the flavors. If you really want to make it very hot (not recommended) add two or three small dried red chilies to the cooking chile - remove them when you feel like it.
During the cooking process, I like to take off most of the water that rises to the surface to make the product thicker. Some folks prefer it more soupy.
No Beans !!! No Chile Powder !!! No Cumin !!!
Serve in a bowl with a spoon. Or roll up in a flour tortilla with some cheese. or put it in a taco shell. Blend up a pitcher of Margaritas or have a couple bottles of Dos Equis Amber (hold the fruit).
Whatever ……… Buena consumición.
Sunday, November 24, 2013
Geography Div
Wow !!! Things can really change in 6000 years, eh ??
The supercontinent of Pangaea with modern day borders.
Saturday, November 23, 2013
A Little Saturday Nite Bluegrass Div
Fro Gettysburg 2011, The Lonesome River Band doing a great old train song - Fireball Mail.
Sammy Shelor - Banjo, Branden Rickman - Guitar, Mike Hartgrove - Fiddle, Barry Reed - Bass and Randy Jones - Mandolin.
Sammy Shelor - Banjo, Branden Rickman - Guitar, Mike Hartgrove - Fiddle, Barry Reed - Bass and Randy Jones - Mandolin.
Sunday, November 17, 2013
Geography Div (Gridiron subsection)
A while back I showed a map with 38 States - all based on equal population.
Here's another take ( wonder how many of us wouldn't have a state at all ?).
Here's another take ( wonder how many of us wouldn't have a state at all ?).
Saturday, November 16, 2013
A Little Saturday Nite Bluegrass Div
Three guitar pickers doing an old standard, Bill Cheatham.
In case nobody recognizes them, they are (L - R) Wyatt Rice, David Grier and Kenny Smith.
In case nobody recognizes them, they are (L - R) Wyatt Rice, David Grier and Kenny Smith.
Sunday, November 10, 2013
Saturday, November 9, 2013
A Little Saturday Nite Bluegrass Div
Mountain Heart at Galax, Virginia, 2011 - - Deadwood
Barry Abernathy - Banjo, Josh Shilling & Jake Stargel - Guitars, Aaron Ramsey - Mandolin, Jason Moore - Bass and Jim VanCleve - Fiddle.
Barry Abernathy - Banjo, Josh Shilling & Jake Stargel - Guitars, Aaron Ramsey - Mandolin, Jason Moore - Bass and Jim VanCleve - Fiddle.
Sunday, November 3, 2013
Saturday, November 2, 2013
A Little Saturday Nite Bluegrass Div (PREEMPTION Subsection)
On this date in 1996, Eva Cassidy passed away. Her voice was amazing. Her biggest problem musically was that the record executives and marketers could never pigeon-hole her into a specific genre. It wasn't until after her death that she became a best-seller (and in England no less).
This performance is from her last appearance at Blues Alley in DC shortly before she passed away.
I think the banjos, fiddles, dobros, guitars and mandolins will understand being asked to be silent today.
Sorry 'bout this being one of those "certain sites," but hit the link, you'll be glad you did.
This performance is from her last appearance at Blues Alley in DC shortly before she passed away.
I think the banjos, fiddles, dobros, guitars and mandolins will understand being asked to be silent today.
Sorry 'bout this being one of those "certain sites," but hit the link, you'll be glad you did.
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