---

On September 9th I woke up from a terrible dream…one of those too-real-to-be-a-dream kind of dreams. So that day as we left New York City, heading for Long Island, the images of my dream kept returning. I dreamed about a jet crash with lots of smoke and flames. As we made our way to Long Island, the airliners coming into La Guardia kept flying low over the highway. Each time one passed over head I full well expected it to go down. Call it a premonition… whatever, each of us is dealing with trying to make some sense out of it all. It has been good to have some time off during the last couple of weeks. The process of picking back up has already begun. We just did a couple of concerts in Houston and New Orleans, and the feeling between everybody was right on. We are closer than I have ever seen this country be. It's time for us all to go to work. I'll see y'all out there.

"THE SAUCE BOSS COOKS" on Thursday, October 11 at The Moon--Tallahassee's premier concert venue--with special Guest, Tab Benoit. Doors open at 7:30 pm and 25 cent beers and drink specials will be served until the 8:15 pm show time. Cajun food specials will be sold at the snack bar. Both the Sauce Boss and Tab Benoit will be performing with their bands and the special feature is that they will both be cooking their favorite recipes and serving them up to the crowd at the end of the show, during a jam session between the two road veterans. Last summer, Bill and Tab Benoit traded recipes back-stage at the prestigious Ottawa Blues Fest and plans were made to get together to cook sometime. We plan to make it a regular series, bringing in popular National touring artists to play and cook with the Sauce Boss. Advance ticket prices are $10 general admission, $14 reserved seating. ($12 and $16 on the day of show). For more information contact the Moon at 850-878-6900

ONE MORE DAY FOR THE LIQUID SUMMER RECIPE CONTEST That's right, the contest ends on Sunday Sept. 30 at midnight. You can win a whole case of the stuff. Just e-mail yer favorite recipe or story about how you have used Liquid Summer Hot Sauce to

WE MADE THE BEST FRIED SHRIMP THE OTHER NIGHT. Though I try to go easy on the fried food, once in a while I have got to splurge a little bit, so… anyway I got these giant freshwater prawns. I peeled the large shrimp leaving only the very end of the tail shell. I cut out the vein and butterflied 'em (cut a slice along the curve of the back without cutting all the way through the shrimp). Mixed 1 egg with 1/4 cup of water. Mixed 1 cup flour with 1 1/2 cups corn meal. Dip the shrimp into the egg mixture, then into the meal and flour mixture. Tossed 'em in the wok (with hot oil ).

COCKTAIL SAUCE: 3/4 cup catsup, juice from half a lemon, couple tbs mayo, couple tbs horseradish, 3 tablespoons Liquid Summer Hot Sauce

THE BAMBOO HOUSE How many times have you hit the Chinese buffet and walked out wondering, "Why did I do that?" Well, there's a little place in Tallahassee Fla., where I eat regularly; and I have yet to have that heavy greasy feeling upon leaving. This place is great. Again it's one of those family kind of places. Grandma's always sittin' there snappin' green beans for the garlic bean specialty. The food is always fresh. It's so good that it does not sit around too long. The eggplant is fab, and the cold mussel salad with hot sauce and cilantro is delish. Sushi, lots of tofu, fresh vegatables,and your typical egg roll bill of fare round out the meal. Comfy, laid back, all at a REALLY good price. Bamboo House 112 E. 6th ave. Tallahassee FL.. 850-224-9099

SAUCEBOSS.COM offers more than just itinerary and recipes. If you haven't explored the little estuaries of the site, you might take a moment and check out the Liquid Summer Story, or read some of the quotes from major newspapers and magazines from around the world. Also there's pictures and mp3s. If you're a guitar player there's a slide lesson and chord charts for my open tunings. Drop a line in the guest book. I love to read what youse guys are saying.