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SPECIAL MESSAGE FROM THE SAUCE BOSS
Dear Occupant/Mailing List Recipient/
Valued Friend,
This letter may come to you as a surprise but it was
born out of my sincere desire to share a mutual business
relationship with you. Since you have been on my mailing
list, I feel that you have the potential to be a credible
and reliable partner I can put my trust in. First, your
strictest confidence in this transaction is needed.
This is highly confidential and top secret. You see,
as the Sauce Boss I am not only a highly acclaimed musician
and chef, but also I work for the CIA and top government
officials with a statutory corporation and member of
an adhoc committee set up by the Federal Government
of Nigeria to review contract awarded by past administrations.
In the course of identifying, scrutinizing and recommending
for the payment of all valid contracts executed, we
discovered a huge sum of money amounting to fifty two
million five hundred thousand US dollars on grossly
over invoiced contracts already awarded and executed
for the Directorate of petroleum resources. We intend
to transfer the balance of USD52.5M presently floating
in The Bank of Nigeria to our own benefit and advantage.
However, we request your assistance in this regard because
we want you to front for us as partner to enable us
lodge the funds into your account.
If by chance you have actually read this much of this
letter, I also have a truckload of hot sauce which I
am prepared to offer at a veeeeeeeeeery low price.
HERE'S
MY CONCERT SCHEDULE:
Destin, Gulf Shores, Alabama, Orlando, Asheville, Charleston.We'll
be rubbin and strummin and coming yer way real soon!
MARTINI'S GRILLE
610 NORTH FOURTH RIVER PARK PLACE SUITE 400 BURLINGTON,
IOWA
319-752-6262 WWW.MARTINISGRILLE.COM
If you really, really, really, really, really, really,
really, I mean REALLY want to pig out, you can do it
at Martini's Grille in Burlington, Iowa. Martini's is
a fave destination of Kevin Costner, as well as other
luminaries, as they criss-cross America in search of
a good meal. Though the chef gives a nod to Asian and
Italian cuisine, it's American all the way. Midwest
portions like the 24 oz. Porterhouse and the 20 oz.
Giant Lobster Tail make this a splurge and a half! But
the kicker, the wildest, the craziest, the ultimate,
the most totally insane, is Martini's Grazing Event.
Four rounds of gluttonous fun leaves diners comatose
in need of a wheelbarrow to negotiate the trip out the
door. Praise the Lord for elevators.
Round One begins with Chicken Lips (fried strips of
breast), Tomato Bruschetta, Spring Rolls, and Grilled
Spinach Pizza with Pepperoni and Portabello Mushrooms.
Round Two is a Mediterranean Salad, Martini's Homemade
Bread, and Pasta Carbonara.
Round Three? Caribbean pork Chops, Filet Mignon with
Bearnaise Sauce, Vegetable of the day, and Garlic Smashed
Potatoes.
Round Four is dessert: Chocolate Bayou Cake, Food Guru's
Cheesecake, and a completely over the top creation called
the Big Ass Ice cream Pie. As a matter of fact, I saw
some big uns chowing down in Burlington that night.
And I must say, I'm ashamed of myself. I ate too much.
Here's Majic John chowin
down on a big ol' slice of Big Ass Ice Cream Pie.
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THEY CAME FROM PLANET
GUMBO!
After collecting funds in the Planet Gumbo Pot during
the month of September, The Sauce Boss was able to present
a check on October 4th for $2,182.61 to New Orleanian
Barry Martyn at a benefit in Tallahassee, Florida for
the New Orleans
Musicians Clinic, who is offering hands on help
to New Orlean's greatest resource.
Recipe for Vegetable Soup
(4-6 servings)
1/4 cup olive oil
1 large onion, Sliced
4 cloves garlic minced
8 cups water
2 carrots. thinly sliced
1 cup cabbage, thinly sliced
1 celery stalk, sliced
12 string beans, cut
1 can pinto beans
2 large potatoes, diced
2 tomatoes, cut into 1 inch pieces
salt and pepper to taste
1 tablespoon oregano
1/2 cup chopped parsley
1 large spluge of Liquid Summer (or maybe two)
1. Add olive oil to pot and cook the onion and garlic
and celery for 2 minutes (stirring constantly)
2. Add the other vegetables, Liquid Summer Hot Sauce,
and water. Bring to a boil, reduce heat to simmer and
cook for about 20 minutes, or until all the vegetables
are cooked, but not too soft.
3. Add the oregano, and just a little bit of salt and
pepper and stir in and taste. You might be surprised
how little salt you need to make this soup taste really
good.
4. Remove from heat and serve into bowls. Sprinkle a
little bit of chopped parsley onto the top of each bowl
and stir. Serve hot.
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