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I‘VE BEEN ALL OVER SINCE I SAW Y’ALL LAST
I’m a traveling fool. Here I am in Amsterdam. 
I had a Eurail Pass, so I also went to Paris, Venice, the Adriatic, and Eastern Europe, oh, and don’t forget Harrisburg, PA! I can’t even begin to tell the whole story; however you can hear bits and pieces in the live show. Coming up is Sharon, Rochester, Syracuse, Cleveland, Buffalo, Lake Worth, Orlando, and key west. See ya there.
THE SAUCEBOSS PODCAST
Now you can get the latest blues, recipes, and food commentary from the Sauce Boss downloaded on your computer and Ipod. We have friends who cook the BEST meals for us from all over the world, and we’ll tell ya where to find the real deal for supper. In our archives, we have some great live jams, studio recordings, and out-takes to share with y’all. Plus there’s always new music to hear from the Sauce Boss. Some of this stuff will never be released on CD, however, it’s still cool stuff to listen to. So here’s the link. Time to DOWNLOAD. And if that weren't enough . . .we have added our own Sauce Boss My Space page and have a page on Squidoo too. Join the 21 st Century and check them out. If you are a My Spacer already, add us to your friends list.
POTATO, CORNMEAL, WHOLE WHEAT, CINNAMON ROLLS WITH DRIED CHERRIES AND BLUEBERRIES 
Don’t try this at home unless you have plenty of time to spend in the kitchen. However, if you’re like me, you like to spend time in the kitchen. And while the dough is rising, there’s salad to make, your main course, and there’s always something to do around the house, so relax and play.
1. Peel, boil, and mash 3 medium potatoes, (2 cups)
2. Mix 2 packages of yeast with ½ cup warm water and let stand for a few minutes
3. Mix 1 cup scalded milk and ½ cup olive oil
4. Add: 1 cup whole wheat flour, 2 cups mashed potatoes, ¼ cup honey, 2 tsp salt, the yeast mixture, and two beaten eggs and mix it up real good. Let it rise for two hours
5. Add 3 cups whole wheat flour and one cup course ground corn meal. Let it rise for 1 hour
6. Roll it out flat and spread the fruit mixture all over half of the dough. (Fruit Mixture: Olive oil, honey, cinnamon, dried blueberries, and dried cherries,--or just use raisins)
7. Roll it up and slice into one and a half inch sections. Put the rolls on a greased cookie sheet and let rise for 20 minutes.
8. Bake for about 20 minutes at 425 degrees
(Note: This recipe makes enough dough to divide in half and use the other half for dinner rolls.)
THE BEST MEAL I EVER HAD
 Somewhere, far, far, away, there’s an island. On this island there are no cars, trains, buses, or airplanes, no internet cafes, and no discos. There is, however, a path through the woods to a sandy beach with pristine, crystal clear Adriatic blue water and sunshine all the day. In the afternoon the sun glistens on the water, hypnotic, shimmering of silver and white and it loses one in the depths of reflections. The birds have their daily chirp-a-thon and the cats snooze on the marble stones of the harbor. There is nothing to do but snooze with them, take long walks in the forest, explore the 600 year-old ruins, take another nap, breath in the sea, and, of course… EAT!
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THE BEST MEAL I EVER HAD (cont.)
While walking along the sea front where the fishermen have their little row boats, and the old ladies sell their crocheted table cloths and ice cream, I happened upon a seafood restaurant that was veeeeery intriguing. Outside on the walkway, Victor, the waiter, stood next to this little ice box with all kinds fish caught fresh from the waters around the island. Each time I passed by, I would ask him stuff like, “What kind of fish is that?” pointing to something which looked like a bulldog with fins. After three passes and three lectures on the local fruits of the sea, he knew he had me. Victor had hooked a real seafood lover. Being from Florida, I considered myself somewhat of an expert on the subject, but I was about to venture into a land of water where the “fruits of the sea” were both more plentiful and more diverse than anything I had ever seen.
So…. When I showed up for a snack, Victor says, “I’m going to give you a surprise dinner!” To me, the surprise was that this was to be the best dinner I have ever had. Now, Victor is used to some high tone patrons. Like Princess Di’s sister, or the President of the Czech Republic, and all kind of Adriatic high society and professors from the Sorbonne…all have bellied up to Victor’s trough. So he can lay out a spread that will make you slap your pappy! “I would suggest we start with a Croatian white wine…dry and light.” Who am I to argue?
 The first course was a delicately marinated white fish on a bed of greens, with olive oil, orange, lemon, and tomato. (This dish was so good; I had to return the next day to have it again).
Next was the fruita de mare--a baby lobster, a bulldozer lobster, langoustines, mussels, and three kinds of clams, all swimming in a light red sauce. <photo> At this time, I figured he would ask, “Coffee, or dessert?” But, Nooooooooooooo. . . before I can say, “&lmf3#$#$^**FVGE%U nle933k3?!”, a bottle of Croatian red materializes in front of me. A taste somewhere between Cote du Rhone and Bordeaux. Meanwhile in the kitchen, the chef is getting serious. OH NO, here comes Victor with the next course.
Grilled octopus on a bed of potatoes, sautéed in olive oil. That last sentence was a fragment according to my spell check, but to me it’s pure poetry! On the side is the national dish served a lot in this neck of the woods. It’s Swiss chard and potatoes boiled, then sautéed in olive oil with lots of garlic. OOOOOOOOOOHHHHHHHHHHHHHHH. Kill me now! This restaurant is also a farm, growing all of its own vegetables. Somewhere between the chard and potatoes, the garlic and the handpicked fresh lemon, the octopus and the potatoes, the lobsters, langoustines, mussels, clams, and white fish, my head was swimming.“UNCLE!” But wait… there’s MORE!
The Baked Scorpion Fish. Named for the poison on the first spine of his dorsal fin, this is the ubiquitous fish that looks like a bulldog! At any other meal, I would have refused, however, this was the meal of a lifetime. “Bring it on!” So I plowed through another course. Well almost. There was a little bit of fish left on the plate. And when Victor asked if I wanted dessert, what was I to say but, “Why not?” Fresh strawberries drizzled with chocolate, and a tiny glass goblet filled with vodka, citron, and ice cream, finally did me in. The perfect end to a day of hiking on the mountain and swimming in the sea. And like a huge python who has swallowed a whole hog, I slithered back to my lair to sleep for twelve hours.
So, what is the name of this mysterious restaurant, and where is it located? Well…..If I told you that, I’d have to kill you. I guess you’re just gonna have to find your own paradise. There’s lots of ‘em out there. There’s probably one right around the corner from where you are right now. And if you take the time to find the goodness all around you, sooner or later you will find your perfect meal… BURP!
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