Yikes! What a summer! I’m going to have to go on a diet. I already told
you
about our food trip to Canada. Then more food and music at
Margaritaville in
Key West during the first part of August.
Thanks,
Jimmy, for giving us such a
great write-up in your “Coconut Telegraph”
newsletter recently sent to 100,000
of your fans. We’re looking forward
to playing in Key West for the big
Parrothead Millennium New Year’s Eve
Party.
Our trip in late August to
Washington and New York included TV
appearances in Washington on FOX TV’s
morning show and a TV shoot just
outside New York city for an upcoming episode
of the Food Network’s
“Extreme Cuisine” series.
The big news is that Amazon.com
has jumped our “Recipes” CD to NUMBER 2
on their Blues Independents Charts.
We want to sincerely thank all of our friends and
fans that have done
such a great job of spreading the gospel according to gumbo.
Our little
bootstrap operation needs all the help it can get. Tell your friends
about
the Sauce Boss. Invite them to visit our
website to listen to some free music. Share your Liquid Summer Hot Sauce
with
them. Invite them to see us next time we play in your area. Make
gumbo with
our gumbo recipe and invite some friends to share it with you.
And above all . .
. keep cookin’!
HERE ARE SOME HOT TIPS FOR SOME OF THE BEST BUYS IN THE KEYS.
The conch salad at
the Green Turtle in Islamorada.
The smoked salmon at the Geiger Key Smokehouse
The roast pork at El Siboney's in Key West
The veggie plate at Bobalou’s on Big
Coppitt
THE PERFECT SLIDE I have found it. It’s a heavy-duty bronze slide. It’s about
2 inches
long, interior is 2 cm, the walls are 3mm, and it weighs about 4 oz.
Plenty of weight for that syrupy vibrato. I have a few of 'em. If you
slide
guitar wannabes truly want to be, I would heartily recommend trying
one. It
really grabs the string, giving more sustain, and more sustain at
a lower gain
will open up that dynamic of low volume slide playing. 10
bucks each plus $2
for shipping gets it to your door. Call us at 850-997-04359
And if you
need a FREE slide lesson from the Sauce Boss,
visit our website
GAZPACHO RECIPE from our multimedia CD/Cookbook "Recipes"
1 12 ounce can V-8 or
tomato juice
1 stalk celery
1/2 cucumber
1 green pepper
1 clove garlic
1 small
onion (Vidalia, if available)
1 medium tomato
2 Tablespoons olive oil
2
Tablespoons LIQUID SUMMER HOT SAUCE
Salt and pepper as desired
Chop veggies into 2-inch pieces. Chop all ingredients in a blender or food
processor at lowest speed for 5 seconds or until veggies are just chopped,
not
pulverized. Or cut by hand into 1/4- inch pieces. Optional
ingredients include
1/2 c green olives or 1/2 cup avocado. Chill before
serving.
