Gearin Up to Tear it Up

Making plans for our summer tour in June and July: Pennsylvania, Ohio, New York, New Hampshire and Ottawa! And in May a Barbecue Festival (Charlotte) and Shrimp Festival (St George Island). Plus a gig at our old friends Dave and Elizabeth Claytor’s Inn on Moon River in SC. And I’m chippin away at my own recording project. Having this studio has changed everything musical for me. Here’s my schedule.

I admit it. I’m proud to be a tree hugger. I used to think of trees as my friends. Now I think of em as my family. I’m in St. Augustine this weekend celebrating Earth Day. Being a second generation Floridian has made me appreciate the rivers that bring lush life to this place where we live. I’ve lived close to water, my whole life. When I was young I never dreamed this resource would be threatened, Join me and a bunch of my tree huggin friends for some fine music on Vilano Beach on Sunday April 23

A History of Liquid Summer

This blurry photo taken by Matt Wilson sums it up. You know how history is written. It can get blurry sometimes. But in 1987, I decided to put my sauce in bottles and sell it, because all my friends would come over to my house and eat it all up. I’d make a couple of gallons of the stuff and it would be gone in a few weeks. They would have to take a taste home with em. So the bottle on the left was made with peppers grown in my garden. I had about an eighth of an acre devoted to Datil peppers. After the harvest, we’d buy the rest of the ingredients to make a batch and put em in a pressure cooker, a couple dozen bottles at a time. Then we’d cut out the labels that we printed and we’d glue em on by hand. Several years later, we got help from Stagecoach Sauces, a company that would make a 60 gallon batch for us. After 30 years, Stagecoach Sauces still produces the sauce for us. Liquid Summer Hot Sauce is still made with all natural ingredients without preservatives in 60 gallon batches. We had quite an adventure getting a hot sauce business together, preparing the soil; I bought a tractor trailer load of spent mushroom compost and dumped in the yard. It was a sight to behold, steaming in the early morning. I was so proud. Then growing and picking the peppers, chopping the ingredients, and pouring the sauce into bottles with a funnel. Now a days, I pick up the phone, and say, “Make sauce. Thanks, Bye”

Cahill’s Market and Chicken Kitchen 1055 May River Road, Bluffton, SC 843-757-2921

Sometimes, all I want is some vegetables. Cahill’s specializes in fried chicken, but the rest of the fare is tasty, totally southern cookin. Chuck burgers, pork chops, meatloaf, shrimp, and catfish rounds out the menu. The market has fresh veggies, eggs, and canned goods from the farm, and they also sell plants from the greenhouse. I bought a nice marjoram plant for my herb garden. All of it looks great, but sometimes, all I want is vegetables.

Gettin to be camping season.
Can’t wait to be gourmeting in the rough again. Here’s my rig, Gumbo cooker and a small paella pan makes a very fast and efficient kitchen.

Perfect for searing fresh from the Bay of Fundy Scallops on top of a caesar salad with local smoked salmon and some of those cold water oysters.

Bon Appetit, Y’all!

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