Seasoned Greetings from the Sauce Boss 2008

brooklyn-chilefest08web

HAPPY, HAPPY, HAPPY, HAPPY, HAPPY, HAPPY, HAPPY, HAPPY……..HAPPY!!!!
HERE’S WHERE WE’LL SPEND THE HOLIDAYS
:
Pensacola, Jax/St. Augustine (Creeks Art & Music Festival), Cleveland, Buffalo, Sharon PA, Rochester, Syracuse, and New Years Eve @ Cowboy’s in Starke, Florida.

HAVE A DIGITAL HOLIDAY WITH THE SAUCE BOSS
Down load your faves at itunes, CD Baby, Rhapsody, Amazon, Verizon, and a bunch of  other digital sites.  Y’all know you need “Let the Big Dog Eat” on your phone.  Or how bout that Sauce Boss hit, “Your Maytag Done Broke Down”?  Of course, the CDs are available at sauceboss.com.

HELP PLANET GUMBO
In 2008 the non-profit foundation Planet Gumbo celebrated five years of bringing our traveling gumbo show to homeless and disaster shelters throughout the United States.  2008 was Planet Gumbo’s busiest year ever.  We performed at homeless shelters from Rhode Island to Oklahoma.  The economic downturn has caused a sharp rise in homelessness and hunger in our country, and we are doing what we can to help.  The dollars dropped into our donation pot at every gig have been amazing, but we need ongoing support from Planeteers like you to continue our efforts. Your gift now will help cover the costs of bringing our shows to homeless shelters. Please visit THE PLANET GUMBO website to see what we’ve been up to: a slide show, videos, and a podcast of a live shelter show. Make a contribution on-line with a credit card at PLANETGUMBO.ORG (or send a check to Planet Gumbo, 678 McDonnell Dr, Tallahassee, FL 32310)

COUNTRY CORNER CAFÉ
8791 HWY 59 FOLEY, ALABAMA
251-229-3332    251-609-3750

pot-roast-country-corner
This is not Appleby’s, TGIF, Perkins, or Denny’s.  Thank goodness!
Gerald and Nair Jones recently opened this quaint little café in Foley, Alabama.  Wife, Nair, paints the murals on the walls along with a gallery of canvases decorating the place. Proud husband, Gerald says, “ She sells a bunch of em!”  It’s a cool little family scene. Serving breakfast anytime and great lunch specials, this place is a good one to remember.  $6.99 gets you chicken and dumplings, green beans, corn bread and dessert on Monday. On Wednesday, you can get fried mullet, collard greens, and cheese grits.

We were there on Saturday and they had pot roast with the fixins, and pineapple upside down cake for dessert.  Just put a great big quonk of pot roast with carrots and gravy, just slop it down on a bed of homemade mashed potatoes , green beans, and garlic bread, Yummmm.  When I ordered breakfast, I asked for some jelly for my biscuit and Gerald breaks out a new jar of blackberry jam (their own brand). They’ll be cookin a traditional southern turkey dinner on Thanksgiving.  Count your blessings!

The menu includes the hogzilla rib-plate, delicious hamburgers and fried bologna sandwich, along with oysters, catfish, flounder, shrimp, chicken and strip steak.  Plenty of character, good homemade food, and gracious folks make this restaurant a very comfortable place to eat.  Next time yer in LA*, ya might wanna stop in.

*(Lower Alabama)

SPEAKING OF “SEASONED”,
CHECK OUT THESE DATIL PEPPERS

Datil Peppers

Datil Peppers


Yep, this is what they look like. One of the most beautiful, vibrant peppers in the world, they pack a good solid punch.  There’s not much time to order your Liquid Summer Hot Sauce for the relatives.  Get a case of datil or habanero Liquid Summer right here. You can even split a case – half and half datil and habanero.

LIQUID SUMMER HOT SAUCES

LIQUID SUMMER HOT SAUCES

SMOKED MULLET DIP
It’s one of the many free recipes on our “RECIPES” Multimedia Enhanced CD. You can order one now at SAUCEBOSS.COM
Smoked Mullet Dip is great for parties (Thanksgiving is coming up) and if you don’t have smoked mullet, use smoked amberjack, tuna, or salmon.
2 cups flaked smoked mullet (be sure to get all the bones out)
8 ounces softened cream cheese
1 medium onion, chopped finely
Juice from one lemon
1 Tablespoon Worcestershire sauce
3 Tablespoons LIQUID SUMMER HOT SAUCE
Mix ingredients together and form a ball. Sprinkle with paprika or chives and garnish with parsley. Chill and serve with crackers, or fresh carrots and celery sticks.

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