AS THE SUMMER FADES INTO FALL, WE’RE COMING HOME TO TALLAHASSEE.
HERE’S OUR SCHEDULE
Check out the highlights of our Canadian odyssey. We had a GOOOOOOOOOOOOOOD time.
If any one who saw the show in Windsor got a movie or photos of the gumbo taking a tumble, please let us know. We’d love to see em.
DAUGHTER MARY RECEIVED A STANDING OVATION AT THE TORONTO FILM FEST
Yep, at home in my spare time. The Grammy winner (“Sam Cooke: Legend”) strikes again. Here’s a link to the film “How Sweet the Sound” she directed and produced about Joan Baez that airs October 14th on PBS as an American Masters specials.
Sometimes I just put a bunch of fresh vegetables in a pot, with a big splooge of Liquid Summer Hot Sauce and make some soup.
AL – AJAMI RESTAURANT
14633 W. WARREN AVE.
DEARBORN, MI 48126 313-846-9343
Totally authentic Arabic Cuisine says it all. Classic lamb dishes, baba ghanooj, hommous, grilled quail, fresh juices, beef tongue, grape leaves, seafood and steak, veal brains…BRAINS? Sounds yucky, doesn’t it? Well, actually it is. This is once…maybe a first where I just couldn’t get it. I am ready and willing to go native, to leave the beaten path, to venture where no man has gone, to eat about anything. I have finally been stumped. Veal brains did it. Stopped me in my tracks. Whoa, that’s weird. I kept thinking about Hannibal the Canibal, sawing Ray Liotta’s skull and sauteing his brains. Making a little to-go package for the plane. Some stuff from Dean and Deluccas’s along with left over brains….yum, yum. However, the lamb chops were great. The baba ghanooj, smooth and silky, the hommous also, the falafel sublime, and the portions are huge. Too big to leave room for dessert. Shame. They look great. And if yer into brains…
PEPPERS! PEPPERS! AND PEPPERS!
You can make sauce at home. Take those used Liquid Summer Pepper Sauce bottles, cut up some hot peppers and put em in the bottles. Pour boiling vinegar over the peppers. Let it sit for a week or two, and then slosh it all over yer collards.