Back in Florida One More Time, Basil Harvest, Chorizo, Yellowstone Vacation pics, And a Great Big THANK YOU!

October 26, 2010

Home Sweet Home!

Pensacola Beach, key west, Delray Beach, Green Cove Springs, Deland,
Ft. Lauderdale.

Here’s the low down on the hoe down.

THANK ALL Y’ALL FOR THE GOOD VIBES!
I have received  hundreds and hundreds of well wishing phone calls, letters, cards, emails, prayers, good vibes, and posts on my guestbook and Facebook pages. I had a good run, and I was resigned to whatever would be, but I guess I have a few more strings to bend, a few more songs to sing, a few more mouths to feed, and a few more souls to fill with the spirit of brotherhood. I will see y’all somewhere down the road.

HEART ATTACK SPECIAL
The song “I Broke My Heart” written after my first heart attack in 2003 appears on my “Come and Get” It CD.  You can get a copy for $5 from now until December 1st, or you can get a copy free with every case of Liquid Summer (any flavor or mixed) until then too.  Bout time to think about your holiday gifts.

We recently took a trip to Yellowstone to commune with nature and do some hiking.  Here’s some highlights on Facebook.

Time to harvest the herbs.  Here’s my Basil.

Freeze the leaves in little bags and use em through the cold months

Freeze the leaves in little bags and have basil through the cold months

Chorizo
1 Page Avenue Asheville, North Carolina 28801 (828) 350-1332

Asheville, North Carolina has been called the Paris of the South. You get the vibe hanging out at the Biltmore Mansion where Granny Clampett meets Marie Antoinette. The folks up near Mount Pisgah have perpetuated a somewhat sophisticated, albeit rough-hewn sensibility over the years that makes for some fine grazing around lunchtime. Organic veghead bill of fare is typical, and the charming little downtown is vibrant with artisan shops selling exotic chocolates, doggie treats, antiques, and hand made belt buckles.  The craftsmen share the sidewalk with color seekers, banjo buskers, and hillbilly rastas.  All in all, a colorful place to hang.

Hector Diaz is from the Dominican Republic.  He came to the US as a young boy, and worked in restaurants from a very early age.  He worked his way up from the bottom, and became a chef.  All of his clients said, “You need to open your own place.”  So Hector made them an offer they could not refuse.  He asked for $100 from all his friends.  He started a restaurant, and every one who gave him money was reimbursed in food. Hector Diaz is not just a regular chef.  He’s a creative and innovative artist who has perfected a Pan Latin cuisine all his own.  Local, natural chicken and pork, natural Angus beef, and organic eggs, assures that all ingredients are top notch. He makes his own bacon, sausage, and chorizo by hand.  He cures and smokes the salmon.  He makes his own habanero pepper sauce.  I like dis guy. The ever changing menu is breakfast and lunch with Senor Diaz’s fresh, savory, style. Killer salsa, great hot sauce, and wood fired organic tortillas are three things rarely available in restaurants, but all three in one place?  I’m ready to order.


Sauce Boss has had a Second Heart Attack but returns to work soon.

October 13, 2010

 

Summer 2010 in the Keys

 

“I Broke my heart. All by myself.
Came so natural. Didn’t need no help.
I broke my heart. Half in two.
And now there’s nothing left for me to do.”

Yessir, I went and did it again. Another heart attack.  I admit I felt it coming.  We had an incredible summer.  Unfortunately there’s been too much work, and business, and at times, too much play.  So now it’s recovery time.

The upside is that we were able to avoid taking a skill saw to my chest to fix this one.  Knock on wood.  So I just wanted to let all y’all know what’s up for the Sauce Boss.  It looks as if I will be back at work in a week or so. I’m recovering nicely and I am looking forward to getting back to it soon.  I have a great band to help me and my friends from all over are the best.

Please send well wishes to my guest book at sauceboss.com, or a post on my Sauce Boss Facebook page.  Thanks to all.


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