August 23, 2013

April 2013 @ The Moon Tallahassee, Florida  Photo Bob O’Lary

Here’s the latest scoop on the street about that night on the Moon, along with some ancient history.

Tour schedule First stop: Terra Blues  in  Greenwich Village, then on to Niagara Falls Blues Festival, some favorite NE haunts, and the Port Credit Jazz and Blues Fest (Toronto).  Then a mad dash down to  Delray, and Pensacola Beaches.  

Wild Raspberries

Stumbled on this place in Ellicotville, NewYork
Ten miles out o’ town, the Griffis Sculpture Park. Between the way cool sculptures,  you can graze on wild raspberries.
Talk about a forage on the highway!

Sauce Boss Store:  CDs, Liquid Summer Hot Sauce, T-Shirts, Hats, Click Here.


Vegetarian Low Fat Pad Thai Noodles
OK, here’s one for all y’all who think that healthy food is bland, and tasteless, and no fun. The reason that some folks think that, is that they have had “healthy” food cooked by someone who can not really cook healthy food properly. Here ‘s a recipe that’s as flavorful as all get out.
Half pound tofu
Soy Sauce
Nutritional Yeast
1/4 pound snow peas or sugar snap peas
4 green onions, chopped
2 carrots, grated
1 cup vegetable broth
½ pound of linguine sized rice noodles
½ cup powdered peanut butter (to get crazy healthy, I use PB2, which is PB without the oil)
Juice of 2 limes
¼ c Liquid Summer Hot Sauce
Mung bean sprouts
Fresh cilantro
1. Cut tofu into ¼ inch slices, sprinkled with soy sauce and nutritional yeast, grilled until brown and then cut into bite-sized pieces
2. Put carrots, peas, and onions into vegetable broth and blanch just about two minutes and remove from pan
3. Cook noodles until al dente (about four minutes) and drain and rinse.
4. Mix peanut butter, lime juice, Liquid Summer hot sauce and broth in pan.
5. Add vegetables and tofu into peanut mixture.
6. Add noodles and stir it up.
7. Serve dish with bean sprouts and cilantro sprinkled on top.

Someday, when y’all are a bit older, I’ll tell ya the backline about that April Night on the Moon.


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