Days of Fruture Passed

Was checking out Burnes' dismantled P-90's and bric-a-brac when I stumbled across this shoe-boxed memory of the Good Doctor and David Daniell at 255 Trinity. Its almost like they've been doing this From Ever Since. Credit the photo to Burnes'es Mom.

Fastidious Olive Snatchers

Its that time of the month again. Time indeed for a Noot d' Noot DJ set at the illustrious Sauced. Good tunes to compliment proper libations. 10pm Fri Nite. 753 Edgewood.

A Day in the Life

Stopped by to pay this guy a visit along El Camino Real in Coffeeville, Swalabama. Seen?

Yin and Yang

And then there were 8. Come check us out w/ AmDex and Clandestined, and The Ruination. 18 and up, $8, and all brought to you by Speakeasy. We'll throw some free cuts on the Bandcamp sometime this week.

Stella B's

Farmer Cunningham, how does your garden grow? Check him out H E R E. Truly livin' the life.

Flannery O'Connor or Jimmy Carter?

Just stumbled across this decidedly Southern review of Soft Opening. Hope to get a bandcamp up for it soon enough, but it still plays on myspace for now.

Lake Monster

Sent a postcard. Apparently, he and fam are doing fine and grooving to the Soft Opening. He also mentioned the new Noot d' Noot Band Camp Site is a great new way to listen to Noot d' Noot online.

L'Été

Dookie Platter's Okra & Tomatoes

This summertime dish is best served with a late-night dinner, when you can let the kitchen get good and hot.

Ingredients:

Olive oil (lotta folks use bacon drippings, lotta folks might not eat that way)
1 medium onion
6-8 tomatoes
8-10 large okras, sliced up
Some salt
Black and Red pepper
'Bout half a fresh jalapeño or cayenne pepper, seeds and veins removed, minced
Pinch of brown sugar (you could use white if you wanted)
2 cups cooked rice

Start by boiling some water. Drop the tomatoes in the boiling water. Once the skin starts to fall off, scoop the 'maters out. Cut off the tops and peel the rest of the skin off.

Next, put your oil or grease into a well-seasoned cast iron skillet. You can borrow one of mine if you ain't got one. Peel and dice up your onion while that grease gets hot, and throw it in the skillet when you're finished.

Let that onion sweat in the grease, and then throw in your tomatoes. Put as much salt as you like on top and mash up the tomatoes in the skillet. Add the jalapeño now, too. Drop the okra slices in, and top that with about a teaspoon each of black and red pepper. Maybe more, maybe less, depending how you feel. Pinch in that sugar, but don't go crazy with it.

Now mix that whole thing up and make sure it's stewin' good at a medium heat. Cover it up for a while, wait 'til everything's good and soft, and don't let it dry up. Pour in a little bit of tomato juice in case of emergency.

After a while, lay some rice on each plate and scoop some of this here okra and tomatoes on top. Stick a wedge of cornbread right next to that, so it soaks up some of that juice. Serves 2-4.

Auf Wiederdiva

We will surely miss the Circuit Diva, but we wish her well on her future endeavors. Blessings.

Scribner's

Did a recent Creative Loafing Air Loaf in regards to the writing and recording of From Ever Since.