Good morning lovely blog readers. Yesterday as you may well know was the first day of Fall! Woohoo!!! Fall is most definitely my favorite season. I think I’ve blogged about this in the past, but I just love the cooler weather, changing leaves, fresh air, and of course all things pumpkin–especially food! Anyhow, it seems that Nashville (and perhaps the rest of the country?) hasn’t received the memo. High temperature yesterday: 94. High temperature today: 95. This is crazy!
Aside from the weather, I thought I’d mention a few things.
Our buddies Neulore released their first EP yesterday. Let me tell you, it’s phenomenal. We had the privilege of listening to earlier versions of the tracks last winter and have eagerly anticipated the ep’s release ever since. You can stream all of the tracks in their entirety and purchase the album at www.neulore.com.
Texas friends! Our buddy Rod Kim is playing a bunch of dates in the DFW area this weekend. Rod is a great songwriter and a hilarious story teller. You can check out his dates/music at www.rodkimrocks.com. He’ll be in Dallas, Tyler, and Allen, TX. We’re hitting the road for Texas tomorrow where we’ll be playing a little private show for some of our kickstarter supporters. We just might try to catch a show. Give me a holler (meaning leave a comment. I don’t think I’ve ever used the word “holler” before) if you want to meet up!
I’m going to leave you with recipe. It’s tomato season. I’ve been seeing so many lovely looking heirloom tomatoes at the farmers market and grocery store, so the other day I bought one. Heirloom tomatoes are SO good. They have so much flavor. And honestly, buying organic tomatoes is really worth it in my opinion. They have a lot more flavor than the regular tomatoes you find in the grocery store.
Onto the recipe! This is so simple. Take a couple of tomatoes (like I said, I used an organic heirloom tomato the other day, but you can use any tomato) and slice them vertically. Lay the slices flat on a greased pan (cookie sheet or something like that). Sprinkle a little olive oil and balsamic vinegar on the tomatoes. Add salt, pepper, basil and a little bit of cheese. I use either parmesan or ricotta. Roast them in the oven for 15-20 minutes at 350. You want the slices to be thick. If they are too thin they’ll fall apart in the oven. Eat the finished tomatoes with some sort of bread or cracker or with nothing at all. They really are delicious on their own.
Okay, so I must get to real work. We’ve been beefing up our live show with extra instruments so I must practice!