April finds us back on tour again, after enjoying the Easter Break. Always fun getting back to work and visiting all the new venues and audiences. People along our journey have been so welcoming and I believe we are eating better than we did last Fall. We do try to stay away from so much fast food opting to visit local recommended diners & restaurants.
To use up some of that left-over Easter Ham, here’s a recipe for a Cheesey Ham Casserole and a nice wine pairing for an easy quick dinner.
1/2 cup Miracle Whip Salad Dressing (can use Light)
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups shredded cheddar cheese
1 1/2 cups corkscrew pasta, cooked & drained
1 1/2 cups chopped ham
1/4 cup milk
3/4 cups seasoned croutons
Mix all the ingredients except 1/2 cup cheese & croutons. Spoon into a 1 1/2 quart casserole. Sprinkle with the remaining cheese & croutons. Bake at 350° for 30 minutes.
Wine recommendation :
Fruity wines pair well well with the hams’ sweet & salty richness. They need a touch of sweetness, and plenty of acidity, with a bold fruit flavor. These wines include: Riesling, Moscato, Chenin Blanc, Rose’, Lambrusco, Grenade & Zinfandel.
On Tour we’ve been fortunate enough to perform in halls where many others have walked before. The last theater where Buddy Holly played before he was killed in that tragic plane crash, the Donna Reed theater, the high schools with notable graduates Fred McMurray, Bob Dylan and the Johnny Carson Theater which was especially poignant for me. We even performed at the school Neil Diamond himself attended while living in Cheyenne, Wyoming. Along the way we’ve had enthusiastic audiences, which always give us the momentum to continue doing what we love to do.