June ‘2017’ newsletter

It’s been a busy month already. We enjoyed seeing everyone at White Fence Farms early in the month, then Woodstock Opera House always brings out a lot of old friends. Nice to catch up with them, also glad Lucas could make it home for our performance. Had a private event in Schaumburg, and tho I performed alone in Freeport on Janet’s birthday, that crowd was one of my favorites. I made a new friend, 11 year old Abby, there with her Mom from Nebraska, in town to visit her grandparents and great grandfather. Four generations loving music. Abby didn’t know many of the songs, but she seemed to tap her foot along, however, probably would have liked to be “almost anywhere else”! Off to get ice cream at the local dairy, then out to eat with friends and family to celebrate Janet’s big day.  
Performed in  Nashville June 3rd, then on to White Pines State Park for Two SOLD OUT SHOWS, then on the road for a couple days.

Boy, time flies when you’return busy!

For an easy quick casserole, try the following recipe :

Philly Cheese Steak Bake

1 ( 12-16 oz. Frozen Garlic Bread

1/4 cup Vegetable Oil

2 Red Peppers, cut into strip

2 Green Peppers, cut into strip

1 large Onion, , thinly sliced

1/2 tsp. Salt

1/4 tsp. Pepper

1 15 oz. jar Cheese Sauce, warmed

1 pound deli Roast Beef, cut into 1 inch strip
Preheat oven to 450° Spray 9 x 13 inch baking dish with cooking spray

Place bread, open face on baking sheet and bake 10 minutes, remove from oven and reduce heat to 350°. Let bread cool 5 minutes, then cut into cubes, and place in baking dish.

Meanwhile, in a large skillet over medium heat, heat oil. Add peppers, onion, salt & pepper, saute 12 – 15 minutes, or until tender.

Drizzle half the cheese sauce over bread, then layer with roast beef and vegetables mixture.

Cover with foil.

Bake 15 to 20 minutes, or until heated through. Drizzle with remaining cheese sauce, and serve.
Nice wines to pair with cheesesteak shold have a tartness to balance the cheesesteaks’ richness.  Also look for both body and tannins to go with the meat.  Nice simple wines, such as Merlot or Pinot Noir are both great.

If you decide to skip the beer, both wines are great options.