October ‘2017’

As September Morns fade, we look forward to performances at White Fence Farms and our performance at the Nordlof Center in Rockford this Saturday night.  We went on stage with three other Icons, a few weeks ago, John Denver, Roy Orbinson & Patsy Cline.  Lots of fun with other performers, first show was a sell out, and the second show entertained a respectable audience as well.  Please continue to check our website as our schedule is constantly updated.

We had a super crowd in Indiana over Labor Day weekend for a street festival.  Had to be well over 2,000 participants, literally “dancing in the streets”.

During the month we attended Arlington Race Track….. (we Lost) , plus took in a couple wineries and an apple orchard with friends.  The hours seem to slip away, as we’re already planning holiday shows.

Again, thanks for allowing us to do what we love, hope to see you soon.

Until then, please enjoy this quick appetizer.


6 thin bacon strips, cut in half

24 crackers (such as Ritz)

12 slices cheese of your choice (1 inch squares)

2-3 tablespoons brown sugar

Preheat oven to 250°

On a baking sheet with parchment paper, arrange the bacon strips

Layer cracker, cheese and cracker in the middle of each bacon strip

Wrap the bacon around the crackers.  Sprinkle a little brown sugar where the bacon ends meet.  Place seam side down.

Sprinkle a little more brown sugar on top of each piece.

Bake for 1 -1/2 to 2 hours, or until bacon is nice & crispy.

Serve at room temperature.   You can make these ahead by refrigerating,  and then when ready warm for about 20 minutes, or until warm.

Enjoy with a nice glass of wine, either white or red this time will be appropriate, depending on your individual taste and choice of cheese.

Be safe.