March ‘2018’

March came in like a lion!

With spring just around the corner it makes me think how this year has already flown by. Our trip to Florida was so enjoyable, catching up with family and even seeing some familiar “snow bird” faces in a few of the crowds at our performances.

Please check our website for the details of some upcoming shows. A lunch show at Pheasant Run in St. Charles, March 9th and a dinner performance at Randall Oaks in Dundee, where doors open at 5:45 p.m. on March 10th. Hope you can make plans to join us and keep checking back because we’re always adding new performance dates to our schedule.

We’d like to ask you to send us information on performance venues that you may think would work for our Neil Diamond tribute. The guys and I don’t mind traveling, in ‘2015’ and ‘2016’ we traveled to 89 different cities to perform. So email us with any information on venues and we will contact them.

While I’m asking…did you take pictures at our performance? Please send them along so we can put them on our Instagram and Facebook pages.

As always, “Thank You” for allowing us to do what we love.

Happy St. Patrick’s Day, and an early Happy Easter.

This month’s wine pairing

Even tho I have Irish blood running thru my veins, I hate warm corned beef! Cold sandwich? I’m in.
So for this month’s wine pairing let’s not do traditional corned beef and cabbage for St. Patrick’s Day. If you must partake, join a pub crawl, eat a bit of soda bread, but then return, to some Neil Diamond music, and relax with an easy dinner, small side salad, and enjoy a glass of wine.

Chicken & Stuffing Bake
1 1/2 lbs. chopped cooked chicken
8 oz. sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 box chicken flavored stuffing mix, uncooked
1 cup chicken broth
1/2 stick melted butter

Preheat oven to 350. Lightly spray a 9 x 13 pan with cooking spray.
Spread chicken in the bottom of the pan. In separate bowl, mix together soups, sour cream, and spread over chicken.
Sprinkle uncooked stuffing over the soup mixture. Mix together the broth & melted butter and pour over entire dish.
Bake uncovered for at least 30 minutes.

Wine pairing is very easy with chicken, just remember:
White meat, White Wines, such as
Sauvignon Blanc or Chardonnay

Dark meat, a medium bodied red wine, such as
Pinot Noir(my favorite red, red wine) or Zinfandel

February ‘2018’

We are taking a break this month to do some shows in Florida. We do have a few private performances in the Rockford/Winnebago/Freeport area before leaving for warmer weather.
Hope to see you at Pheasant Run in St. Charles for a luncheon show March 9th and a dinner show on the 10th at Randall Oaks Golf Course in West Dundee. Please check our website for further details. Telephone numbers are posted.

Maybe for a quiet Valentine dinner, grill a couple filets (weather permitting), some asparagus and roasted potatoes and enjoy.

As always, Thank You for allowing us to do what we love doing.

Wine Fruit Snacks – Gummy Wine Hearts – Not For Kids – But Great For Your Body

1 Cup of Wine
4 Tbsp Gelatin
1/2 tsp. Stevia (optional)
2-4 Tbsp Maple Syrup

The amount of syrup you use depends on 1. How dry your wine is and 2. How sweet you want your gummies. You’ll have to taste along the way and add more as needed. Note:
You can double or Triple this recipe.

In a saucepan warm wine on Low. Make sure it doesn’t go over 90 degrees. NOTE: wine boils a5 159 degrees. You don’t want to boil off the alcohol.
Add gelatin, 1 Tbsp a5 a time and stir Very Well before adding next Tbsp. Stir with a whisk – Note: White Wine will get very frothy, but that’s ok. After gel has completely cooled, add the other ingredients. Taste the mixture after adding each. Use your own judgement as to how sweet you want it. Remember, the more syrup/sweetner you add, the less you’ll taste the flavor of the wine! Once mixture is ready, spoon into Heart Shaped molds, or into a brownie pan, and put in fridge to set. 2 – 3 hours till the6 become the texture of gummy bears.

ENJOY, AND REMEMBER TO “Turn On Your Heartlight”. ?❤️

Happy Valentines Day

January ‘2018’ newsletter

The holidays are behind us now, and but a blur. They came and went so very fast as we had many private events, as well a number of holiday shows and of course our Early New Years Eve performance. It was great seeing so many familiar faces at many of these shows, and audience participation is always welcomed. On a bitter cold New Years Eve, the warmth of the audience was especially appreciated!

Our January is becoming booked up, so please, visit our website for the entire schedule. A few new venues will be involved, and as always we hope each of you will be able to attend at least one.

It’s a New Year, so let’s “shake things up a bit”. How ‘bout Breakfast for Dinner!

6 cups frozen hash browns
1 1/2 cups shredded Monterey Jack cheese/ Cheddar cheese
2 cups diced cooked ham or Canadian bacon
1/2 cup sliced green onions
8 large beaten eggs (or 2 cups egg substitute)
Two 12 oz. cans (3 cups total) evaporated milk
1/4 tsp. salt
1/4 tsp. pepper

Grease a 3 qt. rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, & green onion. In a large bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potatoes.
At this point, you can cover & refrigerate until ready to bake….several hours or even overnight. When ready to bake, preheat oven to 350 degrees. Bake uncovered for 45 – 55 minutes or until center appears set. (if baking after chilled, baking time may have to increase to 55-60 minutes.)

* add Tabasco for a bit of a kick
* serve with a dollop of sour cream

You can always enjoy a glass of champagne or a mimosa
But what wine should be considered if it’s Not 3 A.M. ?
Try a white Pino, a Chardonnay or maybe even a “Cracklin” Rose
Sherry is perfect or possibly even a Riesling.

Thanks for allowing us to do what we love doing.
Have a Happy Healthy 2018