It was a lovely break in the tour to stop at Amelia Island and watch the dolphins play around the shrimp boat. Only a dot in this photo here but a joyful moment.
See here for footage of Stanley Jordan and me performing Vincent.
Nice article on Savannahnow.com
Driving in the rain to Florida yesterday, the sky gave a little “Welcome to Florida.” I hope you can join me! Thur June 13 Jacksonville, FL European Street Cafe San Marco 8:00pm. $15 1704 San Marco Blvd. email or 904-398-9500 for reservations. Fri June 14 Savannah, GA Stewart Hall, First Presbyterian Church 7:30pm. $15 / $12 for […]
Thanks to Judy at Fresh Market for cooking tips. Lamb rib chops 3 per person. Marinate in white wine with mustard and mayonnaise, and rosemary if desired. Grill in pan with just a little olive oil and coarse black pepper, both sides, 5 min per side. Add sea salt while cooking. Fry thinly sliced potatoes, […]
Fun season end party at LP Titans field. Thanks Loucas George for great production!
My New World Flamenco album with German Flamenco duo Tierra Negra has just been released in Japan. Featuring Pat Metheny’s original rhythm section, New World Flamenco is, according to Jazz Review, “a bright vivacious celebration of life through song…New World Flamenco is a guitar masterwork, the essence of what a collaboration should be…A truly wonderful […]
Great fun recording a tune today my next CD that Tommy Emmanuel and I wrote together, called Continental Breakfast. We worked out the parts at Azalia studio and then recorded in one take with drummer/perc Danny and Beth Gottlieb, playing cereal boxes and teapot here. Mark Kibble producing and adding vocals, great audio engineer Fett. […]
This recipe comes from the folks at Wooldridge Creek Winery in the Applegate Valley of Oregon. It certainly qualifies under the ‘Taste’ and ‘Time’ criteria. As for nutrition, this looks ‘richer’ than it is – a little goes a long way. Using whole wheat pasta deals stays away from refined flour and I sometimes substitute […]
Here’s a modification of a recipe from Ron Fine. Ingredients Instructions