Today's Recipe...Humble Pie

There are some things in the past that are best left forgotten...Humble Pie is not one of them...

from Wiki...
Humble Pie were a rock, rhythm and blues band from England and were one of the first supergroups of the 1970s.

The original band line-up featured Steve Marriott (former lead singer, songwriter and lead guitarist of Small Faces), Peter Frampton (former lead singer and guitarist of The Herd), Greg Ridley (former bass guitarist of Spooky Tooth) and seventeen-year-old drummer Jerry Shirley.

Although successful in America, as a band, they remained much loved in Britain, They are best remembered for their dynamic live concert performances in the early 1970s and songs such as "30 Days in the Hole" and "I Don't Need No Doctor".



...and from 1970, an acoustic version of For Your Love, and yes that is a young Frampton on one of those guitars...


There is a lot more on YouTube...

Where the hell is Joan Osborne?????

She was known for that other song..you know the one...then she disappeared...this one KICKS ASS...where is she now???

Ultimate Cheesecake...My Ultimate Weakness...

This is soooo good!!!

The Ultimate Cheesecake
Recipe courtesy Tyler Florence

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

For the Crust:
Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings


Recipe Summary
Difficulty: Intermediate
Prep Time: 30 minutes
Inactive Prep Time: 4 hours 30 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings
User Rating: 5 Stars

Episode#: TU1A12
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Always remember...

Smoked Salmon and Cream Cheese Frittata...tastes as good as it looks

Smoked Salmon and Cream Cheese Frittata
From Food Network Kitchens
6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil

Serving suggestion: Crispy potatoes and mesclun salad

Position a rack in the center of the oven and preheat to 375 degrees F.

Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.

Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.

Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

Copyright 2002 Television Food Network, G.P. All rights reserved

Paul Butterfield...all you have to do is listen once, and everything's gonna be alright...

I cannot express how much this man, his bands, and his music have played a part in my love for the Blues.
All I can really say is listen man. just listen...


Butter at Wiki


In his prime at Woodstock...

Mavis Staples...one of the best voices..EVER!!!

read it all at Wiki... Mavis at Wiki
Mavis Staples began her career with her family group in 1950. Initially singing locally at churches and appearing on a weekly radio show, the Staples scored a hit in 1956 with "Uncloudy Day" for the Vee-Jay label. When Mavis graduated high school in 1957, The Staple Singers took their music on the road. Led by family patriarch Roebuck "Pops" Staples on guitar and including the voices of Mavis and her siblings Cleo, Yvonne, and Pervis, the Staples were called "God's Greatest Hitmakers."

Son House...from God, to Son, to you...his voice was known to shake walls and rattle windows

You know I didn't feel so bad, 'til the good ol' sun went down
I didn't have a soul to throw my arms around
I didn't feel so bad, 'til the good ol' sun went down
You know, I didn't have nobody to throw my arms around



Describing House's 1967 appearance at the De Montfort Hall in Leicester, England, Bob Groom wrote in Blues World magazine:

It is difficult to describe the transformation that took place as this smiling, friendly man hunched over his guitar and launched himself, bodily it seemed, into his music. The blues possessed him like a 'lowdown shaking chill' and the spellbound audience saw the very incarnation of the blues as, head thrown back, he hollered and groaned the disturbing lyrics and flailed the guitar, snapping the strings back against the fingerboard to accentuate the agonized rhythm. Son's music is the centre of the blues experience and when he performs it is a corporeal thing, audience and singer become as one.


Yeah.