Jessi works at a mom-and-pop Internet shop. She’s addicted to music and the Internet.
Nickel Creek members grew up on bluegrass. They’ve gone so far beyond. Sadly, all good things must pass, and the band will be ending later this year after doing some touring. Better keep an eye on Chris Thile, Sean Watkins and Sara Watkins!
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I am very sorry to say I’m disappointed by Lucinda Williams’ newest album, West. The songs are monotonous and meaningless. I always hope to be inspired by Lucinda but this time I’m not even mildly entertained.
I can’t shake the image of the songwriter, deeply depressed, sitting in a corner and banging her head against the wall over and over. That’s what this CD sounds like.
You can’t go wrong with the older Grammy-winning Car Wheels on a Gravel Road. My personal favorite is the even older Sweet Old World. Great story-telling, imagery and feeling on these, which is what Lucinda at her best is all about.
May she reach her best again. At the least, I hope her life is going well, and that she’s not really sitting in that corner.
(freezer recipe)
1 1/2 lbs sirloin steak (boneless), cut into thin strips
canola oil
2 small onions, chopped
1 garlic clove, crushed
2 cups sliced mushrooms
2 c thinly sliced red cabbage (optional)
1/3 cup dry white wine
pepper and salt to taste
1 1/4 cups tofu sour cream (for cooking day)
Brown steak strips. Set aside.
Add oil to skillet and sauté onions and garlic until soft. Add mushrooms, cabbage, wine, salt and pepper. Simmer for 5 minutes.
Add meat to freezer safe bags or containers and pour sauce over. Cool and freeze.
On cooking day: Thaw overnight in fridge or for 4-5 hours at room temperature. Add to saucepan and heat over medium heat for 25 minutes. Stir in sour cream before serving.
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