The store is going to be opening in the not-too-distant future—come by and see what great items will be available!

Wow. What a wonderful day in the studio yesterday! The players were A+++ fabulous and the singers absolutely perfect! Ok, I’m gonna name drop: Ross Copperman, Brandon Kinney, Dave Rowe, Kyle Ryan & Jeremy Lutito… if you know those guys you may have an inkling of how much fun we had…
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This Tuesday I was lucky enough to have three strong, capable men over to erect my new tipi – gratitude and respect going out to Chancy, aka Chester, Steve, aka Mikky and just plain Eric … (I want an alias).

To show my appreciation, I put a lunch together that turned out pretty all right. At 8am, I mixed together a marinade of the following: 2 TBSP jerk seasoning (Trader Joe’s), 1 cup olive oil, 3 cloves chopped garlic, 1 cup brown sugar, 1/2 cup fresh squeezed orange juice, 1 cup soy sauce and 1TBSP crushed red pepper. Poured it over 2 lbs of boneless, skinless grouper filets in a large casserole dish, covered and let it marinade 4 hours (2 will do it).

Then I peeled 2 lbs eggplant – either the little Asians or the big guys work – cut them into 1 inch cubes and spread on 2 cookie sheets… brush with olive oil and season with salt & pepper. (Both Le Creuset and The Sili Gourmet have fabulous, silicone basting brushes that are dishwasher safe and won’t shed bristles onto your food.) Roast in a 425 degree oven for 15 to 20 minutes, until golden brown.
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