This says something loud about Macon music today. It can't get much cooler than local artist Al K!ng performing at the historical Grant's Lounge . . . oh wait, try Al K!ing's Galaga II on Grant's legendary stage. When the K!ng finally gets his due, this show is going to become a collectible bootleg. The Friday night live music event starts at 10 and also features Big Chad Famous.
He may be the K!ng, but here he is with the Queen of Candy's Land. Be there, you worms. And support live music in Macon.
I was there for the final game of co-ed rec softball league's number one team of the personality, the Macon Improvement Authority. This year it was more banner than Bad News Bears for the sophomore season of Coach Chris Horne's who's-who-of-home team. Tonight they took home a big booty of a trophy for closing out the season in second place. That's what Candy's Land is talking about!
There hasn’t been a Doggy Bag in a while because the only ones Mom has been feeding in the kitchen lately is me and my brother and sister mutts (by pouring dry dog food into our bowls). Mom has been craving some one-on-stove time where she can cook what she does best. She’s the first to say a top chef, she’s not. She’ll never be a baker, doesn’t believe in measuring devices and handling raw meat still makes her want to hide under the table . . . So don’t expect a Cheesecake Factory worth of choices. Still, she enjoys a little apron time that involves her cutting board, fresh ingredients and moment to sit back and stir.
Here’s one of her and Shuga D’s favorite dishes she created after over-shooting a box of pasta and ending up with large tangle of leftover noodles.
Ingredients:
Fresh Arugula
Goat Cheese
Chopped pecans (or walnuts, but since Shuga works in a candy factory that makes divinity and pecan logs, we keep them in stock.)
Prosciutto (or not)
Lemon
Cooked pasta
Extra Virgin Olive Oil
Small pat of butter
Salt and pepper
Make a goat cheese mixture with, salt and pepper, a little olive oil and zest from ½ the lemon. Toast pecans with a little olive oil and salt, set aside and save skillet to sauté arugula greens in butter, olive oil and juice from ½ the lemon. Add pasta (if cold, allow to re-heat) and a small ladle of water (use starchy pasta water if freshly cooked). Stir together until liquid heats through. Remove from heat. Toss in goat cheese mixture, pecans and torn shreds of proscuitto. Add zest and squeeze juice from the rest of the lemon on top. Eat it hot or chill for a summer pasta salad.
Forget Christmas. Between weddings, baby showers, birthdays, Mothers/Fathers’ Days, late spring/early summer seems to be the season of giving. Thank Mother Earth, Mom’s co-worker and advertising maven Vicki Mills recently shared with her a link to Crunchy Granola Home.
The website is an eco-friendly marketplace with well-tabbed section of green gifts under $25. Mom’s favorite is the recycled magazine vase (could that be because she is a magazine editor and loves the fact there is an elegant after-life for her work?), as well as any of the soy candle travel sets. If only Mother Earth had the commerical prowess of Oprah, she'd make them her favorite things!
And what better way to give, if you can take away a good feeling from it . . . and not feel so guilty for not recycling that nasty mayo container the other day.
