Entertain the Possibilities

Now Entertaining Even More Possibilities

10/27/2016

Fenton Baskets from Entertaining Vintage

Fenton Baskets - so pretty! Click the photo to see more at Entertaining Vintage

I’m so pleased to announce that our new online store is now open for business, featuring vintage items for kitchen, dining, entertaining, collectibles, and super-cool items too numerous and diverse to mention here. Entertaining Vintage is our baby’s name and, like every new parent, we think she’s just beautiful.

Please visit the Entertaining Vintage shop on Etsy to take a look, and also visit the Entertaining Vintage Facebook page. Please Like, Favorite, Share and Comment – this will help me a lot as I work to grow the business.

From time to time we plan to integrate items from the shop into the stories here on the blog, such as the beautiful Fenton Baskets seen in the photo above. Fenton Art Glass has been hand-crafting distinctive colored art glass and practical items for over 100 years with factories in Ohio and West Virginia.

Highly collectible, these pretty baskets would make lovely décor for a special occasion table setting or just to gaze upon while daydreaming. Click through to take a closer look: A) Tall, hot pink basket; B) Violet iridescent basket with leafy pattern; C) Pink with hand-painted floral design

To me these dazzling baskets call to mind one of the happiest nursery rhyme songs there is: the legendary Miss Ella Fitzgerald singing A-Tisket, A-Tasket. Please enjoy.

Grown-up Treats for Halloween: Sweet and Spicy Pumpkin Seeds and Witches Brewski

10/26/2016

Grown-up Halloween Treats

Frighteningly flavorful! Witches Brewski with Sweet and Spicy Pumpkin Seeds

It’s hard work getting ready for Halloween. Candy to buy. Clever costumes to make or procure for grown-ups and littl’uns alike. And that spooky décor isn’t going to display itself, now is it?

But when it comes to carving jack-o-lanterns I really have to question the value proposition. Fun for sure, but OMG all the messy pumpkin guts and let’s be honest, a carved pumpkin set outdoors is really just a buffet for the squirrels. Is it worth the effort?

Winking Pumpkin by Philip Hay

Image: Philip Hay

Although I have to acknowledge with admiration the true gourd artists out there who transform their orange orbs into detailed tableaux or witty comments on the world around us.

I fully expect to see numerous Trumpkins on display this year. Just sayin'.

SF Chronicle Pumpkin Photo 2006

Image: John Curley

Click photo to see pink depression glass serving bowl at Entertaining Vintage

Happily our house barkeep and snack-master Ilise opened my eyes to a new perspective on the whole pumpkin-carving deal.

How, you ask?

By adding a nice big zap of spice and heat to the cleaned, soaked, and toasted pumpkin seeds.

Ah, NOW I get it. If this jack-o-lantern is going to provide spooky Halloween décor AND make me a tasty snack? He’s alright and welcome in my home.

Ilise also concocted a delicious and easy cocktail – the Witches Brewski. Yes, it’s got beer in it plus a few other handy ingredients. (Ilise’s signature drink recipes often include fruit-saturated plan-ahead simple syrups, but not this time.)

We wanted a drink refreshing enough to keep us going through the World Series and Halloween parties and still evoke the spookiness of the season. Pomegranate juice on the ingredient list could pass for Dracula’s blood if you want to gross out the kiddos.

Click on the photos to enlarge them and read the captions.

Printable Recipe- Sweet and Spicy Pumpkin Seeds
File Size:	628 kb
File Type:	pdf

Printable Recipe- Witches Brewski
File Size:	501 kb
File Type:	pdf

Sweet and Spicy Pumpkin Seeds
Recipe only slightly adapted from Cooking Light

INGREDIENTS:

1 cup unsalted pumpkin seed kernels – soaked in salt water for 8-24 hours in advance, and then dried
1 tablespoon olive oil (or canola oil)
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon chipotle chile powder (any kind will do)
¼ teaspoon cayenne pepper
¾ teaspoon kosher salt
¼ teaspoon ground cinnamon

DIRECTIONS:

Soak the pumpkin seeds first to clean off the gunk. Then soak them in a fresh bowl of salt water for 8-24 hours before proceeding with the recipe. This step helps to make the pumpkin seeds easier to digest. Dry the seeds on a towel.
Preheat oven to 325°F.
Put the pumpkin seeds in a large skillet over medium heat. Cook until toasted, about 4 minutes, stirring constantly. Remove from heat when done.
Combine oil and remaining ingredients in a large bowl. Add seeds, tossing to coat.
Spread coated pumpkin seeds in a single layer on a baking sheet. Bake for 10 minutes, then stir, and bake for another 7 minutes.
Let cool in the pan for 3 minutes, then transfer to a plate to continue cooling.
Store sweet and spicy pumpkin seeds in an airtight container; they should keep for about a week.

Witches Brewski
Recipe: Ilise Goldberg

Ilise says: This is a simple tasty drink that’s great to drink while watching a Cubs game, waiting for trick-or-treaters, or taking it on the road in a “go cup” while you’re walking your little ghosts, goblins and super heroes around the neighborhood.

Ingredients:

1.5 ounces London Dry Gin such as Tanqueray (can easily substitute vodka if you really don’t like gin)
4 ounces Pomegranate Juice (if you don’t have pomegranate juice you can substitute Cranberry)
Stiegl Radler or similar Grapefruit Radler
Lemon Wedge

Directions:

In a pint glass combine gin and pomegranate juice – stir.
Pour in beer until about an inch from the top.
Squeeze in a wedge of lemon and mix. Also tasty without the lemon if you don’t have any handy. As you can see this is a simple and flexible drink.

Jack-o-lanterns & Gnomes

Jack-o-Lanterns, Gnomes, and lots of Autumn Leaves Image: Ilise Goldberg

Happy Birthday Pablo, Enjoy the Eels

10/25/2016

Pablo Picasso and friends, Paris, 1916

Pablo Picasso, Moise Kisling, Paquerette - Cafe la Rotonde Paris 1916

Born this day in 1881, Pablo Picasso was renowned as a Spanish painter, sculptor, printmaker, ceramicist, stage designer, poet and playwright. He spent most of his adult life in France, where the above photo was taken.

Rather than share a history of the great artist’s life and work – you can find those here and here – I’d like to tell you what I’ve learned about Pablo and food.

According to an article in Vogue magazine from 1964, Picasso’s favorite dishes were eel stew and omelette tortilla Nicoise. You can check out the article here. Me? I’m going to leave the eels alone, but the omelette sounds yummy. Bon appetit!

Picasso’s Omelette Tortilla Niçoise for Four People
6 tablespoons olive oil
1 large onion
4 peppers, red and green
3 tomatoes
2 tablespoons wine vinegar
8 eggs
Salt and pepper

In a flat-bottomed frying pan, heat oil gently, adding the onion, sliced and separated into rings. After 5 minutes, add the peppers, seeded and diced. Mix and cook gently for a few minutes, then slip in the tomatoes, seeded, peeled, and cubed. After mixing and seasoning, cover pan and let simmer over a low flame for 1 hour. Vegetables should not stick. Uncover the pan, pour in the wine vinegar, and let cook until liquid is reduced.

Beat the eggs in a bowl. Pour them over the vegetables, mix well, and let the omelette cook gently without touching it. When it is well set, put a big plate over the pan and reverse the omelette onto it, then slide it back into the pan on the other side. Finish over a higher flame until golden underneath. Cut the omelette tortilla like a pie, and serve with a bowl of garlic-mayonnaise seasoned with saffron.

And now please enjoy this video of David Bowie doing an excellent cover of Jonathan Richman's rocker Pablo Picasso. Bowie's stance on eels and omelettes is unknown.

Afternoon Dance Break – This Jam

10/24/2016

Dancing in the Rain

Dancing in the Rain Image: Caitlin Doe

Afternoon Dance Breaks - a chance to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind.

I realize it’s been a while since our last Afternoon Dance Break. Too long. Let’s rectify the situation immediately, shall we? Oh yes we shall.

Wait, wait. Here’s a dancing fun fact for you before the rump-shaking begins. Might as well say we got some edu-tainment out of this ADB, right?

According to the estimable online source, Paperblog:

A three-hour ballet performance is roughly equivalent to two 90-minute soccer games back to back or running 18 miles; and

A male dancer lifts over 1 ½ tons of ballerinas during a performance.

Okay, now let’s bring on the boogie. You can learn more about today’s artists by clicking the names to visit their websites – Kungs + Cookin’ on 3 Burners + Lizzo

And then hit the Play arrow below, turn up the volume, and get on up to get down, down, down!

Fish for Dinner: Herb Crusted Baked Halibut

10/20/2016

Herb Crusted Baked Halibut

Herb Crusted Baked Halibut

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus occasionally a few tips and fishin’ tunes too.

The Occasion: Dinner for two on a weeknight; beautiful piece of fresh fish; no time to mess with anything elaborate

Why this Works: The golden, crispy, crunchy bits baked on top more than make up for time spent chopping all those herbs. The herb crusted halibut looks fancy and makes a satisfying meal even though it’s super-easy – especially when paired with grocery store convenience items (mashed potatoes and frozen green beans).

Click the photos to enlarge them and read the captions.

Printable Recipe- Herb Crusted Baked Halibut
File Size:	523 kb
File Type:	pdf

Herb Crusted Baked Halibut
Recipe source: Duncan at Allrecipes

INGREDIENTS:

¾ cup panko bread crumbs
1/3 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
1 tablespoon extra-virgin olive oil (up to 1 additional tbsp as needed)
1 teaspoon finely grated lemon zest
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 (5-6 ounce) halibut fillets

DIRECTIONS:

Preheat the oven to 400 degrees F.
Line a baking sheet with foil.
Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
Rinse halibut fillets and pat dry with a paper towel.
Place halibut fillets onto the prepared baking sheet.
Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Fishing at Sunset British Columbia

Fishing Sunset British Columbia Image: Pixabay

Let’s Go, Cubs!

10/18/2016

Fly the W Cocktail

Fly the W Cocktail Photo by Ilise Goldberg

In preparation for another game tonight – 3rd game of the National League Championship Series – I asked Ilise to create a cocktail. This will serve functions both medicinal (if the game doesn’t go well) and celebratory (in case, fingers crossed, OMG yay!)

This is a VERY tasty drink, even if you have no interest in the Cubs. Feel free to come up with your own cause for celebration if needed:

Let’s Go Rake some Leaves!
Let’s Go Trick-or-Treaters!
Let’s Go Bears/Packers/Patriots/Vikings!
Let’s Go Bartender – another round for my pals, please!

Click the photos to enlarge them and read the captions.

Printable Recipe- Fly the W Cocktail
File Size:	524 kb
File Type:	pdf

Fly the W Cocktail
Recipe by Ilise Goldberg

INGREDIENTS:

1.5 oz Jack Daniels
.75 oz Ginger Liqueur such as Domaine de Canton
1.5 oz Plum Simple Syrup (see recipe below)
.25 oz Lemon Juice
2-3 dashes bitters
Wedge of Plum (for garnish)
Thick piece of lemon peel (for garnish)

DIRECTIONS:

In a cocktail shaker combine all ingredients with ice except garnish. Shake well.
Strain into an old-fashioned glass over fresh ice cube.
Garnish with lemon peel and plum wedge.
For a slightly different taste also try it without the lemon juice.

Plum Simple Syrup:

2 pound plums cut in quarters (any variety or a combination of varieties)
1 Cup of Water
½ Cup of Sugar
Combine the water and sugar in a pan over high heat until the sugar dissolves.
Add the plum chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes. Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible.
Remove the mixture from heat and allow it to cool completely.
Strain the syrup into a container, and store it for up to two weeks in the refrigerator.
If making far in advance the simple syrup freezes well.

Eat Pasta, Be Happy

10/17/2016

Eat Pasta Be Happy

Monday is National Pasta Day – che bello! There’s such a wide range of pasta to be had, and a deep wealth of recipes to try – from the most perfect comfort food to sophisticated gourmet morsels. Me, I love them all.

We’ve posted a few times about delicioso pasta here at Entertain the Possibilities. Please revisit them to savor the flavor:

Pistachio Pasta
Classic Spaghetti with Turkey Meatballs
Dan and Greg’s Mushroom-Chestnut Pappardelle

Here are a handful of recipe links for pasta that sound pretty spettacolare to me. They’re inching up to the top of my Make This Dish (Eventually) list. Everyone has one of those, right?

Please leave a note in the Comments if you make any of these dishes. I’d love to know how it turns out for you!

Marcella Hazan’s Bolognese Sauce with Pasta – from the New York Times
Spaghetti Pie with Pecorino and Black Pepper – from Smitten Kitchen
Ricotta Gnudi with Pomodoro Sauce – from Bon Appetit
Creamy Boursin Pasta with Mushrooms and Spinach – from Amuse Your Bouche

The Foodies Enjoy the Autumn Leaves – Part 2

10/13/2016

Greg's Apple Tart with Thyme Custard

Greg's Apple Tart (served with Thyme Custard) with Cheese Plate Photo by Ellyn Rosen

The Foodies (formerly known as the Supper Club) are a group of friends who love to cook, eat, drink, and laugh together – plenty of each occur at our periodic themed dinner parties. Friends and family like to live vicariously around our feasts so we’ll share the stories, pictures and recipes here from time to time. Click here for previous Supper Club posts, and here for the group’s origin story.

Who knew that eating tree leaves from the backyard would be such a popular and/or controversial topic, sparking lively conversation on social media? (We did. We totally predicted this would be a reaction-getter.) Did you miss the Part 1 post? Find it here and see what the buzz is about.

Last time we went leaf-peeping into the Drinks and Appetizer courses at our Foodie Group dinner party. Today let’s rake up a big pile of information about the Main Course and Dessert – and then take a running leap in to all that leafy goodness.

Here’s the evening’s menu, for your perusal:

Drinks – Ellyn: Autumn Leaves cocktail; Assorted wines
Appetizer – Kathleen and Karen: Heirloom Tomato Stacks with Crisped Autumn Leaves
Main course – Ilise and Ann: Lamb Shanks Roasted in Oaxacan Red Mole Sauce – wrapped in banana leaves; Toasted Orzo with Roasted Peppers; Kabocha Squash and Kale Salad with Cranberries
Dessert – Greg and Dan: Greg’s Apple Tart with Thyme Custard; Platter of leaf-garnished cheeses (Bellavitano Chai Tea; Bellavitano Herbes de Provence; Blue Valdeón)

Greg and Dan and Ilise and I approached the Autumn Leaves concept a bit less literally than Karen and Kathleen with their sautéed birch leaves, but with just as much passion and creativity. Keep reading for more of the story, recipes, lots of photos, and yes, another Autumn Leaves playlist for your listening pleasure.

The Foodies Enjoy the Autumn Leaves – Part 1

10/11/2016

Heirloom Tomato Stack with Sauteed Birch and Japanese Maple Leaves

Heirloom Tomato Stack with Sautéed Birch and Japanese Maple Leaves Image: Karen Wollins

As hosts, Ilise and I had the task of selecting the theme for dinner, not as easy as it may sound. First of all, our foodie group has been at this a long time, many good themes have already been done. Once the type of theme is decided – a specific cuisine; cooking technique; featured ingredient; wordplay and other esoterica – then the particulars need to be nailed down. Based on the above, potential themes might be: Northern Italian; Sous vide; Chocolate; or Food made famous in a movie.

In my opinion, a good theme needs 3 things:

Approachability
But also the chance to stretch out and try new things in the kitchen
And lots of room for creativity and playfulness. We’re a group that likes to play with our food!

We felt that Autumn Leaves would spark our co-chefs’ creativity, especially with a wide range of seasonal and local ingredients to work with. We were right – the bright colors and flavors of autumn were featured in everything served. The crew did an excellent job (as usual).

One last note on theme selection: I confess that we had an ulterior motive. Years ago we made a dish cooked with banana leaves that was OMG amazingly delicious and we’ve been looking for the perfect opportunity to do it again ever since. The time had finally arrived! More on that later.

The Menu:

Drinks – Ellyn: Autumn Leaves cocktail; Assorted wines

Appetizer – Kathleen and Karen: Heirloom Tomato Stacks with Sautéed
Autumn Leaves

Main course – Ilise and Ann: Roasted Lamb Shanks in Oaxacan Red Mole Sauce; Toasted Orzo with Roasted Peppers; Kabocha Squash and Kale Salad with Cranberries

Dessert – Greg and Dan: Greg’s Apple Tart with Thyme Custard; Platter of leaf-garnished cheeses (Bellavitano Chai Tea; Bellavitano Herbes de Provence; Blue Valdeón)

Keep reading for more of the story, photos, recipes, and the exclusive Entertain the Possibilities Autumn Leaves playlist. We’re going to focus on the Drinks and Appetizer today. Look for the Part 2 post coming soon with all the deets on the Main Course and Dessert.

Roasted Squash and Kale Salad with Cranberries

10/7/2016

Roasted Squash and Kale Salad with Cranberries

Roasted Squash and Kale Salad with Cranberries

My love of salads is well-documented throughout this blog. Salads are a constant all year long, and it’s a great treat when the ingredients change seasonally. Here’s a really good one for your consideration.

I recently sought out an autumnal salad with colors mimicking the beautiful red and gold leaves that have begun to pile up in my yard. (It was a side dish for a Foodie Dinner to be described in detail in an upcoming post.) And then a beautiful picture in September’s Cooking Light magazine grabbed me by the eyeballs and said, “This is it!” I’m here to tell you, that inanimate object was absolutely right.

This salad somehow manages to marry contrasting textures and flavors into a harmonious and extremely satisfying dish. Creamy roast squash complements the somewhat leathery raw kale (don’t forget to ‘massage’ the leaves with olive oil and lemon). Sweet cranberries take on a tart little zing after soaking in red wine vinegar. The hardest part is carving the pumpkin/squash. All in all, this is a great salad for parties or family dinners at home.

Click on the photos to enlarge them and read the captions.

Printable Recipe- Roasted Kabocha and Kale Salad with Cranberries
File Size:	573 kb
File Type:	pdf

Roasted Kabocha and Kale Salad with Cranberries
Recipe source: Cooking Light

INGREDIENTS:

1/2 large unpeeled green or orange kabocha squash (about 5 lb.), cut into 12 (1/2-in.-thick) wedges
2 tablespoons extra-virgin olive oil, divided
2 teaspoons coarsely ground coriander seeds
1/2 teaspoon black pepper
1/2 teaspoon salt, divided
6 tablespoons dried cranberries
6 tablespoons red wine vinegar
1 1/2 tablespoons brown sugar
2 teaspoons mustard seeds
1/2 small red onion, thinly vertically sliced
2 tablespoons fresh lemon juice
1 (7 1/2-oz.) bunch lacinato kale, stemmed and cut into 3/4-in.-wide strips

DIRECTIONS:

Preheat oven to 375°F.
Combine pumpkin, 1 tablespoon olive oil, ground coriander seeds, pepper, and 1/4 teaspoon salt in a large bowl, tossing gently with hands to coat.
Spread in a single layer on a baking sheet. Cover with foil.
Bake at 375°F for 10 minutes. Remove foil; bake 15 more minutes or until pumpkin is tender and browned, turning once.
While pumpkin roasts, combine cranberries, vinegar, brown sugar, mustard seeds, and 1/8 teaspoon salt in a small skillet over medium-low heat. Bring to a simmer; remove from heat.
Steep 15 minutes or until almost all of the liquid is absorbed.
Place onion in a bowl of ice-cold water; let stand 10 minutes. Drain.
Toss lemon juice, kale, remaining 1 tablespoon olive oil, and remaining 1/8 teaspoon salt in a large bowl, massaging kale with hands to soften.
Transfer kale to a large serving platter; top with pumpkin and onion. Sprinkle with cranberries.

Memphis in the Meantime

10/5/2016

Graceland Estate in Memphis

Graceland Estate in Memphis Image: Michael Reed

We recently moseyed our way to Memphis for a long weekend with friends Kim and Chris. Beale Street, BBQ, and the blues. Ducks (at the Peabody) and the iconic DA haircut favored by Elvis (many images of said hairdo at Graceland). The National Civil Rights Museum (worth the trip for this powerful experience alone). We were total tourists and loved every minute of it.

Our flexible rule for these weekend jaunts is to pick a destination with plenty to do but we won’t feel heartbroken if we’re unable to see every last thing. We identify a few Must-do’s and let the rest unfold as it will. But this time Memphis knocked us off our feet and we’re already talking about a return visit to explore even further.

I won’t subject you to our itinerary step by step because it probably replicates everyone else’s Memphis itinerary. Beale Street for live music, drinks, barbecue, and shopping – check! Graceland – check!
Instead I’ll share just the highlights and a few tips/observations.

But first, to get us in the proper frame of mind, I recommend you get yourself a tall glass of the cold beverage of your choice and hit the Play arrow on our Memphis playlist.

All of the musicians have a Memphis connection, either their birthplace or as pivotal to their career.

Pay special attention to a couple of tracks from local musician Eric Hughes who is a tour guide by day and a rockin’ bluesman at night. We caught his Saturday night set at the King Palace Café and can attest – he’s the real deal.

What Made Memphis Special:

Experiences: Ultimately that’s what you’re there for, right? There’s no shortage of things to do, and we had to pick just a few - Graceland; Peabody Ducks; Beale Street; Civil Rights Museum; Mojo Bus Tour - but wait until next time: Stax Museum; Overton Park; Gibson Guitars, etc.

Recommend the Mojo Bus Tour with local musicians as the tour guides, interspersing tunes with interesting tidbits about the city’s culture and history. We don’t usually do group tours/bus things, but this was a good way to get an overview of Memphis and tap into the musical tradition right away.
Highly recommend carving out several hours for the National Civil Rights Museum, located in the old Lorraine Motel where Dr. Martin Luther King, Jr. was shot. The well-designed museum has plenty of interactive, multi-media displays covering enormous swaths of history from before and after Dr. King’s assassination. We were there for 3 hours and could easily have spent 2 more – but it’s intense. Be ready.

Click on the photos to enlarge them and read the captions.

Food: If you’re in Memphis you’re going to eat barbecue. No two ways about it. It’s everywhere, and everybody’s got their favorite. Don’t fight it, just jump in and chow down.

BBQ: We went to Rendezvous – famous for their dry rubbed BBQ style – and to Central Barbecue. Both were messy and delicious and I won’t say No to second helpings at either establishment. Highly recommend.
We had a terrific dinner at McEwen’s in the Downtown neighborhood, just a few blocks away from Beale Street. A little fancier than the BBQ joints but not at all stuffy, the menu was creative yet familiar with many tantalizing options.

Music: Known as the Home of the Blues and the Birthplace of Rock and Roll, there’s no question that Memphis is a live music town. Go on and get you some. A stroll up and down Beale Street offers numerous options. Follow your tapping feet and find what you like.

BB King’s has a slicker stage/production set-up than most and highly engaging cover bands. Silky O’Sullivan’s has a large patio plus goats that climb a tower. There are clubs galore too numerous to mention.
As mentioned above, we really enjoyed hearing the Eric Hughes Band at the King Palace Café. It’s a large club with only a small crowd that night. Hidden gem on Beale Street?

Tips – Take ‘em or Leave ‘em:

It’s going to be hot. We had mid-90s in late September. Be prepared.
Also be prepared for long lines, aggressive photo sales, and way more gift shops than necessary at Graceland. We went about 2:00, avoiding peak times right when it opens and at noon, and still spent a good 40 minutes before setting foot in Graceland.
People line up super-early to see the Peabody ducks do their red carpet parade twice a day. Mezzanine level viewing is the way to go, and even that was crowded.
Memphis has a nice trolley system, and the Downtown area is totally walkable. We saved money by not renting a car and only used a taxi/Uber for trips to Graceland and the airport.

It turned out that the Memphis LGBTQ community's Pride Parade was that weekend. We cheered loudly from the sidelines and marveled at how much smaller the event is than the estimated one million revelers who turned out for Chicago's parade in June. That's okay, spirits were high with Rainbow Power!

Click on the photos to enlarge them and read the captions.

Chris and Kim are excellent travelling companions. Prior to Memphis we’ve explored Louisville and Kansas City together and had a great time in the process. Next up on the list? It’s too soon to say although there are several great contenders: Minneapolis, Pittsburgh, Little Rock, Baltimore – maybe even your town (we’ll look you up!)

One thing’s for sure, wherever this Fearless Foursome travels to next, we’re going to find the fun, food, music, and good times that makes the city special and then we’ll tell you all about it. Stay tuned, travel safely, and tell us all about your favorite travel destinations in the Comments.

Happy Birthday Stevie Ray Vaughan

10/3/2016

Stevie Ray Vaughan

Stevie Ray Vaughan, performing on Austin City Limits, 1989 Image: Scott Newton

Another musical legend and guitar powerhouse gone too soon, Stevie Ray Vaughan was born this day in 1954 in Dallas, Texas.

After a short but storied career in which he is credited with helping to renew mainstream interest in the blues, Stevie Ray died in a plane crash following a concert at the Alpine Valley Music Theatre in Wisconsin on August 27, 1990.

One of his best-loved cover songs, The Sky is Crying, describes how music fans the world over felt on that sad occasion.

But let’s keep things upbeat today and celebrate this influential blues man’s soul-stirring music with a short playlist.

Happy birthday, Stevie Ray!