...Yes, I'm a sucker for all things Irish -- including bad jokes.
In celebration of Saint Patrick's Day, we are giving away free downloads of our cover of an old Irish tune: The Parting Glass. It will be the final track on our upcoming CD, Whiskeytown Roadhouse.
The song has roots that go back more than 300 years, and it's been recorded by dozens of artists, including: The Clancy Brothers and Tommy Makem, Sinead O'Connor, The High Kings and now, Still Married.
Click on the link to our website for our version and help yourself: Still Married free download page.
Friday, March 16, 2012
Tuesday, February 14, 2012
Giving Away Heart Shaped Stones for Valentine's Day
Murder and mayhem.... It's the kind of thing Still Married serves up in a Valentine's Day song. We're giving it away on our website - please help yourself at the link below:
Heart Shaped Stones Free Download.
Heart Shaped Stones Free Download.
Friday, February 3, 2012
A Tropical Vacation for Your Tongue
I have pineapple on my mind. Craig and I spent a luscious week in Hawaii for our 27th wedding anniversary -- and we enjoyed (among other things) pineapple in all sorts of dishes. Our favorite, of course, was a wedge tucked on the top of tropical cocktail.
But back to real life....sigh. I was looking for interesting ways to serve pineapple (minus the rum) at home.
This dish, gorgeous to look at and deliciously complex in flavor, makes a lovely light lunch. For dinner, we've enjoyed it with grilled chicken and quinoa pilaf. And yes, you can use canned beets and canned pineapple - but the flavor is much livelier with fresh ingredients.
1/2 of a fresh pineapple, cut in 1-inch pieces
3-4 beets, roasted, sliced *
Dressing:
2 tablespoons dijon mustard
2 tablespoons honey
3 tablespoons rice vinegar
pinch of salt
1/4 teaspoon white pepper
1/3 cup olive oil
Whisk together dressing ingredients. Toss the dressing (you may not need all of it - add a little at a time and taste) with beets and pineapple. Enjoy.
* I wash the beets, wrap them in foil and roast at 350 degrees for 1- 1 1/2 hours - depending on the size of the beet. They should be tender - easily cut with a butter knife. Once they've cooled, peel and slice. Alternately, the Holiday Market deli (Redding and Cottonwood) sells roasted organic beets.
Printable recipe: CLick here.
But back to real life....sigh. I was looking for interesting ways to serve pineapple (minus the rum) at home.
This dish, gorgeous to look at and deliciously complex in flavor, makes a lovely light lunch. For dinner, we've enjoyed it with grilled chicken and quinoa pilaf. And yes, you can use canned beets and canned pineapple - but the flavor is much livelier with fresh ingredients.
Pineapple and Roasted Beet Salad
1/2 of a fresh pineapple, cut in 1-inch pieces
3-4 beets, roasted, sliced *
Dressing:
2 tablespoons dijon mustard
2 tablespoons honey
3 tablespoons rice vinegar
pinch of salt
1/4 teaspoon white pepper
1/3 cup olive oil
Whisk together dressing ingredients. Toss the dressing (you may not need all of it - add a little at a time and taste) with beets and pineapple. Enjoy.
* I wash the beets, wrap them in foil and roast at 350 degrees for 1- 1 1/2 hours - depending on the size of the beet. They should be tender - easily cut with a butter knife. Once they've cooled, peel and slice. Alternately, the Holiday Market deli (Redding and Cottonwood) sells roasted organic beets.
Printable recipe: CLick here.
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