I love living in a place where you can go out in your yard on January 14th and pick a big ol basket of fresh organic oranges.  YUUUUMMMMM!

So we are going to soak up the Florida sunshine for a couple o weeks till we take it up north for Fat Tuesday.  Here’s where we will be.  The Florida State Fair in Tampa, the International Fiddler Crab Festival in Steinhatchee, the Paradise in Pensacola Beach and the St. Andrews Mardi Gras Celebration in Panama City, Florida.  Then Tomkins College in Dryden, NY, the Lafayette Tap Room in Buffalo on Fat Tuesday, Cayuga College in Auburn, NY, the Blues Museum in Windsor, Ontario for a Sauce Boss induction into the Canadian Blues Museum, and then back in the states at the River Raisin Center for the Arts in Monroe, Michigan.

And make plans to attend the Planet Gumbo benefit on First Friday March 6th at Railroad Square Art Park in Tallahassee, FL. Admission is free and open to the public and the show starts about 6pm.  If you would like to donate to the silent auction or to volunteer to help Planet Gumbo on that day, please email info@sauceboss.com. Or you can make a donation to Planet Gumbo RIGHT HERE.

Y’all come on down and see us.

IT’S TIME TO RECOGNIZE OUR ARTISTS AND MUSICIANS!
Quincy Jones has started a petition to ask President-Elect Obama to appoint a Secretary of the Arts.  While many other countries have had Ministers of Art or Culture for centuries, The United States has never created such a position.  We in the arts need this and the country needs the arts–now more than ever.  Please take a moment to sign this important petition and then pass it on to your friends and colleagues.
http://www.petitiononline.com/esnyc/petition.html

CAP’S CUE CLUE
Once in a while, you’ll be driving down the road on a Sunday afternoon and you see some old codger in his old 60s Cutlass convertible, or even better, an old Goat (Pontiac GTO) idling at a stoplight, and it just gives you a good old nostalgic feeling. The  ’60s were good to me.  That was before we all woke up to the realities, which are all too apparent today.  We blissfully went about our biz, oblivious to the storm brewing over our heads.  That makes it all the more poignant if you’re still here after all this time.  So all those relics we have hanging around are precious.  Such is a place in Syracuse, New York.  Cap’s Cue Club is a time capsule right out of a Paul Newman/Jackie Gleason movie.  From the handmade wooden cue lockers to the bleachers, to the old guys playin’ the game they have played for fifty, sixty years, this place is O-riginal.  The ghost of Minnesota Fats wafts through the hall as the clack of breaks and the bumps of rails and thumps of sinkers provide a sound track for your own pool hall movie.

Dickey and his sister  have carried on the tradition all the way into 2009.  They have taken great care to keep it just as it was when the place was brand new.   The scene is super chill, and the food is like home.  No fast food corporate recipes here. NO SIR!  The  meatball recipe, is  a family secret, and a mid afternoon meatball sub between games hits the spot. The prices are ridiculous. Check out this breakfast menu!  They’re giving it away, and the  folks here are down home nice to be around.  A place like this is as hard to find as a ’62 Goat Ragtop. So why not have a few games, sit at the counter for a snack, soak up the atmosphere,  and remember how it was.  Rack em.

Cap’s Cue Club
1895 Teall Ave.
Syracuse, NY 13206
Phone Number is (315) 701-0101

AND FOR ALL Y’ALL WHO DON’T HAVE FRESH ORANGES IN YOUR BACK YARD, HERE IS A GREAT RECIPE FOR PORK ROAST USING MY LIQUID SUMMER ORANGE MARINADE
Mix in a small bowl:
1 large can of orange juice concentrate, thawed
1/2 bottle of Liquid Summer Datil Pepper Hot Sauce
2 tablespoons honey
2 tablespoons mustard.
1 head of peeled garlic cloves

Take a 2-3 pound boneless pork roast and poke 1″ deep holes all over it.  Insert a peeled garlic clove into each hole.  Put the pork roast in a one gallon zip loc bag (or plastic bowl with a tight fitting lid) and pour in the orange juice mixture.  Shake it up and put it in the refrigerator.  Shake it up several times a day for the next couple of days (or longer).  Put in a 350 oven for about 30 minutes per pound, or until thoroughly cooked. Baste the roast as it cooks with the marinade.