Photo by Gene Bogart
Tampa, Sebring, Starke, St George Island, Atlanta, Hilton Head, Panama City, Ft, Myers Beach, AND THEN…KEY WEST FOR HALLOWEEN!!!!!!!!!!!
Boogie Woogie Washer Woman – Rubbin and scrubbin, Scrublee ub dub! Workin for a livin, the maintenance alone is KILLING me. Oh well, I gotta keep it movin, keep it grooving, keep it rollin down the road. Yes we can can, somehow we will make it. We’ll come out on the other end of this one someday. The blues will lift us up. That’s right, Brother. You KNOW that’s right. Like the Boogie Woogie Washer Woman, just keep on keeping on. Here’s the link to a FREE mp3 of the song that got me in the rubboard groove. This song was my first serious foray into the the realm of “rubboardification”. For the 1989 Kingsnake session, I used an old washboard, a kick drum, a cowbell, a hubcap and an ashtray for my funky little drum kit. Orginally released on 1989 LP “Sauce Boss” on Kingsnake Records. Re-released 2000 on “Best of the Sauce Boss”. There are a very few “Best Of” CDs available. Get it here.
Since then the rubboard has traveled with us everywhere. All over the country, up into Canada, it’s even flown to Europe many times. It keeps on chuggin away. Something about that rhythm makes you want to get up on your feet and dance.
Photo by John Kelly
Fall is in the air.
Oyster season.
Time to make Gumbo
2 cups flour
1 1/2 cups oil
1 chicken (no bones)
1 gallon of chicken stock
2 large onions
2 large green peppers
1/2 cup LIQUID SUMMER
1 pound smoked sausage
2 medium zucchini
1 pound okra
1 pound of shrimp
1 pint of oysters
1 pound of crawdads
Make a roux: mix 2 cups of flour into 1 1/2 cups hot oil. Cook on high, stirring constantly until brown. Add the chicken, chicken stock, onions, and green peppers. Bring to a boil, then simmer down. Add salt to taste and 1/2 cup of . . . (drum roll) BILL WHARTON’S LIQUID SUMMER HOT SAUCE. Slice and add: 1 pound of smoked sausage, 2 medium zucchini, and 1 pound of okra. When the okra is done, bring the gumbo to a rolling boil and add shrimp, oysters, and crawdads. Cook for 3 minutes, or until shrimp are just barely cooked. Serve over rice and splash with more Liquid Summer Hot Sauce. This recipe feeds 8-12 people.
And it’s getting to be that time of year . . . time to order your case of Liquid Summer Hot Sauce (Datil or Habanero or a split case for getting ready for that gift giving season.
GUMBO!