Bluegrass Lives!!
As I've shared before, hubbie and I lived in the North Georgia mountains for four years, in a log cabin no less. My first novel, "A Bird on Water Street," was actually born there – we lived about five minutes away from the mining town of Copperhill where the story takes place.
One of the things that made that mountain community so special was the music. We quickly plugged in with lots of bluegrass musicians playing the old tunes that had been echoing through those hills for hundreds of years. It's magic stuff.
Well every now and then, it comes out of the mountains. We had the pleasure of seeing one of our favorite bands, Ducktown Station, play at the Red Light Cafe last night.
They were fantastic, and it was so fun to hear how tight the band has become since we got to enjoy them in their early days. Lisa is a trip as she sings or plays one of the various instruments hanging on her throughout the show (guitar, mandolin, fiddle). Pete has become an expert at the dobro. And 17-year-old Jarrod rips up a banjo - keep an eye on this guy!
What a great time!
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2 Comments:
From one macaroni and cheese lover to another, here's my own recipe (in case you were lookin' for one--I write the food blog for www.families.com). Enjoy!
Cathy Ipcizade
Ingredients:
4 Tablespoons unsalted butter
5 Tablespoons all purpose flour
3 cups whole milk
4 cups shredded Colby-jack cheese, divided
¾ cup sour cream or plain yogurt
1 pound macaroni
1 Tablespoon kosher salt
½ teaspoon black pepper
To make:
Preheat oven to 350 degrees.
Boil the pasta according to package directions minus 2 minutes (it will continue to cook in the oven). Strain and combine in a large mixing bowl with the yogurt.
While the pasta is cooking:
In a medium-large saucepan, melt the butter over medium heat. Add the flour and stir with a wooden spoon for one minute to cook out the raw flour taste. Add the milk slowly, whisking to remove any lumps from the flour. Add salt and pepper. Over medium heat, continue to heat the milk mixture until it comes to a boil, stirring almost constantly.
As soon as it comes to a boil, remove the pan from the heat and stir in the cheese, mixing until it is melted. Pour the cheese mixture over the pasta/yogurt mixture and mix well with a rubber spatula.
Pour into a buttered deep casserole dish and top with remaining 1 cup of cheese.
Bake in preheated oven for 40-45 minutes until the macaroni is bubbly and the edges are starting to turn golden.
**If you'd like, you may combine breadcrumbs with melted butter and sprinkle that on top of the macaroni before baking. Personally, I like it without.
Oops, that should have posted on the posting above this one--sorry about that!
Cathy
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