Our good friend and fellow musician Maurice "Mo'Fessor" McConnell decided to move to Hawaii with his sweet wife Karen a few months ago. His departure date was to be Jan 11., so at the time I write this, they are there already.
Mo played in Satin Love Orchestra for 4 years I think. We were in LA when he joined, so I'd have to check with one of the other band-mates for accuracy of when he started. But he was a great member of the group, such a gentle soul, and a terrifically talented musician. We will miss him in the band, and wish he and Karen all the best on their new adventure.
On Wed, Jan 5 a bunch of musicians got together at Diablo's in Eugene to 'jam' him farewell. He was on keys, and super drummer Tim Donahue was holding down the throne all night. Sax great Paul Biondi was the glue helping organize the musicians, and jamming with the different groups as well.
He started at 8pm with some great blues musicians. His mates from Mr. Wizard got up a bit later and cranked out some killer rock and funk including the funkiest version of "Brick House" I've ever heard. Me, Shelley, Joe Weber, and Rica Wright joined him for a few Satin Love tunes, then his friends from Frown Squad got up to rip out a few of their covers. We finally had to leave at 11, and I could tell that Mo was gonna be playing for quite a while longer. He still had his brothers to come up, plus numerous other musicians in the cue wanting to join him for one last note with the guy. In the meantime, a whole bunch of dancers from a club weaved all over the dancefloor, loving the night of great music they were getting to absorb.
It is obvious that Mo's sweet spirit, and talent have gained him so many good friends from the way that place was packed that night. I felt so good for him to see the fruits of his kindness and abilities to mold himself to so many musical situations.
We love you Mo!!!!
Shelley & Cal
Tuesday, January 18, 2011
Sunday, January 16, 2011
Three Recipes - Baked Potatoes with Gruyere, Quesadillas, Apple Salad
Hi All,
We were recently asked to share 3 vegetarian recipes for a mommy blog interview we were doing. On several different nights when we were cooking in, and wrote the recipes down we were making up that night. Of course, Shelley gets most of the credit, as she is wayy ahead of Cal in the understanding of ingredients, and cooking techniques. Don't get in a tizzy over this, this is Cal writing. Shelley does not assert that. Anyway, here are the three recipes!
Vegetarian Recipes by Shelley & Cal - The first two are original recipes that we created and tried in the past few weeks. The third is a family recipe created by Shelley's mom.
Baked Potatoes topped with Gruyere Garlic Broccoli Saute
2 big bakers or 4 small russet potatoes
2 tablespoons olive oil
4 oz gruyere cheese, grated
2 broccoli spears, chopped
2 oz finely chopped onions
2-4 cloves garlic, chopped
2 tablespoons of flour
2 tablespoons of butter
1 1/2 cups milk
1 cup white table wine
1/4 cup chopped parsley
pinch black pepper
salt
Bake the potatoes at 400 (cooking time will vary 45-1hour).
In a medium sauce pan, drizzle 2 tablespoons olive oil. Saute the garlic, onions, broccoli on medium heat until soft. Add the wine and reduce. Season with salt & pepper.
In a another small sauce pan, melt the butter, whisk in the flour, cook flour for one minute, then add milk & cheese and continue to whisk until creamy.
Meal for Two
Pour cheese sauce over cooked potatoes and top with garlic-broccoli mixture, garnish with parsley.
Super Duper Quesadillas
Ingredients:
8" flour or whole wheat tortillas
2 oz grated cheddar cheese
2 oz grated pepper jack
1 small can of sliced black olives
1 ripe avocado cut into small pieces
3 green onions chopped
1 clove garlic chopped (for health!)
1 small can green chiles
1 can refried beans (you will need to spatula thin layer of beans onto tortilla)
Serve with:
your favorite salsa
sour cream dallop
Heat pan to medium low heat. LIghtly butter (or oil if you prefer) one side of tortilla and place butter side down in pan. Line tortilla with some of all of the ingredients while it's in the pan, place another buttered tortilla on top. Cook until golden brown and flip. Cook another few minutes until cheese is melted.
Remove from pan to cutting board and cut into quarters. Serve with sour cream and salsa on side.
This can make 2-3 quesadillas if you portion out the tortillas and ingredients.
Cabbage Apple Salad -
Dressing
1/2 Cup Mayonaise
1/4 Cup Vinegar
1/2 Cup Sour Cream
1/4 Cup Sugar
Salad
2 Fuji apples peeled, chopped -
1 medium cabbage, cored, finely shredded
2 large carrots - peeled, shredded
1 bunch scallions finely sliced
Prepare the Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
We were recently asked to share 3 vegetarian recipes for a mommy blog interview we were doing. On several different nights when we were cooking in, and wrote the recipes down we were making up that night. Of course, Shelley gets most of the credit, as she is wayy ahead of Cal in the understanding of ingredients, and cooking techniques. Don't get in a tizzy over this, this is Cal writing. Shelley does not assert that. Anyway, here are the three recipes!
Vegetarian Recipes by Shelley & Cal - The first two are original recipes that we created and tried in the past few weeks. The third is a family recipe created by Shelley's mom.
Baked Potatoes topped with Gruyere Garlic Broccoli Saute
2 big bakers or 4 small russet potatoes
2 tablespoons olive oil
4 oz gruyere cheese, grated
2 broccoli spears, chopped
2 oz finely chopped onions
2-4 cloves garlic, chopped
2 tablespoons of flour
2 tablespoons of butter
1 1/2 cups milk
1 cup white table wine
1/4 cup chopped parsley
pinch black pepper
salt
Bake the potatoes at 400 (cooking time will vary 45-1hour).
In a medium sauce pan, drizzle 2 tablespoons olive oil. Saute the garlic, onions, broccoli on medium heat until soft. Add the wine and reduce. Season with salt & pepper.
In a another small sauce pan, melt the butter, whisk in the flour, cook flour for one minute, then add milk & cheese and continue to whisk until creamy.
Meal for Two
Pour cheese sauce over cooked potatoes and top with garlic-broccoli mixture, garnish with parsley.
Super Duper Quesadillas
Ingredients:
8" flour or whole wheat tortillas
2 oz grated cheddar cheese
2 oz grated pepper jack
1 small can of sliced black olives
1 ripe avocado cut into small pieces
3 green onions chopped
1 clove garlic chopped (for health!)
1 small can green chiles
1 can refried beans (you will need to spatula thin layer of beans onto tortilla)
Serve with:
your favorite salsa
sour cream dallop
Heat pan to medium low heat. LIghtly butter (or oil if you prefer) one side of tortilla and place butter side down in pan. Line tortilla with some of all of the ingredients while it's in the pan, place another buttered tortilla on top. Cook until golden brown and flip. Cook another few minutes until cheese is melted.
Remove from pan to cutting board and cut into quarters. Serve with sour cream and salsa on side.
This can make 2-3 quesadillas if you portion out the tortillas and ingredients.
Cabbage Apple Salad -
Dressing
1/2 Cup Mayonaise
1/4 Cup Vinegar
1/2 Cup Sour Cream
1/4 Cup Sugar
Salad
2 Fuji apples peeled, chopped -
1 medium cabbage, cored, finely shredded
2 large carrots - peeled, shredded
1 bunch scallions finely sliced
Prepare the Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
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