Have Mercy And Say Yeah!

Sunday Gospel Brunch... Hallelujah!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

There is nothing more Southern than an amazing Gospel choir, a little soul food and a nice little libation to celebrate the day.  I always find a gospel brunch to be invigorating, exciting and inspirational. I always leave feeling ready to conquer the world... or at least the week ahead.  I remember the first Gospel Brunch I went to was at Stubbs BBQ in Austin, Texas.  Man the band and the choir were rattling the rafters.  Awesome music, food and experience...  so, come on in and fill the hole in your sole.  

The pots are on...

The Plate... 

Chicken & Waffles

Like ole Tony Joe White says - "If some of ya'll never been down South too much... I'm gonna tell you a little bit about this, so you'll understand what I'm talking bout!"  Chicken and Waffles... Yes Ma'am!

I would have never thought to put these two wonderful delicacies together, then I visited Glady's Knight & Ron's Chicken and Waffles in Atlanta.  This brought a whole new light to my thought on Soul food.  I just thought I liked Soul food.  After my experience with Chicken and Waffles... I'm in love!

What you need...

Fried Chicken -

1 lb chicken wings 

1 cup buttermilk

1 oz or 2 hot sauce

2 cloves garlic, smashed

2 sprigs fresh thyme

kosher salt and fresh ground pepper

1 cup all-purpose flour

1 tsp baking powder

1 tsp onion powder

1 tsp paprika

1 tsp cayenne pepper

Vegetable oil

Waffles - 

2 cups all-purpose flour

2 tbls sugar
1 tbls baking powder
1 tsp salt
1 1/2 cups whole milk
4 tbls shortening, melted
4 tbls unsalted butter, melted
2 large eggs
Maple syrup

What you do...

Fried Chicken - 
Whisk together the buttermilk, hot sauce, garlic thyme, salt and pepper.
Add the chicken and refrigerate for 2-4 hours.
Mix together the flour, baking powder, paprika, cayenne, salt and pepper / set aside.

Fill a wide pot with about 3 inches of oil and heat over medium heat (about 350 degrees)
Remove chicken from the buttermilk brine and place into the seasoned flour, covering completely.
Place chicken on wire rack.

Add chicken to the hot oil. (careful man... it's hot)

Fry the chicken for about 1 minute, then carefully turn as needed. 

Chicken is done when the internal temp is 165 degrees.

Waffles -
Preheat a waffle iron.
Whisk together the flour, sugar, baking powder and salt.
Whisk together the milk, butter, shortening and eggs in a separate bowl.
Pour the "milk mixture" in with the flour mixture and gently stir until well blended.
Brush the waffle iron with a little butter and fill with your mixture.
Cook for 5-6 minutes or until golden brown.
You can keep the waffles covered with foil in a 200 degree oven to keep them warm.


Serve with "Real Maple" syrup and hot sauce for the Chicken... perfect combo of sweet and spicy... just like the music.



The Playlist... 

Have Mercy and Say Yeah!

A playlist full of joyous music that will have you dancing in your seat.  Starting off with the Quincy Jones theme from "A Color Purple".  Following up with The Blind Boys of Alabama's new one, "God Put a Rainbow in the Cloud".  Etta James, Mavis Staples and the queen of gospel, Mahalia Jackson keep it rockin'.  If this doesn't get you movin' and groovin'... well something's wrong. 

Crank it up and pass the chicken please.
Rock on Brother!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Tangerine Gin Fizz

1 oz Gin
4 oz Fresh Tangerine Juice
Top off with Champaign

A little twist on the old Mimosa... and as refreshing as it sounds.

Can I Get An Amen?!!!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Char Me Up

If You Char Me Up, I'll Never Stop!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Stormin' Norman, world class and award winning Oyster Shucker, serving up some Chargrilled Oysters at Acme Oyster House down in New Orleans.   Yep, ole Norman is world famous.  Don't believe me ... just ask him.  Then sit back and listen to all of his wonderful tales, stories and photos of competitions he has won.  
Don't ask for a waitress to seat you.  Just belly up to the bar and watch the magic. 
Like the Jimmy Buffett song says... "give me oysters and beer, for dinner everyday of the year and I'll be fine".

The Pots are on...

The Plate... 

Chargrilled Oysters with French Bread

The first time I had Chargrilled Oysters I thought I died and went to heaven.  This is simply the best damned way to eat an Oyster known to man.  I mean it's got all of my favorite food groups... butter, garlic and cheese.  Oh yeah, don't forget about that awesome french bread; which comes in handy for sopping up all that sauce after eating the Oysters. And, by the way, go ahead and make two or three dozen... one just ain't gonna cut it. 

What you need...

The Sauce - 

1 stick of unsalted butter

1 tbls Kosher salt

1 tbls Fresh ground pepper

2 cloves minced garlic

1 tbls fresh lemon juice 

Whisk together all ingredients.

1/4 cup Romano Cheese

1 tbls minced Italian Parsley

Lemon wedges

Fresh French bread

The Oysters - 

1 Dozen large freshly shucked Oysters on the half shell (preferably Louisiana or Apalachicola)

What you do...

Heat your grill as hot as you can get it.  Place the oysters on the hottest spot and let them cook in their own juices for about 2-3 minutes.  Then top each oyster with a generous amount of sauce.  When the sauce starts to bubble sprinkle each oyster with Romano cheese.  Continue cooking the Oysters until the edges of the shells get nice and brown. 

Garnish with parsley, serve with lemon wedges and French bread. 

The Playlist... 

Char Me Up!

Classic New Orleans Happy Hour music.  Just like being at the bar in the Quarter Baby!  A little Stones to get us started, a little NOLA twist on some old classics and some great oldies.  Check out Big Sam's Funky Nation on "Hard to Handle" or Bonerama covering Led Zeppelin's "Ocean"... Awesome! Welcome to the party.

Hey Norman... One more dozen please sir!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Abita Andygator

Ok what did you expect with oysters? 

If you haven't tried this beer you need to.  

Andygator is a high gravity, German pale malt. 

Great for putting out the fire, but careful.... 8% alcohol.

Tell Em' Norman Sent You!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Dia De Los Muertos

A 3000 Year Old Celebration Of Friends & Family

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Dia de los muertos is a Mexican holiday that focuses on family gatherings to pray for and remember friends and family members that have passed.  Similar to the Catholic church's "All Saints" day, it is truly a time of fellowship and remembrance. Also, a time to catch up with old friends and have a true Mexican feast and celebration. Tons of food, drink and music. 

We lost a family patriarch this year, my father-in-law.  Larger than life, a man of God and willing to help those in need without hesitation or discussion; he was a man's man who truly loved life, his family and friends.  And... no one put on a feast bigger or better than Gerald Wilkins.  

So let the Fiesta begin! This one's for you big man.

The Pots are on...

The Plate... 

Corn & Poblano Lasagna

Ok, I must confess... I love, love Mexican and Italian food (as if you couldn't tell from my previous post).  In fact, a friend of mine and I discussed the possible opening of a restaurant with a fusion of the two and call it Antonio Lopez.  You know, you could have Italian sausage tacos, Nacho pasta, or hey... Corn & Poblano Lasagna.  Sounds good to me. 

What you need...

4 Tbsp unsalted butter

3 cloves garlic, minced

2 cups fresh kernel corn

2 cups heavy cream

1 tsp thyme

Salt and freshly ground black pepper

1/2 cup thinly sliced white onion 

4 poblano chiles (charred peeled, stemmed and seeded)

1 large zucchini thinly sliced lengthwise

Twelve 7 by 3 inch no-boil lasagna sheets

2 cups shredded Oaxaca cheese or mozzarella

What you do...

Preheat oven to 350 degrees

Melt 2 tbls butter in a medium saucepan

Add 2/3 of the garlic and the corn, saute for 5 minutes. 

Stir in cream

Cook over medium-low heat for 5 minutes

Turn off the heat and let cool slightly

Transfer to a blender and season with the thyme and some salt and pepper

Puree until smooth

Heat the remaining 2 tbls of butter in a small skillet over medium heat

Add the onions and saute (about 5 min)

Add the remaining garlic and cook for an additional 1 minute

Mix in the poblano strips and zucchini

Cook for 5 minutes

Season with salt and pepper

Turn off heat

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8 inch baking dish

cover with a layer of 3 lasagna sheets

Spread 1/4 of the cheese over the pasta

Repeat the layering 3 more times

Cover with foil

Bake until the pasta is cooked and tender (about 50 min)

Remove the foil and turn up the temp. to boil

Boil until golden brown (8-10 min)

Let stand for 10 minutes, then dig in

Recipe courtesy of Marcela Valladolid

The Playlist... 

Dia De Los Muertos

What can I say... I love this music. Something a little different for your fiesta. Remember we want to pay our respect, but come on man... it's a celebration of their life. Love the old school classics; Tequila, Cielito Lindo, and La Bamba (does anyone do a better version than Los Lobos?). And... If you don't party with the Los Lonely Boys... well, you should (check out their cover of "Evil Ways").  So, here's to all that went before us. Party on!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Devil's Water / Habanero Infused Tequila  

A little prep...

One Habanero chili
750 ml Tequila 
Quarter the habanero removing the seeds. 

Place the pepper 
slices in your tequila of choice and infuse for 1-7 days. 
Once the tequila has reached the desired temp (the longer
it stays the hotter it gets), strain to remove peppers. 
Now you're ready!!!

Ultimate Margarita...
2 oz cup freshly squeezed lime juice
1 Tbls sugar
1 oz  Grand Marnier
1 oz  Triple Sec
2 oz  Habanero Tequila
Ice

Combine all ingredients in shaker. Shake and pour into
glass rimmed with salt. Garnish with lime. 
 

Vaya Con Dios Mi Amigos

Please... Day Drink Responsibly 

& 

Keep On Cookin!

Dedicated to Gerald Wilkins

We were blessed to have you in our lives

Deja VooDoo

The Feeling That Something Bad Is About To Happen ... Again!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Not for the feint of heart ... Today's menu is full of Louisiana Hoodoo, smoky swamp blues, a little VooDoo chicken and a special brew from the VooDoo Queen herself.  
So, come on in and follow us through the low hanging moss deep into the bayou.  
Watch out for the gators (you know they love chicken). And, be careful you don't see you a Loup Garou.  Tis the season...

You gonna need a little Gris Gris to survive this adventure.

The Pots are on... 

The Plate...

VooDoo Chicken Wings

At the restaurant we always had the one customer that said - "That all ya got? I wanna see some real heat!"  So, when we did our wings, we offered them regular, spicy or VooDoo!  

Made people sign a disclaimer.  Hell, if you ate six wings without passing out we even gave you a certificate. 

See, the secret was to get a hot sauce that, at first wasn't that bad; but on the back end... Katie bar the door and bring out the fire extinguisher! 

So... consider yourself warned.  

Use extreme caution! May cause spontaneous combustion... Proceed at your own risk!!!

What you need...

3-4   lbs chicken wings
1/4 cup olive oil

Dry mix -

4 tbls smoked paprika
2 tbls dry mustard
2 tbls sugar
2 tsp cumin
2 tsp salt
1 tsp cayenne pepper

VoooDoo Sauce -
1 cup butter
2 tbls minced habanero pepper
2 tbls minced serrano pepper
1 cup Frank's XTRA Hot Cayenne Pepper sauce
1 tsp cinnamon
1 tsp fresh ground pepper
1tsp lemon juice

Blue Cheese mix -
1 cup sour cream
1 cup mayonnaise
8 oz blue cheese, crumbled

What you do...

VooDoo sauce - Melt butter in a large skillet over medium heat.  Add Frank's sauce, minced peppers cinnamon, pepper and lemon juice. Stir then let simmer for 3-5 minutes.  Cool, then puree in blender.


The Wings - Set your grill to Med-High, about 400 degrees.  Coals on one side so you have hot side and cool side.
Toss wings in olive oil.  Rub the wings with dry mix and let them set up for about 30 min.
Put the wings on the hot side of grill and cook for about 4 min. per side.  Move to cool side of grill and cook for additional 2-3 min. 

The Playlist...   Deja VooDoo

Some good ole Swamp Blues for ya.   I love Tony Joe White and very excited to see that he just released a new CD "Hoodoo". Check out "Who You Gonna Hoodoo Now?"(Awesome cut).  And... if your not familiar with the "Boy Wonder" guitar slinger, from Louisiana... Mr Kenny Wayne Shepherd, well let's just say that you are in for a treat. Crank it Up!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Marie Laveau's Swamp Water

This will put you in a trance - 

1 oz Whipped Cream Vodka

2 oz White cranberry juice

2 oz grapefruit juice

1 oz Midori Melon Liqueur

 

Click here to witness the experience of VooDoo Wings Post 

Watch out for the Loup Garou!

Please... Day Drink Responsibly 

& 

Keep On Cookin'

Hangovers and Heartaches

Featuring the music of Robb Barkley

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Mr. Barkley... what can I say.  A restauranteur, songwriter, Chef in his on right and great friend.  We have shared many a recipe and many good times (or as we call it... Making Memories).
So, pay attention, we are both experts in the field of Hangovers... and well yeah heartaches too.  I was lucky enough to accompany ole Robb in the studio for a couple of his recordings;  great talent with a little old school style.  Could be the PBR... just saying.  So, come on in the kitchen.

The Pots are on...

The Plate...

Green Chili Grunge Burger / Sweet Potato Fries

So... You partied all night like a Rock Star. Now you're swearing it "will never happen again". There are all kinds of theories about curing this pain. Some folks prefer the "hair of the dog". My bet is on greasy grub and alcohol-absorbing carbs. (Or at least that's what I always tell myself.) So, here you go... The Hangover Helper.

Ok, get off the couch and get cookin'!

What you need...

3/4 lb ground beef (80-20)
3/4 lb ground sirloin
Brioche hamburger buns
1/4 cup cilantro
3 cloves garlic
1 4oz can chopped green chiles
1 small yellow onion chopped
1/4 cup olive oil
1 tbs Kosher salt
1 tbs fresh ground pepper
cheddar cheese
lettuce and tomato
Spicy chipotle mayo (purchase in store or make your own... 1/2 cup mayo, a chopped chipotle, 1/4 chipotle sauce from can, mix all together)
brioche bun
one egg
1 tbs Tabasco sauce

What you do...

Heat up the grill to medium-high, about 400 degrees. 

Mix cilantro, garlic, green chiles, onion and olive oil in blender to make a paste.

Mix the "paste" in with the ground beef and sirloin. Divide to make 1/4 lb patties and salt / pepper both sides. 

Grill burgers about 3-4 min per side (only flip once). 

In the meantime... Fry one egg with a dash of Tabasco sauce. 

The last minute put a slice of cheddar on each patty.
Build your burger on a Brioche bun with spicy mayo and top with fried egg, lettuce and tomato.

Sweet Potato Fries -
Olive Oil for tossing
5 Sweet potatoes, peeled and sliced into 1/4 inch long slices
1 tbs chili powder
1 tbs smoked paprika
1 tbs Kosher salt

Preheat oven to 450 degrees.  Line a sheet tray with parchment.  Toss sweet potatoes in a large bowl coat with olive oil. Mix chili powder, paprika and salt and sprinkle on potatoes. Bake until tender, about 20 minutes,  turning occasionally.

The Playlist...

Hangovers and Heartaches

My ole buddy Robb singing about a place we've all been.  In the fashion of an old George Jones' tune, he reminds us that "Hangovers and Heartaches make a wreck of your life".  But, hey it's ok... have another beer and get back on that horse. Hey bartender, pour me a vacation. 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

H&H Bloody Mary

The best and spiciest Blood Mary you've ever had!

6 oz Zing Zang Bloody Mary Mix
2 oz (at least) Deep Eddy Vodka
1 Tbsp fresh squeezed lime juice
1 Tsp celery salt
1 Tsp horseradish
1 Tsp cayenne pepper
1 Tsp fresh ground pepper
2 Garlic stuffed olives
1 boiled shrimp (optional, but nice touch)
1 slice of lime for garnish
1 stalk celery
splash of Worcestershire sauce


pour Bloody Mary mix, Vodka, lime juice, salt, horseradish, and cayenne pepper in shaker.  Pour into tall glass add splash of Worcestershire and ground pepper.  Garnish with celery, olives and lime.

Step 2 (optional) chase with PBR tallboy... see don't you feel better?

Hey, you can't drink all day unless you start first thing in the morning.  Just saying...

Hangovers & Heartaches on You Tube

Available on iTunes

Have another Bloody,  

Please... Day Drink Responsibly

&

Keep on Cookin'!

Dino Martini

A romantic night at Cafe Italiano 

kind of... hey, it's what you make it!

"Drink to me only... that's all I aks... ASK.  And I will drink to you!"

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Hey Pallies, it's about that time.  Dinner is poured... I mean served.  I would have loved to eat dinner with the "cool one".  I just love cooking a little Italian dinner with some cool music to sing along with.  And, let me tell you... after a couple of glasses of wine ole Dino and I sound pretty good together.  (If that sounds scary, you ought to hear me singing along with Luciano Pavarotti.)  Anyway... one of my favorites is Italian night.  Start with a good martini and finish with some good wine with dinner.  For our "Plate" tonight I recommend Pinot Grigio Ramato.  It's a wonderful dry wine with a little rose' tint. 

The Plate... 

Grilled Swordfish with Roasted Poblano Fettuccine Alfredo 

Ok, with apologies to Dino I'm going a little Tex-Italiano on ya. I think your gonna like it.  You get the sweet creamy Alfredo with the slight heat of the Poblano, perfect combo.  The trick is to marinate and grill this firm and wonderful piece of fish just like a steak.
My boys used to come over for Italian night, and this was always the dish of choice.  If you are even thinking about starting your diet.... do it tomorrow.  This is one "rich" dish.  And, I think you are going to be surprised how easy it is to make.

The pots are on...

What you need...

4 (5-6 oz each) Swordfish steaks

4 cloves garlic

1/2 cup Soy Sauce

1 tsp Kosher salt

1 tsp fresh ground pepper

1 tbsp lime juice

2 poblano peppers

18 oz Fettuccine 

2 cups grated Parmesan cheese

2 1/2 cups heavy cream

1/2 cup lemon juice

12 tbsp butter

What you do...

Combine the Soy sauce salt, pepper and lime juice for your marinade.  Marinate the swordfish for 30 minutes before hand.  

Set your grill to med-high, about 400 degrees.  

Grill Poblano peppers until blackened on all sides.  When done place in zip lock bag to sweat.  This will help separate the skin.  

When peppers cool, peel away skin, seeds and slice julian style. 

Put the swordfish directly on the grill and cook about 3 minutes per side. 

Meanwhile cook the pasta in a large pot of boiling salted water until tender, but still firm to the bite. 

Drain pasta and set aside. 

Stir 2 cups of the cream and the lemon juice in a skillet to blend.  Add the butter and cook over medium heat to melt the butter. Remove from the heat.  

Add the pasta and toss. Add the remaining cream and Parmesan to the cream sauce. Toss the pasta mixture over low heat until the sauce thickens, about 1 minute. 

Put pasta with sauce on a plate top with the Swordfish steak and finish off with Poblano peppers.  

The Playlist..

Dining with Dino

Ok, I mean come on... is there any better music to sing along with?  I don't think so.
Try cooking this dinner and playing Justin Bieber, just doesn't work.  This is one of those playlist you really need to crank up a little while you are cooking.  Then you can turn it down a little for dining.
At least that's what my wife always says... "Turn it down"!
So, Sweetie besame mucho and pass the pasta please.

The Bar...

"Flame of Love" Dino's Favorite 

"You can't buy happiness... but you can pour it"! - Dean Martin

2oz Vodka

Splash of Fino Sherry

Caramelized orange peels

Orange peel to coat glass

Click on the video for the original recipe

 

Ok folks, remember... 

Don't drink & drive, don't even putt! 

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

One Foot Out The Trailer

A little bit of Chicken Fried - Featuring the music of Rolling Nowhere

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Come on in boys and girls... Today were serving up some deep fried tunes, a little bit of "Chicken Fried" and Whiskey. 
Like the boys from Rolling Nowhere say - "It's a whiskey drinkin', no time for thinkin' night." 
So come on in for some "Psychedelic Junkyard Folk" music, a dish that's about as Southern as it gets and a traditional whiskey cocktail.  
There's a crispness in the air, fall is here.  So, slow down.  Pull up a chair (or bucket) and come join me on the porch.  I think I hear a Canjo in the distance.

The Pots Are On... 

The Plate... 

Chicken Fried Steak / Jalapeno Cream Gravy

Growing up in South Texas you could find you some Chicken Fried Steak on just about any corner, (not good Chicken Fried Steak, but everybody had it on the menu).  I remember we would drive miles for the best (and the biggest) Chicken Fried Steak.  

I do have my favorites... Shady Grove in Austin makes theirs with Hatch green chiles  and Pepper Jack cheese. Raven's Grille in Euless Texas has a Double Barrel Chicken Fried Steak (the biggest and the best, with cream gravy). Man, I could go on and on. 

Some folks like to crisp it up by putting crushed crackers in their batter, but I like a good ole light golden brown flaky batter myself.  

It's all in the Gravy... I do take liberties with the gravy by adding a little Jalapeno, but if you've been following along you know that "I Like My Peppers".  "Some like it hot, and some sweat when the heat is on"... sorry, starting channeling a little eighties Power Station. 

What you need...

1/2 cup vegetable oil
2 1/2 lb top round steak
Salt and freshly ground black pepper
1 1/2 cups all purpose flour
1 tsp cayenne pepper
1 tsp smoked paprika
4 eggs beaten
1 1/2 cups whole milk
1 Jalapeno seeded and minced
Chopped parsley leaves

What you do...

The Steaks... 

Heat your skillet over medium-high and add the vegetable oil. 

Ok, this is the fun part... pound out the steak with a meat mallet until they're about 1/4 inch thick (or thin). 

Salt and pepper both sides of the steak. 

Mix the flour, cayenne and paprika together in a bowl or dish. Take the eggs and beat in another bowl.

Test your oil by flicking an ooch of flour in the pan. If the oil splits, you're in good shape.

Ok, now your gonna use the ole double dip method with your steak. Take a steak and lay in the flour, covering both sides of the steak with flour. Now dip it in the egg and then back into the flour. 

Alright, now carefully place the steak in the skillet.  (Remember you just tested it... it's Hot!) 

Cook until golden brown, about 5 minutes a side. 

When finished place the steaks on a sheet tray. Keep warm in oven. 

The Jalapeno Cream Gravy...

When the steaks have been cooked, pour off all but about 2 tbs of the cooking oil and turn the heat down to low.  Add 3 tbs of of the leftover flour mix to the oil and whisk to create a paste.  Cook until golden... won't take long, about a minute.  Now, gradually add the cup and 1/2 of milk and keep whisking.  

Now add the jalapenos and let it cook until thickened; about 10 minutes. 

Pour gravy over the steak and garnish with parsley. 

The Playlist... 

One Foot Out The Trailer

The first time I saw Rolling Nowhere was at the Chomp & Stomp festival in Atlanta's "Cabbage Town". I was in a trance. 

The music was... well it's kinda like... well let's just see what Brad has to say.  According to Brad Cochran, founding member and lead Canjo player of Rolling Nowhere, this best describes our music - "Imagine you're sitting on a rusty bucket on the bank of a river, drunk, with a broken heart near a Southern town in 1937 with a large mosquito bite above your left eye. That's the sound of Rolling Nowhere."

So, what's a Canjo?... a washboard percussion experiment of sorts.

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Bourbon Old Fashion

2 oz Bourbon

1 tsp sugar

4 dashes Angostura bitters

Splash of Club Soda

Garnish with Orange slice and Maraschino Cherry
(Ice cube optional... you know who you are!)

Rolling Nowhere - Junkyard Folk

Click here for Rolling Nowhere Website
Rolling Nowhere on Facebook

Available on iTunes

Please... Day Drink Responsibly 

& 

Keep On Cookin'