Phil and Phriends Viola Lee Blues>Cumberland Blues>Viola Lee Blues>Cumberland Blues>Viola Lee Blues, Glens falls 2007 (AMAZING!), BC Musician Magazine updates, new music from The New Groovement, **#FARETHEEWELL #Dead50 ANNOUNCEMENT** #MrFireWizard's themed, crowdsourced playlist of "What people's walking down the street theme song is", special guest Little Pharmer and MORE!
LADY ANTEBELLUM -DANCING WITH MY HEART KEITH URBAN- YOU’LL THINK OF ME LEIGHTON MEESTER- A LITTLE BIT STRONGER LUKE BRYAN- ROLLER COASTER PROMO-LN-VOLUNTEER PROMO-FREE TICKETS ANNE BIDDIE - I’M SORRY BEN TROY- MUSIC MOVES BIG TOM- THE GNR STEAM TRAIN ALAN JACKSON -THANK GOD FOR THE RADIO PROMO-BREAKING BREAD
DAVID NAIL- I’M A FIRE COWBOY LARRY- FLAME OF LOVE FLORIDA GEORGIA LINE- DIRT CAITLIN- COAT OF MANY COLORS DEREK RYAN- HOLD ON TO YOUR HAT DERMOT MORIARTY&MARGO MEMORIES PRECIOUS MEMORIES FOSTER & ALLEN- GOLD AND SILVER DAYS GARETH PRITCHARD- KNEE DEEP IN MY HEART GERRY GUTHRIE- SECOND HEART DEREK CAMPBELL- KILLYBEGS DAMH THE BARD- THE HILLS THEY ARE HOLLOW BRUNNUHVILLE- RIVER OF TEARS-Moved to last song position LANA GIBSON- OLD LOVE LINGERS LIMELITE- MY DARLING WIFE THOMAS GILLESPIE- BLUE MAGIC PADDY O’BRIEN- MARION’S ROSE THE ELDERS- BETTER DAYS AHEAD BURNING BRIDGET CLEARY- THE BALLAD OF TIM EVANS ADRIAN VON ZEIGLER- MY BLACK ROSE
SOUP OF THE DAY -BOK CHOY/MUSHROOM/TOFU
The stock for this soup should be light in flavour. To use canned or boxed stock, use 3 cups (750 mL) stock and 2 cups (500 mL) water. Serve the soup alongside the dumplings, as you would a side vegetable.
Chinese Chicken Stock Ingredients 2 lb (907 g) chicken pieces, (backs, legs) 3 slices gingerroot 2 green onions, (white and light green parts only) 1 sprig coriander, (root and stems only) 2 tbsp (30 mL) Chinese rice wine 1 tsp (5 mL) peppercorns 1/2 tsp (2 mL) salt Preparation In Dutch oven, bring chicken and 10 cups (2.5 L) water to boil; reduce heat to simmer. Skim off scum. Add ginger, onions, coriander, wine, peppercorns and salt; cook until flavourful, about 2 hours. Strain through fine sieve. Skim off any fat. (Make-ahead: Let cool; cover and refrigerate for up to 2 days.)
Soup Ingredients 5 cups (1.25 L) Chinese Chicken Stock Recipe 1 pkg (300 g) regular or medium tofu, cut into 3/4 inch/2 cm cubes 1 cup (250 mL) thinly sliced mushrooms 4 cups (1 L) chopped bok choy or spinach or napa cabbage, (12 oz/375 g) 1/2 tsp (2 mL) salt, approx (optional) 1 thinly sliced green onion 1/2 tsp (2 mL) sesame oil 1 pinch white pepper 1/4 cup (60 mL) coriander leaves, (optional)
Preparation In Dutch oven, bring stock to boil; add tofu and mushrooms. Reduce heat and simmer until mushrooms are tender, about 3 minutes. Add bok choy; simmer until tender-crisp, about 3 minutes. Taste and add salt if desired. Transfer to serving bowl. Sprinkle with onion, sesame oil and pepper. Top with coriander (if using).
