The Azalea City Record
April 2007
Happy spring!
There’s a lot blooming in the Azalea City Recordings world that we’d like to share—special concerts, CD releases, new artists on the label, and links to interviews and media attention we have received. There’s also a yummy recipe from Jon Carroll!
What’s Inside
Related Links
Karen Collins & The Backroads Band: CD Release Concert/Dance—Monday, April 23rd
Institute of Musical Traditions, Saint Mark Presbyterian Church, Rockville, MD
$14 in advance, $17 at the door, 7:30
Karen’s new CD, Tail Light Blues, was just released!
In celebration, there will be a special concert and dance with Karen and the Backroads Band! This event will be a real treat with great music and the chance to kick up your heels with the Backroads Band!
Saint Mark Presbyterian Church
10701 Old Georgetown Rd
Rockville, MD, 20852
(301)754-3611
The Blue Moon Cowgirls will be opening.
To hear and order the new CD and find out more about Karen, visit karencollins.net.
Azalea City Recordings in the News!
ACR is receiving a lot of media attention!
You can hear an upcoming radio interview with ACR artist Ruthie Logston (Ruthie and the Wranglers) and Lisa Moscatiello on Metro Connection, Friday, April 20th between 1 pm and 2 pm, discussing their performance of “Tribute to Loretta Lynn” Saturday, April 21st at Black Rock Center for the Arts. Listen live at wamu.org.
Please visit our media archive link, where you will find interviews and reviews, radio and TV appearances by many of our artists.
Tinsmith Joins Azalea City
We are pleased to announce that the acclaimed band Tinsmith has joined Azalea City Recordings!
Tinsmith is a high-energy folk band that plays traditional music of Ireland, Scotland, and Appalachia. Citing influences from blues to bluegrass, and from funk to jazz to mountain music, they bring traditional songs and tunes into the new century.
They have released their new CD, An American Wake, with Azalea City.
To learn more a bout the band and their music, visit tinsmith.net.
Butternut Bevy by Jon and Meredith Carroll
This is a deelish soup that you’ll want to just put in a big cup and then dive in with your mouth open! Mmmm—any time of the year, because it feezes oh so well.
My wife Meredith and I put it together in a jiff, and folks rave (well, if closing their eyes and swooning while rubbing their tummies signifies raving).
Some folks like to garnish with roasted almonds to be fancy, but that serves to slow down the slurping. Nothing wrong with a dollop of sour cream, though. Enjoy!
—Jon Carroll
Butternut Bevy
Adapted from The Horn of the Moon Cookbook
- 6 cups peeled and cubed butternut squash
(some markets sell packages pre-cubed) - 5 cups water or stock
- 2 tablesppons olive oil
- 2 cups chopped Vidalia onion (4 onions)
- 1 teaspoon dried leaf thyme
- 4 tablespoons butter
- ⅓ cup unbleached flour
- ¾ cup heavy cream
- 1 tablespoon grated fresh ginger (or to taste)
- 1 teaspoon salt
- 1 tablespoon tamari
- black pepper to taste
Combine squash and stock or water in a 4-quart soup pot.
Bring to a boil, then lower heat, cover, and cook until tender (approximately 25 minutes).
Meanwhile, heat oil in the frying pan, and sauté the onions and thyme until tender and lightly browned.
Remove the squash from the pot, and purée with onions in blender until smooth.
Return it to soup pot.
In the frying pan, melt the butter over low heat, add the flour, and stir 1 to 2 minutes until well mixed and lightly browned.
Add cream and mix with a whisk until blended.
Add to the soup, then return soup to a simmer.
Add ginger (to taste), salt, tamari, and pepper.
Simmer 15 minutes uncovered and serve.
Makes 6–8 servings.
We really look forward to seeing you at one of our special events. Please check our website to learn more about each of our artists. Everyone at Azalea City wishes you a very happy spring!
Sincerely,
Laura Baron, Editor
http://www.azaleacityrecordings.com/
azaleanews@azaleacityrecordings.com