Oh! Such fun we had!

Doug and Corrina were the best of hosts tonight at the Progressive Torch and Twang radio show. They asked great questions, they had us play 4 songs live (one from the CD) and they played six cuts (!) from our CD (which has 14 cuts total). Wowie. And they were fun as well. You can not ask for better hospitality than we had tonight. Thanks so much, you guys!

Now, I wonder if I’ll ever get to sleep. I’m on such an adrenaline rush I can barely sit still. It was supposedly a “day off” for me today but I spent time doing publicity for our Sunday show and this radio spot. I did get some good food at New Aladdin’s restaurant and stopped by briefly at Rae’s to do a little bit of business. But it was mostly Fabulous Heftones Day. I enjoyed it.

Now I will go sit on the couch and try to mellow out by knitting the yarn I spun from Bonkers! fiber, dyed by Tracy Bunkers. I’m making a chunky shawl, something on the order of a crescent or semi-circle shape. The yarn is so colorful it’s like knitting an old fashioned rose garden minus the thorns. Busy, but fabulous!

Let’s hope the knitting calms me down so I can actually get to sleep tonight. I need to breathe. Yeah, breathe!

I had it wrong… the station where we will be tonight calls itself 89 Impact and I thought it was at 89.1. It is really 88.9! Whoops. You might have found it anyway, but these days with digital tuners you may have missed out.

So, here’s the real scoop:

Progressive Torch and Twang
WDBM 89 Impact radio (tune 88.9)
(limited broadcast area, mostly East Lansing)
Show 8pm – 11pm, Fabulous Heftones start around 9pm.
Tonight. Tuesday, June 20, 2006

I have heard rumors that this show also airs on WKAR 90.1 but I can not find any information on it anywhere on the web, so it may just be a rumor.

Photo: Fabulous Heftones at Altus, Valentines Day 2005. Photo by Regina Fry.

Thanks as always for your support, local friends!

Funny, things happen to those who wait. I remember the time I made homemade shortbread. It came out a bit scorched on the edges and tasted like sand. I trimmed all the scorched pieces, threw them away, and saved just the middle part overnight. Thought I’d really screwed up.

But shortbread is basically sugar, flour and butter. And overnight the butter was able to slowly seep into the flour. And in the morning they were gorgeous and tasty. And I wished I could get back all the bits I’d tossed.

So it has been with the granola bars of last night. They were light and crumbly last night. This morning? crunchy, chewy, whole. Very few crumbs, no more than any other granola.

It still is a bit too molasses, not enough ginger for my expectations. Susan wrote that I could use applesauce. I think I’ll sub that for the egg next time. Somehow I forgot I used to use applesauce a lot, early in my food substitution days. Diana suggested substituting peanut butter for wheat germ (bulk and oil) but I just don’t like peanut butter very much. Maybe I’ll try that for a change of pace someday.

I’d still like to add some fruit. Worst case, there are some dates I can get at the American Bulk Food, the best dates I ever had in my life. They are a little more moist than other dates, and very tasty. But if I could add a fruit that was not dried, that would be even better. (Dried fruit is classified as a mold food, a mild allergy of mine, and it often has corn sweetener added which can make me very ill.)

I crave tart cherries or cranberries, for example. I’m thinking on that. Sounds too wet for this sort of project, but maybe not. After all, blueberry muffins are not a problem, are they? And if fresh fruit won’t work, maybe I can use some lingonberry preserves (from Sweden, all sugar/no corn sweetener) to sub for some of the moisture. The fruit in the preserves is not as wet as fresh, and it is quite tart enough to make me happy. Lingonberry preserves are sort of pricey for food, yet a very fine occasional treat.

But right now, for breakfast, a couple small molasses granola bars and Ethiopian black tea are just about perfect together. Strong and a tiny bit overpowering (like me I guess) but still very nice. Earth muffin food for sure (no, I have never ground my own flour) but satisfying. I think I’m closer to the final product. The texture makes me very happy.

Remember, I’m the grrl who figured out how to make pumpkin pie with no dairy products and no eggs. That took almost a dozen tries to get that recipe working right. I’ll figure *this* out even more quickly.