Lucinda Williams Portland 8/2

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Lucinda WilliamsState TheatrePortlandMe August 2, 2012Copyright ©2012 Nancy Nutile-McMenemywww.photosbynanci.com
Drove to Epping NH and met our friend Brad then headed up the coast to Portland for the Lucinda Williams show at State Theatre. But first a yummy dinner at Sebago Brewery. The lobster/bacon mac and cheese was AWESOME! The Oatmeal Stout sure made Jay happy! Next a quick stop at Novare Res a funky beer joint in downtown Portland. After a quick hike we arrived to hear a couple of songs by the opening act Amy Cook.
Lucinda took the stage at 9:10Set list according to tonyg Right in Time
Pineola
I Lost It
Greenville (Doug on pedal steel)
West (!)
Sweet Side
Drunken Angel
Buttercup
Seeing Black
Come On
Essence
Band Intros
Unsuffer Me
Righteously
Out of Touch
Honey Bee
Joy (with David Garza)

Blessed
I Live My Life (Fats Domino)
Get Right With God (with Amy and David)
Overall a good show, next up the Calvin in Northampton Saturday.More Portland images: http://smu.gs/NezieyMore Lucinda images: http://www.photosbynanci.com/Lucinda2009.html
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Lucinda Williams Calvin Noho 8/4

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On a steamy August night, the girl from Lake Charles Louisiana rolled into Northampton Ma for a show at the Calvin Theatre.


Lu, as she's affectionately called by her fans, took the stage around 9:05 p.m. and played until a little after 11. She opened with "World Without Tears" and closed with "Get Right with God". With only one serious glitch--no lyrics in the songbook for "Righteously", Lucinda, ever the professional played
right on, jumping into a song Tom Petty recorded "Changed the Locks." After locating the lyrics she and her band tore through "Righteously."
The show was opened by Austin TX artist Amy Cook accompanied by David Garza. They also joined Williams and the band for the final encore "Get Right with God."


Overall a great show from the Louisiana fire-cracker!

Setlist by tonyg
World Without Tears
People Talking
Lake Charles
Concrete and Barbed Wire
Greenville
Copenhagen
Fruits of My Labor
Blue
Are You Down
Real Live Bleeding Fingers
Something Wicked This Way Comes
Essence
Come On
Not My Cross to Bear
Band intros
Righteously (aborted)
Changed The Locks
Righteously
Honey Bee
Joy

Bitter Memory
Blessed
I Live My Life
Get Right With God

Check out this masslive review:
Donnie Moorehouse Review

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A Barn Load of Quilts...

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26^thAnnual Quilt ExhibitionBillingsFarm and MuseumWoodstockVT July 31, 2012For The Vermont Standard: http://www.thevermontstandard.com/Image Galleries: http://thevermontstandard.smugmug.com/
The 26^th Annual Quilt Exhibition at the BillingsFarm and Museum opened Tuesday with a private reception for the quiltexhibitors. The reception included an awards ceremony for three juror awardsand a curator’s award. The three juror awards went to: ‘Swirling Stars in aMaze of Flying Geese’ quilted by Sandra S. Palmer, Hartland; ‘Susan’sChallenge’, quilted by Mary Jane Arvidson, Brownsville; ‘Crop Circle: WindmillHill May 25, 2009’, quilted by Joanne Shapp, North Pomfret. Museum Curator, BobBenz presented his award to Darsie Riccio Woodstock for her quilt ‘Irene FloodsVermont’ saying “I loved it the first time I saw it.” The exhibition is open tothe public August 1- September 23 from 10:00 a.m. to 5:00 p.m. daily. Thesequilts need to be seen up close to admire the detail and design; in addition,each quilt comes with a unique story that only makes one appreciate thequilting process even more.


More images from the event: http://smu.gs/N4x2vq
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Plymouth Old Home Days

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PlymouthOld Home DaysCoolidgeHomestead and MuseumPlymouth VTAugust 4, 2012For The Vermont Standard: http://www.thevermontstandard.com/Image Galleries: http://thevermontstandard.smugmug.com/
On a very hot, typical summer day in August, the town ofPlymouth hosted a good old-fashioned Old Home Day at the President CalvinCoolidge State Historic Site. The many that braved the heat and humidity weretreated to a fun-filled festival of wagon rides, chicken barbecue to benefitthe Plymouth Volunteer Fire Department, sheep shearing and traditional Vermontcraft demonstrations. 



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Freezing Peaches 101

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Reliance Peaches grown in Weathersfield Vt

So you've picked some peaches. Now what? How about freezing them to enjoy at Thanksgiving, Christmas, New Years, or any cold rainy/snowy day this fall/winter.

Step 1. Make the Syrup
The syrup is really easy to make. I make mine in a 1:2 ratio. 1 Cup Sugar/2 Cups water. I usually make 10 -12 cups if I have a lot of peaches to freeze.
Measure out the water.
Add the Sugar.
Bring to a boil and set aside.
If you make too much, just put it in the fridge (about one week) and use it the next time you freeze peaches. My peach harvest usually lasts 3-4 weeks.
Step 2. Sort your peaches
I pick out the ones that are slightly soft to the touch and fairly pink

Step 3. Remove the Skin
Boil the peaches for a few minutes until you can see the skin shedding.

Step 4. Ice the peaches
Remove the peaches with a slotted spoon to an ice water bath to stop the cooking process. Give them a few minutes in the ice water.
To peel the skin just lightly rub the peach. The skin will slide off easily, if not pop it back in the boiling water for another minute then ice bath again.
Remove any bruises and slice the peach in half.

Step 5. Acid to prevent browning (oxidation)
Half the peaches, remove the pits, and trim off any bruises you can see.
Toss the peaches with a splash of lemon juice and sprinkle with Citric Acid or Fruit Fresh (both from Ball Canning--they sell them at KMart, Walmart or online.)

Let the peaches set a few minutes to absorb the acid. Some peaches may brown when you thaw them but they taste fine or you can just cut the brown part away before serving--it's just normal oxidation.

Step 6. Get ready to Freeze
Spoon the peaches into freezer safe containers and cover completely with the syrup.
Label the containers, let them cool if you used hot syrup, then pop them into your freezer (manual defrost freezers are best--no freeze/thaw cycles to prevent freezer burn)

When you are ready to eat them thaw them in your refrigerator about a day before serving. Great for ice cream toppings, Peach Bellinis and just plain old peaches for dessert!

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