Guy Clark
March 31st, 2009 @ 13:01Posted by: By Email
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Here’s this year’s schedule. Claude Morgan emailed and he’s really excited because he’s on the big stage this year.

email2friendWell I bought two extra tickets. They were $100 a pop. I thought they would sell for more but no one is biting. So if anyone has the cash I will sell them to you for what I paid. The concert is in Austin on Sunday the 5th at 7pm and these are really good seats section 82 row 3 seats 3 & 4. Let me know!
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Tyler was right, Facebook is great for old farts like us because we have a higher percentage of old “old” friends to reconnect with like
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email2friendHope you have a good day, Dad. Look forward to seeing you tonight. Everybody…. we’re going to have a cake for Dad at The Faust, please come out!

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I think they do. Ryan has the band Acoustic Jungle, if you were at the Woodzie last year you saw him play. He’ll be there again. And for several years he did the upstairs at the Tejas Party. He lives on Lake Dunlap and showed Brad and I the hot spots when we were out there with him a month or so ago. Brad and I had a blast catching four perch barely the size of this fish’s tail. I never would have thought you could catch bass this big in that little swollen part of the Guadalupe River. He caught this monster last night. Where we’re talking here is just a couple of miles up the river from downtown New Braunfels.
email2friendI love mashed potatoes.
I make them with Yukon Golds (a whole bag) boiled and thrown in the mixer with skins on. Add canned condensed milk, butter flavored popcorn salt, dried minced onions, and – oh I almost forgot…

some Hot Shot pepper, which I also love.
The only problem is that the package was recently redesigned, and I forgot.
Used to be you took off the red lid and there was a plastic cover with large holes.
It’s not there anymore. Now it’s a flip-top and the holes are part of the red lid.
You guessed it, I took off the lid and shook half a bottle of Hot Shot into my previously glorious mashed potatoes. Oh, the humanity! And I so wanted those taters that I scooped out all the darkest parts and am eating them anyway.

Hence, the name of this post!
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