The Allman Brothers Band

Newsletter – Peachy Treat-O-Gram 12/01/2006

Hey there sweet family,

DVR alert: The Derek Trucks Band will be featured on the upcoming “Breakfast with the Arts” on A&E this Sunday December 3 at 8 AM EST. Be sure to set your DVRs even if you are early risers. This show is sure to be a treat you’ll want to enjoy over and over again.

Speaking of treats, winter may be just around the corner, but the West Coast is definitely heating up as Gregg Allman & Friends are playing up a storm in California, Nevada and Arizona the next couple of weeks on the 2nd leg of their winter tour. One reviewer joyfully described GA&F’s recent San Juan Capistrano show as, “Wow! What a show! Gregg and his band were stellar! … What a true pleasure and treat to see such a tight group of musicians share their polished craft. … I was blessed to catch such world class quality in such an intimate setting. This magic, or shall I say Miracle, will appear in OC again on Dec 5th at the Galaxy. This date will be a can’t miss for new memories to be made. Hope to see you all there.” Sounds like a plan! All the remaining dates on this leg of the Gregg Allman & Friends tour are:

Dec 1 (Fri) Alex Madonna Expo Center San Luis Obispo, CA
Dec 2 (Sat) Feather Falls Casino Oroville, CA
Dec 3 (Sun) Soboba Casino Palm Springs, CA
Dec 5 (Tue) Galaxy Theatre Santa Ana, CA
Dec 6 (Wed) House of Blues San Diego, CA
Dec 8 (Fri) Santa Fe Station Casino Las Vegas, NV
Dec 9 (Sat) Quechan Paradise Casino Yuma, AZ
Dec 10 (Sun) Celebrity Theatre Phoenix, AZ

For more information in Gregg Allman & Friends visit: www.GreggAllman.com

The fine folks at Hittin’ the Note are taking pre-sale orders for the West Best’s (6 of the best shows for the price of 5), West’s Best El Grande (10 of the best shows for the price of 9) and the Complete 2006 Summer Set (which will include the Wanee shows).

The 2006 Complete Summer Set has two private shows included in the set – one of which has Bonnie Raitt and Branford Marsalis as guests.

Unfortunately, it appears that none of the reprints will be ready in time for Christmas delivery. Please know that this is *not* because of lack of effort or desire on the part of the HTNoters. They busted their butts to make it happen for you and it just didn’t come together. Therefore the West Best Six Pack, West Best El Grande and 2006 Complete Sets will ship in early 2007.

However, if you would like to give any of these items as a gift (via: http://www.hittinthenote.com/cart/c-104-2006.aspx), you can mention it in the “comments section” of the order entry process and HTN will send out a card to the person receiving the gift in time for Santa to place it under the tree.

Hittin’ the Note currently does have 18 of the Instant Live shows from 2006 available to ship now, in various quantities. They are:

Wanee 4/14/06
Wanee 4/15/06
Chattanooga, TN 6/17/06
Birmingham, AL 6/18/06
Indianapolis, IN 6/20/06
Cleveland, OH 6/21/06
Bristow, VA 6/25/06
Wantagh, NY 6/27/06
Solomons, MD 7/2/06
Erie, PA 8/11/06
Hartford, CT 8/12/06
Burgettstown, PA 8/16/06
Camden, NJ 8/18/06
Raleigh, NC 8/19/06
Virginia Beach, VA 8/23/06
Gilford, NH 8/25/06
Scranton, PA 8/27/06
Greenbay, WI 8/29/06

… and are also available at: http://www.hittinthenote.com/cart/c-104-2006.aspx

In addition to celebrating the goodness that was the ABB’s 2006 tour, Hittin’ the Note has new treats to check out at: http://www.hittinthenote.com/cart/c-35-new-stuff.aspx

Treats? Goodness? That seems to be the theme of this Peach-O-Gram, and we’re going to top it off with a recipe (A recipe? In a Peach-O-Gram? Hey, there’s a first time for everything. 🙂 ) for a treat that’s good, and filled with karmic goodness:

World Peace Cookies – so named because they are so good that a dose of them a day might ensure planetary peace and happiness. 🙂

Excerpted from Baking: From My Home to Yours. Copyright 2006 by Dorie Greenspan.

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

1. Sift the flour, cocoa and baking soda together.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek – if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough – for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking – just slice the logs into cookies and bake the cookies 1 minute longer.)

Getting Ready to Bake:

5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them – don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

7. Bake the cookies one sheet at a time for 12 minutes – they won’t look done, nor will they be firm, but that’s just the way they should be.

Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Makes about 36 cookies

Take care and know that you are loved,

Lana and Rowland

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