Leave a Comment | Posted by Joey V on July 30, 2010
Bomshel’s New Video for “Just Fine”
Posted in: Country Artists, Joey V
Here’s Bomshel’s newly released video to “Just Fine”
Enjoy!
No rows found in for the station KBWF, nothing to print
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Leave a Comment | Posted by Joey V on July 29, 2010
Brad Paisley’s Cartoon Captions
Posted in: Country Artists, Joey V
NEW YORKER MAGAZINE
July 28, 2010
Brad Paisley Writes Cartoon Captions Just Like Us
Posted by Samantha Henig
What’s under Brad Paisley’s bright white cowboy hat? The country music singer, whom Kelefa Sanneh writes about in this week’s magazine, gives us a peek at the workings of his mind with two of his past entries into our cartoon caption contest. Here’s what he came up with for the July 9, 2007, contest:
And his submission for the August 27, 2007, contest: 
He didn’t win either, but, hey, he’s got three Grammys.
Leave a Comment | Posted by Joey V on July 28, 2010
Wooooo! Gettin’ LOTS of requests for this song here, so I thought I’d share the video.
Enjoy,
Joey V.
Sunny Sweeney – From A Table Away from Sunny Sweeney on Vimeo.
Leave a Comment | Posted by Joey V on
Watch the video below to see what happens when the Lee Brice song ‘Love Like Crazy’ gets the Lady A treatment!
Biscuits and Gravy….LOL
Leave a Comment | Posted by Joey V on July 26, 2010
Be An Extra in a Movie Filmed in Oakland!
Posted in: Joey V
Hollywood is coming to the Oakland Coliseum. Filming for the movie “Moneyball” begins at the A’s baseball stadium TODAY (Monday July 26th) at 4:30 p.m.
The movie is based on the Michael Lewis book that followed Oakland A’s GM Billie Bean in the 2002 season.
The film’s star-studded cast includes Brad Pitt and Philip Seymour Hoffman.
Go to http://abclocal.go.com/kgo/seenontv for more info on how to become an extra.
Leave a Comment | Posted by Joey V on
Get Ready, To Wiggle w/Joey V!
Posted in: Joey V
OK, if you have a 2 year old like Keith Urban and I do….you might know a little something about the Wiggles. Especially if you’re Australian (but I digress).
Anyway, Keith Urban is currently recording a song with the Wiggles which is a big deal in my world since I listen to both artists every day!
If you don’t know who the Wiggles are, let me introduce to what has to be the worst impersonation of the group by any human being. The pirate in the group is Captain Feathersword, also known as yours truly – Joey V.
Oh and yes we are available at birthday parties for a fee.
Enjoy!
Leave a Comment | Posted by Joey V on July 21, 2010
Before you know it, Fall will be upon us and all KINDS of new albums are being released!
To help keep you on track of all the new music headed your way, here’s a complete list…
•Blake Shelton – All About Tonight (8/10)
•Trace Adkins – Cowboy’s Back In Town (8/17)
•Little Big Town – The Reason Why (8/24)
•Jamey Johnson – The Guitar Song (9/14)
•Zac Brown Band – You Get What You Give (9/14)
•Randy Houser – They Call Me Cadillac (9/21)
•Steel Magnolia – Steel Magnolia (9/21)
•Kenny Chesney – Hemingway’s Whiskey (9/28)
•The Band Perry – The Band Perry (10/5)
•Toby Keith – Bullets In The Gun (10/5)
•Darius Rucker – Charleston, SC 1966 (10/12)
•Sugarland – The Incredible Machine (10/19)
•Taylor Swift – Speak Now (10/25)
•Reba McEntire – Title To Be Announced (11/9)
Leave a Comment | Posted by If You Gotta Work...You Gotta Have The Wolf! on July 20, 2010
Leave a Comment | Posted by If You Gotta Work...You Gotta Have The Wolf! on
The Pie @ Carrie’s Wedding! Yum!
Posted in: Uncategorized
The popularity of buttermilk pie has risen since the pastry was rumored to be one of the goodies served at Carrie Underwood’s July 10th wedding to Mike Fisher. Chris Bragg, the owner of Greensboro, Georgia’s Yesterday Cafe will neither confirm not deny that he baked pies for the event, but according to Canada’s National Post, he has been filling requests for the confections from “all over North America.” –Tammy Ragusa
LANITA FRANKLIN’S BUTTERMILK PIE
(chef at Yesterday Cafe)
- 1 3/4 cups sugar
- 1/4 cup flour
- 1 tablespoon vanilla
- 3 eggs, beaten
- 1/3 cup melted butter
- 3/4 cup buttermilk
- Unbaked nine-inch (23-centimetre) pie shell
1. Combine sugar and flour and whisk until flour is completely mixed into the sugar. Add vanilla and whisk until evenly mixed in with sugar and flour.
2. Beat the eggs well, then add them. Whisk well. Whisk in the melted butter and then add buttermilk and whip well before pouring into the unbaked pie shell.
3. Bake in a commercial convection oven for 45 minutes at about 350 F (170 C). (The temperature could be as low as 325 F (160 C) or as high as 400 F (200 C), depending on your oven.) Shake the pie a little to make sure it is not undercooked. It should barely shake in the middle. Crust should be golden brown and slightly flaky.
4. When you cut the pie, make sure you do not have a separation with a cakey layer near the top. The pie should have a custard consistency throughout. Buttermilk pies should be refrigerated after cooling, but remain fresh-tasting for at least a week.
Leave a Comment | Posted by Joey V on July 19, 2010
As I get ready for the West Coast Country Music Festival on July 31st, I got inspired by Zac Brown’s love of cooking. As a fellow foodie, I hope to one day break bread with the guy.
Oh, and as usual…..if anyone is interested in making this, I’d be happy to be a volunteer taste-tester.
BLUE RIDGE MOUNTAIN CORNBREAD
Servings: 6
Time: 45 minutes
Ingredients:
2¼ cups cornmeal
2/3 cup flour
1½ tbsp baking powder
¾ tsp baking soda
½ tsp salt
1 dash black pepper
12/3 cups buttermilk
2 to 3 tbsp bacon drippings
Steps
1. Preheat oven to 400?
2. Prepare the skillet by pouring in the bacon drippings then place the skillet in the preheated oven.
3. In a medium size bowl, combine all the dry ingredients and mix well.
4. Add three-fourths of the buttermilk and stir.
5. Remove skillet from oven and slowly add about 1 tbsp of bacon grease from the skillet into the batter, stirring well. Add remainder of buttermilk while stirring.
6. Lightly sprinkle the skillet bottom with dry cornmeal and pour in the batter. Bake approximately 40 minutes. Watch the cornbread after about 20 minutes and cook until the top is golden brown.