5 hours ago
The RFA Airplay Chart for the 7 days through January 17th has been published at RadioFreeAmericana.com/airplay-chart/, and includes about 250 new recordings with 38 adds, along with links to sample/purchase. Lotsa great new music. You should buy some. Support artists, man. ... See MoreSee Less
I'm so glad I added RFA app while on vacation, just delighted by hearing "Here Come the Blues" from the first Delbert &Glen album (2 vinyl copies of which I own)
1 week ago
Stream Update: If you were tuned in Saturday (9/5) afternoon, you may have noticed an occasional brief gap of a few seconds in the audio stream. By mid-afternoon, the problem began recurring with more frequency. At that time, we switched the stream source to our cloud-based “AutoDJ” (which is rarely used, and only during maintenance windows) so that you could listen to music without interruption while we investigated the problem. Turns out a hard drive on our broadcast computer was failing. Fortunately, we keep a spare computer on hand for this purpose, which we finished configuring and put online at about 9:20 pm ET. So, we’re back sourcing the stream live-in-studio – meaning, “back to normal” from a listening experience. (Next step is to purchase and configure a new computer to replace the dying one, so that we continue to have a spare machine.) Sorry for any annoyance to the listening experience. ... See MoreSee Less
After a 1-week hiatus for the holidays, we've resumed publishing the RFA Airplay Chart at RadioFreeAmericana.com/airplay-chart/. Here's some of the top chart entries for the week through January 3... ... See MoreSee Less
Cat here, wishing you a Happy New Year! Like RFA, there are no rules when it comes to Hoppin’ John – the delectable Southern dish of black-eyed (or cow) peas and rice. Southerners eat it year ‘round, but everyone needs to eat it on New Years Eve/Day for good luck. I’ve never made it exactly the same twice and, as is often the case, today’s recipe is comprised of stuff I happened to have on hand. Here it is:
1. Soak 1 pound of dried peas overnight.
2. Cut up 6 slices of thick, uncured smoked bacon and fry (slowly) until crispy in a giant pot. Scoop out the bacon and set aside for later.
3. Dice ½ large onion (save the other half for later), 1 celery stalk, 1 jalapeno, 1 red bell pepper and saute in bacon fat on medium high heat until onions are translucent (about 5 minutes).
4. Add 1 tablespoon maple syrup, 2 diced garlic cloves, and a few generous dashes of hot sauce to the pot and saute for about one minute (until you smell the garlic).
5. Add ¼ cup apple cider vinegar to pot. Scrape up any crispies in the bottom of the pot (and, for goodness sakes, keep them in the pot) and continue cooking until half of the liquid evaporates.
6. Add peas, 2 thick-cut smoked pork chops, and enough broth to cover. (I normally use chicken broth, but I didn’t have any, so I used a combination of beef and vegetable broth.) Bring to a boil, then lower heat to simmer on low heat with a lid. (THAT’s THE CURRENT STATUS OF TODAY’S DISH, SHOWN IN PICTURE BELOW.)
7. Check the pot every now and then to make sure there’s enough liquid. (You can add broth or water as needed. And, if near the end, you think you’ve got too much liquid, uncover for a while to let some evaporate.) Dish is considered “done” based on personal preference. I like my peas soft without being mushy, and I’m also looking for the pork chops to fall off the bone to shred up in nice chunks.
8. Serve over a bed of white rice. Top with raw onions, leftover bacon bits from Step (2) (microwave in a paper towel for 30 seconds or so to warm up), hot sauce (optional, but I like both Texas Pete and Tabasco), and chow-chow. For the uninitiated, chow-chow is a Southern relish made a zillion different ways – again, no rules. I’ve got 2 different chow-chows this time around, one being a Vidalia onion relish. (Chow-chow is crucial, so whether you make your own or buy it at the store, you need it. Otherwise, it ain’t Hoppin’ John.)
You’re welcome! Thanks for supporting and listening to RFA over New Year’s and every day!
p.s. I lied. Only 1 rule: for the love of God, do not top your Hoppin' John with cheese. Saw this in a trendy Carrboro, NC restaurant once. Should be against the law. ... See MoreSee Less
....also, if you want to throw in some salt, go light, as you've got plenty from the bacon, right? Give it a few tastes along the way to determine if you want more...
Super random - I know - but recently saw NRBQ at The Hamilton and brought this photo, which Terry immediately autographed for you. Not sure what it says, but he was very impressed with the Tshirt. Happy New Year Cat - enjoying RFA!
Don’t forget the dime!
Eat Black-Eyed Peas all the time but especially on New Years Day!
Thanks for sharing! This looks like your grandmother’s recipe with your special additions👍
Definitely NO cheese
Same to u Cat !!!!
Becky this is it’s made.. Rebecca Richmond