Hello Horseheads! We hope that you're enjoying the snow and that you don't have to drive in it too much. Why not sit down with a cozy cup of hot cocoa (with your favorite liquor in it) and listen to my favorite album from 2013: Red Summer Spirit by...us. Black Horse Motel is also on the year-end best-of poll at Y-Not Radio under Philly Artists. Please take a few seconds to go and vote for us there!
And, if that's not exciting enough, we have a show coming up at Melodies in Ardmore (formerly Milkboy) with Kwesi K. and The Sun Flights on December 20th. The show also happens to be an ugly holiday sweater show with the audience voting on the ugliest and the winner receiving an autgraphed BHM album!! So get out your ugliest holiday sweaters (not just Christmas) or vests, sweatshirts, hats, whatever! Get your tickets here!
Now in bandmate news; - We just celebrated the birthday of our favorite banjo player, David Richardson! Happy birthday, Dave!
- We are also getting along swimmingly with our new guitarist, Galen. He has warmed right up to that mic and he already wrote a new song which you can hear at our Melodies show on the 20th and if you just can't wait that long, see a video of it here!
- Meg has added a cool new feature once a month called Horse Tracks where she asks us what we’re listening to. You can see the last Horse Tracks here (and you can expect another Horse Tracks soon)!
Speaking of new columns, I would like to add my own here. Welcome to
Strap on the Feedbag!
because I like to cook
You can check out my monthly column to see what tasty treat I most recently baked for the band and get this – I’ll even post the recipe!
This month’s recipe is Dave’s birthday cupcakes (as seen in photo above).
Vanilla cupcakes with Fudge and Caramel frosting
2 C. flour 1 ½ C. sugar 3 tsp. baking powder ½ tsp. salt ½ C. melted butter 1 C. milk* 2 large eggs 2 tsp. vanilla 4 egg whites Preheat oven to 350. Line cupcake pans with liners. Combine all ingredients except egg whites in a large mixing bowl. (I used my Kitchen-aid that the band got me for my wedding, but a hand mixer will work too!) Mix at low speed for 2 minutes. Scrape bowl and add egg whites. Mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners about ¾ full. Bake 20-25 minutes or until toothpick inserted comes out clean.
1 C. butter, softened 2 C. powdered sugar ¼ C. cocoa powder 3 tsp. vanilla 1-2 T. warm water (as needed)* Put butter in bowl and mix on low speed until smooth. Add sugar while mixing, one cup at a time. Add cocoa and vanilla and mix on low-medium speed until completely smooth. Add water and continue to mix until light and fluffy.
You could just use store bought, but homemade caramel is so easy!! 1 C. brown sugar, packed ½ C. half-and-half 4 T. butter pinch salt 1 T. vanilla Mix everything but vanilla in saucepan over medium-low heat, stirring gently with whisk for 5 to 7 minutes, until it gets thicker. Add vanilla and cook another minute. Turn off heat, cool slightly and pour sauce into a jar. You can now refrigerate it and use it for lots of things, including spooning directly into your mouth.