Yesterday, we played an excellent show at the Silver Tongue Devil Saloon in Green Mountain Falls. Now we are headed to Front Range BBQ in Colorado Springs. The show starts at 7:30 and we will be rockin’ the joint until 11:00. Come out and tell your friends.
P.S. Much love and respect to our friend in Lafayette who made this awesome picture with nothing but a sharpie and a old set list.
12 – eggs
2 – cups washed spinach
1 – avocado, peeled and thinly sliced
1 – red bell pepper, cubed
1 – poblano chile, cubed
1 – large onion, cubed
1 – 1 lb block of sharp cheddar, pepper jack, or Swiss cheese, grated
In a 14 inch cast iron skillet, cook onion, bell pepper and chile until slightly softened. Add Tony’s and pepper to taste and then add spinach and continue cooking until wilted. Beat together eggs, pepper and rosemary in a bowl then add on top of the cooked vegetables. Cover with a lid, reduce the flame to low and cook slowly until the center is set, about 20 minutes. Once the center is set, cover with cheese and avocado slices and heat until the cheese is melted. Slice and enjoy.
ps. Come out to the show in Breckenridge, Colorado at Three20south.
pps. Sorry about the lack of finished product pictures. The frittata was attacked before I could break out the camera.
Good times in Creston last night. Colorado has us off to a magnificent start. Catch us at the Victoria Tavern in Salida tonight and tomorrow as well, 5-8pm. We’ll be throwing down all sorts if new tunes…