PJ is singing his set. Sounds great!!

New CD and good food!

I'm getting so excited!! I've been spending a few days in the studio as I'm working on a new mini-EP, and I can't wait for you to hear it!

I had a photo shoot on Sunday to get ready for posters & flyers for this upcoming tour, the new CD *should* be in hand by then (we can't rush it!), and bookings are coming along.

I know it's bad to wish time away, but I can't wait to get on the road again. I love it so much!

Now...onto another topic. Gaby and I have been cooking at night lately (really, who has time to do stuff during the day? And by the time I get home at 9 or 10 at night (later when I have a show) why would I ever want to cook for an hour before having to eat? So usually I don't. I order something, or eat something packaged and gross...so...our new plan has been to cook things the night before, but after we've had a chance to eat dinner first, of course.

And it has been awesome!

So I have a recipe for you - that you may enjoy. It has lots of veggies - and it's delicious when served cold, so it's good for the upcoming season!

Anyway - buen provecho!

Let me know what you thought of it when you have a chance to try it! I'm so excited, I just know you're going to love it.

Happy eating,

Kristen

Couscous Confetti Salad Makes about 8 1-cup servings Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets. 1 1/2 cups dry whole-wheat couscous 2 cups boiling water 3 - 4 green onions, finely chopped, including tops 1 red bell pepper, seeded and finely diced 1 carrot, grated 1 - 2 cup finely shredded red cabbage 1/2 cup finely chopped fresh parsley 1/2 cup golden raisins or chopped dried apricots 1 juice of 1 lemon 1/4 cup seasoned rice vinegar 1 tablespoon olive oil 1 teaspoon curry powder 1 1/2 teaspoons salt In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork. Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots. In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled. Per 1-cup serving Calories: 194 Fat: 2.1 g Saturated Fat: 0.3 g Calories from Fat: 9.8% Cholesterol: 0 mg Protein: 5.2 g Carbohydrates: 40.2 g Sugar: 10 g Fiber: 4.2 g Sodium: 283 mg Calcium: 33 mg Iron: 1.1 mg Vitamin C: 40.9 mg Beta Carotene: 1157 mcg Vitamin E: 0.7 mg

Stone 'The Studio Stud' finds my new songs relaxing. I find him cute!