Travel great distances to the sound

I wanted to share with the band some compliments that my musician friend John B had for you guys after his first show ever, second night, Boston House of Blues. He is a 70-year-old composer and performer from New Orleans with a really fine ear and a broad and nuanced palette for many kinds of music. He had heard little to none of the band's work before 2 weeks ago, but after he agreed to go to the show with us, his girlfriend and I (my other most recent convert, her 2nd show) plied him with a ton of songs, answered a bunch of his questions about what he found unusual about the music, and had him watch the Gigantic movie, which he loved (especially the parts about your writing process).

Additionally, he was delighted by the quality of the pre-concert playlist and could not stop grinning as he danced and grooved, just really digging the choices in the list. He expressed great admiration for your high quality musician's ear, as well as your refinement in creating a seamless musical mix.

We got there at 1:30 so that he could be right up against the rail in front of the horns, New Orleans boy that he is. He could not stop bobbing his head and laughing out loud, he was having so much fun. On the way home he spoke with amazement about the success you guys have had as an independent act (gave a big compliment for your refusal to play that extra show in Japan, admiring your principled toughness), calling you geniuses of sorts (and incredibly hard-working, obviously).... Said you should teach a class in the business of music (in all your free time, haha). He also spoke with admiration about how after 40+ years you guys are clearly not phoning it in, are working really hard to give a great show, and enjoying each other in the process, a really rare thing with bands that have been together so long. He gave you guys great admiration for heart, soul, talent and skill. He literally could not stop talking about you guys, on the way back to Lawrence from Boston. His heart was full of joy.

All three of us were absolutely thrilled to be treated to a live version of "The Glamor of Rock," on this your last night before summer vacation. So good... A rare treat.

In any case, I thought you would appreciate the final compliment (below) from a fellow musician with excellent taste and a great ear.

As for me, I'm on a long-term mission to make the world more diggable, one new fan at a time, spreading happiness along the way..... A truly satisfying endeavor.

From John B:

Thanks for all the hard work, and for all you do.

The Stick, with special guest John Flansburgh. (Over several appearances in 2024.)

@stealingyourbones has made some delightful food abominations, which taught me I can replace the water in bread with almost any liquid.

So I tried Miso.

The yeast loved it and frothed up super fast. Mixing miso broth with the egg and oil smelled funky. The dough didn’t rise any fluffier than usual but the texture feels good. Then I decided to roll in some black garlic and green onion. I’d add nori crumbled up but I ran out.

This is amazing. It tastes like if miso soup was solid. The flavor is immaculate. It’s just missing the nori flavor. I can add that next time because I am 100% making this again.

Yes! I love sharing recipes! @lady-jeleania

Here’s my Gma Vesta’s hamburger bun recipe:

1 Tbsp yeast

1/2 cup warm water (miso broth)

- mix together and let it froth up

1 1/2 cup warm water (miso broth)

1/2 cup sugar

1 1/2 tsp salt

1 egg

1/4 cup olive oil

- mix all together, then add frothy yeast

5 1/2 - 6ish cups flour

- mix in slowly with a fork until it’s hard to stir with the fork, then stir together with hands until it stops sticking to your skin when you rub your hands together.

- knead the dough about 10min until it starts pushing back (it gets springy)

Let the dough rest for 30min.

(I make a redneck proof box by microwaving a cup of water and quickly replacing the water with the dough bowl and shutting the door to give it a warm place to nap. Do not microwave the dough itself by reflex.)

Roll out the dough and add any flavors you like. For the miso soup bread I chopped up a couple black garlics, and a handful of green onion. Roll it up like cinnamon rolls, cut into 12, and roll each into a ball shape.

Stick in a greased 9x13 casserole dish and let the dough rise to double size. (About 40min-1hr depending on how warm your kitchen is.) (the redneck proof box won’t fit my casserole dish so I stick the rolls on top of the oven while it preheats with a dish towel over it.)

Preheat the oven to 350 and when the dough looks nice and squishy bake it for 20min.

You can brush butter on top if you want. That would look pretty and help a sprinkling of furikake stick after you pull it out of the oven. If you wanna up the miso taste you can also spread a very thin layer of miso paste in before you roll it up with the other fillings. I’m gonna try that next time.