EP release party tonight
Gardnerville band Buster Blue celebrates their latest release with a concert inside John Ascuaga’s Celebrity Showroom tonight. The all-ages show kicks off with The Observers, a Reno-based roots and hip-hop band at 8 p.m.
The “Still on Conway” EP is named after the band’s near death experience while trying to navigate a mountain pass on last year’s tour. Recorded in 24 hours between shows, the band continues their quest to explore new musical territory.
Band members Jay Escamillo, Bryan Jones, Brendon Lund, Andy Martin and Rachael McElhiney all graduated from Douglas High School. Their reputation for energetic performances combined with a relentless touring schedule has propelled Buster Blue’s notoriety and popularity. Performances boast an electric variety of musical instruments including drums, harmonica, whistles, banjo, accordion, piano, and even chains. All members of the band perform vocals.
Despite having spent the last two months on an 11-state summer tour, they’re calling tonight’s show “the most important hometown show of the year.”
Tickets for tonight’s party are $19.50 and include the entire “Still on Conway” EP. John Ascuaga’s Nugget is located at 1100 Nugget Avenue in Sparks. For more event information, call (775) 356-3300.
Break a leg, Buster Blue.
After not producing much of anything the last several years, I’ve got one happy peach tree in my backyard. It appears our mild winter and recent warm temperatures have been the perfect combination for a bountiful harvest.
Clusters of luscious fruit weigh heavily on most of the branches. There’s such an abundance that I’ve been able to share the goodness with several of my neighbors and still have plenty left over for snacking and creative baking.
Here’s a recipe for a delicious crisp that I adapted from allrecipes.com. The end result is a perfect after-dinner treat, and also goes well with morning coffee.
Summertime Peach Crisp
1 cup oats (I use traditional instead of quick-cooking for more crunch)
3 T all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon ground allspice
1/2 cup chopped pecans
1/2 cup butter
5 cups fresh peaches, peeled, pitted and sliced
1 T all-purpose flour
Drizzle of honey
For topping, mix oats, 3 T flour, sugar, spices and pecans together. Cut in the butter until crumbly. Spray a square baking dish with non-stick coating. Mix 1 tablespoon of flour with peach slices and arrange in pan. Spread oat mixture on top and drizzle with honey. Bake in a preheated 375-degree oven for 30 minutes or until browned.
Amy Roby can be reached at firstname.lastname@example.org.