Oneida - Heads Ain't Ready 7"

As many of you know my husband Kevin Elbert puts out vinyl with our friend Chris Bracco. The record company's name is These Are Not Records. The newest record "Heads Ain't Ready" by Oneida is available for purchase. Here are the details:

ONEIDA
Heads Ain't Ready 7"
(TAN005 - RELEASED 5-27-08)
"Heads Ain't Ready" features the bands take on two Grateful Dead tunes: Cream Puff War and Cold Rain and Snow. Pressed in a hand numbered edition of 600 with two color variations: 300 on translucent light blue with white splatter and 300 on translucent red with white splatter.



The vinyl is pretty cool, buy one or tell your friends.

Also if you want to check out some photos of the record and of the numbering session, check out their blog.

Crocheted Snowman

I made this one for my Dad - Jack Frost. You can find this pattern and more on the Lion Brand's website. You have to join in order to get free patterns.

Quilted Beasties by Brienne Brown

My super crafty friend Pat showed me these quilted beasties made by her friend and quilter Brienne. I think they are pretty cool, so I am sharing the love...

My First Crocheted Bear...

... found a new home. On my mom's dashboard, it is her new mascot. Enjoy the ride little guy!

Hill Country BBQ

30 West 26th St. NYC

This restaurant was recommended by dining club member and Texan, Brian. He said "It’s my favorite BBQ place in the area, and the closest to Texas-style BBQ I’ve seen in the Northeast. " Texas BBQ is dry, meaning that is only cooked with a dry rub. I don’t have a lot of BBQ experience other than Northeast backyard BBQ’s on a grill. This is the first time I had meat from a smoker and boy is it really good. The wood, Texas Post Oak, is shipped from Kreuz Market in Lockhart, Texas. When Hill Country opened, they flew up the pit boss from Kreuz Market to season their new smokers with wood from the smokers at Kreuz.

Here are some highlights. First I think this is a great place for groups to go, fun atmosphere, casual dining with paper towels and meat wrapped in butcher paper. I recommended eating downstairs, a bar atmosphere with live band or classic westerns movies. Waitresses only serve alcohol so you have to get food yourself. Say what? Yes, I thought it was kinda strange but it was really fun. When you walk in, they give you a ticket. You go around to the different counters- meat, sides and dessert and they stamp your ticket as you order food. You take your food back to your table and when finished you take your ticket to the cashier and pay to get out...lose your ticket it will cost you. I seriously checked many times to make sure I had mine.

So that is the skinny on the place, now for the fat.

I ordered a cocktail called CCC Martini - Chocolate Cherry Chili Martini. If made correctly the balance of sweet and spicy is perfect. The drink has a poblano pepper in it so it gets spicier the longer it takes you to finish it. I love this drink, I have thought about it often since dining there.

Since I was a with a group we got a sampler and then some, so I tried the following: brisket lean (Recommendation - eat between white bread with pickles and onions - ask for the fixins at the counter. Also eat the brisket first since it gets cold fast), Beef ribs, pork spare ribs, Kreuz jalapeño cheese sausage, chicken, mac & cheese, campfire baked beans, white shoepeg corn pudding, sweet potato bourbon mash, green bean potatoes and The Peanut butter and jelly cupcake. I say try everything, but here are my favorites - the beef ribs, the Jalapeño cheese sausage and the chicken. Favorite side - the sweet potato bourbon mash and campfire baked beans.

Here is the low point... meat coma.
Brian mentioned it and I think i felt it.

Looking forward to going back, anyone? anyone?

Check out Hill Country BBQ for more info.