Saturday, February 25, 2012

Did you know The Pendletones Were One of America's Most Popular Bands?

Have you ever heard of the Pendletones? They were formed in 1961 in Hawthorne, CA. They were managed by their dad, Murry and signed to Capitol Records in 1962.
But on September 15, 1961, they attend their first real recording session at Hite Morgan’s studio in Los Angeles. They failed to impress publishers Hite and Dorinda when they performed the ballad "Their Hearts Were Full of Spring". But Dennis mentioned they had an original song they were working on. Hite was interested and asked the boys to come back when it was finished.
With help from Mike, Brian finished the song and they practised for three days before auditioning again with their original song "Surfin".  In October, The Pendletones recorded 12 takes of "Surfin". A small number of singles were pressed on the Candix Records label. When the boys unpacked the first box of singles, they were shocked to see their band name changed to "Beach Boys". Apparently a young promotion worker, Russ Regan, made the change, and with their limited budget, they could not be reprinted.
And that is how brothers Brian, Dennis and Carl Wilson along with their cousin Mike Love and friend Al Jardine became The Beach Boys.

And how did they get their original name? It came from the Pendleton wool shirts surfers loved to wear at the time.
researched on Wikipedia, the free encyclopedia, and others

You can find The Beach Boys LP Vinyl Albums in my Addoway store!


Friday, February 3, 2012

My Favorite Stew!

This is my favorite recipe from the New Better Homes & Gardens Cook Book from 1968. It hasn't been in newer editions for a long, long time. I usually cook this in my crock pot all day after browning the meat. I add the vegies about 45 minutes before dinner. It is a much spicier version than I've found elsewhere. Enjoy!
Old-Time Beef Stew

2 pounds beef chuck, cut in 1 1/2 inch cubes
1 tsp. Worcestershire sausce
1 clove garlic
1 medium onion, sliced
1 or 2 bay leaves
1 tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash ground allspice or cloves
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 pound small white onions

In Dutch oven, thoroughly brown meat in 2 tbsp. shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occassionally to keep from sticking. Remove bay leaves & garlic. Add vegetables. Cover and cook 30 to 45 minutes, or till vegetables are tender. Serves 6 to 8.

For gravy: Skim most of fat from liquid; measure 1 3/4 cups liquid. Combine 1/4 cup water and 2 tbsp. all-purpose flour till smooth. Stir slowly into hot liquid. Cook and stir until bubbly . Pour over stew. Serve in bowls.