Thyme For Cooking, the Blog

Menu for the Week

Not really a post - just a place for you to leave comments about the menu in the side bar... And give a preview of what we're eating!

For the week of June 1 the menu features Caramelized Shallot Quesadillas, Grilled Salmon with Tarragon Mayonnaise, Spanish Couscous, Tuna and Radish Salad, Barbecued Veal Chops and an Asian Chicken and Cabbage Salad. 

Become a Thyme for Cooking Subscriber and get the menus, recipes and shopping list delivered (in easy-to-print format) to your inbox each Thursday.  (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Mon Potager, My Vegetable Garden

I have been asked so often about my garden I've decided to describe it here where, those who care, may find it whenever and forever.  

This is my 4th year with this particular garden.  I think I figured out the best way of planting and maintaining last year so I shall pass on my (limited) words of wisdom.

I rotate my 'crops' each year and the following is this years configuration. 

My garden is 26 feet wide by 34 feet long.  (8 meters by 10.5 meters), divided into two 12 foot halves with a 2 foot path going down the middle.

On the left side,  planted at 4 foot intervals, starting at the front:

3 rows of sweetcorn, 2 varieties
1 row of 3 cucumber plants
2 rows of 3 each pickling cucumber plants
3 rows of green beans: flat Italian, golden, 2 kinds of regular green; all pole beans for longer harvest and less space than bush.  Bush beans are good if you plan on freezing of canning.

In between the first 2 rows of corn are 2 butternut squash plants
In between the second 2 rows of corn are 3 acorn squash plants
In between the corn and the cucumber is a row of dill
In between the cucumber and the 1st row of pickles is another row of dill
In between the two rows of pickles is a row of radishes
In between the last row of pickles and the beans is a row of Romaine lettuce
In between the first 2 rows of beans is another row of mixed Romaine - red, variegated, etc
In between the last 2 rows of beans are 3 hills of 3 melon plants each
At the far end is a final row of leaf lettuce.

On the right side:

3 rows of sweetcorn, 2 varieties
1 row of 3 hills of 3 melon plants each
1 row of 3 zucchini (courgette) plants, 1 gold, 2 green
4 rows of tomatoes: Roma, yellow, big round slicers, medium size all purpose, small yellow and red cherry; 22 plants total (excessive, I know but we eat a LOT of tomatoes)

In between the first 2 rows of corn are 2 pumpkin plants
In between the second 2 rows of corn are 2 acorn squash plants
In between the corn and the melon is a row of radishes
In between the melon  and the zucchini a row of baby Romaine
In between the zucchini and the first row of tomatoes is a row of radishes
In between the first and second rows of tomatoes is leaf lettuce
In between the second and third row of tomatoes row of spinach
In between the third and fourth row of tomatoes is a row of radishes
At the far end is a final row of radishes

Now for the reasoning behind the planting scheme:

I put big, leafy things like pumpkin, squashes and melons with the beans and corn.  They don't mind a bit of dappled shade and they keep the weeds down and the ground moist for their taller neighbors. I put the tall skinny dill in with the cucumbers for the same reason.  This system give the tall plants the air space they need and the low plants the ground space they need.  You must learn to walk carefully by the end of summer, but it's worth it.

I plant the lettuces and radishes anywhere they fit as they will be long gone before they have a chance to get in the way.

This method of gardening gets a lot of vegetables in a much smaller space than a typical garden, which means less to maintain.  My garden is weed-free but I never weed and I don't use chemicals.  I hoe.  Hoeing prevents weeds from starting and keeps the soil aerated.  But you have to hoe every week.  If you wait until it needs it, you're too late. 

It takes me about 90 minutes to hoe my garden each week, less as the plants get larger.  By late-August It doesn't really matter any more so I quit completely.  I spend another 1 - 1 1/2 hours per week: in early summer tending the tomatoes and young plants, in mid-late summer harvesting.  Total time for my garden is about 3 hours per week plus watering during dry spells.  I water twice weekly if there is no rain. 

There is also about 10 hours in early spring getting it ready and doing the actual planting and 2 hours doing fall clean-up). 

The only plants I buy are tomatoes.  I direct seed everything else right into the ground.

As to the yield: I don't buy any vegetables or lettuce, other than carrots, celery, peppers, onions and garlic from mid-May through October.  I tried growing those 5 and the yield wasn't sufficient for the effort.

I make about 35 3/4 Litre size jars of dill pickles.  (We can't get dill pickles here and we both love them.)  I make them as I pick: 3 - 4 jars every 3 - 4 days.

Everything else gets frozen:
8 - 10 containers zucchini soup base (1 per first course soup)
15 baggies of shredded zucchini (1 per meal)
52 cups peeled, chopped tomatoes in various size containers (I haven't bought tomato products in 3 years)  By freezing the tomato stuff I don't have to add salt or lemon - Just pure tomato goodness!
40 cups pureed tomatoes (sauce) in various size containers
8 bags of oven dried tomatoes
20 cups pumpkin puree (bread, soup, pies)
I also freeze lots of herbs from the herb garden.

Almost everything is frozen in zip-loc freezer bags, the top half folded under and laid flat until frozen.

And we eat lots and lots of all kinds of salads all summer long!

And there you have it - the potager according to Katie!

Memorial Day; France and America

It's Memorial Day in the U.S.

I was going to write about French-American politics; American opinions about how the French think/feel; French opinions about American views/thoughts; who saved who in what war....

I decided I was not stepping into that quagmire but, instead, would let some photos do the talking.

A stone's throw from our house is this shady lane, out in the middle of fertile, French farmland, surounded by corn and wheat fields; the only trees in a vast area of cultivated land.

At the end of the lane is this simple memorial.

It is well tended and there is a ceremony here each spring, attended by all of the local citizenry.

You will see lots of old, restored American Army jeeps...

and a few old French war veterans.

It commemorates an American fighter pilot that was shot down over the area.

The plaque tells the story...

gives the dates....

expresses thanks.

He was a lieutenant, 22 years old on that day...

The final line reminds all to "remember the heroes who rest in our memories"

The marker identifies him as a "fighter pilot".

He was killed here on March 21, 1944

"Fighting the Germans to liberate our land."

"We do not forget him"

Above the memorial fly the flags; both of them

There are memorials like this all over France.

French people are not forgetting their history.

Sausage, Quinoa, Spinach and Lettuce Salad....and slugs in the garden!

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A friend in Andorra once told me that the key to finding good produce at the local markets was to look for slugs.  If there were slugs on the lettuce the grower didn't use pesticides or other chemicals and the food was (likely to be) fresh and organic.

Guess what folks?  My gardens are totally organic and I can prove it.
He didn't eat much.

And, you may ask, why slugs and not snails?

Simple: no self-respecting Spanish (or French) housewife would allow a snail to be in her garden.  Absolutely not.
They are removed at first sight.....and carefully saved, nurtured, as it were.  They are, in the words of my Andorran neighbor, "Para la sopa!" (For the soup - to be eaten.)  They don't eat slugs....

Kalyn, of Kalyn's Kitchen, and founder of Weekend Herb Blogging has been talking about the health benefits of oregano.  Since my basil is still in the growing stage, and I had to replant my thyme, I find myself using more oregano than I have in the past.  And the more I use it the better I like it.  It may replace basil in some of my recipes. 

Oregano is another of the Mediterranean herbs that have been used for centuries, both in cooking and preserving food, and for medicinal purposes.  Like many herbs it is full of antioxidants but also has  demonstrated antimicrobial  properties.   Like thyme, it is more often used dry than fresh, but fresh oregano has a wonderful taste, lighter and less astringent than dried.  The plants are hardy and many have been adapted to colder climates.  In this recipe I used it both in making the salad dressing and  as part of the salad.  The flavor was wonderful!  As to the quinoa - I talked about that on another WHB post.

Salad with Sausage and Quinoa  Time: 20 minutes

1/2 cup quinoa
1 cup chicken stock (or the amount of liquid your package recommends)
8 oz (250 gr) sausages, I used 6 rather skinny ones made with herbs
1 small jar (can) white (or green) asparagus, 8 - 10 oz (300gr)
1 carrot
8 - 10 cherry tomatoes
fresh spinach, 6 oz (180gr)
fresh lettuce, 6 oz (180gr)
3 tbs fresh oregano leaves
2 tbs snipped fresh garlic or regular chives
Creamy Herb Dressing

Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes. When done, uncover and fluff. Cook sausages on barbecue grill 10 - 15 minutes or until done (can also be sautéed in nonstick skillet - same amount of time). When done cut in half. Peel carrot then, with peeler, continue to thinly slice carrot until you reach your fingers. Eat what's left! Cut cherry tomatoes in half. Drain asparagus. Wash and prepare spinach and lettuce as needed, tearing the large leaves.  Put spinach and lettuce in large salad bowl. Add 2/3's of the dressing and toss well with tongs to combine. Spread the salad out in the bowl. Spoon the quinoa in the center. Arrange sausage, asparagus, carrot and tomatoes around the quinoa. Sprinkle the herbs over all. Drizzle a bit of dressing and serve, any extra dressing on the side.

Creamy Herb Dressing

1/2 cup Greek or plain yogurt (4oz, 125ml)
1 tbs Dijon mustard
1 tbs white Balsamic vinegar or white whine tarragon vinegar
1 tbs fresh snipped chives Substitute 2 tsp dried
1 tbs fresh snipped oregano Substitute 2 tsp dried
3 tbs olive oil - the good stuff

Snip oregano and chives with scissors. In small bowl whisk yogurt, mustard and vinegar. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.

This Weekend Herb Blogging is being hosted by Ellie at Kitchen Wench.  Please stop by her blog on Monday for the complete recap of all the wonderful herby recipes. I've just been happily reading her most interesting blog when I got to the part about this week's deadline...I'm late, I'm late, for a very important date....
Bon Weekend!

Menu for the Week

Not really a post - just a place for you to leave comments about the menu in the side bar... And give a preview of what we're eating!

For the week of May 25 the menu features Chevre and Tomato Pastries, Grilled Scallops with Lime Ginger Sauce,  Springtime Rice Salad, Spinach and Strawberry Salad, Grilled Lamb Chops Dijon, and a Pasta Salad with Grilled Steak, Chickpeas, Spinach and Feta.  (See post below)

I got the idea for the pastries from a post by Gattina of Kitchen Unplugged on May 3.  Great  idea, Gattina! And so simple to make!

Become a Thyme for Cooking Subscriber and get the menus, recipes and shopping list delivered (in easy-to-print format) to your inbox each Thursday.  (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Pasta Salads, Summer Cooking and Cats on Heat

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First, some housekeeping: 

My ADSL line is, once again functioning.   Now, however, I cannot change my homepage from Yahoo.fr - which insists on welcoming me with all sorts of wonderful crap.  I HATE ?#@$%#@#$ user friendly software!  Give me some 1's and 0's and let me do it MYSELF! 
Oh yeah, thanks to everyone for all the warm, fuzzy thoughts sent my way while I was in withdrawal -lol!

There is a cat in heat who likes to sit just below are open bedroom window and howl all night.  Don't know the owners, if any.  Have tried to convince our dogs that she'd make a nice snack, but to no avail.  I may be getting a bit cranky from lack of sleep (and fighting with Yahoo (god, what a stupid name!) .fr.  Suppose I should just be grateful she doesn't jump in.  Maybe I could send her to the founders of Yahoo. (They actually attempt to yodel that when they put one on interminable hold)

On to the food:

I would like to fervently thank whoever it was that first came up with the idea of pasta salads.  Without said person I would be pasta deprived for 6 months out of every year.  Mon mari and I have a deal: winter cooking is done inside and consists of slow-cooked soups and stews, risottos and pastas, braises and stir-fries.  Summer cooking is done outside, by mon mari, and consists of everything and anything that can be cooked on one of 3 grills or the smoker.  I am allowed to use the cook top for boiling pasta or rice but the finishing has to be uncooked or cooked outside.  I am, occasionally, allowed to use the oven or make an omelet...but I dare not push it.   I am also grateful for couscous, rice pilafs....you get my drift.

Here, for my first ever participation in Presto Pasta Night, founded and hosted by Ruth of Once Upon A Feast, is my first pasta salad of the season.  Let the summer begin!

Beef, Chickpea and Feta Pasta Salad

1 1/4 cup bite-size pasta, rigatoni, fusilli, etc.
1 flank steak, 10 - 12 oz (300gr)
1 can chickpeas, 15oz (250gr)
1 4oz (125gr) package feta cheese
4 - 5 oz (125gr) spinach leaves
2 tbs snipped chives or garlic chives
2 tbs snipped basil
5 large fresh mint leaves, snipped
1 tbs ketchup
1 tbs soy sauce
1 tbs red wine vinegar
2 tbs olive oil
1 tsp chili powder
1 tsp dried oregano
Vinaigrette

Cook pasta according to package instructions. When done, drain, put into a large serving bowl. Mix ketchup, soy sauce, vinegar, oil, chili powder and oregano for marinade. Pour marinade over steak and let marinate for 10 - 15 minutes. Snip herbs. Wash spinach if needed and tear leaves if large. Drain and rinse chickpeas. Cut feta into half inch cubes (1.25cm.) Make vinaigrette. Cook steak on barbecue grill or quickly sauté in nonstick skillet on stove. Either way cooking time is 3 - 4 minutes over medium-high heat. Remove and let rest. Add herbs and spinach to pasta. Add vinaigrette and toss well to coat. Slice the steak at a diagonally across the grain. Add steak to pasta along with chickpeas. Toss well to coat. Add feta and toss gently, just to combine. Serve.

Vinaigrette

1 tbs tomato paste
2 tbs Balsamic vinegar
2 tsp Soy sauce
6 tbs olive oil
1/4 - 1/2 tsp chili powder

Put all ingredients in small bowl and whisk well to combine.

Stop by Once Upon a Feast on Friday to get the recap for great pasta ideas.  I hope we get lots of salads this summer.....

Now, if I could just get rid of the damn cat.....

Running in deep sand

It's like swimming through jello;

Pushing a wagon full of concrete up hill;

Hurrying through pea-soup fog;

Slogging through 3 feet of snow without snowshoes;

Wading through thick mud.....

I'm working with one hand tied behind my back and one leg shackled to a chair!

I lost my ADSL connection.....I'm reduced to (gasp!) a dial-up modem!  Poor, poor, pitiful me!

I've just spent an hour doing what normally takes 10 minutes.  I CAN'T TAKE THIS ANYMORE!

So, in response to Coffee and Cornbread's Fridge Picture Challenge I will bare my fridge to the world:

It's fresh picked spinach in the basket next to the radishes.

Lettuce in the big yellow 'spinner'

Homemade pickles - yes, I know this is the jar you are not supposed to use but that is all we have here.
Amazingly enough, we are all still alive!

I know I am the only one in Europe that refrigerates eggs but I really don't have any other place to keep them.

Note to Americans: eggs are not refrigerated here.  It took me awhile to get used to it, but, as in the case of the canning (bottling) jars, everyone over here is still alive so it must be okay.  The first B & B we stayed in had 2 dozen eggs sitting on the counter.  I was positively a bundle of nerves trying to restrain myself from telling her to put them in the fridge.  They just sat there....right on the counter....daring me to inform this poor woman of proper egg storage.....

Not much of interest in the door:

Mustard shelf on top.

Filtered water, ketchup, mayo etc.

And, the all important beverage shelf.

We have a small fridge in the first garage for the box of rose wine we drink in the summer, Coca Cola Light and Perrier.

Next to the fridge I have the Vegetable Freezer.

Someday I'll post a photo of my 'giant spice rack' - also known as the pantry and far more interesting then the fridge.

Enough of this torture!  As I post this I find myself staring at the little blinking modems in my tool bar....blink, damn you, BLINK!  Is it working or just sitting there?  Have I lost my connection?  AGAIN?

Do I have an internet addiction?  Worse, a high-speed internet addiction?  Thank the computer gods that I still have an old dial-up account for 10 euros a month (for 10 hours).  If I had remembered to cancel it I'd be totally disconnected.  (Side note: in Andorra internet access was free to everyone, with or without an account....but there was a charge for the phone call.)

That's it, I'm going to go play work in my garden.

But, first, maybe if I hook up the Livebox (router) again it will magically have fixed itself..... 

Designing a small Herb Garden - and Salmon with Tarragon Mayo

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I was gone for two weeks.  During that time I cooked one dinner and did no gardening.  It's a good thing I enjoyed the respite.

My garden exploded, as it tends to do in May - won't I ever learn?  My tomato plants are short and fat instead of tall and lean; the rest of the potager had to be roto-tiled .... again; and the mole moved back into my herb garden leaving mounds of dirt almost as high as the weeds.

Okay, okay, enough whinging, already.

I thought, as it is prime planting season in most parts of the northern hemisphere, I would take this opportunity to climb on my favorite soapbox and  write about herb gardens for Weekend Herb Blogging, the event  started by Kalyn of Kalyn's Kitchen and hosted this week by Rinku of Cooking in Westchester.  There will be a recipe or two in here somewhere....

I have a very large herb garden - because I want to and I can.  But a lot of my herbs end up on the compost pile. 

I have about 10 feet of chives.  In rotation, about 3 feet at a time, I cut them back to 4 inches to keep new growth coming.  It ends up in the compost.  If I had 18 inches (50cm) which would be 3 - 4 'clumps' or plants I could cut them back as I use them; no waste.

I have two 2' x 4'  (60cm x 125cm) basil beds.  I use a lot but still have to do 2 or 3 mass trimmings each season to keep them growing nicely.  One 2' x 3' plot would probably suffice.

As you can see in the photo - my tarragon needs some serious trimming.

When I lived in Minnesota I had a 'Square Foot' Garden - which is the best concept since sliced brioche.

Using that system, based on one 7 foot (2 1/3 meters) square I would suggest planting the following:  (one square is 12" x 12" (30 x 30 cm))

Basil, 2 or 3 varieties in 7 square row, 28 plants total (I use a lot of basil)
Chives, 3 - 4 plants in 3 square row
Garlic Chives, 3 - 4 plants in 3 square row
Tarragon, 1 - 2  plants, centered in 2 x 2 square area
Sage, 1 - 2  plants, centered in 2 X 2 square area
Regular Thyme, 2 plants and Lemon Thyme, 1 plant, centered  in 2 X 3 square area
Marjoram,  2 - 3 plants in   2 X 2 square area
Oregano, 2 plants in 2 X 2 square area
Parsley, 1 curly, 2 flat in 3 square row
Summer Savory, 3 plants  in 2 square row
Plus 2 empty squares for something else!

Down the center is a  1 X 7  square path for easy access.

Oh yes, the mint:  Keep it in a pot..... please! It sends out runners that will soon engulf your house, neighborhood, city....

With a garden like this you will always have fresh herbs to add to your cooking: a pinch here; a handful there, without having to pay outrageous prices.

For dinner on Friday I roasted some new potatoes, then tossed them with butter and snipped basil and chives.  The asparagus were steamed and finished with truffle oil and garlic chives.  Mon mari did the salmon on the smoker, covered in dill (which I had to buy) but it could just be simply:

Grilled Salmon with Tarragon Mayonnaise

2 salmon fillets - 6 - 8 oz each
1 tbs olive oil
2 tbs snipped fresh tarragon
1 tbs lemon juice
1 tbs snipped fresh chives
1 clove minced garlic
1/3 cup  mayonnaise

Mix 1 tbs tarragon, lemon, chives, garlic and mayo and set aside.  Brush salmon with the oil and sprinkle with remaining 1 tbs fresh tarragon.  Cook over barbecue grill 5 - 10 minutes depending on heat of grill (gas will normally be about 10 min) or bake in 400 degree oven for 10 - 15 minutes depending on thickness.  Salmon should flake easily with fork when done but it's okay to have it still a bit pink in the center.  Transfer to a plate, add tarragon mayonnaise on the side.

Please stop by Cooking in Westchester on Monday for Rinku's recap of all the wonderful herb-y recipes.

I'll be writing about vegetable gardens this week if anyone is curious.....

Menu for the Week

Look what was waiting for me when I got home yesterday!

Dandelion Jelly (had some on brown bread with a cup of tea to revive me after the journey), Dandelion Honey (on warm toast for breakfast, Yum!) and Elder Blossom Syrup (I tasted, it's lovely...still thinking of uses...)

This lovely Care Package was sent to me from Ulrike of Kuchenlatein,  so that I could taste what delightful things one (or, at least, Ulrike) can make with dandelions.  My mother made both dandelion and elder blossom wine, but nothing like this.  You are so very kind, Ulrike, thank you for such a lovely gift.

I almost forgot, she also sent me seeds for Barlauch (aka ramson, bear's garlic) for my herb garden!  So watch out WHB, I'll be eating lots of it (I hope) next spring.  Thank you, thank you! 

On to the weekly menu:  for the week of May 18. This week's menu features Fresh Garden Salad with Goat Cheese and Walnuts, Salmon Kedgeree, Poached Salmon Frittatas, Grilled Poussin (Game Hens) and, to celebrate spring, Pasta Primavera.

Become a Thyme for Cooking Subscriber and get the menus, recipes and shopping list delivered (in easy-to-print format) to your inbox each Thursday.  (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Nature v Nurture: Whose fault is it?

Why am I so different?

I grew up in a small town village in Wisconsin, the second youngest of four children. 

Two of my siblings live within an hour of that village, the third recently moved a bit further south.  I have lived in Ireland, Andorra and, now, France.

All of my family and friends in the Midwest think that 5:30 - 6:00 in the afternoon is a reasonable time to eat the evening meal.  I consider that to be a late lunch.  9:00 is reasonable for dinner (except in summer when we normally eat around sunset - 10:30).  For us dinner is the end of the day; all chores are done before, relaxing after.

They say 'How can you got to bed on a full stomach?'  I say 'What do you call that big bowl of ice cream you eat at 10:00 - 'cause you don't want to go to bed hungry?'

The first pic is of some of my sis's cookbooks.
The second is of some of mine (yes, all 3 bookcases).  She has two cookbooks that limit the number of ingredients in the recipes: one to four items and the other to six.  People count ingredients?  What if a dash of Truffle Oil would just finish the dish perfectly?  Of course, she doesn't have truffle oil, so - moot point. 

She doens't have 'A Man, A Can, A Plan' which I saw in the bookstore.  It was in the cookbook section but....does that qualify as cooking?  It's apparently popular because there are 5 versions.  Is that scary or what? 

They (family, friends) think my cooking is weird.

They use pre-packaged convenience foods - because they can.  I don't - because I can't.... but, also, because I can't bear to add all of the typical salt, fat and other additives that's in them.  (Have you actually looked at the Cream of Mushroom Soup label?  Dried Onion Soup?).

Vegetables are an afterthought.  For us, vegetables are the star.  We love the foray into the market to see what seasonal vegetables we get to indulge in that week.  

The, apparently common, non-interest in vegetables is reflected in restaurant meals.  This is a Barbecue Omelet I had for lunch one day.  Three egg omelet stuffed to overflowing with shredded barbecued pork and topped with cheese.  Served with more barbecue sauce (5 kinds) on the side and Texas Toast (huge slabs of white bread - I passed on the toast).  Everywhere in Europe this would be garnished with a salad including some raw or cooked vegetables.  Oh yeah, it was really good!  And I tried all 5 sauces!

We had dinner at a new, upscale restaurant one evening (at 7:00 to accommodate me LOL).  We had Seared Ahi Tuna, Shrimp Skewers, etc. to start.  The main course, of whatever protein had been ordered, was nicely seasoned, sauced or whatever and placed in the center of the plate.... alone.  Not so much as a broccoli floret to accent the meal.

On the other hand, the cafe where I had the omelet was full of character (if not greens).  It sits right next to the railroad tracks.  I grew up on the Mississippi river.  On both sides of the river, going through all of the river towns, there are train tracks.  One can't get away from them and we locals don't hear the trains (mon mari, on the other hand, hears every one...).

Well, we do hear them if they are right next to us, and this place was about 5 feet away from the tracks.  To compensate(?) they had a toy train track that encircled the dining room.  Whenever a real train went by the toy train blew it's whistle and raced around the ceiling. 

Yes the noise was deafening but it did give one something to watch during the enforced lull in conversation.

I just realized I'm rambling.  I started writing about being different and ended with toy trains!
Maybe be the lack of vegetables is scattering my thoughts.  And why am I still harping on vegetables?  Could be jet lag.... Wonder if there's any asparagus in the fridge?

Did I mention that I had a wee mid-life crisis?  I apparently got lost in the music section at Barnes & Noble.  I meandered out of classical and ended up buying a Grateful Dead CD.  I'm thinking, maybe, Bob Dylan should be next.....

I need a nap.