Finally, it’s official: the CD has just been sent off to DiscMakers for printing! Stay tuned for the official release date, CD release show information and updates for when it goes live on iTunes, BandCamp, CDBaby, etc. In the meantime, we’ll be releasing some of the mastered album tracks for your sneak previewing pleasure, as well as some album cover outtakes.
We can’t wait to celebrate the release of our debut album with our Massachusetts and Rhode Island friends and fans soon!
Last night we gathered a few friends and had a late, low-key Burns Night dinner. Not quite ready for the task of homemade haggis, chefs Lindsay and Liana decided to keep it simple with a menu of Scotch broth, neeps & tatties, shortbread and Drambuie accompanied by the music of Jock Tamsin’s Bairns, Kris Drever, Eddi Reader, Tony Cuffe, and The John Renbourn Band. We might have gotten a little musically side-tracked.
Scotch broth would be a great soup to warm up with any time during the winter, and smartphone users can check out the recipe and plenty of other traditional Burns night dishes by downloading this free Burns Night app. Things to note: pearl barley can be found in the Whole Foods bulk section, 500g is roughly a pound, 200g is a little less than half a pound, a swede is a rutabaga, and boneless chicken pieces make a perfectly good substitute for mutton flank. Served in a shallow bowl with a little serving of neeps & tatties on the side…perfection!