Biscuits & Blues: A song for my next CD

There’s a restaurant that’s well-known in Natchez called Biscuits & Blues. I was reminded of it when listening to an audio book of Greg Isles, The Quiet Game, as he mentions the restaurant a couple of times. cheap albion silver It’s on 315 Main Street. Nike Kyrie Irving A picture of the restaurant is below. New Balance 993 mujer albion gold That also reminded me of this song I was inspired to write after I heard the story of the restaurant and how its owner, who had gone to California, started a restaurant with the same name there, but had returned to her hometown of Natchez. buy albion silver I heard the story the same night they turned on the lights of the Mississippi bridge last year. cheap albion gold Anyway, I intend to have this song on my next CD I’m making this year with some other originals (Jed Marum, who produced my first CD Bard of the South, is going to produce that one too). nike air max 2015 czarne Here are the lyrics, though as any songwriter knows, songs seem to be in constant flux, addition and revision. nike air max 90 soldes (I read that Leonard Cohen wrote nearly 80 verses to “Hallelujah.”) Biscuits & Blues by Rickey Pittman VERSE ONE: New York was always too busy, In LA I couldn

3 thoughts on “Biscuits & Blues: A song for my next CD

  1. The introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.`

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  2. Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies’ hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two, and prepared six months before sailing.:

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