Summer is winding down, and this little living-in-a-hot-tin-can folk band couldn't be happier to see Fall coming at last. But before we start roasting pumpkin seeds and doubling down on kale cranberry salads, we've got a lot of fresh summer veggies to eat up. And sometimes, simple is best. We love ourselves a good crudites platter-- sliced raw veggies with a pickle or two thrown on the side. And in the center of it all, a creamy delicious ranch. On occasion, though, we lo
Happy August, everyone! We here in The Rough & Tumble have now entered our busiest week of the entire year, where we play 10 shows in 11 days in 5 different states. That’s right, 10 shows, 11 days, 5 big ol’ states-Minnesota, South Dakota, Wyoming, Kansas and Nebraska then back to South Dakota. We’re not crazy and neither are we! Actually we’re looking forward to it because we’re playing such great shows as The Warming House in Minneapolis, the Sioux River Folk Festival, Aunt
Scott remembers the first time we made this Coconut Citrus Tofu & Spinach somewhere in rainy New England. We were too many hours away from our next gig to stop to eat, so Mallory insisted on "whipping up something quick" in the camper while Scott pumped gas. But something quick also needed to be something hot, as The R&T had successfully booked a "chasing winter" tour, which meant that they not only played Michigan in March and Canada in April and New England in May, but th
Happy Kickstarter Day! Listen, we aren't experts on anything. Just ask us. But since we were so close to our southern friends' border, and really wanted an alliteration for Kickstarter, we decided to pick up some foods we have generally only found local to the Southwest. Which is how we ended up here, informing you on how to cook cactus when we are doing it for the first time. But it worked out for us, and we hope it fills your belly as you click the "donate" button on ou
It's Monday morning and we are parked in the Wall Drug parking lot, just outside the Badlands in South Dakota. The dogs and I just howled like coyotes in our excitement of the cold weather and the celebration of the end of another long weekend of fun, but tiring, shows. Scott is doing an inventory of our refrigerator, pulling the nearly too-far-gone tomatoes and the wilting cabbage out, "The radish green and radishes on the bottom right should probably go," I say. "Ooooh,"
It's September 6th, which means we're getting to that lovely and awkward time of year where the leaves are starting to fall from the trees but only after a good rainstorm, the nights are getting cold but not cold enough that you can keep the comforter on all night, and when your flannel shirt sits like a hitchhiker in your passenger seat. This is the time of year when you still want iced coffee but you've begun kicking yourself every time you don't order the pumpkin spice lat
We were all crying and gulping down our Watermelon Mint Sloshes as fast as we could. When we caught our breath, we kept taking more bites. It hurt so good. Ryan had a couple of requests, and jalapeno poppers weren't one of them. Ryan doesn't even really like spicy food. But with pepper season in full swing at the local farmers market, we had those little jalapenos wedged everywhere from behind the mustard to between ciders, and they were falling out each time we opened ou
Okay, so maybe we were a little too zealous about winter. Heading to Ohio for February, Michigan in March, Canada for April, and New England for May. Spring sprung back in Tennessee weeks ago and is well into summer. But we've been grateful for our cold rainy days in the north. Plus, the excitement of tender baby mescalin in Maine, fiddleheads in Vermont, and asparagus (known in western Massachusetts as Hadley grass) is much more exciting when the snow has barely melted.
Oh Canada. Now, we had heard of poutine before going to Canada. We’d even eaten poutine before going to Canada. We lived with our favorite, angry Irishman bass player, Mike Shannon, for a couple years, and every time Canada was mentioned in that house, his eyes lit up like Christmas morning and he told us about this magical dish: poutine! French fries covered in cheese curds, covered in gravy. To hear Mike speak of it, you’d almost think it was proof that the universe wasn’t
We booked Michigan as we were sweating in Florida's heat a good year or so back. Mallory hates the heat. She really hates to sweat. "Michigan," she gritted her teeth. "We are spending next March in Michigan." And then, she furiously began sending booking emails. And then, she got responses. And that's how we found ourselves trudging through the cold and snow of Michigan in March. We haven't felt a drop of sweat for weeks, not even on our hikes. Mostly, we've been mass
And suddenly, we had all of the mushrooms. Listen, we're a folk band, We aren't talking about anything psychedelic, here. As we were winding down our down time, between recording a new album and releasing our new EP (Cardboard and Christmas Lights! Head to Spotify for a listen) and filming music videos, we needed a little something to keep the credit card from building back up to astronomical levels. So, we picked up a few babysitting gigs and a couple shifts at one of ou
That's the thing about secret recipes. As much delight as one person can get from being the only one to provide a very special treat, there's a cap. And when the delight expires, it's time to post a blog revealing the not-very-special-reasons why this particular recipe has been a secret. Because food, much like secrets, are always better when shared. Truthfully, Mallory has been making this chili for years, and only recently decided it a secret on account of the fact that
Mallory hates to make omelettes. You can ask her. She will scowl at you and make suggestions for a number of other elaborate, more time consuming breakfast options. She will pretend she is vegan again or change the subject to lunch. She will suddenly need to do another hour of morning yoga-- anything to avoid making omelettes. And truthfully, as a traveling folk band with minimal fridge space, we only indulge in them a couple times a year. Usually at a restaurant. With
It's tradition! And one of our favorites. Since becoming vegetarian, Mallory has been making Hoppin' John's (or, if you prefer, Hoppin' Jane's) every New Year's Day. Seeing as her previous tradition of pork and kielbasa and sauerkraut wasn't going to cut the new dietary restriction, The R&T has been enjoying this spin on a classic Southern good-luck dish for the last five years. Brown rice topped with spiced black-eyed peas topped with sauteed collard greens topped with s
"So what are your favorite things to make on the road?" she asked. We met our pal John's mom in the Ingles parking lot the night before, and she was starting to write a blog about her time on the road-- and the people they met along the way. We were in Black Mountain, NC-- our old stomping grounds-- which means we were always running into people we knew or kinda knew. And John's mom kinda knows us. And we were the people on the road she met along the way. We've been camper