Sam Philips, please pass me a tissue.

The guy who discovered Elvis, Mr. "Whole Lotta Shakin' Goin' On" died yesterday here in Memphis of respiratory failure. I know how he feels. A moment of silence...





Poor dead Sam Philips. But it's like that here. I like most aspects of Memphis, like Gus' Chicken (http://www.memphisflyer.com/annman2003/world-famous.asp), but if you have never had sinus problems, move here and you will. Again, I think it's an Egyptian curse. We have angered the Egyptian gods by desecrating a big glass Pyramid, packing it full of sold-out Dixie Chicks fans. I've been in the wonderful Land of Nyquil since Monday. And I'm counting the hours til I get back home to it.

But until then, I am fascinated by the number of people who have been accessing this blog, looking for this link posted July 16th, http://www.deeprivermedia.com/terror.htm

Which proves two of my theories on life: (1) It's hard to tell the difference between confidence and insanity, and (2) The best advertising is free, and it's usually funny or absurd.

There is no in between. I'll be looking for this guy to show up on tv soon. Good or bad, somebody will make us the judge of it.

I need to go pop some pills and fumigate my head. But for now, I leave you with a really, really good recipe. And it's easy:

Baked Potato Wedges:
Copyright, 2002 Barefoot Contessa Family Style
Show: Barefoot Contessa  Episode: Elegant and Easy

Prep Time: 10 minutes Cook Time: 55 minutes
Yield: 6 servings  

4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves


Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.