Wednesday, December 03, 2008
Still Times vol 4
· WINTER SHOWS
· NEW ALBUM
[b]· JANSPORT BATTLE OF THE BANDS
[b]· STILL TIME Feature: Paul
[b]· STILL TIME HOLIDAY TIP
So we’ve got some tasty little holiday snacks for you in this issue of The Still Times, but first off we’d like to say thanks again to everyone who’s helped us over the last four months, especially friends and family who’ve opened up their couches and floors (and refrigerators) to us during our time on the road.
-Still Time
[b]WINTER SHOWS: Dates for Your Calendar
We’ve only got a few shows this holiday season, but here are some dates you can catch the band…
12/20/08 - Holiday Show @ Downtown Brew
San Luis Obispo, CA
12/31/08 - New Years Eve @ The Westin St. Francis
San Francisco, CA
01/09/08 - Downtown Brew “Album Preview Show!!”
San Luis Obispo, CA
NEW ALBUM
So if you’ve been hearing rumors about a new Still Time album in the mix, they were totally correct. We’d like to officially announce that the band will be entering the studio this December to begin recording our second album, set to be released May 5th. The “Album Preview” show listed in the Calendar section above will feature a set composed of songs to be released on the new album. That will definitely be a show to make if you want to get an early taste of the May release.
JANSPORT BATTLE OF THE BANDS
Still Time has been selected as a finalist for Jansport’s Online Battle of the Bands. The contest began with thirteen hundred entries, and has now been whittled down to eight bands that will be competing for a chance to play this summer at the Halfway to Forecastle festival in Louisville Kentucky. The competition is based on the number of votes each band receives, so if you haven’t placed you vote online, please visit our website (www.stilltimemusic.com) and click on the Jansport link.
STILL TIME Feature: Paul “Slapmaster” Smith-Stewart
This month’s question for Paul is, “If you could compare your bass playing to a dish of food, what would it be?”
Pablo: The meal would be country fried chicken smothered in marmalade sauce, with a side dish of hot and spicy chex mix, washed down with a glass of Napa Valley Cabernet Sauvignon. Post meal, glass of Jameson on the rocks.
STILL TIME HOLIDAY TIP
Holiday Cooking Tip from Haircut
And last but not least, a little bit of culinary genius from our face-shredding compadre, Haircut…
“When cooking holiday Schnitzel, use honey instead of egg when breading the pork. This gives the Schnitzel a sweet and festive flavor.”
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