Quote

Create your own FACEinHOLE

by Radney Foster

Every afternoon at five o’clock
I forget all about you
There ain’t nothin’ ’bout this honky-tonk
To remind me we’re through
And I can put off going back
To that ol’ empty house you swore you’d never leave
From the loneliness you handed me
I can get a brief reprieve
From here until closing time
It won’t matter you’re gone
I can fill up my emptiness
Maybe make it on my own
From now til they lock the doors
Put the chairs up and sweep the floors
You won’t even cross my mind
From here until closing time

Well the good old days are good and gone
Since you left without me
If I could figure out where we went wrong
Then maybe I’d be free
From these ties that bind my foolish heart
And just won’t let me start my life again
Then I wouldn’t need this lonesome bar
Where I come to pretend
From here until closing time
It won’t matter you’re gone
Your memory won’t break my heart
I can make it on my own
From now til they lock the doors
Put the chairs up and sweep the floors
You won’t even cross my mind
From here until closing time

Every afternoon at five o’clock
I forget all about you

From Radney Foster Del Rio Texas 1959
Arista Records 1992
Polygram Intl/BMG Music

Radney Foster Closing Time lyrics
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Rice with Fish

Paella

about 800ml (28floz) Stock or Water
310g (11oz) Arborio Rice (Short Grain Rice)
200g (7oz) Cooked Prawns
200g (7oz) Small Clams
200g (7oz) Squid
110g (4oz) Peas
12 Mussels
2 Medium Tomatoes
2 Carrots
1 Small Onion
1 Green Pepper
½ Red Pepper
2 Garlic Cloves
Saffron Strands
Parsley
Olive Oil

Remove the outer dark skin of the squid, extract the inner parts (including the transparent back bone).
Cut the squid into ring, retaining the tentacles.
Wash the clams and allow to stand in salted water for a few minutes, to allow any sand to come out, discard any that are open.
Wash the mussels, removing the beards, discard any which do not close when sharply tapped.
The prawns may be peel or left as is, if peeled, add the shell and trimming to the stock or water and simmer for 10 minutes to add extra flavour.
Peel and finely chop the onions, carrot and garlic.
Remove the skin from the tomatoes, de-seed and finely chop.
Remove the pith and de-seed the green pepper and finely chop.
Roast the red pepper, remove the skin and cut into long thin strips.
Heat olive oil in a large frying pan, add the onion, carrot and green pepper, fry gently for about 5-6 minutes.
Add the chopped tomato, garlic, squid and tentacles, fry over a low heat for further 10 minutes.
Add the rice, stirring well to make ensure it is thoroughly coated.
Soak the saffron in warm water for a few minutes.
Add some stock (or water), the clams and the saffron mixture and bring to the boil.
Season with salt.
Cover, turn the heat down and cook very gently for about 10 minutes.
Stir in the prawns and peas.
Arrange the mussels and strips of red pepper on top, cover and cook for further ten minutes, ensuring has enough liquid.
When the rice has cooked and the mussels have opened, it is ready to serve.
Garnish with finely chopped parsley.

This is where I plan to post pictures of our grandkids.