Moving on... to Rock On!!

After 6 years of being a bass player & sound engineer for 'Liquid Skies', and person responsible for all of our online communications with fans (created ReverbNation band page on April 1st, 2008), it's time for me to move on onto new endeavors and contribute my experience, knowledge and friendship to those in need of a hard working bass player. It was fun writing to you about band updates, new songs and sharing 'insights'.. photos. I will always enjoy doing that when taking break from playing bass. On Sunday 12/23 I am leaving for Europe where in Spring 2013 I will be touring EU with another rock band. Wish we could do it as 'Liquid Skies', but unfortunately it's not the time.

Curious minds who want to stay in touch and follow my tour dates, new recordings, etc. can do so by signing up @ www.myspace.com/EuropeanBass
Who knows, next time I might be playing in your town :)
Yes, I was the guy behind the scenes who worked on promoting the band, to make it happen for all 3 of Us.  At least I've tried very hard.

Have a Merry Christmas & Happy New Year!

Cheers, Sebastian .:: European Bass ::..

Battle Of The Bands :: Vote for us!

We entered Battle Of The Bands Warped Tour 2011! Please vote for us at http://www.battleofthebands.com/u/liquidskies

August Performance in Europe

On August 1st, I had a chance to perform in Europe during 'Woodstock 2008 Festival'. We are all taking vacation, not cooking a whole lot while traveling, but still keeping busy. I had a blast! I've made new friends with musicians, artists and simply great people.
Very excited about going back next year (Summer 2009) and performing there with our band "Liquid Skies Music". Sebastian-bass.

Cold Soup for Hot Summer

This wonderful soup is meant for those hot Summer days when you just want to cool down and enjoy the shade. Serve it chilled!
Here are main ingredients:

• 3 cups of buttermilk
• 1 cup of natural yogurt
• bunch of radish (about 6 pieces)
• beets (root & leaves)
  
• small bunch of fresh dill & chives
• 1/2 of a large cucumber
• lemon juice, salt & pepper
  
  

To prepare:

1. After cleaning beetroots and it's leaves, chop them up into small pieces and cook in a cup of boiling water for about 5 min.
2. Pickle with lemon juice, add salt, sugar, pepper and let it cool down
3. Grate or chop radish and cucumber
   
4. Add fresh Dill which should be chopped into fine pieces
5. Mix well your fresh yogurt with buttermilk and add all of your veggies. It tastes even better when you deliver little kick by adding some spices.
   
   
   
   Serve it chilled & enjoy!
   
   
   
   
   * Receipt & photos for this delicious soup were provided by our lovely B.
   
   
   

Seared Ahi tuna salad a la go-go

Well, on this one we need the best!

the fresher the tuna, the better the flavor...
So what we used is a sashimi quality cut of tuna.
Smuther it with the Kakafooya Salt and some pepper
We seared it on the grill.
Our motto is: 'BBQ it's not just an other meal, it's a way of life'.
Cook it just to sear it (a few minutes on each side).

So what we used was:

• a butter lettuce for its soft texture th bring a warmth to the fish,
• for the vinegrette, we took 1/2 cup of Colaveta first cold press virgin oil and 1/8 cup of rasberry vinigar,
  
• 1 clove of garlic,
  
• 1 teaspoon of sugar,

Place the lettuce on each plate, then the fish.
We also used some butter cooked candy Walnuts to give it that sweet edge.
Pour the sauce over all four plates...voila
It should look like something like this




This is what we have to look forward to after a good practice....
~Bon appetit~

'La Tomatina' Soup

With Summer just around the corner and fresh California's produce available, we decided to make it 'La Tomatina' festivities during our Monday Night session.
To begun we cooked Tomato soup ('pomidorowa').
To do so we gathered:

• 4 cups of chicken broth
• 4 to 6 large and well ripened tomatoes
• 1 shallot onion
  
• fresh basil
• our famous Kakafooyah Salt
• black pepper & paprika
• fresh dill
  

To start, we brought our broth to boil and add tomatoes which prior to mixing were blended along with basil and shallots in a blender. To easily peel tomatoes, we submerged them in boiling water for about 1 minute.
Then we cooked our soup on low until it became very creamy adding black pepper, paprika and Kakafooyah Salt.
Served with noodles, topped off with little bit of sour cream, croutons and fresh dill.

Our practice went really well and productive. We will be recording our new album soon!

Lamb Aux Printemps

Our main course of a day was Lamb Aux Printemps

• Lamb meat (shoulder cut to get extra grissle) about 2 pounds
• pine needles and cones, rose marry, thyme (for smoky flavor since meat will be grilled)
• Served with cous-cous

Lamb meat is seasoned with spices & our famous Kakafooya Salt
Grilled for approximately 15 to 20 minutes

Well, it was great! Again. We will be back playing music and cooking on Monday.
It's good to be The King.

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