image via kittydaisynlewis
I had to share this amazing band with anyone not yet familiar with them. Kitty, Daisy & Lewis are a trio of London-based siblings who take modern vintage to whole new level with their take on 50's American roots music. The three jump from one instrument to another, which range from guitar, drums, harmonica, piano, lap steel, banjo, ukulele, accordion, xylophone, trombone, and the music is a mix up of dirty R'n'B & blues, whisky soaked country, haunting Hawaiian jungle drums and Gospel fever, with a punch in the face by Daisy's hard beatboxing. Dad plays acoustic guitar and mum learned double bass so she could join to band. Kitty, Daisy & Lewis have built a massive word of mouth audience through gigs and festival appearances. They recently returned from a 6 week US tour opening for Coldplay. You can check them out at their myspace page or get a taste of their music via Late Night with Jimmy Fallon here. Give a listen, I promise you won't be disappointed. And boy, do they have style!
A BIG HUNK O' LOVE
Kitty, Daisy & Lewis grew up listening to the likes of Elvis Presley and Johnny Cash. And no one had an appetite quite like Elvis. One of his favorite desserts was Sweet Potato Pie, a traditional side dish or dessert in the South and a staple "soul food".
Southern Sweet Potato Pie
1 lb. sweet potatoes (about 2 large)
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup milk
2 eggs, beaten
1/2 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 9-inch unbaked pie crust
- Preheat oven to 350° F.
- Peel and cut potatoes into quarters, place in 3-quart saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are very soft, about 40 minutes. It should easily pierce with a fork. Drain and when cool enough to handle, peel.
- In a medium bowl, combine potatoes, butter, brown sugar and nutmeg.
- Using a potato masher, cream the potatoes until very smooth.
- In a small bowl, beat eggs, 1 cup milk and vanilla together.
- Beat this mixture into the potatoes. Mix thoroughly.
- Pour into unbaked pie crust.
- Bake for 50-60 minutes, or until inserted knife in center comes out clean. Pie will puff up but will sink down as it cools.