Lunch With My Best Friend

Wednesday, April 30th, 2008 @ 2:08PM

It's pretty sad when my producer is my best friend.

Richie and I went to the Soup Kitchen in Sugarhouse.  It’s been a long time since I’ve been there.  My wife took me there sometime in the late 90’s when we were first dating.  The chicken noodle soup was great and because Gina said she loved the fry sauce there ("cause they don’t put nothing in it. no weird spices") I had half an order of french fries.  They, also, were very delicious.  When we arrived at the Soup Kitchen, a woman in line in front of us looked like she recognized me, so I said “hi.” It was Angela, there with her fiance Ryan.  She’d heard me talking about the Soup Kitchen on the air and thought she’d come too.  She and Ryan are getting married in Mexico some time soon.  Ryan is really getting a good deal; the best part of the bargain.  Oh, and if you’re wondering...I bought Richie’s lunch.  Next time we’re going out for soft serve ice cream.

Thanks for listening,
Bill

T.V. Time

Wednesday, April 16th, 2008 @ 1:19PM

Would you like to know how Ron Jeremy and the pay day loan industry are alike?

I’d like to know too.  I’ll have something to say about it on Utah Now on KUED Channel 7 this Friday night at 8:30pm.  Let’s all be there.

Recipe of the Week (which doesn’t happen every week)

Tuesday, April 15th, 2008 @ 12:49PM

Eating Asparagus

Asparagus is always good.  My favorite way to have it these days is broiled.  Here we go, with thanks to Cook’s Illustrated Magazine

2 bunches of asparagus
1 T olive oil
salt and pepper

Move oven rack to position closest to broiling element and turn on the broiler.
Wash and trim the asparagus.  Toss with oil and salt and pepper to taste in a large bowl.  Lay in one layer on a rimmed pan and place under the broiler for 7 to 8 minutes or until the asparagus starts getting brown spots on it.  About half way through the process, shake the pan so it boils evenly.

Now, serve the asparagus hot or cold with a vinagarette.  Or, make the following delicious sauce for it.

6 slice of bacon
1/4 C balsamic vinegar
1/4 C olive oil
2 T minced red onion
1 T chopped Italian parsley

Cook the bacon until crisp, chop into small pieces, and set aside.  Whisk the other ingredients together in a small bowl.  When the broiled asparagus comes out of the oven put it on a serving plate and let it sit for a minute or two.  Then pour the sauce over it and sprinkle with the chopped bacon.  Serve it up baby cause it is too good.

Going Crazy Due to Intense Broadcast Irritation

Monday, April 7th, 2008 @ 12:13PM

This is what I must have looked like this morning.

It's bad enough, getting up extra early to be on time for a Utah County 6am broadcast from Utah Valley State College but then things go horribly wrong and the morning is ruined. 

We had technical glitches aplenty today...we were bumped off the air nearly a dozen times in four hours.  I'm amazed that any of you stayed listening to the show.  As a matter of fact, I'm sure many of you left.  Well, you're all welcome back tomorrow when we will be in the safe cofines of our studio were things usually remain on a fairly even keel. 

But, If I look mean or pissed off during a morning show broadcast, you can generally bet that technical difficulties are the reason.  Thanks to all of the nice folks at UVSC.  You were just as nice and understanding as could be even with all our whining about this and that.  Thanks for the food and for the hoodies, mugs and shirts.  We think you are a great school.

Thanks for listening,

Bill Allred

Reading Poetry In Front of Folks

Friday, April 4th, 2008 @ 10:34AM

Little Bill is a great son. James Dickey is a great poet. This is James Dickey, not Little Bill.

I was asked to come and read a couple of poems for the Favorite Poem Project at Weber State University.  The organizer of the event is a friend of the program by the name of Ashley.  Ashley asked if little Bill wanted to come along and read a poem too.  This was for an audience of people attending a literary conference at WSU.  Little Bill said, “sure, I’d like to go.” And so yesterday off we went to Ogden for poetry reading. 

The boy made me so proud with his rendition of his favorite poem The Captain and His Crew by Kent Frates. LB (Little Bill) told the audience that his was his favorite poem because, “I’m quite a pirate enthusiast.” He read loudly and clearly and gave a quick from the waist bow when he finished to warm applause. 

I read two poems by James Dickey.  Most people know him only as the author of the book Deliverance upon which the movie was based.  I’ve not read the novel, but the movie is terrific.  And so are Dickey’s poems.  They’re easy to find at the bookstore or the library.  Here are the two I read; “Pursuit From Under” and “The Leap.”

I know most people don’t read poems, but give him and these a try. 

Thanks for listening,
Bill Allred