Sugarland TV: The first Week in Review of 2011 is here!

Mon, Mar 7, 2011 at 4:00 PM

We started this tradition last year, and we're gonna keep it rolling: The first Week in Review video of 2011 is here! Go behind the scenes at rehearsals for the Incredible Machine Tour, and then follow us on the road to Houston, Little Rock, and Tulsa. What does it look like from the Sugarpit when that curtain drops at the top of the show? Here ya go...

Helpful Sugarlinks!
2011 Incredible Machine Tour: On sale now!
Check out our 2011 Incredible Machine Tour dates
Order The Incredible Machine today!
Your complete guide to The Incredible Machine
Join our Sugarpass fan club
Sign up for our mailing list
Talk about it in our forum
Follow us on Twitter
Join us on Facebook
Find us on Ping

Video Credit: Valarie Allyn Bienas

  1. the golux avatar

    On Tue, Mar 29, 2011 at 9:41 PM, the golux said:

    Dear Jennifer Nettles,
    Hello. And, how are you? (I've decided some manners are called for, in the event you ever read one of these ramblings!) That being said...I am well. But more to the point-I am full. I have just had the most delightful lunch, and it left me in a sated state that reminded me of you.
    I have been meaning to write to you for a few days, but couldn't find the words to describe my satori. I think this little meal sums it up. I hope you try it...
    Here's what you're gonna need: A salmon. (some white bread, an egg, s/p, oil or butter, and mashed potatoes.) You will also need Swiss cheese, muenster, and your favorite goat cheese. And you can make a light mayonnaise, or use a very plain base and add a little lemon and bread-and-butter pickles. Either way, you will need lemon and b/b pickles. And you already have your egg (whites) out so why not go whole-hog and make the whole thing from scratch? What you're making is possibly the best effin' grilled cheese sandwich ever...and a salmon cake.
    So, what you'll wanna do is grill up that salmon and let him cool off for a couple of hours. When he's good and cold, mince him up. (I do such things with a knife, but if you aren't so-inclined a few whirs on "pulp" in the food processor should do it.) Then mix in an egg and some bread crumbs and s/p. The whole concoction should still be a little too liquid for a patty, so spoon in...mashed potatoes. Just trust me on this. When you think you've got a cook-able patty, set it aside. Now for the sandwich.
    I don't know of your tastes regarding goat cheese, but whatever you decide on really needs to be herbed. (The chavrie that I used was very secretive about their ingredients, but the flavor struck me as what I imagine sod might taste like, so I'm guessing parsley and dill.) This sounds bad, but the flavor is good! Anyway, the herbs should be an outer coating, that you'll want to use sparingly, or they'll overpower the sandwich and, frankly, muck up the whole delicate balance. So...your sandwich is going to consist of: white bread, one 1/8th inch slice of muenster, two 1/16th sized slices of Swiss, (I used Finlandia because it's not too smoky and tends toward sweet, but I'm sure you don't need me to choose your cheese...) and your goat cheese.
    Get out your favorite fish-pan or griddle and get it hot. (I'm sure you know how to heat a pan to temperature...) When it's where you want it, oil/butter and all...turn the heat down and build your sandwich like so: a slice of Swiss on each side, (folded over to fit the bread. With anyone else I would suggest folding from alternate sides to provide maximum balance...but something tells me you will do this anyway), slap on your muenster, and add your goat cheese in small, strategically placed dollops. Put it together and turn your heat up to medium/high, make a cake out of your salmon and throw that sucker in there with your sandwich, and you're one flip away from nose to mouth to belly heaven! (That you have a tartar sauce ready was supposed to be implied, but reading back over this I see that it isn't. So, y'no, have that ready...even a chilled kinda ready if you seek (hee-hee) perfection.) But the bread-and-butter pickles are important. They ARE the tar-tarrrr...
    I made this lunch from what I found in the fridge today. It's my day off...a real one, all day to do whatever I want, and I wanted food happiness. And man did I get it! That's what led me here to you. Satori...and the best damn grilled cheese ever...Bon appetit!

  2. the golux avatar

    On Tue, Mar 15, 2011 at 5:52 AM, the golux said:

    Dear Sugarland,
    Funny a little episode I like to call "run screaming from the room"...I can't get out. (It's a little reminiscent of this experience I had one time in my teens, involving an inadvisable choice and being stuck in a very small bathroom for, well, a very long time. Or it might have been five minutes. We may never know.) The point is...I can't get out of here. Somehow I found a way in...but then, that was before you knew me so well. Is it possible, I mean really...likely- that you have not enjoyed my adoration, and these snippets of episodic lucidity? I had thought, and I really pored over this, that coming to this table was the right thing to do. But something in tonight got me my dear Sugarland totally misinterpreting my presence here? Are they (that'd be you) perceiving me as some sort of psychic vampire? Have I come across as disrespectful, when my intention was exactly the opposite? Anyway, muh belly hurts, and I need to do some sittin' and some prayin' cause I don't know what the hell just happened. And, for the record, the reason I'm not buying all kinds of stuff, or anything, is because of a financial obligation. And the reason I don't accept 'friend' invitations from other fans is because I really just couldn't figure out how to work the thingy with the code talky. And the reason I came here in the first place was to follow my heart, uncensored, and for the first time in many, many years...say something. Say anything. But just show up, and speak my mind. My heart. My soul.
    (that's right, I said soul.)
    "My peril is my own,"the minstrel said. "Half of it is yours, and half is Saralinda's. But from here, right here tonight, I can't tell if that is the sound of the clocks beginning to whirr, or the Todal gleeping. And muh belly hurts.

  3. the golux avatar

    On Thu, Mar 10, 2011 at 1:39 AM, the golux said:

    This is becoming my psychic-eye-wash station. Sweet, sweet, sweet.

  4. julie avatar

    On Tue, Mar 8, 2011 at 11:47 PM, julie said:

    I Love It!! It's little bit of torture for those who have to wait months to see the show LOL. But I can't wait!!!

  5. Bethy15 avatar

    On Tue, Mar 8, 2011 at 11:22 PM, Bethy15 said:

    You are so lucky, I'm jealous... prob going to hit 3???

  6. Raymie avatar

    On Tue, Mar 8, 2011 at 4:04 PM, Raymie said:

    Waiting to feel the beat again ! :) #SLUK

  7. SAStoner7984 avatar

    On Tue, Mar 8, 2011 at 1:26 PM, SAStoner7984 said:

    aww... this is an awsome idea!! Will you be doing this throughout the entire tour? Or was this just a "kickoff" sort of deal??

  8. CR1976 avatar

    On Tue, Mar 8, 2011 at 1:04 PM, CR1976 said:

    Its very enjoyable that you share with us these thought -provoking
    glimpses into your world after all music is what feelings
    sound like and is the spirt of the universe

  9. trophywife94 avatar

    On Tue, Mar 8, 2011 at 10:07 AM, trophywife94 said:

    omg this is AWESOME ! I wanna see you live sooo badly! damn distances :( ;D ?

  10. Robyn avatar

    On Tue, Mar 8, 2011 at 4:15 AM, Robyn said:

    love you guys so much hoping you come close to Arlington TX.

Post a comment

Upcoming Tour Dates

  1. There is nothing to display yet, check back soon.