New York, Atlanta, Birmingham, Boston, New Orleans, Houston and quite a few other cities the Aikens Boys made memories and had adventures in before getting home to Novato Labor Day Weekend! The Last night in the Big Apple Jr. show his old Man something new about the city that never sleeps. The Jazz Iridium -1650 Broadway at 51 st, home to the Legacy Bands Mingus Big Band, Mingus Dynasty and the Mingus Orchestra, we were there Tuesday Night so the orchestra was performing. What a night (by the way Charles Mingus, whom all the above bands are named for lived form 1922 until 1979 and is an American legend, he also happens to be Curtis Jr, favorite Jazz composer.) The Bands are Managed by his widow Sue Mingus, and feathers some of the worlds best Jazz artiest, such as John Clark,(French Horn) his solo that night took me out of my seat! After 3 hours of great music Curtis Jr and I got the talk with Mrs. Mingus, what a wonderful woman, she told Curtis Jr to follow his dreams and keep MUSIC in his Heart,. You can read learn more about Mingus the Bands and the Club at www.mingusmingusmingus.com and more about the great French horn Player John Clark at www.hmmusic.com . 
Iridium is a Jazz and Supper Club, the food was very good, Desert was out standing, the portions are huge, New York Cheese, Fudge Browne and Apple Pie. I will try and get their recipe for Cheese Cake on my next visit to the Club. Until then try my recipe for Cheese Cake with Pineapple Glaze
Ingredients
2 cups cookie crumbs (your favorite cookies)
1 stick butter melted
2 cups sugar
32 ounces of Cream cheese
1 stick butter melted
2 cups sugar
32 ounces of Cream cheese
3 teaspoon Vanilla
16 ounces Sour cream
4 eggs
Method
PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust
BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp
Guide to The Harvest
NOW AVAILABLE!
[click here to purchase]
