Check out this fan letter and video of two little ones rocking out to my Give Me That Zydeco song! Too cute!
Hi Johnette. I emailed you quite some time ago requesting permission (which you granted -- thank you!) to play your CD's occasionally in my preschool/toddler music classes here in and around Seattle. I still use "Ants in my Pants" whenever we do egg shakers and, boy, do the kids love it!
Well, my own two offspring were rocking out today...and I'd love for you to check out the video I posted on my blog: http://www.jenny524.blogspot.com/ I think you'll enjoy their spontaneous dance party! :)
Happy music-making to ya!
-Jenny Martin
Seattle, WA
Thanks guys! You ROCK!!
Sunday, September 20, 2009
Wednesday, September 16, 2009
Mailbox - Letters from Fans and Friends
"I REALLY hope I can get to your book signing. Bought all the others and the children LOVE them. So appropriate for our culture. Thank goodness you have the talent to keep our tradition alive."
-Gail MZZ, New Orleans, LA
-Gail MZZ, New Orleans, LA
Why the Crawfish Lives in the Mud Book Mention by Susan Larson
NEW ORLEANS BOOKS NEWS AND REVIEWS
The latest literary updates from around New Orleans
Fall is the season for turning over a new page, and this season's offerings are a book-lover's bounty
by Susan Larson, Book editor, The Times-Picayune
Wednesday September 16, 2009, 3:00 AM
The local scene is equally vibrant, with a full slate of fiction and local interest titles, and a strong selection of children's books; there are striking new voices and many happy returns from local favorites.
-- 'Why the Crawfish Lives in the Mud, ' by Johnette Downing (Pelican Publishing, $15.95, ages 5 to 8, September), is the singer-songwriter's most recent book offering, a Louisiana folk tale.
Thanks Susan. You are a gem!
The latest literary updates from around New Orleans
Fall is the season for turning over a new page, and this season's offerings are a book-lover's bounty
by Susan Larson, Book editor, The Times-Picayune
Wednesday September 16, 2009, 3:00 AM
The local scene is equally vibrant, with a full slate of fiction and local interest titles, and a strong selection of children's books; there are striking new voices and many happy returns from local favorites.
-- 'Why the Crawfish Lives in the Mud, ' by Johnette Downing (Pelican Publishing, $15.95, ages 5 to 8, September), is the singer-songwriter's most recent book offering, a Louisiana folk tale.
Thanks Susan. You are a gem!
Monday, September 14, 2009
Tour Dates - September 2009
September 26 from 11:00-12:30, New Book Launch, Maple Street Book Shop, Maple Street, New Orleans, LA
September 26 from 1:30-3:00, Book Signing, Garden District Books, Prytania Street, New Orleans, LA
September 26 from 1:30-3:00, Book Signing, Garden District Books, Prytania Street, New Orleans, LA
Mailbox - Letters from Friends and Fans
"On behalf of the Lafourche Parish Library System including the Youth Services Staff, we wish to thank you for your outstanding presentations to the children of our community. Your talents enhance our Summer Reading Program and we appreciate your professtionalism."
Sincerely,
Dana Clement
Lafourche Parish Library
Thanks Dana and the Lafourche Parish Library! I had a great time in your library system as always! You all are very "artist-friendly" as well as professional, and that is much appreciated!
Sincerely,
Dana Clement
Lafourche Parish Library
Thanks Dana and the Lafourche Parish Library! I had a great time in your library system as always! You all are very "artist-friendly" as well as professional, and that is much appreciated!
Wednesday, September 9, 2009
Mailbox - Letters from Fans and Friends
"I have most of your cds and my 1st graders and I listen to them. My favorite cd is From the Gumbo Pot. And even though we have only been in school 17 days, we have listened to it a few times. My 1st graders absolutely love your song "Mosquitoes"...so much so that they break out spontaneously in song during class. It will start with gentle humming, then a buzzing, a chanting of "Mosquitoes". clapping, and finally giggling. I chuckle everytime they do this, and thought you might enjoy a story about kids who enjoy your music. We are going to try to book you for later in the school year!"
Laura Leinhardt
1st grade teacher
Marrero Academy
Thanks Laura for sharing this great story and for sharing my music with your students. I look forward to performing at your school soon! Teachers ROCK!
Laura Leinhardt
1st grade teacher
Marrero Academy
Thanks Laura for sharing this great story and for sharing my music with your students. I look forward to performing at your school soon! Teachers ROCK!
Tuesday, September 8, 2009
My New Book is IN!!!
Hot off the press, my new trickster tale book Why the Crawfish Lives in the Mud is in! I am so thrilled and wanted to let you know ASAP! The book will be launched at Maple Street Book Shop on Maple Street in New Orleans, LA USA on September 26, 2009 from 11:00-12:30. If you can't be there in person for the book release party, pick up your copy on my website and I'll be happy to sign them before they ship. Order your copy today at: http://www.johnettedowning.com/books.html
Monday, September 7, 2009
In the Kitchen with Johnette - Offbeat Magazine Feature Article
Offbeat Magazine - September 2009 Issue
In the Kitchen with Johnette
By Elsa Hahne
I learned to cook from my grandmother who lived in St. Amant, near Gonzales. She was Creole: French, Spanish and Native American, and she was the best cook. The only thing I didn't learn to cook from her was gumbo because she'd always say, "Start with a roux." And I'd say, "What's a roux?" And she'd say, "You know what a roux is! Just start with a roux!" But I didn't. She wasn't patient enough; she would just exasperate.
The first time I made a roux, I got the jar of roux. I still use the jar because I really don't know how to make a roux the way you're supposed to do it. I've made it before, just with flour and oil and onions, but it doesn't come out like her roux so I'm not happy. I always stop too soon because I'm afraid I'm going to burn it.
In Louisiana, music and food go hand in hand. I mean; that's what we're all about: music and food. No surprise that my music, since I'm from Louisiana, a lot of my songs have to do with food. I wrote this song called Today Is Monday in Louisiana. It's based on a traditional song, but I was looking at the ingredients, all the dishes in the traditional song, and they were Monday roast beef, then chicken and string beans, and I said, "I have to do this for Louisiana, we have the best food in the world!" So I did Monday red beans, Tuesday po-boys, Wednesday gumbo, Thursday jambalaya, Friday catfish, Saturday crawfish and Sunday beignets. That song was a really big hit; itís still one of my biggest hits. And because of that song, a lady was in the audience with her son and she came up to me and said, 'Can I illustrate that song and make it into a book?' and that's how the books started. We did My Aunt Came Back from Louisiane and Chef Creole and both have food in them.
I do about 250 shows a year so I travel a lot, but anytime I'm home, I like to cook. I do it as often as possible. I use my Today Is Monday in Louisiana book when I travel, and I travel internationally and use the book as a cultural bridge. I'll sing my version and then, whatever country I'm in, let's say I'm in Oman, we'll do their version. They might have biryani, shish kebab, or whatever foods they have in their culture, and then we'll talk about the foods we have in common. Food is a great way to reach other cultures. Food doesn't have an agenda.
When I give concerts and workshops in other countries, Ií'l say 'What do we have in common?' and usually itís rice. Or fish, depending on where it is. But usually rice, so I say, 'See, children? We're really all just rice. We can be brown rice or jasmine rice or saffron rice; long-grain rice or short-grain rice, but really we're just all rice.' Food is non-threatening, non-political, and itís just a nice way to connect the world, I find.
The funny thing about traveling and being from New Orleans is that wherever I go, I'll eat anything. I went to Morocco and I had camel. I'm not sure I want to eat camel again, but I tried it. It was kind of spongy, almost like tofu, and it's a camel color. People like when you'll try. I'm not a picky eater because I live here. We'll try anything and people appreciate that. It's a way of being accepting and open to new ideas and concepts and traditions and new ways of living, different from your own culture. I've learned that. My grandmother always made hogshead cheese and just the idea of it, 'I'm not eating hogshead cheese.' So I never tried it, but the other night my boyfriend and I went to Cochon and they gave us a complimentary piece of hogshead cheese, so I tried it. And it was so good. All this time, I never tried it! I know my grandmother's, it must have been great because people would come over when they found out she was cooking. I missed the opportunity to try hers."
Johnetteís Sausage Mambo
Johnette enjoys this dish by itself, but you could easily serve it over rice or pasta. Actually, this recipe constitutes half of Johnette's jambalaya recipe as well. The other half is Zatarainís jambalaya mix. "Like they say, donít fix what ainít broke. It works and itís great. Just add an extra handful of plain rice."
1 link Polska Kielbasa sausage (Hillshire Farm)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon Tony Chachereís Creole Seasoning
1 yellow onion, diced
5 cloves garlic, chopped
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1/2 tub sliced mushrooms
Slice sausage into doubloons. Heat oil and Worcestershire sauce in a skillet. SautÈ sausage until deep red in color, adding parsley and Tony Chachereís. Add onion and garlic. When onion becomes translucent, add bell peppers and mushrooms. SautÈ until vegetables are tender.
http://www.offbeat.com/magazine/gravy.php
In the Kitchen with Johnette
By Elsa Hahne
I learned to cook from my grandmother who lived in St. Amant, near Gonzales. She was Creole: French, Spanish and Native American, and she was the best cook. The only thing I didn't learn to cook from her was gumbo because she'd always say, "Start with a roux." And I'd say, "What's a roux?" And she'd say, "You know what a roux is! Just start with a roux!" But I didn't. She wasn't patient enough; she would just exasperate.
The first time I made a roux, I got the jar of roux. I still use the jar because I really don't know how to make a roux the way you're supposed to do it. I've made it before, just with flour and oil and onions, but it doesn't come out like her roux so I'm not happy. I always stop too soon because I'm afraid I'm going to burn it.
In Louisiana, music and food go hand in hand. I mean; that's what we're all about: music and food. No surprise that my music, since I'm from Louisiana, a lot of my songs have to do with food. I wrote this song called Today Is Monday in Louisiana. It's based on a traditional song, but I was looking at the ingredients, all the dishes in the traditional song, and they were Monday roast beef, then chicken and string beans, and I said, "I have to do this for Louisiana, we have the best food in the world!" So I did Monday red beans, Tuesday po-boys, Wednesday gumbo, Thursday jambalaya, Friday catfish, Saturday crawfish and Sunday beignets. That song was a really big hit; itís still one of my biggest hits. And because of that song, a lady was in the audience with her son and she came up to me and said, 'Can I illustrate that song and make it into a book?' and that's how the books started. We did My Aunt Came Back from Louisiane and Chef Creole and both have food in them.
I do about 250 shows a year so I travel a lot, but anytime I'm home, I like to cook. I do it as often as possible. I use my Today Is Monday in Louisiana book when I travel, and I travel internationally and use the book as a cultural bridge. I'll sing my version and then, whatever country I'm in, let's say I'm in Oman, we'll do their version. They might have biryani, shish kebab, or whatever foods they have in their culture, and then we'll talk about the foods we have in common. Food is a great way to reach other cultures. Food doesn't have an agenda.
When I give concerts and workshops in other countries, Ií'l say 'What do we have in common?' and usually itís rice. Or fish, depending on where it is. But usually rice, so I say, 'See, children? We're really all just rice. We can be brown rice or jasmine rice or saffron rice; long-grain rice or short-grain rice, but really we're just all rice.' Food is non-threatening, non-political, and itís just a nice way to connect the world, I find.
The funny thing about traveling and being from New Orleans is that wherever I go, I'll eat anything. I went to Morocco and I had camel. I'm not sure I want to eat camel again, but I tried it. It was kind of spongy, almost like tofu, and it's a camel color. People like when you'll try. I'm not a picky eater because I live here. We'll try anything and people appreciate that. It's a way of being accepting and open to new ideas and concepts and traditions and new ways of living, different from your own culture. I've learned that. My grandmother always made hogshead cheese and just the idea of it, 'I'm not eating hogshead cheese.' So I never tried it, but the other night my boyfriend and I went to Cochon and they gave us a complimentary piece of hogshead cheese, so I tried it. And it was so good. All this time, I never tried it! I know my grandmother's, it must have been great because people would come over when they found out she was cooking. I missed the opportunity to try hers."
Johnetteís Sausage Mambo
Johnette enjoys this dish by itself, but you could easily serve it over rice or pasta. Actually, this recipe constitutes half of Johnette's jambalaya recipe as well. The other half is Zatarainís jambalaya mix. "Like they say, donít fix what ainít broke. It works and itís great. Just add an extra handful of plain rice."
1 link Polska Kielbasa sausage (Hillshire Farm)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon Tony Chachereís Creole Seasoning
1 yellow onion, diced
5 cloves garlic, chopped
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1/2 tub sliced mushrooms
Slice sausage into doubloons. Heat oil and Worcestershire sauce in a skillet. SautÈ sausage until deep red in color, adding parsley and Tony Chachereís. Add onion and garlic. When onion becomes translucent, add bell peppers and mushrooms. SautÈ until vegetables are tender.
http://www.offbeat.com/magazine/gravy.php
Home from Vacation
Hey Friends and Fans, I am back home from vacation. I had a wonderfully relaxing five week vacation in the mountains of North Carolina with my boyfriend, and am now gearing up for an exicting and busy school year.
Here's what has been brewing while I was away:
1) My latest book
2) I have several book signings lined up for the new book release.
3) I am nearly finished a new CD titled
4) My 2009/2010 school year calendar is quickly filling up.
5) Offbeat Magazine featured me in their September 2009 issue. The feature article by Elsa Hahne is titled "In the Kitchen with Johnette," and it includes a recipe for my Sausage Mambo. Pick up a copy of the magazine while you can still find them.
6) Check out my web site for my Fall Festival schedule.
See you soon!
Here's what has been brewing while I was away:
1) My latest book
Why the Crawfish Lives in the Mudis scheduled to be released this month; hopefully, by September 15.
2) I have several book signings lined up for the new book release.
3) I am nearly finished a new CD titled
Boogie Woogie Bugs.
4) My 2009/2010 school year calendar is quickly filling up.
5) Offbeat Magazine featured me in their September 2009 issue. The feature article by Elsa Hahne is titled "In the Kitchen with Johnette," and it includes a recipe for my Sausage Mambo. Pick up a copy of the magazine while you can still find them.
6) Check out my web site for my Fall Festival schedule.
See you soon!
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