I Sing In The Kitchen

Japanese Style Vegetables On Sushi Rice. Ha Ha Tonka On The Stereo.

Posted on January 16, 2012 by I Sing In The Kitchen

“WHERE MY VERBS AT?”

Someone posted that on Twitter. I don’t know why, but I think it is so funny.

What can I say? It doesn’t take much to make me laugh.

Enough of all that. And on to all of this.

If you like sushi and/or a light vegetarian meal, you will love this. You get all of the delicious sushi flavors without the fish and without the extra work of making the rolls.

Note: the quantities are for 2 servings. You may want to make more.

Japanese Style Vegetables On Sushi Rice

Ingredients for sushi rice:

1 cup/175g/6 oz uncooked, short-grained sushi rice
250 ml/8oz cold water
3 Tbs rice vinegar
4 tsp sugar
1 tsp salt

Ingredients for vegetables:

1 carrot, cut into matchsticks
125g/4oz/1/4 pound green beans, cut into 2 inch lengths
125g/4/oz/1/4 pound snow peas (mangetout)
8 green onions, sliced
2 Tbs tamari or other soy sauce
1 tsp sugar
1 sheet of toasted nori
2 tsp toasted sesame seeds for garnish

Directions:

1. Wash the rice thoroughly, in a sieve under cold water until the water runs clear. Let the rice drain for 30 to 60 minutes so that the grains absorb moisture and start to swell.

2. Put the rice and water into a saucepan. Bring the mixture to the boil over a medium heat. Boil 10 minutes, stir, then boil for a further 5 minutes. Remove from heat, cover, and leave for 15 minutes. Stir in vinegar, sugar and salt.

3. Next, cook the vegetables. Bring a saucepan of water to the boil and add carrot and beans. Cover and cook 4 minutes. Add snow peas and green onion and cook for 2 minutes longer. Drain and mix with the soy sauce and sugar.

4. Divide rice between plates. Spoon vegetables on top, then snip squares of nori over. Scatter with the sesame seeds.

Serves 2

Recipe from Vegetarian Express Cookbook

Ha Ha Tonka are a band out of Missouri. Ozark inspired folk/alt country. Really good.

The mandolin on this song is fantastic, swirling around that perfect drum beat.

“If you don’t change where you’re going
you’re going to end up right where you’re headed”
Ha Ha Tonka-Made Example Of

Check out Ha Ha Tonka on their Website where you can buy the music. The band is currently touring the USA. Upcoming shows are listed on the website, too.

Cheers!

Posted in Main Courses, Vegetable | Tagged Ha Ha Tonka | Leave a comment

Chocolate Chip Lover’s Cupcakes. Loving New Band Open Swimmer.

Posted on January 15, 2012 by I Sing In The Kitchen

This is kind of funny.

In unaccented English I am here to tell you that these cupcakes are kind of good, especially if you like chocolate chips. I thought the dough inside would be thicker, so if I made them again I might double the cookie dough quantity. Still looked cute and tasted great with hardly any effort.

Chocolate Chip Lover’s Cupcakes

Ingredients for cupcakes:

1 package (18-1/4 ounces) white cake mix
1/4 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons sugar
1/3 cup all-purpose flour
1/4 cup confectioners’ sugar
1/4 cup miniature semisweet chocolate chips

Ingredients for buttercream icing:

Note: I doubled the quantities because I like to pipe the icing high

1/2 cup butter, softened
1/2 cup shortening
4-1/2 cups confectioners’ sugar
4 tablespoons milk, divided
1-1/2 teaspoons vanilla extract
1/4 cup baking cocoa
18 miniature chocolate chip cookies

Directions:

1. Prepare cake batter according to package directions; set aside.

2. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in flour and confectioners’ sugar until blended. Fold in chocolate chips.

3. Fill 18 paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter.

4. Bake at 350°F for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

5. For icing, in a large bowl, cream the butter, shortening and confectioners’ sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup icing; frost cupcakes with remaining icing.

6. Stir baking cocoa and remaining milk into reserved frosting (I didn’t mix them completely so that I would have a bit of white in the chocolate just because I liked the way it looks).

7. Cut a small hole in a corner of a plastic bag or use a pastry bag; insert star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie.

Yield: 1-1/2 dozen

Recipe from Taste Of Home Magazine

Open Swimmer are a new Glasgow band that describes their musical genre as ‘Sneaky’. They cite as band interests ‘laughing and crying’.

I knew I was going to like these guys and gal.

I first heard Open Swimmer on a Glasgow PodcART Podcast. Instantly caught my attention. Make sure to listen to the song Sugar Bowl at the Soundcloud link below.

I love this video. I love the stripped down feel of the song, Ben TD’s smooth voice, the drum rhythm and those catchy back up vocals.

Check out Open Swimmer on their Website, Soundcloud and Facebook. The band’s EP will be available on iTunes and Bandcamp on January 23rd.

If you are lucky enough to live in Glasgow, Open Swimmer will be playing at King Tut’s on January 17th. They’ll be giving away free copies of the EP.

Cheers!

Posted in Cupcakes | Tagged Open Swimmer | 1 Comment

Italian Style Alphabet Vegetable Soup And Four Grain Bread

Posted on January 14, 2012 by I Sing In The Kitchen

This morning my daughter and I helped out at her youth group bake sale.

Did I mention that it was 20°F?

And that the bake sale was outdoors?

For 3 hours?

My fingers are still tingling from the cold as I type now.

Soup never sounded so good.

I saw this vegetable soup recipe on the back of a box of Prince Alphabets Pasta. There is something so retro about making recipes on the box. Kind of fun. Especially when the recipe turns out to be really good. Like this soup recipe.

I made a simple four grain bread to accompany the soup. Very homey and warming.

Italian Style Alphabet Vegetable Soup

Ingredients:

6 slices bacon, cut in small pieces
1 cup chopped onion
1 (26-ounce) pasta sauce, any flavor
6 cups water
2 tablespoons beef-flavor instant bouillon & seasoning
1 teaspoon dried basil leaves
¼ teaspoon pepper
1 (10-ounce) package frozen mixed vegetables
½ (1-pound) package alphabet shaped pasta or pastina
Grated Parmesan cheese

Directions:

1. In large pot, over medium heat, cook bacon until crisp, Remove; set aside.

2. In 2 tablespoons drippings, cook onion until tender. Stir in reserved bacon and remaining ingredients except vegetables, pasta and Parmesan. Bring to a boil; reduce heat and simmer 20 minutes.

3. Add mixed vegetables and pasta. Bring to a boil; reduce heat and simmer 10 minutes or pasta is tender. Serve with Parmesan cheese.

Makes 6 to 8 servings

Recipe from Prince

Four Grain Bread

Ingredients:

1 cup quick-cooking oats
2 cups boiling water
2 tablespoons butter, softened
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110°F to 115°F)
1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup honey
2 teaspoons salt
5 to 6 cups all-purpose flour
Additional butter, melted

Directions:

1. In a large bowl, pour boiling water over oats. Add butter. Let stand until mixture cools to 110°F-115°F, stirring occasionally.

2. In a small bowl, dissolve yeast in warm water. Add to oat mixture. Add the cornmeal, whole wheat flour, honey, salt and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (I did this in a stand mixer with a dough hook).

4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

5. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

6. Bake at 350°F for 40-45 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool. Yield: 2 loaves (16 slices each).

Recipe from Taste Of Home Best Of Country Breads Cookbook

You know I had to go for something cold to listen to. So, we’re off to Belgium with The Go Find. Pretty hot.

“You know you are an ice cold star
You crystalize the air, breathe out”

The Go Find-Ice Cold Ice

Check out The Go Find on their Website, Facebook and Myspace. You can buy the band’s music here.

Cheers!

Posted in Bread, Soup | 2 Comments

Amazing Chocolate Caramel Brownies

Posted on January 13, 2012 by I Sing In The Kitchen

Amazing.

You might ask, who am I to choose such an adjective?

Not just me.

Everyone who tried these brownies, when I made them last week, loved them.

My husband, who is not a big chocolate fan, even said they were the best he had ever had. (Of course, then he muses aloud that he had been skiing all morning and playing squash all afternoon and hadn’t eaten…)

Amazing. I stick by that.

How about we storm the kitchen and make some brownies?

Later we can kick back with an icy cold beverage.

But, we should probably get in a bit of exercise tomorrow.

Chocolate Caramel Brownies

Ingredients:

1 pkg (18.25 oz) devil’s food chocolate cake mix
1 cup chopped nuts (I used pecans)
1 cup evaporated Milk, divided
1/2 cup butter, melted
35 (10 oz pkg) caramels, unwrapped
1 cup semi sweet chocolate chips

Directions:

1. Preheat oven to 350°F.

2. Combine cake mix and nuts in large bowl. Stir in 1/2 cup evaporated milk and butter (batter will be thick). Spread half of batter into a greased 13 x 9-inch baking pan. (Don’t worry if you cannot cover the entire bottom of the pan. The brownie will expand to cover as it bakes)

3. Bake for 15 minutes.

4. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring occasionally, until caramels are melted.

5. Sprinkle chocolate chips over brownie; drizzle with caramel mixture to cover.

6. Drop remaining batter by heaping teaspoons over caramel mixture.

7. Bake for 20 to 25 minutes longer or until center is set (top layer will be soft).

8. Cool in pan on wire rack. Cut into 24 squares.

Recipe from Nestlé Toll House which I got in a Bake Sale booklet, so that’s why the recipe is just a little different from the link. I ~~liked~~ LOVED the way the brownies I made turned out.

Lego images from here, here and here.

Look at this next photo. Doesn’t it look like Beethoven in there?

Friday and Amazing Brownies call for some amazing music.

In my opinion, obviously. :)

Try to keep still while this tune is playing. Not gonna happen.
Friska Viljor-Four Points

More dance music that is definitely not of the Safety sort. I love this. Pardon me while I strike my 1980’s pose.
Men Without Hats-Utterspace

Check out Friska Viljor and buy their music on the band’s Website.

You can learn more about Men Without Hats on their Website and buy the band’s music here.

Have an amazing Friday.

Cheers!

Posted in Brownies | 4 Comments

Hot Chile Cheese Corn Dip. Let’s Dip Into Some Music From Mike Nisbet.

Posted on January 12, 2012 by I Sing In The Kitchen

I love this. Perhaps the gentleman had a few Fearsome Gin & Tonics?

What a coincidence! Not only do we have a Scottish video today, but a Scottish Musician, too.

When I asked Glasgow’s Mike Nisbet what type of recipe I could I make for him, he replied that he would happily put his songs to anything vegetarian.

This dreamy dip definitely complies. You can throw the ingredients together in no time at all, bake for 30 and then dig in.

Cheesy, creamy, slightly spicy. So good.

Hot Chile Cheese Corn Dip

Ingredients:

1 (15 ounce) can corn, drained
1 (2 1/4 ounce) can of sliced black olives , drained
1 (4 ounce) can chopped green chilies
1 jalapeño pepper, seeded and finely chopped
1 (2 ounce) jar chopped pimiento, drained
1/2 cup grated Parmesan cheese
1 cup Monterey jack cheese, shredded (or 1 cup cheddar cheese or a mix of both)
1 cup mayonnaise
1/2 teaspoon ground cumin

Directions:

1. Preheat oven to 350°F.

2. In a large mixing bowl combine all ingredients until well combined.

3. Spoon into a 1 or 2 quart glass casserole dish

4. Bake for 28-32 minutes until dip is hot bubbly and slightly browning on the top.

5. Serve warm with chips.

Recipe from Anne Byrn’s “What Can I Bring?” cookbook!

The dip ready to put in the oven. I could have eaten it just like this. Yum.

What is it with Scotland? Is it a synonym for musical talent?

Well, here is more talent from Oban/Glasgow.

Last week, on Twitter, I saw a recommendation to check out Mike Nisbet. So I did.

That was one spot on recommendation.

‘Vagrant’ is the debut album from Oban-born musician Mike Nisbet released last June. Quiet and folksy with stunning lyrics, this music speaks to me.

“The only way out is in his burning boat”

Mike Nisbet-Not Long

Check out Mike Nisbet on his Website, where you can buy the album, on Facebook and Myspace.

You can listen to Mike Nisbet in session at The Pop Cop scheduled to be broadcast on January 15th. Check here for more info.

Cheers!

Posted in Snack, Starters | Tagged Mike Nisbet | 3 Comments

Salted Cashew Crunch Cookies

Posted on January 11, 2012 by I Sing In The Kitchen

Q: What is blue and smells like red paint?

A: Blue paint

Moving right along.

You all know I love Salted anything. I especially love these cookies because they are different, they have cashews and they are salted. Grrrrrr-8.

I looked at the recipe a few times and thought that maybe flour had been unintentionally omitted. I mean, this is a King Arthur Flour recipe.

But, no. Not meant to have flour. So what you get is a crisp, delectable cookie that is totally delicious.

Salted Cashew Crunch Cookies

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg
2 cups old-fashioned rolled oats, ground for 30 seconds in a food processor
2 cups coarsely chopped cashews
Sea salt for topping

Directions:

1. Preheat oven to 350°F.

2. In a medium bowl, beat butter, sugar, salt, baking powder, vanilla, and egg. Add oats and mix. Then, stir in cashews.

3. Drop dough by tablespoonfuls onto lightly greased or lined baking sheets. Sprinkle each cookie with salt. Flatten cookies to about 3/8-inch thick using the palm of your hand or the bottom of a glass.

4. Bake 12-14 minutes, or until light golden brown. Remove from the oven and cool on the baking pans.

Makes about 2 & 1/2 dozen cookies.

Recipe from King Arthur Flour Whole Grain Baking

The other day when I played the Washed Out Video for Amor Fati (in this post), I learned that the man in the video is Luke Rathborne.

“Who is that?”, I asked myself.

A very happy discovery. This is why I love music so much. You’re checking out one thing and before you know it you find something else that you love.

I headed over to Luke Rathborne’s site and listened to his music posted there. Now I’m hooked.

Luke Rathborne, from Maine and now one of the Brooklyn crowd, plays intimate, melancholy music. I love his raspy voice and the falsetto bits.

This piano based song is chillingly good.
Luke Rathborne-I Can Be One

I love this video. Luke’s voice is so lovely against the violin and cello.

Check out Luke Rathborne on his Website (where you can buy the music), Myspace and Facebook.

Cheers!

Posted in Cookies | Leave a comment

Homemade Gin And Swearing While Under The Influence Of Animal Magic Tricks

Posted on January 10, 2012 by I Sing In The Kitchen

Homemade Gin.

Now we are talking.

Or swearing.

In the mood for swearing? If you missed the 200th Toadcast, aptly named The Cusscast, listen here for an earful. Funny as hell.

Let’s have a drink.

Homemade Gin

Ingredients:

1 (750ml) bottle of inexpensive vodka
2 Tbsp juniper berries
3/4 tsp coriander seed
1/4 tsp allspice
1/4 tsp fennel seed
3 green cardamom pods
2 black peppercorns
1 bay leaf, torn into pieces
1 (3-inch) sprig fresh rosemary
1 (2-inch-long) fresh lemon or lime peel
1 (1-inch) sprig fresh lavender (I used dried as that was all I could get)

Directions:

1. Infuse juniper in the vodka overnight.

2. Add remaining spices and herbs the next day and allow to infuse for 8 to 12 hours longer.

3. Decant into a decorative (or not) bottle.

Recipe from Ian Knauer

How about a Gin & Tonic?

With so much music out there, you know something is pretty special when it gets played in my kitchen every day.

The album ‘Cold Seeds’ is pretty special.

I got my copy of ‘Cold Seeds’ by Animal Magic Tricks/ King Creosote/ Meursault/ Cold Seeds over 3 months ago and I still cannot listen to it enough. It is a 2010 musical collaboration/project of Kenny Anderson from King Creosote, Frances Donnelly (Animal Magic Tricks), and Neil Pennycook and Peter Harvey of Meursault.

What is fascinating about this collection of songs is how very different each one is and how much is going on in the music.

I swear (oops! that’s the gin) that I hear all sorts of shit (ooh…sorry) going on in the background. Under the layers of music there seems to be hints of television or radio, white noise, static. And Floyd, the very missed Toad cat, even makes a vocal contribution in the song Leave Me To Lie Alone In The Ground.

I love the unpolished quality of much of ‘Cold Seeds’. Without overproduction you can hear the gorgeous vocals and appreciate how the voices intertwine with the instruments. Each singer is so distinctive as their voices hover over each other. Unbelievably good.

When I asked Matthew, of Song, By Toad Records, what the band might like me to make for them he wasn’t sure but replied that “Pete (cellist) pours the most fearsome Gin & Tonics that I’ve ever had.”

Wow! I want Pete to make me a Fearsome G & T.

What makes it fearsome?

This?

Gin up to here?

Maybe up here?

In the bleachers?

Maybe Pete has a special ingredient. I’ll have to get his recipe.

Time to listen.

Choosing a song to play was really hard. I love every single one so much.

Beauty won out in the end. Beautiful melody, beautiful lyrics, beautifully played instruments. I never know whether to smile or cry.
Animal Magic Tricks/King Creosote/Meursault/Cold Seeds-Bubble

You can check out the band on their Website, Myspace and on Facebook.

If you’re going to buy just one cd this month, I highly recommend ‘Cold Seeds’. Get the music on their Website or at Song, By Toad Records.

Cheers!

Posted in Beverages | Tagged Animal Magic Tricks, Song By Toad | 4 Comments

Buffalo Chicken Quesadillas. Washed Out Just As Hot.

Posted on January 9, 2012 by I Sing In The Kitchen

Mmmm. Buffalo Chicken.

Mmmmm. Mmmmm. Quesadillas.

Those two belong together.

Definitely do not be scared to make these Buffalo Chicken Quesadillas.

If you like Buffalo Wings, this recipe has all of the fab flavors. Grilled tortillas filled with hot sauce flavored chicken, blue cheese, sour cream and celery. So good.

Buffalo Chicken Quesadillas

Ingredients:

4 ounces blue cheese , crumbled
1 celery rib, sliced thin
1/4 cup sour cream
2 green onions, sliced thin
3 tablespoons butter
1 1/2 lbs boneless skinless chicken breasts
1/3 cup Frank’s red hot sauce, plus more if you like
4 tortillas, 10 inch
Vegetable oil to cook quesadillas

Directions:

1. Preheat oven to 400℉.

2. Combine blue cheese, celery, sour cream and green onions in a bowl.

3. Melt butter in a skillet over medium heat.

4. Add chicken and hot sauce and simmer 8 minutes.

5. Cut chicken into bite sized pieces (add more hot sauce now if you like).

6. Spread 1/4 of cheese mixture onto a tortilla followed by a 1/4 of the chicken and then top with another tortilla. Press firmly to seal.

7. Brush griddle pan with oil. Cook quesadillas until golden brown and crisp, 1 to 2 minutes per side. Transfer to cutting board. Cut into wedges and serve.

Recipe from Cook’s Country Magazine

While running this morning I was listening to a mix playlist of new (to me) music that I wanted to pay more attention to.

Let me tell you, Washed Out got my attention.

Washed Out is the project of Atlanta, Georgia based Ernest Greene. His first full length album, ‘Within And Without’ was released this past July.

How’s this for an album cover?

Nice. But Eyes Be Closed is far nicer. Synth heavy, moody, rhythm filled make out music.

If you have to be up at 5:22 am on a Monday morning, Washed Out is the way to start the day.
Washed Out-Eyes Be Closed

Take in this video.

Although I have no desire to return to Iceland anytime soon, the dreamy beauty of the song against such stunning scenery reminds me of what a trip it was to be there.

Check out Washed Out on Facebook and Myspace.

You can buy Washed Out’s music at Sub Pop Records or from Ernest Greene’s Website.

Cheers!

Posted in Chicken, Main Courses | Tagged Washed Out | 8 Comments

Short And Sweet. Mango Brûlée With Lime.

Posted on January 8, 2012 by I Sing In The Kitchen

January.

If you live somewhere in the world where January is cold (like Vermont), then a little bit of tropical fruit makes it feel just a bit warmer.

You don’t get many dessert recipes that are faster to make than this one. I loved how the sweetness of the fruit, the crunch of the sugar and the tartness of the lime all came together to make a very interesting, light and yummy end to the meal.

Mango Brûlée With Lime

Ingredients:

1/4 cup turbinado sugar
2 mangoes, halved and pitted
1 lime, cut into wedges

Directions:

1. Heat broiler to high with rack 6 inches from heat source.

2. Scatter 1 tablespoon sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 7 minutes. Serve warm with lime wedges.

Recipe from Martha Stewart Living Magazine

We’re going to Denmark for some short and sweet music from moi Caprice. If you like breezy, fun pop with plenty of infectious hooks this band will be right up your alley.

Here’s a short song.
moi Caprice-Summerfool

And a sweet song.

“Cause when artboy meets artgirl there’s gonna be love
if artgirl needs artboy enough

Then the world just stops and then everyone starts dancing
As they tell you about their symphonies and the poetry they’ve made
As they guide you through their galleries of all the wonders they create

More love, more love, more happy, happy love”

That’s pretty sweet. Catchy as all get out, too.
moi Caprice-Artboy Meets Artgirl

Check out moi Caprice on their Website and Myspace. In Europe you can buy moi Caprice’s music here. USA and Canada can buy the music here.

Cheers!

Posted in Dessert | Tagged moi Capri | Leave a comment

Gemelli Pasta, Bacon And Peas With Parmesan Cream Sauce. Matt Norris & The Moon Are Out Of This World.

Posted on January 7, 2012 by I Sing In The Kitchen

I don’t miss high school one bit.

This photo makes me laugh.

I do miss a bunch of my high school friends, though. However, through the power of the modern world with places such as Facebook, I am able to keep in pretty close touch with those people.

Who knew that a bunch of my high school friends would turn out to be such fantastic cooks/bakers? I love the photos and recipes that these friends post.

Like this pasta dish that my friend Wendy created. If you like pasta and bacon and cream and cheese, well, look no further for what to make for dinner soon. This is an unbelievably delicious dish.

Gemelli Pasta, Bacon And Peas With Parmesan Cream Sauce

Ingredients:

1 lb gemelli pasta, cooked al dente
1/2 lb bacon, cut into 1/2 inch strips
1 medium sweet onion, thinly sliced
10-oz frozen green peas
1 Tbs butter
1/2 cup heavy cream
1/2 cup or more finely shredded parmesan cheese
Pepper to taste

Directions:

1. Heat saucepan on medium heat. Cook bacon until brown and just crispy. Remove from pan with slotted spoon and set aside.

2. Brown onion in bacon fat until caramelized. Add frozen peas and cook approximately 5 minutes or until heated through.

3. Add butter and cream; cook additional 2 minutes. Add cheese and stir until just melted. Add drained, cooked pasta and sprinkle with bacon. Stir until mixed.

4. Season with pepper and serve hot with additional grated cheese, if desired.

Recipe from Wendy Rosenthal

I just stumbled upon Edinburgh based band Matt Norris & The Moon this week. If I am going to trip, this is the way to go.

Scottish Folk. Need I say more?

But it is more. Aside from the lead singer’s lovely voice and those infectious guitars, there is plenty of trumpet, fiddle, flute and accordion to make Matt Norris & The Moon’s music an absolute party.
Matt Norris & The Moon-First Light Of Day

Here is a video of the new single Shadow From The Sun.