Welp City News! Issue 21

Welcome to the newest issue of Welp City News! For those of you just joining us, this is the go-to newsletter for all the latest and greatest Hooten Hallers updates, exclusive photos and drawings, and a special Hooten Hallers created recipe!

First, The News:

We tell ya what, someone needs to help us! Our van curse continues on. Some fool t-boned our beloved van Tina a last week and she's in bad shape. If you will, please consider one of the following options: 1) say a little prayer to the rock'n'roll gods that Tina makes it. 2) if you know how to lift spells, help us restore our good van juju so that we can drive safely and on time to every show. If you do a ritual, tag us or send us a video and help us quit being #vankillers !

As we embark again in our little rental mini-van, we are thrilled to join Osaka, Japan's Shonen Knife for shows in Ferndale, MI and Springfield, IL on their "Sweet Candy Power" world tour. This rad power-pop/ garage rock trio of gals has been playing for nearly 40 years! It will be two great evenings of power trios!

Did you hear the news? A special video announcement from drummer Andy Rehm. Click the photo above to check it out!

TOUR DATES

+ with Shonen Knife

Sat Sep 28: Ferndale, MI @ Magic Bag+ ...tix
Sun Sep 29: Chicago, IL @ Reggie's ...tix
Mon Sep 30: Springfield, IL @ Rock'n'roll Hardee's+ ...free
Wed Oct 2: Brookings, SD @ Skinner's Pub ...free
Thur Oct 3: Mankato, MN @ Nakato Bar ...free
Fri Oct 4: Fargo, ND @ Fargo Brewing Company ...free
Sat Oct 5: Winnipeg, MB @ Times Change(d) High and Lonesome Club ...tix
Sun Oct 6: Sioux Falls, SD @ Bigs Bar ...tix
Fri Oct 11: Green Bay, WI @ Rockabilly's ...free
Sat Oct 12: Milwaukee, WI @ Flannel Fest ...free
Sun Oct 20: Tulsa, OK @ Mercury Lounge ...tix
Mon Oct 21: Ft Worth, TX @ Lola's ...free
Tue Oct 22: Austin, TX @ The Continental Club ...tix
Sat Oct 26: Kernersville, NC @ Century Park Tavern
Sun Oct 27: Charleston, SC @ Royal American ...tix at door
Tue Oct 29: Stanhope, NJ @ Stanhope House ...tix
Wed Oct 30: Brooklyn, NY @ Gold Sounds ...tix
Thur Oct 31: Washington, DC @ Hill Country BBQ ...tix
Fri Nov 1: Knoxville, TN @ Barley's ...free
Sat Nov 2: Paducah, KY @ Maiden Alley Cinema ...tix

UK TOUR
Tue Nov 12: Manchester @ Gullivers ...tix
Wed Nov 13: London @ The Fiddler ...tix
Thur Nov 14: Nottingham @ Bodega Social Club ...tix
Fri Nov 15: Doncaster @ Wroot Rocks ...tix
Sat Nov 16: Birmingham @ O2 Institute3 ...tix
Sun Nov 17: Norwich @ OPEN Norwich ...tix
Mon Nov 18: Glasgow @ Blue Arrow ...tix
Tue Nov 19: Hull @ The New Adelphi Club ...tix
Wed Nov 20: Newcastle @ The Cluny 2 ...tix
Thur Nov 21: Ledbury @ Prince of Wales ...free
Fri Nov 22: Bedford @ Esquires ...tix
Sat Nov 23: Portsmouth @ The Square Tower SOLD OUT
Sun Nov 24: Bristol @ The Louisiana ...tix

Sun Dec 15: Kansas City, MO @ Westport Saloon ..tix at door
Fri Dec 20: St Louis, MO @ Off Broadway ...tix

Tue Dec 31: TBA

2020
w/ The Dead South
Thur Jan 16: Asheville, NC @ The Orange Peel ...tix
Fri Jan 17: Raleigh, NC @ The Ritz...tix
Sat Jan 18: Charlotte, NC @ The Fillmore...tix
Mon Jan 20: Charleston, SC @ Music Farm...tix
Tue Jan 21: Orlando, FL @ House of Blues...tix
Thur Jan 23: Ft Lauderdale, FL @ Revolution Live ...tix
Fri Jan 24: Tampa, FL @ Orpheum Theatre...tix
Sat Jan 25: Atlanta, GA @ Buckhead Theatre**...tix

John's Charred Green Gazpacho

Not only is this soup full of nutritious vegetable goodness, it won’t heat up your kitchen on a hot summer afternoon. Feel free to experiment with any green veggies you have on hand. And if you omit the yogurt garnish it’s totally vegan!

1 cucumber seeded and roughly chopped
1 avocado
1 clove garlic minced or grated on a microplane
1/4 bunch cilantro
1/4 bunch Italian parsley
1 jalapeño
1 green bell pepper
1/4 white onion
1/2 lb Tomatillos (7-8 tomatillos) husks removed
4 green onions
1 cup packed spinach leaves
1 cup Greek yogurt
A small handful of chives
1 tbsp Claussen (or similar) pickle juice
2 Tbsp olive oil
1 tsp Badia Adobo seasoning
1 tsp (or more) green Tabasco sauce
Juice of one lemon

Preheat grill or alternatively put a cast iron pan on the stove and get that sucker RIPPIN’ hot. Using the grill or pan, lightly char the tomatillos, onion, bell pepper, jalapeño, and green onion.
Transfer to a blender along with the cucumber, garlic, adobo seasoning, olive oil, lemon juice, Tabasco, and pickle juice. Blend until it’s pretty smooth.

Pick the leaves off the cilantro and parsley and add
to the blender along with the avocado and spinach. Blend again until it’s smooth.

Add water a little bit at a time, blending for just a second to mix, until it’s the consistency that you think gazpacho should be (I added a little over 1/2 cup).

Season generously to taste with salt and pepper and transfer to a container in the refrigerator to chill for at least 2 hrs.

While the soup is chilling, prepare the yogurt to be drizzled by thinning it with a little water at a time until it’s about the consistency of heavy cream and season with salt.

When you’re ready to serve, pour the gazpacho into chilled bowls and top with a drizzle of thinned yogurt, a drizzle of good olive oil, and a grind or two of black pepper. Serve with crusty bread or croutons.