Upon graduating dental school, Steven set up his dentistry practice in Midwest City. In 2008 he joined Dr. David Wong to begin teaching at the Tulsa Institute where he instructs dentists on techniques in periodontal surgery. In his downtime, Steven spends time with his wife and three daughters. He also volunteers to provide dental care at Bryant Avenue Baptist Church Dental Clinic. For those who hope to achieve success, Steven recommends thinking for yourself, being consistent and working with people you can trust.
Fresh Music
The Raveonettes, Raven In The Grave – According to legend, when members of this Danish indie rock outfit learned that Rolling Stone editor David Fricke would be at the SPOT festival, they went all out to get on the roster. In a nutshell, they succeeded, Fricke raved about them and a record company bidding war ensued. Critics and indie music lovers love to love The Raveonettes, and their mainstream popularity seems to grow with each release. April 5.
Alison Krauss & Union Station, Paper Airplane – The reigning queen of bluegrass is back with her follow up to her 2007 Album of the Year collaboration with Robert Plant, Raising Sand. It’s her first album with Union Station since 2004. The 11-track Paper Airplane exhibits an artist in her prime backed with a band she knows like family. She’s likely to add a few more Grammy’s to her collection – she already has 26; more than any other female performer. April 12.
k.d. lang and the Siss Boom Bang, Sing It Loud – By this point k.d. lang has just about done it all: country, pop, jazz and big band music and performances with the likes of Roy Orbison, Elton John, Loretta Lynn and Tony Bennett. After 25 years in the business, lang presents an album with her own band, the first time since her early recordings with the Reclines – the Patsy Cline tribute band that got the singer her start. The mostly original tracks, co-written by lang, range from retro pop to jazz. April 12.
Architecture In Helinski, Moment Bends – The offbeat Aussie – no, they’re not Finnish – indie pop group captured the attention of music lovers with their 2003 debut, Fingers Crossed. Known for their unique blend of modern indie musical elements with a healthy dose of 80s pop, the group is a music festival regular, and they’ve opened for everyone from Deathcab for Cutie to Polyphonic Spree. Their fourth studio effort offers plenty of the catchy pop they’re known for, but it also marks the evolution of the band’s sound in a more mature and mysterious direction. April 19.
A New ‘Age’
As an artist, it’s safe to say that there’s nothing more exhilarating than watching your long-envisioned, creative brainchild come to life.
Such is the case for Tulsa’s Stephen Speaks, with the release of their first major studio album, Age of the Underdog, set for this month.
“I’ve had the idea for this album since 2007, and once I heard it in my head it was a matter of finding the right players. The musicianship overall is much more professional than previous albums. Although the musicians have played with the best in the world, they were chosen for specific sounds, not their big names,” explains Stephen Speaks’ driving force, Rockwell Ryan Ripperger.
“The album is quite different from anything I’ve done in the past. I wanted a hip-hop foundation with real instruments, with a dirty slide guitar. It’s more rock and roll and pop.”
“I try to work with anyone I meet that’s talented. As I’ve evolved as a musician, so have the musicians around me…"
Producing under his own label, Rippley Records Inc. since age 15, Ripperger founded Stephen Speaks in 2000 with a couple of friends.
Many years and numerous albums later, he estimates that he has had more than 100 different friends and musicians come in to the band and play with him.
The band’s changing dynamic has become a central hub in its individual appeal and sound, leaving it open as a project beyond just one specific group of people.
“I try to work with anyone I meet that’s talented. As I’ve evolved as a musician, so have the musicians around me, so there is always opportunity to get with older guys who are better, but at the same time, I like to work with people who are coming into their own,” he says.
“The mix of experienced and new people gives Stephen Speaks a sense of familiarity and innocence – and I always want to keep it that way.”
Within his writing, Ripperger expresses a yearning to connect with others, an aspect that he believes is one of the most crucial parts of music.
“I think it’s important to be in touch with the center of human emotion, and what I think is that there are certain universal truths. I really try to focus on those when I write,” Ripperger says.
“I want to create something that other people can relate to. Almost all the songs on my albums before Age of the Underdog have been predominantly love songs, and I believe that this new album branches out on much more.”
What We’re Eating
Beef Jerky Emporium
Imagine a small store that offers exotic jerkies – alligator, salmon, turkey and buffalo included. Now imagine this store also offers some of the best traditional beef jerky around. Wouldn’t it be a thin slice of dried meat heaven? Beef Jerky Emporium offers all this and more, including sausages, meat rubs and dry seasonings, an assortment of cures and other snacks. Beef Jerky Emporium has three locations in the Oklahoma City area and also peddles its meat snacks online. 9346 N. May and 4405 SW 3rd St., Oklahoma City, and 810 W. Danforth Rd., Edmond. www.tbje.com
Sonic Drive-In
We all know about Sonic’s juicy burgers and crispy French fries. We also know about their daily happy hour drink specials. But Sonic can now add another feather to its cap with the introduction of its new premium beef hot dogs. The plump, juicy franks are served inside warm buns and topped with condiments that reflect geographical areas of the United States: spicy mustard, sauerkraut and grilled onions on the New York Dog; pickle, relish, tomato, spicy peppers, celery salt and mustard on the Chicago Dog; ketchup, yellow mustard, relish and chopped onions on the All-American Dog; and of course, Sonic’s classic Chili Cheese Coney, topped with warm chili and melted cheddar cheese. www.sonicdrivein.com
Duke’s Southern Kitchen
The taste of the South can take many different forms: fried chicken, grits, fried green tomatoes, Mint Juleps. At Duke’s you can enjoy all these tastes with gourmet flair. The signature fried chicken is cooked up in a cast iron skillet and served with mashed potatoes topped with bourbon cream gravy and green beans. The BBQ Salmon, served with cornbread panzanella salad with avocado and green tomato is a more sophisticated dish with a Southern twist. End the meal with a satisfying cocktail, such as a Mint Julep or an Old Fashioned, and you would swear you were sitting on the front porch of an antebellum home. 10441 S. Regal Blvd., Tulsa. www.dukestulsa.com
Black Magic Woman
It’s good to have talented friends. It’s better to have friends who are talented at developing good cocktails. And having friends who develop good tiki cocktails? Well, now you’re just asking for the gods, tiki or otherwise, to smite you with a long string of Old Fashioneds made with Canadian Whiskey, a maraschino cherry muddled at the bottom and enough soda to make a vaudeville entertainer blush.
But, such is my luck that I can name a small and talented contingent of folks along the western seaboard steeped in tiki culture and cocktail lore my friends. Sometimes, fortune smiles.
The Dark Magic is a drink that evolved over time but started by building on the shoulders of the Mai Kai’s Black Magic cocktail. The Mai Kai restaurant, one of the few surviving bordellos of 1950s and 1960s Polynesian funk and kitsch, is unexpectedly located in Ft. Lauderdale, Fla. And let’s face it; knowing the Mai Kai is still around increases the number of reasons to visit Florida to three. Tiki drinks, mired in their own complexity and calling for distinctive and mostly obscure rums, are not the most accessible.
The Dark Magic, however, strikes a balance of DIY gumption, rewarding treasure-hunting and fine flavor that makes it worth the effort.
The Dark Magic
2 oz. dark Jamaican rum (Coruba or Appleton V/X preferred)
1 oz. fresh lime juice
1/2 oz. unsweetened pineapple juice
1/2 oz. coffee syrup
1/4 oz. passion fruit syrup
1/4 oz. vanilla syrup
8 drops Herbsaint or Absinthe verte
1 dash Angostura bitters
Blend ingredients with eight ounces of ice for five seconds with intermittent pulses. Pour into a hurricane or Collins glass.
The divine progenitor of this drink is Craig Hermann, a tikiphile and erstwhile bartender in Portland, Ore., who developed this drink and has featured it in Tiki Kon, a celebration of tiki culture, artistry and cocktails he helps produce each year. The heart of the Dark Magic is the coffee syrup. It provides a bitter and tannic base on which the tart, sweet and molasses flavors can bound and frolic. The passion fruit and lime elements bring tart acidity while the pineapple and vanilla syrup give cover through their sweet characters and heavy bodies. The Herbsaint (or absinthe), as usual, is present to give a high but complex note to the drink that is present throughout. Make a visit to tradertiki.com to find quality passion fruit and vanilla syrup, get your coffee syrup ready and enjoy a drink that will leave you and your guests speechless. Or, at the very least, unintelligible.
Gabriel Szaszko writes at cocktailnerd.com and enjoys visiting Craig Hermann and his family at their home and reading his website Colonel Tiki’s Drinks at coloneltiki.com.
Vermouth Veritas
I have had to go out of my way to find interesting vermouths. Sure, there are your Martini & Rossi’s, your Cinzanos, your Noilly Prats and a whole host of other vaguely unsavory looking vermouths of unsure origins but those aren’t satisfactory when there’s a host of revelatory vermouths to shape and influence the texture of a cocktail. I’ve recently seen several vermouths creeping onto shelves that are worth your time and money to purchase and explore and may yet convince you that the Manhattan well-deserves a spot in the pantheon of humankind’s greatest accomplishments.
Vya Sweet ($15): Vya is the rare California vermouth product. They are careful about the varietals blended to create its base and use a blend of muscat, colombard and veldepenas varietals, along with a dash of port (unusual in a vermouth), to create a very rich and full-bodied base.
Carpano Antica ($32): Carpano Antica is the granddaddy of vermouths. The Carpano brand was the first to commercially produce and distribute a vermouth product and their Formula Antica, while not the original recipe, is based on the classic formula. Carpano Antica comes across as sweeter than the Vya but has a depth and complexity that is unmatched.
Punt e Mes ($18): Punt e Mes is also a Carpano product but bridges the gap between an amaro (Italian bitter aperitif) and a vermouth. It is traditional, in the Torino area, to blend vermouth with an amaro as a pre-dinner drink. Punt e Mes takes that concept and bottles it so that you have a bitter vermouth that greatly changes how it affects a drink calling for sweet vermouth.
Warm Weather Aspen
When many people think of Aspen, the first thing to pop into their minds is probably skiing. Being one of the most popular ski resorts in the country, that makes sense. However, in the late spring and summer, Aspen is less crowded and nestled in one of the most beautiful settings in the West.
Arriving just prior to sunset on a Friday afternoon, acclimate yourself to both the climate and the scenic setting with a ride on the Silver Queen Gondola to the top of Aspen Mountain and enjoy sunset from the high-altitude sundeck. Afterwards, enjoy fine dining and good wine al fresco at Pacifica Seafood Brasserie (www.pacificaaspen.com), at the sophisticated Syzygy (www.syzygyrestaurant.com) or the long-time local favorite Pinons (www.pinons.net).
Saturday’s agenda emphasizes Aspen’s outdoor splendor. Take it all in on a sunrise tour aboard a hot air balloon in an hour-long experience offered by Above it All Balloon Company (www.aboveitallballoon.com). After enjoying the gorgeous views, you are treated to a champagne brunch. By the time you’re back in town, you can walk off the bubbly and baked goods at the Aspen Saturday Summer Market. Pick up some fresh picnic makings and enjoy them while on one of the myriad easily accessible scenic hikes. In the late afternoon, stroll downtown’s pedestrian-only streets or widen your circle for eclectic shopping. Grab a table at one of Aspen’s fine restaurants early to avoid crowds, and plan to spend the later hours at a nightlife venue like Jimmy’s (www.jimmysaspen.com), with its regular Saturday night hot Latin dance music, or at BellyUp Aspen (www.bellyupaspen.com) with its high-energy and eclectic array of live performers.
Enjoy sleeping in a little Sunday morning before heading back out to explore the majesty of Aspen. If you’re a golfer, there are several public courses around, and of course, the scenery is outstanding. However, if you can get an invite to the semi-private Snowmass Club (www.snowmassclub.com), the setting and particular challenges make for a distinct experience. There is also limited public admission in the afternoon, which is worth exploring. Otherwise, opt for an afternoon of your favorite outdoor activity be it mountain biking, fishing, hiking or photography. Aspen has it all. Close out your weekend away with an early dinner, preferably on a patio with a view, and you’ll wrap up a memorable trip.
Stay in Style
Aspen offers a wide variety of accommodations for a relatively small area, but here are a few options you might want to consider.
Hotel Jerome: The lavish, AAA Four Diamond Award-winning Hotel Jerome features 94 richly appointed guest rooms and suites, several restaurants and the ever-popular J-Bar. Built in 1889 to emulate the great European hotels such as London’s fabled Claridge’s, it has retained that elegance. www.hoteljerome.rockresorts.com
The Little Nell: The Little Nell is Aspen’s only Five Star hotel, and recent renovations featuring the designs of famed designer Holly Hunt have only accentuated its elegance. Spectacular accommodations abound, ranging up to a selection of different suites, and all promise views from this unique slope-side setting. The Little Nell’s level of customer service is legendary. www.thelittlenell.com
Aspen Square Hotel: These condo rentals offer convenient location directly across the street from Aspen Mountain’s Silver Queen Gondola, as well as comfortable condominium suites. A well-equipped kitchen, wood-burning fireplace, deluxe king or queen bedding, flat screen TV, central air-conditioning, private balcony and more highlight each unit. www.aspensquarehotel.com
At a Glance
Nestled high in the Elk Mountains branch of the Rockies, Aspen and its sister town of Snowmass Village service four major ski areas – Aspen Mountain, Aspen Highlands, Snowmass and Buttermilk – the highest concentration anywhere in Colorado.
Access: Several airlines service Aspen-Pitkin County Airport. Aspen is a four-hour drive from Denver.
Population: Approx. 6,000
Climate: Rocky Mountain high altitude, low humidity, intense sunshine, temperature varies by season.
Main attraction: Outdoor sports year round, considered a ski mecca, busy festival season including the Food and Wine Classic in June.
Hot Picks
Drive: Summer is the only time to traverse Independence Pass from Denver to Aspen, and it provides spectacular views and can be a bit faster than the longer route through Glenwood. To take this route, travel south from Copper Mountain exit off I-70 through Leadville.
Stay: Visitors will be lining up to see the elegant, newly renovated St. Regis Aspen Resort when it re-opens in mid-June.
Must See: John Denver Park features lyrics from the most popular songs of the country/folk music artist and one-time resident, inscribed in the creekside boulders.
Visit Online
www.colorado.com/aspen
Go Fish
Omega-3 fatty acidProxy-Connection: keep-alive Cache-Control: max-age=0 pack a powerful punch in improving and maintaining a healthy lifestyle. Recommended for improving heart function, the omega-3 fatty acids found in fish and certain nuts facilitate lowering triglycerides and cholesterol, reduces inflammation and even helps depression.
“There are three types of omega-3 fatty – EPA, DHA and ALA. Fish oil contains EPA and DHA,” says Sonja Stolfa, registered dietician with Saint Francis Health System.
“You really need a good balance between all three of the different types of fatty acids.”
According to the American Heart Institute, which recommends at least two servings of fatty fish a week, omega-3 decreases the risk of arrhythmias, or abnormal heartbeats, which can lead to sudden death, slow the growth rate of atherosclerotic plaque, and help lower blood pressure. Additional studies are showing that these mighty acids may also be helpful in autoimmune disorders such as lupus and rheumatoid arthritis.
Supplements vs. Whole Food
Experts and studies agree that consuming fish or other omega-3 rich foods is the best way to receive the maximum benefits. However, the waters become slightly more muddied on the usage of fish oil supplements.
“I personally am not a big fan of fish oil supplements, mainly because of the lack of regulation by the Food and Drug Administration,” says Suzanne Forsberg, registered dietician with the St. John Weight Management Institute.
“I usually tell my patients to try to eat two servings of cold-water fatty fish, such as halibut, wild Alaskan salmon, cod, mackerel, trout and haddock, per week.”
“Eating fish is always a better option to achieve the maximum benefit,” agrees Stolfa. “However, some people just don’t like the taste of fish or can’t eat enough fish to reach the levels of omega-3 they need to be beneficial so they may need to add in the supplements.”
Stolfa recommends for the patients who are past the point when they are able to achieve a high enough level of omega-3 from food alone, such as those with coronary heart disease, that it is best to consult with a physician about the amount of supplements to incorporate into their daily routine.
“I usually tell my patients to try to eat two servings of cold-water fatty fish, such as halibut, wild Alaskan salmon, cod, mackerel, trout and haddock, per week.”
Additional concerns about the levels of mercury found in fish have some rethinking the amount they incorporate into their diets. While all fish has some level of mercury in it, shark, swordfish and king mackerel have the highest concentrations, while tuna, salmon and catfish have some of the lowest concentrations. Consuming a variety of fish can also help to minimize potential adverse effects.
Pregnant women and children are generally advised to limit the amount of fish they consume due to mercury concerns – one to two cans of tuna or 12 ounces of fish once a week is typically advised. For the rest of the population, most of the readily available fatty fish is fair game.
“As far as the concern with consumption of fish and mercury levels, I believe the benefits of fish far outweigh the potential risk of mercury poisoning,” says Forsberg. “In fact, a study from Purdue University in 2005 found that drinking green or black tea or eating soy protein or wheat bran with fish reduces the bioavailability of any possible mercury in the fish.”
“You have to look at the benefits of an overall diet. I believe that fish oil supplements are safe,” adds Stolfa. “The FDA has to approve them but you have to be sure to read the labels to see exactly what you’re getting.”
Stolfa also cautions that if using supplements to pay attention to the storage instructions and expiration dates since fish oil can spoil.
As government and food guidelines embrace fish as a type of super food, more physicians are trying to follow the guidelines to get their patients to the right levels of omega-3. The Mediterranean diet focuses primarily on good fresh foods that are packed with beneficial fats. So the next time you’re strolling down the vitamin aisle or by the meat counter, consider throwing in some fish oil or fresh salmon to round out a healthy routine.
Not-so-fishy Alternatives
Think eating fish stinks? Try these foods rich in fatty acid to supplement your omega-3 intake.
Walnuts: Walnuts contain alpha-linolenic acid or ALA, an omega-3 fatty acid similar to those found in heart-smart fish, such as salmon. In addition to essential ALA/omega-3 fatty acids, walnuts rank high in antioxidants and provide a convenient source of protein and fiber.
Sunflower seeds: Omega-3 and omega-6 fatty acids are both present in sunflower seeds – there are 34 milligrams of omega-3 in one cup of seeds. Sunflower seeds are also a particularly good source of vitamin E, thiamin, manganese and folate. Vitamin E is a powerful antioxidant and may reduce symptoms of asthma, osteoarthritis and rheumatoid arthritis.
Flax seeds: One of the most nutrient-laden foods known, flax seeds are high in alpha-linolenic acid, or ALA, in addition to a host of other beneficial components. Flax seed is high in most of the B vitamins, magnesium and manganese. One would also be hard-pressed to find a food higher in fiber. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.
Avocados: Avocados are rich in nutrients – vitamins A, B-complex, C, E, H, K and folic acid – plus the minerals magnesium, copper, iron, calcium, potassium and many other trace elements. Avocados provide all of the essential amino acids (those that must be provided by our diet), with 18 amino acids in all, plus seven fatty acids, including omega-3 and 6. Avocados are also high in protein.
Kale: Kale is from the same family as cabbage and collard greens. It is considered a nutritional powerhouse because it has more nutritional value (for fewer calories) than almost any other commonly found foods. In addition to omega-3 fatty acids, some of the vitamins and minerals kale has to offer include vitamin A, vitamin C, calcium and beta carotene.
Spinach: A well-known “super food,” spinach is a nutritional and preventative powerhouse. In addition to omega-3 fatty acids, spinach is extremely rich in antioxidants, especially when fresh, steamed or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin and selenium.
Brussels sprouts: Brussels sprouts get a bad rap, but the tiny cabbage heads are nutritional giants. Rich in omega-3 fatty acids, brussel sprouts also have high concentrations of vitamins K and C, vitamin A, folate, potassium, thiamin, vitamin B6, magnesium, copper and calcium. Cut down on the oft-maligned fragrance while cooking by tossing in olive oil and roasting in lieu of the stinkier boiling preparation; or toss raw in a salad.
A tablespoon of canola or soybean oil added to a leafy green salad can also boost your healthy fat intake.
The Long-Lost Oklahoma
If you enjoy this story, you have Samantha Powell and her mother, Leigh Powell, to thank. A student in one of my American Studies classes on Oklahoma music and movies at OSU’s Tulsa campus, Samantha brought a Capitol Records album titled Oklahoma to school one night. It belonged to her mother, who had purchased the disc the year it came out – 1977 – while attending OSU in Stillwater.
I was stumped. Even though I’ve written about our state’s music for somewhere around three decades, I’d never heard of this band. (It’s instances like this that keep you from thinking too highly of yourself and your “expertise.”)
The liner notes told me that the production end was handled by a couple of West Coast heavyweights: Terry Melcher – who produced the Byrds, The Mamas and The Papas and Paul Revere and the Raiders, among many other acts – and Mark Lindsay, the vocalist on all of Paul Revere and the Raiders’ ‘60s hits, as well as a successful early ’70s solo artist. As far as I knew, neither Melcher nor Lindsay had any ties to our state.
Here was a mystery that demanded answers. And luckily, I found just the guy who could provide them. He’s guitarist-vocalist-songwriter Steve Crossley, formerly of the band Oklahoma, who’s still a busy performer in and around Oklahoma City. Engaging and upbeat, he seemed happy to talk about the group and its brief turn on the national stage.
Interestingly, Crossley says that Oklahoma’s formation was tied to the end of another major-label act from the Sooner State – Buckwheat, a group out of Erick, Okla., that recorded four albums for London Records in the late ‘60s/early ‘70s. Its personnel included a young woman who would become one of Tulsa’s best-known pop vocalists, the late Debbie Campbell, along with her then-husband, Dub Campbell.
In the mid-‘70s, after Buckwheat split up, “their drummer, Sonny Ray Griffiths, came back to Oklahoma City, supposedly looking for a replacement band for London Records,” Crossley remembers. “So I moved out to L.A. with him. We got a house gig in Costa Mesa at the Lucky Lion, and Dub Campbell came down and saw the band and was interested in playing with us. He plays great fiddle and guitar. So he signed up with us.”
Oklahoma’s formation was tied to the end of another major-label act from the Sooner State – Buckwheat.
Unfortunately, London Records didn’t make a deal with the group, and neither did any other record company. Although the band, dubbed Pearly Hawkins, was getting plenty of work on the West Coast, Crossley opted to return to Oklahoma City, where he soon joined another rock outfit, Ringes. After several personnel changes, Ringes would become Oklahoma.
“The original Ringes members were Dwight Trahern on drums, Ben Blakemore on bass and vocals, Danny White on vocals and percussion, Speedy West Jr. on guitar, Joe Intrieri on keys, and myself, with Michael Slack and Lynn Bailey as our sound engineers,” Crossley says.
“We made a demo, and I played it for Dub. Dub knew Mark (Lindsay) and got it to him somehow, and then Mark and Terry Melcher came and saw us. They really liked it, went back to L.A., and brought Mike Curb back with ‘em. We did a showcase for Mike at the old Long Branch Saloon in Oklahoma City. They were excited and signed us to a deal.
“Whenever they got the money to do the deal,” he adds, “they moved back here (to Oklahoma City) for about a month, and we cut that stuff over at the old Producers Workshop, most of it. Curb was just starting Curb Records at that time, and he subbed us out to Capitol.”
While Curb (who’s not credited on the disc) was on his way to becoming a famous music-business executive, and Melcher was a very well-known producer, the star name in the production team belonged to Lindsay, the voice on such rock ‘n’ roll classics as “Kicks” and “Hungry.”
At the time of his affiliation with Ringes, Lindsay’s last charted single as a solo act was several years behind him (although he continues to tour and record to this day). For Oklahoma, he was all over the place, not only co-producing, but also singing background vocals, engineering and mixing the record.
“Oh, he was really working hard,” recalls Crossley. “He’d quit refined sugar, gotten on this hopped-up diet, and he had a lot of energy. The neat thing was that when those guys came back here for a month, staying at the house of a friend of ours, we got to know them pretty well, and pretty quickly. We became pretty good buddies. It was cool.”
But the producers also made some changes, cutting the band to four members: Crossley, Blakemore, guitarist Don Juntunen (who also continues to perform music around Oklahoma City) and drummer Sam Flores. They also changed the name of the group “because they thought Ringes sounded too much like Wings,” Crossley notes with a chuckle. He believes the new moniker may also have been influenced by the band Kansas, which was becoming hot at the time.
Unfortunately, nothing similar happened with Oklahoma. Capitol released a single from the disc, the Crossley-penned “What You Treat Me So Bad For,” and then the album; neither made much of a showing. Talk of a national tour fizzled, and Oklahoma played only a handful of dates.
As often happens in these sorts of situations, frustration and unmet expectations led to friction within the group, and Crossley left after a New Year’s Eve date in Oklahoma City at the end of 1977. Although the band went on for a while with replacement members, including Steve Hardin, the noted keyboardist and songwriter from Bartlesville, Capitol Records soon dropped the act and it broke up for good.
“You know how it is, with egos and everything,” says Crossley with another chuckle. “It just goes from, ‘We’re on top of the world’ to ‘Hey, man! You’re not playing the right notes!’ Some of the guys kind of got ‘egoed’ out and thought it should have been way bigger than it was. I was lucky to know guys like Dub (Campbell) and Michael Smotherman, who’d already had major-label deals. If I had a question about something, I could call ‘em and say, ‘Here’s what’s going on,’ and they could tell me pretty much what to expect.”
Crossley ended up playing with Smotherman, another Buckwheat alumnus who went on to make his own significant mark in the industry. That job led to a songwriting and performing deal with Glen Campbell, and Crossley worked with a number of other music stars as well, returning to Oklahoma City for good in 1982, when his son, Steven, was born.
These days, he’s getting plenty of gigs both as a solo artist and with OKC bands like the Blue Cats and Hoppy Niles’ One-Armed Bandit. He even played a couple of jobs with Mark Lindsay when Lindsay’s touring brought him to the area. Obviously, Crossley harbors no ill feelings toward his former producer – or, it appears, about the one-off performance of Oklahoma as a big-time recording act.
“Because I was getting that advice (from Smotherman and Campbell),” he reflects, “I think I was a little bit cooler about it than some of the other guys. It was just hard for them to understand why the wheel wasn’t turning as fast as it should’ve been. I really didn’t know either, but I was a little bit more prepared, because I knew a little more about the reality of it.”
Thirsty Cake
A proper Tres Leches cake is thirsty. Really thirsty. Each dry pocket of cake crumb soaks up more milk than a stray kitten. A basic 11-by-13-inch cake can absorb more than three cups of milk as it sits in the fridge overnight. While the texture is decidedly moist, a good Tres Leches cake will never be soggy or mushy. It will – against all odds – retain a discernible crumb in spite of the milk within.
The secret is a long, slow soak. The unexpected benefit? Fuss-free entertaining. You can wake up in the morning, frost the cake and be on your way. Creamy white and delicate, the cake begs to be served at baby and wedding showers. Choose the prettiest pan you have because this cake is never unmolded – the weight of all the liquid makes it impossible. Instead, slice and serve straight from the baking pan – either on the buffet table or in the back room.
While often thought to be uniquely Mexican, the truth is Tres Leches cakes are popular all over the Caribbean and Latin America. Each community makes their cake slightly different, with their own unique twist. In Central America they like to soak the cake with sweetened condensed milk, evaporated milk and heavy cream. This is probably the most common version. There’s also the Drunken Tres Leches cake, which is soaked with a mixture of water, rum and sugar. Thus far, my favorite is the Caribbean Tres Leches cake – made with a shot of rum and healthy dose of coconut milk, as well as the traditional evaporated and sweetened condensed milks.
Part of the fun is deciding on the toppings. While I recommend toasted, shredded coconut, it is also incredible with maraschino cherries and fresh berries.
Caribbean Tres Leches Cake
Are you looking for the perfect cake for your next potluck? One bite of this ultra moist cake and your friends will soak up the flavors of the Caribbean – coconut milk and rum – and they’ll think they’re lounging on a beach.
While easy to make, the cake does need an overnight “bath” in the three milks, so plan your time accordingly. Keep refrigerated and serve cool.
For the cake:
6 eggs, separated?
2 c. sugar?
2 c. flour?
1 tbsp. baking powder?
Pinch of salt?
1 tsp. vanilla extract
?2/3 c. milk
For the milk mixture:
12 oz. can evaporated milk
5.5 oz. can coconut milk
1 c. heavy cream or sweetened condensed milk?
1 shot rum
Topping:
2 c. heavy cream
1/4 c. sugar
1/4 c. shredded, toasted coconut ?or fresh berries to taste
Preheat the oven to 350 degrees. Whisk together flour, baking powder and salt. In the bowl of a standing mixer, beat egg whites on medium until soft peaks form. Stream in sugar until stiff peaks form. Incorporate egg yolks, one at a time. Add vanilla extract to milk. Alternate between incorporating milk mixture and flour mixture into the egg mixture, about one-third at a time. Pour into greased 11-by-13-inch baking pan. Bake for 35-40 minutes. Let cool for at least 30 minutes.
In a medium bowl, whisk together three milks. Using a fork or toothpick, prick holes all over the top of the cooled cake. Pour milk mixture evenly across the top, cover and refrigerate. The milk will soak in overnight and virtually disappear.
The next day, whip up the cream with sugar and spread on top of the cake. Top with toasted, shredded coconut or fresh berries. Slice and serve. Keep chilled.
Sasha Martin is cooking one meal for every country in the world at www.globaltableadventure.com. Her picky husband and baby girl are along for the ride. Join the adventure for recipes, reviews and more.
Marketing Magician
The way that Fred N. Davis III sees it, there isn’t much difference between promoting burgers and promoting potential presidents.
“I’ve said that there is no difference between marketing products and marketing political candidates, but that’s an overstatement,” says the Tulsa-born media strategist.
“They are very, very similar. In both cases, research shows what people like and what they don’t like about a product. You then find a striking way to make people focus on what they like and overlook what they don’t.”
There are some differences.
“You don’t have much say in what’s in a Burger King burger,” Davis illustrates. “(In politics) you have more input into the actual product.”
That sense of creative input reminds Davis of his early days as “the kid in the neighborhood who was always putting on plays.”
“I’m doing exactly the same thing today, only I get paid and the productions are more elaborate,” Davis quips.
In a field in which risky and daring are anathema, Davis and his cohorts at Strategic Perception, Inc. have garnered success and acclaim for applying corporate marketing techniques to the staid world of political campaigns.
As chief creative consultant to John McCain’s presidential campaign, Davis tailored the commercial featuring Barack Obama as “the biggest celebrity in the world,” comparing him to Paris Hilton and Britney Spears, which went viral online. Davis was also responsible for Carly Fiorina’s “demon sheep” ad in California and Christine O’Donnell’s “I am not a witch” effort in Delaware, among numerous others.
The industry takes notice of Davis’ work. He’s garnered numerous industry awards.
“The thing I like about politics is the immediacy,” says Davis. “In politics, you write it at 4 a.m. and it gets on television at 6 p.m. Contrast that to a (commercial) campaign I’ve been working on for a year and a half.”
Davis’ penchant for theatrics could have been confined to theater. At 19, his father died and Davis took over his public relations firm. The firm had grown dramatically with big-name corporate clients, when his uncle, Oklahoma Congressman James M. Inhofe asked Davis to help save his ailing U.S. Senate bid.
“He couldn’t afford to pay me, so the deal was that I would do it but that he wouldn’t get much say in what was in the ads,” Davis says. “I wanted to apply corporate marketing strategies to politics.”
After a dramatic ad featuring dancing felons, Inhofe claimed a 30-point swing in the polls – and victory.
“The phone started ringing off the hook,” he says.
Davis says that he has no regrets for his work’s colorful nature – even the controversial “I am not a witch” ad that was lampooned nationally.
“It was a success,” he says. “(O’Donnell) was down 17 points before it and we cut that to 11 points in four days. It was supposed to be the first in a series of ads, but she decided she needed to attack her opponent instead.”
Davis credits his success largely to being in the right place at the right time – which today still includes offices in Tulsa.
“I’ve got the greatest job in the world – it’s all luck,” he says. “I’ve been in the right place at the right time, like Forrest Gump.”
