Thursday, 11 April 2013

My Will Oldham Story - part 2

Right, so here’s part 2:  We dump our stuff at the Super 8 and go across the street to the grocery store to stock up on supplies.

By supplies I mean the stuff I get homesick for living in England.  I.e. S’mores-flavoured Pop Tarts, lemon meringue chewing gum, Lawry’s Seasoned Salt, Kraft Mac ‘n’ Cheese (yes the kind that comes in a box with the powdered cheese), Jello Pudding (all flavours), Jiffy Corn Bread Mix, a variety of hot sauces, Kool Aid (Black Cherry & Pink Lemonade flavours specifically), Peanut Butter Oreos... you get the picture.

After the big shop, we meet Adam from Mountain Stage and his lovely girlfriend Trish at the Mexican restaurant across the road and we heartily decide it’s ‘margarita-o’clock’ so get stuck in to chips, salsa, and salt-rimmed glasses of tangy lime tequilas.  We ordered extra queso sauce and I daresay we feasted.  

After being awake for 36+ hours we then passed out in a food-booze-queso-induced coma.  I have never slept so well.

The next morning super-sweet Jeff from Mountain Stage collects us to take us to The West Virginia Hall of Fame, it is here we meet Michael who kindly let us use some lovely, vintage guitars and we nosed around his Hall of Fame, which is basically a bunch of super cool West Virginia stuff!

Michael is also in a band, they’re called The Carpenter Ants and wow were they good!  Great musicianship, wonderful singing, and just the kind of gospel-tinged, blues-oriented, riff-led,  country-rock you’d expect at the foot of the Smokies... After the Mountain Stage show we ended up at a The Empty Glass where the Carpenter Ants were playing.  The bar girl gave my band free hot dogs which pleased G and Rob muchly!  I spotted there were a couple of girls in that bar that took a shining to my boys but they were obliviously chomping on their freelicious hot dogs... 

Ah!  But I digress, because this happened AFTER the Will Oldham encounter, and that’s why you’re reading this blog right?  Hmm... this is getting pretty long though, so stay tuned for part 3


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