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November 12, 2008 04:37PM
I want to give a huge "shout out" to Dean Hopper who sent me this photo of our distinguished GVB tenor. The shot was taken with Dean's camera phone at a restaurant in Oslo, Norway. I don't know how he kept this to himself until now, but with Thanksgiving coming up... I want to express my gratitude nonetheless.
So Wes -- "Wessie" as I can't help calling him -- is a world class tenor who can sing ANYTHING and then some. He is one of the sweetest people you'll meet and he married one of the smartest women you'll meet. They had two... okay now THREE... of the coolest kids you'll meet. AND YET he isn't too proud to sit in a booster seat and pose for this photo in public.
Look at this photo and you will see exactly why those who know Wes love him to pieces.
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November 06, 2008 02:25PM
Okay, I've got a little information that is burning a hole in my inbox about who will be singing with the Vocal Band at which concerts. In case you have been wondering, here's the scoop for the next few weeks...
"Extra" GVB Members for November & December Dates:
November Dates - Jason Crabb
12/4 - Mark Lowry & David Phelps
12/5 - Mark Lowry
12/6 - Mark Lowry & David Phelps
12/7 - Reggie Smith
12/8 - David Phelps
12/11 - Mark Lowry & Jason Crabb
12/12 - Mark Lowry & Jason Crabb
12/13 - Mark Lowry
I'm sure we have lots of other stuff to talk about (like how fun Myrtle Beach was and about seeing Gaither.com members from all over the world join hands for a meal at the Vidalia restaurant last Saturday) but I'm still catching up and I keep having to ice my elbow because of an aggravated tendon from typing all the time! So I'll catch you later!
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October 29, 2008 05:23PM
So today, while I worked, my own special brew of Dr. Pepper Barbeque cooked in the crock pot. Of course, I realize the fact that I even thought of making up a barbeque recipe using Dr. Pepper brings up all kinds of questions, but it's all part of my plan for getting a Dr. Pepper endorsement. The good news is... the house smells great and the bites I've sampled so far are (I'll admit it) GREAT. The bad news is... I'm not 100% sure how I did it. I've got a rough idea of how much of each thing I put in... but I wouldn't stake my life on it. I DO know this pork roast has been simmering in a sauce that contains Dr. Pepper for a good 7 or 8 hours.
You may wonder why I'm sharing this. Well... I hadn't blogged in awhile and the smell of this BBQ is so overpowering that I really can't think of anything else at the moment. Except that Dr. Pepper endorsement.
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