Featuring a new original song by Marc Belloni with special guest Theresa Andersson

"The Suitcase I Left Behind"

Now Available

Don't Forget... The Latest CD Release

INDEED!

part TWO of the THOPUFTINGE TRILOGY

The all new CD release from Marc Belloni is finally here, and available for sale.

Marc Belloni
Indeed!
(Independent)

There probably aren't too many attorneys moonlighting as hard rock guitarists/vocalists but, one of the beauties of New Orleans is that nearly everyone here plays some kind of instrument.

While Belloni's heavy, crashing, squealing guitar is not exactly something a jazz and blues lover is going to be listening to on the CD player while stuck in peak hour traffic, this record has enough going for it to allow it to rise above the pack. For one thing, every track is original, with some of the most intriguing lyrics I've seen in quite awhile; perhaps even since the early '70s. There are metaphors like "Life is like an okra, forgotten and abused sitting in the gumbo for the weekend." Then there is a track called "Front Line" which is lyrically reminiscent of early Dylan in his anti-Vietnam war years and delivered in a Dylan-like solo style.

Featuring Matt Beeson on drums and Carrollton Station owner Eric Orlando on backing vocals, this is a stylistically diverse and interesting CD.

-Dean M. Shapiro

OffBeat Magazine

November 2004

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MARC BELLONI’S RECIPE FOR RED BEANS

 Using a 1 lb. bag of Camilla red kidney beans the following ingredients and steps should be followed: 

  1. soak beans overnight and spice with some Tony Chacherie’s seasoning

  2. the next day, pour out that water and begin anew by filling pot with water 1 inch above the bean line

  3. bring to a boil then put stove to simmer

  4. add the following finely chopped veggies:

3-4 onions (per pound) (I use all different colored onions- yellow, white, and purple)

green onions (the whole bunch sans the rubberband)

3 stalks of celery

2 bell pepper

2 medium sized carrots (you really gotta chop these good)

fresh green jalapeno peppers or chili peppers (for to decrease the heat, deseed the buggers) 

  1. green spices: I use basil, thyme, oregano, and whole bay leaves; this is discretionary and you may add your own touch to this requirement

  2. other spices: Tony Chacherie or Duke’s; I use 4-5 different hot sauces like Tabasco, Crystal, Ass in the Tub etc.

  3. OK, now stir a bit while this cooks down; it will get thick so here’s the kicker: instead of adding water to keep the desired consistency, use a dark beer. I like Sam Adams, Turbodog from Abita, or a Pete’s Wicked Ale

  4. meat: I throw in a turkey sausage because it is typically less greasy and I don’t throw in ham or andouille sausage or butter or mash the beans on the side- there is no need to as you will see

  5. cook til done, anywhere from 3-5 hours; keep an eye on iot and don’t let the bottom layer burn!

  ENJOY AND REPORT BACK TO ME ON YOUR SUCCESS

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