In my own defense, it has been a helluva year, and in all honesty I am not terribly sad to see it go.  Many of you know that my Cowsill family and I saw out 2005 still dearly clutching hopes that our Barry would emerge from the post Katrina imbroglio safe and sound.  It was not to be.  John and I got that call in the first week of January. In February, on a freezing cold New England day, much of the extended Cowsill clan and many friends and fans gathered in Newport, Rhode Island to say goodbye to our charming, exasperating, and very talented brother.  That very day we learned of the death of the Cowsills' oldest brother, Bill, who had been ill for some time up in Canada. (Some of you might remember the benefit concert held in 2004 to try and help relieve some of Bill's medical costs; John and I performed together for the first time as "The Newlyweds.")  Billy, you must understand, was another preternaturally talented musician and the captain of the Cowsills' musical ship - as well as being somewhat of a parental figure to the younger siblings.  His loss is still felt very deeply. 

The Cowsills in the studio in 1967

We returned to Rhode Island in the spring for a Billy memorial, this one much more private.  This trip coincided with the Beach Boys' performance in the Boston area and John and I, of course, ended up at Fenway Park.  Our friend Charles Steinberg persuaded John to sing the National Anthem, which he did beautifully in front of (gulp) 36,000 baseball fans.  And yes, Charles made me promise to do it next time.

Getting to first base with John at Fenway

We Bangles did enjoy our travels this summer, especially meeting some of you out on the dusty road (I guess I'm thinking of those festivals - lots of dust) and we played several large private and charity events as well.  The energetic and generous Jim and Joan Hammer hosted one of the most extravagant and successful of these at their home in Las Vegas.  This evening of music and good food was made even more special by the fact that millions of dollars were raised for cancer research at the Nevada Cancer Institute.  That, and the fact that the Bangles and the Beach Boys played together for the first time ever.  Fun. 

Onstage in Las Vegas...

Debbi, Susanna, Abby and I couldn't resist jumping the stage at the end of the Beach Boys' set and wildly go-go dancing to "Fun Fun Fun," a rather surreal experience.  Not as surreal, perhaps, as the chocolate fountain in the desert suite, or the tray of fine tequila being offered by the men of the "Thunder From Down Under Review"... as I said, it was a fine evening and a splendid time was had by all. 

Celebrating our 3rd anniversary... and they said it wouldn't last!

This fall, I've been finishing up an EP with the Lamps, occasionally following my husband around the country, and enjoying the rest of the time at home.  Debbi, Sue and I have also been working on material for more than one upcoming project, including a CD for kids.  It's been great to write and record, experiment and expand our musical horizon. We'll keep you posted here on the site about any upcoming releases. 

In the meantime, here's something to warm your insides now that the weather (finally) has cooled off, and the holidays are almost here.  Oh my gosh, it's the holidays already!  Gotta go...

Roasted Vegetable Soup

(Adapted from Williams Sonoma Soup)

2 leeks, including the tender green parts, finely chopped
½ white onion, chopped
4 carrots, peeled and cut into 2-inch pieces
2 zucchini, cut into 2-inch pieces
2 Asian eggplants (the slender ones), cut into 2-inch pieces
2 large tomatoes, quartered
2 small white rose or red potatoes (about 10 oz), peeled and cut into 2- inch   pieces
4 ½ cups vegetable broth
2 TBSP olive oil
Salt and freshly ground pepper
2 TBSP finely chopped fresh basil
2 TBSP fresh lemon juice

Preheat the oven to 425F.  In a large roasting pan, combine the leeks, carrots, zucchini, eggplants, tomatoes, and potatoes. Add ½ cup of the stock, the olive oil and salt and pepper to taste and mix until the vegetables are well coated.  Roast until the vegetables are softened, turning once, about 40 minutes. Make sure they don't burn.

Let the vegetables cool slightly, then combine in a blender, in batches, with some of the stock (about a ½ cup) and puree until smooth.  Transfer to a large saucepan over low heat and stir in the remaining stock, the basil, and the lemon juice.  If the soup seems too thick, add a bit more stock, to the desired consistency.  Cook for 3 minutes to blend the flavors and season to taste with salt and pepper.

Ladle into warmed soup bowls and garnish with a little sun dried tomato pesto (available at Trader Joe's), or maybe stir in a tablespoon of cream.