This is the website for Tim Cheesebrow’s music. If you’re unfamiliar with his tunes you can expect folky, memorable melodies, interesting guitar work, thoughtful lyrics and a down-to-earth sound that couldn’t have come from anywhere but the heartland of the midwest.
Join Mike Haldorson and I at the Loft @ Studio J for a concert with wine, appetizers, old friends and new ones.
As one of the statesmen of the Twin Cities music scene, Haldy has lent his smooth guitar riffs to several area bands. He’s breaking new ground as a solo performer, but he’s quickly establishing himself as an artist worthy of attention. His music connects with listeners from a variety of genres. You can expect to hear sounds of your favorite artists ranging from Ray Wylie Hubbard to Ray LaMontange to Mike Doughty.
With a voice that lilts with boozy, gravely huskiness, and guitar riffs worthy of your favorite blues album, the end result is a sound that will have you swaying, drink in hand, saying, “I dig that.”
I’ll be joined on stage by Dan Newton!
Here’s what you’re in for.
It’s going to be a great night and I hope you’re able to join us for a night out!
Tickets are $15 for food and a show. Cash bar will be available. Perfect excuse for a date.
So, after 9 months of hard work I got to swaddle my baby in a sleeve made of lined notebook paper and walked out of those glass doors to take this little bundle of joy home. Since then I’ve been spinning it around, playing with it, and just enjoying the simple experience of listening to the little noises it makes. It’s been such a huge part of my life preparing for its arrival I find myself not knowing what to do with it now that it’s here.
I’m speaking, of course, about my new album ‘Home in the Heartland.’
Enjoy, my friends. It’s the work of many talented individuals and many generous supporters.
Things are moving along nicely with the production of Home in the Heartland. In addition to finishing bass, accordion and percussion we’ve been working on the arrangement for dixieland band on “The Greatest Divide.” This work was undertaken by an ESS intern, Brett Schimke of Papa Lion Productions. We’re scheduling time for the Jack Brass Band to come record it for us!
Here’s a link to the MIDI file for those who don’t have a brass band handy to play this sheet music for them.
On Sunday June, 9th at the Pourhouse in Downtown, Minneapolis McTerry Music and Cities 97 present a fantastic lineup of Minnesota musicians performing on three stages to help raise funds and awareness for the deadly childhood disease Cystic Fibrosis. There will also be an art show and silent auction showcasing Minnesota artists who have donated their time and artwork.The all ages event will also include kids games and activities so there is something for everyone. The good people at the Pourhouse and the Pour-a-booza festival have worked really hard to help make this event happen. One hundred percent of the net proceeds from the event will be donated directly to the Minnesota Chapter of the Cystic Fibrosis foundation.
Featuring performances by:
Retribution Gospel Choir
The Color Pharmacy
The Attley Project
Story Of The Sea
For more information check out the event website:
Advance tickets available exclusively here:
I’m on a bill with the Honeydogs at an event sponsored by cities97 and summit/surly beer and guitar center…..woah. That’s awesome. You should come.
After Friday’s gig Ty, Dan and I went to the Union Depot in St. Paul to have some photography fun.
Dan took pictures of my guitar in a baby stroller for some reason.
But then we took some cool HDR (High Dynamic Range) Photos of me playing on a bench. It’s not perfectly sharp because I had to sit perfectly still for 20 seconds for one of the exposures….that’s impossible.
Looks pretty darn cool though, huh?
This is what we do instead of going to the bar.
Then I took it into photoshop to play some more…
Now I think that’s a photo worthy of a concert poster someday, don’t you?
When I say ‘we’, I am talking, of course, about all the wonderful people that are supporting my album project. When I say ‘did it’ I’m talking about making the goal of $5,500 to record my second album. You may have heard me mention the project once or twice.
Things really kicked into high gear when I posted this motivational video:
In a few short days so many people began to respond and support the project that I was quite literally having trouble keeping up with all the thank you messages. It was a moving experience to see just how many people got behind the project and said “your music is worth investing in.”
So the big question is “What am I going to do with all that money now?” Well…see I planned this little trip to the Caribbean. So see you later, suckers!
No, not really.
I’ve got a very tight budget to follow. Starting next week I’ll be putting down the scratch tracks. Scratch tracks are the ‘throw away’ guitar and vocal tracks that I put down to the annoyingly consistent sound of a metronome. This will be my world for a few days
Then I’ll sit down with my producer to determine how we should shape each of the songs, which parts to add, which instruments, where we should bring things in or out, and add any melodic or harmonic lines/rhythms that will make the song come alive. We will send out the songs to the appropriate players with chord charts and instructions and they will make up some parts. Once they have some solid ideas we get them in the studio and record what they came up with, tweak it, and keep working it until we all feel good about it.
Then the experience of the sound engineer really comes into play as we mix and master the tracks, mixing being the art of blending all the tracks to achieve one cohesive sound that doesn’t make one part stick out or fade into the background too much, and mastering is the even crazier art of taking that overall blend of tracks and balancing the individual frequencies of sound to have a pleasing shape to the ear. It’s an amazing process to watch. These guys will listen to a track and say “I think the 12-14 KHz range needs to come down by about .75 decibels.” I couldn’t have told you that, but when they’re done doing all their magic the track sounds a whole lot better!
After all that I’ll create packaging for the CD and start working on duplication. When I have a bunch of discs in hand I’ll start working on putting together all the reward packages…the CD’s, T-Shirts, Artwork, parties, and such.
On top of getting the album recorded I’ve now got
A Promo Video: 1-minute project summary
A Podcast Interview: ComposerQuest Interview
A nice Article: On the Rechord Interview
A funny Blahg: Blah, Blah, Blahg
Free Preview Downloads: Favorite and The Greatest Divide CODE: uxxua
All of these things are going to be great for helping to move my career forward. This is how music careers get made.
It’s going to be a fun summer with all of you: celebrating, sharing the work, and most of all saying “THANK YOU” for helping me get this album recorded. I couldn’t do it without you. You guys and gals are the absolute BEST!!!
The fantastic Sarah Schneemann has done it once again folks! Somehow, between work, life, raising kids, and keeping up a strict workout regimen Sarah has found the time to create more wonderful works of art for me to use in my album project. You can see her other work at http://sarahschneemann.com. Thanks Sarah. You rock!
If you like what you see, one of these prints can be yours, and you can help me make music at the same time. The recently added perk, “The Artiste” on my crowdfunding campaign will give you a CD and a mounted print of Sarah’s artwork!
It was a real honor to be asked. Charlie and I talk about my songwriting process, there’s some background on the songs and a little diversion into sci-fi, then we talk a bit about MusicWorks’ new direction. Please subscribe to his podcast if you like the content. He’s always got interesting and talented people on there, and I enjoy them quite a bit.
To support the album project, please visit http://igg.me/at/homeintheheartland
My album campaign has many cool perks available for our supporters. One of them is “The Foodie” and is a 4 course Italian meal to be home cooked by yours truly with a mini-concert and photo session to follow.
To develop the menu and give the dinner a trial run I called on my friend Rachael White, an internationally known food blogger. She wrote for Tokyo Terrace while in Japan and is launching a new project now that she’s back in the states.
Rachael and I had a great time, and since she and Jenn, my wife, are such close friends they had a chance to visit over a few glasses of wine while I was working the pasta dough and making the fresh mozzarella.
Course #1: Winter Caprese Salad
In the summer there’s nothing better than a nice caprese with freshly picked heirloom tomatoes, sweet balsamic, creamy mozzarella and basil still warm from the sun in the garden. However, that seems far away in the middle of a Minnesota winter so I concocted a way to repackage those flavors in a more ”weather independent” package. It takes a bit of work, but it’s worth it.
- Romaine lettuce, 1/2 stalk per guest
- Balsamic Vinegar Reduction (1 cup of vinegar heated slowly and reduced by half)
- Pesto (1 cup fresh chopped basil, 1/2 cup EVOO, 3 cloves minced garlic, 1/4 cup grated parmesan, 1/3 cup pine nuts, blend it all together. pinch of salt)
- 1 cup Sun dried tomatoes (the ones in oil, not dry)
- 1 Red bell pepper
Cheese: (you can buy the kit here http://www.cheesemaking.com/)
- 1 gallon whole milk
- 1/4 tablet of rennet
- 1 1/2 tsp citric acid granules
- 1 1/2 tsp. of salt.
Make the cheese. Really…it’s easy. Dissolve the citric acid in 1/2 cup of water. Stir milk and citric acid together in a pot and bring temp to about 90 degrees. Take it off the heat, stir in the rennet solution, cover and let sit for 7 minutes. Slip a long knife through the curds and cut them into squares. Heat up to 110 degrees. Take off the heat and stir slowly for 10 minutes. Use a slotted spoon to transfer the curds to a colander (with a paper towel or cheesecloth in it). After the curds are drained, add the salt and microwave for 1 minute. Fold the cheese and knead like dough. Heat 30 more seconds and pull the cheese like taffy. Keep reheating and pulling until the cheese is stringy and shiny. Form the cheese into a ball or log and dump it in an ice water bath for 20 minutes. Boom. Cheese. Nothin’ to it.
Make the dressings. Pesto is the easy one. Take all the stuff and put in in a food processor. Blend until it looks like pesto. Done.
After reducing the balsamic put some EVOO in a frying pan and saute the sun-dried tomatoes and red pepper with some salt and pepper. When they’re soft add the balsamic reduction and reduce further until it’s kind of syrupy. Wait until it’s cool and blend it .
Cut the romaine stalks in half, cut the mozzarella and plate them with a spoonful of pesto and a spoonful of the tomatoes and balsamic drizzled over them. Serve. If you want to get fancy you can grill the romaine (get the grill really hot and put them on there for just a few seconds. long enough to get grill marks but no longer)
Course #2 Homemade Garlic Pasta with Gorgonzola and Hazelnuts
For this recipe you’ll need to see Rachael’s wonderful post on her blog.
Course#3 Anchovy and Rosemary Encrusted Lambchops
- Anchovy fillets (packed in oil)
- Rosemary (dried)
- Garlic (fresh minced)
- EVOO (Extra Virgin Olive Oil)
- Black Pepper (ground)
- Lamb Chops (2-3 per guest)
Some of you may have a gut reaction to the word “anchovy” but they really have an undeserved bad rap. This traditional Roman dish uses the salt and glutamates in the anchovy to boost the meatiness and juciness of the lamb. Start by mashing the anchovy fillets into a paste with the flat of your knife blade. Then add them to a bowl with some EVOO, black pepper, rosemary and minced garlic. Let that mixture stew for a bit, then brush it on the lamp chops (which should look like mini-porterhouse steaks and be about 2″ thick. Brush both sides and then sear them in a hot cast iron pan. Preheat the oven to 350 degrees. After they have a nice sear, brush them with the mixture again and put them on a pan in the oven for 15-20 minutes (this will give you a medium done-ness while retaining a juicy texture provided that you didn’t over-sear them.)
Course #4 Chocolate Marscapone filled Pizzelles
Pizzelles: You need a pizzelle maker for this part.
- 3 large eggs
- 3/4 cup sugar
- 1 stick unsalted butter, melted and cooled
- 1 tablespoon vanilla extract
- 1 3/4 cups of flour
- 2 teaspoons baking powder
Cream eggs and sugar in a mixing bowl. Add butter and vanilla extract. Stir in flour and baking powder. Set aside until ready. Bake one tablespoon per mold in pizzelle maker until golden brown, about 45 seconds in mine, then remove and while they’re still hot, quickly bend them into a cone shape and cool on rack.
- 2 cups Marscapone cheese
- 1 cup dark chocolate chips
- 1/2 cup cream
- pinch of salt
- sweetened coconut flakes
Melt chocolate chips in a microwave safe bowl with cream until just melted…don’t burn the chocolate. Add the cheese and pinch of salt. You’re done.
After the pizzelles have cooled, fill each with a generous scoop of filling and sprinkle with sweetened coconut flakes. If you’re feeling really adventurous you can take the rest of the cream, add some powdered sugar and whisk the crap out of it until you’ve got some fresh whipped cream, then add cinnamon or espresso powder and top your dish with a dollop of flavored whipped cream.
There you have it folks…a delicious dinner. You could have it cooked for you in the comfort of my home, with music, a mini-photo session, and lots of fun and conversation to follow for yourself and 3 friends while supporting my music by contributing to my album crowdfunding campaign at the “Foodie” level. http://igg.me/at/homeintheheartland It will be a great time!
Thank you Rachael for cooking with me and thanks Jenn for putting up with my eccentricities and business while getting this together.