After more than six decades on the road Delbert McClinton announces retirement
Delbert McClinton has had plenty of time to reflect on his 63-year music career during this pandemic. For the first time in six decades, he has been off the road and off stage for more than a year. He has made an important decision, with an announcement to his band members, crew, and organization this week.
“Here I sit, 80 years old, in the middle of a pandemic. This is not how I envisioned playing out my final years as an entertainer. Music has been my total being for my whole life,” he admits. “I had been considering finishing this year with a modest number of shows. But the more I thought about it, and the more obstacles that have been placed in front of me, the less my heart was in it.”
“I don't want to get up in front of audiences who might be the cause of my incapacity or death just because I want to play music. I don't want to listen to anyone who won't wear a mask or get a vaccine. We all have different values and they are inarguable.”
He continues, “I have had a rewarding career, and I have accomplished more than I ever dreamed I would. With that in mind, this is a good time to retire.”
Delbert adds that this is a good time to close out his career, with a Grammy win (2020 Best Traditional Blues), a great album (Tall, Dark & Handsome: Hot Shot Records/Thirty Tigers), the Americana Lifetime Achievement Award, and the best band and crew with whom he has ever had the pleasure of sharing a stage (Self-Made Men + Dana).
“I’m leaving the stage with no regrets. I’ve done all that I set out to do and more. Retirement will allow me to enjoy my family and travel a bit as it becomes safer. It's been a great ride,” he adds, as he looks forward to the next chapter.
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SANDY BEACHES CRUISE NEWS
We are grateful for the music and good times Delbert has shared with us and are quite lucky that he will still be performing for us on the Sandy Beaches Cruise in 2023! If you haven't booked your spot yet, make sure to soon so you don't miss Delbert on stage. Book before September 15, 2021 and you will automatically receive a special offer of $150 onboard credit per cabin and more.
We are so excited to share that more of our fantastic lineup and itinerary details have been confirmed for the Sandy Beaches Cruise XXVII! You'll see LIVE performances from Delbert McClinton, The Mavericks, Marcia Ball, The California Honeydrops, Marc Broussard, Shinyribs, Lee Roy Parnell, The Band of Heathens, Seth Walker, Mingo Fishtrap, Wayne Toups, Teresa James & The Rhythm Tramps, The McCrary Sisters, Jimmy Hall, Red Young, Etta Britt, Kimmie Rhodes, and Bluz House Rockers as they get back to jammin' with the greatest crowd they know!
And what would this cruise be without the sun-kissed ports of call? Enjoy all the Caribbean has to offer as we visit the beautiful ports of Costa Maya, Cozumel andHalf Moon Cay. We plan to program full days of performances and events on our sea days plus, we will also program performances and events on port days to keep our schedule jam-packed with the music and artists you love!
As a thank you for showing interest in this cruise, we're excited to present you with a very special offer! Book before September 15, 2021 and you will automatically receive the following:
$150 per cabin onboard credit OR put this credit towards your cabin payment and get $150 off your cabin price. We'll automatically apply the onboard credit to your reservation. If you would prefer the $150 off your cabin price, please call or email us within one week of making your reservation.
You'll be entered into a drawing to win a dinner for four at The Tamarind Restaurant, one of the ship's specialty dining restaurants (drinks are not included.)
*This offer is only available for new cabins booked between April 28th, 2021 and September 15th, 2021. Please note, this offer will automatically be applied to your reservation, so you do not need to use a promo code at the time of booking.
To make things even sweeter, we only require a deposit for your cabin at the time of booking. Monthly payments will begin on January 1, 2022 with final payment due November 1, 2022.
You can choose to begin your monthly payments sooner to stretch out your payments for a substantially lower financial commitment each month. Call or email us at (855) 487-2639 or firstname.lastname@example.org to make this request.
If you have sailed on the Sandy Beaches Cruise before, you are eligible for special alumni pricing on top of this fantastic offer. To book your cabin and receive alumni pricing, call our reservationists at (844) 446-7625 and someone will be happy to assist you.
Diana's Spring Pozole
A simple pozole is great because it is easy, and you can change it up with toppings so leftovers don't get monotonous. And while it is an easy recipe, colorful pozole with a variety of toppings never fails to impress guests.
3 lb. pork shoulder, cut into 2" pieces
Freshly ground black pepper
1 large yellow onion, quartered
3 cloves garlic, sliced
1 tbs. cumin seeds
1 tbs. ground cumin
1 bay leaf
4 c. low-sodium chicken broth (or more if needed)
2 dried chiles de arbol, stem and seeds removed
2 dried ancho chiles, stem and seeds removed
2 dried guajillo chiles, stem and seeds removed (Or 2 tablespoons of chili powder)
1 (4 oz.) can mild green chiles, chopped
1 (14.5 oz) can petite diced tomatoes, drained
3 (15-oz.) cans white or yellow hominy, drained, and rinsed
Let your imagination go wild with toppings.
These are some that I use:
Thinly sliced radishes, for serving
Thinly sliced green cabbage, for serving
Freshly chopped cilantro, for serving
Sliced avocado, for serving
Chopped green onions, for serving
Cheddar or Jack cheese, grated, for serving
Pico de gallo, for serving
Tortilla chips or chicharrones, for serving
Lime or orange wedges, for serving
Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary.
Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary. (Or use two tablespoons of chile powder)
Add chile and hominy to pot with the pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more. Season to taste with salt and pepper.
Serve pozole with radishes, cabbage, cilantro, etc. and squeeze citrus over the bowl as a flavor enhancer after adding toppings.
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