Grilled Banana Leaf Wrapped Chilean Sea Bass & Asparagus

I consider Chilean Sea Bass the king of the sea with its thick white flaky texture and delicate flavor almost reminiscent of King Crab but not as rich. This easy recipe uses banana leaves that create steam and lock in the flavor of the fish, herbs and spices.

We have several banana trees in the yard. They are easy to grow but are hard to get to fruit before the first freeze comes along. They die back in the winter but come back up in the spring. I did get one to flower last summer but the blossoms eventually dropped off.

Banana blossom

If you don’t have banana leaves available, you can usually get some from a Latin market.

Cook / Prep Time – about 30 minutes

Servings – 2


  • 2 – 6 oz. Chilean Sea Bass Filets, fresh or frozen
  • 1 lb fresh asparagus
  • 3 large banana leaves
  • 1 small bunch baby leeks (or green onions)
  • 2 sprigs fresh Rosemary
  • 3 tbsp herb butter
  • 1 tsp lemon pepper seasoning
  • 1 tsp Cajun seasoning (or something similar)
  • 1/2 lemon, quartered

For the herb butter:

  • 3 tbsp butter, softened
  • 1 tbsp fresh herbs, chopped
  • 1/4 tsp kosher salt

I mixed fresh dill, chives, thyme, rosemary and tarragon from my herb garden, but feel free to use any of your favorite herbs.

Step # 1 – If using frozen fish filets, thaw overnight in the refrigerator or under cold running water. Prepare the herb butter by adding the chopped herbs and salt to the softened butter and mix well. Spoon the ball into wax paper and roll up into a tube shape. Place back in the refrigerator to harden.

Step # 2 – clean and trim the asparagus then parboil it in boiling water for just a few seconds until it turns bright green. Rinse with cold water and set aside.

Step # 3 – rinse the banana leaves and dry them with a paper towel. rinse the sea bass and pat dry with a paper towel. Set the three banana leaves on the counter and set the asparagus in the middle of one, and the fish filets in the middle of the other two.

Step # 4 – if you are using a charcoal grill, get the coals started. Season the fish and the asparagus with the lemon pepper and Cajun seasoning. Unroll the herb butter and add a tablespoon slice to each fish filet and the asparagus. Add the baby leeks, lemon wedge and rosemary sprigs to the fish and wrap each fish filet and the asparagus tightly with the banana leaves. Secure with toothpicks or use these ovenproof rubber bands like I used.

I used Lawry’s Lemon Pepper and Trader Joe’s Chile Lime seasoning.

Step # 5 – if using a gas grill, turn on medium heat and preheat you oven to 400 degrees. Place the fish and asparagus in the banana leaves on the grill. Grill the asparagus for two minutes on each side and remove from the grill. Grill the fish for about 8 minutes per side and put all three leaf packages on an ovenproof tray and place in the oven for about 6 more minutes until the flesh of the fish is tender, white and flaky.

Unwrap the fish and asparagus and serve immediately. Enjoy!

Suggested music to listen to while preparing the Sea Bass…..

This is a sort of a tropical dish, so how about some reggae? It doesn’t get much better than Bob Marley and the Wailer’s “Legend” featuring all of his best songs on one album, recorded from 1972 – 1983.

And “The Name Game“ by Shirley Ellis from 1964. “ Banana nana fo fana fee fi mo mana – banana” !!

Crab Augratin

Quarantine got ya a little crabby? Looking for something to cook while self isolating? This cheesy, crabby treat is easy to make and is a delicious dish for dinner or brunch!

This is a variation of another Morrison’s Cafeteria favorite and anytime we put it on the menu back then I would treat myself to it. I prepared these in small 12 oz casserole / rarebit type dishes, but it can also be prepared in one large casserole dish. In the past, I have used half & half for this recipe, but that tended to make it a little too rich so I used whole milk this time.

Cook / Prep Time – About an hour
Servings – 4


  • 8 ounces lump crab meat
  • 8 ounces shredded cheddar/jack cheese
  • 1 1/2 cup toasted bread crumbs (or croutons)
  • 2 tbsp shredded Parmesan cheese
  • A sprinkling of paprika
For the sauce…
  • 2 tbsp unsalted butter
  • 2 tbsp ap flour
  • 1 1/4 cup whole milk
  • 1/4 cup sherry wine
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/2 tsp hot sauce (I like choulula)
  • 2 tbsp shredded cheddar/jack cheese
  • 1 tbsp shredded Parmesan

Cut and toast the bread cubes. I made croutons using some sourdough bread I made last week.

Melt the butter in a saucepan on medium heat. When melted, add the flour and continue to cook while stirring to make a roux. Do not brown.

When the roux starts to bubble, continue stirring while adding the milk. Cook until the mixture starts to bubble again and add the sherry, mustard, salt, hot sauce and the two cheeses. Turn on low heat continue to stir until well blended. Remove from heat.

Line up the dishes. Spray them with pan spray and add 1/4 cup of sauce to each dish.

Divide the bread cubes between the 4 dishes and place them on top of the sauce.

Pick through the crabmeat to check for any shell pieces and remove them. Then divide the crabmeat evenly and add to the 4 dishes on top of the bread cubes.

Divide the remaining sauce between the 4 dishes and cover the crabmeat.

Top with the cheeses and sprinkle with paprika.

Bake at 400 degrees for about 15 minutes until brown and bubbly around the sides. You can also wrap them and freeze them for up to a month.


Here are some quarantine songs to listen to while preparing the crab….

“Alone Again (Naturally)by Irish singer songwriter Gilbert O’Sullivan from 1972.

“Dancing With Myself” by Billy Idol from his album of the same name from 1981.

Since Tommy James turns 73 today, how about “I Think We’re Alone Now” by him and the Shondells released in 1967.

“Lonely Too Long” by The Young Rascals from 1968.

“Isolation” by John Lennon from his 1970 album John Lennon/Plastic Ono Band.

(Ain’t Nothin but a) “Houseparty” by the J. Geils Band from 1973.

Chocolate Peanut Butter Sea Salt Coconut Haystacks (Quarantine Cookies)

I was looking through our pantry to see what we had that I could use to make something to satisfy my sweet tooth while sheltering in place. I found some coconut, oatmeal, and a few partial bags of baking chips. Hmmm… let’s see what we can make using those items!

Note: I had a variety of baking chips available, but you can use any flavor or combination of flavors in this recipe. Just make sure they equal 1 2/3 cup total.

Cook / Prep Time – 1 hour
Servings 1 1/2 dozen
  • 1/2 can condensed milk
  • 4 Tbsp unsalted butter
  • 2/3 cup peanut butter chips
  • 1/3 cup butterscotch chips
  • 1/3 cup milk chocolate chips
  • 1/3 cup semi sweet chocolate chips
  • 2 cups sweetened flaked coconut
  • 1 cup old fashioned oats
  • 1/2 tsp coarse sea salt
  • 1/2 tsp pure vanilla extract

Toast 1 cup of the coconut in the oven until browned. Remove and set aside. In a double boiler, melt the butter, the condensed milk and all of the baking chips together, stirring frequently.

In another bowl, mix the oats, the toasted coconut, and the other coconut flakes.

When all the baking chips are melted, add the sea salt and vanilla and blend together.

Place some parchment paper on a sheet pan and spray with pan spray. Use a scoop or spoon and spray it with pan spray, too.

When the baking chips are melted and smooth, take off the heat and stir in the coconut and oatmeal mixture. When blended, scoop up the mixture by the spoonful and place on the parchment paper. Sprinkle sea salt on the top of each.

These are sinfully delicious!

Place in the refrigerator and chill until cooled and firm. That’s it!

**Warning – you may consider adapting a self isolating exercise regimen after eating several of these!


Suggested self quarantine playlist to listen to while preparing these….

“U Can’t Touch This” by MC Hammer from his 1990 album “Please Hammer, Don’t Hurt ‘Em” that features the opening riff of the Rick James song, “Superfreak”

“Too Much Time on My Hands” by Styx from their 1981 album “Paradise Theatre”

“Alone” by Heart from their 1987 album “Bad Animals”

“Keep Your Hands to Yourself” by The Georgia Satellites from their 1986 album, Georgia Satellites”

Shelter in Place Bacon White Bread

Bored at home while “self isolating” ? Cook something!

Here is a delicious bacon flavored bread that you can make while sheltering in place, especially if you cannot find bread in the grocery store. (I couldn’t) But I did find bread flour, yeast and bacon! Everything I needed! (Except toilet paper) This bread makes an excellent B.L.T. !

Note: you can make regular white bread by eliminating the bacon and replacing the bacon fat with shortening, but why would you? You could also use a few extra bacon strips for a more intense bacon flavor.

Cook/Prep Time: 3-3 1/2 hours

Makes two large loaves

  • 1 1/2 cups milk
  • 4 strips bacon
  • 1/4 cup bacon fat
  • 1/4 cup shortening
  • 2 eggs, room temperature
  • 2 tsp salt
  • 2 pkg active dry yeast
  • 6 cups bread flour
  • 1/2 cup warm water

Fry the 4 strips of bacon. Reserve and cool the bacon fat. Set the bacon aside to cool.

Dissolve the yeast in the warm water and let it set until foamy, about 5-10 minutes.

Warm the milk and add the salt, bacon fat and shortening . Place in a mixing bowl with a dough hook. Add 5 cups of the bread flour, the yeast mixture and the 2 eggs. Mix it on low speed for a few minutes until it all comes together. Place the bacon strips in a food processor to form a paste. Add the paste to the mixing bowl. Slowly add the rest of the flour as needed and mix on medium speed until the dough comes away from the sides of the bowl.

A little bowl of pure goodness!

If you still have some of the reserved bacon fat, grease a bowl for the dough. Place the dough on the counter and knead it for a few minutes, then place it in the greased bowl. Cover with plastic wrap and put it in a warm draft free place and let it set for 45 minutes or until doubled in size.

Grease two 9×5 loaf pans. (I only had one pan, so I used a baking stone for the 2nd loaf)

Punch the dough down, removing the air bubbles, and place back in the covered bowl again and let it rest until doubled in size again, 30-45 minutes.

Place the dough on the counter and divide the dough into two dough balls. Using a rolling pin, roll the dough balls into a 9×12 rectangle. Roll them up and pinch the ends to seal.

Place the loaves in the pans, sealed sides down. Cover and let rise until doubled again, about 30 minutes. Preheat oven to 375 degrees or 350 degrees in a convection oven.

Using a bread lame, razor, or sharp knife, make a small slice across the top of the loaves. When the bread is ready, place in the oven and bake 30-40 minutes until well browned and they sound hollow when tapping them. Remove them from the oven, brush with bacon fat and cool on a wire rack for at least 30 minutes before slicing.


Suggested songs to listen to while self isolating and baking the bread….

“Don’t Stand So Close to Me” by The Police from their third album “Zeno-atta Mondatta” released in 1980.

“From a Distance” by Bette Midler from her 1990 album “Some People’s Lives”

“I Will Survive” by Gloria Gaynor from her album “Love Tracks” released in 1978.

Browse my blog for more recipes to fix at home while social distancing…..

Air Fried Beef Jerky

Beef Jerky is very easy to make, and you can customize the flavor you want by simply manipulating the marinade ingredients!

This is a basic recipe for regular beef jerky that I made, but you can make it more sweet or more spicy by having fun and being creative with the marinade.

I used an air fryer that has a dehydrate function. If you use a dehydrator, temperatures may vary.

Cook / Prep Time – overnight plus three hours

Yield – plan on losing about 60 % of the original weight of the beef due to moisture loss.


  • 1/2 lb thin sliced eye of round
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1 tbsp smoked sea salt
  • 1/8 cup sugar (I used maple sugar, but you can use white or brown)
  • 2 tbsp Worcestershire sauce
  • 1 tsp coarse black pepper
  • 1/2 tsp granulated onion
  • 1/2 tsp minced garlic
  • 4 drops liquid smoke

As long as you start with a soy sauce base, you can add more or less sugar, pepper, garlic, liquid smoke, and seasonings. You can use crushed red pepper flakes, honey, hot sauce or wine. You can add onions or jalapeños to the marinade. Teriyaki flavor? Add ginger and pineapple juice. It all depends what kind of flavor profile you’re looking for.

* Our local Publix grocery store stocks thin sliced eye of round, but you may need to ask your butcher to slice some for you.

Mix the marinade ingredients together and add the sliced beef strips. Place in a ziplock bag and place it in the refrigerator overnight.

The next day, drain and discard the marinade, squeezing the liquid out of the beef. Place the strips, sides not touching, on the air fryer baskets. Set at dehydrate at 160 degrees for one hour and turn the strips after 30 minutes. After one hour, turn the dehydrate temperate down to 120 degrees for two hours, again turning the strips around every 30 minutes. That’s it! Happy jerking!


Suggested music to listen to while preparing the jerky…..

“Walls and Bridges” a John Lennon album released in 1974 featuring the songs “Whatever Gets You Thtu the Night” , #9 Dream, and of course “Beef Jerky”

Loose Meat Sandwiches

Loose Meat Sandwiches, Tavern Sandwiches, or Maid-Rites – whatever you want to call them, call them delicious!

“It’s an Iowa thing!”

I referenced these sandwiches on my blog post from September 2019 “A Road Trip to American’s Heartland” after eating at a Maid-Rite sandwich while visiting my boyhood home of Davenport, Iowa.

It was so great to taste one of these sandwiches again that I had grown so fond of while growing up in Iowa that I had to find a way to duplicate that experience at home.

The Maid-Rite restaurant was one of our favorite places to go for “date night” while dating my soon to be wife Susan in the mid 1970’s.

These are definitely a Midwestern dish, and I haven’t been able to find a loose meat sandwich while living in the south.

Here is an interesting link from Wikipedia concerning the history of the “Tavern Sandwich” I am sure that all of the current presidential candidates campaigning in Iowa the last several months have been introduced and likely consumed some of these.

These are not to be confused with sloppy joe’s because they no not have a “sauce”.

So….. for the last several months, I have been researching and experimenting with different recipes and different ingredients to try to perfect this delicious sandwich.

I tried using everything from cider vinegar to brown sugar, Worcestershire sauce, chicken bouillon, Dijon mustard, honey, French onion soup mix, butter and smoked sea salt. They all tasted good, but just didn’t taste like the original, so it was back to the drawing board once again.

Since these sandwiches always include dill pickles, and they enhance the sandwich, I thought why not try a little dill pickle juice in the mixture?

Behold! I think I’ve got it!

Here is the recipe…..

Cook / Prep Time – 30-40 minutes

Servings – 4 sandwiches


  • 1 pound 80/20 ground beef

  • 1 cup finely chopped onion
  • 3/4 cup beef broth
  • 1 1/2 tbsp yellow mustard
  • 2 tsp soy sauce
  • 1 tbsp dill pickle juice
  • 1 tsp granulated onion
  • 1 tsp granulated sugar
  • 1/2 tsp black pepper
  • Salt to taste
  • 4 hamburger buns
  • Sliced cheese any flavor (optional)


I made this in an InstaPot, but any skillet will do. Brown the ground beef on low heat, stirring constantly. If you do not stir it, it can become clumpy – you want the meat to be loose and crumbly. When fully cooked, drain the fat off the ground beef and return to the pan.

Add the chopped onions, beef broth, sugar, mustard, pickle juice, soy sauce, granulated onion and black pepper. Simmer on low heat, stirring often until the liquid has evaporated. Salt to taste if needed. Place a scoop of meat on a warm bun with mustard and dill pickles. Yummy!


***** Bonus Weight Watcher’s Recipe using the loose meat****

Note – My lovely wife Susan joined Weight Watchers about a year and a half ago and has lost around 35 pounds since then. The have various plans based on point systems that encourage sensible eating. You can find out more about their plans at

I have not been paid or reimbursed by Weight Watchers for this endorsement.

Loose Meat Tortillas

Servings – 1

Weight Watcher points – 8

Ingredients: 3 ounces of loose meat from recipe above (4 points)

  • 1/4 cup fat free shredded mozzarella (0 points)
  • 3 Mission thin corn tortillas (4 points)
  • 1/2 cup canned fat free dried beans (0 points)
  • 1 sliced tomato (0 points)
  • Sliced jalapeños (0 points)
  • 1 chopped green onion (0 points)

Place the 3 tortillas on a sheet pan or air fryer rack. Divide the refried beans and spread onto the tortillas. Add 1 ounce of the loose meat to each tortilla. Slice the tomato and divide the slices onto the 3 tortillas. Divide the mozzarella and sprinkle on the 3 tortillas. Add some sliced jalapeños on the tortillas if desired.

Bake or air fry at 350 degrees until the cheese has melted. Top with the chopped green onions and serve.


Suggested songs to listen to while preparing the loose meat….

“Maid Rites” by the Riptones from their 2003 album Slant 6.

Since these are also called “tavern sandwiches”, I recall a great song by Mary Hopkin called “Those Were The Days” from her 1968 album Those Were The Days” She was one of the first artists to be signed by The Beatles’ Apple records label, and the song was produced by Sir Paul McCartney. Here is the “tavern” lyric excerpt…

” Just tonight I stood before the tavern

Nothing seemed the way it used to be

In the glass I saw a strange reflection

Was that lonely woman really me”

If you have tried any of my recipes, feel free to comment or send me a snapshot. Thanks for reading!

Crispy Korean Style Chicken Wings

These sweet and spicy slow cooked Korean Style Chicken Wings are lip smacking good, especially when snacking on them while watching college football!

The pink celery in the picture was picked from our garden! You can find pink celery seeds at

Cook / Prep Time – 36 hours

Servings – 1 – 2


  • 8 split chicken wings

  • 1 tbsp aluminum free baking powder ( not baking soda)
  • 1 tsp smoked sea salt
  • 6 ounces gochujang
  • 1 tbsp mirin
  • 1 tsp soy sauce
  • I tbsp Worcestershire sauce
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tsp cider vinegar
  • 1 1/2 tsp sesame oil
  • 2 tbsp Terry Ho’s Original Yum Yum Sauce
  • 1 tbsp pure maple sugar


The day before, pat the chicken wings dry and in a mixing bowl, coat the wings with a mixture of the smoked sea salt and baking powder. ** Set them on a rack over a sheet pan and let them dry out overnight. The smoked salt/baking powder mixture will dry them out to help them get super crispy.

** Be sure to use an aluminum free baking powder, as the aluminum may cause the wings to have a metallic taste.

The next day…

Preheat the oven to 250 degrees. Place the wings in the oven and let them cook for 30 minutes, then turn the wings over and let them cook for an additional 30 minutes.

While the wings are cooking, mix all the other ingredients together for the marinade.

Remove the wings from the oven. Brush both sides of the wings with the marinade. Turn the oven up to 325 degrees. Put the wings back in the oven and cook for 15 minutes. Turn the wings over and cook for another 15 minutes.

Remove the wings from the oven again. Brush both sides of the wings with the marinade again and return to the oven and cook for another 15 minutes on one side, turn, and cook another 15 minutes on the other side.

Continue to cook the wings until they are nicely browned and have reached a temperature of at least 165 degrees.

Place the wings on a serving platter and top with a little yum yum sauce or ranch dressing. Serve them with a few crunchy celery sticks and your favorite dipping sauce.


Suggested music to listen to while preparing the wings…

“Wings over America” a triple live album released in 1976 by Wings featuring Paul McCartney, which features live recordings of Beatles, Wings and Paul McCartney songs.

Homemade Marinara Sauce with Fresh Tomatoes

This delicious Marinara sauce recipe uses fresh tomatoes, basil and oregano. A good tomato press really simplifies the procedure. It is great on it’s own as a pizza sauce or a dip for breadsticks, and it is excellent with pasta, with or without meat. My wife Susan loves it over our fresh homegrown spaghetti squash.

Cook / Prep Time – About 4 hours

Yield- 1 1/2 – 2 quarts


  • 5 pounds fresh Roma or paste tomatoes
  • 1 large fresh carrot
  • 3 large cloves fresh garlic
  • 2 fresh celery ribs
  • 3 fresh shallots
  • 2 tbsp extra virgin olive oil
  • 1 tablespoon honey
  • 2 tbsp fresh basil
  • 2 tbsp fresh oregano
  • 1 1/2 tsp sea salt
  • Black pepper or red pepper flakes to taste
  • 1/2 cup dry red wine
  • 1 tbsp bottled lemon juice (if canning)

Clean and peel the vegetables. Cut them in chunks and chop them fine in a food processor with the fresh basil and oregano. Add the olive oil to a heavy bottomed pot and turn on low heat. When the olive oil heats up, add the chopped vegetables and herbs. Sauté on low heat until they are translucent. Add the red wine and continue to cook on low eat, stirring occasionally.

Put the tomato press together. Clean the tomatoes. After cleaning, set 1/2 pound aside. Cut the top off of the tomatoes and cut them in half. Run them through the tomato press. You can find the tomato press on Amazon for around 40 dollars.The tomato press will remove and separate the skin and seeds like the bottom picture illustrates. I throw that stuff in our compost pile. You will be left with a beautiful seedless, skinless tomato sauce.

Add the sauce to the sautéed vegetables and herbs. Add the honey and seasonings. Turn heat up to medium low. Continue to cook and stir every 15 minutes or so until the sauce reduces and thickens, about 2 to 3 hours. I prefer to use the sauce immediately or freeze it, but if you want to can it, divide the sauce between two jars and add 1 1/2 tsp. lemon juice to each jar. ***Warning: the smell is going to drive you crazy!

Enjoy! I promise you this sauce is well worth the effort!

P.S. – if you make this sauce, please shoot me a picture and let me know your results!

Suggested music to listen to while preparing the sauce…

” The Best of Dean Martin” released in October 1966 featuring “That’s Amore” and “Volare”

Swiss Steak

Gravy! How do I love thee? Let me count the ways…..

I love thee to the depth and breadth and height

My soul can reach, when feeling out of sight

For the ends of being and ideal grace.

I love the to the level of every day’s

Most quiet need, by sun and candle-light.

I love thee freely, as men strive for right.

I love thee purely, as they turn from praise.

I love thee with the passion put to use.

In my old griefs, and with my childhood’s faith.

I love thee with a love I seemed to lose

With my lost saints. I love thee with the breath,

Smiles, tears, of all my life; and, if God choose,

I shall but love thee better after death.

And I’ve missed you so much!

Compliments to Elizabeth Barrett Browning for the poem. I just added that last line.

The Swiss Steak recipe was requested by our daughter Leslie. These were also a very popular item at my former restaurant. I hadn’t prepared these for awhile because my wife Susan has been on Weight Watchers for a good while and has lost several pounds and gravy is not exactly weight watcher friendly. I had also shedded a few pounds myself by avoiding gravies for several months, but enough is enough! I had a temporary lapse in judgement and prepared these again a few days ago to get my fix. Now I vow to eliminate gravies from our lives for at least for a couple of weeks again!

Servings – 2

Cook / Prep Time –

  • 1 lb beef cube steaks (about 3 or 4)
  • 1 large shallot
  • 1 medium carrot
  • 1 celery rib
  • 1 clove fresh garlic
  • 1 plum tomato
  • 1 tbsp tomato paste
  • 2 tbsp light soy sauce
  • 1 14.5 oz can beef broth
  • 4 oz flour
  • 2 tbsp olive oil
  • 1 1/2 tbsp butter
  • 1 tsp salt
  • 1/4 tsp black pepper

Clean and peel the shallot, garlic, celery and carrot and place in food chopper or processor and chop them fine. Add the salt and pepper to the flour and set on a plate. Place the beef cubes one at a time between two sheets of plastic wrap and pound them out with a meat mallet. Heat the olive oil on medium low heat in a skillet. Dredge the steaks in the seasoned flour and reserve the leftover flour. Place the dredged steaks in an ovenproof skillet and cook them until well browned.After browning the steaks, remove them from the skillet and set them aside. Add the butter to the drippings in the skillet and melt on medium heat. Add the chopped vegetables and saute them while stirring often. Add the rest of the seasoned flour to the vegetables and continue stirring to make a roux.

Add the beef broth and soy sauce to the roux and continue stirring until thickened. Add the tomato paste. Chop the plum tomato and add to the gravy.Stir the fresh tomatoes in and add the steaks to the gravy. Preheat oven to 300 degrees. Place the skillet with the steaks in the oven and cook for 30 minutes. That’s it! Serve with mashed potatoes.


Suggested songs to listen to while preparing the Swiss Steaks….

Since the art of yodeling had its roots in the Swiss Alps, how about a few yodeling songs?

Lovesick Blues” the Hank Williams version released in February 1949.

“Dreams” by the Cranberries from their album “Everyone Else is Doing it, So Why Can’t We? Released in September 1992.

“Hocus Pocus” by the Dutch band Focus from their album “Moving Waves” released in 1971.