Happy Thursday and welcome to the Over The Hump Old School Sound Check! #MusicfriendsofTenaciousM enjoy!
The Brothers Johnson is an American funk and R&B band consisting of American musicians and brothers George aka ‘Lightnin’ Licks’ and Louis E. Johnson aka ‘Thunder Thumbs’. They achieved their greatest success from the mid-1970s to early ’80s, with three singles topping the R&B charts (“I’ll Be Good to You”, “Strawberry Letter 23”, and “Stomp!”). Wikipedia
I am enjoying collecting the creative ways that people are keeping #HAPPY!
There is a new Tumblr that is going viral called WHERE I SEE FASHION that connects high fashion to objects and scenery that are all around us.
Amazingly you will see how flawlessly the connections are made between nature, buildings and structures, and colors and high fashion. Which is your favorite connection? #fashionfriendsofTenaciousM enjoy!
Credit: Style Pantry
Read it and believe…
Don Vappie and the Creole Jazz Serenaders
If you are ever in New Orleans or anywhere in the world that they may be performing, plan to see Don Vappie and the Creole Jazz Serenaders (CJS). A friend and I stumbled upon them at the Royal Sonesta and they jammed like crazy!!
Undoubtedly, CJS is New Orleans’ premier classic jazz orchestra. This group has acquired a unique following of music lovers that spans the generations. Young and old, are among the eager when the band takes the stage. CJS’s performances have been mesmerizing. After thoroughly enjoying the music one begins to understand why New Orleans is the birthplace of jazz.
The CJS repertoire includes creole jazz from the early years as well as music from Jelly Roll Morton, King Oliver, Louis Armstrong. Duke Ellington. McKinney’s Cotton Pickers, Mills Blue Rhythm Band, Jabbo Smith, The New Orleans Owls, The Astoria Hot Eight and many others.
CJS had the honor of performing the world premier of Jelly Roll Morton’s lost manuscripts and got rave reviews for a classic jazz program of Jelly Roll Morton, creole and other classics performed with the Corpus Christi Symphony Orchestra. Their CD “IN SEARCH OF KING OLIVER” was the subject of a PRI radio program of the same name. The CD “CREOLE BLUES” is one of OFFBEAT MAGAZINE’S essential 100 CDs of the 20th century from Louisiana and has been featured on Delta Airlines inflight music program as well as Nick Spitzer’s American Routes radio program on NPR. Credit:vappielle.com
I am so excited to be planning my next trip. Of course, we always start with Paris and from there… #freestyle!
Here’s what I tell my friends between that time from airport to destination…
These Salted Pretzel Caramel Brownies will please both your sweet tooth and your salty craving. They’re sweet. They’re salty. They’re CHOCOLATE-Y. What more can I say?!? These brownies have everything you could want and more. From the double layer of salty crunchy pretzels, to the sweet layer of salted caramel on top, to the ooey gooey fudge brownies- you can’t help but love this dessert that pretty much has it all. And it only takes minutes to prep! #chocolatefriendsofTenaciousM give it a try…
1. Start with a box of Betty Crocker Fudge Brownies.
2. Prepare the brownie batter according to package instructions. Pour about 1/3 of the batter into the bottom of a 9×13-inch baking pan that has been lined with parchment paper or greased with cooking spray. Spread the batter so that it forms an even layer to coat the bottom of the pan.
3. Then comes the fun pretzel part! Lay the pretzels down in an even layer on top of the brownie batter, then add a second even layer.
4. Spoon the rest of the brownie batter on top of the pretzel layer. I found it worked best to spoon the batter on in small clumps. Then bake the brownies in the oven at 350 for about 30 minutes, or until a toothpick inserted in the center comes out clean.
5. Once the brownies are out, spoon some caramel sauce onto the top of the brownies.
6. And smooth it out to form an even layer.
7. Sprinkle with some coarse sea salt. And then once the brownies have cooled, lift them out of the pan if you used parchment paper for easy cutting. (Or you can cut them in the pan.)
8. Cut them into individual bars, and watch that ooey gooey caramel mix with those salty pretzels and chocolate.
9. Sweet and salty HEAVEN!
Tina Turner classic collaborations and covers of The Rolling Stones… What better way to enjoy a Sunday afternoon! #musicfriendsofTenaciousM enjoy!
Numbers 6:24-26
24 The Lord bless you and keep you; 25 the Lord make his face shine on you and be gracious to you; 26 the Lord turn his face toward you and give you peace.
When you need a dessert with knockout crowd appeal, a pavlova—basically a big meringue—delivers. Though meringues can be finicky, such tricks as the addition of vinegar and a slow bake guarantee a good result. This meringue is crisp outside, with a chewy, brownie-like interior.
Serves eight to ten
Ingredients
4 large egg whites, at room temperature
1/8 tsp. cream of tartar
1/8 tsp. table salt
1 cup plus 2 Tbs. granulated sugar
1-1/2 tsp. cornstarch
1 Tbs. red-wine vinegar
3/4 oz. (1/4 cup) unsweetened Dutch processed cocoa powder, sifted
1 cup heavy cream
Finely grated zest of 1 tangerine (about 1-1/4 tsp.)
1-1/2 cups fresh fruit, such as raspberries, sliced strawberries, peeled and sliced mango, or a mix
3 kiwi, peeled and sliced into half moons
Position a rack in the center of the oven and heat the oven to 350°F. Cut a piece of parchment so that it fits flat on a baking sheet. With a pencil, draw a 9-inch circle in the center of the parchment (tracing a 9-inch cake pan works fine). Line the baking sheet with the parchment, pencil side facing down (you should still be able to see the circle).
Make the meringue:
With an electric hand mixer or stand mixer (use the whisk attachment), whip the egg whites, cream of tartar, and salt in a large dry bowl on medium speed until foamy, about 30 seconds. Gradually add 1 cup of the sugar and then the cornstarch and vinegar; whip on medium high until the whites hold stiff peaks and look glossy, another 3 to 5 minutes. Add the sifted cocoa powder and mix on low speed until mostly combined, 20 to 30 seconds, scraping the bowl as needed. Finish mixing the cocoa into the meringue by hand with a rubber spatula until well combined and no streaks of white remain.
Shape and bake:
Pile the meringue inside the circle on the parchment. Using the spatula, spread the meringue to even it out slightly— it doesn’t need to align perfectly with the circle, and it shouldn’t be perfectly smooth or overworked. The natural swirls and ridges give the finished meringue character.
Bake for 10 minutes and then reduce the heat to 300°F and bake until the meringue has puffed and cracked around its edges, another 45 to 50 minutes. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. The delicate meringue won’t collapse as much if it cools gradually.
Assemble and serve:
Just before serving, put the meringue on a serving platter. In a chilled medium stainless-steel bowl, beat the cream with the remaining 2 Tbs. sugar until it holds soft peaks. Whip in the tangerine zest, making sure it’s evenly distributed. Pile the whipped cream on the meringue, spreading it almost out to the edge, and then top with fruit. To serve slice into wedges with a serrated knife.
Egos & Buffaloes 