Apr8

Living Water

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This is a really amazing post and definitely needed to reblog! Enjoy!

Heather Newell Oglesby's avatarheather n. oglesby

Fact: A blender could easily be the most utilitarian and useful kitchen tool yet.

Case Study: Strawberries, banana, chocolate chip ice cream, yoghurt, milk, whey protein, and peanut butter can go in one mixer and voila! Food! And not only food, but an easy-to-drink, flavorful meal.

Caveat: You can only eat meals processed by a blender for six weeks. Yikes. Sorry dad. A broken jaw will do that to you.

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I’ve been assisting my dad this week in finding the best variety of smoothie-shake-blended meals that I can find. Of notable help has been Jaws Wired Shut, a clever name for a blog serving as a tool for people with eating issues. Nice.

In this process, I’ve been fiddling around and experimenting – though in truth, it hasn’t been very hard, having had worked for a smoothie shop one college summer and a string of…

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Apr8

Who Is Your Competition?

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Your Competition

Apr7

Triple Chocolate-Cookie Trifle Pie

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Make a show-stopping chocolate dessert for your next family gathering. This pie is beautiful, elegant, a cinch to make and very very very delicious!!!! I can add in a touch more whipped cream to one of the chocolate layers to soften the chocolate taste a touch. In all, excellent!! #ChocolatefriendsofTenaciousM enjoy!!

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Yield: Makes 10 to 12 servings

Ingredients

3 1/4 cups heavy cream, divided
1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
1 (4-oz.) white chocolate baking bar, chopped
1 teaspoon vanilla extract
1 (12.5-oz.) package assorted cookies
2 tablespoons mocha liqueur (optional)
2 (6-oz.) containers fresh raspberries
Raspberry Glaze

Preparation

Prep Time: 25 Minutes
Cool: 20 Minutes
Chill: 8 Hours

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

7. Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, I used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.
Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.

Apr7

Positivity

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SOMETIMES IT’S A HARD CHOICE AS COMFORTABLE & SAFE ARE ALWAYS NICE, BUT AMAZING & SUCCESSFUL ARE EVEN BETTER #positivity!

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Apr5

You Are Amazing!

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Happy Saturday to all! It’s the weekend and we should take time to reboot and recharge. I will be searching for chocolate ideas so stay tuned…

You are Amazing

Apr4

Culinary historian explores culture, heritage through food | GoUpstate.com

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This is a re-blog of an excellent post for my travel and food friends! #friendsofTenaciousM enjoy!

michaelwtwitty's avatarAfroculinaria

http://www.goupstate.com/article/20140403/ARTICLES/140409905/1088/sports?Title=Culinary-historian-explores-culture-heritage-through-food

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Apr3

Over The Hump Old School Sound Check – SOS Band

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Happy Thursday almost Friday!!! #musicfriendsofTenaciousM enjoy!

The S.O.S. Band is an American R&B and electro-funk group who gained fame in the 1980s. They are best known for the songs “Take Your Time,” “Just Be Good to Me,” “Tell Me If You Still Care,” and “The Finest.” Credit: Wikipedia

Apr2

Arlenes Sosa For Vanidades Magazine April 2014 Issue

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Arlenes Sosa sizzles For Vanidades Magazine’s April 2014 issue, in a red hot editorial titled: El rojo.

Photographer Enrique Vega captures the gorgeous Dominican model styled by Anna Katsanis, and poses in sultry red looks, from Spring 2014′s hottest collections, including pieces from Chanel, Valentino, and Prada among others. #FashionfriendsofTenaciousM enjoy!!

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Credit: Style Pantry

Apr1

E&B World Music Showcase

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Samuel Bazawule was born in Accra, Ghana in April 1982. He is the third of four children and attended the renowned Achimota School. While in school he amassed awards for his visual art, but later developed an obsession with hip hop music after hearing his older brother play the classic Public Enemy album It Takes a Nation of Millions to Hold Us Back. Drawing on his love for history and social observation, he began to research and write historically-loaded rhymes for which he became famous in school: “I had never heard young Black people express themselves in that way before.”

After graduation from Achimota School in 2000, Blitz (as he had come to be known) was first recognized by Ghanaian Ace producer Hammer of The Last Two. Blitz was asked to come to the studio the next day after delivering an impressive eight bars upon meeting Hammer, who wasted no time in putting him on wax. He recorded a verse on the song Deeba and – in the fashion of one of his idols, Nas, gained instant notoriety and received an award for best new artist at the 2000 Ghana Music Awards. Soon after, in 2001, he moved to the USA to study at Kent State University in Ohio. It was while studying for his Bachelor’s degree in Business Administration that he developed his skills as a live artist, performing at several live shows and opening for iconic rappers such as Rakim as well as recording a self-released album, Soul Rebel (2004), under the moniker Blitz.

After graduation, Blitz moved to New York City to pursue his dream. In NYC, Blitz recorded another album, Double Consciousness (2005), and more recently he released Stereotype, a live-instrument-heavy musical exploration, that tests the limits of Hip Hop. Drawing from his diverse musical background, he immersed himself in the project with explicit intent of changing Hip Hop forever. In order to achieve the live sound he was looking for, he formed a band, The Embassy Ensemble, and brushed off his own djembe skills.

After three long years of recording, Blitz took the album to several major labels. Getting the major label run around one too many times, Blitz decided to go it alone. He established a label, Embassy MVMT and is now connected to The Roots community initiative Okayplayer.

In late 2009, he was chosen as of one Beyond Race Magazine’s “50 Emerging Artists,” resulting in a spot in the publication’s #11 issue (with Bodega Girls and J. Cole on the cover), as well as an exclusive Q&A for the magazine’s site.

In 2011, he released “Feelin’ High” with the French singer Ben Mazue, and in 2012, we can hear him on the album Tetra of the French electronic crew C2C. Credit: Wikipedia

Mar31

Chocolate-Topped Crispy Bars

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After an amazing weekend reacquainting myself with good friends and family, I think chocolate is required. These Chocolate-Topped Crispy Bars are a light and easy to make dessert for any time or share as a packaged gift. #ChocolatefriendsofTenaciousM enjoy!!

chocolate-crisp-bars_300

Serves 24| Hands-On Time: 15m| Total Time: 1hr 00m

Ingredients
2 tablespoons unsalted butter
1 10-ounce bag marshmallows
6 cups rice cereal (such as Rice Krispies)
12 ounces chocolate

Directions
1.In a large saucepan, over medium-low heat, melt the butter and marshmallows, stirring until smooth, 6 to 8 minutes. Add the cereal and stir until coated and combined. Press into a 9-by-13-inch baking dish.
2.Roughly chop the chocolate and place it in a heatproof bowl set over (but not in) a saucepan of gently simmering water. Spread the chocolate evenly over the rice mixture.
3.Cover and refrigerate 45 minutes. Cut into 24 squares.