E&B World Music Showcase – Gotan Project

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I was dining with friends at a restaurant in Chicago when I first heard Gotan Project. The restaurant had a Colombian-styled menu and atmosphere to match. A couple of tracks in and I was hooked. Enjoy!gotan_logo

Gotan Project is a musical group based in Paris, consisting of musicians Eduardo Makaroff (Argentine), Philippe Cohen Solal (French) and Christoph H. Müller (Swiss, former member of Touch El Arab).

Gotan Project formed in 1999. Their first release was “Vuelvo Al Sur/El Capitalismo Foráneo” in 2000, followed by the album La Revancha del Tango in 2001. Their music involves tango, but also uses elements such as samples, beats, and breaks. Live material was also broadcast on Gilles Peterson’s world music show Worldwide on BBC Radio 1 in May 2004. Philippe Cohen Solal has also released a DJ set: Inspiración Espiración – A Gotan Project DJ Set Selected & Mixed by Philippe Cohen Solal (2004). This album is a compilation of classic tangos from the likes of Aníbal Troilo, Ástor Piazzolla and Gotan Project remixes. The album also includes a bonus CD with the track “La Cruz del Sur” – which was meant to be included on La Revancha del Tango, but did not make the cut in 2001.

Eduardo Makaroff arrived in France in the early 90s to develop Argentine tango music, he performed with his band “Mano a Mano”. Christoph Müller and Philippe Cohen Solal formed a duo called Boys from Brazil.

The name of the trio is a play on the name of a famous tango compilation album that featured several American classical musicians who came together to record a tango album, originally released in 1982. This album, called the Tango Project, includes a rendition of Carlos Gardel’s and Alfredo Le Pera’s “Por Una Cabeza” which had been featured in movies such as Schindler’s List, Scent of a Woman and True Lies.

Credit: Wikipedia

Chocolate Is My Kryptonite: Chocolate Baklava Recipe

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Too good to be true, right? I’ve been cooking for years, and baklava remains a favorite. I recently discovered a recipe that adds my chocolate and all is right with the world. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people.

Chocolate Baklava

Prep Time: 20 min.
Bake Time: 50 min.
MAKES: 50 servings

Ingredients

1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1-1/4 cups butter, melted
1 pound finely chopped walnuts
1 package (12 ounces) miniature semisweet chocolate chips
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel

SYRUP:
3/4 cup orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice

Directions

1. Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.

2. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

3. In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.

4. Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.

5. Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.

“Colored Entrance” – Gordon Parks Black History Photo

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Gordon Parks For Colored Photo

This photo of a finely dressed black mother and daughter — standing below a “Colored Entrance” sign at a bus station in Birmingham, Alabama, in 1956 — was taken by Gordon Parks, one of the seminal figures of twentieth century photography. A humanitarian with a deep commitment to social justice, Parks left behind a body of work that documents race relations, poverty, civil rights and urban life.

The Original Me

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Marcia Williams_Baby

This is the early version of TenaciousM. Still don’t know why Nana (Dad’s Mother) called me “the devil” and refused to babysit till I got over that pyromania phase… Is that not the tallest 2 year old you have ever seen?

I was hanging out with Mama Ocia and Aunt Delores (my Mom’s Mother and sister) in Cedar Grove, TX near the town of Newton. I think I’m dressed for the family Homecoming which is in August, so I was almost 3. I know, it’s crazy that my memory goes back that far, but the spankings I got on the regular served as a sort of Post Traumatic Stress Disorder to jolt my memory at an early age. (Here’s where all the anti-corporal punishment folks need to take a seat. I was one bad ass kid… my peeps did what they had to do).

What’s even funnier is that this was the visit when my Aunt Dee had to explain the “Birds and the Bees” to me. I had asked where I’d come from and she said I was an egg in my mother’s womb. I thought she said “my mother’s room”, and was shocked. I told Aunt Dee that seemed dangerous and that Ceal and Barry (my older sister and brother) could have easily come along and broken me.

Alas, a writer was born! -Marcia AKA: TenaciousM

TenaciousM Crowned

…still a little naughty. That crown was on my friend’s birthday cake.

Donna Karan Resort 2014 Collection

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When asked about the inspiration for her Resort 2014 Collection, Donna Karan was quoted to say that it was all about the “L” word – and then listed several: long, lean, languid, luxurious, light. These adjectives definitely sum up the collection well.

Aside from the occasional stripe and polka dot, solid colors dominated, mostly in neutral shades with pops of red. Bare shoulders, boxy blazers, effortless and gorgeous draping were key characteristics as well. I personally am looking forward to Spring. Do you have any favorites? Enjoy!

DonnaKaran_b3DonnaKaran_b1DonnaKaran_b2DonnaKaran_10DonnaKaran_7DonnaKaran_03DonnaKaran_9DonnaKaran_8DonnaKaran_2DonnaKaran_02DonnaKaran_b4DonnaKaran_b5

Chocolate Florentine Slices

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Florentine-Slices-recipe_3Florentine-Slices-recipe_1

These Chocolate Florentine Slices are a delicious sticky gooey dessert topped with delicious (you guessed it!) chocolate. #chocolatefriendsofTenaciousM enjoy!

Serves: 36 persons
Timing Facts Preparation time: 30 minutes Cooking time: 10 minutes

Ingredients

3 cups corn flakes or 100 g
1 tablespoon lemon zest
¾ cup sultana or 120 g, golden
1 cup almonds or 125 g, slivered
¾ cup glacé cherries or 120 g, chopped
¼ cup glacé mixed peel or 40 g, chopped
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
400 g dark chocolate

Preparation

Combine the cornflakes, lemon rind, sultanas, almonds, glace cherries, mixed peel and NESTLÉ® Sweetened Condensed Milk in a bowl.

Press into a 23cm × 33cm greased tin, lined with baking paper. Bake in a preheated 170 °C oven for 25-30 minutes, or until golden brown. Allow to set in the tray and then transfer on to a wire rack, upside down, to cool completely.

Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly, and then spread over the underside of the Florentine. Cool, chocolate side up on the wire rack until set and cut into pieces.

Nightmare Reprimand

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We can agree that I love chocolate, but I absolutely adore my family more than words. So, when you read the following poem, imagine how twisted a chocolate loving addict can be during a moment of “stream of consciousness” writing that simply must happen. Once it’s out there, there is no going back. I don’t own it anymore.

I actually wrote the poem years after the actual event occurred. I just couldn’t get the vision of my mother catching us playing on the bed again, nor the real fear that I felt of getting caught out of my mind I guess. So, it made it’s way to pen and pad.

NIGHTMARE REPRIMAND

The light on my mama’s face
bounced with the springs
under our feet.
And I forget what my sister told me to say
if we got caught again.

When the light and her face were even
I could see that mama looked pleased,
justified to punish when the slats broke
the sound.

And the bullet flew through my hand’s
vain effort to shield.
Ripping flesh
Intruding bone
Sister’s scream
My spine collapsing to encompass the pain.

Fallen child huddles in blood
as the parent sniper stands
waiting for an apology.

Chocolate S’mmoralist

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Like all the names of the desserts at Sugar, this one is a play on a literary work (André Gide’s The Immoralist). The campfire favorite is made at once more refined and more scrumptious: Meltingly soft, homemade marshmallows are caramelized atop tender, crumbly chocolate sablé cookies. You will need to use a stand mixer to prepare the fresh marshmallows, and a kitchen blowtorch to caramelize them. #chocolatefriendsofTenaciousM enjoy!

Chocolate S'mmoralist

Ingredients

Marshmallows
1 1/4 cups water, divided
1 1/4-ounce package unflavored gelatin
4 tablespoons powdered sugar, divided
2 cups sugar
12 tablespoons corn syrup, divided
1 teaspoon vanilla extract
Sablé cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation

For marshmallows:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang. Sprinkle 2 tablespoons powdered sugar over plastic wrap. Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan). Stir in remaining 6 tablespoons corn syrup and vanilla.
Transfer sugar mixture to heavy-duty stand mixer with paddle attachment. Add gelatin mixture. Beat on low speed until mixture turns opaque, about 5 minutes. Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes. Spread evenly in prepared dish. Dust with 2 tablespoons powdered sugar. Let stand at room temperature at least 8 hours to set (marshmallow will be soft). Cover; refrigerate. (Can be made 2 days ahead.)

For sablé cookies:
Using electric mixer, beat butter in medium bowl until smooth. Add sugar; beat until blended. Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry. Form dough into ball; flatten into rectangle. Wrap in plastic and chill at least 1 hour.

Preheat oven to 325°F. Line large rimmed baking sheet with parchment paper. Roll dough out on lightly floured surface to 1/4-inch-thick rectangle. Cut dough into 2×4-inch rectangles. Transfer rectangles to prepared sheet. Bake until puffed and beginning to crack, about 9 minutes. Transfer cookies to rack to cool (cookies will become crisp as they cool).

Line another large rimmed baking sheet with parchment paper. Stir chocolate in double boiler over barely simmering water until melted and smooth. Spread over parchment on prepared sheet. Run fork up and down length of chocolate, forming ridges. Refrigerate until firm, about 30 minutes. Break chocolate into large irregular pieces.

Place 1 cookie on each of 6 plates. Cut marshmallow into six 2×4-inch rectangles. Transfer marshmallows to sheet of foil. Using blowtorch, brown tops of marshmallows. Invert 1 marshmallow, brown side down, atop each cookie. Brown top and sides of marshmallows on cookies. Arrange chocolate pieces decoratively atop marshmallows and serve.

8 Things Unhappy People Refuse to Admit

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Free to be Happy

“People are just as happy as they make up their minds to be.”
―Abraham Lincoln

Everyone experiences an unhappy mood on occasion, but there is a big difference between experiencing a temporary bout of unhappiness and living a habitually unhappy life. That’s what chronically unhappy people do. And although many of these people are afraid to admit it, a vast majority of their unhappiness stems from their own beliefs and behaviors.

Over the years, Angel and I have helped thousands of unhappy people rediscover their smiles, and, in the process, we’ve learned a lot about the negative beliefs and behaviors that typically hold them back. Even if you are generally a happy person, take a look at the list below. Many of the unhappy people we’ve worked with initially refused to admit that they carried these beliefs and behaviors, even when the evidence stacked against them was undeniable. See if any of these points are keeping you from experiencing greater amounts of joy.

1. They struggle with self-respect.
Decide this minute to never again beg anyone for the love, respect, and attention that you should be showing yourself. Be your own best friend. Trust your inner spirit and follow your instincts. Accept who you are completely, the good and the bad, and make changes in your life as YOU see fit – not because you think anyone else wants you to be different, but because you know it’s the right thing to do, for YOU.

Be the person you will be happy to live with for the duration of your life. Don’t rely on your significant other, or anyone else, for your happiness and self-worth. Know that our first and last love is always self-love, and that if you can’t love and respect yourself, no one else will be able to either.

2. They are self-conscious about what others think of them.
The minute you stop overwhelming your mind with caring about what everyone else thinks, and start doing what you feel in your heart is right, is the minute you will finally feel freedom and peace of mind. In fact, you can end half your troubles immediately by no longer permitting people to tell you what you want.

You have to put your life in your own hands. Others may be able hold your happiness hostage temporarily, but only you can do it permanently. (Angel and I discuss this in more detail in the “Self-Love” and “Happiness” chapters of 1,000 Little Things Happy, Successful People Do Differently.)

3. They are holding on to old grudges.
You will never find peace until you learn to finally let go of the hatred and hurt that lives in your heart. Life is far too short to be spent in nursing bitterness and registering wrongs. Grudges are for those who insist that they are owed something; forgiveness, on the other hand, is for those who are confident enough to stand on their own two legs and move on.

In order to move on, you must know why you felt the way you did, and why you no longer need to feel that way. It’s about accepting the past, letting it be, and pushing your spirit forward with good intentions. Nothing empowers your ability to heal and grow as much as your love and forgiveness.

4. The routines they follow imprison them.
Remember that the way you’ve always done it isn’t the only way. It’s unlikely that one of the things you’ll regret when you’re 70 is not having consumed enough beer in your 20s, or not having bought enough $6 lattes from Starbucks, or not having frequented the same night club for years. But the regret of missing out on opportunities is a real, toxic feeling.

The bottom line is that you’ve figured out drinking and going out. You’ve had enough lattes. It’s time to figure something else out. Every corner you turn or street you walk down has a new experience waiting for you. You just have to see the opportunity and be adventurous enough to run with it. (Read Eat, Pray, Love.)

5. There’s a lot they can’t control (even though they try).
Life is often unpredictable. Some of the great moments in your life won’t necessarily be the things you do; they’ll be things that happen to you. That doesn’t mean you can’t take action to affect the outcome of your life. You have to take action, and you will. But don’t forget that on any day, you can step out the front door and your whole life can change in an instant – for better or worse.

To an extent, the universe has a plan that’s always in motion. A butterfly flaps its wings and it starts to rain – it’s a scary thought, but it’s part of life’s cycle. All these little parts of the machine, constantly working – sometimes forcing you to struggle, and sometimes making sure you end up exactly in the right place at the right time.

6. They let their fears numb them from life’s goodness.
“Numbing” is any activity that you use to desensitize your feelings so that you don’t experience vulnerability or hurt. But by numbing yourself to vulnerability, you also numb yourself to love, belonging, empathy, creativity, adventure and all of life’s goodness.

Remember, every worthwhile venture in life – intimate love, friendship, a new business, etc. – is scary. These things are inherently risky. They are unsafe. These things aren’t for the faint of heart. They take courage. And most importantly, they can’t coexist with fear. When you open up to life’s greatest opportunities and joys it means you’re also giving life the opportunity to break your heart, but trusting that it won’t… that the risk is well worth the reward.

7. They are addicted to avoiding themselves in the present moment.
This is something we all struggle with sometimes. It’s also the root cause of nearly all of our unhappiness.

One of the hardest challenges we face in life is to simply live in our own skin – to just be right here, right now, regardless of where we are. Too often we needlessly distract ourselves with anything and everything: food, booze, shopping, television, tabloid news, online social networks, video games, cell phones, iPods, etc. – basically anything to keep us from being fully present in the current moment.

We use compulsive work, compulsive exercise, compulsive love affairs, and the like, to escape from ourselves and the realities of living. In fact, many of us will go to great lengths to avoid the feeling of being alone in an undistracted environment. So we succumb to hanging-out with just about anybody to avoid the feeling of solitude. For being alone means dealing with our true feelings: fear, anxiety, happiness, anger, joy, resentment, disappointment, anticipation, sadness, excitement, despair, and so on and so forth.

And it doesn’t really matter if our feelings are positive or negative – they are overwhelming and exhausting, and so we prefer to numb ourselves to them. The bottom line is that we are all addicted to avoiding ourselves. Acknowledging this addiction is the first step to healing it. So begin today by just noticing with curiosity, and without judgment, all of the ways in which you avoid being in your own skin, right here, right now, in this present moment we call life. (Read The Power of Now.)

8. The grass isn’t greener anywhere else.
If you feel anxious because you constantly feel like you’re missing out on something happening somewhere else, you’re not alone. We all feel this way sometimes – like the grass is greener somewhere else at this very moment. But let me assure you, you could run around trying to do everything, and travel around the world, and always stay connected, and work and party all night long without sleep, but you could never do it all. You will always be missing something, and thus it will always seem like something wonderful might be happening elsewhere.

So let it go, and realize you have everything right now. The best in life isn’t somewhere else; it’s right where you are, at this moment. Celebrate the perhaps not so insignificant fact that you are alive right now. This moment, and who you are, is absolutely perfect. Take a deep breath, smile, and notice the green grass under your own two feet.

Afterthoughts
Let me tell you a secret I’ve learned about happiness. Nobody is happy all of the time. It’s perfectly normal to experience considerable fluctuations in your level of happiness from day to day, month to month, and even year to year. In fact, according to a recent scientific study, overall levels of happiness decline from one’s teens until one’s 40s and then pick up again until they peak in one’s early 70s. So the chances are that your happiest days are yet to come. Hopefully that gives you something to smile about today.

by MARC CHERNOFF

Chocolate Triple-threat Cookies

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Prepare to abandon all restraint when you try one of these cookies, made with melted chocolate and chocolate chips in the batter and layered with a chocolate ganache filling.

Chocolate Triple Threat Cookies

Yield: Makes 16 sandwich cookies
Prep And Cook: 50 Minutes
Chill And Cool: 2 Hours, 30 Minutes

Ingredients

Cookies
10 ounce bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup plus 2 tbsp. sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups bittersweet chocolate chips
1 cup finely chopped toasted pecans

Ganache
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream

Preparation

1. Make cookies: Put chopped chocolates and butter in a metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then remove from heat and let cool slightly.
2. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.
3. Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over (not touching) simmering water in a pot. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, stir.
4. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don’t overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.
5. Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)
Make ahead: Dough and ganache, up to 2 days, chilled. Filled cookies, up to 2 days, chilled, or 2 months, frozen. Serve at room temperature.
Note: Nutritional analysis is per sandwich cookie.

Note:
The cookies are most irresistible if they’re still soft after baking; test-bake one to judge how long they take in your oven.