You can agree or disagree, but I wanted to reblog this post from a fellow blogger. He makes valid points about the festivities of the MLK Holiday, which I agree are important to preserving the history and sacrifice of the Civil Rights Movement and Dr. King’s legacy. But I am not sure that we are on the best course to eradicate many of the issues that plague our communities.
From one dreamer to another… Thank you for your sacrifice.
As most of my readers know by now, TenaciousM cannot be edited. What I like, I love and that includes people, art, chocolate and music. So I’ve decided to get a conversation going around some of the amazing music from around the world. Please feel free to share your thoughts and/or submissions for repost or shout out here at Egos & Buffaloes.
If I’m going to do my blog justice, I have to start with Ms. Nina Simone. Her musical influence reached worldwide audiences. When my parents used to listened to her I thought she must be the saddest woman in the world. But I realize now that Nina was soulful like no other. Nina Simone accomplished global appeal during a time when the fires of civil rights and women’s rights movements were just being stoked.
Nina Simone (born Eunice Kathleen Waymon; February 21, 1933 – April 21, 2003) was an American singer, songwriter, pianist, arranger, and civil rights activist widely associated with jazz music. Simone aspired to become a classical pianist while working in a broad range of styles including classical, jazz, blues, folk, R&B, gospel, and pop.
Born the sixth child of a preacher’s family in North Carolina, Simone aspired to be a concert pianist. Her musical path changed direction after she was denied a scholarship to the prestigious Curtis Institute of Music in Philadelphia, despite a well-received audition. Simone was later told by someone working at Curtis that she was rejected because she was black. When she began playing in a small club in Philadelphia to fund her continuing musical education and become a classical pianist she was required to sing as well. She was approached for a recording by Bethlehem Records, and her rendering of “I Loves You, Porgy” was a hit in the United States in 1958. Over the length of her career Simone recorded more than 40 albums, mostly between 1958—when she made her debut with Little Girl Blue—and 1974.
Between 1974-2003, Simone stayed in Barbados for quite some time. A close friend, singer Miriam Makeba, then persuaded her to go to Liberia. Later, she lived in Switzerland and the Netherlands, before settling in France in 1992. Credit: Wikipedia
Nina Simone’s relevance is still visible today. She wrote “Four Women”, a song about four different stereotypes of African-American women, and included the recording on her 1966 album, “Wild Is the Wind”. The following rendition of the song is performed by Ledisi, Jill Scott, Kelly Price, & Marsha Ambrosius during “Black Girls Rock” in 2010.
As I’m sure that many of you can relate, I’ve had some awful managers over my career. It wasn’t until I became a manager that the definition of good vs bad leader became an acutely sensitive topic for me. The last thing I ever wanted to do was to suck at being a leader. And, it was at the point of questioning the difference that I realized I was still being influenced by my bad experiences with those hideously awful managers. I was experiencing a sort of Post Traumatic Stress Disorder that made me run like hell from the next leadership role.
Even with the glaring “DO NOT DRAFT ME AS A LEADER” badge that I wear over my business suits, I continually find myself a habitual leader. Then, in my quest for clarity and self-realization, I found this quote and finally, finally, I get it. I understand why I actually am perfect for the role.
“Leadership is not so much about technique and methods as it is about opening the heart. Leadership is about inspiration— of oneself and of others. Great leadership is about human experiences, not processes. Leadership is not a formula or a program, it is a human activity that comes from the heart and considers the hearts of others. It is an attitude, not a routine.” -Lance Secreten
Africa produces around 70% of all cocoa beans so no wonder chocolate is popular here. Try this authentic South African Chocolate Crunchies recipe to bring a bit of culture and sweetness to your home!
Prep time › 10 mins
Cook time › 20 mins
Serves › 24 squares
Ingredients
1 cup flour
1 cup oats
1 cup coconut
1/2 cup sugar
2 tbsp cocoa
1/2 cup butter
1/2 cup margarine
2 tbsp syrup
1 tsp baking soda
Ingredients for Icing:
1 cup icing sugar
1 tsp vanilla
2 tsp milk
Directions:
1. Preheat oven to 350 F.
2. Mix all the dry ingredients for the crunchies, except for the baking soda.
3. Melt the butter and syrup together. Mix in the baking soda.
4. Combine the dry and wet ingredients, mix well.
5. Press into a medium sized greased baking pan, about 10 by 8 inches. Use the back of a spoon to press the mixture together and smooth the top.
6. Bake for 20 minutes at 350 F.
7. In a bowl, mix together the icing ingredients.
8. Put in the microwave for 1 to 2 minutes until the mixture is smooth.
9. Pour the hot icing over the hot crunchies to cover their entire surface.
10. Cut into squares when cool.
Happy Thursday everyone and welcome to “Over The Hump Old School Sound Check” for the week!!!
Carlos Santana is a Mexican American musician who first became famous in the late 1960s and early 1970s with his band, Santana, which pioneered a fusion of rock and Latin American music. The band’s sound featured his melodic, blues-based guitar lines set against Latin and African rhythms featuring percussion instruments such as timbales and congas not generally heard in rock music. Santana continued to work in these forms over the following decades. He experienced a resurgence of popularity and critical acclaim in the late 1990s. In 2003 Rolling Stone magazine listed Santana at number 20 on their list of the 100 Greatest Guitarists of All Time.
“While My Guitar Gently Weeps” is a song written by George Harrison, first recorded by the Beatles in 1968 for their eponymous double album (also known as The White Album). The song features a lead guitar solo by Eric Clapton, though uncredited on the record. Credit: Wikipedia
I love how Santana has continued to evolve by collaborating with other amazing musicians and singers. Here he performs with one of my favorite artists, India Arie.
These chocolate bars are great for entertaining and can be prepared days before your event.
Nanaimo (pronounced nah-NIGH-moe) Bars are a traditional Canadian bar cookie whose origins are said to be from Nanaimo, British Columbia.
Cuisine: British Columbia
Yields: 1 (8-inch by 8-inch) pan
Prep time: 30 min
Bottom Layer – Crust Base:
1 egg, beaten
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
5 tablespoons unsweetened unsweetened cocoa
1 1/4 cups graham cracker/wafer crumbs
1/2 cup finely-chopped almonds or pecans
1 cup sweetened coconut flakes
Custard Filling – Second Layer:
1/2 cup unsalted butter, room temperature
2 tablespoons plus 2 teaspoons heavy cream
2 tablespoons vanilla custard powder (Bird’s Custard Powder is preferred)*
2 cups powdered (confectioners’ sugar)
* Bird’s Custard Powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, you could substitute instant vanilla pudding or corn starch. It’s not quite the same, but it is a good substitute.
Chocolate Topping – Top Layer:
4 squares (1 ounce each) semi-sweet chocolate or 4 ounces semi-sweet chocolate chips
2 tablespoons unsalted butter
Preparation of Nanaimo Bars:
Line a 8-inch by 8-inch square baking dish or pan with either plastic wrap or aluminum foil. The original recipe does not call for lining the pan, but believe me, this makes for a must neater and easier removal of the finished bars.
Bottom Layer – Crust Base:
Place the beaten egg in a small bowl; set aside.
In a heavy saucepan over low heat, melt the butter, sugar, and cocoa. Whisk a small amount of the hot melted mixture into the egg. Return the egg mixture to the pan, whisking constantly. Cook and stir until mixture reaches 160 degrees F. on your cooking thermometer and begins to thicken. Remove from heat.
Stir in the graham cracker crumbs, almond or pecans, and coconut. Press the cracker mixture firmly into the prepared baking dish or pan. Set aside.
Custard Filling – Second Layer:
In a large bowl of your electric mixer, cream together the butter, cream, custard powder, and powdered sugar until well blended. Spread over the Crust Base. Refrigerate at least 15 minutes or until set.
Chocolate Topping – Top Layer:
In a large saucepan over low heat, melt together the chocolate and butter. Remove from heat and pour the chocolate mixture over the chilled Custard Filling. Refrigerator at least 1 hour or until set.
Nanaimo Bars may be stored in the refrigerator, covered up to 1 month.
Served chilled.
If you are a leader are a manager, you’ve been there. The pressure is on and someone has to ensure productivity. You need to exhibit calm under pressure. Leaders should adopt some proven skills to succeed in the midst of a storm.
Reposted: Personal Advice from Ken Blanchard
Have a positive attitude. Don’t be negative. Your actions can create a positive morale amongst the team. This will be contagious and you will get more out of your team. Try to make your staff believe things are better than they seem, even when the pressure is on. The worst thing you can do is to badmouth any person or department within the company. You can kind of joke about company related issues, but in a lighthearted way. Sometimes a good laugh or feeling of solidarity can work to your benefit, just don’t be malicious or slanderous. It could also come back to haunt you. You would be surprised at the loss of respect you would receive if you acted unprofessionally in this manner. Remember this old adage, “It takes years to build respect, and only seconds to lose it…”
Be passionate about the objectives and organization. When you become passionate about a task, project, or departmental goal, your team will also become passionate. Channel your passion to be the best into your employees. Passion is the key ingredient between being good and being great. You want your department to be exceptional, not just good enough. Be passionate about becoming a world-class organization and your team is sure to follow.
Be enthusiastic and optimistic. Striving for a better future with an energetic drive is contagious. Your team will pick up on the same vibe. They want a better future just as much as you do. Your job is to make them want to be the best and take pride in their work. The more enthusiastic and optimistic you are, the more they can identify with working in a success driven manner.
No-Bake Chocolate Cheesecake with Mixed Berries
Raspberries, strawberries, and blueberries colorfully adorn the top of No-Bake Chocolate Cheesecake with Mixed Berries. DELICIOUS, I promise!
Yield: Serves 14 (serving size: 1 slice)
Total: 6 Hours, 25 Minutes
Ingredients
4 ounces chocolate wafers (such as Nabisco Famous Chocolate Wafers)
1 tablespoon honey
2 teaspoons unsalted butter, melted
3 tablespoons 2% reduced-fat milk
1 1/2 teaspoons unflavored gelatin
10 ounce 1/3-less-fat cream cheese, softened
1 1/4 cups powdered sugar
1 cup plain fat-free Greek yogurt
1/2 cup dark unsweetened cocoa powder (such as Hershey’s Special Dark)
1/2 teaspoon vanilla extract
1 ounce bittersweet chocolate, melted and cooled
1/4 cup whipping cream
1 1/2 cups raspberries
1 1/2 cups strawberries, quartered
1 cup blueberries
Preparation
Hands On: 25 Minutes
Total: 6 Hours, 25 Minutes
1. Place chocolate wafers in a food processor; process until finely ground. Place ground wafers in a bowl; stir in honey and butter. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan. Cover and freeze 1 hour or until firm. Wipe food processor with a paper towel.
2. Combine milk and gelatin in a microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; stir until gelatin dissolves. Cool slightly.
3. Combine cream cheese and next 4 ingredients (through vanilla) in food processor; process until smooth. Add milk mixture and cooled melted chocolate; process until smooth. Place whipping cream in a clean bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of chocolate mixture into whipped cream. Fold whipped cream mixture into remaining chocolate mixture. Spoon chocolate mixture into prepared crust. Chill 6 hours or until set.
4. Combine berries in a bowl. Top cheesecake with berry mixture.
This chocolate is named after the ice cream and looks stunning when cut into. Any remaining fruit paste tastes fantastic dipped in bitter dark chocolate and any remaining ganache can be flavoured and used for truffles.
Yield: 12 servings
Ingredients
1 zest of one orange lightly crystallized
250ml double cream
600g dark chocolate, chopped or in pellet form
4ml rrange blosson oil
8ml Cointreau
2 oranges
40ml sugar
40ml water
500g dark chocolate, chopped or in pellet form for dipping
Preparation
1. Prepare the lightly crystallised orange zest and dry it out at 100°C – in the oven, turning once or twice. Store any leftover zest in an airtight container .
Making crystallized fruit peel and grated zest
Simply grate the zest of a citrus fruit of your choice, then dip it into a simple sugar syrup, made by boiling 1 part sugar in 1 part water until the sugar has dissolved.
Leave the dipped zest to dry, then place on top of just-dipped chocolates so the peel sticks as the chocolate sets.
2. Temper 150 g (5 oz) of dark chocolate and spread onto a sheet of baking parchment. When touch dry, cut out 1.5 cm (3/4 in) circles with a pastry cutter.
Tempering Chocolate
Melt the quantity of chocolate you need. Pour approximately two thirds of the melted chocolate onto the marble.
Use a large, flexible scraper to repeatedly pull the chocolate together and then spread it out. This causes the chocolate to cool quickly and to thicken. The chocolate now contains a number of ‘seed’ crystals. As the chocolate temperature drops, more crystals form. You want to get plain chocolate to about 29°C – check this by putting a tiny piece of the chocolate on your bottom lip. If it feels cool, it should be ready.
Once you reach the required temperature, quickly stir in the remaining third of the melted chocolate. This will melt or stabilize any unstable crystals. If this doesn’t work, it is possible that there are not enough ‘seed’ crystals in the first two thirds (for example, if the chocolate hasn’t been cooled enough) or the remaining third is too hot. Unfortunately, should this be the case you will have to start all over again. When tempered, transfer the chocolate to a bowl ready for use.
3. Warm the cream a little. Add the milk chocolate and stir until all the chocolate is incorporated. If you still have lumps of chocolate, warm the mixture for about 10 seconds in the microwave and stir again.
4. Stir in the orange blossom oil and the Cointreau.
5. Using a piping bag and a 1 cm (1/2 in) nozzle, pipe the ganache onto the dark chocolate circles and leave to set.
6 When set, dip each chocolate in the remaining tempered chocolate so it is fully sealed. Sprinkle the tops of the chocolates with the crystallized orange zest, then leave to set before cutting away any ‘feet’ from the chocolate.
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