Here’s hoping that you all have a happy and inspiring week. La vie, le rire, et aimer
(live, laugh, and love)!
Luke 6:37-38
37 “Do not judge, and you will not be judged. Do not condemn, and you will not be condemned. Forgive, and you will be forgiven. 38 Give, and it will be given to you. A good measure, pressed down, shaken together and running over, will be poured into your lap. For with the measure you use, it will be measured to you.”
Often when you drop in at someone’s home in Israel, the hostess will set these out for guests.
3 oranges
2 cups sugar, plus extra for rolling
1 cup water
2 tablespoons lemon juice
5 ounces bittersweet (not unsweetened) chocolate, finely chopped, divided
2 teaspoons canola oil
Directions
1. Line a baking sheet with wax paper. Set aside.
2. Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells in a medium bowl and cover with cold water, keeping them under water with a small plate or lid. Let soak for about 4 hours or overnight, replacing the water once.
3. Cut each shell in half, and place in a large heavy saucepan. Add water to cover and bring to a boil over medium-high heat. Boil for 15 minutes. Drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches. Return the strips to the saucepan, add sugar and 1 cup water.
4. Bring to a simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2 to 2 hours. (Watch closely toward the end of cooking.) Add the lemon juice and stir to coat the strips. Drain the strips in a sieve. When they are cool enough to handle, spread on the prepared baking sheet.
5. Reserve 1/4 cup of the chocolate and place the remaining chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, then add the remaining chocolate, stirring until melted.
6. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm.
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.
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.
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.
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
…still a little naughty. That crown was on my friend’s birthday cake.
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.
Philippians 4:8
8 Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable— if anything is excellent or praiseworthy— think about such things. 9 Whatever you have learned or received or heard from me, or seen in me— put it into practice. And the God of peace will be with you.
Celebrating Black History Month…
Muhammad Ali is a role model for me. He reminds me that confidence is often misconstrued as arrogance. He has a courage of purpose that is unforgiving. I realize that there are times when others want me to “dim my light” to make them comfortable with me. And like Muhammad Ali, I believe that to do so makes me a phony of the worst kind… a phony to myself.
“I am an expression of the divine, just like a peach is, just like a fish is. I have a right to be this way…I can’t apologize for that, nor can I change it, nor do I want to… We will never have to be other than who we are in order to be successful…We realize that we are as ourselves unlimited and our experiences valid. It is for the rest of the world to recognize this, if they choose.” -Alice Walker, The Color Purple
Muhammad Ali (born Cassius Marcellus Clay, Jr.; January 17, 1942) is an American former professional boxer, generally considered among the greatest heavyweights in the sport’s history. A controversial and polarizing figure during his early career, Ali is today widely regarded for not only the skills he displayed in the ring but also the values he exemplified outside of it: religious freedom, racial justice and the triumph of principle over expedience. He is one of the most recognized sports figures of the past 100 years, crowned “Sportsman of the Century” by Sports Illustrated and “Sports Personality of the Century” by the BBC.
Born Cassius Clay, at the age of 22 he won the world heavyweight championship in 1964 from Sonny Liston in a stunning upset. Shortly after that bout, Ali joined the Nation of Islam and changed his name. He subsequently converted to Sunni Islam in 1975.
In 1967, three years after winning the heavyweight title, Ali refused to be conscripted into the U.S. military, citing his religious beliefs and opposition to the Vietnam War. He was eventually arrested and found guilty on draft evasion charges and stripped of his boxing title. He did not fight again for nearly four years—losing a time of peak performance in an athlete’s career. Ali’s appeal worked its way up to the U.S. Supreme Court, where in 1971 his conviction was overturned. Ali’s actions as a conscientious objector to the war made him an icon for the larger counterculture generation. Ali remains the only three-time lineal World Heavyweight Champion; he won the title in 1964, 1974, and 1978.
This recipe for Marmorgugelhupf is a modern take on the German classic dessert. It is an excellent complement to coffee and makes a great dessert. Try it with cafe noir.
Recommended Equipment:
tube or bundt pan
stand mixer
Ingredients:
main batter
1 2/3 cup sugar
2 2/3 cup all purpose flour
1/4 tspn salt
2 tspn baking powder
7 eggs
12 oz. unsalted butter, at room temp.
3 tbsp. Kahlua
chocolate batter
2 tbsp whole milk
2 tbsp Kahlua
6 oz. bittersweet chocolate, melted
1/2 tspn baking soda
chocolate glaze
1/2 cup heavy whipping cream
1 tbsp dark corn syrup
2 tspn vanilla extract
1/2 cup milk chocolate chips
Preparation:
Preheat oven to 325 degrees Fahrenheit. Grease a tube or bundt pan. In a large bowl or mixer, mix together the flour, baking powder, sugar and salt. Add butter to the mixture and mix until the ingredients form a paste. Mix the eggs and the Kahlua together. Slowly mix the egg and Kahlua mixture in with the main batter paste. In a separate mixing bowl. Construct the chocolate batter by combining the milk, Kahlua, and baking soda. Add the melted chocolate to the mixture and whisk thoroughly.
Add 2 cups of the main batter to the chocolate mixture and mix until the two have completely combined. Pour half of the remaining main batter to the bundt pan and smooth the batter so that it is evenly distributed. Pour the chocolate batter evenly over the first layer of main batter. Pour the remaining batter evenly over the chocolate layer. Using a table knife, insert the blade into the batter. Move the blade up and down in a spiral motion as you make your way around the cake. Stop when you reach the point at which you started.
Bake the cake until it is firm ~ about 1 hour. Remove cake from over and let cool for 5 minutes. Turn cake out onto a cooling rack.
Make the chocolate glaze by heating the whipping cream to a boil. Add the chocolate chips, vanilla, and corn syrup. Whisk ingredients together. Remove from heat and let the mixture thicken. Drizzle chocolate glaze over the cake.
For the true pizza lover: a dessert version worthy of Super Bowl Sunday! I’m ready!!
Yield: 6 servings
ingredients
Your favorite pizza dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
preparation
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
Egos & Buffaloes 