Tag Archives: Marcia Williams Cromer

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!

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Chocolate Florentine Slices

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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.

SUNDAY REFLECTIONS

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Phillipians 8

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.

Chocolate Amaretto Semifreddo

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Chocolate-amaretto semifreddo

Studded with dark cherries and toasted almonds, this creamy frozen dessert is a cinch to make. If you are entertaining, make it ahead of time and garnish last. #choclatefriendsofTenaciousM you’ll enjoy this dream treat!

Ingredients

1/3 cup amaretto
2 1/2 cups chilled Chocolate Crème Anglaise
1 1/2 cups whipping cream
1 cup finely chopped bittersweet or semisweet chocolate
3/4 cup raw slivered almonds, toasted (see Notes)
3/4 cup coarsely chopped sweet dark cherries (fresh or frozen)
Semisweet chocolate shavings (see Notes)

Preparation

1. Whisk amaretto into crème anglaise. In a cold bowl with an electric mixer on high speed, beat whipping cream until medium peaks form (they should hold their shape, but not be stiff). Gently fold in about a third of crème anglaise mixture until no white streaks remain. Fold in remaining crème anglaise until blended.
2. Line a 9- by 5-in. loaf pan (holds 8 cups) with plastic wrap, leaving overhang on all sides. Gently fold chopped chocolate, almonds, and cherries into crème anglaise mixture. Spoon into pan and cover with overhanging plastic wrap. Freeze until firm, at least 7 1/2 hours and up to 1 week.
3. To serve, invert dessert over a platter and remove pan and plastic wrap. Let stand 15 minutes at room temperature to soften. Smooth top and sides with a warm knife if needed. Garnish with shaved chocolate.

Note:
To toast almonds, spread on a baking sheet and bake at 350° until golden, about 10 minutes. To make shaved chocolate, run a vegetable peeler along an 8-oz. block of slightly chilled semisweet chocolate.

American Black History Month Celebration…WITH A PARISIAN TWIST

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The Supremes in Paris

The Supremes were the most commercially successful of Motown’s acts. They toured the world, becoming almost as popular as they were in the U.S. By 1965, they were international stars. You can watch a fun video of The Supremes (trying to avoid traffic) singing “Where Did Our Love Go?” in the streets of Paris (circa 1965) here.

By 1967, Berry Gordy renamed the group “Diana Ross & The Supremes” and in 1968, they went on a record-breaking European tour and taped a television special for France’s M6 that was solely for French audiences. Highlights included a rocking medley of their hits that opened the show. (There’s even a part of the interview when the girls tell the host their ages – only 23 years old at the time – and Ross responds to the host in French.)

Wikipedia/Youtube

Lupita Nyong’o is Fun & Edgy for Vogue Italia’s February 2014 Issue

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I absolutely love me some Lupita Nyong’o (Actress, “12 Years a Slave”)! Her ascent to the top of the sartorial sphere has been an amazing transition to watch. Check out her latest spread for the February issue of Vogue Italia, shot by Tony Munro. In it Nyong’o sizzles in some of Spring 2014′s hottest looks. And in case you’re not on the Lupi-train yet, maybe this fun and edgy editorial for Vogue Italia Magazine would convince you.

Showing her excited yet edgy side, Lupita has been featured in the issues’ February 2014 fashion editorial styled by Patti Wilson. If for some bizarre and very unlikely reason acting doesn’t pan out for Lupita, modeling is so her forté.

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