Tag Archives: TenaciousM

Owning Leadership

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Black Female Super Heros 5

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

South African Chocolate Crunchies

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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!

South African Chocolate CrunchiesSouth African Chocolate Crunchies 2

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.

Carlos Santana – Over The Hump Old School Sound Check

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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.

The World As Chocolate -Nanaimo Bars Recipe

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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.

NanaimoBar2

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.

Dream Treat

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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!

no-bake-chocolate-cheesecake-berries-ck-l

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.

Auberge Du Chocolate – Orange Dessert

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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.

Auberge Du Chocolate

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.

The Burning Man

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OWN YOUR CREATIVITY

During the past Christmas holidays, I’d become as over zealous as ever with my decorating. I started with the living room thinking that it would make a sufficient statement. Moreover, there’s the memory of all the years that I got carried away with my quest to out do my last year of yuletide, and the pain of taking the art down.

While flying from the U.S. to Madrid last summer, I sat beside a guy from Israel who was returning home from the Burning Man Festival in Nevada. He explained that after a week of creating and exhibiting art installations, every piece of art was burned down. You could take pictures and videos, but you were not allowed to save any part of your creation.

Burning Man

The week-long event now attracts tens of thousands of participants to Nevada’s Black Rock Desert where they form a temporary experimental community known as Black Rock City. As it has expanded, Burning Man has been forced to adopt certain official rules and policies for safety reasons, but the essential tenets on which the event was founded (immediacy, participation, decommodification, civic and environmental responsibility, radical self-reliance and self-expression) remain the same. Art-making and performance are core components of the Burning Man festival. Each year participants at Burning Man create and perform works inspired by a given theme (recent themes have included: “Evolution,” “American Dream,” “The Green Man,” and “Hope and Fear: The Future”). Free from the confines of the traditional art world, the collaborative environment of the Burning Man has been fertile ground for outsider and visionary art. A permanent organization, The Black Rock Arts Foundation, now offers grants for artists, sponsors interactive art projects at Burning Man, and supports art that carries the values of Burning Man culture (e.g., impermanence, experimentation, and inclusiveness) into the broader community. The Burning Man effigy is an iconic reminder to keep the creative “fires” burning within long after the event has come to a close. Credit: wikifestivals.com

Christmas 2013-4

So, my Christmas decorations continued to grow throughout the house and extended outdoors. Each room had it’s own installation, one more over the top than the next. I actually commented that “it looks like a Christmas bomb went off in my house.” I did all of this knowing that the ultimate fate of my work, like the Burning Man, was it’s own destruction after a few weeks of enjoyment.

But the real enjoyment is in the creating. I’m challenging myself to achieve a goal that surpasses what I know I can do already. I’m motivated to prove something to myself and keep my own creative fires burning within.

SUNDAY REFLECTIONS

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Proverbs 20:3
3 It is to one’s honor to avoid strife, but every fool is quick to quarrel.

Free to Choose 2

Chocolate Is My Kryptonite

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Fortunately, there are only a few things that I simply refuse to live without. Chocolate ranks pretty high on that list. So, I am constantly looking for fun recipes that are easy and delicious. Here is a new favorite!

Monster Marshmallow Cookies

Monster Marshmallow Cookies

Total Time: 45 min
Prep: 20 min
Cook: 25 min
Yield: 4 dozen cookies

Ingredients

For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1 1/4 cups crispy rice cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans
1 cup miniature marshmallows

For the Topping:
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half-and-half
Pinch of cayenne pepper
1/3 cup finely chopped pecans

Directions

Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.

Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon. Wrap with plastic wrap and refrigerate the dough for 30 minutes. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Let cookies rest on sheet pans to cool slightly, about 10 minutes. Transfer to racks to cool.

Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.

It’s Time To Fly

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For the first time in several years, I am feeling my own enthusiasm about the New Year from everyone in my circle.  Maybe after years of treading water in a bad economy, everyone woke up on January 1, 2014, and said: “Enough!”  Enough whining, enough pessimism, enough fearing that home values will tumble, another Bernie Madoff is already in “pod form” (i.e., Invasion of the Body Snatchers), waiting to take on the body of a Wall Street financier, or that the sky is falling. Just enough already!  

I am very excited by this new optimism, and here’s hoping that it carries over past Valentine’s Day.

The following is reposted from tylerperry.com: “Don’t Stay Too Long” @ Wed, Jan 8, 2014. Perfect message!

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I haven’t written in a while so this is a little long, but it’s so worth your time to read. I was in Wyoming recently and I was taking in the beauty of the place. I mean, I love it. As I was looking up at the mountains I saw an eagle flying above me. I had to stop and take in its majestic beauty. I had never seen a real life eagle.  All I had heard about an eagle was in church when the pastor said that the eagle pushes its young out of the nest to teach it to fly. It really did move me watching this bird that had no doubt been pushed out of the nest and had learned to do what I was watching it do. 
 
I got back to the cabin that evening and I started doing some research on eagles. I was so excited to read the story of how it learned to fly. Well, to my surprise, eagles pushing their young out of the nest is a myth. I was shocked. I know that I heard a preacher say that in church… now I ain’t gonna say that that pastor lied but I will say he didn’t do the research… LOL. So I did it on my own. I did find some interesting facts that got me thinking about life… mine and yours. It’s funny how God can speak through everything. Here’s what I found. Eagles build the biggest nest of all birds. It’s huge, comfortable and deep. One of the most interesting things that I found was the way that the eagle gets its young chicks to fly out of the nest.  For many weeks it brings food to the nest. The little eagles have no worries, they have all they need to survive. But when the adult eagle deems that it’s time for the young eagles to fly, things get uncomfortable.

Now the young eagle doesn’t know that it’s time to fly, but the wisdom and the bird’s eye view of the mother knows that it’s time for the chicks to leave the nest. So you know what she does? She doesn’t bring food to the babies anymore, and this is what I found fascinating. Many times she will fly around the nest with the food in her beak so that the young eagles will be tempted or so hungry that they are forced to fly out of the nest and take it out of her beak. Stay with me I’m going somewhere here. As I thought about this, I thought about my life and how many times I was in a very comfortable space. I had all I needed. There was no need for me to go any further because I was comfortable. I wanted to stay there forever. You have to be careful when you get comfortable and stay too long. It’s easy to stop dreaming when your belly is full. You won’t feel the need to fly at all. 

The truth is, as long as I was there in that really comfortable space, I wasn’t fulfilling my own destiny or my purpose. I wasn’t flying, I was content. Remember this, your greatest prayers are not usually answered in comfort. Think about it. I can really get deep into this with stories from my past but you’re probably tired of reading already… LOL… so I’ll try and wrap it up.

It took an uncomfortable situation or being hungry to make me get out and fly. Many times in life things are going well, but then everything that was so great changes and we wonder why. We wonder what happened. We are caught off guard. I am of the opinion that in those times God, who knows when it’s time for us to leave the nest, is allowing it to become uncomfortable so that we can move on to our next mission in life. Our next hope, our next dream, our next level.

After not realizing this for many years and resisting changes and going through hell, I’m glad to say that I have become so sensitive to when it’s time to move that I will move without having to have the turmoil.  I’m telling you I was so stubborn that the house had to burn down for me to move. Now I know better. I’m aware of when it starts to happen, like things happen that don’t make any sense. People you have been friends with or in business with or otherwise for years just seem to go crazy and you don’t know why. What I’ve learned in those moments is that it is a time to fly. Business changes, jobs go away, friends break your heart, marriages end, relationships end, and most times all these things are signs that it’s time to take flight to your next level.

Nobody likes change, I get it, but don’t be angry or bitter when things change. Don’t be mad with people, especially when you know you did right by them and you did all you could do for the friendship or relationship.  I’m sorry to tell you this my friend, but this moment was not about them it was all about you. I’m telling you if God has allowed you to become so uncomfortable in your situation, whatever it is, then its time for you to move! Don’t be afraid, just fly!

Last thing and then I’m done ;-). there is one part of the eagle story that I haven’t told you yet, and this is my favorite part. If those baby eagles get out of the nest and they are trying to fly and it’s not going well, then that same mother bird that provided for them while they were in the nest, that same eagle will fly under the baby eagle to keep it from falling, to keep it on course, and give it a sense of security. God’s got you, don’t be afraid! He won’t let you fall! Now here’s the question: what situation in your life has become so uncomfortable that you feel like you’re being starved for what you need? Maybe its God’s way of telling you it’s time to fly! It’s time to fly for your own dreams and your own hopes and goals. Fly for true love and real hope. This is your moment to fly, in 2014. Make this the year that you leave the nest without fear.