This is a re-blog of an excellent post for my travel and food friends! #friendsofTenaciousM enjoy!
Tag Archives: Writers
Over The Hump Old School Sound Check – SOS Band
Happy Thursday almost Friday!!! #musicfriendsofTenaciousM enjoy!
The S.O.S. Band is an American R&B and electro-funk group who gained fame in the 1980s. They are best known for the songs “Take Your Time,” “Just Be Good to Me,” “Tell Me If You Still Care,” and “The Finest.” Credit: Wikipedia
Arlenes Sosa For Vanidades Magazine April 2014 Issue
Arlenes Sosa sizzles For Vanidades Magazine’s April 2014 issue, in a red hot editorial titled: El rojo.
Photographer Enrique Vega captures the gorgeous Dominican model styled by Anna Katsanis, and poses in sultry red looks, from Spring 2014′s hottest collections, including pieces from Chanel, Valentino, and Prada among others. #FashionfriendsofTenaciousM enjoy!!
Credit: Style Pantry
E&B World Music Showcase
Samuel Bazawule was born in Accra, Ghana in April 1982. He is the third of four children and attended the renowned Achimota School. While in school he amassed awards for his visual art, but later developed an obsession with hip hop music after hearing his older brother play the classic Public Enemy album It Takes a Nation of Millions to Hold Us Back. Drawing on his love for history and social observation, he began to research and write historically-loaded rhymes for which he became famous in school: “I had never heard young Black people express themselves in that way before.”
After graduation from Achimota School in 2000, Blitz (as he had come to be known) was first recognized by Ghanaian Ace producer Hammer of The Last Two. Blitz was asked to come to the studio the next day after delivering an impressive eight bars upon meeting Hammer, who wasted no time in putting him on wax. He recorded a verse on the song Deeba and – in the fashion of one of his idols, Nas, gained instant notoriety and received an award for best new artist at the 2000 Ghana Music Awards. Soon after, in 2001, he moved to the USA to study at Kent State University in Ohio. It was while studying for his Bachelor’s degree in Business Administration that he developed his skills as a live artist, performing at several live shows and opening for iconic rappers such as Rakim as well as recording a self-released album, Soul Rebel (2004), under the moniker Blitz.
After graduation, Blitz moved to New York City to pursue his dream. In NYC, Blitz recorded another album, Double Consciousness (2005), and more recently he released Stereotype, a live-instrument-heavy musical exploration, that tests the limits of Hip Hop. Drawing from his diverse musical background, he immersed himself in the project with explicit intent of changing Hip Hop forever. In order to achieve the live sound he was looking for, he formed a band, The Embassy Ensemble, and brushed off his own djembe skills.
After three long years of recording, Blitz took the album to several major labels. Getting the major label run around one too many times, Blitz decided to go it alone. He established a label, Embassy MVMT and is now connected to The Roots community initiative Okayplayer.
In late 2009, he was chosen as of one Beyond Race Magazine’s “50 Emerging Artists,” resulting in a spot in the publication’s #11 issue (with Bodega Girls and J. Cole on the cover), as well as an exclusive Q&A for the magazine’s site.
In 2011, he released “Feelin’ High” with the French singer Ben Mazue, and in 2012, we can hear him on the album Tetra of the French electronic crew C2C. Credit: Wikipedia
Chocolate-Topped Crispy Bars
After an amazing weekend reacquainting myself with good friends and family, I think chocolate is required. These Chocolate-Topped Crispy Bars are a light and easy to make dessert for any time or share as a packaged gift. #ChocolatefriendsofTenaciousM enjoy!!
Serves 24| Hands-On Time: 15m| Total Time: 1hr 00m
Ingredients
2 tablespoons unsalted butter
1 10-ounce bag marshmallows
6 cups rice cereal (such as Rice Krispies)
12 ounces chocolate
Directions
1.In a large saucepan, over medium-low heat, melt the butter and marshmallows, stirring until smooth, 6 to 8 minutes. Add the cereal and stir until coated and combined. Press into a 9-by-13-inch baking dish.
2.Roughly chop the chocolate and place it in a heatproof bowl set over (but not in) a saucepan of gently simmering water. Spread the chocolate evenly over the rice mixture.
3.Cover and refrigerate 45 minutes. Cut into 24 squares.
Sunday Reflections
Friday Fact
Triple Chocolate Cookies
Chocolate lovers will be delighted over Triple Chocolate Cookies with chopped semisweet chocolate and milk chocolate chips inside the cookies and melted white chocolate on the outside.
Ingredients
10 tablespoon (1 stick plus 2 Tbsp.) unsalted butter, at room temperature
8 ounces semisweet chocolate, chopped (about 1 1/2 cups)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
Pinch of salt
1 cup packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup milk chocolate chips
2 cups white chocolate chips
3 tablespoons vegetable shortening
Preparation
1. Preheat oven to 350ºF. Line 2 baking sheets with parchment. In a heavy medium saucepan over low heat, melt 2 Tbsp. butter with semisweet chocolate, stirring until smooth. Transfer to a bowl and let cool slightly.
2. Sift flour, cocoa, baking powder and salt onto a sheet of parchment. Using an electric mixer on medium-high speed, beat remaining 8 Tbsp. butter with sugar until light, about 3 minutes. Reduce speed to medium-low and add eggs 1 at a time, scraping down sides of bowl as needed. (Batter will look curdled.) Beat in melted chocolate mixture and vanilla until smooth. On lowest mixer speed, stir in flour mixture and then milk chocolate chips.
3. Drop by tablespoons 2 inches apart on baking sheets and bake until edges are firm, 10 to 12 minutes, rotating sheets front to back and top to bottom halfway through. Let cool on sheets on wire racks for 5 minutes, then remove cookies to racks to cool completely.
4. In a heatproof bowl set over a saucepan of simmering water (do not let water boil), melt white chocolate chips with shortening, stirring until smooth. Remove bowl from pan and let mixture cool slightly. Dip half of each cookie in white chocolate mixture, letting excess drip off. Place on waxed paper or parchment and let stand until chocolate has set.
Over The Hump Old School Sound Check-Heatwave
Happy Thursday #musicfriendsofTenaciousM!
Heatwave is an international funk/disco band featuring Americans Johnnie Wilder, Jr. and Keith Wilder of Dayton, Ohio, Englishman Rod Temperton, Swiss Mario Mantese, Czechoslovak Ernest “Bilbo” Berger, Jamaican Eric Johns and Briton Roy Carter. They were known for their successful songs “Boogie Nights”, “Always and Forever”, and “The Groove Line”.Credit: Wikipedia
Chocolate-Chip Cookies with Red Miso Buttercream
Get that classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that’s flecked with minced lemon verbena.
Yields: 3 1/2 dozen cookies
Total Time: 1 hr 30 min
Cook Time: 30 min
Ingredients
2 stick(s) unsalted butter, softened
1 cup(s) granulated sugar
1 cup(s) light brown sugar
2 large eggs
2 teaspoon(s) pure vanilla extract
1 teaspoon(s) baking soda
2 teaspoon(s) hot water
3 cup(s) all-purpose flour
1/2 teaspoon(s) salt
2 cup(s) chopped bittersweet chocolate
Red Miso Buttercream — Red Miso Buttercream
Directions
1. Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper. In a standing electric mixer fitted with paddle, beat butter until creamy, 1 minute. Add granulated sugar and brown sugar and beat at medium speed until light and fluffy, 3 minutes. Beat in eggs and vanilla. In a bowl, dissolve baking soda in hot water and stir into batter. At low speed, beat in the flour and salt until incorporated. Add chocolate and beat just to distribute evenly.
2. Scoop 1 1/2-inch balls of dough onto lined baking sheets, spacing them 1 1/2 inches apart. Bake in center of oven, one baking sheet at a time, for 16 minutes, until golden; shift baking sheet from front to back halfway through. Let cookies cool. Serve with Red Miso Buttercream.













