Bring Back Neo-Soul

I have gotten myself into a very melancholy mood.

It started from listening to a song I was sent...by Tarrus Riley...it is now my favorite song for obvious reasons. Having listened to it a few times I was in the need for more music.

It sent me on a YouTube hunt... because of my laziness to search for any CDs.

I started by seeking out more of Tarrus Riley, he's got such a pure voice and the lyrics to his songs are so meaningful and heart reaching. I forged onwards and listened to some Tanya Stephens, Morgan Heritage and Beres Hammond and these put me in a great mood for Neo-Soul.

You know the kind of music where you are relaxed, in a good mood, and want to listen to whilst spending time with that special person in your life or thinking about that person or even if it's just to make you feel better about yourself internally. I was in that mood, where I wanted to focus my energies on thinking of that person and the joys of it all.

Having spent the better part of an hour listening to India Arie, Jill Scott, Angie Stone, John Legend and others and I feel mellow now but moody, it has also left me pondering about the state of music at present, everything now seems more about the beat than the lyrics. Whatever happened to good clean pure music with lyrics that mean something... don't get me wrong there are still a few tunes that you hear and think wow but it's not so much the case as of late... I guess everything has its season.

This week I took a hiatus from the cooking and will be dining out next week so sorry to say no updates this week on the culinary front.

Have a nice evening all...I shall bid you adieu while I return to my melancholy...

I am Happy.

I am feeling extremely happy and secure and it's a very warm feeling which feels like it's bubbling up inside wanting to push forth and spread to everyone around. I went to bed on a high and woke up on a high, all be it feeling as though I needed at least another 4 hours of sleep. I have a bad habit of leaving the house with only 5 minutes to spear and running like hell to the train station...

Today like any other in my world I got up later than I really should, dilly dallied then attempted to rush into the shower, except the universe wanted me to slow down and I promptly felt my feet slipping from under me, I landed with a crash bang and a thud in the shower, with my left elbow and my right knee aching. I got up slowly, wanting to cry and tried to convince myself that I had a genuine excuse to go into work late, I contemplated ringing to advise that I had had an accident which has rendered me incapable of moving at present time... But as usual my infinitesimal conscience kicked in and I quickly showered and got dressed, leaving the house 4 minutes before my train was due.

Luckily for me I live 5-10 minutes walking distance away from my train station. I quickly dashed out of my house running to get my train and hopped the fence as I usually do each day (I wear trousers..won't dream of doing so in a skirt) and promptly banged my other knee bone into the fence and mind you the fence is made from metal. It hurt but I couldn't allow any time to slow down and ponder on the pain as it would have all be accrued in vain, so I continued running. I always deny whenever my brothers call me clumsy but I am slowly beginning to believe that this must really be the case.

This was further solidified by my colleagues description of me using my name... Lumbering...I mean who really uses that word anymore.. sniff* sniff* :(


Determined, I am known as the go to person for any problems or queries that needs answering.

Ambitious, I am extremely ambitious and always set myself personal goals

Noisy, I'm not sure if I agree with this one, I can be excitable but noisy is definitely not who I am.

Insolent, I am blunt to the point of rudeness sometimes but at least I am honest. Those that know me love me for it.

Educated, my parents have always encouraged studying and I actually enjoy doing so.

Lean, you can tell a man came up with this right, guess this describes my figure to a T.

Lumbering, apparently I lumber about, I'm always in a rush at work, running from place to place and bumping into things....lol

Elegant, now tell me stark contradiction right, lumbering then elegant... guess where I am sometimes lumbering I also emit some sense of elegance.

Ahhh ... can't please everyone right. I accept it all with grace, except noisy, I am not noisy, at all. Lion-ess? Back me up here please!

My New Baby

You are finally here...

I spent months contemplating whether or not I really needed you in my life, I enjoy the company of others, but still I wondered whether or not I really wanted my own. Whether or not I was really ready or even needed you or would care for you with the same care I approach others with. I must admit that now that I have you I cannot contemplate not having you anymore...

I love the freedom of having you all to myself, not having to return you to your parent but enjoying the pleasure of you, knowing that you are mines and mines only and that I need not fear that you will be stolen from me....innocently sweet, your brightness in front of me making me feel all giddy inside.. shiny, awaiting the finesse and caresses of a loving hand. I stare at you with pure joy... finally... you are here..

My own little PC...no i'm not talking about a baby folks... I got fed up of having a Desk top or using my mom's laptop I wanted my own... my very own little Netbook.

Key Lime Pie

Serves 8

Ingredients

4 egg yolks
1 x 400 g (13 oz) can sweetened condensed milk
grated zest and juice of 1 lime
250 ml (8 fl oz) whipping or double cream, chilled
2 tbsp caster sugar
lime slices to decorate

Pastry
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cut into cubes
2 tbsp cold water
* 23 cm (9 in) loose-bottomed fluted flan tin
*baking beans

Method

1. Make the pastry: put the flour into a large bowl, add the butter, and rub in until the mixture resembles fine breadcrumbs. Add enough cold water to make a soft pliable dough.

2. Wrap the dough and chill for 30 minutes.

3. Roll out the dough on a lightly floured surface and use to line the flan tin.

4. Bake the pastry shell blind (see below) in a preheated oven at 200 C (400 F, Gas 6) for about 10 minutes. Remove the baking beans and foil and return the shell to the oven for 5 minutes. Cool slightly.

5. Mix together the egg yolks, condensed milk, and lime zest. Slowly stir in the lime juice. Pour the filling into the shell and bake for 15-20 minutes until the filling has set and the pastry edge is a golden brown color.

6. Leave to cool, then chill in the refrigerator for at least 1 hour.

7. Whip the cream until it forms soft peaks, and fold in the sugar. Spread decoratively over the pie. Serve chilled, decorated with lime slices.

Friendly Tip: If you are unsure about your pastry making skills, by all means buy a ready made flan.


Baking the Pastry Blind

*Prick the pastry shell all over with a fork. Press a piece of foil or greaseproof paper into the pastry shell. smoothing it over the bottom and up the side of the shell.

*Fill the Shell with ceramic baking beans, dried pulses, or uncooked rice, and bake in a preheated oven at 200 C ( 400 F, Gas 6) for 10-15 minutes or until browning at the edges.

*Remove the beans and foil and bake for 5 minutes for a part-bake shell, or 15 minutes for a fully baked shell. If the pstry rises during baking, gently press it down with your hand.

Pork with Chilli & Coconut

Serves 4

Ingredients

750 g (1 1/2 lb) pork fillet, trimmed and cut into 5 mm (1/4 in) strips
2 tbsp sunflower oil
8 Spring onions, cut into 2.5 cm (1 in) pieces
1 large red pepper, cored, seeded, and cut into thin strips
1 x 400 g (13 oz) can chopped tomatoes
60 g (2 oz) creamed coconut, coarsely chopped
4 tbsp water
2 tbsp chopped fresh coriander
1 tbsp lemon juice
salt and black pepper
coriander sprigs to garnish

Dry Marinade

2.5cm (1 in) piece of fresh root ginger, peeled and grated
2 fresh red chillies, cored, seeded, and finely chopped
1 garlic clove, crushed
1 tbsp mild curry powder
1/4 tsp ground tumeric
1/4 tsp garam masala

Method

1. Make the dry marinade in a bowl, combine the ginger, chillies, garlic, curry powder, tumeric, garam masala, and salt and pepper to taste. Turn the pork in the marinade, cover, and leave to marinate in the refrigerator for 2 hours.

2. Heat a wok or large frying pan, add the oil, and heat until hot. Add the strips of pork in batches, and stir-fry over a high heat for 5 minutes or until browned all over.

3. Add the spring onions and stir-fry for 1 minute. Add the red pepper and stir-fry for 1 minute, then add the tomatoes, coconut, and measured water. Bring to a boil, cover, and simmer very gently for 15 minutes or until the pork is tender.

4. Add the chopped coriander, lemon juice, and salt and pepper to taste. Garnish with coriander sprigs before serving.

Friendly Tip: If you are not a lover of pork whether through choice or religion, you can use Chicken as your choice of meat. I did this the following week and it was just as gorgeous.

Marie Claire's 10 Best SVG

I'm currently searching fervently for a dress to wear to a friends wedding in SVG this summer and I am having a difficult time doing so. I don't want to over-shadow the bride but at the same time I want to make sure I look perfect for me... I am looking for that dress, the one that just catches my attention, that must have, well fitted, looks great on and off, vibrant in color, right length; just perfect.

I decided to have a look at what Marie Claire has to offer by way of fashion to get an idea and to my surprise I came across this I felt so proud and homesick looking at the pictures.... I wanna go home :(.

Mother's Day!!

Today is Mother's Day in the UK and my family got together to enjoy the day together and to show our mother some love... and of course yours truly was nominated to be the chef of the day... now that I've shown them that I know my way around the kitchen, it's going to be hard to back out of it.... oh well the sacrifice I have to make. The deserts were made on Saturday as usual due to the time factor and everything else today. I got up early, made breakfast thensettled into getting my meal ready at around 13:00 pm, I commence my chopping, dicing, whisking and mixing of the required ingredients.

As I was unable to/forfeited cooking fish last week I decided that irrespective of the fact that my twin was going to be around that I would cook fish and I was not willing to compromise, he had to either eat it and enjoy or don't. I was not in the mood for more meat this week.

This week I went all out, after all Mother's day is only once a year, and she has been cooking for me for the last 26+ years, so it's about time I repay her right. I decided that as everyone was coming over and also being mother's day that it was an occasion to bring out the china and crystals and set the table for a change.

I made 2 starters and 2 deserts to accommodate the kids.





The starters for the kids, I made before but as they enjoyed it so much the last time I decided to treat them to it once more, after all it's not so often that they get to eat my cooking; they had cheesy sausage bites, whilst us adults had prawn tortillas, and my they were nice but spicy there was a certain kick to it which was unexpected and had everyone dashing towards the water dispenser... but they enjoyed it and did not let the spice stop them from eating it, even my nephew surprised his mother by eating one despite the heat.

Main course: Even though I strive to eat and cook different foods each week, it was somewhat more West Indian inspired as i try my best to accommodate the varying likes and dislikes of my family members, rice for my nieces, macaroni cheese pie for my twin and nephew and everything else everyone would have with no fuss. I saw this interesting recipe with Tuna Steaks but couldn't find any Tuna in the three shops I visited so I settled for some Jamaican Talapia. These were seasoned and left to marinate overnight prior to cooking, they were then lighlty covered in flour (seasoned with mixed herbs) then fried for roughly 2 minutes each on both sides, before being placed in the oven with onions and sweet peppers for another 10 minutes prior to serving, and it was delicious. Having fish was such a welcoming change and everyone complimented the meal and ate to their hearts content.





Deserts were: Stem Ginger and Pineapple Pavlova ( I know it's a repeat: but my nephew loved it so much and I promised him I would make it for him: I'm such a push over). I also made vanilla ice-cream, I have only had a small helping of the ice-cream but the feedback from those that had it including my mother was that it tastes very nice.

I do so love when others compliment and enjoy my culinary attempts.

I am bone tired but it was worth it: I love you Mom!!


I know I have yet to post a few recipes on here, I have been slacking of late.... updates to follow throughout this week...sorry all.

Well??

So I'm at work one day and after reading one of my poems, a work colleague decides to challenge me to responding to one of his... I guess we had nothing better to do at the time... think my response was directed more towards my ex at the time than to his poem.

Well?

Can you handle it?

Set in stone

Time weathered to the bone

Can you handle?

Scarred by love

Mutilated beyond recognition

Impaired by trust

What was the conviction?

Love is not what it seems

Love is what you make it

Bestowed upon whom it deems

Can you handle it?

By Gerald M.

Reply: Well?

I can handle it?

Are you ready for me to do so?

Love is what you make it

But will you treat me as a lover and not a foe?

Time permitted the scars will heal

A strong person I am, willing to trust

Are you going to continually put up a shield?

Tear the barriers down, don’t let these feelings rust.

I can handle it

Can you handle me?

Face up to it

Just maybe… just maybe……

You can’t ….

Copyrighted © 2008 By DDS

The wonderful world of me!

I haven’t written anything in a while and I am feeling decidedly guilty for not doing so.

I have had a very busy weekend, spent with family and friends and cooking on Sunday with hardly any time in between to breathe or relax properly. The outcome is that I am now feeling shattered and I’m only 2 days into my 5 day working week.

Friday evening I went out to dinner with my work colleagues and it was interesting. It’s always a nice atmosphere getting together with current and past employees, catching up on what they have been doing in their lives and respective jobs. The food was Asian and my choice of Chicken Korma was not well received, I really did not enjoy it, it has a sweet coconut taste that was not appealing to my taste buds.

On a different note a brother of one of my colleague’s whose employers works alongside us was there and actually left me stupefied and rendered temporarily speechless. Here’s what happened in brief;

So I have a small stature, I am 5”7” and weigh 120lbs roughly (I haven’t weighed myself in a while), my outfit for the night… black leggings, black patent rounded tipped heels, and a pink knitted fitted top which extended just below my rear… my hair pinned up, silver tear drop earrings with a pink coloured stone and a black clutch bag.

So I am there calmly minding my business mixing and mingling and conversing with others. I stood up and approached someone and said something of which I can’t quite recall what exactly, heading back to my chair I am stopped by the sound of my name being yelled across the room…

Him: Danielle!..... Danielle!...

Me: Yes…

Him; You’ve got a Wicked Physique… (Shouted loudly over the din of people)

Me: What?! (Said in shock and a gaping mouth)

Him: You’ve got a Wicked Physique (he said this so loudly that all other conversations around the table were promptly halted)

Me; Ahmm… Thanks...he then proceeded to tell me that perhaps he should take me home to his wife and tell her that this is what she needs to look like…

Lol… I have been told this a few times but I guess where others see a slim build, long legs and proportioned curves... I see barely there hips and drumstick legs… I should listen to my boyfriend more often then.

So that was the evening in a nutshell I got in just before 1:00am and went straight to bed as I had an early morning wake up call for my first drivng lessons…look out all…Danielle’s going to be on the roads.

On Sunday I committed a cardinal sin; I cooked a meal which I have already made, since my new experiment commenced, this is something I did not want to happen. My aim was to do something different every week and I have failed… though technically since I changed the meat used I can perhaps delude myself into thinking that I haven’t completely failed myself and after all no ones scoring me right… only myself. This week’s meal was a duplicate of last weeks however the desert was different, it tasted great and for my brother’s girlfriend she really relished it and even inquired about the recipe. I made Chicken with chili and coconut. I desperately wanted to cook fish but had unexpected guest (my twin and his girlfriend) my twin brother apart from myself has to be the most fussy eater I know of and though he east fish he has steadfastly refused to eat too much of it since moving to this country and I didn’t want him wasting my meal.

For desert I made a Coconut Cream Pie… if you are not a fan of coconut then this would not be for you… it was okay but again like the Key Lime Pie it was nothing to scream and shout about… though admittedly the Key Lime Pie tasted better on the Monday than it did no the Sunday it was made… the up coming Sunday is mother’s day here and I have yet to plan my meal… must think hard about what to make…I have built up the anticipation that much that it’s getting harder and harder to live up to the expectations of all… on that note a work colleague after reading my blog made a request today for me to make her a Tropical Fruit cheesecake… hmmm don’t know if I can keep up with this.

Sports Lovely Sports

As boring as this subject may seem to some... my topic of discussion for today surrounds sports more specifically cricket.

I am a very passionate fan of West Indies cricket. Fortunately for me, I grew up in the Caribbean at a time when cricket was followed by all old and young; men, women and children. Having moved to the UK as a teenager my love for the sport (A spectator's love) has not waned... I absolutely enjoy watching my team play and sad to say over the last few years we have lost more than we have won... but like a lamb to the slaughter my faith did not disappear.

Every time they played I found myself watching, hoping and praying and sometimes peeking through my fingers for fear of the outcome. We have today won a Test Series against England and I feel absolutely elated to the point of sharing my joy with you my fellow bloggers... dual nationality I may be but my heart and allegiance remains with the West Indies...

Hooray for us. :)

Le Printemps a fleuri!!

A tribute in English and French to my favorite season of the year. I know it's not quite here but it's slowly coming and I am excited.

Spring has sprung!

Flowers blooming incessantly

While the Sun shines so fiercely

All looking so fresh and new

Still covered in the glistening dew

Everyday a new wonder

To stare at and brood over

The magnificence of creation

Gifts to value and show appreciation

Dazzling colors of clothing

No more of the dull, dark and boring

Birds returning to nest

Squirrels scampering seemingly having a fest

Nature in its beauty and splendor

The blossoming of new leaves and lovers

The time to put away the old

To reach for and take hold

Copyrighted ©2006 By DD; Spring has Sprung

Le Printemps a fleuri !!

Les Fleurs fleurissant incessamment

Tandis que le soleil brille tellement violemment

Tout regardant si frais et nouveau

Couvert toujours dans la rosée de scintillement

Quotidien une nouvelle sensation d’émerveillement

Pour regarder fixement avec d’un air surpris

La magnificence de création

Le don de la vie pour évaluer et montrer l'appréciation

Les vêtements avec des couleurs éblouissantes

Pas plus le mat, foncé et du sondage

Oiseaux retournant au nid

Écureuils trottinement apparemment ayant une fête

La Nature dans sa beauté et splendeur

La floraison de nouveaux feuilles et amoureux

L'heure de mettre de côte vieux

Pour étendre et harceler.

Copyrighted©2006 By DDS, Le Printemps a fleuri.

Sexy... Moi... Of Course You Are.... says

I was given this award by Meme



Firstly: Let me take A bow and say YAY.... Thank You! Thank You!

The rules are simple, you have to list 6 things that make you sexy...and then tag some Sexy Bloggers.

I shall like to add a disclaimer: I had no idea what made me sexy well sort of but... resorted to asking my boyfriend, therefore I am not held accountable for any of the 6 things placed here.

1. My glasses and the fact that behind it lies sleep looking yet very sexy eyes.

2. The way I make a short skirt look and my slim stature.

3. My sweet but fiery personality.

4. The accessories I wear and how they are worn.

5. The shoes I wear particularly the heels.

6. My smile and complexion... hmm should have asked him to elaborate... will do so in private.

So not so embarrassing thank God... the short skirts... hmm personally I think my legs look a bit drumstick like... but hey I guess only he knows what he looks at right. I had a few other responses from him which I chose not to post as bit too personal and embarrassing ... I had to remind him that this was to be posted on my blog and not just for my general knowledge.

I am going to Tag..

Lion-ess
Monica

Glamstarr
Anne's Friend
Jacqueline
TCG

Have fun ladies... what a lovely start to the week... thinking about all the things that make you your sexy selves

Orange and Passion Fruit Sorbet

Serves 6-8

250 g (8 oz) granulated sugar
600 ml (1 pint) water
grated zest and juice of 1 orange
3 Passion fruits
3 egg whites
strips of orange zest to decorate

Method

1 Put the sugar and measured water into a sauce pan and heat gently until the sugar dissolves. Bring to boil and boil for 2 minutes. Remove from the heat add the orange zest and passion fruits and leave to cool completely. Stir in the orange juice.

2. Strain the Orange and Passion fruit syrup into a shallow freezerproof container and freeze for about 2 hours until just mushy. Turn the mixture into a bowl and whisk gently to break down any large crystals.

3. Whisk the egg whites until stiff but not dry, then fold into the orange and passion fruit mixture. Return to the freezer and freeze until firm. Transfer to a the refrigerator to soften for about 30 minutes. Decorate before serving.

Friendly Tip: sadly no tips for this recipe; know however, that you can chose to mix and match any fruit of your choice for your sorbet.

Lamb Tagine

Serves 6-8

1/4 tsp saffron threads
150 ml (1/4 pint) hot water
3 tbsp olive oil
1.5 kg (3lb) boneless shoulder of lamb, trimmed and cut into 2.5 cm (1 in) cubes
1 Fennel bulb, trimmed and sliced crosswise
2 green peppers, cored, seeded, and cut into strips
1 large onion, sliced
30 g (1 oz) plain flour
1/2 tsp ground ginger
450 ml (3/4 pint) lamb stock or water
grated zest and juice of 1 orange
125 g (4 oz) ready-to-eat dried apricots
salt and black pepper
mint sprigs to garnish

Method

1. Prepare the saffron. (Put the saffron threads into a small bowl, add the measured hot water, and soak for 10 minutes). Heat the oil in a flameproof casserole, add the lamb in batches, and cook over a high heat for 5 minutes or until browned. Lift out and drain on paper towels.

2. Lower the heat, add the fennel, peppers, and onion, and cook gently, stirring, for 5 minutes.

3. Add the flour and ground ginger to the vegetables and cook, stirring occasionally, for about 1 minute. Add the saffron liquid to the casserole, return the cubes of lamb, then add the stock, orange zest, and salt and black pepper to taste. Bring to a boil, cover, and cook in a preheated oven at 160 C (325 F, Gas 3) for 1 hour.

4. Add the orange juice and apricots and cook for about 30 minutes until the lamb is tender. Taste for seasoning and garnish with mint sprigs before serving.

Friendly Tip: If like me you find the taste of sweet and sour a bit too much for your palate, omit the Apricots from your meal. Something else to bear in mind is to perhaps serve a plain cous cous and not have too much other flavors with the lamb as this may take away from it's overall taste.