“Earth, Wind & Fire – September”


“September”is a song by American R&B band Earth, Wind & Fire, written by Maurice White, Al McKay, and Allee Willis. It was recorded during the I Am sessions and released as a single in 1978. Featured on the band’s album The Best of Earth, Wind & Fire, Vol. 1, “September” reached number one on the US R&B chart, number eight on the Billboard Hot 100,[1] and number three on the UK singles chart.[2]


The song was certified silver by the British Phonographic Industry and certified gold in the U.S. (Until the RIAA lowered the sales levels for certified singles in 1989, a Gold single equaled 1 million units sold.) “September” was later certified Gold for digital sales by the RIAA.[3][4][5] The song was also later released as “December”, chord changes & melody remained identical, with lyrics re-written for the “…Twenty-fifth of December…”, performed by Earth Wind & Fire, as well, on a later album.


Posted by on September 19, 2017 in coffee, male vocal group, music



“Wishing On A Star Lyrics-Rose Royce” 

“Wishing On A Star Lyrics-Rose Royce” 

Wishing on a Star” is a 1978 hit single by Rose Royce for Whitfield Records.

Included on their second album, Rose Royce II: In Full Bloom, “Wishing on a Star” is a slow balladwritten by former Undisputed Truth member Billie Rae Calvin and produced by Norman Whitfield. The lyrics concern a woman longing for the return of an ex-lover so that they can resume their relationship. The original version of “Wishing on a Star” was not a big hit in the US, peaking at number 52 on the Hot R&B/Hip-Hop Songs, despite this, the song was played every Saturday at 12 Noon on Kiss 108 in Boston for over two decades, with playing ceasing around 2004. The song was a big chart hit in the United Kingdom, reaching number three in March 1978. The parent album, In Full Bloom, was also successful as a whole. The single was re-released as the X Factor’s charity single for 2011. The single features JLS and One Direction.

The song was rerecorded by Miriam Stockley and used as the theme tune to the US television mini-series The 10th Kingdom, released in 2000.


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Posted by on September 19, 2017 in 1970s, black music artists, r&b



“Moroccan Spicy Sweet Apple Croissant Recipe” 

“Moroccan Spicy Sweet Apple Croissant Recipe” 

Author:  Amanda Mouttaki

It feels like fall has been slowly making an appearance here.  Summer was long and hot, a very un-traditional Midwestern summer. In July local apple orchards began reporting they wouldn’t have apples available to pick, they were expecting the trees wouldn’t produce because of the fruit. Thankfully some were diligent with watering and have opened for fall apple picking. Finally the nights are dipping near freezing and slowly we’re seeing the leaves begin to turn.  I love this time of year,  apples, pumpkins and squash, hot cocoa, sweaters and cool nights.  It’s still warm enough to enjoy activities outside but cool enough not to be uncomfortable.

Waking up this morning and walking into my kitchen I was greeted by a cool burst of air and an icy cold floor reminding me it’s time to get my slippers out. I knew an easy breakfast that combined my favorite fall and Moroccan flavors in one dish was what was called for today.  Serve this for a breakfast or dessert dish.


  • 1 can croissant dough
  • 2 baking apples (such as Cortland, Gala, or Granny Smith)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ginger powder
  • pinch of salt
  • handful of chopped almonds for garnish

    Caramel Sauce

    • 1 cup sugar
    • 1/4 cup warm water
    • 5 clove studs
    • 1/2 c heavy cream or almond milk at room temperature
    • 1 Tbsp butter cut into pieces
    • pinch of salt


    Preheat oven to 350F. Begin preparing by peeling and coring the apples.  Chop into 1″=2″ pieces and place in a mixing bowl.  Measure cinnamon, ginger,  and cardamom powders along with the salt and sprinkle on top of the apples. Mix with a spoon to coat all of the apples.

    Open the croissant dough and unroll.  Separate one triangle from from the dough and place a small handful of apples on the large end of the dough.  Lift up the long corner of the dough and fold on top of the apples. Roll the apples up with the remaining dough.  One end of the dough will be closed and one open.  Place the closed end down in a baking dish.  Continue until all of the dough has been used.  Spread the remaining apples around the edges of the dish.

    Apple Croissants Unbaked

    Slide pan into the preheated oven for 10 minutes and begin making caramel sauce.

    On stovetop add 1c of sugar, 1/4 c of water, and cloves to a large saucepan. Turn heat to medium and begin stirring with a wooden or silicone spoon. Continue stirring until the mixture begins turning a light brown on the edges. Remove from heat and slowly add the cream or almond milk as well as butter. The syrup will start to bubble but just continue to mix until it settles down. The syrup will thicken but is still quite fluid. Remove the cloves with a slotted spoon or fork.

    When the croissants have baked for 10 minutes pull the pan from the oven and drizzle with the caramel sauce.  You will have caramel leftover.  I added about 1/4c of caramel sauce but please use more if you want gooey buns.  Reserve the remaining caramel to top the individual servings with. Bake croissants for 8-10 more minutes until golden brown on top.  When the croissants are completely cooked top with chopped almonds and more caramel as desired. Serve hot.


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    Posted by on September 19, 2017 in breakfast, brunch





    Sunny and the Sunglows(later known as Sunny and the Sunliners)we’re known as an American musical group, formed in 1959, in San Antonio, Texas.

    The group’s members were all chicanos with the exception of Amos Johnson Jr., and their style was a blend of rhythm and blues, tejano, blues, and mariachi.They first recorded in 1962 for their own label, Sunglow. Okeh Records picked up their single “Golly Gee” for national distribution that year, and in 1963, Huey P Meaux, a producer from Louisiana and owner of Tear Drop Records, had them record a cover”Talk to Me”version of Little Willie John’s 1958 hit.

    The single “Talk to Me”.(b/w “Every Week, Every Month, Every Year”), released on Tear Drop Records (#3014), went to #4 on the Adult Contemporary chart, #12 on the US Black Singles chart, and #11 on the Billboard Hot 100 in October 1963. The group followed this release with several further covers – “Rags to Riches” (Tony Bennett) b/w “Not Even Judgment Day”, “Out of Sight-Out of Mind” (The Five Keys) b/w “No One Else Will Do”, and “La Cacahuata” (The Peanuts) b/w “Happy Hippo”.


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    “Paul Davis- I go crazy”

    “Paul Davis- I go crazy”

    “I Go Crazy” is a song written, composed, and recorded by American singer-songwriter Paul Davis. It was the first single he released from his 1977 album Singer of Songs: Teller of Tales, and his second-highest peaking pop hit, peaking at #7 on the Billboard chart in 1978. Inspired by a brief stay in the Bellevue psychiatric ward, the song entered the Billboard Hot 100 pop singles chart on 27 August 1977 and began slowly climbing, peaking in March and April 1978, before dropping off the chart the week after 27 May 1978. Overall, it spent 40 weeks (nine months and one week) on the Billboard Hot 100 charts, setting what was then the record for the longest run on that chart, of consecutive weeks or not.[1]


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    So, I’m kick-starting my bakes with this durian Indonesian layer cake (durian lapis or kek lapis durian) – a twist on a traditional favourite that will please those of you who are durian lovers. If you prefer traditional layer cakes, you can check out this recipe for Kueh Lapis Batavia.

    Now, I know that when most of us (at lease in my circle of friends) often think of baking a home-made lapis cake, it’s not hard to see how daunted or discouraged we can feel when we realise how tedious and long the process can be. Let’s face it – you’ll need about 30 minutes to prep your ingredients and make the cake batter, and then, there’s the average 8 to 10 minutes wait to grill each layer, which can work out to almost 2 hours for a 12-layer cake. And then, there’s all that time in between – the pricking, pressing, and spreading. So, you can expect a good 3 hours, most of it spent hovering by the oven, by the time it’s all good and done. Is it really worth it? In my opinion – one hundred percent, absolutely!


    Just a few things to note when making any Indonesian layer or lapis cake:

    You can achieve distinct and beautifully mocha-coloured layer lines, only if you brown the tops sufficiently to a deep or darkgolden brown (note the emphasis on dark, folks), just don’t end up burning the tops. And when it comes to deciding how many layers, it all depends on the amount of batter, and the size of your cake pan. Though, you would surely impress if you’ve got many, many layers, and as thin as possible. It takes some skill and careful watching to get the layers very thin, and browned, without over-baking or burning them under a grill. I’m not too ambitious, and am happy to aim for 10 to 12 layers.


    And something else I’ve picked up on from fellow food bloggers, it helps (a lot!) to use a fondant or lapis press to firmly ‘seal’ or press down each baked layer onto the one below it, before adding batter for a new layer. Pricking and pressing the layers will help eliminate the probability of gaps or air pockets appearing in between layers. This will give you a tight and tidy cross-sectional pattern when sliced.

    Don’t have a fondant or lapis press? No worries, I don’t either, and I ended up using a fairly heavy glass container (like the air-tight Lock&Lock ones) as a weight. If you’re using glass weights, do be careful though – press lightly and just briefly for 2-3 seconds in any one particular area, wipe the base dry of steam or condensation with a clean paper towel (or else the browned top may end up sticking to your glass base, and we can’t have that happen, can we?), before pressing the weight onto the next area.


    By the way, I get my supply of frozen durian puree from Ah Seng Durian located in Ghim Moh Temporary Market (you can check out their Facebook page here). I usually divide the puree into 150 to 200 gm portions, which are more or less the amounts that are called for in recipes using durian puree, and bag these in freezer bags. Frozen durian puree are good for up to 6 months, so I think you’ll have lots of time and opportunities to use them in your future bakes.

    So, I really hope you’ll have a go at it – this is a really easy cake to bake (have a good friend come over to help you – you’d be surprised how eager friends can be to see you torture yourself). But, the real deal is that once you’ve turned out a really good lapis cake based on a tried and tested recipe like this one here, you’ll wonder why you didn’t make home-made lapis cakes sooner! So…, let the feasting begin!


    Rate Recipe

    durian iindonesian layer cake recipeAn excellent easy-to-bake recipe for durian Indonesian layer cake (durian lapis cake), delicious as an everyday tea treat, and a festive cake for the Lunar New Year. (Source: ‘Layer Cakes: Baking with Love’ by Evon Kow)

    Servings Prep Time Cook Time Passive Time
    One (1) 8-inch square cake 30 minutes 2 – 2 1/2hours  


    • 150g shelled whole eggs
    • 250g egg yolks
    • 250g caster sugar
    • 1tbsp sponge gel/ovalette
    • 100g self-raising flour, sifted
    • 1tsp mixed spice
    • 150g durian puree, at room temperature
    • 250g butter, at room temperature
    • 2tbsp condensed milk

    Servings: 8-inch square cake


    1. Press durian puree through a sieve with the back of a metal spoon, scraping the underside of the sieve to obtain a fine puree.

    2. In an electric mixer fitted with a paddle attachment, beat butter and condensed milk on medium speed (speed 3 on my Kitchen Aid mixer) until light and fluffy, about 10 minutes. Set aside.

    3. Still using the electric mixer, now fitted with a whisk attachment, whisk whole eggs, egg yolks, sugar and sponge gel (ovalette) in a cleaned mixer bowl on high speed (speed 4 to 5) until mixture is thick and fluffy, about 6 to 8 minutes. Set aside.

    4. Combine sifted flour and mixed spice in a bowl. Add to the egg mixture and whisk at medium speed (speed 3) until well incorporated.

    5. Reduce mixer speed to low (speed 2), and add butter mixture in 3 batches, beating well after each addition until well combined. Add in durian puree and beat until well combined.

    6. Pre-heat the oven to 200 deg C (390 deg F). Set the oven rack in the bottom third of the oven. Grease and line the base of an 8-inch square cake pan. When oven temperature reaches 200 deg C, place the cake pan in the oven and heat for 2 minutes.

    7. Set the oven to GRILL mode. Spread 4 – 5 tablespoons of batter evenly over the base of the pan, and to all corners of the pan. Use the back of a metal spoon to level the surface. Grill until the layer is cooked and browned to a deep golden brown colour (read Recipe Notes below).

    8. Remove cake pan from the oven. Using a metal fork, prick holes in the cooked layer, and press down lightly on the entire surface with a fondant or lapis press (read Recipe Notes below).

    9. Continue to spread 4 – 5 tablespoons of batter for the next layer, and level evenly with the back of a metal spoon. Grill until cooked and deeply browned, prick holes and press to ‘seal’ the layers as before. Repeat process until all the batter is used up. Caution: Baking time will shorten as the cake increases in height, as the layers get closer to the top heating element in grill mode.

    10. When the last layer has cooked, switch from grill mode to bake mode at 180 deg C (top and bottom heat), and bake the cake for another 10 minutes, before removing from the oven.

    11. Remove cake pan from oven, set it on a rack to cool for 5 to 10 minutes. If you wish to have deep, lined impressions on the top of the cake, place a grid-wired cooling rack (with the legs or feet pointing up) on the top of the cake pan, aligning the lines of the grid with the sides of the cake pan. Then holding the cake pan and rack tightly together, flip over the cake pan and rack, so that the bottom of the cake pan is now facing up. Remove the cake pan, and let the cake completely cool on the rack. Flip the cake over again when completely cooled, and slice as desired.

    Recipe Notes

    #1. To achieve distinct and beautifully mocha-coloured layer lines, you will need to brown the tops sufficiently to a deep or dark golden brown (note the emphasis on dark, folks), just don’t end up burning the tops. And when it comes to deciding how many layers, it all depends on the amount of batter and size of your cake pan

    #2. If you don’t have a fondant or lapis press, you can use a fairly heavy glass container (like the air-tight Lock&Lock ones) as a weight. When using glass weights, do be careful – press lightly and just briefly for 2-3 seconds in any one particular area, wipe the base dry of steam or condensation with a clean paper towel, to avoid the browned top sticking to the glass base, before pressing the weight onto the next area.



    Posted by on September 18, 2017 in brunch



    Roast duck and wonton soup

    Roast duck and wonton soup

    45 MIN
    COOK:1HR 30 MIN

    SERVES: 4


    • 1 Chinese roast duck
    • 1 litre (4 cups) chicken stock 
    • 200 ml Kikkoman Less Salt Naturally Brewed Soy Sauce
    • 3 thick slices of ginger
    • 3 star anise
    • 2 pieces dried mandarin peel
    • 2 spring onions, thinly sliced, plus extra, thinly sliced, to serve
    • 1 garlic clove, finely chopped
    •  16 wonton wrappers
    •  4 baby bok choy, halved
    • 1 packet of thick rice noodles (cooked according to pack instructions)
    •  8 large shitake mushrooms, thickly sliced


    1. STEP 1:Remove each breast from duck in a single piece, leaving skin intact and refrigerate until required. Remove remaining skin from duck (discard), then shred remaining meat and set aside separately
    2. STEP 2:Coarsely chop duck carcass with a cleaver and combine in a large saucepan with stock, Kikkoman Less Salt Soy Sauce, ginger, star anise, mandarin peel, cinnamon and 500ml cold water.
    3. STEP 3:Bring to the boil; reduce heat and simmer, skimming fat and scum from surface occasionally, until well flavoured (45 minutes -1 hour). Strain into a clean saucepan and set aside
    4. STEP 4:Finely chop shredded duck meat, combine in a bowl with spring onion and garlic and set aside. Lay out four wonton wrappers, spoon a little duck mixture on one side of each,
    5. STEP 5:Brush edges lightly with water, fold wonton wrapper over and press to seal edges, ensuring there are no air bubbles
    6. STEP 6:Brush one corner of each half-moon with water, fold opposite corner over, press to seal and place on a tray. Repeat with remaining wrappers and duck mixture. Blanch wontons in a saucepan of boiling water until cooked through, drain and refresh
    7. STEP 7:Preheat oven to 200°C. Place duck breasts on an oven tray and warm through, then thickly slice. Meanwhile, bring duck broth to the simmer over medium-high heat
    8. STEP 8:Season to taste with white pepper and an extra splash of Kikkoman Less Salt Soy Sauce, add bok choy and mushrooms and simmer for 30 seconds
    9. STEP 9:To serve, divide cooked rice noodles amongst warm bowls, add wontons, sliced duck breast, and portion duck broth amongst each bowl, scatter with sliced spring onion and serve hot.

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    Posted by on September 18, 2017 in brunch



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