美聲處處飄(一)

 

 

 

在一偶然的午後,幾位老友相約KTV,這次跟以往大不同了,大伙可是動了氣的大聲彪歌.

 

 

 

由於錄音器材及技術不良,(音質待改進)

 

這次先呈獻給各位兩首不同風格的曲子,

 

歌手表現的可圈可點,

 

絶對不亞於星光一班二班.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

若同學中有特殊才藝, 如鐵頭功, 鋼管舞…

 

請速入閣通知編輯,

 

定當到府攝影存檔昭告天下….

From foodnetwork Valentine recipes

http://www.foodnetwork.com/valentines-day-with-fn-chefs/video/index.html

Gianduja Souffle

Recipe courtesy Giada De Laurentiis

Prep Time:              40 min
Cook Time:              30 min
Level:                        Intermediate
Serves:                      6 servings


Ingredients
2 tablespoons unsalted butter
1 tablespoon sugar, plus 1/4 cup
1 tablespoon hazelnut liqueur (recommended: Frangelico)
1/2 teaspoon vanilla
3 ounces milk chocolate, chopped, plus 6 ounces chopped
1/4 cup all-purpose flour
1 cup milk
Pinch salt
4 eggs, separated
1/4 teaspoon cream of tartar

Directions

Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.

Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.

Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.

Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.

Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)

Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.

Chocolate Covered Strawberries

Recipe courtesy Aaron McCargo Jr.

Prep Time:           10 min
--
Cook Time:           5 min
Level:                     Easy
Serves:                   8 strawberries


 1 cup pretzel rods
1 cup almonds
3 (4-ounce) bars semisweet chocolate, melted (recommended: Valrhona chocolate)
8 long-stemmed strawberries
Directions

Chop pretzels and nuts and place in 2 separate bowls. Chop chocolate.


In a double boiler, melt chocolate until smooth and velvety.


Dip strawberries in chocolate and then in pretzels or nuts.


Place covered strawberries on a 1/2 sheet tray lined with waxed paper. Allow to set at room temperature and serve

Chocolate Mousse

Recipe courtesy Paula Deen, 2008

White Chocolate Valentines


Recipe courtesy Wes Martin

Prep Time:                      20 min
Inactive Prep Time:     2 hr 0 min
Cook Time:                     8 min
Level:                               Easy
Serves:                             About 3 dozen


Ingredients
Ingredients for 1 recipe Sugar Cookie Dough, at room temperature
1 teaspoon red gel paste food coloring
4 ounces white chocolate, melted
Pink gel paste food coloring

Directions

Start with Alton's Sugar Cookie dough recipe.

Equipment: 2 1/2-by-3-inch heart-shaped cookie cutter

Sift together flour, baking powder, and salt. Place butter and sugar in the bowl of a standing mixer and beat until light in color. Add the red food coloring, egg and milk and beat to combine. Proceed with recipe and chill for 2 hours.

Preheat the oven to 375 degrees F.

Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/4-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 1/2-by-3-inch heart-shaped cookie cutter, cut 36 hearts, re-rolling dough as needed. Place at least 1 inch apart on parchment-lined baking sheets, and bake until cookies are set but not brown, about 7-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.

To make striped Valentine hearts, transfer half of the melted chocolate to a disposable pastry bag, twist the end closed, and using scissors, snip a very small opening in the tip. Starting at the bottom of the cookie, apply gentle pressure to the pastry bag and drizzle lines of chocolate back and forth over the cookie, moving up as the chocolate flows. Allow chocolate to set before eating or packaging.

To make polka-dot Valentine hearts, color the remaining chocolate with pink food coloring to the desired shade of pink. Transfer to a disposable pastry bag, twist the end closed, and using scissors, snip a very small opening in the tip. Hold the pastry bag perpendicular to the cookie and apply gentle pressure to pipe a dot of chocolate. Release the pressure on the bag until the flow stops, and continue over the surface of the cookie, piping different sized dots, if desired. Gently tap the cookie to settle the chocolate and allow to set before eating or packaging.

Cook's Note: If gel paste food colorings are not available, add liquid food coloring until you achieve desired color. For pink, simply use a little red.

吳冠中（1919年8月29日－2010年6月25日），20世紀現代中國繪畫的代表畫家之一；吳冠中終生致力於油畫民族化及中國畫現代化之探索，堅韌不拔地實踐著「油畫民族化」、「中國畫現代化」的創作理念，形成了鮮明的藝術特色；他執著地守望著「在祖國、在故鄉、在家園、在自己心底」的真切情感，表達了民族和大眾的審美需求，他的作品具有很高的文化品格；國內外已出版畫集約40餘種，文集10餘種；曾任中央工藝美術學院教授、中國美術家協會常務理事，全國政協委員等職

 

香港中文大學在2006年12月7日舉行的第63屆學位頒授典禮上，向吳冠中頒授榮譽文學博士學位。

 

2010年6月25日23點52分在北京醫院逝世，享年91歲。

 

http://www.google.com/images?q=%E5%90%B4%E5%86%A0%E4%B8%AD&um=1&hl=en&tbs=isch:1&prmd=inl&ei=qMpeTM3wNIaksQPb08ipCw&sa=N&start=0&ndsp=20

 

http://baike.baidu.com/view/15934.htm

大事年表
　　1919年，出生于江苏省宜兴市。
　　1926年，就读吴氏小学。
　　1930年，入宜兴县县立鹅山小学学习。
　　1931年，小学毕业，考入无锡师范学校。
　　1934年，完成三年师范初中，入读浙江大学代办的工业学校电机科。
　　1935年，投考国立杭州艺术专科学校。
　　1936年，入国立杭州艺专习西画，兼学中国画及水彩画。
　　1937年，抗日战争爆发，校长林风眠率领全校师生，与人民一起撤离杭州。
　　1938年，艺专附中结业，升入本科学油画，师事常书鸿及关良。同时亦学习中国画。
　　1940年，转学中国画，成了潘天寿的学生，临摹了不少历代绘画精品。
　　1941年，仍迷恋油画色彩，转回油画系。
　　1942年，毕业于国立艺术专科学校。
　　1943年，于四川重庆沙坪坝青年宫举办第一次个人画展。
　　1946年，考取全国公费留学绘画第一名。
　　1947年，就读于巴黎国立高等美术学校。 
　　1948年，作品参加巴黎春季沙龙展和秋季沙龙展。
　　1950年，留学归国，任教于中央美术学院
　　1953年，任清华大学建筑系副教授
　　1956年，任教于北京艺术学院
　　1964年，任教于中央工艺美术学院
　　1970年，“文革”期间被下放到河北农村劳动
　　1973年，调回北京参加宾馆画创作
　　1978年，中央工艺美术学院主办“吴冠中作品展”
　　1979年，当选中国美协常务理事
　　1987年，香港艺术中心主办“吴冠中回顾展”
　　2007年8月31日，吴冠中在研讨会上。汪永基1991年，法国文化部授予其法国文艺最高勋位 
　　1992年，大英博物馆打破了只展出古代文物的惯例，首次为在世画家吴冠中举办“吴冠中——二十世纪的中国画家”展览，并郑重收藏了吴冠中的巨幅彩墨新作《小鸟天堂》
　　1993年，法国巴黎塞纽奇博物馆举办“走向世界——吴冠中油画水墨速写展”，并颁发给他“巴黎市金勋章”
　　1994年，当选为全国政协常委
　　1999年，国家文化部主办“吴冠中画展”
　　2000年，入选法兰西学院艺术院通讯院士, 是首位获此殊荣的中国籍艺术家，这也是法兰西学院成                              立 近二百年来第一位亚洲人获得这一职位 
　　2006年12月26日，香港中文大学授予吴冠中教授“荣誉文学博士”衔
　　2007年8月，湖南美术出版社出版《吴冠中全集》
　　2010年6月25日晚23时57分于北京医院病逝

艺术成就
吴冠中作品《山城》
　　吴冠中作品《山城》吴冠中是20世纪现代中国绘画的代表画家之一。他为中国现代绘画做出
了很大的贡献。
　　长期以来，他不懈地探索东西方绘画两种艺术语言的不同美学观念，坚韧不拔地实践着“油画民族化”、“中国画现代化”的创作理念，形成了鲜明的艺术特色。他执著地守望着“在祖国、在故乡、在家园、在自己心底”的真切情感，表达了民族和大众的审美需求；吴冠中的作品具有很高的文化品格。
　　从20世纪80年代开始，他的艺术观念和绘画创作就适应历史发展和时代的需要，推动了中国现代绘画观念的演变和发展。
　　吴冠中在美术创作和美术教育上取得了巨大成就，致力于油画民族化和中国画现代化的探索，在海内外享有很高声誉。多次在中国美术馆和全国十余个主要城市举办个人画展，并先后在新加坡国家博物馆、香港艺术中心、美国旧金山中华文化中心、伯明翰博物馆、堪萨斯大学艺术馆、纽约州圣约翰博物馆及底特律博物馆、大英博物馆、巴黎市立塞纽奇博物馆等举办画展。已出版个人画集50余种、个人文集有《吴冠中谈艺集》《吴冠中散文选》《美丑缘》《生命的风景》《吴冠中文集》等十余种。

人物语录
　　1、画家走到艺术家的很少，大部分是画匠，可以发表作品，为了名利，忙于生存，已经不做学问了，像大家那样下苦工夫的人越来越少。
　　2、整个社会都浮躁，刊物、报纸、书籍，打开看看，面目皆是浮躁；画廊济济，展览密集，与其说这是文化繁荣，不如说是为争饭碗而标新立异，哗众唬人，与有感而发的艺术创作之朴素心灵不可同日而语。
　　3、艺术发自心灵与灵感，心灵与灵感无处买卖，艺术家本无职业。

Delphine sent me a file with a lot of his works via e-mail, I can not copy here, I will forward to you later to share with you. 

 鄧麗君 （1953-1995）

˙本名：鄧麗筠
˙英文名：Teresa Teng
˙出生地：台灣省雲林縣褒忠鄉田洋村

 

http://www.teresa-teng.org/

 

 

 

 

 

 

雖然 鄧麗 君已逝世15年，每年她的忌日都有大批海內外歌迷前來追思。喜歡 鄧麗 君的歌迷，跨越了國界也橫跨老中青3代.  兩岸三地唯一不爭論的---最受愛戴的藝人 小鄧是也.

 

她是華人世界中珍貴的文化資產，歌聲跨越了時空、族群、政治，影響力更穿越國際. 聽聽她甜美的嗓音, 啍啍她的小曲, 彷如她仍陪伴在我們身旁.

 

 

 

 

Just read a classic recipe for your reference as follows: 

*******QUOTED*********

1881: Chocolate Caramels
This recipe appeared in The Times in an 1881 article titled “Receipts.” The recipe was signed “Fanny.”

3 tablespoons unsalted butter, plus more for greasing the baking dish

41/2 ounces bittersweet chocolate, chopped (about 1 cup)

1 cup whole milk

1 cup molasses

1 cup sugar

1 teaspoon vanilla extract

Softened butter, for cutting the caramels.

1. Butter an 8-by-8-inch baking dish. Clip a candy thermometer to the side of a medium, heavy saucepan. Combine the butter, chocolate, milk, molasses and sugar in the pan and cook over medium heat, stirring constantly, until the mixture reaches 248 degrees on the thermometer. Do this slowly, scraping the bottom of the pan with a silicon spatula (or a wooden spoon) so the mixture doesn’t stick and burn.

2. Wearing an oven mitt, remove the pan from the heat and add the vanilla to the hot mixture. Give it a quick stir, then pour the mixture into the buttered baking dish.

3. As soon as the caramel is cool enough to handle, transfer it to a cutting board and use a buttered chef’s knife (or scissors) to cut the caramel into ¾-inch-wide strips, and then crosswise into ¾-inch pieces.

4. When the caramels are completely cool, wrap them individually in wax paper, or layer in parchment paper in an airtight container. Store in a cool, dry place for up to 1 month. Makes about 100 pieces.

BACK STORY: In 1881, when this recipe ran in The Times, chocolate was a more unusual ingredient than the molasses that sweetens it.

GEAR: A thermometer helps, like the CDN TCG400 Professional Candy and Deep Fry Thermometer, available for $12.99 at Amazon.com.

TWEAKS: Toss in some chopped walnuts at the end of cooking. And while the candy is firming up, sprinkle the top with fleur de sel.

PRECAUTIONS: Making candy may seem a hot and dangerous business, but if you take your time and pay attention, it’s no more precarious than making jam. To be extra safe, wear an oven mitt on your stirring hand.

PEP TALK: Working with candy is all about temperature, and you are in full control. If, when slicing the caramel, it hardens too much, just slip it back into the baking dish and into a 200-degree oven to soften.

STORAGE: The best way to store caramels is in single layers between sheets of parchment or wax paper in a tin with a tight-fitting lid.

For more details follow the link: 

http://www.nytimes.com/2010/02/14/magazine/14food-t-000.html?emc=tnt&tntemail1=y

 

Astor Pantaleón Piazzolla (March 11, 1921 – July 4, 1992) was an Argentine tango composer and bandoneón player. His oeuvre revolutionized the traditional tango into a new style termed nuevo tango, incorporating elements from jazz and classical music. An excellent bandoneonist, he regularly performed his own compositions with different ensembles.

This is for the people who live in a life without freedom under the dictatorship and unable to speak freely.  

It is so sad that there are million of people in the 21st century still can not enjoy it. 

Freedom is basic right for a man. I hope one day all people can all enjoy it. 

Oscar Emmanuel Peterson, CC, CQ, O.Ont. (August 15, 1925 – December 23, 2007) was a Canadian jazz pianist and composer.

He was called the "Maharaja of the keyboard" by Duke Ellington, "O.P." by his friends, and was a member of jazz royalty.

He released over 200 recordings, won seven Grammy Awards, and received other numerous awards and honours over the course of his career.

He is considered to have been one of the greatest pianists of all time, who played thousands of live concerts to audiences worldwide in a career lasting more than 65 years.

The following is choir with lyric.

Richard Clayderman walks around in Paris.

We can see some wonderful moments he enjoyed in his country France. 

Richard Clayderman (born Philippe Pagès on December 28, 1953, Paris) is a French pianist who has released numerous albums including the compositions of Paul de Senneville and Olivier Toussaint, instrumental renditions of popular music, rearrangements of movie soundtracks, ethnic music, and easy-listening arrangements of most popular works of classical music.

 

In this video, Richard plays piano with young Chinese girl in the Forbidden City in Beijin. 

 

The melody is pretty oriental, bright and vivid. 

 

Hope you like it. 

 

 

Last Tango in Paris (Italian: Ultimo Tango a Parigi) is a 1972 Italian film directed by Bernardo Bertolucci which portrays a recent American widower who takes up an anonymous sexual relationship with a young, soon-to-be-married Parisian woman.

It stars Marlon Brando, Maria Schneider and Jean-Pierre Léaud. The film's raw portrayal of sexual violence and emotional turmoil led to international controversy and drew various levels of government censorship.

The MPAA gave the film an X rating upon release in the United States. After revisions were made to the MPAA ratings code, it was classified as an NC-17 in 1997.

MGM released a censored R-rated cut in 1981. The film has its NC-17 rating for "some explicit sexual content."

Gato barbieri 

Leandro Barbieri (born on November 28, 1934 in Rosario, Santa Fe Province, Argentina) better known as Gato Barbieri (Spanish for "Barbieri the Cat") is an Argentine jazz tenor saxophonist and composer who rose to fame during the free jazz movement in the 1960s and from his latin jazz recordings in the 1970s.

Moulin Rouge is famous cabaret (night club) in Paris. 

In 1850, Céleste Mogador, a leading dancer at the Bal Mabille - which later on became the Mabille Orchestra of the Moulin Rouge - invented a new dance, the Quadrille : eight breathtaking minutes in perfect hamony with Offenbach as undisputed master of music.
A boisterous rhythm, balance, flexibility, on the verge of acrobacy... and the Quadrille girls in their titillating costume turned the heads of the high society of Paris.

Le Quadrille, plus en chair, vaut surtout par la tradition qu'il offre, chaque jour, à ceux, hommes de tous les mondes, qui ont gardé la représentation d'un Moulin, asile du cancan, des jupes envolées, des corps renversés pour mieux s'offrir, des refrains carrés encadrés de puissants trombones et de cornets à pistons, dernière figure d'un symbole qui a quitté Paris depuis longtemps pour faire son tour du monde..."Furia francese".
Henri-Jacques. Moulin Rouge - 1925

This is most funniest moment for Julia Child with a lot of chicken.
She is the real queen among all the chickens.

This is the way I make the omelette for years. How about you?

   

Au clair de la lune mon ami pierrot, prêtes-moi ta plume
pour écrire un mot,ma chandelle est morte, je n'ai plus de feu,ouvres-moi ta porte,pour l'amour de Dieu.
Au clair de la lune, pierrot répondit:"je n'ai pas de plume, je suis dans mon lit vas chez la voisine, je crois qu'elle y est car dans sa cuisine, on bat le briquet"

Au clair de la lune, l'aimable lubin frappe chez la brune, elle répond soudain "qui frappe de la sorte?", il dit à son tour
"ouvres-moi la porte pour l'amour de Dieu"
Au clair de la lune, on n'y voit qu'un peu. on chercha la plume, on chercha le feu, en cherchant de la sorte, je sais ce qu'on trouva; oui je sais que la porte sur eux se ferma.
Category: Education

Julia Child is famous French Chef in US, 

David Letterman is one of the funniest talk show host. 

This film is full of fun. 

Enjoy it. 

Salade Niçoise

quoted from Bonjour le France

 

Or as the French would write it "salade niçoise". The cedila under the "c" makes it a soft "c" (like the first "c" in circus). Nice, as you know, is that famous ritzy vacation spot on the Cote d'Azur on the Southern French Riviera.

 

In the summer heat you can sit in one of many beach front restaurant, relax and turn a salad nicoise into an enjoyable light meal.

 

Without wanting to distort "la salade niçoise" you can really add the ingredients you enjoy and/or remove certain items that might be less tasty to your palate (anchovies). It's up to you, bon appetit.

 

Ingredients

1 lb (450 g) small new potatoes

1 lb green beans (French if you can)

2-3 tomatoes cut into wedges

mixture of a few salad leaves

4-5 spring onions

hard boiled eggs, 1 per person, in quarters

tin of chunks of tuna

4-5 anchovies

 

Vinaigrette: (some prefer this served on the side)

3 tablespoons white wine vinegar

2 teaspoons Dijon mustard

1 teaspoon garlic, smashed with salt until paste

Pepper to taste

9 tablespoons extra virgin olive oil

 

Directions

 

Prepare the the potatoes in their skins and the beans by boiling them.

 

Cut the potatoes into mouth-size chunks. Mix in the spring onions and beans.

 

Decoratively, lay out on a salad base. Place the tuna on the top in the center of the salad topped with the anchovies with the tomato and eggs as the outer coating. The colorful presentation is a good part of the pleasure.

 

Whisk the vinaigrette and pour over the salad.

Cheese Souffle

 

A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.

 

Cook Time: 35 min

 

Level: Difficult

 

Yield: 5 servings

 

Ingredients

Butter, room temperature, for greasing the souffle

2 tablespoons grated Parmesan

1 1/2 ounces (3 tablespoons) butter

3 tablespoons flour

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/8 teaspoon kosher salt

1 1/3 cups milk, hot

4 large egg yolks (2 1/2 ounces by weight)

6 ounces sharp Cheddar

5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)

1/2 teaspoon cream of tartar

 

Directions

 

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

 

Preheat oven to 375 degrees F.

 

In a small saucepan, heat the butter. Allow all of the water to cook out.

 

In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

 

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

 

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

 

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

 

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Monet resided at Givernt until his death. 

This is one of good place to visit. 

I hope we can have chance to visit it. 

Hope you enjoy it. 

Claude Monet  also known as Oscar Claude Monet or Claude Oscar Monet,

(14 November 1840 – 5 December 1926)

was a founder of French impressionist painting, and the most consistent and prolific

practitioner of the movement's philosophy of expressing one's perceptions before nature,

especially as applied to plein-air landscape painting.[2] The term Impressionism is

derived from the title of his painting Impression, Sunrise (Impression, soleil levant).

For details about his life, please refer the following link:

http://en.wikipedia.org/wiki/Claude_Monet

 

French Onion Soup

Recipe adapted from Julia Child, "The Way to Cook

Quoted from Foodnetwork.com