The World of Music – What Kind Do You Enjoy?

In my life growing up, I have had the pleasure of listening to so many types of music, especially from my culture, and while traveling to tropical Caribbean destinations. I am into the Armenian, Arabic, Greek, Persian, Lebanese, Bachata, Steel Drums, Merengue, Mariachi, Salsa, Cuban, Reggaeton, Spanish, Latin, Italian, Pop, Alternative, Zumba, Reggae, Fete, Soca, Caribbean Music, Tropical Music, Nature Music, and sometimes I enjoy listening to the 80’s and 90’s to bring back the days of great quality music. I even listen to the 70’s too although I was not around back then, but I did grow up with a lot of different types of music which has been amazing.

Nowadays, I have been listening to a lot of tropical music which makes me feel like I am on the beach with the salt water, the ocean breeze and so much more. Music is a universal language that everybody understands and there are so many types, its countless.

What kind of music do you and your family and friends enjoy? Do you enjoy it on your own, or with people? What gets you in the mood? Do you have days where you listen to one type and another day another type? I am sure for every mood there is music. Would love to hear from you.

Keep Calm and Music on! 🙂

Pasta Lovers Unite – Loving All Kinds

I have been loving pasta for as long as I can remember. I remember when I was 8 years old. I made my very first pasta dish with of course the supervision of my mom. She started getting me in the cooking mode since I was 7 years old and she taught me the basics from making pasta sauce from scratch and how long to boil the pasta for and then as I got older when I was 14 years old, I began to do it all myself without supervision anymore and they love my pasta’s I make. Now I do an assortment. I do lasagna, fettuccine Alfredo and a whole bunch of other styles of Pasta. I love tortellini, rigatoni, fuccilli, elbow macaroni, linguine, and among other really awesome styles. For all those connoisseur’s for pasta, I am sure you can all relate to the passion. I think all of us pasta lovers have this different type of food passion and I am sure all of us can eat this everyday. 

Too many carbs though, but I do not care, Pasta is good for you. You may not believe it, but it really is and a good nutrition factor. There are some people who go overboard and go to extremes when dieting, I believe that nobody should diet. All it is, is to watch your portion control and who cares if you have a little more, but pastas have durum semolina, and all kinds of nutrition packed into it.  God bless this food. Spaghetti, Penne Rigate, Tagliatelle, Cannelloni. I have come up with so many recipes, and different styles of how to create and make that perfect sauce, and that perfect blend of tastes. Some can be done with Veggies, an array of meats, Seafood pastas, cheese pastas, pasta salads, Olive oils, vinaigrette,  I would love to get the accessories to make pasta from scratch for my Kitchen Aid stand mixer, but its so expensive to buy, So for the time being I want to try and do different pastas on my own and get the dough recipes and then cut the dough into Tagliatelle Nests, and get them all pretty. There are also small shells, linguine, and so many several types.

In the world, mostly Italy and few other places, pasta, spaghetti is very well know around the world, and different people make it different ways. what are some of your favourite pasta dishes? What do you work with? I would love to venture off to Italy and go on a Food Trip tour and taste and get the feel of how important Pasta is to those regions and to the cultures. I would love to go on a culinary adventure and get more personal with top chefs, Pasta Experts and so much more. The possibilities are endless and its such a beautiful thing.

  P-A-S-T-A …. yum yum yum. Bon Apetit…..

Talin’s Chicken Mushroom Fettucine Alfredo

Cooking is one of my favourite things to do. One of my favourite dishes are Chicken Mushroom Fettucine Alfredo. It seems like its a complicated dish to cook, but it really isn’t. Now to start:

To prepare the chicken:

1. Start by getting a bag of Chicken Leg Quarters — there should be 4-5 of them in the bag.
2. Wash with luk-warm water and take off all the skin and the film on top.
3. place the clean chicken into the pot, fill it up with water.
4. Boil the chicken for a good half hour to 45 minutes…
5. after chicken is cooked, place them on a plate and let cool for 20 minutes.
6. Then take off the chicken meat into pieces… discard the bones of course.
7. You are done with the chicken… put the meat aside…

To prepare the Mushroom/Sauce
(DO NOT COOK the Sauce…. YET)

1. Chop about 5 or 6 Mushrooms.
2. Open up 3 cans of Mushroom soup mix
3. Put about a teaspoon of Black Pepper or Cracked Pepper
4. 1-2 Tablespoons of Oregano
5. 1 teaspoon of Salt
6. 1 teaspoon of all spice.
7. Put the Chicken meat in.
8. Mix it together. — Let it be for 5-10 minutes until the flavours incorporate with each other.

To prepare the Fettucine/Tagliatelle noodles:
(instead of throwing out the chicken water, use it for the noodles)

1. Bring the water to boil. if more water needed, just simply add because the water from the chicken would drain a bit due to the cooking process.
2. Put the noodles in – cook them for about 10 minutes until al dente

To Prepare the Full Fettucine Alfredo Chicken Mushroom:

1. Get a pyrex from an anchor brand or something
2. Spray the whole pan with Pam until fully covered so it will not stick to the pan.
3. Put the Noodles in first…
4. Add the Mushroom/Chicken Sauce Mix with the bits inside.
5. Add a cup and a half of Mozzerella Cheese, begin mixing it together until all noodles have come in contact with it. Make sure it is even throughout the pan…
6. to make it a browned effect up top, fill the top with parmesan cheese powder

To Cook:

1. pre-heat the oven to a 350 degrees convectional.
2. as soon as pre-heat has been done, put the pyrex into the oven.
3. Let cook for 30-45 minutes or when desired… all ovens dont have the same strength so it depends.
4. when you see the top thats turning to be golden brown, it should be done, but dig into the fettucine to see if there is smoke coming out from it.
5. after cooking, let stand for 3-5 minutes then SERVE.

— Leftovers can be left for the next day ONLY —

BON APETIT!