Musica, poesia

Donne moi la flute

Each human being is like a living flute. Delightful music is produced when the breath of divine that live inside us flows through this hollow reed. We are the musicians of our Universe. And our melodies could live forever in the memory of our beloved.

“Give me the flute and sing
For singing is a secret of existence
And the wailing of the flute remains
After the vanishing of the world

Have you taken the forest, like me
As a home, instead of palaces
So have you followed the waterfalls
And climbed the rocks

Have you bathed in fragrance
And were you dried by light
Have you drank the dawn as wine
From cups of ether?

Have you sat in the afternoon
Like me, between grab vines
And the clusters hanged
Like chandeliers of gold?

Have you taken the grass as bed
And the space as blanket
Humbled of what’s coming
Forgetting what has passed?
Give me the flute and sing

And forget the illness and the medicine
For people are lines,
Written, but by water!

(Gibran Khalil)

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Musica

Candeia, Brazilian Songs (02)

Portuguese/English

Embora a musica tenha sido eternizada na voz de Cartola, o compositor dela foi Antonio Candeia Filho, popularmente conhecido como Candeia. Ele viveu uma vida curta e intensa, falecendo aos 43 anos, sendo que destes os ultimos 13 anos foram em uma cadeira de rodas. E talvez porque sua vida tenha sido tão curta muitos de seus versos são atribuidos a outros sambistas e cantores brasileiros.
Although this music has been eternalized in Cartola’s voice, this song was composed by Antonio Candeia Filho, known popularly as Candeia. He lived a short and rough life, dying suddenly at age 43, of which the last 13 years have been passed in a wheelchair. And unfortunately , because his life was so short, many of his verses are attributed to other Brazilian samba singers.

Deixe-me Ir /Let me go

Let me go, I need to wander
I’ll go around, seeking
To laugh, so as not to cry (repeat)
I want to watch the sun rise, to see the rivers’ waters flow
To hear the birds sing
I want to be born, I want to live
Let me go, I need to wander
I’ll go around, seeking
To laugh, so as not to cry
If anyone asks after me, tell them I’ll only come back after I find myself
I want to watch the sun rise, to see the rivers’ waters flow
To hear the birds sing
I want to be born, I want to live… (repeat)

poesia

Bric-à-brac

Minha vida é uma caixinha de musica, cheia de quinquilharias,

Bijouterias baratas, conchinhas minusculas

Botoes de roupas que não mais exitem

Uma coleção de pequenezas

Que ganhei, comprei, encontrei ou roubei aqui e acolá.

Onde sempre está a tocar musicas antigas.

Uma caixa de musica cheia de  gavetas e compartimentos que

Quando abertas revelam perfumes de terras distantes

De alguns mundos por mim criados e que ninguem nunca visitou

E, um bom observador,

É capaz de encontrar o compartimento secreto,

Onde guardo meu coração,

Este objeto singular, que ainda mira

Com grande espanto para o Amor.

…………………………………………………………………………………………………………………………….

 

 My life is a little music box, full of bric-à-brac

Cheap jewelry, tiny little shells,

Buttons which belongs to a clothes that don’t exist anymore

A collection of smallness

Which  I earned, bought, found or stole here and there,

Where  is always playing old songs.

A music box full of small drawers and side compartments that

When it opened reveals  fragrances  from distant lands

And some worlds created by me that no one never even visited.

And, a careful observer,

Is capable to find a secret compartment

Where I keep my heart,

This singular object that still gazes

With a great astonishment to Love.

 

russo

 

Gastronomia, mon petit bistrô, Receitas, receitas&memories

Le Jardin de Perséphone

Minha avó Flora fazia o melhor couscous do mundo, eu me lembro que ela passava azeite de oliva em minhas maos pequenas e eu  colocava um punhado deles na mao e esfregava, era uma bacia cheia deles, era o segredo dela, passar azeite de oliva neles assim o cousocus ficava soltinho. Eu adorava brincar com aqueles grãos dourados e mágicos. Outro segredo é cozinhar os ingredientes em fogo baixo e lento. Eis aqui minha versão para este prato fabuloso da minha infancia. O couscous é uma das delícias oriunda do Norte da Africa, muito comum entre os Berberers.

My grandmother Flora used to cook the best couscous of the world, in my memories I remember that she passed  olive oil in my little hands, and I hold a handful of couscous and I rubbed my hands, it was a bowl full of couscous. This is her secrets, use olive oil to make the couscous always fluffy. I loved to play with those golden and magical grains. Another secret is to simmer the ingredients over a low heat. I created a version to this fabulous dish from my childhood. The couscous is my favourite delicacy from northern  Africa, very common between the Berbers.

Ingredientes

  • 200 gr couscous marroquino
  • 450 ml de agua
  • 3 cravos
  • 1 pau de canela
  • 2 anis estrelado
  • 5 gr de gengibre em pó
  • 10 gr de cardamomo moído
  • noz moscada
  • 5 grãos de pimenta do reino
  • 20 ml de azeite de oliva
  • 20 gr de manteiga
  • 150 gr de beterraba ralada
  • sal
  • 50 gr de nozes
  • 50 gr de amendoas
  • 50 gr de castanhas de caju
  • 100 gr de uvas passas
  • 1 colher de manteiga
  • 1 colher de chá de agua de rosas
  • Flores comestiveis
  • salsinha picada

Modo de preparo

  1. Numa frigideira coloque uma colher de sopa de manteiga e doure as nozes, as amendoas e as castanhas, até soltarem o perfume característicos de seus oleos essenciais. Reserve.
  2. Coloque numa panela a agua, os cravos, a canela em pau, o anis estrelado, o gengibre, cardamomo, noz moscada, grãos de pimenta, o azeite de oliva, a manteiga, a beterraba ralada e o sal. Aqueça até ferver.Coe e reserve.
  3. Num bowl coloque o couscous e acrescente o caldo de beterraba já coado e ainda quente, junte as uvas passas e deixe hidratar por cerca de 15 minutos.
  4. Coloque as nozes, amendoas e castanhas, misture bem. Acrescentea agua de rosas e a salsinha picada , misture bem.
  5. Enfeite com flores comestiveis.

 

IMG_20170208_220358

 

Ingredients:

  • 200 gr  couscous
  • 450 ml of water
  • 3 gloves
  • 1 stick of cinnamon
  • 2 star anise
  • 5 gr of ginger powder
  • 10 gr of ground cardamom
  • nutmeg
  • 5 grains of black pepper
  • 20 ml olive oil
  • 20 gr of butter
  • 150 gr of grated beet
  • salt
  • 50 gr of walnuts
  • 50 gr of almonds
  • 50 gr of cashew nuts
  • 100 grams of raisins
  • 1 tablespoon of butter
  • 1 teaspoon of rose water
  • Edible flowers
  • Chopped parsley

Preparation

  1.  In a frying pan melt a tablespoon of butter and cook the nuts (walnut, almonds and cashew) until you smells the scent characteristic of their essential oils. Reserve.
  2. In another pan put the water, cloves, cinnamon sticks, star anise, ginger, cardamom, nutmeg, pepper, olive oil, butter, grated beets and salt. Heat to a boil. Strain this broth and reserve.
  3. In a bowl, put the couscous and add the already cooked and still hot “beet broth”, add the grapes raisins and allow to hydrate for about 15 minutes.
  4. Put the walnuts, almonds and nuts, mix well. Add the rose water and chopped parsley and mix .
  5. Garnish with edible flowers.

Para ouvir:

 

mulheres na musica, Musica

Roza de las Rosas

Roza Eskenazi was a Greek diva who saved fellow Jews during the brutal German occupation of Greece. Roza was born to a poor Sephardic Jewish family in Istanbul and raised in Thessaloniki. Roza was discovered by a Greek tavern owner who heard her singing while working as a house cleaner. By the early 1930’s, Roza was a star performer who recorded 300 songs for Columbia records. She was the charismatic queen of rembetika, the Greek blues, and often compared to Billie Holiday.


Germany invaded Greece in 1941. Roza, then running a popular nightclub, avoided deportation because of a faked baptismal certificate. She risked her own safety by hiding Jews and resistance fighters in her own home, saving dozens from deportation to Auschwitz. Roza was arrested and imprisoned by the Germans, but was released before they found out she was Jewish. She spent the rest of the war in hiding. After the war, Roza’s career waned, but her music was rediscovered in the 1970’s, a few years before her death in Athens in 1980.

Gastronomia, Mon Bistro, Segredos de cozinha

Une chanson douce

Portuguese/English

Romã é uma das frutas que tem para mim memória afetiva. Na casa de minha avó havia um pé de romã, me lembro do sabor dos sucos, do chá gelado durante o verão, bem como  das codornas com molho de romã. Romã também me lembram uma viagem que fiz para o Chile, onde estive em Viña del Mar na casa de uma amiga-irmã, era época de romã, passamos muitas tardes e noites conversando e comendo romãs. Foi a primeira vez que minha filha experiementou a fruta , e adorou. Era época de romãs também quando estive em Malága e Granada na Espanha, e passeando pelas ruas podiamos ver nos jardins das casas pés de romãs carregados, e degustar deliciosos sucos de romãs nos restaurantes, comprar romãs no mercado de Malága. Algo em Malága me remetia a casa de minha avó, talvez o idioma, os aromas, as romãs apenas confirmaram a sensação de “estar em casa”.

Infelizmente a receitade minha avó se perdeu e aqui escrevo uma criada por mim.

Pomegranate is one of  the fruits that brings to me affective memory. There was a pomegranate tree in my grandma’s house, I remember the taste of the juices, the cold tea with pomegranate with mint leaves during the summer , as well as the quail with pomegranate sauce. Pomegranate reminds me too a trip to Chile, when I visited one of my best friends who lives in Viña del Mar, it was pomegranate season , we spent afternoons and night just talking and  tasting pomegranates. It was the first time my daughter taste this fruit, and she loved it. It was pomegranate season too when I went to Malága and Granada in Spain, while I walked through the streets it was possible to see the gardens of the houses with pomegranate tree full of them, we drunk delicious pomegranate juices on restaurants, we bought pomegranate in central market of Atarazanas (amazing market in Malága). Something in Malága reminded me my grandma’s home, maybe the language, the aroma, the pomegranate just confirmed the homelike atmosphere.

Unfortunately the recipe of quails of my grandma get lost and here I create a new one.

 

20180526_162917.jpg

 

Podemos utilizar galinha assada ou codorna assada,  esta marinada  acompanhada de legumes  e arroz jasmin é dos deuses!!

Ingredientes:

  • 1 galinha caipira com cerca de 1,5 kg
  • 200 g de cenouras baby
  • 500 g de abóbora hokaido ou manteiga, cortada em fatias
  • ramo de ervas (eu uso salsinha e louro apenas, para não interferir no gosto da marida)
  • pasta feita com manteiga (2 colheres de sopa) , sal, pimenta do reino preta, salsinha picado, alho picado.

Marinada para a galinha:

  • 200 ml de sumo de romã
  • 3 ou 4 colheres de sopa de sementes de romã para decorar
  • 2 colheres de sopa de vinagre de vinho tinto
  • 1 colher de sopa de mel
  • 1/2 colher de chá de cravinho moído
  • 2 dentes de alho esmagados
  • 4 hastes de hortelã
  • Sal a gosto
  • Pimenta preta a gosto

We can use roasted chicken or roasted quail, this marinade accompanied by vegetables and  jasmine rice is wondrous !!

Ingredients:

  • 1 free range chicken about 1.5 kg
  • 200 g baby carrots
  • 500 g hokaido pumpkin or butternut squah, sliced
  • branch of herbs (I use parsley and bay leaf only, so this way do not interfere with the taste of the marinade)
  • a kind of paste made with butter (2 tablespoons), salt, black pepper, chopped parsley, chopped garlic.

Marinade for the chicken:

  • 300 ml of pomegranate juice
  • 3 or 4 tablespoons of pomegranate seeds to decoration
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon ground cloves
  • 2 cloves garlic, crushed
  • 4 stems of mint
  • Salt to taste
  • Black pepper to taste

 

20180526_162742.jpg

Preparo:

  1. Coloque dentro da galinha o ramo de ervas.
  2. Delicamente com os dedos, descole levemente a pele e passe a pasta de manteiga com temperos, em todo peito e sobrecoxas, de modo que a pele não saia mas que entre a pele e a carne fique uma camada desta pasta.
  3. Coloque a galinha com o peito para cima numa assadeira, misture todos os ingredientes para a marinada e regue a galinha com a mesma. Passada meia hora vire a galinha de forma a ficar com o peito para baixo e deixe assim por mais meia hora pelo menos.
  4. Aqueça o forno a 200°C
  5. Coloque a galinha num bowl, peito virado para baixo para que não fique seco. Se ela tiver bastante gordura não junte azeite. A gordura é bastante saborosa e se possível asse-a assim.
  6. Retire os alhos e folhas de hortelã da marinada e regue a ave com ela
  7. Deixe a galinha em fogo alto 240°C para selar , uns 10 a 15 minutos. Abaixe o fogo para 200°C
  8. Leve ao forno por 30 minutos. Passado esse tempo vire a galinha com o peito para cima, cubra com papel de alumínio e asse por mais 30 minutos. No fim desse tempo verifique se está assada, espete um palito na coxa e se os sucos saírem transparentes (sinal de que está assada) retire o papel de alumínio e asse por mais 10 a 15 minutos só para ganhar cor.
  9. Asse os vegetais à parte durante cerca de 20 minutos, salpicados com um pouco do molho de assar a galinha, sal e pimenta preta a gosto.
  10. Antes de servir, retire a gordura acumulada na superfície do molho que pode guardar no frigorífico para assar batatas ou vegetais. Decore a galinha com bagos de romã e folhas de hortelã e leve à mesa com os vegetais e  molho à parte.

tea

 

Preparation:

  1. Put the herb branch inside the chicken.
  2. Delicately with your fingers, gently peel the skin and pass the butter paste with spices across chest and thighs, do not remove the skin but leave between the skin and the meat  a layer of this paste.
  3. Place the chicken breast up in a bowl, mix all the ingredients into the marinade and drizzle the chicken with it. After half an hour turn the chicken so that the chest is down and leave it for at least another half an hour.
  4. Preheat the oven to 200º
  5. Place the chicken on a baking pan, breast side down so it does not get dry. If it has enough fat do not add olive oil. The fat is quite tasty and if possible bake it with it
  6. Remove the garlic and mint leaves from the marinade and pour all over the bird
  7. Leave the chicken on high heat (around 240 ° C) to seal, about 10 to 15 minutes. So, put in 200°C.
  8. Bake for 30 minutes. After this time turn the chicken with the breast up, cover with foil and bake for another 30 minutes. At the end of this time check it, pierce the thigh with a skewer and if the juices run clear, remove the foil and bake for another 10 to 15 minutes just to gain color.
  9. Roast the vegetables apart for about 20 minutes, sprinkled with a bit of the chicken gravy, salt and black pepper to taste.
  10. Before serving, remove the grease accumulated on the surface of the gravy, it can be stored in the refrigerator to bake potatoes or vegetables. Garnish the chicken with pomegranate seeds and mint leaves and bring to the table with the vegetables and gravy aside

 

Para ouvir/ To listen