“Sarah Brightman – Don’t Cry for Me Argentina”

Don’t Cry for Me Argentina” is a song recorded by Julie Covington for the 1976 concept album, Evita, and was later included in the 1978 musical of… Read more ““Sarah Brightman – Don’t Cry for Me Argentina””

Faouzia & John Legend – Minefields

Faouzia, is a Moroccan-Canadian singer-songwriter and musician. At fifteen, she won Song of the Year, the Audience Award, and Grand Prix at the 2015 La Chicane Éléctrique. She began posting her songs and other covers on YouTube which led to a contract with Paradigm Talent Agency.

Faouzia is featured in the song Battle on David Guetta’s studio album “7”, announced on 24 August 2018. In a French language interview with Le Matin, Guetta noted Faouzia’s great voice, powerful vibrato, and unique style for why he chose her for his album.

She also featured in the song Money on French rapper Ninho’s studio album “Destin” and the song got certified “Gold Single” on 9 July 2019.

In April 16 of 2020, she was invited by Kelly Clarkson to do the Arabic cover of her song “I Dare You”. About a month later, the Swedish EDM duo Galantis invited her to feature in their song “I Fly” for the soundtrack of the movie SCOOB!.

As of December 2020, her Spotify profile has 2.5 million monthly listeners. And with John Legend, an American singer, songwriter, record producer, the song “Minefields” co-written by Faouzia, Sam Martin, Ali Tamposi, and J Kash was issued on Nov 5 2020 and released as a duo ballad, with her video featuring Charlie Puth on Piano.

Legend is also an actor, film producer and philanthropist. he has previously collaborated with already-established artists and signed to Kanye West’s GOOD Music.

Legend has sung on Jay-Z’s “Encore”, Alicia Keys’s “You Don’t Know My Name”, Dilated Peoples’ “This Way”, Slum Village’s “Selfish”, Fort Minor’s “High Road”, and played piano on Lauryn Hill’s “Everything Is Everything”. Legend’s single “All of Me” from his fourth studio album Love in the Future (2013) was a Billboard Hot 100 number-one hit.

SPADA SAX  “Lady In Red”

The Courtesy of Pinterest

Alexis Espada, Saxophonist and Natural Professional Singer of the Santa Isabel Town. He has an artistic career of 28 years and more than 10 years of musical studies. He is currently working on his New Record Production. On the following video, Espada performs his cover of “The Lady in Red” by British-Irish singer-songwriter Chris de Burgh. It was released in 1986 as the second single from the album Into the Light. The song was responsible for introducing de Burgh’s music to a mainstream audience worldwide.YT

Music Video Produced By Monky Films. Directed by Luis (MonkyKam) Echevarria.

Collin Hauser – Ain’t No Sunshine (Bill Withers Cover with Saxophone)

A live, acoustic cover of Ain’t No Sunshine by Bill Withers. What a treat to have Joel Cross and his amazing guitar techniques on this. I finally had the chance to put down the guitar and play a little saxophone. I might have been trying to channel some Stan Getz, haha! We thought it would bring some soul to an acoustic, folky sound. We hope you enjoy! YT

Green Tea Biscotti

KellyChai

“Biscotti” is the plural form of biscotto. The word originates from the medieval Latin wordbiscoctus, meaning “twice-cooked/baked.” Biscotti traditionally are served with a drink, into which they may be dunked, they more frequently accompany coffee, including cappuccinosand lattes, or black tea.

Ingredients

2 1/2 cup cake flour

3/4 cup granulated sugar

1/2 tsp baking powder

2 1/2 tbsp Green tea powder

4 tbsp unsalted butter, melted

3/4 tsp salt

1/2 cup chopped nuts you like or chocolate chips

3 eggs

Steps

Preheat the oven to 350°F. Apply baking sheet. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, matcha, and salt. Set aside.

In another medium bowl beat the eggs and melted butter. Add the flour mixture to the bowl and stir until well combined, and a sticky dough is formed. Fold in the nuts.

Turn the dough out onto a lightly floured surface and knead gently. Divide into two equal portions. With floured hands, roll each portion into a log approximately 12 inches long, flattening the top slightly.

Transfer logs to a baking sheet. Bake until lightly browned and firm to the touch, about 25 minutes. Remove the logs from oven and let stand until cool.

Reduce oven temperature to 275°F. Transfer the cooled logs to a cutting board and slice them into ½-inch thick slices. Lay the cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. Using tongs, turn the cookies over and bake until slightly dry, about 15 to 20 more minutes.

Cool the biscotti on wire rack and you may enjoy with coffee or tea.

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