Leonard Cohen - Hallelujah
Now I've heard there was a secret chord
That David played, and it pleased the Lord
But you don't really care for music, do you?
It goes like this
The fourth, the fifth
The minor fall, the major lift
The baffled king composing Hallelujah
Hallelujah
Hallelujah
Hallelujah
Hallelujah
Your faith was strong but you needed proof
You saw her bathing on the roof
Her beauty and the moonlight overthrew her
She tied you
To a kitchen chair
She broke your throne, and she cut your hair
And from your lips she drew the Hallelujah
Hallelujah
Hallelujah
Hallelujah
Hallelujah
You say I took the name in vain
I don't even know the name
But if I did, well really, what's it to you?
There's a blaze of light
In every word
It doesn't matter which you heard
The holy or the broken Hallelujah
Hallelujah
Hallelujah
Hallelujah
Hallelujah
I did my best, it wasn't much
I couldn't feel, so I tried to touch
I've told the truth, I didn't come to fool you
And even though
It all went wrong
I'll stand before the Lord of Song
With nothing on my tongue but Hallelujah
Hallelujah, Hallelujah
Hallelujah, Hallelujah
Hallelujah, Hallelujah
Hallelujah, Hallelujah
Hallelujah, Hallelujah
Hallelujah, Hallelujah
Hallelujah, Hallelujah
Hallelujah, Hallelujah
Hallelujah. . .
I cooked this the other day. . . it is amazing and I highly recommend it.
This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. Although the meaty sauce is classically paired with tagliatelle (ribbon pasta just slightly wider than fettuccine), it also marries well with a variety of pasta shapes that trap the savory sauce.
Ingredients:
For sauce
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small onion, chopped fine
1 carrot, chopped fine
1 pound ground chuck
1 cup milk
1 cup dry white wine
a 28- to 32-ounce can whole tomatoes including juice
Make sauce:In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, and carrot, stirring 2 minutes. Add beef and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.
In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month. In an 8-quart kettle bring 7 quarts salted water to a boil. Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a heated large bowl immediately toss pasta with sauce.
Serves 6 as a main course.
From Gourmet Magazine February 1997
Some nice music, a rich desert, and someone you love (or alternatively want to get play doctor with) and you're good to go.
This is Ghazal 11 from an Iranian Poet named Hafez:
O wine-bearer brighten my cup with the wine
O minstrel say good fortune is now mine.
The face of my Beloved is reflected in my cup
Little you know why with wine, I always myself align.
Eternal is the one whose heart has awakened to Love
This is how Eternal Records my life define.
So proud are the tall beauties of the world
Outshines all the others this handsome spruce of mine.
O breeze if by chance you pass through friendly gardens
From me to my Beloved, please give a sign;
Ask why you choose to forget my name?
Will come the one to whom an audience you decline.
Intoxication pleases my Beloved and my Lord
To the wine, they would assign, my life's design.
What if on Judgment Day, no favor would be gained
From eating bread and leaving a forbidden water so fine?
Hafiz, let a tear drop or two leave your eyes,
May we ensnare the Bird of Union, divine.
The sea of the skies and the gondola of the moon
With the grace of the Master, radiantly shine. The paintings are from Iranian Painter Mahmoud Farshchin.
