Eugene Booker McDaniels was born in Nebraska on February 12th 1935. He scored a number 3 hit in 1961 with A Hundred Pounds Of Clay selling over a million copies. Another gold record followed with Tower Of Strength which was co written with Burt Bacharach reaching number 5 in the charts later the same year.
The vinyl on this Dutch issued record is in EX+ condition. You should note the music store label and name Danny on the front cover. £35
Postage is £10 (1-3 records). We mail on Fridays and always provide proof of posting.
Text 0044 (0) 7788 215744 or email deesu@hotmail.co.uk to reserve or for more information.
Christine Elizabeth Clark sang jazz and blues and recorded several popular Northern Soul hits including Love’s Gone Bad. She went on to write the screenplay for Lady Sings The Blues.
First published in 1998, it’s now available on Audible. Well narrated by Karl Jenkinson, this book gives a great insight to the life of this man. I read the book twenty five years ago and pleased to have a digital version.
What does it mean to be the Guv’nor?
Being unafraid, committed to defending honour and dealing with toe rags effectively. Growing up in 1960s Britain, the Krays and Richardsons were running the London crime scene and hard men like Lenny McLean were often called upon to do the business.
A man who often put family and friends before himself, knocked out the Mafia’s champion bare knuckle fighter in less than 3 minutes. You will warm to this gentle giant of a man and enjoy his stories of life lived the hard way.
Llapingachos (pronounced yah-peen-gah-chos) are fried potato and cheese cakes from Ecuador. Usually served with a peanut sauce, coriander and chopped salsa and for those who like it hotter, quick pickled red onions and extra chilli are ideal.
Serve with quick pickled red onions
🥘 2 pans 🍽 Serves 4 ⏱ 50 mins
🛒 14 ingredients €6 (V)
1 kg floury potatoes, peeled and cut into bite-size pieces
vegetable oil
2 small red onions, 1 finely chopped, 1 thinly sliced
2 tsp ground paprika
100g cheddar, grated
1 tbsp plain flour, plus extra for dusting
75g unsweetened peanut butter
50ml whole milk
½ tsp ground cumin
1 lime juiced
2 ripe tomatoes, finely chopped
coriander a small bunch, leaves picked and finely chopped
salt and freshly ground black pepper
Easy and fun to make
For the quick pickled onions 1 red onion, peeled and very finely sliced, Juice of ½ a lime and salt.
Step by step:
For the pickled onions, place the sliced onion in a bowl and cover with boiling water. Set aside for 5 minutes, then drain. Return the drained onion to the bowl and pour over the lime juice. Add salt to taste before serving.
Boil the potatoes in plenty of salted water for 15-20 minutes, until just tender, then drain well and leave to steam dry in the pan for about 5 minutes.
Put a good measure of oil in a frying pan to generously coat the base. Place over a moderate heat and add the chopped onion and the paprika and fry for about 8-10 minutes, until the onion is soft. Put to one side.
In a food processor, blend the peanut butter with the fried onion mixture, the milk and the cumin to form a sauce-like consistency. Cook in a small pan over a very gentle heat for about 5 minutes to warm and thicken slightly. Remove from the heat and keep warm.
Mix the sliced onion with the lime juice and a good pinch of salt. Leave to macerate for at least 2 minutes. Mix in the tomatoes and coriander and season to taste with salt and pepper. Transfer to a serving bowl and put to one side.
Make small golf-ball-size balls with the potato mixture and flatten each into a patty shape. Dust the potatoes in flour and shallow-fry in a little oil over a moderate heat for about 2 minutes on each side, until nicely browned. Be careful as you turn the patties over – they will be very delicate. Serve topped with the peanut sauce, tomato and onion salad and quick pickled onions. Add chilli sauce or sliced green chilli, if you like.
Notes:
Add chopped chicken or flaked fish if you like. Make sure you have a good slotted metal spatula handy for lifting the delicate potato cakes.
Adapted from New Kitchen Basics by Claire Thomson (Quadrille, £25)
Where is it? Benitachell is in the south east of Spain on the Costa Blanca. Situated in the region of Marina Alta and easily accessed from the N332 going through Teulada.
Flamingo Hills is a modern complex with views over the town and the Montgó mountains and within easy walking distance of shops and restaurants. The apartments are very well appointed with modern kitchens and bathrooms.
You will like…Free, easy parking right outside the apartment, the swimming pool just a few metres from the apartment with plenty of sunbeds. The complex is great for families with children and golfers will find Javea golf course just 3 km away.
There are some great cycling routes and nice beaches nearby. Javea and Moraira are just a few minutes drive away and the secluded coves of Moraig and Granadella are well worth visiting with diving and kayaking all available.
The power shower is superbThe kitchen is equipped with oven, hob and dishwasher.The bed is firm, and there is plenty wardrobe space.
Expect to pay around €50 per night. Pets are welcome and check in is from 3pm. Checkout from 11am.
Benitachell is about 90 minutes from Alicante airport and 10 minutes from Javea and Moraira
I recommend a walk to the harbour (about 45 minutes from The Parador) to the restaurant Café Mira Luna. The menu is modern, unfussy and four of us had lunch with drinks for €50. The staff are all happy to see you and the view across the harbour is stunning with sailing boats bobbing around in the crystal clear cobalt blue sea.
Just behind the cafe is the Església del mar (Fisherman’s Church) and this is well worth a visit whether you are practicing christian or not. The unique architecture is stunning and depicts the keel of a ship over a gigantic poured concrete structure.
Another nice restaurant on the sea front (10 minutes from the The Parador) is the Chabada. Serving modern european and traditional Spanish meals. Four of us had dinner with drinks for under €90.
Nomad is a fabulous hotel with a beachside location and a spa offering a range of treatments. Room rates start at €160 and the rooftop bar serves drinks and tapas from 1pm to 4pm.
View over the Mediterranean from the harbour
Delicio almuerzo con vistas al mar – Cala Bandida At the end of the beach above the diving school is Cala Bandida. They do a great all day food service, but if you just want a drink in a lovely shaded terrace overlooking the sea, this is the place to be.
Boil the chicken thighs with half the chopped onion in 1 litre chicken stock. Simmer for 25 minutes.
In a pan, fry off the chopped vegetables in the oil until softened and add the flour. Continue cooking, stirring regularly for 5 minutes. Add more oil if necessary.
Take the chicken out of the stock and set aside.
Sieve the stock onto the vegetables and cook until soft. Add the noodles and seasoning.
Pull the chicken apart and add it to the pot.
Stir through the crème fraîche and serve with crusty bread
Kallo stock cubes available from most supermarkets
Notes:
Use coconut milk and coriander for a more Asian flavour. We also add ginger and garlic for a variation
HEAL 