Otis Redding died in a plane crash just three days after recording "(Sittin' On) The Dock of the Bay". Since he had not yet finished the lyrics, he ended up whistling the ending, and this whistling was in the official version. Steve Cropper completed the songwriting after his death.
Released as a single in January 1968, it was Otis' first and only single to reach #1 on the Billboard Hot 100, where it spent four weeks at the top. The song won two posthumous Grammys and became one of the greatest classics in soul music.
Everyone COPY this video, share it far and wide. Paramount Skydance billionaire baby David Ellison can’t handle that Stephen Colbert is getting millions of views . @Youtube we will cancel our subscription as we did when we dumped @paramountplus.
Bittersweet last day of filming of the kitchen. Over 600 episodes and 12 of the greatest years of my life doing what I truly love. Teaching people to cook and sharing all of the information I have benefited from immensely! I am grateful for every moment with my cohosts. @SunnyAnderson@JeffMauro@KatieLeeKitchen and @guarnaschelli Also the incredible crew behind the scenes that were the most professional crew I’ve ever worked with! Till my next adventure. Carpe Diem.
@FoodNetwork #TheKitchen
“Love didn’t just play for Notre Dame. He built a legacy in front of us, run by unforgettable run.”
Going to miss Love!
Great article summing up his time at Notre Dame here!
Tender Chicken Breast in a Rich Garlic Mushroom Cream
Recipe Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
300 grams fresh mushrooms, sliced
1 teaspoon dried thyme
1 cup heavy cream
1/2 cup chicken broth (halal certified)
2 tablespoons fresh parsley, chopped
Directions:
Season the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side, until golden brown and nearly cooked through. Remove and set aside.
In the same skillet, melt the butter. Add the onion and garlic and sauté until the onion is translucent.
Add the mushrooms and thyme, and continue to cook for 5-7 minutes, until the mushrooms are soft and browned.
Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat and let simmer for 10 minutes, or until the sauce has thickened slightly.
Return the chicken to the skillet, spooning the sauce over the breasts. Cook for an additional 5-10 minutes, until the chicken is thoroughly cooked.
Garnish with fresh parsley before serving.
It was 2005 when Ozzy Osbourne, Elton John, Slash, Ringo Starr, Rod Stewart, Steven Tyler, Scott Weiland, and many more come together to record Clapton's 'Tears in Heaven'.
In January 2005, Ozzy Osbourne and Sharon Osbourne assembled an all-star cast to collaborate on "Tears in Heaven".
Sales from the recording benefited the Disasters Emergency Committee's Tsunami Earthquake appeal and the tsunami victims in Southeast Asia.
The line up included Gwen Stefani, Mary J. Blige, Pink, Slash, Duff "Rose" McKagan, Steven Tyler, Elton John, Phil Collins, Ringo Starr, Andrea Bocelli, Katie Melua, Josh Groban, Scott Weiland, Paul Santo, Robbie Williams, and Rod Stewart. Ozzy Osbourne and Kelly Osbourne also sang on the song.
Here is the original recording of the song.
Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
8 oz mushrooms, sliced
3 cups fresh spinach
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Season the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms and cook for 5 minutes, or until they release their juices and start to brown.
Add the minced garlic and cook for about 1 minute, or until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Pour in the heavy cream and stir in the grated Parmesan cheese and Italian seasoning. Cook for 3-5 minutes, or until the sauce thickens slightly.
Return the chicken breasts to the skillet, nestling them into the sauce. Cook for an additional 5 minutes to allow the flavors to meld.
Garnish with fresh parsley and red pepper flakes, if desired. Serve hot.