On 3 Nov 2005 at 12:06, Penny wrote:
> Dear Uncle Phaedrus,
> I recently became interested in an old song of Donovan's entitled
> "Wear Your Love Like Heaven." Its lyrics are usually rendered on
> Internet lyrics sites as follows:
> Color in sky prussian blue
> Scarlet fleece changes hue
> Crimson ball sinks from view
> Wear your love like heaven
> Wear your love like heaven
> Wear your love like heaven
> Lord kiss me once more
> Fill me with song
> Allah kiss me once more
> That I may, that I may
> Wear my love like heaven
> Wear my love like heaven
> Color sky havana lake
> Color sky rose carmethene
> Alizarian crimson
> Cannot believe what I see
> All I have wished for will be
> All of our race proud and free
> As you may have noticed, several of the lines in the song reference
> colors, in particular oil paint colors. I recognize "prussian blue"
> and "alizarin crimson," but I have not been able to find any
> referents for "havana lake" or "rose carmethene." I am beginning to
> suspect that these are not the correct lyrics, but rather a
> mis-hearing of a true oil paint color. Possibly "madder lake" for
> "havana lake"? "Rose carmine" for "rose carmethene"? Without more
> knowledge of oil paint, I'm a bit lost. Any suggestions for further
> Many thanks,
Yes, those are the correct lyrics. "Havana Lake" and Rose Carmethene"
are colors of oil paints as well, albeit rare ones.
Havana Lake is used in this Internet artwork:
Dream Screens by Susan Hiller
Havana Lake is also for sale in this art supplies catalogue:
The French Art Shop
Rose Carmethene is mentioned here:
Many people only know this song as part of the Love cosmetics TV ads. I notice that another Donovan song, "Catch the Wind", is also being used in a current TV ad.
Subject: about your answer about wear your love like heaven Donavan colors asked by penny Nov. 5th 2005
Date: Sunday, November 16, 2014 2:15 AM
The colors are referenced from Linel gouache paints used regularly at the
time by popular rock poster artists.
Heres a webpage with the info:
On 4 Nov 2005 at 14:32, Carolyn wrote:
> Here's an odd one for you.!.. Any recipes for "Huitlacoche"? yes it's
> spelled correctly and have had it growing in our annual garden and
> didn't know what it was. (we hit it with a stick!) Just thought it
> was interesting for your files. Carolyn
Amazingly, I found lots of recipes for this black corn fungus, which is considered
a delicacy in Mexico. See below.
Tamales de Huitlacoche
Recipe by Aaron Sanchez
1 cup instant corn flour (masa harina)
3/4 cup warm water
1/2 cup vegetable shortening
1/2 cup chicken stock
2 cans huitlacoche or 2 cups of fresh (Mexican truffle from the fungus
of ears of corn)
1/2 cup roughly chopped cilantro
1 (1-pound) package corn husks
1/2 cup cotija or queso anejo
For the tamales, moisten the instant corn flour with the warm water,
and set aside. Beat shortening in mixer until creamy and fluffy. Fold
in the corn flour and the chicken stock.
Mix well and set aside. In a blender puree huitlacoche and cilantro
with a little water until smooth. Add this mixture to the dough and
fold in well. Season with salt and pepper. Have cornhusks already
soaking in water.
To assemble the tamales, open the corn husks and place 1 spoonful
of dough in the center of the cornhusk. Fold over the sides of the
husk and secure with a piece of string. Repeat the process until
all the dough is finished. In a double boiler with a steamer insert,
steam the tamales for 40 to 45 minutes.
Remove tamales from the steamer and allow them to sit for 5 minutes.
Then open them and serve them with a sprinkle of cheese.
Recipe from Ellen and Tom Duffy
1-1/2 cups milk
3 Tablespoons flour
3 Tablespoons butter or margarine
2 Tablespoons Worcestershire sauce
4-6 drops Tabasco sauce
1 cup of Huitlacoche (or slightly more)
1 small yellow onion
1 clove garlic
2 Tablespoons bland oil or margarine or ghee (clarified butter)
1 cup chicken broth
Whirl together all ingredients in group "A" in a blender or food
processor until mixed. Cook slowly, stirring until white sauce
thickens. Chop finely all solid ingredients in group "B" and sauté
until tender--add the Huitlacoche last as it cooks a little quicker.
Whirl in blender or food processor with the chicken broth, add to
the cream sauce, heat and enjoy.
1. Substitute PickaPeppa sauce for the Worcestershire and Tabasco sauces.
2. Add 2 Tablespoons of chopped green chilies to group "B".
Arroz con Huitlacoche
1 cup rice, soaked 15 minutes in hot water, rinsed and allowed to
1/2 medium white onion, peeled and finely chopped
2 large cloves garlic, peeled and minced
2 tablespoons olive or vegetable oil
1/2 can huitlacoche, or chopped, fresh-cut huitlacoche from two ears
2 cups hot chicken or vegetable broth
1 cup fresh corn kernels (optional)
salt to taste
Sauté the rice, onion and garlic in the hot oil until the rice is
golden. Add the huitlacoche and cook until the juices that run out
evaporate. Stir in the hot broth and the corn, if using, plus salt
to taste, lower heat and cook, covered, until the liquid is absorbed.
Huitlacoche Para Quesadillas
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Huitlacoche
3 tb Peanut oil
1/4 Onion, med -- finely chopped
1 Garlic clove -- peeled &
- finely chopped
2 Chiles poblanos, small
1 Epazote sprig -- large
- (Mexican wormseed)
1/4 ts Salt
Roast and peel the chiles poblanos, then devein and cut into
strips. Cut the fungus from the corn cobs and chop it roughly.
Set aside. Heat the oil and cook the onion and garlic, without
browning, until they are soft.
Add the chile strips, huitlacoche, epazote, and salt and cook
over a medium flame until the mixture is soft and the liquid from
the fungus has evaporated--about 15 minutes.
Makes enough filling for 12 quesadillas.
On 1 Nov 2005 at 21:38, Ana wrote:
> Hi, Phaed,
> It is possibly known as Lekvar cake?
> Thank you for your responsiveness,
Perhaps. See below for recipes for both lekvar and lekvar cake.
Lekvar Cake - Hungarian Dessert
1/2 lb. margarine
2 whole eggs
2 c. flour (fill to top of measuring
1 tsp. baking powder
1 tsp. lemon juice
Grated lemon rind
1/4 c. milk
1 1/2 lb. lekvar or prune filling
1/2 lb. powdered sugar
6 egg yolks
1 lb. chopped walnuts
4 beaten egg whites
Mix margarine, eggs, flour, baking powder, lemon juice and lemon
rind, thoroughly. Use milk to make moist, less than 1/4 cup - dough
will be soft. Roll out between wax paper and spread on cookie sheet
(with sides). Spread 1 1/2 pound lekvar on the dough. Filling:
Mix powdered sugar and egg yolks until well blended. Beat egg
whites until stiff. Fold in walnuts to yolk mixture. Then fold in
egg whites. Pour over lekvar. Bake 30 minutes at 350 degrees.
Edges will be beige. Cool and cut into small squares. Sprinkle
powdered sugar on top.
Prune Butter (Lekvar)
6 lbs. prune plums or 2 boxes of
prunes for a small batch
Sugar to taste if necessary
Wash plums and remove pits, cut up into small pieces. Put into
heavy pot cook on top of stove with low flame or in oven at 250
degrees all day. Maybe 2 days. Cook until very stiff. Add a
little sugar if it tastes sour. Stir often as it will scorch if
cooked too fast. Use prunes in same manner as plums. Put into jars
and seal as you would jelly. Use as a bread spread or as a pastry
On 2 Nov 2005 at 18:04, Jean wrote:
> I am looking for a recipe my Grandmother used to make a Caramel
> Frosting from Kraft Caramels. It was delicious on a Butter Cake.
> I have searched and cannot locate it. If you could help me it
> would be wonderful!
> Thank you so much.
I don't know if this is the one your grandmother used, but it's the
only one I could find that called for Kraft caramels by name.
1 stick butter
2 cups sugar
1 small can evaporated milk
28 Kraft caramels
1 teaspoon vanilla
Dash of salt
Cook butter, sugar and milk to soft ball stage. Remove from heat;
add caramels,vanilla and salt. Stir until smooth. Ice your favorite
three-layer cake; you must work fast, as icing will harden.
I have found the ingredient listing for those particular essences
however I didn't come across any specific amounts. I guess it would
be up to the person using them to decide that for themselves. I am
including this in this email for you. You can put them up on your
website if you want to. I am also including a recipe for his Baby
Bam Essence. I hope these prove useful to you and your readers.
Emeril's Baby Bam Essence Spice Recipe
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Place all the ingredients in a mixing bowl
Stir well to combine, using a wooden spoon.
Store in an airtight container for up to 3 months.
You can add desired amount of cayenne if you want more heat.
Yields about 3/4 cup.
Emeril's Asian Essence
crushed red pepper
ground Chinese mustard
other spices as desired (Unknown. Maybe cumin or curry, etc.
Experiment with additional seasonings to desired flavor preferences.)
A versatile blend that adds a little heat and a lot of depth to all
meats, sauces and vegetables. You can either rub it into meats before
cooking or BAM! it on while you cook.
(The amounts are not known. The spices in the list I don't know what
they are, they are probably anything that gives it an asian flavor,
I guess. This was the only thing I could find on it.)
other spices as desired (Unknown. Maybe thyme or savory, etc...)
A no-sodium seasoning that enhances most Italian-style dishes.
Add a tablespoon to any homemade or jarred sauce, heat and spoon
over pasta, vegetables, or meat.
(Don't know the amounts on this one either. Experiment with
additional seasonings to determine your own flavor preferences)