Author and Children’s Poet Kenn Nesbitt
Welcome to our fourth episode of My Symphony Of Life. On this episode we will be talking about topics such as: Spring is in the air. Spring forward, Spring Clean, and Spring Fashion. It’s motivation and action time. Time is of the essence! We will have calendar dates on what’s going on in the Baton Rouge Metro area. I’m also giving a shout out to all the local and national touring bands that we’ve featured on The Tour Bus Music Show at www.audiosmaximus.com. We’ve been meeting and making friends with a lot of new people. We’re featuring several special guests on this show. In order of appearance: an interview with author/children’s poet Kenn Nesbitt. His work has also appeared in magazines, television and audio CDs. He has an interactive website available for kids, parents and teachers at www.poetry4kids.com. We also have two guests featuring in our cooking segment: Steve and Julie Blaze. Steve is the lead guitarist and founder of the rock group Lillian Axe. They will be sharing with us Death By Chocolate recipe that Steve submitted to the cookbook “Mosh Potatoes” http://www.moshpotatoescookbook.com. You can see Lillian Axe’s touring schedule at www.lillianaxe.com. We will also be talking about Acrostic Poetry and provide a sample for you as well.
Details From Our “Real Food With Attitude Cooking Segment” with Steve and Julie Blaze
Death By Chocolate Recipe
Ingredients (Yield 16 servings)
2 – Package fudge brownie mix, for a gooier consistency (or regular brownie mix for a more crumbly mixture) (Walnuts or pecans optional)
4 – (3.9 ounce) Packages instant chocolate pudding mix
2 – (16 ounce) Cool Whip or other whipped cream topping (thawed if frozen)
6 – (1.4 ounce) Chocolate covered English toffee bars
1 – 2 packages of cream cheese (optional)
Directions
1. Prepare brownies according to package directions. Let cool.
2. Mix pudding according to package directions.
3. In a large glass trifle or punch bowl, layer in the following order: 1/4 of the brownies, crumbled (; 1/4 of the pudding; 1 toffee bar, crushed; 1/4 of the whipped topping.
4. Repeat layers in the same order. Save the last toffee bars to crumble and sprinkle on top before serving.
5. Refrigerate overnight. Best if it is made the day before you serve it.
Special Thanks go out to Kenn Nesbitt and Steve & Julie Blaze for their contributions to this episode!
Be sure to listen to the podcast! Thanks For Joining us on My Symphony Of Life and check us out at The Symphony Of Life website at: www.mysymphonyoflife.com.
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Until next time, have fun while conducting your own Symphony Of Life!
