I ain't gonna give you none of my jellyroll

"I ain't gonna give you none of my jellyroll"

http://www.youtube.com/watch?v=xhtG5YrQ-lY

"Sweet Emma" Barrett (March 25, 1897, New Orleans, Louisiana – January 28, 1983) was a self-taught jazz pianist and singer who worked with the Original Tuxedo Orchestra between 1923 and 1936,^[1] first under Papa Celestin, then William Ridgely. Also active with Armand Piron, John Robichaux, and Sidney Desvigne, Sweet Emma Barrett was at her most powerful in the early 1960s and became an iconic figure with the Preservation Hall Jazz Band.

In 1947, she accepted a steady job at a local club, Happy Landing, but it was her 1961 recording debut, with her own album in the Riverside Records New Orleans: The Living Legends series, that brought her recognition from beyond the Crescent City. According to the liner notes of this album, these were her first recording performances as a vocalist, most of the songs on the album were instrumentals.

She was nicknamed, Bell Gal, because she wore a red skull cap and garters with Christmas bells that jingled in time with her music. She was featured on the cover of Glamour magazine and written up in publications on both sides of the Atlantic. When the Preservation Hall Jazz Band began to "hit the road", she took it on international tours. Barrett toured in the United States as well, including a stint at Disneyland in 1963.

Despite the popular exposure she received at concerts and overseas appearances, Barrett continued to feel most comfortable in her native New Orleans, especially the French Quarter. In 1963, on her album The Bell Gal And Her Dixieland Boys Music, Barrett sings on four of the eight songs and heads two overlapping groups. While she is joined throughout by banjoist Emanuel Sayles, bassist Placide Adams, and drummer Paul Barbarin, four songs feature trumpeter Alvin Alcorn, trombonist Jim Robinson and clarinetist Louis Cottrell, Jr.; the remaining four numbers have trumpeter Don Albert, trombonist Frog Joseph and clarinetist Raymond Burke. Overall, this set gives listeners a good sampling of the sound of New Orleans jazz circa 1963 and is one of the few recordings of Barrett mostly without the regular members of what would become the Preservation Hall Jazz Band (Robinson and Sayles excepted). The ensemble-oriented renditions of such numbers as "Big Butter and Egg Man", "Bogalusa Strut", and "Take Me Out to the Ball Game"' are rendered with fun and joy.^[2]

The Preservation Hall Jazz Band made a brief appearance in the 1965 film, The Cincinnati Kid, which featured Barrett as vocalist and pianist for the band and included a close-up of her.

In 1967, she suffered a stroke that paralyzed her left side, but she continued to work and occasionally, to record, until her death in 1983

THE BEST CHOCOLATE CAKE IN THE WORLD!

THE BEST CHOCOLATE CAKE IN THE WORLD! OK – here are things you need for very best choc cake of all time!! 2 round 8” baking trays line with a circle of gproof paper and smear with margarine so they cake will not stick electric blender to mix it all Next . . . . . oven at 180C or Gas 4 50g/20z cocoa powder (sift if lumpy) 6 tbspn boiling water 3 eggs 20ml/4floz milk 175g/6oz self raising flour (if plain add 3 lev tsps of baking powder!! 100g/40z margarine 275g/10oz castor sugar put cocoa in blender bowl add boiling water bit by bit – blend together – scrape all down from sides too add rest of ingredients – blend well until smooth and thick share equal into two baking trays – middle of oven for 20 –25 mins until fairly firm in centre remove firm oven - let cool for 15 mins put on tray or something – (tip upside down on left hand – and upside down on tray ok – two halves made put coating of apricot or some other jam on one half Now the icing – easy you need – 50g/2oz butter 50g/2oz icing sugar 2 round tblsps cocoa powder put butter sugar and 6 tblspns water in pan heat until butter is melted and sugar dissolved – boil for 5 mins sieve icing sugar and cocoa together – no lumps see add bit by bit some of the liquid – beat with mixer until it looks glossy should stay on spoon – if runny add a bit more sugar done put layer of icing on top of jam put other half of cake on top coat of with rest of icing – swirl with knife – careful ‘cause cake is soft! die for this cake – soft moist – perfect with ice cream
from Isle of Skye – Moyra Mackenzie