Good Luck DeluxeAppreciating what's good on the road of life

A well-stocked notebook of good things

Lovely finds, curious places, and a little everyday luxury.

Good Luck Deluxe keeps a generous eye on beauty, food, art, music, and the people who make life more interesting.

Girls, you know I’m loyal to Annick Goutal and Trésor. I have clearly expressed
my intense, undying faithfulness to those two French fragrances.

However, I have a confession. I’ve been spending some intimate after-hours moments with a special someone named Lollia. I never thought I’d venture down this path, but hey…

I don’t know quite how to break the news to Annick and Trésor, but I’m hoping that perhaps they’re up for a ménage à trois. Hampton Court is responsible for this scintillating matchmaking, so you can point the finger at them, not at me!

According to their site…

Lollia is created by designer Margot Elena, an innovator of luxurious formulas and signature packaging for over a decade. Margot is well known for her first company, Archive, a well-established luxury bath brand.

Drawing upon the success of Archive, Margot envisioned a new lifestyle company with a broad range of beautiful designs, offering a complete world of diverse and delightful products. Inspired by soft, sophisticated textiles and the warmth of lovely homes, the Lollia look comes to life.

Lollia Shea Butter Soaps


Rich, shea butter-enriched vegetable based soaps contain soothing aloe and vitamin E. These creamy little gems are available in the scents Wish, Inspire and Believe.

Lollia “Inspire” Hand Creme


A botanically lush hand crème with rich ingredients. Macadamia nut and avocado oils are blended to comfort and soothe the skin. Beneficial hydrating extracts of aloe and shea butter lightly moisturize while delicate floral infusions of mimosa, violet leaves, and rosebuds leave the skin deliciously fresh! Formulated to absorb quickly.

Lollia “Believe” Eau de Parfum - Cabbage Rose & Citrus


Delicate infusions of rosewater, crisp apple and bergamot delight the senses in this harmonious blend of springtime notes. A beautifully fresh fragrance that will last
all day!

Lollia “Wish” Luminary Candle

A charming display in the bedroom, this petite luminary candle is comfortable with eclectic decor and is especially at home next to crisp, white sheets. The sensual blend of sugarcane, jasmine and vanilla bean is perfectly matched to its sweet, yet exotic covering. A house-blend soy wax combination creates a clean burning luminary with over 80 hours of burn time.

I’ve been seduced!

I think by now you realize the main intention of my blog is to appeal to and soothe my readers’ senses. I aim to please, folks!

I want to show some love for a fantastic music artist who isn’t yet a household name, but I believe should be, and will be soon… The lovely Tamar Davis!

Oh and for the record, her name is pronounced “Tay-mar.”

To enjoy the full Tamar experience, go here and click on Press Kit to treat your eyes and ears to a few of Tamar’s funky, fresh videos. This chica can REALLY sing! It’s also great to see an artist with her own individual fashion sense. Tamar is truly an original!

I can’t say it any better than Tamar’s own bio does, so without further adieu…

For the music industry, GRAMMY nominee Tamar Davis is like an ice cold drink on a steaming hot day: deeply refreshing. In a world of Internet-created and marketing team-fabricated “entertainers,” Tamar (pronounced “Tay-mar”) emerges as a real singer with genuine talent and authentic appeal. Her entry into the music scene signifies a marked departure from a culture of cookie-cutter pop stars and evokes a time when singers with unadulterated talent sang from the soul.

This gifted singer-songwriter-performer has pipes powerful enough to light up an arena–or better yet, fill three stadiums, according to the Atlanta Journal Constitution. Tamar’s beguiling voice, mesmerizing moves and enticing stage prowess give you something you can sho’ nuff feel. Keyboardist Morris Hayes puts it this way: “This girl can blow anyone off the stage vocally. There are no tricks or smoke and lights. She can turn it on and let it go.”

Tamar is indeed extraordinary. She’s one of the first unsigned R&B artists to be nominated for a GRAMMY. She was handpicked to record and tour with a musical legend. And even before releasing an album, the soulful songstress has established herself as a musical force that has made the world stop and take notice.

The songbird discovered her gift at age three. By nine, the Houston native was a lead vocalist in a group of six singing, dancing, rapping preteens called Girls Tyme. After losing on Star Search, the budding stars continued on separate paths. Tamar opted to pursue a solo career. (Three of her former Girl friends–Beyonce’ Knowles, Kelly Rowland and Latavia Robertson—would eventually form powerhouse Destiny’s Child.)

A few years later, Tamar’s demo caught the attention of music royalty: Prince. Tamar was invited to his Paisley Park studio and offered a production contract. Though she didn’t get to meet His Royal Badness and a deal wasn’t sealed, a seed was planted.

Tamar cultivated her talent at Houston’s Fame equivalent—The High School for the Performing and Visual Arts—and was among 20 honorees selected from a field of 8000 applicants for the Presidential Scholar for the Arts award. Intent on furthering her career and her education, Tamar headed to Los Angeles to study music at the University of Southern California. She graduated not only with classical training and a Bachelor of Music degree, but also with the ability to write and arrange music and sing in French, German, Swahili and Italian.

Tamar returned to the Star Search stage in 2004 for the “Battle of Champions.” Despite praise from judges like Naomi Judd—“ You have an amazing voice”–and show host Arsenio Hall—“It’s so unique. It has a Stephanie Mills/Whitney Houston vibe…”— she didn’t prevail in the competition. She also auditioned for the fourth season of American Idol; but didn’t make it in front of the three charismatic judges. A producer’s critique: Tamar was too polished. That polish served her well as she landed a gig as the lead vocalist of a grown-up girl group: a jazz/funk band called Angaza.

In early 2005, at the behest and invitation of famed choreographer Fatima Robinson, Tamar attended an awards show after party hosted by Prince. Seizing the opportunity, she reintroduced herself and a million dollar question followed. “Can you sing for me?” Prince asked. The answer was clear: Tamar blew him away and the seed began to grow.

Tamar became a vocalist in Prince’s band, performing at his renowned house parties, and even joining him on stage for a solo at the NAACP Image Awards. While contributing background vocals on Prince’s 3121 album, she also began recording her own. By the end of the year, the student and teacher were both signed to Universal Records. Now, Prince was ready to introduce his “favorite singer” to the world.

In 2006, the dynamic duo set off on a cross country, 10-city tour. At the electrifying, sold-out shows reminiscent of old soul revues, the leading lady’s performances were the talk of the town. Commanding the stage, Tamar won over legions of Prince fans and gave music critics something to talk about.

In Philadelphia, Paul Altobelli wrote that Tamar “had the body and moves of Tina Turner and Aretha Franklin’s voice” and the City Paper lauded her “powerful voice and saucy showmanship.” The Washington Post reported that Tamar “impressed with choreographed calisthenics and luscious vocals.” Chicago’s Unrated Magazine said with “her soulful voice, sultry demeanor and magnetic stage presence…Tamar has all the makings to be a star.” The Pioneer Press in Minnesota marveled at her “magnificent and powerful voice.”

A veritable knock-out with voluminous hair, desirable curves and feisty moves, Tamar was by Prince’s side on “Saturday Night Live,” “Good Morning America,” and both the 2006 BET and Brit Awards. And yes, that’s Tamar working it in his Fury video.

With the introduction made, new fans yearned for more. Yet, the world wouldn’t get to know Tamar as quickly as planned; Universal decided not to release her album. But you can’t keep good music down. One of the many songs Tamar and Prince wrote and recorded together, the forcefully inspirational Beautiful, Loved and Blessed, was recently nominated for a GRAMMY.

Remarkably, she is now one of the first unsigned R&B artists be nominated for music’s highest honor. Set to make her mark, Tamar is focused her forthcoming debut solo album, aptly titled World Premiere.

“Working on World Premiere was an adventure. I got a
chance to write with other writers on certain songs and really allowed the producer Kwame to get to know me. There were countless times when some sessions weren’t about recordings. We just sat and talked about what makes me happy to what makes me smile. Kwame would simply create around who I am and what makes me, Tamar. This is the first time the world will get a chance to hear Tamar. What better way than to title it WORLD PREMIERE….?”

Her creative partner is a man whom fans of ‘old school’ hip hop already know and love: rapper-turned-producer Kwame’. Their project showcases Tamar’s musical versatility and finesse at her arrangements of urban, R&B, and soul.

“I can’t write or sing anything without understanding the reason behind it,” says Tamar. “I want to tell a story through song in a way that the listener vicariously experiences what I’m feeling.”

Atmospheric love ballad So Long subtly plays up the soul and jazz nuances that color her “feel-this vocals”. Unhappy Ending reveals her penchant for arranging a ballad, while Ice Cold…

“Ice Cold is simply ice cold. It depicts the sassy side of a girl who says being lonely is hard but a girl always knows how to recover.”

A child of the hip hop generation, Tamar grew up under the influence of funky fresh beats and lyrical magic. But her distinctive sound is the result of a steady diet of artists as varied as Ella Fitzgerald, Sarah Vaughn, Sting, Aretha Franklin, Whitney Houston, Yolanda Adams, Barbara Streisand, Janet Jackson, Chaka Khan and AC/DC. Tamar’s funk, soul, gospel, jazz, pop and rock fusion classifies her as an innovative musician ready to take the music industry by force.

“Words can never describe the times of being in the studio or being on stage or headlining a Prince tour. He’s a genius. He’s a business man. He’s innovative and he’s skilled. I can humbly say I’ve had the honor to be blessed with learning how to be an overall entertainer. Stepping out on my own was hard in the beginning because I was getting so use to the training wheels as a clutch. But when you are called to an industry that speaks to the heart of man, you have to continue to search for the high call. You can’t always hear when you’re leaning on man’s faith or desires. Prince told me I can be a pioneer in this business now I’ve got to fly and be that and more. The setbacks, trials, and tears have made me understand that your current circumstance does not depict where you’re going. It’s through your faith and perseverance in God that takes you to where you need to be.”

As life goes, every student must one day leave the classroom, every child must leave home and every (song) bird must leave the nest and prepare to fly. As Tamar readies for flight, she knows a higher power will be the wind beneath her spread wings; this truth is captured in a line from Beautiful, Loved and Blessed, “Tamar, I will lead the way and you’ll go far.”

Armed with this faith, a lifetime of preparation and undeniable talent, Tamar Davis is ready to soar.

Yes, she most certainly is.

Let’s get our week off to a tasty headstart as we in the U.S. gear up for our exciting
Independence Day festivities this week.

Nothing says “4th of July” quite like the El Paso Chile Company. This company has everything to make your outdoor cookout anything but dull!

Take, for instance, their Beer BBQ sauce…


A hearty American Bar-B-Q sauce, tapped with dark beer, Texas mesquite smoke and molasses for a rich, smooth character. Pour it out, rub it on, eat it up!

I love beer BBQ sauce! Beer adds a whole new taste dimension when added to an already kicky BBQ sauce. You’ve gotta try it!

Cowboy Catsup

Rope your burgers and fries and slather on some of this jalapeno catsup. Onions, hot peppers, bell peppers and garlic add a kick to the tradition of catsup in a spicy, Southwestern style.

Now THIS is different - Mediterranean Salsa!


The stuff that myths are made of! Italian sun-dried tomatoes, Greek kalamata olives and capers, French Herbes de Provence, red roasted peppers and chipotle chiles are embraced in an impassioned mosaic of tempestuous flavors and colors.

Cuban Black Bean Dip


Waving palms and a cool island breeze. Visit a forbidden paradise of silky black beans, sweet red pepper and an undercurrent of rich authentic gold rum, resulting in a Cuban sensation that may taste mild, but is definitely hot, hot, hot!

Mexican Wedding Cookies


It’s got to be love at first bite with our simple, but delicious Mexican Wedding Cookies. Traditionally, these treats are given to guests attending the bride and groom’s happy day, but we think they are so good that it’s a shame to only serve them at special occasions. Just try one and you’ll agree, there’s nothing better than these yummy pecan cookies rolled in sweet powdered sugar. Definitely a match made in heaven.

Margarita Cookies!


Little bites of heaven…each delicious cookie is infused with the juice of tart key limes, crushed almonds and then baked to flaky perfection. A dusting of fine powdered sugar puts the finishing touch on these sweet babies.

Mmm… Dulce Pecan Sauce


A perfect sauce for topping Dulce Cake or premium ice cream. Rich, smooth and totally delicious. Made with pecans and laced with Madagascar vanilla!

I’m psychic. In my crystal ball, I see a vision of El Paso Chile Company being inundated with gazillions of express orders just in time for the holiday.

I had been wondering what the heck happened to Asian chef Ming Tsai, who used to be on the Food Network almost 24/7. I loved watching Ming’s East Meets West show, and I would look SO forward to watching it!

I used to hate Chinese food (hated it!). Ming was the one chef who got me to explore that cuisine and learn to enjoy it. Although Ming’s Asian style of cooking is more fusion and experimental, that was the closest I could get to eating Chinese anything.

Japanese sushi, teriyaki, tempura and udon I’ll certainly do. I will be the first to order coconut lemongrass soup, Pad Thai, and Thai spring rolls at a Thai restaurant. Vietnamese food is incredibly pretty, and I love phở. Mongolian and Malaysian specialties - bring it on!

But for some reason, I just couldn’t get with Chinese food. Maybe because here in the U.S., Chinese food tends to be so Americanized and greasy.

Or perhaps it was all the heavy pseudo-Chinese food I inhaled in my late-night, bar-hopping college days that did me in.

Anyway, this post isn’t even about Chinese food. It’s about a wonderful French pear tarte tatin by amazing pastry chef Gale Gand. Ming featured this recipe
on his web site.

What an excellent 4th of July dessert!

Gale Gand’s Pear Tarte Tatin

Serves 6 to 8

1 sheet puff pastry
1 recipe Jasmine Caramel Sauce, reduced by 50 percent
1 cinnamon stick
2 tablespoons vanilla brandy
2 tablespoons orange juice
4 to 5 ripe pears, peeled, halved and seed packet removed with a melon baller
Whipped cream or ice cream for serving

Preheat oven to 425ºF.

Thaw the sheet of puff pastry and cut a round disk out using a 9-inch cake pan as your guide but cut it 1-inch bigger all around. In the same 9-inch cake pan, warm the caramel over medium heat until it starts to bubble. Add the cinnamon stick and stir to combine. Stir in the brandy and orange juice to deglaze the pan and continue cooking until it becomes a smooth caramel. Remove the cake pan from the heat and then place the pear halves in the pan in a spoke pattern.

Return the pan to the stove and cook on low for 20 minutes to tenderize the pears somewhat. Top the pears with the round of puff pastry, draping it over the edge of the pan (don’t worry, it will shrink during baking). Bake 20 to 25 minutes at 425ºF, or until the pastry is golden brown. Let cool in the pan to set the caramel. The pectin the fruit has given off will help set the juices. Turn upside down onto a plate and remove the pan to serve. You may need to warm the bottom of the pan slightly over a hot burner to allow the tart to release from the pan. Serve warm or at room temperature, in slices, with a dollop of whipped cream or scoop of ice cream.

Serve with Ambazillac Cuvée Mademoiselle or a pot of dark roasted coffee.

The painting above is by artist Juan Miguel Suárez, which is featured in Cernuda Arte Gallery in Coral Gables, Florida.

Cernuda Arte specializes in Cuban artists, showcasing and selling some of the very best, and most authentic Cuban art pieces imaginable.

By artist Ramón Vázquez

Oil painting by Artist César Santos

By Artist Irina Elén González


By Artist David Rodriguez

Cernuda Arte Gallery is a well-respected, esteemed art gallery; it’s one I know my readers will love exploring!

Turn up your speakers for this one. A total RIOT!

Mango salsa is always a good idea.

I found this great recipe on Food TV in Canada. I love its pairing of Cajun blackening seasoning with a fresh, fruity, Caribbean salsa. Your mouth will grow more pleased
with each forkful!

If halibut is too dry of a fish selection for you, I would certainly substitute it with Chilean sea bass or any other moist, light fish. Yum!

Blackened Halibut With Mango Salsa

For the Fish

* 4 x 7 ounce portions of halibut or cod filets with skin on
* 1 1/2 tbsp blackening spice
* 1 tbsp olive oil

Mango Salsa

* 2 x mangoes cubed into ½ inch pieces
* 2 x green onions sliced thinly
* 2 tbsp red onion, chopped fine
* 1 x Thai chili, finely chopped
* 3 tbsp cilantro, chopped roughly
* 2 tbsp red pepper, chopped into ¼ inch cubes
* Juice of 2 limes
* Salt and pepper to taste

Fish Directions
1. Place a large cast iron pan over medium high heat. Allow pan to preheat for 10 minutes. Meanwhile pat fish dry with paper towels and sprinkle with spice rub.

2. Place oil into preheated pan then fish flesh side down. Allow to cook for 1 - 2 minutes or until a nice dark crust has formed on the fish. Carefully flip fish over and place into preheated oven for a further 7 minutes or until desired doneness. Remove from oven and serve with mango salsa.

Mango Salsa Directions
1. Combined all ingredients in a bowl and add season to taste with salt and pepper. Chill mixture in refrigerator for 20 minutes before serving.

This fish would go perfectly served with coconut rice and a carafe of chilled Riesling.

I recently took a look at the web sites and have read numerous reviews of the über-swank dining meccas, The Fat Duck in the U.K. by proprietor Heston Blumenthal, and El Bulli on the Costa Brava in Catalonia, Spain, by proprietor Ferran Adrià.
Both are notorious for their gastronomic appeal, of combining the art of food with science.

Although El Bulli has been named “World’s Best Restaurant” by Restaurant Magazine three times over (including this year), The Fat Duck is a close second on the list, including in terms of public hype.

Everyone’s been puffing up both El Bulli and The Fat Duck, and I thought I may as well throw my hat into the ring.

But there’s one problem: I don’t do trends. Ever. When magazines tell me a restaurant is all the rage, my brain’s amygdala shuts all systems down and I just freeze.

I. Can’t. Move. I. Can’t. Go. I can’t even consider going. This, of course, isn’t always the case. But usually it is.

I worked on babystepping it by at least allowing myself to peek at each of their web sites. No full-on commitment, nothing too intense, just a peek…

The Fat Duck’s tasting menu seems, oh I don’t know…kinda annoyingly la-di-da.
With culinary experiments such as Pommery grain mustard ice cream, snail porridge, salmon poached with licorice, Nitro-scrambled egg and bacon ice cream, and blackcurrant and green peppercorn jelly, you better put that contrived mess in a Petri dish, NOT ON MY PLATE.

El Bulli boasts its “Kellogg’s paella,” a concoction of Rice Krispies puffed rice cereal with a sprinkling of seafood added for good measure. Or how about vanilla-flavored mashed potatoes? Frozen whiskey sour candy, anyone? Cocoa butter with crispy rabbit ears?

Call me unsophisticated, a Neanderthal, or unrefined if you want, but kitschy foodie stuff just doesn’t sell me. Neither do foodie awards, celebrity spottings, or hefty food bills.

Look, I fully understand the dining public’s insatiable craving for the nouveau, unusual, and exquisite, but I think I may be the only one who isn’t fascinated by either establishment.

I know I’m supposed to want to dine at both because of the big fanfare, but I’m not budging. I have my nerve commenting on restaurants that I haven’t even frequented, but whatever. Their menus and the foodie press made me do it!

Oh go ahead and say it - “Your palate just isn’t that refined yet…that’s all, dear.”
Oh, I’m so hurt.

I know my palate well enough to determine immediately if something is going to work for me taste-wise or not. I’ve dined at enough trendy-Wendy restaurants to know better. “Best” can be found in any city, in any neighborhood, cuisine, or price range.

In Anaheim: In terms of the “WOW” factor, my vote is still for the Anaheim White House Restaurant…and they just so happen to serve white chocolate-laced mashed potatoes. So NAH!

In Los Angeles: If you’re looking for a truly sophisticated Northern Italian Gastrobar experience (creative pairing of food with wines), I highly recommend my favorite in the area - Il Moro Ristorante. The owner, Elio De Santo, runs an excellent operation.
Every Tuesday from 6-8pm, Il Moro hosts a lovely wine tasting. You can also enjoy
live jazz (not the cheesy-sounding stuff!) at Il Moro every Thursday and Friday beginning at 8pm. Definitely worth checking out. Il Moro serves awesome salads,
and even better desserts!

Il Moro’s attentive, personalized service (but don’t be a Diva about it!) is the best I’ve had thus far dining in L.A.

Enjoy!

Now THIS is some serious Nuevo Latino eatin’ right here! Sabrosura Restaurant in the Bronx does not play around. I have only heard excellent things about this establishment.

Just another great restaurant to add to my MUST VISIT list.

Check it out!

Shrimp Skewers with Mofongo (mashed sweet plantains with bacon)

Bourbon BBQ Boneless Ribs



Stuffed Salmon with Tostones (flattened, fried plantains)

Mojito-Grilled Chicken with Rice and Beans and Veggies

Caramel Flan

…and my favorite dessert…Tres Leches (three milk cake)

’nuff said.

Sabrosura Restaurant
1200 Castle Hill Avenue
Bronx, NY 10462
(718) 597-1344

Catherine Zeta-Jones is my kind of celebrity.

We never hear about Cath passing out drunk in public, or otherwise making a spectacle of herself and the industry. She is a woman in control of her image and her career, and this is to be applauded.

Catherine’s dignity, refinement, and elegance command the very best. Some young Hollywood tarts wonder why they aren’t considered for Oscar-worthy roles, or why no matter how good their acting is, they can’t seem to court ol’ Oscar’s attention.

Uh, I would imagine that behaving like an Oscar-worthy individual who has some sense certainly has something to do with it!

Even when Catherine was in her twenties, she was graceful, confident, and mature. What is it with this new breed of celebrities these days?!

In this video, I love Cath’s response to how she responds to nosy reporters’ questions about the terms of her prenuptial agreement. She truly owns herself.

Aspiring actresses - TAKE NOTES.

You want an Oscar and some respect in Hollywood? Catherine has shown you
how it’s done. Straighten up and fly right!

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