Thursday, December 31, 2009

Happy New Year! Kul 'am wa antum bikhair! Bonne Annee! L'Shannah Tovah! Kenourios Chronos! Feliz Ano Nuevo!

Ever wondered how to say "Happy New Year" in other languages??? Well, here you go!! 
Enjoy and Sheta Brikhta!!!

Afgani    Saale Nao Mubbarak
Afrikaans    Gelukkige nuwe jaar
Albanian    Gezuar Vitin e Ri
Armenian    Snorhavor Nor Tari
Arabic    Kul 'am wa antum bikhair
Assyrian    Sheta Brikhta
Azeri    Yeni Iliniz Mubarek!
Bengali    Shuvo Nabo Barsho

Bulgarian    ×åñòèòà Íîâà Ãîäèíà(pronounced "Chestita Nova Godina")
Cambodian    Soursdey Chhnam Tmei
Catalan    FELIÇ ANY NOU
Chinese    Xin Nian Kuai Le
Corsican Language    Pace e Salute
Croatian    Sretna Nova godina!
Ethiopian/Eritrean Tigrigna    RUHUS HADUSH AMET
Finnish    Onnellista Uutta Vuotta
French    Bonne Annee
Gaelic    Bliadhna mhath ur

German    Prosit Neujahr
Greek    Kenourios Chronos
Gujarati    Nutan Varshbhinandan
Hawaiian    Hauoli Makahiki Hou
Hebrew    L'Shannah Tovah
Hindi    Naye Varsha Ki Shubhkamanyen
Hong kong    (Cantonese) Sun Leen Fai Lok
Hungarian    Boldog Új Évet Kivánok
Indonesian    Selamat Tahun Baru
Iranian    Sal -e- no mobarak
Iraqi    Sanah Jadidah
Irish    Bliain nua fe mhaise dhuit
Italian:    Felice anno nuovo
Japan:    Akimashite Omedetto Gozaimasu
Korea:    Saehae Bock Mani ba deu sei yo!
Latvian    Laimīgo Jauno Gadu!
Lithuanian:    Laimingu Naujuju Metu
Nepal    Nawa Barsha ko Shuvakamana
Norwegian    Godt Nyttår
Persian    Sal -e- no mobarak
Philippines    Manigong Bagong Taon!
Polish:    Szczesliwego Nowego Roku
Portuguese    Feliz Ano Novo
Punjabi    Nave sal di mubarak
Romanian    AN NOU FERICIT
Russian    S Novim Godom
Samoa    Manuia le Tausaga Fou
Serbo-Croatian    Sretna nova godina
Sindhi    Nayou Saal Mubbarak Hoje
Singhalese    Subha Aluth Awrudhak Vewa
Siraiki    Nawan Saal Shala Mubarak Theevay
Slovak     Stastny Novy rok
Slovenian    sreèno novo leto
Somali    Iyo Sanad Cusub Oo Fiican!
Spanish    Feliz Ano ~Nuevo
Swahili    Heri Za Mwaka Mpyaº
Swedish    GOTT NYTT ÅR! /Gott nytt år!
Sudanese    Warsa Enggal
Tamil    Eniya Puthandu Nalvazhthukkal
Tibetian    Losar Tashi Delek
Telegu    Noothana samvatsara shubhakankshalu
Thai    Sawadee Pee Mai
Turkish    Yeni Yiliniz Kutlu Olsun
Ukrainian    Shchastlyvoho Novoho Roku
Urdu    Naya Saal Mubbarak Ho
Uzbek    Yangi Yil Bilan
Vietnamese    Chuc Mung Tan Nien
Welsh :    Blwyddyn Newydd Dda!

Happy New Year from America's Gypsy!

Monday, December 28, 2009

America's Gypsy Sizzlezzz

America's Gypsy Sizzlezzzz from America's Gypsy on Vimeo.

The King of Queens

The King of Queens from America's Gypsy on Vimeo.

Let's sprinkle some Tumeric into our lives!

One of nature’s most powerful healers.
Once used as a dye in Indian cultures and in Ayurvedic and Chinese medicine for treating digestive disorders, infection and arthritis, supporting immune system function, adding a gorgeous golden color to foods and spicing up any veggie, rice and meat dish!

What is Turmeric? It is a natural herb that is part of the ginger family and Thrives in exotic places such as India and other parts of Asia.
Traditionally used in curry powders to give them a distinct flavor and color.
Turmeric for healing! The active component of turmeric is curcumin.
That gives turmeric its vital ameliorative benefits, and has been proven to increase bile production, regulate digestive functions and positively affect liver health.
Health Benefits:
  1. Turmeric helps digest fats by activating bile flow- Good for your liver!
  2. Turmeric is anti-bacterial and anti-fungal- speeds up healing of wounds and cuts
  3. Turmeric is a natural pain killer
  4. Turmeric stimulates the immune system
  5. Turmeric can be used as a natural detoxifier
  6. Turmeric acts as a digestive aid and can help settle the stomach
  7. Turmeric has been shown to have anti-cancer properties for all stages of cancer
  8. Turmeric houses anti-platelet activity, which assists in blood circulation and provides protection against heart attacks and strokes
  9. Turmeric acts as a natural anti-inflammatory (used as a treatment for both osteoarthritis and rheumatoid arthritis)
How to Buy Tumeric? It comes in a powder or pill supplement form. The most fun place to purchase it is at your local International market where you can get great quality brand Tumeric from India and Asia.
 Enjoy this Delicious Healing Gypsy Spice!!!

Monday, December 21, 2009

Groovy tunes and a groovy new show

Aaron David Gleason/ Performance and Interview- JLSS Episode2 from jimmylloydsuperstar1 on Vimeo.

Friday, December 11, 2009

Chag Hanukkah Sameach or Happy Hanukkah!

The first day of Hanukkah, also known as the Festival of Lights, is on Saturday, December 12 and that means the first candle to be lit is on Friday night, December 11. The holiday runs 8 days, through December 19, 2009. 

The Hebrew word Hanukkah means "dedication." The roots of this name, and the Hanukkah holiday, come from the second century B.C.E. when under foreign domination, a band of Jews led by Mattathias took to the hills of Judea in open revolt against the Seleucid regime of Antiochus IV. 

The festival is observed by lighting of a special candelabrum, the nine-branched Menorah or Hanukiah, one additional light on each night of the holiday, progressing to eight on the final night. Light your Menorah tonight- on Friday the 11th!  

One extra light serves as the shamash (Hebrew: "guard" or "servant")

On each successive night, another candle is added to the menorah. By the time we reach the last night of Hanukkah, eight candles are glowing brightly in celebration of this beautiful festival.

Other familiar Hanukkah customs include spinning the draydal (a special top with Hebrew letters on the sides), eating potato latkes (pancakes) yum yum!
and sufganiyot (jelly donuts)  que rico!! and giving gifts of gelt (coins) to children!! yay!!

This Latke in olive oil.
There is a custom of eating foods fried or baked in oil (preferably olive oil), as the original miracle of the Hanukkah menorah involved the discovery of a small flask of pure olive oil used by the Jewish High Priest, the Kohen Gadol. This small batch of olive oil was only supposed to last one day, and instead it lasted eight.

Eat (lots of fried yumminess) ! 
Drink (great Israeli wines from the Golan Heights) !! 
Be Merry (ho ho ho) !!!
on this Festival of Lights !!!!

Chag Hanukkah Sameach!

Tuesday, December 8, 2009

Healthy Foods that Make you Horny! Bon Appetite!!!

Healthy Foods that Make You Hot inside and OUT! OHHHH YEAHHH! Eat Up Baby!!!

ASPARAGUS. Dating back to the 17th century, scholars have believed that asparagus “stirs up lust in a man and a woman.” Besides its more obvious phallic shape, asparagus is a great source of vitamins A, C, E and B6, potassium, fiber, thiamin and folic acid, which help boost histamine production essential in reaching orgasm in both sexes. Vitamin E is also considered to stimulate production of our sex hormones for a long, healthy sex life.
AVOCADO. The Aztecs thought the fruit resembled testicles when hanging in pairs on trees, Catholic priests in Spain forbade it due to its sexual innuendos and its been used as a remedy for erectile dysfunction in traditional husbandry. Rich in folic acid, vitamin B6 and potassium, the avocado has similar histamine-boosting superpowers as asparagus. Its aphrodisiac effect has also been rumored to come from a component named bromocriptine, which in certain conditions, can influence the functioning of certain glands.
DARK CHOCOLATE. The queen of aphrodisiacs, pure chocolate exudes PEA (phenethylamine), which releases dopamine in the pleasure centers of the brain and helps induce feelings of excitement during orgasm, anandamide, the psychoactive ‘feel-good’ chemical and cacao. Cacao contains tryptophan, which is known to entice a sense of well-being and relaxation.
CHILI PEPPERS. Chili peppers contain capsaicin, which stimulates our nerve endings and evokes physiological responses in our bodies (sweating and increased heart rate) that are reminiscent of sex. Spicy foods are also believed by some to trigger the release of endorphins, body chemicals that give us a natural high essential to lovemaking.

CARROTS. Carrots have been believed to be a male stimulant dating back to ancient times, when early Middle Eastern royalty used them to aid in the seduction process. The phallic symbol is high in vitamins and beta-carotene, a powerful antioxidant. Carrots also help to improve mucous membranes and increase lubrication.
GINGER. Sprinkle some grated or sliced ginger into an Asian-inspired dish or dessert cake. Raw, cooked or crystallized ginger root is actually a stimulant to your circulatory system. Ginger also reduces pain and inflammation, provides relief from migraines and menstrual cramps and has been proven to be effective in the treatment of morning sickness.
PINEAPPLE. High in the enzyme bromelain and vitamin C, pineapples, the “natural healer,” are used in the homeopathic treatment for impotence. An invigorator with great digestive properties, the pineapple’s sweet fruit juice is said to promote “energies of love.”
VANILLA. The tantalizing scent of vanilla is said to increase lust and cure male impotency. In 1762, a German physician claimed that 342 impotent men were changed into astonishing lovers from sipping on vanilla decoctions. The aroma of vanilla also triggers the release of serotonin, a “feel-good” neurotransmitter that causes satisfaction. On the nutritional scale, vanillin, the active component of vanilla, is also a powerful antioxidant, while studies have shown the expensive spice to help prevent against cancer and tumors.
FIG. Figs became known as an aphrodisiac because of its suggestive shape resembling the female organs. They are packed with amino acids that improve sexual stamina, and its heady sweetness and creamy consistency is said to induce amore. Figs are also an excellent source of potassium and are packing loads of fiber and calcium. 
GARLIC. Yes, your breath alone could be a bit of a buzzkill on a first date, but garlic is chock-full of allicin, an ingredient that increases blood flow. Garlic is also considered to treat ailments like the common cold and acne due to its anti-bacterial component. Just keep the gum handy.  

Monday, December 7, 2009

My Persian Leprechaun in Boston

“C'ead Mile Failte” shouted my little leprechaun tour guide picking me up at the train station as he waved a sign in the air that said “America’s Gypsy”. 

“C'ead Mile Failte! C'ead Mile Failte!” he repeated as he grabbed my bags and escorted me to the car.

“C'ead Mile Failte? What does that mean”? I asked. In the strangest accent he told me that it means ‘A Hundred Thousand Welcomes’ in Gaelic. With a tilt of my head I questioned, “Are YOU Irish?” For he was the size of a leprechaun, barely over 5 feet tall but his skin was olive, his hair and eyes were black and his nose had an eastern point to it. He chuckled and said, “No, No, I am from Iran but I am Irish at heart! Just call me Charlie, your Persian Leprechaun!”
                                                     That worked for me because being America’s Gypsy, I find myself in his multi-culturally confused position many times.

“Salam (‘Peace’ in Farsi- the language spoken in Iran) and Slainte (‘Health’ in Gaelic) to you!” I said as we pulled out of the old South Station in Boston heading into the old city, feeling that this was the beginning of a beautiful friendship.

“I am going to show you the best of Boston…starting with Irish beer and raw oysters then an Italian dinner in the North End and finishing with, of course, more Irish Beer! For, “In Heaven there is no beer, that is why we drink it here! Ha! Ha! Ha!” said Charlie as he lit up with laughter and merriment.

Our first stop was Mister Dooley’s, one of the many favorite local pubs in Boston, best known for its nightly live music and community of “pubbers” who talk instead of watch sports on television, for there is no media in the bar except loud Irish and Rockabilly music. At 3 pm, it was packed with people laughing and drinking…as if it was their last day on earth. The draft beers were flowing into the glass like a water hydrant that just exploded on the street. Glorious colors of browns, golds and ambers were displayed on the bar table as if they were flags of their countries but in this bar, the main country represented was Ireland.

I ordered a pint of Guinness and learned that not only does it have a robust, smooth taste, it is also filled with vitamins and nutrients such as iron, and it only has 125 calories. When alcohol is tasty and healthy at the same time, I am in heaven!
 (Even though it was sad to hear that they don’t serve beer in heaven, but I bet they do serve wine!)

Charlie and I held our beers high in the air as if to ‘cheers’ while he quoted a famous Irish saying in his Persian accent, “Here's to you, here's to me, the best of friends we'll always be. But if we ever disagree, forget you, here's to ME!!”
We both laughed and gulped down the golden suds of Guinness.

Irish pubs have made their place in America to be the go-to spot for anything anytime; the best place to watch sports, the ideal place to pig out on fried food and the most enjoyable place to get tipsy on the nectar of the gods. But in Boston, the Irish Pub has more meaning that just a place to get drunk. They are places for friends to connect, whether drinking or not, places for the hard working folk to relax after a long day and places for lads to remember where they came from; telling stories of life in the old country, sipping the whiskey that almost took the lives of their alcoholic grandfathers and, after a few too many, singing the songs that still bring their mothers to tears.
Oh Danny Boy, the pipes the pipes are calling…..

From about 1815 to 1855, over 1 million Irish immigrated to Boston, hitting an all time high in 1847 when over 13 thousand Irish families were living in the North End, titling that year as “Black 47” because it was the most deadly year of Ireland’s Great Potato famine (“An Gorta Mor” in Gaelic that means “The Great Hunger”). “The average Irish man ate about 10 lbs of potatoes a day until they lost the crop” quoted Riley, a older Irish gent in the Mister Dooley’s pub.

So one can imagine the drastic effect the potato crop had on the Irish people and on the city of Boston.

Leaving the lively pub, we walked the cobblestone streets to our next destination, as the brisk air whispered ‘hellos’ from our Four-Fathers, many of whom walked out of those same doors hundreds of years ago. The bricks under my feet of Union Street were over 300 years old and through winding alleys, they lead us into another national landmark the Union Oyster House, the oldest restaurant in America. Circa: 1826. It is also the oldest standing brick building in Boston, dating back to 1742 where it started out as a warehouse for fancy dress goods.

Immediately upon entering I was greeted by a lobster and an oyster. A huge tank of lobsters sat next to the hostess stand and hundreds of oysters lined the bar. We decided to sit with the oysters as we watched our old Irish waiter cracked them open for us. Oil, vinegar and horseradish were given to us in gallons as we sucked the meat of the oysters and talked about the history of the restaurant.

Looking out the window, I saw the golden globe of the statehouse that was lit up with the last kiss of the sun. Along the streets, the windows of the red brick brownstones were starting to come alive with light as the moons glow appeared on the Charles River.

Time for dinner!

Charlie and I voyaged over to the North End for some Italian food. The North End of Boston is now called Little Italy for the majority of its residents are Italian families. Famous for many American historical landmarks such as the Old North Church (1723), the Paul Revere House (1680), the Pierce-Hichborn House (1711), and the Clough House (1712), the North End hosts about 100 restaurants: one Chinese (for take out only), one Japanese and the rest serve strictly macaroni.  In the 2008 Zagat guide of ‘The Best Italian Restaurants in America’, 25 of them were in the North End of Boston. 

Out of the 98 Italian restaurants to choose from, we picked, Trattoria Il Panino. Specializing in food from the Amalfi coast, we dined on grilled eggplants with parmesan, bountiful green salads and the most delicious pesto sauce drizzled over homemade tagliatelle pasta. All of the pasta in the North End is made from De Pasquale’s, the first authentic handmade pasta shop that has every type of fresh pasta available for purchase.

The food, the wine and the atmosphere were divine. The North End seemed like it had not changed since the 1800’s with its refurbished tenement architecture and vibrant Italian culture. But there had been many changes in the last 100 years. The Irish originally inhabited the North End and when they moved out and to the South Side, in came the Jewish families. The Italians claimed the North End later in the 1890’s. Today, the area is still a thriving Italian community filled with the traditional pastry shops with warm bread baking in the oven, coffee shops with the Italian futbol on the television and Italian still spoken on the streets. There are many decorative churches (some of which used to be Jewish Synagogues) honoring their specific patron saints and each year, huge parades are held for the celebrated saint of the season.

After the amazing Italian meal, I wanted a little something sweet. Charlie gave me two options, “We can go to Mike’s Pastry shop for home made cannoli or we can go to my favorite secret spot in Beachon Hill”. Being the cultural adventuress that I am, I chose the secret spot.

Walking down the historic streets of Beacon Hill, I saw new England at its finest. Beacon Hill is a neighborhood best known for its narrow, gas-lit streets, brick sidewalks and Federal-style Rowhouses. Today, Beacon Hill is regarded as one of the most desirable and expensive neighborhoods in Boston to live in.

Around the cobblestone corner, Charlie walked into a restaurant, La La Rokh, as if it was his home (soon to find out that is was his home) greeting everyone with kisses on the cheeks and speaking Farsi. He introduced me to his mother, Agda, the owner and chef.

After having just finished dinner, we were already stuffed. Thinking I was simply sitting down for a little desert and cafe, I saw Agda come from around the corner with a hot sizzling dish called Tadik; which is a crispy, sticky rice with a sweet and tart sauce of tomatoes, saffron and lentils melting through the cracks. It was hard to put the fork down as she sat starring at my every bite with a proud smile of sharing her spices with me and my senses. Just like her son, she stood no more than 5 feet tall with piercing dark eyes and the most serene smile and elegant style. And though her English was not always clear, she communicated her journey from Iran to America in a profound way…through her food, enticing all hungry visitors to come on a voyage of tastes through her Iranian spices in Boston.

At this point I could not fathom putting anything else in my stomach, for it was full of all the culture I was able to absorb in the few hours of my first day in Boston. And what vibrant cultures they are! At the end of the night, Charlie dropped me off at my hotel and it was sad to leave my newfound friend. We hugged and said our goodbyes and though he said he was Irish at heart, I could see that nothing could compare to the love he has for his Iranian mother living in the land of the Irish of Boston.

Walking into my hotel I was greeted by the valet of 3 tall dark skinned men with the names, Rafik, Mounir and Saeed.  Exhausted and cultured out, I was still a little curious about their ethnicities and asked where they were from. “Morocco”!! They all said with big smiles as they continued to tell me about the large Moroccan community here in Boston along with a great restaurant I should try. Well, I knew what my next day would be like! Yalla Yalla! Slainte! and Good Night!!!

For more information on any of these places and if you have any GYPSY CULTURAL Questions: Just click here and Ask the Gypsy

The Legend of La La Rokh
In 1817, the poet Thomas Moore, inspired by exotic stories European travelers were bringing back from the Orient, published Lala Rokh, a romance. The title character is a beautiful young princess whose name means "tulip cheeks," a term of endearment still used in the Persian language today.
Her story is truly an enchanting one. Lala Rokh is betrothed to a prince in a distant kingdom, who sends a grand procession of palanquins and elephant-borne thrones to meet her and bring her back to him. During the journey, she is entertained each evening by the poet Feramorz, who recites a series of magical, fantastic tales. In spite of herself, she falls in love with the handsome young poet, and as they near the end of their travels, knowing they must soon part, she descends into a state of deep melancholy. Only then does Feramorz reveal himself to be the prince in disguise. Of course, they marry and live happily ever after.

Irish Phrases and Blessings!

"Éirinn go Brách" Ireland forever

slainte "health"

May your home always be too small to hold all your friends.
I drink to your health when I'm with you,
I drink to your health when I'm alone,
I drink to your health so often,
I'm starting to worry about my own

May you never forget what is worth remembering,
Or remember what is best forgotten.

May the best day of your past be the worst day of your future.

Here's to you, here's to me, the best of friends we'll always be. But if we
ever disagree, forget you here's to ME!!

May your neighbors respect you,
Troubles neglect you,
The angels protect you,
And Heaven accept you.

In Heaven there is no beer, that is why we drink it here.

Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold pint-- and another one!

May your pockets be heavy and your heart be light.
May good luck pursue you each morning and night.

The Universal Attributes of God

The Universal attribute of  al ayyûm           al-Qayyûm   63                
     "Ya Hayyu, Ya Qayyum (O Ever-Living One, O Self-Existing One upon Whom we all depend)."   
 The Self-Subsisting,  The Self-Existing One upon Whom all others depend 
The Ever-Living, Self-Existing One who is the foundation upon which all things exist.

From the root q-w-m which has the following classical Arabic connotations:
to stand up, to rise up, to ascend, become high
to begin, to start, to come to pass
to arise, to set out
to be on-going, to exist
to be founded, to be built on
to undertake, to carry out, to manage
to make aright, straighten out, accurate, exact
to make righteous, upright

In the bible the attribute of al-Qayyûm is described in Acts 17:28 :
            in Him we live and move and have our being
In Exodus 3:14 it is written in Hebrew:

 often translated as I am that I am, or I am that which I have become.

In the Isha Upanishad of India:
God is the only Being and all other existences are only His becomings.