For those of you who may not know "My Way" was written by French Songwriters Claude Francosi and Jacques Revaux. The English Lyrics that Sinatra sings, were written 1967 by Canadian singer / songwriter Paul Anka. Anka heard the song called Comme d Habitude (as Usual), sung by Claude Francois while on vacation in the South of France, and liked it as a potential song. Paul Anka flew to Paris to meet with the song writers, where he obtained adaption, recording, and publishing rights for a mere $1 ...
Some time Anka was in Florida having lunch with Sinatra at the Fontainebleau Hotel in Miami Beach where Sinatra was filing Tony Rome. The story goes Frank was hinging out with some Mobsters, when Anka proposed the song Sinatra. Sinatra told Anka, "I'm quitting the Business. I'm Sick of It. I'm getting the Hell Out."
Anka rewrote the song one night in New York. Anka recalls that he sat down with his IBM typewriter at 1 O'Clock in the morning. and said to himself, "If Frank were ,writing this song, what would he say?" Anka finished the song by 5 o'clock in the morning. He called up Frank who was at Caesar's Palace in Las Vegas. Paul told Frank, "I've got something special for you."
Sinatra recorded My Way on December 20, 1968 at Western Recorders Studios in Los Angeles just a few hours before performing a concert at The Sands Hotel Casino in Las Vegas, Nevada.
Frank Sinatra's daughter Tina says that even though My Way became Sinatra's signature song, he hated it, Tina said "He didn't like it. The song stuck and he couldn't get it off his shoe. He always thought the song was self-serving and self-indulgent."
Paul Aka says that his record producer was bad at Paul that he gave it to Sinatra, and didn't record it himself, but Anka said he could never sing it. It was for Frank. Sinatra's recording of My Way has sold 10s of Millions of copies over the year, and is not only a large part of Sinatra's History (like it or not), American history and part of 100s of millions of Americans and people all over the World who love the song and the memories it holds for them.
A woody-rich scent, Bois du Portugal captures the fragrant forest of the Iberian Peninsula. This masculine fragrance takes its cue from the word bois, meaning “woods” in French. Recalling a hike in the Portuguese highlands, Master Perfumer Oliver Creed showcases the mysterious side of lavender. A favorite scent of a certain Rat Pack legend, this powerful blend is known for its smooth refinement and is the epitome of a classic.
Creed's "BOIS du PORTUGAL" is very expensive, retailing at Creed Shops for about $395 US Dollars. You can purchase it onAmazon.comfor just $372
As a boy and young man, Dolly Sinatra would often make Frankie Spaghetti & Meatballs, which Frank loved all his life, from his Mom and at his favorite restaurant “Patsy’s” on West 56th
Street in New York.
Frank also liked Maccheroni with Sausage & Meatballs , otherwise known as Sunday Sauce or simply “Gravy” with Sausage & Meatballs.
MAKING SUNDAY GRAVY alla SINATRA
To make “Sunday Gravy alla Sinatra,” simply make the above recipe for Spaghetti
& Meatballs. Cook and brown 1 ½ pounds of Italian Sweet Sausages, and after
you have completed step # 5 in previous recipe, add the browned Sausages and
continue cooking and following the above recipe. After you have simmered the
tomatoes and sausages for 1 - 1/4 hours, you will brown the meatballs and add
to “Sauce.” Continue cooking another 35 minutes, on the lowest simmer, and
“Voila,” you’ll end up with Sunday Sauce Gravy alla Sinatra, “Just the way
Frank liked it!”
PS .. For the most authentic version of the way Frank ate Sunday Sauce Gravy, use Ronzoni brand Spaghetti or Rigatoni pasta, and don’t forget to have some Frank Sinatra records playing as you make the Meatballs & Gravy and when you are eating as well. And it is definitely to have Dean Martin, Tony Bennett and Jerry Vale playing as well, but Sinatra is a must. Bon Appetito!
EXCERPTED From SUNDAY SAUCE by Daniel Bellino-Zwicke
See SUNDAY SAUCE For Complete Recipe ... SUNDAY SAUCE - When Italian-Americans Cook
Place ricotta in a sieve over a bowl and let drain for 1 hour.
Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed Graham Crackers with 1 teaspoon sugar and coat the pan.
Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the Mascarpone in the bowl of an electric mixer and beat until light. Transfer to a small bowl; then add ricotta and lemon zest to bowl of electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1½ cups sugar. Continue to beat until mixture is very smooth. Beat in the Mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway — make sure it’s stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger — the top should spring back a bit. Give the pan a shake — if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top. Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove the cheesecake when the thermometer reads 150-155ºF.
Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests.
To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.