According to tradition, Toure never should have begun playing music. It is a profession that is passed down through musical families, and Toure wasn’t in one. However, in 1950 Toure was inspired by a performance by Guinean guitarist Ketita Fodeba and was moved to take up the instrument himself. And thank goodness. Toure went on to collaborate with Ry Cooder on Talking Timbuktu, for which the duo won a Grammy in 1993.

Melange of the Mountains

The second annual Melange of the Mountains will be held from 5:30 to 8 p.m. Thursday, March 23 at Balsam Mountain Inn. This culinary competition sponsored by the Haywood County Chamber of Commerce features chefs from around the area. Judging from last year, this is an event that anyone with a remotely discriminating palate should attend. The food’s dynamite and there’s plenty to go around, assuming you get there early. Of course, staying late has its bonuses too. This year will feature a local coffee roaster, local brewery, and wine tastings provided by a local distributor.

Red Velvet Cake

Keeping with the food theme, just the name “red velvet cake” sounds scrumptiously sinful and, of course, anything that involves cream cheese can never be bad. I confess that the last red velvet I made was finished off while sitting on the couch watching TV with the entire cake tray and a fork in my hand, and there is ABSOLUTELY NOTHING wrong with doing that. I was doing some online research, looking for a copy of Southern Living’s December 2005 red velvet recipe when I came across this variation on the SL message boards. The author said she makes the cake every Valentine’s Day, but really any day is a holiday when it comes to cake.

Red Velvet Cake

• 1/2 cup softened butter

• 1 1/2 cups granulated sugar

• 2 large eggs

• 2 1/2 cups cake flour

• 2 tablespoons unsweetened cocoa

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk

• 1 tablespoon white vinegar

• 2 one-ounce bottles red liquid food coloring

• 2 teaspoons vanilla extract

• Pecan halves for garnish if desired

Beat butter and sugar at medium speed with electric mixer until creamy; add eggs, one at a time, beating until blended after each addition. Stir together flour and next three ingredients. Stir together buttermilk and next three ingredients. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into three greased and floured 8-inch round cake pans. Bake at 350 degrees for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool cakes on a wire rack 10 minutes; remove from pans and then cool completely on wire racks. Frost, garnish and eat.

Cream Cheese Frosting

• 2 eight-ounce packages of softened cream cheese

• 1 cup softened butter

• 2 sixteen-ounce packages sifted powdered sugar

• 2 teaspoons vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Add powdered sugar and vanilla; beat until light and fluffy.

— By Sarah Kucharski