MICHIGAN’S BARITONE David Ruffin’s Soulful Voice Propels Michigan’s The Temptations Into Stardom
David Eli Ruffin was born on Jan. 18, 1941, in Whynot, Mississippi — more than 860 miles away from the Michigan city where a record label and his deep, melodic baritone voice would propel him and The Temptations into the Rock and Roll Hall of Fame and music history. Ruffin, who would later be known as David Ruffin, originally pursued a career as a minister when he was appointed under the guardianship of minister Eddie Bush at just 14 years old. Ruffin was soon drawn to the allure of the
stage and began his singing career as a gospel singer, touring the country in his teens for solo performances and as a member of various soul groups. Crowds were drawn to Ruffin, whose energetic personality and talent tantalized both the gospel and secular crowds. When he was just 16 years old, Ruffin went to Detroit. It was in the Motor City that Motown Records discovered Ruffin in the early 1960s, and soon, he was asked to replace Eldridge Bryant in a little-known group called The Temptations. It would prove to be both Ruffin and The Temptation’s biggest break. In 1965, Ruffin was asked to take center stage as the group’s lead singer, and once again, his showmanship wowed crowds while his powerful, soulful baritone carried the group’s many hits, including “My Girl” and “Ain’t Too Proud to Beg.” Ruffin’s personality drew the attention of the media, as The Temptations made appearances on “The Ed Sullivan Show” and “American Bandstand.” Ruffin’s original stint with The Temptations ended in 1969, and Ruffin pursued a solo career, releasing “MyWhole World Ended (The Moment You Left).” Ruffin later joined The Temptations on stage once more for a reunion tour in 1983, and the group was honored by the Rock and Roll Hall of Fame in 1989 — just 20 short years after The Temptations’ hits shaped an entire generation of music lovers. Passing away in 1991 — he and the rest of The Temptations reign with other Motown Records artists as the singers who captured the beauty and sadness of life with their powerful voices and songs.
ENGLISH GROUND BEEF PASTIES
BRAIN BREAK
Inspired by AllRecipes.com
INGREDIENTS •
3/4 lb ground beef
•
2 sheets store-bought puff pastry dough
• •
1 medium onion, diced 2 medium potatoes, peeled and diced
• • •
1 tsp dried parsley
Salt and pepper, to taste
1/4 cup beef broth (as needed)
DIRECTIONS 1. Preheat your oven to 400 F and line a baking sheet with parchment paper. 2. In a large bowl, combine the beef, onion, and potatoes.
3. Roll out the pastry dough into roughly 10-inch circles or squares. 4. Spoon 1/2 of the beef mixture onto each sheet of dough, then top the mixture with parsley, salt, and pepper. 5. Fold the edges of the dough over the filling, pinching each pasty shut and tucking in both ends. 6. Transfer the pasties to the prepared baking sheet, then cut several small slits in each pasty for ventilation. Bake for 45 minutes. 7. Remove the pasties from the oven and reduce the heat to 350 F. Spoon 1 tsp beef broth into each slit, then bake for an additional 15 minutes. 8. Serve and enjoy!
SOLUTION ON PAGE 4
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