Visions from a dreamer.
Love my new burlap hat! A woman made me laugh the other day when she complimented me on the Stef-N-Ty creation. “What a cool hat, looks like it has wings.” I guess it kinda does.
I planned on making sangria to enjoy over this long holiday weekend but then something in my head went off and I decided to make rum punch instead. I love both drinks but the rum punch is a little more fun & certainly more boozy.
The Jump Off:
Cut your pomegranate in half and squeeze that mofo into a bowl getting as much juice from the arils as you can. It may me messy but it is worth it. When you have you juice, strain out any of the fruit skins and arils that make have dropped in. Combine the pomegranate juice with the rest of your liquid ingredients into a large pitcher & give a nice vigorous stir. I used Appleton Jamaican Rum and Bacardi Pineapple Fusion rum.
Let the boozy concoction get a chill in the fridge before indulging then serve over a ton of crushed ice.
Side note, many rum punch recipes call for grenadine but I hate grenadine. The taste makes me gag, so fresh pomegranate juice is the best and least sweet option. Not only that, it adds a richer color.
So… I saw these macaroni & cheese waffles on Pinterest a while ago and fell in love with the very idea.
After savoring the thought for months, I decided to pull the trigger and make the waffles happen. It was a success.
The process is detailed here but I tried slightly different ingredients.
Lessons learned: The waffles were excellent but after this time around, I would add a little more salt, not include the macaroni. It was a fun additive but unnecessary and just plain over the top. And of course, I’d add more bacon.
I also made a Sriracha & sour cream sauce to compliment the waffles and that was a win as well!
On a related note, I think I wanted to try a salmon, blue cheese and chive waffle next and serve it with a caper & orange whipped cream. The possibilities seems endless…
Pretty basic but super refreshing salad…
I was inspired by a similar dish found on the New York Times page.
I decided to do balsamic for that wonderful sweet tangy taste vs the lime. Very delicious!
Served tonight with garlic fried chicken and potatoes with onions! Southern fixins done for the modern Negro.
I had a lot of time and ingredients on my hands the other day so I made this monster of a sandwich for dinner.
It was the business!
And the cole slaw??? So damn good & basic. Dole bagged coleslaw mix, cilantro, green onion and Marzetti Original Slaw Dressing.
Detroit: The city that I love to hate but ultimately love.
Another year, another robin’s nest.
I love the eggs. I love seeing them hatch but I hate sharing my deck once they do hatch because I have to limit my chill time.
Gonna be a few weeks with these loud needy babies but it’s all good.
Update: I went to peep out at the nest this morning and two more eggs hatched. Wonder if the 4th will hatch before I arrive home.
In exactly four months, I will 40 years old or shall I say 40 years young…
These days, it’s all I seem to talk about and I talk about it with much excitment.
To be almost 40, I feel great. And if feeling like & looking like this is 40, then I am all about it!
Cousin Dee & I took a quick little road trip to NYC this past weekend for a needed break and to attend José Vilson’s, “This Is Not A Test” book launch.
The trip was hype. Ate at some of my favorite spots, discovered some new spots, kicked it with great people, took a lot of damn pictures.
Best of all, I was able to check out the Carrie Mae Weems exhibit at the Guggenheim and the Black Eye pop up exhibit in TriBeCa, where I had a very unique interchange with the exhibit’s curator, the beautiful, Nicola Vassell.
Interestingly enough, Carrie Mae Weems and Black Eye contributor Rashid Johnson have given me inspiration to do a series of introspective photos of myself that will most likely be centered around my body, my vulnerability intersected with cultural identity to share a narrative that will hopefully push me further as an artist. We’ll see how this plays out…