Ghetto Disclaimer

Many of my post may be filled with typos, ignorant statements, untruths, bad English, & anything else that may make me appear to be uneducated. Please note: all of these things combined make my Blog the perfect one, because you know I have issues & I am not ashamed. With this said; enjoy, fuck mistakes & read between the lines!

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The Archive

Bygbaby Cooks: Mac & Cheese

Author: Tafari, Wednesday, October 29th, 2014 at 1:41 PM

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I was recently introduced to a new cheese the other day & I kinda fell in love with it. The cheese? Cheddar with caramelized onion from Trader Joe's!!! As I enjoyed it the other day with olives, peppers, & wine, I thought about how good the cheese would be in a mac & cheese. Yesterday, all I could do was think about that cheese and using it in a dish. So, after a long day, I picked up a few things from the store & then this happened. Mac & cheese with a black truffle bread crumble.  My thought about the cheese being great for this dish was right on the money! Very savory, creamy & cheesy! Ingredients:
  • 2 cups pasta (I used cavatappi)
  • 2 1/2 cups shredded Cheddar with caramelized onion
  • 1/2 cup shredded Parmesan
  • 1/4 cup unsalted butter
  • 2 cups of whole milk
  • 1 cup of butter milk
  • 2 1/2 tbsp flour
  • Salt, pepper, & smoked paprika to taste
The Jump Off:
  • Cook your pasta for 8-9 minutes then drain.
  • In the same post you boiled your past, melt the butter & stir in the flour, which will make a roux. Add milks to roux slowly, while stirring constantly. Add in your premium cheeses to the mix and cook until the cheese has melted.
  • As the mixture cooks, the sauce will start to thicken. Once it looks nice, thick, and creamy, turn off the heat then toss in your pasta & seasonings then give it a good stir.
  • Add the pasta & sauce mixture into baking dish & place in the over for 20 minutes at 350º.
Black Truffle Bread Crumble:
  • 3 tbsp of black truffle oil
  • 1/2 cup bread crumbs (I used Progresso Italian bread crumbs)
  • In a pan, heat your oil on medium then toss in your breadcrumbs, which will sock up the oil. Cook until the crumbs start to brown.
  • Add the crumbs to the top of your baked dish liberally and toss back into the over for a quick 10 minutes.  You could add the crumble before baking the dish but this worked for me. I didn't want to experience burnt/dried out crumbs.

U Street Afro Fashion

Author: Tafari, Tuesday, October 21st, 2014 at 10:41 PM

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This past weekend, I was in DC visiting friends and then this happened... a street fashion show put on by Malindi Designs at Zawadi Gallery. I was excited by the African style prints and decided to pull out my iPhone to capture some of this goodness. Not only did I do photo but I got into more slow motion video. The video actually happened by accident but I happen to really like the results. Edited with iMovie. Edited with iMovie & Replay. Can't decide which one I like best. Art Credit: Model: Tiersa Sullivan Video 1 - Have You Seen Here by Just A Band Video 2 - Apartment 44 by Bahwee

Enchant Me

Author: Tafari, Wednesday, October 8th, 2014 at 11:30 AM

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I walk past this wooded area severeral times a week and I always wonder where the paths lead. I wish I was adventurous enough to see but watching every release of Friday the 13th as a kid keeps me from finding out. So for now, I'll continue to wonder from afar. The title here is inspired by one of my favorite ambient songs, "Enchant Me" by The Amalgamation of Soundz The video is hot!

Conferencing, Networking, & Politicin’

Author: Tafari, Friday, October 3rd, 2014 at 12:50 PM
Earlier this week, I made my way to San Antonio, TX for the first time. I've wanted to visit for years after seeing various enticing shows on the Travel Channel & Food Network and as a history buff, I totally wanted to visit the Alamo and Catholic missions that are around the famed city. Well, this trip to San Antonio served two purposes; business & pleasure. Business: I was presented on a University of Michigan career development program at the 2014 CUPA-HR (College and University Professional Association for Human Resources) annual conference. Pleasure: Eating, sightseeing, & whatever else I could get into. The conference was AWESOME and my presentation went very well. I pretty much wanted to kick my feet in mid air after it was over.  I present frequently but this was my first time nationally so I'm feeling swell about this feather in my cap. Everything else on the pleasure side was what I wanted and more. San Antonio is such a beautiful city! Met some fun locals & many other conference attendees at networking events. Had amazing food but honestly, I over dosed on Tex-Mex and prickly pear margaritas. Upon leaving, I felt energized & empowered from the conference & certainly planning to go back to discover more of what the city has to offer. It was a great week & I rocked it out! Video done on the iPhone 6 with slow motion. Music credit: "Keep Up" by Slakah The Beatchild featuring Ayah See a few snapshots from my trip here

Autumnal Equinox

Author: Tafari, Monday, September 22nd, 2014 at 10:29 PM

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Can we please just get a few warm days here in Michigan. PLEASE???

It’s Over

Author: Tafari, Monday, September 22nd, 2014 at 12:45 PM

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Feeling Myself @ 40

Author: Tafari, Sunday, September 21st, 2014 at 6:25 PM

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My 40th birthday was over the weekend and I'm still basking in the glow over celebrating my life with friends and family. Threw a party. People came. We ate the damn cake. My momma and other family Skyped into the party. I loved it all. Life at 39 was so great & I have no complaints at all. Now, I'm looking forward to seeing what life on the other side of 40 has in store. Hopefully much more of the good stuff! My favorite highlights from the weekend are dancing all night long to Osunlade & Moodymann DJ sets in a dark location with other black bodies. Having my momma call to sing happy birthday & retelling the story of my birth (that story always makes me feel good). Photo Credit: Verlisa Allen Sexiness: Tafari Creative Director: Tafari Styling: Tafari Everything Else: Tafari

Wanderlust

Author: Tafari, Thursday, August 28th, 2014 at 12:05 AM

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Visions from a dreamer.

Husky Cat In A Hat

Author: Tafari, Friday, July 25th, 2014 at 4:15 PM

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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.

Bygbaby Cooks: Rum Punch For The Holidays

Author: Tafari, Saturday, July 5th, 2014 at 6:48 PM

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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. Ingredients: 2 cups of Dark Rum 2 cups of Light Rum 1/4 cup Velvet Falernum 2 dashes of Angostura Bitters 3 cups of Pineapple Juice 1 cup Fresh Lime Juice 1 cup Fresh Orange Juice 1 Pomegranate 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.

Bygbaby Cooks: Macaroni & Cheese Waffles

Author: Tafari, Thursday, June 19th, 2014 at 7:18 PM

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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.
  • 1/2 lb of macaroni (cooked al dente)
  • 2 cups all-purpose flour (about 10 ounces)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon mustard power
  • 3 whole eggs
  • 2 cups whole milk
  • 2 tablespoons melted butter
  • 6 ounces bacon, cooked until crisp, crumbled, plus 1 tablespoon
  • reserved bacon fat
  • 12 ounces freshly grated cheddar (mild and sharp) cheese
  • 3 scallions
  • Cracked pepper (to taste)
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... Holla

Bygbaby Cooks: Watermelon Salad

Author: Tafari, Monday, June 16th, 2014 at 6:13 PM

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Pretty basic but super refreshing salad...
  • Watermelon
  • Cucumber
  • Kalamata Olives
  • Jalapeño
  • Basil
  • Feta Cheese
  • Pink Peppercorns
  • Olive Oil
  • Balsamic Vinegar
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.

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