Hairspirations

Ms. Badu...never have I've been able to pull off that big hair



Ms. Jilly from Philly...had the length, but again not the fullness

What I make some Sundays

I'm usually not in the mood to have to do too many dishes on Sundays since that is when I do most of my bulk cooking. I make a "frittata" where I only have to use one pan.

I sometimes to make these on Sundays because I just have to use one pan and go

4 potatoes, thinly sliced
1/2 an onion thinly sliced
salt and pepper
red pepper flakes (optional)
1 to 2 tbls of oil
your choice of meat (it all depends on whats around, sometimes I use left over salmon)
4 to 5 large eggs
1/4 cup of milk
shredded cheese
*Preheat oven on 350*
1) in skillet pour in oil, heat on medium
2) add onions and red pepper flakes, sautee for 5 mins
3) add potatoes, salt and pepper to taste cook for 15 mins turning frequently
4) add your meat of choice cook for 5 minutes
5) crack the eggs, and add milk add a little bit of extra pepper, mix until fluffy
6) Cut off the skillet, pour in egg mixture
7) top with cheese
8) place in the oven, bake for 15-20 minutes
9) remove from oven and let sit for 10 mins so a crust can form
10) ENJOY!!!

Gosh I hate cravings

I've been craving fried fish (preferably Trout or Whiting..or Ling, which is expensive), homemade macaroni and cheese (my mac & cheese definitely resembles Macaroni Pie, which is still a heavy debate with my WI friends lol), cornbread, greens, and brownies (darn free recipe book lol). I think that's like going to be one of the meals for this weekend, or next week (when I get my refund).

Macaroni and Cheese recipe (I add red pepper and onions sometimes)

Box of your favorite Elbow Macaroni (or small tube pasta)
can of evaporated milk
1/2 stick of butter
1 cube of bouillon (chicken or veggie)
1 to 2 tsp of regular flour
pepper to taste (if you want to fancy it up a notch white pepper)
1 cup of Extra Sharp Cheddar, cubed (I love Richfood's New York Sharp)
1 cup of Sharp Cheddar, grated
1/2 of red pepper, diced (optional)
1/4 of an onion, diced (optional)

Preheat the oven at 375
1) Boil macaroni to package directions (no more than 10 minutes tops) with 1/2 a cube of the bouillon
2) while the pasta is boiling, in a small saute pan, add a couple of pads of butter (no margarine)
3) add your diced pepper and onion, saute until softened..remove
4) add the remaining butter (this is not low-fat lol) in the pan and sprinkle in the flour...we're making a roux here
5)once the roux is a pale color of beige, add your can of milk and remaining bouillon and pepper...then add the Extra Sharp Cheddar..stir until melted, and remove from heat
6) drain macaroni, and then mix into the cheese sauce (I don't know how the spell the French name for it lol)
7) pour into a greased casserole dish
8) top with Sharp Cheddar
9) bake until golden brown on top (about a good 25 minutes)
10) let sit for at least thirty minutes, and serve warm

Enjoy!

I would share the recipe for the brownies, but I just got it today so I have to try it out. Never made homemade brownies, but this recipe seems a lot easier than other recipes I've seen (double boil milk and 30% caco shaved finely dark chocolate at 65 degrees no higher, ummm who does that?? lol).

Okay my new style while I transition

I am going to try to transition doing the good ol' roller set, and then flat ironing my hair. I have (sorry was lmao looking at Sacha B. aka Borat) finally gotten the results that I need: body, camouflage for my breakage, and a way that I can just pin curl it and go. I didn't use much heat in the beginning, but I think with the manipulation of dry pin curling and snatching (well not really snatching them, it would just get tangled) my clips out took its tool. I also didn't have a winter routine for my hair, and just was doing the same thing I did for my hair in the fall. I do know now that I need plenty of moisture in my hair. I knew that when I was natural, and completely neglected that when I would do my texlaxers. I just would use a regular conditioner, and when it felt rough a packet of protein conditioner (never again will I use that Revlon Silk Fusion AGAIN *inserts angry face*). I lost my mind and bought the Matrix Biolage, instead of going to Sally's to buy the GVP version (I guess I just had an extra $16 to burn...not). I'm almost out of it, but I found my good ol' Suave Humectant! Once I finish my tube of Biolage Hydrating Balm, I'll turn my remaining Humectant into a good moisturizing conditioner (EVOO, maybe some of my purchase from Hairveda 'the CoCasta Shikakai Hair Oil, I hear is supposed to be good for that' or castor oil). I'm also going to use my Joico K-Pak conditioner just to halt some of the breakage, and do a little "search and destroy" of my dried out ends. This will be a process, but hopefully not a long one since I have 1.5 of new growth (must be doing something right these days).

For those who transitioned

What products were in your holy grail? I've done this before, but a lot has changed these days lol. I usually co-wash every other day, but needed some assistance on finding a good deep moisturizing conditioner (I love Elasta QP DPR-11). Like I think most of my breakage is due to the fight of the dual textures (I have about 1.5 inches of ng). Any tips besides doing the BC (not ready to doit just yet)?

Well here's what I made this past Friday

I know I said I tweaked my Rice and Black Beans recipe...here's the main dish that I made as well.

I call it Chicken Enchilada-esque because I really didn't have the time to actually roll them up, lol.
I bought most of my items from Tar-jay, but if you can find them cheaper by all means go for it!

4 chicken thighs (you can cook these forever without worrying if they're be overdone, plus really cheap)
Adobo seasoning, mainly to taste (I use approx. 1 1/2 tlbs)
Chili Powder (again to taste)
Red pepper flakes (1/2 tsp or to taste)
A couple of small pinches of Italian Seasoning
1/2 an onion sliced
2 garlic cloves
olive oil to drizzle in the casserole dish (or roaster pan)
large tortillas
1 can of Red Enchilada Sauce (I got the Red sauce from El Paso)
1 small can of jalapenos (optional, but we like spice in our house lol)
1 1/2 cups shredded cheese (could use Mexican blend OR Sharp Cheddar), have some put aside to place on the top
salsa to place on top with the cheese (just enough to cover the edges)

1) place the thighs in the pot (dutch oven or stock pot)
2) Fill up a large pot with enough water to cover the chicken
3) add the seasonings (Adobo, Italian Seasoning, Chili Powder, Red Pepper flakes)
4) slice the onion right over the pot, don't even rush
5) smash the garlic cloves, toss those in
6)allow everything to boil for 30 mins. (no need to worry about under cooking because you'll be placing them in the oven)...let cool, skin them and shred them

Pre-heat the oven at 375
Assembling
1) drizzle the oil (or if you're using spray go ahead)
2) lay the tortillas enough to cover the bottom, you can overlap
3) add about 1/2 of the chicken
4) poor 1/3 of the sauce
5) add a handful of the cheese
6) repeat one more time, this time add the entire can of jalapenos
7) add one more layer of tortillas (and whatever sauce you have remaining)
8) pour salsa on top
9) top off with cheese
*this is a lot easier than it looks*
Bake for 25 mins. or until the cheese is melted and slightly golden.
Enjoy! Let me know how it goes!

4 cups of stock (I used stock I made boiling chicken thighs and onions)
2 cans of black beans, rinsed OR you could use a bag of black beans
Adobo, to taste
2 tsp of Chili powder
1/2 cup of salsa
2 cups of long grain rice (not instant rice)
one bag of frozen corn
1/2 a can of coconut water (can be found in the ethnic food section at your grocery store)

1) bring stock to a boil
2) add beans, and allow to cook for 30 mins on medium heat
3) add your seasonings (salsa, Adobo, and Chili Powder), allow to simmer for 10 mins
4) add your rice, and cook that according to the package directions
5) add your bag of frozen corn along with the coconut water
6) simmer for an additional 25 mins. on medium heat
Enjoy! Usually makes about 6-8 servings depends on how you use it (side dish or main dish)
I have some in a big freezer bag right now. I plan to use it to make a "veggie" quesadilla (sp).
I served it alongside some enchilada-esque casserole I made with a little extra cheese on top.
This meal actually cost me about a $5, not including my rice and black beans and corn side dish (that ran me about 4)...so a dinner for three for two days, actually cost me under $10...sweet!

The beans will actually last me forever! Okay, had to share it (it's quoted because I typed it on circle of moms on FB)! I am going to make chili today since I know the casserole won't even last as long as I wanted (we ate off it all day yesterday lol).

I'm up early on a Saturday

Why????? It's like every Saturday since AJ has been born, I've found it hard for me to stay asleep past 4am. I eventually end up falling back asleep, but not for long because I have to run my errands once the bank opens (wack!). Well I'm watching "Circle of Friends," and it just so happens to actually be a great movie (nope never seen it before). Anyways, I'm just ranting, blame it on the in-som-som-som-nia (yeah it was supposed to come off Jamie Fox-ish lol). Oh yeah I did a variation on my black beans last night. I wanted to make it into a Yank version of rice and peas, lol. I added some salsa, corn, adobo, and a little coconut water. I liked it and my husband loved it. We have a winner folks! lol Oh yeah also broke my rule, I used canned beans instead of dry since Tar-jay only had the canned kind.
I must retire because the princess just woke up. Toodles, and enjoy your weekend!