It started with an email from JCPenny a few months ago. The PR representative explained they’re changing their brand, and she wanted to give me a $200 gift certificate to spend. It was promptly delivered, and it wasn’t used until recently for the purchase of new bed linens for our new super pillow top comfortable mattress set.
Up until JCPenny contacted me with their much needed gift, my life was a hurricane of stress, sleeplessness nights, and regrets. Then, my life instantaneously started to change. Suddenly, I had a freelance job. As the job gradually started cutting hours, my sudden luck made sure I made a smooth transition into a full-time position as a Graphic Designer with a large Brooklyn non-profit organization. With this new 9 to 5 schedule, the gift certificate remained untouched on my desk until we could determine how to maximize its benefits. Continue reading Tarragon and Pink Peppercorn Chicken Salad
Often when we think of Southern Soul food, we think of mac and cheese, fried chicken, collard greens, and potato salad–to name a few dishes. In reality, it’s about the first animal shot in the morning and served in a stew in the evening. Depending on the size, it’s served in various forms within the next few days. Bellies are salted and cured for preservation (Read: Bacon). Bones, such as poultry backs with little meat, are used for broth. Inners are fried to a crisp or simmered in broth. Fat is rendered into lard for baking or frying. Brains are served in rich root vegetable gratin dishes freshly made with butter, cream or buttermilk (that generation wasn’t lactose-intolerant). Generations ago, our grandparents feasted on wild possums, doves, turtles, squirrels, rabbits and deer. As Craig Samuel, co-owner of Peaches Restaurant in Brooklyn, mentioned, “…it’s the food that kept our grandmothers…[and families] alive…” Continue reading Duck and Turnip Stew with Dandelion Greens
The inspiration for this recipe comes from Thai chicken skewers served with peanut sauce. Instead of bite-sized chicken chucks on a stick, a whole chicken is roasted in a similar sauce. With peanut butter being rich in oil, the result of this Asian-inspired roast chicken and vegetables is a sweet, savory and juicy flavor. Set aside a small proportion of marinade for use as a dipping sauce, too. In addition, since vegetables are roasted with the chicken, a majority of dinner is done. Serve a crispy Red Cabbage and Snow Pea Salad with an Asian-inspired vinaigrette to complete the meal. Continue reading Asian-Inspired Roast Peanut Butter Chicken
The commercials, half-time shows and spending time with friends are a few reasons why I like Super Bowl weekends. With the sport’s masculine influence, most menus are quick, gooey, greasy and salty. Here are a few vintage recipes ideas to serve at your Super Bowl party, including a new recipe for Roast Red Pepper Chili Buffalo Wings. Continue reading A Super Bowl Menu with Roast Red Pepper Chili Buffalo Wings and Blue Cheese Yogurt Dip
Red beans and Rice isn’t my favorite dish in the world. My indifference to the stew is why it took some time to develop it. When I originally started making it, I tried adding more spices such as ginger, cinnamon and so forth. The boyfriend and I agree on the older results: Keep trying (however, I later discovered he’s not partial to cinnamon flavors). A few versions later, I’ve learned the characteristics of an excellent bowl of red beans and rice is in its simplicity. Continue reading Red Beans and Chicken with Wild Rice