Posted on November 29, 2016

Eucalyptus Wreath Workshop @ The Lemon Bowl

Join me for a modern wreath making workshop. Learn how to make a variety of beautiful wreaths that are sure to make your home more holiday ready. The workshop will include all of the materials to make your very own wreath to take home, including copper pipe for the base, various kinds eucalyptus, twine, and of course something delicious to sip on.

Location: The Lemon Bowl | 3015 Georgia Avenue Northwest

Purchase your tickets below.

Posted on November 21, 2016

How to Cook a Turkey

I’m not a huge turkey fan, but a few years ago, I volunteered to make the turkey for my family I made it my mission to figure out how to make it magically delicious. So there were two things that I wanted to address when making my turkey. First, roasted whole turkey tends to be dry and second, it tends to be a bit bland.

My sister suggested that I brine the turkey. While wet brining is a great way to inject flavor and tenderize  meat, its a pain in the ass to pull off! Especially for a large turkey. I’m not fooling with that mess. Enter my savior, the dry brine. You accomplish the same juicy, delicious, tenderness of a wet brine without the hassle.

For peak flavor I recommend starting the process three days in advance. But if you don’t have the time, brine for one day at least! I only had one day for the turkey pictured above and it came out delicous! Of course the bigger the piece of meat the more time you want to allow for the process.

What You’ll Need

  • 10-13 lbs fresh turkey (make sure it has not already been brined and/or there is no salt added!)
  • 1 lemon
  • 1 orange
  • 2 tablespoons fresh or dried herbs (I used rosemary, thyme, and sage. You can add lavender, oregano, or marjoram, I used them last year. Most grocery stores sell a bunch of poultry herbs in the fresh herb section.)
  • 3 tablespoons coarse salt
  • 3/4 teaspoon coarse black pepper
  • 5 sprigs of fresh herbs
  • 1 teaspoon Sugar (optional)
  • 1 stick of unsalted butter

Tools

  • Roasting pan (I recommend a non stick pan, it makes clean up so much easier)
  • meat thermometer
  • Knife
  • cutting board
  • Small bowl
  • Measuring spoons
  • Large baking sheet

Remove the turkey from the package. Remove the giblets inside, save them (you can use them to make delicous stock so pop them in a freezer bag and save them for later). Remove any remaining feathers, trim fat, and rinse your turkey. Pat dry and set aside.

Place the course salt, pepper, and sugar in a bowl. Zest the lemon and the orange and add to salt mixture. Slice them both into quarters and set aside.

Finely chop the fresh herbs and add them to the salt mixture. Save 5 sprigs for when you roast the turkey.

Mix the rub really well. You don’t want any clumps.

First you want to season the cavity with about 2 teaspoons of the dry brine mix.

Gently, loosen the skin and put the seasoning directly on the meat. Generously season the breast meat. Be careful not to rip the skin. If you do rip it all is not lost. you can use a toothpick to put the pieces back together.

Let the turkey rest in your refrigerator uncovered for at least one day.

The night before you roast, take a stick of butter out of the fridge so that it will be nice and soft the next morning.

About an hour before go time I like to take my turkey out and let it come close to room temp.

Spread the butter all over the turkey, but especially under the skin. Stuff te turkey with the remaining fresh herbs and the lemons and orange pieces.

Now you’re ready to cook it however you want!

I roast mine (one day my deep frying dreams will come true). 20 minutes for every pound of turkey has worked well for me, these 13 lb turkeys took just under 4 hours.

Notes on Cooking the turkey:

  • Take note of the total number of pounds on the packaging before discarding the packaging.
  • Using a thawed turkey is best. You can use a semi thawed turkey, but you really want access to the meat under the skin.
  • Carve the turkey before you bring it out to the table. Watch this video to learn how to do it.
  • Save the remaining meat and bones for stock. Don’t let any of that delicous meat go to waste.
  • Consider making two small turkeys instead of one big turkey. It saves time and there are more yummy pieces for the fam.
Posted on November 8, 2016

How to Make a Modern Eucalyptus Wreath

After a ridiculous amount of Pinterest  and Etsy  browsing, I decided to make my own wreath. I have to say the choices were pretty dated for my taste and I had something really specific in mind. There was a eucalyptus arrangement in my living room that I’ve been meaning to change so I use that and leftover copper pipe that I had lying around.

What you’ll need (where I got it from)

  • Copper Pipe (Home Depot)
  • Tri-colored eucalyptus (Micheal’s)
  • Very thin bendable wire (Joanns Fabric)
  • Scissors
  • Pipe cutter (Home Depot)
  • Masking tape

Step 1
Measure the pipe before cutting. I simply held it up to my door, to measure. It ended up being about a foot and a half wide.

Step 2
You need to cut eeiit! Tighten the pipe cutter until it fits snug but not tight enough to squeeze the pipe. Twirl it around a few times until you do not feel any resistance. Tighten and repeat until the pipe is cut. Tape together with the masking tape.

Note: I tried using a glue gun and craft glue and it didn’t work at all.

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Step 3
Lay each stem out to plan the design before you begin. This will give you an idea of what it will look like before you attach everything. This is an important step because each branch is different, and it will be a pain in the ass to remove the stems and wire after the fact.

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Step 4
Add each stem separately, first securing it to the pipe, then secure any protruding parts of the stem. This will help it look more full. I kept some as is because, I liked how looked.

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Step 5
When you get to the end, turn the last few stems in the opposite direct to cover the ends of the previous stems.

I had some smaller pieces that I was able to stuff in the wreath to fill in any gaps and cover wire towards the end.

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Step 6
Hang it! I used twine and a clear command strip to hang my wreath because I didn’t want to drill a hole in my door and conventional wreath holders were cramping my minimal style dreams.

I’m in love, it looks beautiful and it smells divine!

Posted on November 6, 2016

One Mo’ Gin’: Luke Cage Cocktail

3b7b8b1a-767d-4736-8c94-98a5f5ad4778I’ve been super excited about all the amazing diverse television to choose from lately. More specifically the blackness on TV fills me with glee! It’s been a long time coming, and I’m so happy about the authenticity and diversity in the selection. One of my favs is Luke Cage. The dialogue is great, the music is 👌🏿, and it was a great addition to the other Marvel series on Netflix that I love so much.

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Posted on October 10, 2016

Jerk Seasoning Recipe


Recently I hosted a jerk making workshop at Nubian Hueman with my girl DJ Jaz Dux. We vibed out to nothing but reggae chunes, drank rum punch, and made our own jerk (recap coming soon)! I already talked about how much I love jerk and why I was inspired to do this workshop here. I tried this recipe several different ways, more sweet, more heat, and no garlic and I love this version of it.

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Posted on October 10, 2016

My Go-To Green Juice Recipe 


TMI alert! Sometimes I like to fast for the first half of the day when I feel bloated, ate too much, or I need to get things moving 💩. I’ll drink tons of lemon water and/or #fresh juice. This morning I made celery, green apple, and lemon #juice and it was so good I had to share. I love tart so this was right up my alley. I used the brevel 

What You’ll Need

  •  2 large stalks of celery
  • 2 large lemons (no skin)
  • 9 Green apples

All together it made two of the bottles pictured. Just what I needed. Enjoy.

Posted on September 21, 2016

Something Good: Jerk Making Workshop and Day Party

 

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All my spicy food memories are happy and free! Waist whining, blood rushing to my lips, dirt roads in Jamaica, BBQ, and bloodclot chunes! Naturally I want to recreate the good vibes and share them with you. In this edition of Something Good join me for a jerk making workshop, with spices from Bazaar Spice, so you can create your own spicy food memories. Vibe to music provided by the one and only DJ JAZ DÜX, eat small bites, and enjoy delicous rum punch made by me! Get your tickets early so that I know how much rum to buy.

Posted on August 15, 2016

How to Look Cute While You Sweat Your Buns Off

It’s hot AF. So I’ve been opting for flowy, breezy outfits as of late. It’s my hopeless attempt to not be completely uncomfortable during my commute, because for the most part I’m freezing my balls off at work and melting my buns off on my to work. But alas it’s a losing battle. I suppose dueling temps are the working girls eternal struggle. Anywho, here is what I wore.

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Posted on July 13, 2016

Grilled Caesar Salad

I can’t eat a boring salad. There is simply no reason to. I’m on a forever quest to make new and interesting simple salads that taste delicious. My most recent obsession is grilled salad. After you make this salad head on over to my other grilled salad recipe and get you some.

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