Oh snap! I’m featured on 202Creates. I had an awesome time filming (and shopping) at Steadfast Supply a delicious concept space with tons of awesome local finds. My personal favorite is Ron David, check him out!
This drink is skrong and so delicious. Why sweet potato and not pumpkin? Because sweet potato is superior! No one can convince me otherwise its just a fact.
Notes on this drink:
Use one shot of bourbon/henny if you can’t hang and add a bit more cream. If you are using a non dairy option, you will definitely need more sweet potato puree and add one less shot and taste before you add the third.
Do not roast the sweet potato. Roasting adds its own flavor and you don’t want in a drink.
What You’ll Need
Use the maple syrup to wet the rim and dip the martini glass in graham cracker crumbs.
Add all the ingredients into cocktail shaker with ice and shake really well, until everything is combined and chilled.
Pour into a martini glass and enjoy!
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.
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
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:
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)
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.
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.
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.
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.
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.
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!
I’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.
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.
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
All together it made two of the bottles pictured. Just what I needed. Enjoy.
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.
I’m super late but I wanted to share this article about some of my favorite places to go eat and drink in DC!