For Hungry Girls who eat Fried Chicken when the Salad is enough

Yeah. I started a food blog. Check out my cool photos and shit.

Oh and send me some ideas while you're at it.

don't hATE. just appreciATE. (teehee)

This Show Rocked my World

 Thank you! Our Daily Bread show for being so awesome! Thanks to Amara Tabor-Smith and an amazing cast and CounterPulse for sharing life with us and bringing us amazing shit. I balled my eyes out. This weekend is sold out, but I really think there needs to be a few more weekends of showings. A special bow for my dear dear friend and fierce woman Tossie Long. Her singing makes me want to change my life for the better! 

p.s. this is where the 'Sneeze of Shame' took place. *cringe*

Crawling the Art of the Twin Cities

I've been playing this game of: if not one in the Bay Area ...in what other cities could I see myself possibly living? I may have just added the Twin Cities (Minneapolis/St. Paul), Minnesota to my short but growing list. I've had hints of an interesting arts/culture scene coming from this area but never was quite convinced and since I hadn't visited and explored it as an adult it was never really on my map. Hmm...

From the homey streets, nostalgia-inducing buildings to the menu boards at Golden's Deli, an eatery that boasts fresh, local and tasty all wrapped in pretty. I was mildly smitten.
(I have been intrigued with the mysterious-to-me art of Menu signage and this place has one of the best I have seen in the country/world?)

After my delicious garden omelet and fresh squeezed lemonade I was able to get a sneak peak of the St. Paul art crawl which I unfortunately didn't get to check out in all its glory because I had other engagements elsewhere, but the little I did see made my heart pitter patter, and maybe my love for this place became full blown.

I met two artists/artisans who had items that I adored and I'm sure you will too.

The first was Storm

I think Storm is my Mid-west Jewelry concept counterpart...I always wish that I had the patience or diligence to make necklaces but I may have just been inspired to actually do it.  love the found pieces put together to create something new and fresh. I started making earrings from using old/broken jewelry and random found object things so this is really cool to me. From a little e-birdie I've found out she's a May baby. Lightbulb! Of course she is... her work is fabulous (not that I'm biased or anything). She is definitely a May Fly!

The second was "Deli Girl"

I love the bright colors of her pieces, and her unique style. She had originals, prints and sketchbook and journals. I meant to purchase a journal book (addict that I am) but had a brain fart and planned to go back but ended up not having time.

Still as much as I crushed on Twin Cities..Cali trumps... Weather, Racial & Cultural diversity, unlimited fresh healthy food options at low prices. So I won't be moving to the Twin Cities any time soon. I'll be back to visit though!

BouGhettaDiaries: N'Kale's Slawlad

For years I've been gently (and life-threateningly) coerced to post recipes of food and drinks that I make. This is hard because I'm a little bit of a careless mad scientist; I generally just go with my intuition, use whatever is available and most times things come out delicious, other times an acquired taste and the a few time just downright meehhh. But usually I generally find it hard to document and then subsequently share my recipes because I make them up as I go along.

This post is dedicated to my cousin who recently requested a recipe. I have some recipes that I've managed to somewhat document but I have only shared with close friends who ask. And now I'm sharing with the world!! mauahahaha. By the way these recipes are written in a not very precise manner...you have to guess some things and do it your own way. No rigid cups or teaspoons or western-culinary-correct terms of measurement or food preparation (okay maybe a few).

No promises or anything but maybe I'll do this regularly. We'll call it the Chef BouGhetta Diaries:
Recipes from a struggling health-conscious African with a hint of Hippie and broke. Never purist. My mantra: eat more veggies, some fruit, lean proteins and whole grains and never compromise on flavor.

And here we go

nKale's Slawlad
Ingredients

• 1 big bunch of fresh Greens (Kale or Chards work better than Mustard or Collard because these have strong tastes)
• 1-3 fresh carrots
• Raisins
• almonds (or any nuts you like)
• 1-2 each Plums, Apricots, Nectarines (firm)
• Apples if you want or have (can be used in place of stone fruits or in addition)

Dressing
Fresh lemon juice (1 lemon)
Olive Oil (about 1-2 tablespoons)
apple cider (or any fruit based) vinegar (about same amount as lemon) (you can substitute vinegar for a fruit juice that is sweet but a bit acidic i.e. pineapple/orange)
honey (about a table spoon to sweeten)
Black pepper (pinch)
Salt (pinch)

How to prepare
Julienne/Shred all the vegetables and fruits and mix in bowl
Chop nuts and add in; add in raisins
Douse with the dressing and let it sit for at least 30mins to 'cook' (longer is fine...)
It is ready when all the ingredients seem mixed in and relaxed...or the flavor of the greens is way strong


Send me a photo of you enjoying it!

-n

Put this on your Tongue... Okay how about this?

It's summer time (okay the end of it) and my newest obsession is mixing some shites.

I always have one of these...phases. God help me. The problem with me is that I lack patience, dilligence and time to pursue it.

Well so yeah if I wasn't lacking those things I would be one of those people with a fancy blog and I would put up a recipe a day, take pictures of the products and write interesting narratives describing my process. But as I'm well-versed on the fact that I don't follow through, here's all you will get.

I'll just let you know, for this transient phase I'm into using my food processor to create homemade salad dressing using fresh herbs, oils and fresh produce, and using my measuring spoon to come up with seasonings from current spices on my rack and dried & fresh herbs from the garden out here.

I always have ideas and fixations going on in my head but also wary that I need to try to not do and be EVERYTHING!

Anyhoo, my friend Tossie was over the other day and requested (coerced me into making) some seasonings, so I was motivated and whipped her up some stuff.  The names and mixes are inspired by different types of 'sensibilities' and cultures of cooking food... from the Oregon coast hippies to Mama Iyabo on the streets of Lagos. I also listed what kinds of 'proteins' they will be good on. A lot of them are generally good for cooked vegetables & salad dressings as well.

We did some raw finger dip taste test and seems like it will be good. But I'll wait for more meals and experiments from her so we'll see. Here are a few of photos she took, after my custom seasoning mixing session for her (I took the one above)