Listening to Now

Jessie Ware

I'm currently vibing off Jessie Ware. Like major. I was hooked a while back when I first heard her, but now its one of those things were I've been pulled back into the greatness that is her voice. So much depth. Mostly though, I'm just appreciating her whole aesthetic. She has an incredibly refined style with some, "I couldn't care less what you think" dropped in - and I love it.

Florence and the Machine

Sweet sweet Florence. She could write the soundtrack to my life. And when it comes to depth of  voice and feeling, honestly there are few like this wonder. Her music is what I go to often when things just need to be understood. She gets me.

Music for you weekend... Sweet Hallelujah!

D

New Music - Menahan Street Band & Daley

Some pretty dope music to kick off your weekend. So so in love with this new group Mehahan Street Band and am definitely cycling through their music on repeat. They're a surprisingly unique instrumental jazz band from the Bushwick side of Brooklyn. I'm particularly in love with their Motown and funk sounds. Some of their collabs include Charles Bradley, a jazz-soul legend in his own right, Kid-Cudi, and Jay-Z. Loving their track The Contender. Check it out.

For that lights-low/ falsetto filled jam this weekend, Daley is that dude and I must say I'm incredibly in love with this man's voice. I'm also very much feeling his 80's fabulous style, both in some of his songs and his general personal style. This is a definite must add to your rotation this weekend. So good.

Happy Friday!

D.

Hair Today, Gone Tomorrow

Shameless webcam pics of my new do. 

Last week, I cut and permed my hair and I'm still getting used to it. I'm actually pretty surprised by myself with this decision, mostly because I'm the worlds most indecisive person EVER. I'm serious. It takes me a good 10 minutes in the jam isle just to decide what jam I want or that I really don't want any at all. Put me in the cereal isle and its game over. I'll be there all night, it's a process. Anyway, I was thinking for a while that I wanted to change my hair No more braids, no more fro. So after 4 years of being natural, I got it cut and permed. (Nothing to it, but to do it.) And I love it. Everyday its growing on me, literary.

 I'm not going write about how being natural was liberating or about feeling unliberated going back to the relaxed route. Honestly I didn't and don't feel any of those things. There's so much attachment and scrutiny over hair, over women's bodies in general, especially among black women. Debates on what is good hair and what's "right" for hair make it seem as though a woman's crop is either a lottery to the world's good graces or some type of spiritual journey. The reality is..really is...that its just hair; dead cells growing from the top of your head. Nothing more, nothing less. It doesn't need to be glorified or criticized  Just loved. Right? I l try to love my hair all the time. Whether its natural, braided or relaxed. That doesn't always mean I like it. But I love it, because it's mine no matter what it looks like. I'm getting used to seeing my self with this new do. But everyday, I'm liking it more and more. I'm not waiting for anyone's thumbs up or green light of approval. It's mine, and its growing on me, so that's enough.

Artisit Profile - Laura Mvula

Just discovered the soothing sounds of Laura Mvula and am very much in love. Such a beautiful depth to her sound. I'm quite unlearned regarding the African music scene, but its great to see such diverse sound coming out. Will definitely be following this one. Sadly she only has a few videos online, but I can't wait to hear more. Check out her video below.

Happy Friday!

D

I made this!

Roasted Red and Sweet Potato Hash with Poached Eggs.

Poached eggs are pretty much my jam right now. A little known fact about me: I work part-time on the weekends as a hostess at a little comfort food restaurant in San Francisco. It's been pretty cool so far seeing the interesting Mission hipsters that come through for our weekend brunch. It's been even more interesting getting to try all of the tasty dishes on the menu. And at the end of the shift, when the chefs whip up something for the staff, 9 times out of 10 its the breakfast hash with poached eggs. And its goood. I can't believe I've been missing on this poached egg train for all my life. Now, I just cant get enough of this yolky creamy goodness. And their so silly to make. Honestly, it looks like a disaster in a pot. But, man. So worth it. So this was my attempt to recreate my beloved breakfast hash. And it was pretty on point, if I do say so myself.

Wanna try it? Here's the recipe

1. Set the oven to 400 degrees.

2. Cube up some red and sweet potatoes.

3. Toss 'em in a bowl along with 2 tbs of olive oil and all kinds of good seasoning. (I used some Cajun spices  of course, since I'm a southern girl.)

4. Pop them in the oven for about 30 minutes or until soft and golden. 

5. While the potatoes are roasting, cook some sliced onion, minced garlic, mushrooms, bell peppers, corn (clearly the list can be endless.) in a saucepan. Once cooked to yummy perfection, remove from the heat and set aside.

6. When the potatoes are done, add to saucepan along with the cooked veggies.

7. Lastly add some fresh spinach leaves and toss until their nice and wilted.

8. Add your poached eggs on top (I'm certainly no expert, so refer to this amazing cooking genius.) and you're golden.

Definitely one of my tastiest kitchen adventures thus far.

D.