What was she thinking?!  SPRAY PAINTING HER WEAVE and then showing it off in a beauty shop…  Part of me wishes I had the balls to do stuff like that and not give a darned damn!  Like this woman.

There’s one at every holiday function. How many are in your family? #ChristmasWithBlackFamilies

“My name is Fay DeLeon and I’m a Jamaican grandmother who loves to cook for her family. I started making cooking lesson videos to teach my daughters how to make traditional Jamaican recipes for their families.”

cooklikeajamaican: “Today, this recipe is best known as Jamaican Brown Stew Chicken, but in my time it was called Fricasseed Chicken. Either way, it’s the same thing: chicken browned and simmered in a richly flavoured gravy. In this video I show you how really easy it is to make. If you’re using whole chickens, go to my video to learn how to Cut a Whole Chicken into perfect pieces for this dish.

We Jamaicans like to season our meat before cooking it. In my case, I like to season it the night before, if possible, to give the herbs and spices time to infuse into the meat. If you don’t have time for that, I do suggest that you let the chicken marinate in the seasonings for a least one hour before frying.

Though you can bake the chicken in the oven instead of browning it on the stove, I don’t think you get the same depth of flavour, so I prefer to do it old-style by browning it first. That’s because all the stuff left in the pan after you fry the chicken is the magic in the gravy. My secret (that I’m lovingly passing on to you) is to include 2 teaspoons of sugar with the chicken seasonings — it’s such a secret I forgot to mention it in the video … LOL. The sugar burns in the pan and not only adds flavour, but gives the gravy that rich dark colour!

Ingredients
3lbs Chicken, cut in pieces and skin removed
Chicken Seasonings:
2 tsp Salt
1/2 tsp Black pepper
2 tsp Sugar
3 Large cloves garlic, minced
2 stalk scallion (white part only), chopped
Gravy:
1/2 cup Cooking oil (for frying chicken)
1 Large onion, chopped
1/4 each, Red and Green bell pepper, chopped
1 Sprig of thyme or 1 tsp dried
1 tsp Pepper sauce
1 Tbsp Tomato ketchup
2 cups Hot water
1 tsp salt (to taste)

Method
Tip: Wash the chicken and make sure to dry it with paper towel to remove any water before frying.
1. Season chicken with salt, black pepper, sugar, garlic and scallion (green onion). Marinate the chicken overnight of at least one hour before frying.
2. Remove scallion from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.
3. Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.
4. Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.
5. Add chicken to gravy. Add 1 cup of hot water and turn heat to Low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.
Serve it up with steamed rice and vegetables or salad …, and some Fried Plantains, and you’re good to go!”

Here’s Rosie’s famous recipe! “Easy recipe and cooking tutorial on how to cook the BEST Macaroni and Cheese EVER. This is the perfect side dish to serve on Thanksgiving, Christmas, and any other special occasion. Your family is going to love this recipe. Learn how to make mac and cheese with this easy recipe for creamy cheesy southern baked macaroni and cheese.

Here’s the recipe:
Southern Baked Macaroni and Cheese
Ingredients

2 cups uncooked elbow macaroni pasta

2 tsp salt

2 cups American and mild cheddar shreds

2 cups shredded monterey jack cheese

4 cups shredded sharp cheddar cheese

14 oz can evaporated milk

2 cups half & half

3 eggs

1/2 tsp ground black pepper

— Instructions:

Pour 6 cups of water in a pot along with 2 tsps of salt. Bring the water to a boil, then add the pasta and cook until it’s al dente ( cooked, but firm).
Drain the pasta, and rinse under cool water. Set it to the side
In a large mixing bowl beat all three eggs until frothy. Next add in the evaporated milk, then the half & half. Mix until well incorporated.
Add all of the cheeses, except 1 cup of sharp cheddar, and 1/2 cup monterey jack cheese.
Next add in the pasta, then the salt, and black pepper. Fold in.
Spray your bake dish with non sticking spray, then pour the macaroni into the dish.
Sprinkle the remaining cheese on top of the macaroni.
Bake uncovered on 350 F, for 40 minutes.
Let the macaroni and cheese sit for 5-10 minutes before serving.
Enjoy!”

Check out these MODIFICATIONS, ways people have changed their bodies… the shocking ways people change their bodies. Self Inflation, Pointed Ears, Strange Piercings?

The Slanted Door: “INGREDIENTS

For the peanut dipping sauce:
1 cup rice, cooked and cooled
1/2 cup roasted peanuts
2 cloves garlic
1 thai chili, stemmed
3 tablespoons red miso
3 tablespoons ketchup
3 tablespoons canola oil
3 tablespoons sugar
2 tablespoons stir-fry sauce
1 1/2 teaspoons lemon juice
1/2 teaspoon toasted sesame oil

For the spring rolls:
15 medium shrimp, peeled and deveined
8 ounces boneless pork shoulder
1 egg yolk
1/2 cup canola oil
1/4 teaspoon kosher salt
5 cups rice vermicelli, cooked
10 12-inch round sheets rice paper
1 head red leaf lettuce
30 mint leaves
1 1/4 cup peanut dipping sauce.

DIRECTIONS
1. Make the peanut dipping sauce: In a food processor, combine the cooled rice and the remaining ingredients. Process until the mixture becomes a fine paste. Thin the sauce with 1/2 cup water, and continue processing until the sauce is smooth and creamy.
2. Make the spring rolls: Fill a pot with water, and bring to a boil. Add the shrimp and cook for about 3 minutes, or until the shrimp have turned bright pink and are cooked through. Transfer shrimp to a colander with a slotted spoon and rinse under cold running water. Drain the shrimp on paper towels, and carefully cut each shrimp in half length-wise.
3. Return the water to a boil, and add the pork. Turn the heat down to a simmer, and cook pork for about 20 minutes, or until the pork is cooked through. Remove the pork from the water, and let cool completely. Slice pork into 1/4-inch-thick slices.
4. To make the mayonnaise, put the egg yolk in a large mixing bowl and whisk well. Slowly stream in the oil and keep whisking constantly until the mixture thickens and emulsifies. Continue to add the oil in until it’s all incorporated. Whisk in the salt.
5. Fill a large bowl with very hot water. Dip one sheet of rice paper into the water and quickly rotate to moisten the entire sheet. It will become pliable. Lay the wet rice paper on a flat work surface. Arrange one lettuce leaf over the bottom third of the rice paper, flattening the lettuce to crack the rib. Spread a generous teaspoon of mayonnaise over the lettuce and top with three mint leaves. Add a few slices of pork and 1/2 cup of rice vermicelli noodles.
6. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end one full turn, enclosing the filling completely. Place three pieces of shrimp, cut side up, in a row on the rice paper, and then roll one more turn to enclose the shrimp. Continue rolling as tightly as possible until you have a tight wrap. Repeat with the remaining ingredients.
7. To serve, cut each roll crosswise into thirds, and serve with peanut sauce.”