Upgrades....

Ya’ll seen me rock the bomber time again, and I do love the classic look, I recently witnessed the power of throwing on a duster by accident. In an attempt to wear a spaghetti dress to a friend’s shower while combating the rain, I threw on this pink version of the jacket before heading to the party. What started out as just a Hail Mary turned out to be an amazing outfit, I felt amazing!  

I actually felt as though I was wearing my own superhero cape guys! 

Duster:  Avec Les Filles  (got the duster a while ago, it’s not online but there’s an alternative)  Dress:  Forever 21   Shoes:  Melissa Shoes

Duster: Avec Les Filles (got the duster a while ago, it’s not online but there’s an alternative)

Dress: Forever 21

Shoes: Melissa Shoes

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Got the hair did as well, it’s been bugging me how to elevate my look for a while and the folks over at Napp Star hooked it up with a drink, updated dye job, and this unique side braid.  

While it didn’t feel like spring, I wanted to have a natural glow, Glam by V didn’t disappoint. I’m usually very “safe” when it comes to hair and make up it was rad to let the legit professionals play around with my look. It’s another way for me to learn how to let go and stop overthinking and do it!  :)

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Planning more outfit posts for the spring, well given Mother Nature it will probably go straight to summer ha ha! It’s great to be blogging again!

Anyone else did a major update to their look recently? Do tell!

xo

Kos

 

WCW: Chef Mashama Bailey

Today's Women Crush Wednesday is renowned Chef Mashama Bailey.  I have known Mashama for about 17 years now since she is one of my sister in law's BFFS. And known how much of a bomb chef and baker she is! Although born in the Bronx and raised in Queens, Bailey is a southern girl at heart attending elementary school in Savannah and spent childhood summers with her grandmother in Waynesboro.  Mashama spent four years at Prune in New York City’s East Village, owned by award-winning chef and writer Gabrielle Hamilton, before taking the helm at one of the most talked-about new restaurants in the country, The Grey, in Savannah, Georgia (woot-woot!). 

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Photo credit: The Grey

Photo credit: The Grey

Photo credit: The Grey

Photo credit: The Grey

She is now one of the four chefs featured in season 6 of Chef's Table. The restaurant sits in a renovated Greyhound station (hence the name, clever!).  In Mashama's episode of Chef's Table, the view learns that there's a colored waiting room in the back of the venue. "I was soaking in all that heritage and all that knowledge," Bailey says. "And there's a sadness that comes with that, but it's also this great sense of pride. You look at the beauty of survival — you realize how resilient your culture is."

And Bailey's craft has evolved after reading Edna Lewis's books such as In Pursuit of Flavor, per Mashama began adding more African-inspired food to The Grey menu.  The Grey has earned a number of accolades, including being named in Time Magazine’s “World’s 100 Greatest Places”! And Mashama is a finalist for this year’s James Beard Award for best chef (second year in a row!). In 2018, she was the first African American woman to be nominated for best chef in the 27-year history of the awards. When interviewed recently on The Dish, Mashama said her Grandma, who taught her so much, would have been proud. 

Check out our Q&A, warning you might get hungry so there is an added bonus ;)

O.C.O: How did you know you wanted to pursue cooking as a career?  

M.B: I knew when people started complimenting my food.  I’m close with my friends and family so when they started to really dig what I was doing I knew that I was on to something

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O.C.O: The person you would most like to cook for? And Why? 

M.B: Maya Angelou because I admire the way she lived her life and I would so many questions for her about love and passion.

O.C.O: Cooking is a legendarily brutal job. Is it possible to keep a balance in your life?  

M.B: Yes, but my balance is very different from everyone else’s.  I hang out late and wake up early to see friends and loved ones.  My weekends start on a Sunday instead of a Friday. 

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O.C.O: Any advice for women trying to break into a male-dominated field?  

M.B: You see a lot of women in culinary school but not a lot of cooking in restaurants.  I think that is because of a break down in our support systems.  One of the most important things that we can do for women as women is to support one another.    We need to make the most scarifies when it comes to our professions no matter which industry we are in.  For me support is the key to success.  

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O.C.O: What makes your relationship with your business partner JOHN O. MORISANO work? 

M.B: Honesty and transparency 

Photo credit: The Grey

Photo credit: The Grey

Photo credit: The Grey

Photo credit: The Grey

O.C.O: What was the initial feedback from your appearance in Chef's Table this season? 

M.B: People loved seeing and hearing from my parents

O.C.O: Favorite part of living in Savannah? 

M.B: Living right on the coast

Photo credit: Chef’s Table

Photo credit: Chef’s Table

O.C.O: What do you miss the most from NYC? 

M.B: The hustle and bustle 

O.C.O: Anything else you want us to know?  

M.B: Cooking is hard work but if you love it you will never work a day in your life!

Photo credit: NY Times

Photo credit: NY Times

If you are visiting Savannah soon stop by The Grey! Chef's Table is streaming on Netflix, the series is inspiring, Mashama's was a bit of a tear jerker :) To follow her latest creations follow Mashama on Instagram.

For folks inspired to test their cooking skills, I suggest you start out with Mashama's vegan version of Stewed Black-Eyed Peas! Bon appétit!

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The recipe is below: (source NYT cooking)

 INGREDIENTS

2 pounds dried black-eyed peas

  • 1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached)

  • 4 whole cloves

  • 1 garlic head, cut in half

  • 10 black peppercorns

  • 2 dried bay leaves

  • 1 chile de árbol or other small dried chile

  • 1 cup olive oil

  • 2 tablespoons kosher salt, plus more to taste

  • Hot sauce, to taste

PREPARATION

  1. Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.

  2. Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.

  3. When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.

  4. Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.

  5. Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.

  6. Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

 

WCW: Rosa Armstrong-The Project Chick

Rosa Armstrong is an accomplished interior designer whose expertise is in the field of “Do it Yourself” (DIY). Coined herself, “The Project Chick” she travels the country teaching people to take the old and tarnished and turn it into new and fabulous.  She is today's Women Crush Wednesday! 

I knew Rosa from 7th period earth science from high school and had the pleasure of doing PR work for her for her e-store The Bombshell Bodega.  I always admired her entrepreneurial spirit and sense of humor, it wasn't a surprise to me to see her drive get her a show on HGTV/DIY channel "Kids can Build”.

What makes Rosa's show unique to me is that she's a city gal, most of the DIY shows are shown in the suburbs, that's refreshing for a fellow city gal!  Rosa brings her Brooklyn flava collaborating in projects with her daughter Melania. 

In between projects, Rosa and I had a chance to catch up, check it out:

O.C.O: What inspired you to start The Project Chick? When did Melania get involved?

R.A: The inspiration behind the Project Chick really was just an evolution to who I’ve become in this arena. I found myself not knowing what to call myself like am I a carpenter, a upholsterer, crafter I tried so hard to peghole myself into a niche that I ultimately was like I can and do, do it all. I do projects I am a Project Chick! Melania was pretty much forced into this life I can always use a second set of hands when working and she became my unofficial apprentice. Thank goodness she enjoys building!

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BEFORE

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AFTER

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O.C.O: Where do you do most of your work on your DIY projects?
R.A: I do most of my DIY projects in my workshop. I have a space that I rent so I don’t have to worry about being messy

O.C.O: What was your first “big tool purchase”?
R.A: My first big tool purchase was a skill saw all magnesium circular saw I did so much research on it and was afraid to use it because I heard how much power was in it and afraid I’d get hurt. But I’m still here with all 10 fingers!

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O.C.O: Who are your style icons? 

R.A: Right now my fave style icon has to be hands down Tracy Ellis Ross omg she is giving me life. She’s all about street and chic fun and stylish feminine and masculine.

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 O.C.O: Is there a specific project that you'd consider a favorite? 

R.A: As far as my favorite project to this day I consider it my daughter’s bed. It was my first build and With all the experience I’ve gained since then it’s pretty unimpressive as far as skill set but it gave my the feeling of empowerment that I needed to start this journey of becoming who I am today and who I strive to be in the future a can do can learn conqueror

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Follow Rosa on Facebook and Instagram for the latest DIY projects and show announcements!

xo

Kos