Happy Holidays!! (Blogcation)

I just want to give a shout out to all the folks who have been following this blog. The purpose of my blog is to deconstruct the images/representations of black women in media (movies, music, etc.).  It came out of the creation of my zine “See Me: Issues that Affect Our Lives, Acts of Resistance against Oppression, and Black Feminist Thought.” I hope to write more about zines/zine culture next year.

In the words of India.Aire “Now don’t be offended this is all my opinion, Ain’t nothing that I’m saying law”all my posts are my take/opinions on how racism, sexism, classism, and other “isms” affect black women’s lives.  I don’t have all the answers (unlike Sway ;). I am just trying to offer a different perspective…

If you celebrate, I wish ya happy holidays. I am going on blogcation. I’m not planning to do too much this holiday season. I visited the peeps last year, so I can wait until next year to go back 😉  But I plan to relax, catch up on my reading, etc. The blog will resume in early January 2014.

See folks next year!!



Randomness: Holiday Baking

I can go either way with the holidays, but I do enjoy eating all the treats this time of year. I have a hugeeeee sweet tooth. I’m not a big cook, but I sometimes like to pretend I’m one of those chefs on Food Network whipping up delicious dishes 🙂 I love making desserts.  It’s fun finding new recipes. I thought I would share a couple, as folks prepare for the holidays next week. I haven’t had time to try them out yet, but they sound yummy as hell!  Bon appétit!!

Butterscotch Brownies –6 tablespoons shortening, 1 1/2 cup brown sugar, 2 eggs, 1 1/2 teaspoons baking power, 1/2 teaspoon salt, 1 teaspoon vanilla, 1 1/2 cup flour, 1/2 cup chopped nuts, and 1 cup butterscotch bits.


Preheat oven to 350F. Cream shortening and sugar, add the rest in given order. Grease a 9″ x 13″ baking pan. Pour batter into pan, and bake 25 minutes. Cool for 10 minutes and then cut into squares. Recipe from local newspaper

Raspberry Buttermilk Pie–(Pie Crust) 1 1/4 cup all-purpose floor, 1 tablespoon sugar, 1/2 teaspoon salt, 4 ounces (1 stick) unsalted butter, 1/4 cup water, plus 2 tablespoons. (Filling) 1/4 cup raspberries (frozen or fresh), 2 tablespoons sugar, salt, 3/4 cup white granulated sugar, 1 teaspoons all-purpose flour, 1 teaspoon lemon zest, and 3/4 cup buttermilk.


In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add 1/4 cup of water and mix. The mixture will be shaggy at the point. From here, add 1 tablespoon of water at a time until the dough comes together. I ended up adding about 2 more tablespoons of water, equaling 1/4 cup water, plus 2 tablespoons. Flour your counter and dump the dough onto it. Knead the dough a few times until it comes together; form the dough into one solid disc. Wrap the disc with plastic wrap and transfer it to the refrigerator to chill for 1 hour or overnight.

Remove the disc of dough from the refrigerator. Liberally flour your work surface and rolling-pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 12 to 14-inch round. Wrap the dough around the rolling-pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin and using your thumb and forefinger, crimp the rim of the crust into a v-shape. Preheat the oven to 400 degrees F. Transfer the pie crust to the refrigerator to chill for 30 minutes. 3. Score the bottom of the pie crust with the tines of a fork. Line the pie crust with foil or parchment paper and fill it with beans, rice, pennies or metal pie weights. Transfer to the oven and bake for 15 minutes. Carefully remove the lining and pie weights and bake for an additional 5 minutes. Remove from the oven and allow to cool on a wire rack until room temperature.

Meanwhile, let’s make the filling. In a small saucepan, combine the raspberries, sugar and pinch of salt. Cook over medium low heat for 10-15 minutes, intermittently crushing the raspberries with the back of spoon, until the mixture is smooth. Set aside to cool. Preheat the oven to 325 degrees F.

In a medium bowl, whisk together the sugar, flour and lemon zest. Next, beat in one egg at a time, until the mixture is thick and thoroughly combined. Pour in the buttermilk and whisk until completely combined. Pour the buttermilk mixture into the par-baked pie crust. Using a teaspoon, drop small dollops of the raspberry mixture on top of the buttermilk mixture. Take a skewer and run it through the center of each raspberry mixture dollop, creating a pretty swirl design.

Carefully transfer the pie to the preheated oven and bake for 30-40 minutes, until the center of the pie is set. Allow the pie to cool on a wire rack until room temperature, about 1-2 hours. Slice and serve with a dollop of whipped cream or a la mode.  Recipe  from http://www.pbs.org/food/fresh-tastes/raspberry-buttermilk-pie/?utm_source=facebook&utm_medium=pbsofficial&utm_campaign=pbsfood_freshtastes