πŸ‘¨πŸΎβ€πŸ³ | I Made Screenwriter’s Chili the Other Night and It Was Yum

My pitiful kitchen

So this is my kitchen. I know, right? Tiny, small, little, underwhelming. It’s why I don’t cook as often as I’d like. But hey, we gotta make do with what we have, no? And so the other night I pulled out the ol’ Crock Pot and vowed to make something delicious but simple: Screenwriter’s Chili.

OK, I see you’re hung up on the name, and we’ll get to that later. But here’s the thing β€” this dish is relatively quick, tasty, and, best of all, easy. I had a hankerin’ for it, and I was gonna prepare it. And in this post, I’m gonna teach you how to prepare it, too.

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🍳 | Brunchin’ at Miss Lily’s Soho

My homegirl Kimmy was visiting NYC this weekend and wanted to meet up, so I suggested we hit up Miss Lily’s in Greenwich Village, at the corner of West Houston and Sullivan streets, for brunch.

For those who are unfamiliar, Miss Lily’s is, according to its website, a “Jamaican-style diner” that culls “from the diverse roots of Jamaican cuisine,” with a menu that offers “modern renditions of island specialties like jerk chicken, escovitch fish, oxtail and curried goat.”

Here’s my definition: Miss Lily’s is a hip spot that serves good-ass food and is populated by beautiful people β€” that includes the patrons and the staff.

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