Interview Format and Questions

Interview Format and Questions

Our interview will be 35 minutes to an hour in length. I believe the best interviews are great conversations. To help balance both needs please fill out the pre-interview questionnaire. Part 1: Your expertise. (25 - 35 minutes) After a brief introduction and a time zone check in. I’ll start asking you questions about your [...]

Black Eyed Peas

Black Eyed Peas

If you’re like me, you grew up eating Black Eyed Peas and Collard Greens for good luck on New Year’s Day. Black-eyed peas which sympbolized pocket change and collard greens which symbolized crisp green bills are often eaten with other foods that symbolize growth and wealth. More money in my pocket? I’m all for that! [...]

Harlem, New York

Harlem, New York

Our view at the airport. When our flight back to Kuala Lumpur was cancelled, there was only one place to go in New York, Harlem. Nicknamed “Black mecca” Harlem was one of the places where it felt like it was ok to be proud to be Black. My first introduction to Harlem came through a [...]

Sweet Potato Pecan Pancakes

Sweet Potato Pecan Pancakes

I made this recipe with leftover sweet potatoes from Thanksgiving one morning in a sleepy haze. It was delicious and we couldn’t stop eating them. The color is beautiful as well.

Treasure Shrimp

Treasure Shrimp

[et_pb_section fb_built="1" _builder_version="4.7.0" _module_preset="default"][et_pb_row _builder_version="4.7.4" _module_preset="default"][et_pb_column _builder_version="4.7.4" _module_preset="default" type="4_4"][et_pb_text _builder_version="4.7.4" _module_preset="default" hover_enabled="0" sticky_enabled="0"]“WHAT’S THIS?” MY SON SAID AS HE CRAWLED INTO HIS SEAT AT THE SUPPER TABLE. “Taste it and find out” said Dad. Curious, Martin used his tiny fingers to peel off the breading and to his delight, it was his favorite, shrimp! “Look, [...]

Persian Rice with Tadig

Persian Rice with Tadig

PERSIAN RICE WITH TADIG This is rice dish is a delicious way to enjoy rice and makes for an impressive dish for family and friends. Think about it in 4 main steps. Soak the rice, season the rice, crisp the rice, flip the rice. Remember this is more about technique than ingredients. Once you’ve mastered [...]

Tea with Mom

Tea with Mom

My mother loved GINGERSNAPS with a cup of strong black tea. It was the perfect anytime snack with friends. http://Photo by Marta Dzedyshko from Pexels As a teen, I was ushered to ladies coffees, Saturday visits, and church socials. I often saw the same girls at these events and it was expected for us to stay for a while. How tragic! Didn’t they know there was a mall we had to get to? An outfit vetoed here, make-up tweaked there, grades and boys were always discussed. Once the required “one cup rule” was over we were given $10 to leave so the “grown folks can really talk.” This tradition of older women teaching younger women seems like a lost art today. Looking back, they were teaching us how to seek refuge in our femininity. It was powerful Mom is gone now but, when she’s on my mind I think she’s telling me to find a friend, make gingersnaps, and “spill the tea” DOROTHY’S GINGERSNAPS I like to make sure all of the ingredients are at room temperature before I start baking. 2 cups sifted all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup shortening 1 cup white sugar 1 egg Preheat oven to 350 degrees F (175 degrees C). Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container