Monday, March 18, 2013

COUPLE OF THE WEEK: BOE'ZAE & SHANIQUA TRIPLET

I have the pleasure calling these two my friends, The young couple reside in Ohio and have two boys together, BJ (Boe'zae Jr) & Levi, They have been married for 5 years, fresh out of high school. What inspire me about this duo is their love and obedience for God and their love for one another as well, they have their own youth ministry: N.O.W., which stands for "NOT OF THIS WORLD". I pray that God continue to bless you guys abundantly, Thanks for showing young people that true love is possible. -V.Styles

QUOTE OF THE DAY//

"Repetition is the father of learning, I repeat, repetition is the father of learning." Dwayne Michael Carter

MEAL OF THE DAY:Slow-Cooker Pork Tacos

Slow-Cooker Pork Tacos:

Ingredients:

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Directions

Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more

minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
Read more at: http://www.foodnetwork.com/recipes/slow-cooker-pork-tacos-recipe/index.html?oc=linkback

WHAT'S ON THE STANDS///

Check out this month's of GQ & VOGUE:

MEN FASHION ////

OPTIC OF THE DAY///

Wednesday, March 6, 2013

QUOTE OF THE DAY///

I Found this and that it was a very interesting comment, I publish archives and give the source of the latest news, fashion tips art and etc, but overall my objective is to inspire along the way. I am aware that it could be someone that is out here some where in the world that is not having the best day & even if my small dose of inspiration makes an impact on one person that means a whole lot to me. Love you all. Be blessed! -V.Style

MEAL OF THE DAY:

Glazed Salmon With Spiced Carrots

Ingredients
4 tablespoons extra-virgin olive oil, plus more for the pan
1 pound carrots, thinly sliced
2 tablespoons honey or agave nectar
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds
Directions
Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/glazed-salmon-with-spiced-carrots-recipe/index.html?oc=linkback