Springful of Colors

This spring is all about bright and warm colors like beige, white, yellow, green, gray and crimson (these are my favorite colors for this spring). The spring collection for 2010 by Prada, Dries Van Noten, Herve Leger, and Versace is very alluring to the eye. Below are some pieces that caught my attention

God Bless Nigeria

Dedicate one tweet today to #GodblessNigeria

RIP ALEXANDER MCQUEEN

Gone so soon at 40, Mr Mcqueen will forever remain in our minds as a legendary fashion icon. We love you Alexander Mcqueen, xoxo.

Fashion and Music

Nina Simone is the epitome of music in the 60s; she sang and made remarkable tracks. She was a recognizable talent in jazz, blues, classical, folk and soul music. She was a civil rights activist not only with messages in her song but actively participating in meetings and marches. Her style of fashion was subtle and afrocentric. For more info about Nina go to

http://www.ninasimone.com/

Cold Spell

2010 started with freezing temperatures in the south. I couldn’t comprehend the fact that it was chilly in Florida State. I remember two/three years ago when I was in Miami in the month of January it was blazing hot, so what went wrong in 2010?? Global warming-so what if in the next three years it begins to snow, where will the snowbirds move to??. However, towards the middle of this month, it began to get warmer

                                          Miami 2/3 years ago in January

                                           Miami 2010 January (chilly weather)

HAPPY NEW YEAR

WISHING EVERYONE A PROSPEROUS 2010

Jollof Rice

Jollof rice is one of my favorite foods when it comes to Nigerian meals. There are different variations of jollof rice but all I care about is the pepper seasoning and small amount of oil. Below is a recipe of jollof rice

400 g chicken
Salt and ground red pepper
Vegetable oil for frying
1L (1-3/4 pt) stock or water with 3 crushed maggi cubes
2 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chilies (hot peppers), finely chopped
5 large tomatoes- grounded
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans, 
sweet corn etc
500 g (1 lb) long-grain rice

Cut chicken into small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
Heat oil in fry-pan and fry chicken until brown. 
Heat up 2 cooking spoons of oil and add the onions, garlic, chilies and fry until golden. Add the blended tomatoes and tomato paste to mixture. Stir, add seasoning and simmer for 7 minutes. Wash the rice and stir in uncooked rice into the mixture. Add the stock and simmer on low heat for about 20 minutes. Add the assorted chopped vegetables and continue to cook until rice softens. Serve hot and garnish with lettuce or any garnishing of your choice.

Courtesy of Afrolems blog http://afrolems.wordpress.com/