I Don’t Like Your Wig

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Growing up I subscribed to the list of so many myths of what a good husband was about. Bless my heart.
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Yes, ladies, he could be handsome. He could be 6ft 4in with wavy, salt & pepper hair (hey boo!). He could have a fly car, a great job, some flat abs, superhuman “powers”, a generous wallet, a funny sense of humor, be super smart, or be your college school sweetheart with the best shimmy or shake you’ve ever seen. He could spoil you to pieces, give the best birthday presents and back rubs, wash a car better than a machine, know how to grill a steak like nobody’s business and smell like he’s oozing Bvlgari cologne on a perfectly timed schedule.
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However, recently, my husband whispered words that elevated my love for him to the next level as he gingerly gazed into my half-mascaraed eyes and said, “Uuuummm, yea, so, I don’t know how I feel about your new wig on you. I’ll get you another one that does what you’re trying to make that one to do.”
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Of all the thoughts and hopes and wishes I had growing up regarding marriage, there are a few staples which must be and remain. To the list of my mature “must haves” in a husband, some of which are listed above and certainly fulfilled, having a husband who can have my back is a blessing! Even if it’s in sharing something I may not want to hear, I would prefer him telling me the truth from a point of sincere love rather than have my out in the mean streets of Birmingham looking like a silly OLD lady, with scattered blonde highlights.  Yes, ma’am. Yes, sir. That kind of tell-it-to-me-like-it-is-with-love kind of love is definitely not a myth and permanently on my list.
Stay tuned for the new ‘do!

Date Night, A Gift Certificate and Highlands Bar and Grill

Have you ever wondered what happens when you find a gift card nearly a year old, book a reservation four weeks out, decide to take the day off, clear your hubby’s schedule, dress up a tad, and see what the food fuss is about? I’ll tell you what happens. What happens is the total elevation of ones […]

via Date Night, A Gift Certificate and Highlands Bar and Grill — angelaeatstheham

The Little Girl is Now a Lady

#TBT Happy 4th Anniversary to my amazing godchildren Rakia and Patrick. I love you all more than hot chocolate cake and a cold Coca-Cola!

Life Gets Better

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More than 12 years ago a little, squeaky-voiced girl with a ponytail, a pastel ribbon and a love for all things Winnie the Pooh bounced into my life and impacted it more than she’ll ever know. She wanted me to help her find a job. She ended up helping me find so much more.

The next several years would prove difficult for her siblings and her as they lost their beautiful mother, Roxanne. Proving to be the perfect administrator through life and even in her legacy, at the urging of the squeaky-voiced girl, just prior to becoming ill, Roxanne asked my former husband and me to be godparents. We accepted, having no idea what the future had in store.

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With wonderfully loving and overwhelmingly supportive grandparents (beautiful Granny Agnes:), and others who loved her (shout out to DeAndria and Desmond for being amazing siblings)…

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Wenonah and A Taste of Wind Creek

Who’s the next great American chef? Chances are it’s one of the uber-talented students from Birmingham’s Wenonah High School. On April 10th, students from the school’s Academy of Culinary Arts displayed their cooking skills to a crowd of educators, community leaders, family and friends as they competed in A Taste of Wind Creek’s “Ready. Set. Cook.” sponsored by Wind Creek Casino and Hotel and held at Innovation Depot. The winning prize? One thousand dollars donated to the school’s culinary arts program. The other winning prize? Well, that’s simple says the student’s culinary arts instructor Diann Pilgrim. “This event provides another opportunity for exposure for our students. It will show them that they can accept any challenge and succeed in it,” she said. And boy, did they succeed!

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In a battle of the best, school seniors were pitted against juniors in a three-person team of chefs-in-training who raced the clock ala “Chopped” style to prepare a five-ingredient dessert which was a surprise to them just minutes before the one hour given to prepare the dish. There was sweat. There was panic. There were giggles. There was lots of prepping and even more taste-testing. In the end there were two amazing desserts which emerged from the teen food geniuses. Chef Brandon Thrash, culinary instructor at Wind Creek’s Atmore location coached the future chefs as needed while they prepared their dishes. He said this event was Wind Creek’s specific effort to focus on the educational component of culinary arts. “It’s important to give back to the state who gives us so much. We want these students to know they are capable of being successful in this industry starting now,” said Chef Brandon.

Student chefs

Student chefs cooking

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Somehow I was chosen to be a judge. I not only got to watch the action unfold up-close, but I was also able to be one of the first to taste the undeniably delicious finished products of Chocolate Mousse with Fried Banana and Caramel Syrup served up by the Grub Club, also known as the 11th Grade team, and the winning dish of Strawberry Mille Fuille with Basil Syrup from the 12th Grade team also known as 17 Flavors. The dishes prepared by the students could rival that of a seasoned expert any day.

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Both dishes

2nd place dish
Chocolate Mousse with Fried Bananas and Caramel Syrup #delish
Winning Dish
Strawberry Mille Fuille with Basil Syrup #winner

While students hurriedly prepared their dishes under the watchful eye of the glaring media lights and cameras, and onlookers gazing from the outside of the glassed kitchen, the hundreds of guests in attendance were treated to a treat, for lack of a better phrase, by the renowned chefs of Wind Creek Casino. A Taste of Wind Creek not only placed a spotlight on the up-and-coming chefs of tomorrow, it also allowed the culinary arts scene right here in Alabama and right at Wind Creek’s casinos to shine. Guests feasted on foods from four stations including fried green tomato and prawn stack with crab cakes and brandy cocktail sauce, a (super-succulent) beef tenderloin carving station where the chimichurri sauce settled perfectly on the tender loin which was perched atop a warm roll and topped with microgreens, vanilla crème brûlée crisped to perfection with a surprise raspberry bottom, and shrimp and grits with crawfish tasso gravy and sausage from the hotel’s upscale FIRE Steak House. I was in foodie heaven! FIRE and I will meet again for sure.

Happy plate

Beef Tenderloin

Creme brulee

Fresh berries

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Wind Creek is traveling across Alabama to promote the importance of workforce development and how vital it is to reach people at a young age to help develop their skills. Through a partnership with Birmingham Ed Foundation, Birmingham City Schools and Wind Creek, the Wenonah High School students were fortunate to be included on the tour and empowered for the future. “Wind Creek wants to offer more training and skills to better the industry. Being here with these students is very important to us,” said Chef Peter D. Andrea. Next stop for the Taste of Wind Creek Tour is May 3rd in Huntsville with a summer menu coming soon. If you see me in Huntsville please save a seat and a shrimp for me.

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