July 27, 2024 • 36 mins
Welcome back to Amerisogyny! Episode 65 dives deep into women's empowerment, with a spotlight on inspirational women in the U.S. and Venezuela. I'll also explore the political landscape, including how U.S. Vice President Kamala Harris's historic presidential nomination is at the heart of American women's fight for abortion rights.
The episode transitions into a culinary journey, offering healthy recipes inspired by a fitness expert and international dishes from Venezuela, China, Nigeria, and Senegal. Whether you're looking to stay fit or explore global cuisine, episode 65 has something for everyone!
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Episode Transcript
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(00:00):
Music. Welcome back to Amerisogyny! I'm your host, Hannah Blue! You're listening to episode 65. I'm with her! Women's Empowerment 2024.
(00:27):
Now, I didn't release an episode last week because I am working on a very big
project for my company, 21 Blue Lash, and it takes a lot of my time.
But I'm not complaining because I could not be prouder of this project.
I only hope it will be well-received and that it will inspire hope.
(00:49):
I'm a very good writer, but I don't draw very well. And that has held us back.
When I say us, I mean 21 Blue Lash.
That has held us back for at least a year and a half.
Because the ideas in my head, some artists have tried, but they just couldn't get it right.
And it's not their fault because some of the ideas, well, all of the ideas in
(01:13):
my head have never been seen before.
My ideas are a bit unorthodox and outside of the box, and that's the way I've always been.
But I finally found a way to get the ideas out of my head and into a tangible form.
But preparation also means protecting your product.
(01:36):
I firmly believe in trademarks and copyrights because let me tell you,
we are living in an age where very few invent things on their own.
They're taking shortcuts.
They're taking the easy way out, meaning writing. They're stealing other people's content.
And make no mistake, if you have good content, somebody's going to steal it,
(01:59):
put their name on it, go viral, and make lots of money. It's been done time and time again.
And I'm going to make sure it does not happen to me or my company, 21 Blue Lash.
So I'm taking my time. I'm making sure once this project drops,
it's going to be protected because I'm working too damn hard on it to let somebody
(02:22):
steal it. Now, that's that.
A lot has happened since my last episode dropped.
And by now, everybody around the world knows President Joe Biden has dropped
out of the race against Donald Trump and he has nominated Kamala Harris.
Now, in my last episode, I said America would burn itself to the ground before
(02:46):
it elected a black woman.
And well, I'm going to have to scale that back a little bit because America,
well...half of us have showed up and showed out and showed support for Vice President Harris.
And I couldn't be happier. Let me tell you what you already know if you've been
listening to me for a while, listeners.
My vote is with Kamala Harris.
(03:09):
I am with her. I am with every woman who stands to make a difference in the lives of others.
Number one on the ballot is abortion rights.
I would vote for a nine-legged dog before I voted for Trump.
But anybody who thinks the government has the right to tell women what to do
(03:32):
with their bodies, I am not going to vote in that person as my president.
Women should have the right to decide if and when they want to have an abortion, period. Period.
We do not need our government here in the U.S. telling us how to regulate our bodies.
That, ladies, is a no-brainer. And that's not the only issue on the table.
(03:58):
We, for the second time in history, now have the opportunity to have a female president.
Do you know how monumental that could be for us ladies?
For years, we have heard men say we are the weaker sex. We're too emotional.
(04:18):
We're not strong enough. Listen, women can do anything we set our minds to,
and that includes being the president of the United States of America.
So I am hoping and praying that we get get it together as a country and defeat
Trump and all of his supporters because we cannot allow this man back into the Oval Office.
(04:43):
He wants to use it as a source of power and retribution to punish his enemies.
And that is not what being president is all about. He is racist.
He is homophobic. and he is also a rapist, Jean Carroll took him to court and won $83.3 million.
(05:05):
Why? Because a jury believed he's a rapist.
That man is evil. And that's all I'm going to say on that subject because we have a show to do.
This is about women's empowerment.
And I'm going to talk about some ladies in the U.S. and in Venezuela.
I think these ladies are very brave and I have a lot of respect for both of them.
(05:30):
Now, a faithful listener sent me an email and said that they really liked my
food episode and it really helped their mental health. So I said, OK.
For my next episode, I'll be sure to include some recipes and that's what I've done.
I'm going to be providing some healthy recipes because in addition to my project
(05:52):
that I've been working on, I have also began strength training and I found a
wonderful bodybuilder on YouTube.
Her name is Melissa Neill and she works with women who are going through perimenopause
and menopause, and she helps them with diet and exercise.
And some of her recipes, I'm going to tell you, they're fire.
(06:16):
Her workouts are phenomenal.
And she's the real deal. In a week and a half, I lost four pounds.
This is after being in a plateau for a year, you guys.
So yeah, Yeah, Melissa Neill is where it's at, and I'm going to share her magic with you today.
(06:37):
But let's get ready for our first stop.
Texas, USA.
Abortion is the number one topic for me in regards to the presidential election.
We are in the very heart of Amerisogyny. That's misogyny in America,
but it also can mean misogyny anywhere in the world.
(06:57):
In this country, women have been locked up for getting an abortion,
and as a result, their civil rights were violated.
Well, one Texas woman has decided to file a lawsuit because she was locked up
on a murder charge after having an abortion, and a judge has ruled that she
can go ahead with her lawsuit. suit.
(07:18):
Her name is Lizelle Gonzalez, and she was placed in jail and charged with murder
after having an abortion in 2022.
Now, Texas is one of the states in the U.S. that has banned abortion.
But under Texas law, women who want to have an abortion are exempt from criminal charges.
(07:39):
That didn't stop them from locking up Ms. Gonzalez, who spent two nights in jail.
She is now seeking $1 million in damages.
Now, the Starr County District Attorney tried to get out of it.
He tried to argue his position provided him with immunity from civil lawsuits.
Well, the judge said, not today, Satan.
(08:01):
His name is Gocha Ramirez, and he told the media that he made a mistake in bringing
charges against Ms. Gonzalez.
Well, that mistake might cost him, and it should.
Judge Tipton asked Ms. Gonzalez's attorneys if they could prove the prosecutors
knew of the exception. David Donatti is an attorney that's representing Ms.
(08:25):
Gonzalez, and he said, What we intend to show is that negligence doesn't explain this oversight.
It is the role and function of prosecutors to be aware of the elements of the
statutes they are charging.
And that's true. Gonzalez was indicted in 2022 after she took an abortion pill
(08:46):
while 19 weeks pregnant.
She was treated at a Texas hospital. In her lawsuit, Ms.
Gonzalez claims the hospital staff violated patient privacy rights when they reported the abortion.
And her complaint alleges the sheriff's office interviewed her and arrested
her under direction from the prosecutors.
(09:07):
But the charges were dropped days after she was arrested.
In February, Ramirez agreed to pay a $1,250 fine due to a settlement reached
with the State Bar of Texas.
He also agreed to have his license held in a probated suspension for 12 months.
Wow, it looks as if Ms. Gonzalez is going to get her money.
(09:31):
And I'm rooting for her all the way. That's what women in the U.S. are forced to do now.
Stand up for their right to make decisions about their own bodies.
And if Trump gets selected, it's going to be even worse for us, ladies.
I applaud you, Ms. Gonzalez, and I hope you get your money.
Now, as promised, here are some yummy recipes if you're trying to get fit or maintain your weight.
(09:58):
And I have to admit, I am bringing you the best of the best because I am someone who loves food.
My tastes have changed over the years, and I'll admit, I have not always liked
eating healthy because it seems like a punishment.
But I'm going to share with you what I learned. Eating healthy does not have
to be boring or unappealing.
(10:20):
Hummus deviled eggs, eight large eggs, a half a cup of hummus of your choice,
a fourth cup of mayonnaise of your choice.
But I will tell you, I like Hellman's or Duke's, nothing else.
One teaspoon of fresh lemon juice. If you want, you can have toasted sesame
(10:41):
seeds for garnish, but you don't have to.
Salt and a little cayenne pepper. Now you're going to boil the eggs.
I boil mine for about 14 minutes. Cover the saucepan, remove them from the heat,
and let them stand for 12 minutes.
Then you're going to drain the eggs and crack the shells.
(11:01):
Fill the pan with cold water and add ice cubes. Let the eggs stand until they're cold.
This makes peeling the eggs easier. year. So after you peel them,
pat them dry and cut them in half lengthwise.
Scoop the yolks into a bowl, add hummus, mayonnaise, lemon juice,
(11:21):
and mash them finely with a fork.
Add the salt and cayenne pepper and you can pipe or spoon the filling into the
egg white halves and then garnish with sesame seeds or not.
Either way, these are some of the best deviled eggs I have ever had.
Plus, ladies, when you're trying to lose weight, protein is important when you're weightlifting.
(11:46):
So if you're struggling to get 150 to 200 grams of protein a day,
definitely add eggs to your menu.
Eggs are a wonderful source of protein.
Next up is a recipe I got from Melissa Neill.
Now, this was found totally by accident.
I love ice cream, but it's one of the things that I had to give up because it's
(12:08):
high in fat. And for me, it's inflammatory.
As we get older, inflammation becomes our enemy, ladies, and we have to do what we can to avoid it.
The Mediterranean diet is really not a diet, but it is a list of foods that are non-inflammatory.
I call this high protein ice cream.
(12:30):
Here's the recipe. It's three ingredients. One cup of frozen blueberries or strawberries.
Any plant-based milk of your choice. Coconut, almond, or oat.
But I got to tell you, coconut milk is my go-to.
It's creamy and no matter what I put it on, be it my oatmeal or in this recipe,
(12:52):
it is absolutely delicious.
The third ingredient you're going to need is two scoops of protein powder.
Now, I use Premier, the vanilla, and the chocolate.
For this recipe, the vanilla works best for me.
So what you're going to do is place your frozen fruit into a blender,
add two scoops of the protein powder, and here's where you want to eyeball your
(13:16):
plant milk, because if you put in too much, it's going to be too runny, like a smoothie.
I say do maybe three tablespoons at a time until you get the right consistency.
And when you do, it will be the consistency of ice cream.
And I'm telling you, this is the best alternative to full fat ice cream I have ever tasted.
(13:41):
And I found it on her YouTube channel. She's also on TikTok,
but you guys know I don't watch TikTok.
My next recipe, grilled chicken salad.
Now, I don't know too many people who don't know how to make a chicken salad, but here's the thing.
Chicken breasts can be so dry. And I don't know about you, but I hate dry chicken breasts.
Now, my sister, she loves dry chicken. For me, it has to be juicy.
(14:06):
So let me give you two tips to help you get the juiciest chicken breast.
Take three to four large chicken breasts.
You can split them in half or not, but I found it's easier to split them in
half to tenderize them and to let the marinade really get inside the chicken.
(14:26):
Marinate the chicken breasts in a half cup of Olive Garden's Italian dressing,
one packet of ranch seasoning.
I use Food Lion, but if you want to use Hidden Valley Ranch,
you can, and one jalapeno pepper, seeded.
Now, if you like it spicy, keep the seeds in, but as for me, I take them out.
Marinate the breasts for at least two hours, but in my opinion,
(14:50):
they're even better if you do it overnight.
Take them out the next day, grill them up, and put them over a nice bed of salad
greens, butter, romaine, or iceberg lettuce, whatever you like.
Toss in some tomatoes and cucumbers.
One good thing about North Carolina, I will say, they have some bomb home-grown produce.
(15:13):
I love the pickling cucumbers, and I love tomatoes when they're half red,
half green, and they snap when you cut them. Oh my God, they're so good, guys.
Throw those in your salad, along with some carrots, beets, mushrooms,
peppers, any veggies you like.
Now, don't go putting oxtails or slabs of ham in your salads thinking you're
(15:37):
going to lose weight, ladies. The chicken is your protein.
Arrange the grilled chicken on top of your veggies. And I top mine with a homemade
honey mustard vinaigrette.
I eyeball the ingredients until it tastes right to me.
And that's the great thing about vinaigrette. You can mix and measure until
your taste buds are happy with that.
(15:57):
And where can you find a good honey mustard vinaigrette?
Google, of course. Type in Mediterranean diet honey mustard vinaigrette and
you'll find some good recipes.
Now for our last healthy recipe, honey orange glazed sweet potatoes.
Another thing I love about the Mediterranean diet, you don't have to give up anything.
(16:20):
You can eat everything. I don't like diet plans that exclude things.
I think we need to eat all fruit and all vegetables.
And this gives you the flexibility to do it.
So what you're going to do is take about three to four sweet potatoes,
cut them up into cubes, Arrange them on a baking sheet and toss them with a
(16:42):
couple tablespoons of extra virgin olive oil.
Bake for about 35 minutes until they are tender but firm. Then you're going
to mix a fourth cup of honey.
Raw honey is the best. A teaspoon of cinnamon.
A teaspoon of nutmeg. And the juice of one large orange or three clementines.
(17:04):
Pour the glaze over the sweet potatoes, then put them back in the oven for 10 minutes.
And when I tell you, you do not have to be miserable to eat healthy, believe it.
All of these recipes have kept me on point with weightlifting and my weight loss goals.
So if you try any of these, let me know if you like them.
(17:24):
Okay, now we're done with our healthy recipes.
On to our next and final stop. Venezuela.
This next woman is called the Iron Lady of Venezuela.
And I got to tell you, listeners, I like her style.
She is Maria Corina Machado.
(17:47):
Venezuela has an upcoming election on July 28th, and Ms.
Machado is inspiring voters to make change.
Now get this? This woman had two million votes to run against the current president, Nicolas Maduro.
But Venezuela's top court upheld a ban on Machado that prevented her from running.
(18:14):
Now, if that isn't Amerisogyny, you tell me what is.
But Ms. Machado isn't to be stopped.
She turned those Venezuelan lemons into lemonade because now she is campaigning
for her replacement, former ambassador Edmundo Gonzalez.
And oh yeah, she's popular. Thousands of people come out to see this woman.
(18:39):
What's important to Machado and Gonzalez?
Ending economic struggle and the mass exodus of desperate migrants.
Machado and Gonzalez share a passion to reunite families.
Darwin Mendoza is a 27-year-old delivery driver, and he says,
when there is a rally, what I see is joy, excitement, because the crowd hopes
(19:06):
the country will change.
Now Machado has haters. What powerful woman doesn't?
They say she is egotistical and even her own mother has called her stubborn.
Machado has paid no attention to that. She says, our strength is in redemption and unity.
This is what makes it so powerful.
(19:26):
She believes Gonzalez is a decent and honest man.
Machado supports privatizing state-owned energy and building a welfare program
to help the country's poorest.
And clearly there's some corruption going on in Venezuela.
Her head of security was arrested and six members of Machado's team took refuge
(19:47):
in Argentina's embassy after prosecutors issued warrants for their arrest.
Machado's haters have also accused her of being a fascist who despises the poor.
But according to the woman herself, She is a liberal opposed to discrimination.
And she says Maduro's government is a criminal mafia.
(20:08):
Yeah, they don't like her. And they don't want her to become president because
she would promote change.
Isn't that just the way for women? Well, I think she would have been a wonderful
president for Venezuela.
Listeners, you know me. I love taking you around the world. But since we only
had two stops, I think I'll bring you some recipes from around the globe. That sounds good, yeah?
(20:36):
Let's get into it.
First international recipe I have for you is from Venezuela, of course.
We can't talk about the country without talking about their food, right?
This one, it's called the arepa reina pepiata.
And Venezuela, if I'm saying that wrong, please forgive me.
This recipe was named in honor of a beautiful young lady who was Miss Universe in 1955.
(21:03):
The reina pepiata is called the queen of all arepas.
And to make these, you're going to need one and a half cups of cornmeal,
two cups of water, one avocado, half of a cooked chicken breast,
one onion, five tablespoons of mayonnaise.
Two ounces of cilantro, one tablespoon of olive oil, one tablespoon of salt,
(21:27):
and a half teaspoon spoon of pepper.
Shred up the chicken and finely chop the onion and cilantro and add diced avocado.
In a bowl, you're going to mix all the ingredients including the mayo,
olive oil, salt, and pepper.
Cover with plastic wrap and set aside.
Then you're going to add the one and a half cups of cornmeal with two cups of water.
(21:52):
Stir water and a pinch of salt together in a large bowl.
Gradually add the cornmeal, mixing with your fingers to dissolve any lumps.
Adding enough to make a soft dough that holds its shape without cracking when molded.
Next, you're gonna divide the dough into three pieces.
To shape an arepa, roll the dough into a ball and then pat it between your hands into a disc.
(22:15):
Press your thumbs around the outside of the disc to form a nice edge.
Lightly oil a large iron or grill pan over medium heat. Let the skillet get
hot before adding the arepa dough.
In batches, add the form arepa disc to the skillet and cook each arepa about
four to six minutes on each side or until they start to get light brown.
(22:39):
Once the arepas are ready, let cool for a few minutes before handling.
Then carefully slice the arepas, creating a pocket, and fill with the chicken
and avocado filling.
Serve warm and enjoy your meal.
Our next recipe from Venezuela, papitas de leche.
They are called the best milk truffles ever.
(23:02):
Papitas de leche mean little milk potatoes because they resemble mini peeled potatoes.
Here's what you'll need to make these. Two cups of Nido full cream fortified
milk, one 14 ounce can of sweetened condensed milk,
one cup of confectioner sugar plus one tablespoon for dusting,
(23:23):
36 cloves, and an electric standing mixer.
In the bowl, combine the Nido full cream fortified milk and the confectioner sugar.
Add the sweetened condensed milk and with the kneading blade,
knead it until a firm but malleable dough is formed. And this takes about five minutes.
(23:43):
Divide the dough in 36 pieces of 20 grams each.
With your hands, form the balls and place them on a baking sheet covered with parchment paper.
Dust your hands with the remaining confectioner's sugar and cover each ball.
Place the balls in the baking sheet and insert a clove on each.
(24:04):
Those sound delicious.
Our next international recipe (24:08):
Boiled chicken dumplings.
Here's what you'll need to make this. Four dry shiitake mushrooms.
If you don't have dry, you can use fresh.
Three scallions, one cup of jicama, one pound of ground chicken,
a half cup of olive oil, one fourth cup of soy sauce,
(24:31):
one tablespoon of sugar, salt, two packages of round dumpling wrappers, and rice vinegar.
If you don't have fresh mushrooms, here's how to rehydrate them.
Place them in a bowl, pour hot water over them to cover, and weigh them down
with a saucer or jar to ensure they stay submerged.
(24:53):
Leave overnight. The next day, drain the mushrooms and squeeze them to remove the excess water.
Finely chop the mushrooms, scallions, and jicama.
Mix the vegetables into the chicken, then add olive oil, soy sauce, sugar, and salt.
Mix well to combine. Next, you're going to test the mixture.
(25:15):
Boil a small amount of water in a saucepan and use a spoon to scoop out about
a teaspoon's worth of the chicken mixture.
Place the spoon with mixture into the water and boil for two to three minutes
until it's cooked through.
Taste and if needed adjust the seasonings.
Set up your workspace with a small bowl of water, a tray or sheet pan covered
(25:39):
in a kitchen towel and plenty of paper towels.
Fill each dumpling by wetting the edges of the wrapper with water and folding
the wrapper in half with some of the filling inside to create a half circle.
Pinch the edges firmly to seal. When making making dumplings,
begin with a small amount of filling so that they're easier to work with and
(26:02):
increase the amount as you get used to the technique.
Put the filled dumplings on the cloth-covered tray.
To cook the dumplings, bring a large pot of water to a bowl and drop a few dumplings into the water.
When the dumplings float to the surface, add a cup of cold water to the pot.
When the water reaches a boil for a second time, the dumplings should be done.
(26:24):
And serve with bowls of vinegar or a mixture of equal parts of rice wine vinegar,
soy sauce, and a few drops of sesame oil.
I don't know anyone that doesn't like Chinese food. Those sound delicious.
I have two more recipes for you and then we can get back to our weekend.
Our next recipe is jollof rice and it comes from Nigeria.
(26:49):
My sister makes this all the time. I've never had it, but the next time
I'm in Ohio, I'm going to have her make it for me.
To make jollof rice, you're going to need one large ripe tomato,
cored and quartered. One large red bell pepper, seeded and roughly chopped.
One whole habanero pepper, stem removed.
(27:11):
One whole Fresno chili or a jalapeno pepper, stem removed.
Four cloves of garlic, peeled. 1 tablespoon of minced ginger and 2 cups of water.
For the rice, you'll need a third of a cup of olive oil, 1 red onion diced,
1 teaspoon of salt, a fourth cup of tomato paste,
(27:34):
2 tablespoons of smoked paprika, 1 teaspoon of curry powder,
1 teaspoon of cumin, one teaspoon of dried thyme, a half teaspoon of fresh ground
pepper, one-fourth teaspoon of turmeric,
two and one-fourth cups of basmati rice, a bay leaf, a tablespoon of chicken bouillon paste.
(27:58):
A fourth cup of chopped green onion for garnish, optional. And a fourth cup
of cilantro, also optional.
You're going to combine the tomato, red bell pepper, habanero pepper,
Fresno chili or jalapeno, garlic, ginger, and water in a blender for the sauce.
Blend on high until smooth and set aside.
(28:21):
Heat olive oil in a pan over medium heat. add onion and salt and saute until
the onions start to soften.
This takes about four to five minutes.
Clear space in the middle of the pan. Add tomato paste and saute for two to three minutes.
Season with paprika, curry powder, cumin, thyme, pepper, and turmeric.
(28:43):
Continue cooking for one to two minutes until everything is well combined.
Turn off the heat, stir in the rice, and make sure every grain of rice
is coated with the oiled tomato mixture.
Add the bay leaf and chicken bouillon paste.
Turn heat to high, stir in tomato sauce, and bring to a simmer.
Cover with a tight-fitting lid and reduce the heat to medium-low,
(29:07):
simmering for 20 minutes.
Do not remove the lid or stir the rice.
After 20 minutes, turn off the heat and set the timer for 12 minutes.
Allow the rice to sit and do not remove the lid.
After 12 minutes, remove the lid and fluff the rice with a fork separating all the grains.
(29:29):
Serve with garnished green onions and chopped cilantro.
And here's a note. If the rice seems to be a little undercooked, stop fluffing.
Pat the rice down gently with the back of the fork. Cover tightly again and
set the heat to medium low. Cook for another five minutes and check again.
(29:52):
Are you hungry yet? I have one more recipe. Just one more. Because this sounds yummy.
This recipe is from Senegal.
And this is braised chicken with caramelized onions. Yum, yum, yum.
For this recipe, you're going to need chicken legs with the bone in and the
(30:13):
skin on. About two pounds.
A half cup of fresh lemon juice. And that's from about two large lemons.
A half of a small yellow onion diced, a tablespoon of fresh lime juice,
one tablespoon of neutral oil like vegetable or peanut, one scotch bonnet or
(30:33):
habanero pepper, but I'm pretty sure you can use a jalapeno in this as well,
and one tablespoon of kosher salt.
For the yassa, you'll need one tablespoon of neutral oil,
such as vegetable or peanut.
Three medium yellow onions, thinly sliced.
Three cloves of garlic, minced. One teaspoon of Dijon mustard, but this is optional.
(30:59):
Three cups of chicken stock, either homemade or store-bought.
One whole scotch bonnet or habanero pepper or a jalapeno.
One bay leaf, kosher salt, and fresh ground black pepper. and cooked long or
medium grain rice, couscous, or fonio.
(31:19):
And you'll need lime or lemon wedges for serving.
To marinate the chicken, take a large zipper lock bag,
toss the chicken together with the lemon juice, diced onion,
lime juice, oil, scotch bonnet pepper, habanero or jalapeno,
and salt until well combined.
(31:39):
Seal the bag, then marinate in the fridge for at least 8 to 12 hours.
For the yassa, remove the chicken from the marinade, scrape off any onions and
pepper, and discard the marinade.
Using paper towels, blot the chicken dry.
In a Dutch oven or a pan, heat oil over medium-high heat until shimmering.
(32:03):
Add the chicken, skin side down, and cook until well browned, about six minutes.
Using a thin metal spatula, turn the chicken and cook on the second side until
brown, about five minutes longer.
Remove from heat and transfer the chicken to a platter. Lower the heat to medium.
(32:24):
Add the sliced onions and cook, stirring frequently, until the onions are softened,
maybe for about seven minutes.
Continue to cook, stirring and scraping frequently until the onions are dark
brown and caramelized, about 15 minutes.
Stir in the garlic and mustard and cook until fragrant and slightly softened for about one minute.
(32:47):
Add the chicken stock, scotch bonnet pepper, habanero or jalapeno,
bay leaf and chicken along with any accumulated juices, nestling chicken pieces into the onions.
Season lightly with salt and pepper. Bring to a boil over high heat.
Reduce the heat to medium low and cook gently stirring and scraping the bottom
(33:11):
of the pot until the chicken is cooked through and beginning to fall from the bone.
This might take about one hour. Season with salt if needed and serve with rice,
couscous, or fonio and garnish Garnish with the lemon or lime wedges.
That sounds amazing.
I'll be honest with you guys. I have never liked cooking.
(33:33):
I love to bake. But if some of you out there make these recipes, be sure to let me know.
Well, folks, I brought you a lot of good information on two brave women and
lots of delicious recipes.
And with that, I'm out of time.
(35:47):
Music. If you learned anything in this episode, feel free to follow me. By now you know where. Podbean, Samsung, Spotify, Apple Podcasts, You Tube Music, iHeartRadio, and more! For the 45% of women who voted Blue in the last presidential election, I implore you--please do not skip this election! This is the biggest, most important election for women in the U.S. The time for standing up for women and supporting women is now! I was listening to DL Hugely the other day and he said a lot of points that I agree with. He said if you can't give any reason as to why Kamala Harris would be a worse President than Donald Trump...If you cannot list anything remotely close to the evil deeds this man has done--he's not trying to hear you and neither am I! For the Black women who said they're not going to vote for Kamala Harris? I agree with DL when he said you're jealous--and you are! Take that any way you like! And he also said if you don't believe in dating or marrying Black women, yet you have something bad to say about Kamala Harris? He's not trying to hear you and guess what? Neither am I! Sit this one out and get left behind because the rest of us have a job to do! And we cannot--in his words--afford to tarry! We have a job to do, America, and that is to keep Donald Trump out of that office! And that's all I'm going to say on that! The weekend is here you guys! So I want you to be easy. Be good to yourselves and be good to each other. I will be back with more stories. And stay tuned for our latest project coming from 21 BlueLash! And until then? Have the best weekend ever! And as always...God bless!
Music. Welcome back to Amerisogyny! I'm your host, Hannah Blue! You're listening to episode 65. I'm with her! Women's Empowerment 2024.
(00:27):
Now, I didn't release an episode last week because I am working on a very big
project for my company, 21 Blue Lash, and it takes a lot of my time.
But I'm not complaining because I could not be prouder of this project.
I only hope it will be well-received and that it will inspire hope.
(00:49):
I'm a very good writer, but I don't draw very well. And that has held us back.
When I say us, I mean 21 Blue Lash.
That has held us back for at least a year and a half.
Because the ideas in my head, some artists have tried, but they just couldn't get it right.
And it's not their fault because some of the ideas, well, all of the ideas in
(01:13):
my head have never been seen before.
My ideas are a bit unorthodox and outside of the box, and that's the way I've always been.
But I finally found a way to get the ideas out of my head and into a tangible form.
But preparation also means protecting your product.
(01:36):
I firmly believe in trademarks and copyrights because let me tell you,
we are living in an age where very few invent things on their own.
They're taking shortcuts.
They're taking the easy way out, meaning writing. They're stealing other people's content.
And make no mistake, if you have good content, somebody's going to steal it,
(01:59):
put their name on it, go viral, and make lots of money. It's been done time and time again.
And I'm going to make sure it does not happen to me or my company, 21 Blue Lash.
So I'm taking my time. I'm making sure once this project drops,
it's going to be protected because I'm working too damn hard on it to let somebody
(02:22):
steal it. Now, that's that.
A lot has happened since my last episode dropped.
And by now, everybody around the world knows President Joe Biden has dropped
out of the race against Donald Trump and he has nominated Kamala Harris.
Now, in my last episode, I said America would burn itself to the ground before
(02:46):
it elected a black woman.
And well, I'm going to have to scale that back a little bit because America,
well...half of us have showed up and showed out and showed support for Vice President Harris.
And I couldn't be happier. Let me tell you what you already know if you've been
listening to me for a while, listeners.
My vote is with Kamala Harris.
(03:09):
I am with her. I am with every woman who stands to make a difference in the lives of others.
Number one on the ballot is abortion rights.
I would vote for a nine-legged dog before I voted for Trump.
But anybody who thinks the government has the right to tell women what to do
(03:32):
with their bodies, I am not going to vote in that person as my president.
Women should have the right to decide if and when they want to have an abortion, period. Period.
We do not need our government here in the U.S. telling us how to regulate our bodies.
That, ladies, is a no-brainer. And that's not the only issue on the table.
(03:58):
We, for the second time in history, now have the opportunity to have a female president.
Do you know how monumental that could be for us ladies?
For years, we have heard men say we are the weaker sex. We're too emotional.
(04:18):
We're not strong enough. Listen, women can do anything we set our minds to,
and that includes being the president of the United States of America.
So I am hoping and praying that we get get it together as a country and defeat
Trump and all of his supporters because we cannot allow this man back into the Oval Office.
(04:43):
He wants to use it as a source of power and retribution to punish his enemies.
And that is not what being president is all about. He is racist.
He is homophobic. and he is also a rapist, Jean Carroll took him to court and won $83.3 million.
(05:05):
Why? Because a jury believed he's a rapist.
That man is evil. And that's all I'm going to say on that subject because we have a show to do.
This is about women's empowerment.
And I'm going to talk about some ladies in the U.S. and in Venezuela.
I think these ladies are very brave and I have a lot of respect for both of them.
(05:30):
Now, a faithful listener sent me an email and said that they really liked my
food episode and it really helped their mental health. So I said, OK.
For my next episode, I'll be sure to include some recipes and that's what I've done.
I'm going to be providing some healthy recipes because in addition to my project
(05:52):
that I've been working on, I have also began strength training and I found a
wonderful bodybuilder on YouTube.
Her name is Melissa Neill and she works with women who are going through perimenopause
and menopause, and she helps them with diet and exercise.
And some of her recipes, I'm going to tell you, they're fire.
(06:16):
Her workouts are phenomenal.
And she's the real deal. In a week and a half, I lost four pounds.
This is after being in a plateau for a year, you guys.
So yeah, Yeah, Melissa Neill is where it's at, and I'm going to share her magic with you today.
(06:37):
But let's get ready for our first stop.
Texas, USA.
Abortion is the number one topic for me in regards to the presidential election.
We are in the very heart of Amerisogyny. That's misogyny in America,
but it also can mean misogyny anywhere in the world.
(06:57):
In this country, women have been locked up for getting an abortion,
and as a result, their civil rights were violated.
Well, one Texas woman has decided to file a lawsuit because she was locked up
on a murder charge after having an abortion, and a judge has ruled that she
can go ahead with her lawsuit. suit.
(07:18):
Her name is Lizelle Gonzalez, and she was placed in jail and charged with murder
after having an abortion in 2022.
Now, Texas is one of the states in the U.S. that has banned abortion.
But under Texas law, women who want to have an abortion are exempt from criminal charges.
(07:39):
That didn't stop them from locking up Ms. Gonzalez, who spent two nights in jail.
She is now seeking $1 million in damages.
Now, the Starr County District Attorney tried to get out of it.
He tried to argue his position provided him with immunity from civil lawsuits.
Well, the judge said, not today, Satan.
(08:01):
His name is Gocha Ramirez, and he told the media that he made a mistake in bringing
charges against Ms. Gonzalez.
Well, that mistake might cost him, and it should.
Judge Tipton asked Ms. Gonzalez's attorneys if they could prove the prosecutors
knew of the exception. David Donatti is an attorney that's representing Ms.
(08:25):
Gonzalez, and he said, What we intend to show is that negligence doesn't explain this oversight.
It is the role and function of prosecutors to be aware of the elements of the
statutes they are charging.
And that's true. Gonzalez was indicted in 2022 after she took an abortion pill
(08:46):
while 19 weeks pregnant.
She was treated at a Texas hospital. In her lawsuit, Ms.
Gonzalez claims the hospital staff violated patient privacy rights when they reported the abortion.
And her complaint alleges the sheriff's office interviewed her and arrested
her under direction from the prosecutors.
(09:07):
But the charges were dropped days after she was arrested.
In February, Ramirez agreed to pay a $1,250 fine due to a settlement reached
with the State Bar of Texas.
He also agreed to have his license held in a probated suspension for 12 months.
Wow, it looks as if Ms. Gonzalez is going to get her money.
(09:31):
And I'm rooting for her all the way. That's what women in the U.S. are forced to do now.
Stand up for their right to make decisions about their own bodies.
And if Trump gets selected, it's going to be even worse for us, ladies.
I applaud you, Ms. Gonzalez, and I hope you get your money.
Now, as promised, here are some yummy recipes if you're trying to get fit or maintain your weight.
(09:58):
And I have to admit, I am bringing you the best of the best because I am someone who loves food.
My tastes have changed over the years, and I'll admit, I have not always liked
eating healthy because it seems like a punishment.
But I'm going to share with you what I learned. Eating healthy does not have
to be boring or unappealing.
(10:20):
Hummus deviled eggs, eight large eggs, a half a cup of hummus of your choice,
a fourth cup of mayonnaise of your choice.
But I will tell you, I like Hellman's or Duke's, nothing else.
One teaspoon of fresh lemon juice. If you want, you can have toasted sesame
(10:41):
seeds for garnish, but you don't have to.
Salt and a little cayenne pepper. Now you're going to boil the eggs.
I boil mine for about 14 minutes. Cover the saucepan, remove them from the heat,
and let them stand for 12 minutes.
Then you're going to drain the eggs and crack the shells.
(11:01):
Fill the pan with cold water and add ice cubes. Let the eggs stand until they're cold.
This makes peeling the eggs easier. year. So after you peel them,
pat them dry and cut them in half lengthwise.
Scoop the yolks into a bowl, add hummus, mayonnaise, lemon juice,
(11:21):
and mash them finely with a fork.
Add the salt and cayenne pepper and you can pipe or spoon the filling into the
egg white halves and then garnish with sesame seeds or not.
Either way, these are some of the best deviled eggs I have ever had.
Plus, ladies, when you're trying to lose weight, protein is important when you're weightlifting.
(11:46):
So if you're struggling to get 150 to 200 grams of protein a day,
definitely add eggs to your menu.
Eggs are a wonderful source of protein.
Next up is a recipe I got from Melissa Neill.
Now, this was found totally by accident.
I love ice cream, but it's one of the things that I had to give up because it's
(12:08):
high in fat. And for me, it's inflammatory.
As we get older, inflammation becomes our enemy, ladies, and we have to do what we can to avoid it.
The Mediterranean diet is really not a diet, but it is a list of foods that are non-inflammatory.
I call this high protein ice cream.
(12:30):
Here's the recipe. It's three ingredients. One cup of frozen blueberries or strawberries.
Any plant-based milk of your choice. Coconut, almond, or oat.
But I got to tell you, coconut milk is my go-to.
It's creamy and no matter what I put it on, be it my oatmeal or in this recipe,
(12:52):
it is absolutely delicious.
The third ingredient you're going to need is two scoops of protein powder.
Now, I use Premier, the vanilla, and the chocolate.
For this recipe, the vanilla works best for me.
So what you're going to do is place your frozen fruit into a blender,
add two scoops of the protein powder, and here's where you want to eyeball your
(13:16):
plant milk, because if you put in too much, it's going to be too runny, like a smoothie.
I say do maybe three tablespoons at a time until you get the right consistency.
And when you do, it will be the consistency of ice cream.
And I'm telling you, this is the best alternative to full fat ice cream I have ever tasted.
(13:41):
And I found it on her YouTube channel. She's also on TikTok,
but you guys know I don't watch TikTok.
My next recipe, grilled chicken salad.
Now, I don't know too many people who don't know how to make a chicken salad, but here's the thing.
Chicken breasts can be so dry. And I don't know about you, but I hate dry chicken breasts.
Now, my sister, she loves dry chicken. For me, it has to be juicy.
(14:06):
So let me give you two tips to help you get the juiciest chicken breast.
Take three to four large chicken breasts.
You can split them in half or not, but I found it's easier to split them in
half to tenderize them and to let the marinade really get inside the chicken.
(14:26):
Marinate the chicken breasts in a half cup of Olive Garden's Italian dressing,
one packet of ranch seasoning.
I use Food Lion, but if you want to use Hidden Valley Ranch,
you can, and one jalapeno pepper, seeded.
Now, if you like it spicy, keep the seeds in, but as for me, I take them out.
Marinate the breasts for at least two hours, but in my opinion,
(14:50):
they're even better if you do it overnight.
Take them out the next day, grill them up, and put them over a nice bed of salad
greens, butter, romaine, or iceberg lettuce, whatever you like.
Toss in some tomatoes and cucumbers.
One good thing about North Carolina, I will say, they have some bomb home-grown produce.
(15:13):
I love the pickling cucumbers, and I love tomatoes when they're half red,
half green, and they snap when you cut them. Oh my God, they're so good, guys.
Throw those in your salad, along with some carrots, beets, mushrooms,
peppers, any veggies you like.
Now, don't go putting oxtails or slabs of ham in your salads thinking you're
(15:37):
going to lose weight, ladies. The chicken is your protein.
Arrange the grilled chicken on top of your veggies. And I top mine with a homemade
honey mustard vinaigrette.
I eyeball the ingredients until it tastes right to me.
And that's the great thing about vinaigrette. You can mix and measure until
your taste buds are happy with that.
(15:57):
And where can you find a good honey mustard vinaigrette?
Google, of course. Type in Mediterranean diet honey mustard vinaigrette and
you'll find some good recipes.
Now for our last healthy recipe, honey orange glazed sweet potatoes.
Another thing I love about the Mediterranean diet, you don't have to give up anything.
(16:20):
You can eat everything. I don't like diet plans that exclude things.
I think we need to eat all fruit and all vegetables.
And this gives you the flexibility to do it.
So what you're going to do is take about three to four sweet potatoes,
cut them up into cubes, Arrange them on a baking sheet and toss them with a
(16:42):
couple tablespoons of extra virgin olive oil.
Bake for about 35 minutes until they are tender but firm. Then you're going
to mix a fourth cup of honey.
Raw honey is the best. A teaspoon of cinnamon.
A teaspoon of nutmeg. And the juice of one large orange or three clementines.
(17:04):
Pour the glaze over the sweet potatoes, then put them back in the oven for 10 minutes.
And when I tell you, you do not have to be miserable to eat healthy, believe it.
All of these recipes have kept me on point with weightlifting and my weight loss goals.
So if you try any of these, let me know if you like them.
(17:24):
Okay, now we're done with our healthy recipes.
On to our next and final stop. Venezuela.
This next woman is called the Iron Lady of Venezuela.
And I got to tell you, listeners, I like her style.
She is Maria Corina Machado.
(17:47):
Venezuela has an upcoming election on July 28th, and Ms.
Machado is inspiring voters to make change.
Now get this? This woman had two million votes to run against the current president, Nicolas Maduro.
But Venezuela's top court upheld a ban on Machado that prevented her from running.
(18:14):
Now, if that isn't Amerisogyny, you tell me what is.
But Ms. Machado isn't to be stopped.
She turned those Venezuelan lemons into lemonade because now she is campaigning
for her replacement, former ambassador Edmundo Gonzalez.
And oh yeah, she's popular. Thousands of people come out to see this woman.
(18:39):
What's important to Machado and Gonzalez?
Ending economic struggle and the mass exodus of desperate migrants.
Machado and Gonzalez share a passion to reunite families.
Darwin Mendoza is a 27-year-old delivery driver, and he says,
when there is a rally, what I see is joy, excitement, because the crowd hopes
(19:06):
the country will change.
Now Machado has haters. What powerful woman doesn't?
They say she is egotistical and even her own mother has called her stubborn.
Machado has paid no attention to that. She says, our strength is in redemption and unity.
This is what makes it so powerful.
(19:26):
She believes Gonzalez is a decent and honest man.
Machado supports privatizing state-owned energy and building a welfare program
to help the country's poorest.
And clearly there's some corruption going on in Venezuela.
Her head of security was arrested and six members of Machado's team took refuge
(19:47):
in Argentina's embassy after prosecutors issued warrants for their arrest.
Machado's haters have also accused her of being a fascist who despises the poor.
But according to the woman herself, She is a liberal opposed to discrimination.
And she says Maduro's government is a criminal mafia.
(20:08):
Yeah, they don't like her. And they don't want her to become president because
she would promote change.
Isn't that just the way for women? Well, I think she would have been a wonderful
president for Venezuela.
Listeners, you know me. I love taking you around the world. But since we only
had two stops, I think I'll bring you some recipes from around the globe. That sounds good, yeah?
(20:36):
Let's get into it.
First international recipe I have for you is from Venezuela, of course.
We can't talk about the country without talking about their food, right?
This one, it's called the arepa reina pepiata.
And Venezuela, if I'm saying that wrong, please forgive me.
This recipe was named in honor of a beautiful young lady who was Miss Universe in 1955.
(21:03):
The reina pepiata is called the queen of all arepas.
And to make these, you're going to need one and a half cups of cornmeal,
two cups of water, one avocado, half of a cooked chicken breast,
one onion, five tablespoons of mayonnaise.
Two ounces of cilantro, one tablespoon of olive oil, one tablespoon of salt,
(21:27):
and a half teaspoon spoon of pepper.
Shred up the chicken and finely chop the onion and cilantro and add diced avocado.
In a bowl, you're going to mix all the ingredients including the mayo,
olive oil, salt, and pepper.
Cover with plastic wrap and set aside.
Then you're going to add the one and a half cups of cornmeal with two cups of water.
(21:52):
Stir water and a pinch of salt together in a large bowl.
Gradually add the cornmeal, mixing with your fingers to dissolve any lumps.
Adding enough to make a soft dough that holds its shape without cracking when molded.
Next, you're gonna divide the dough into three pieces.
To shape an arepa, roll the dough into a ball and then pat it between your hands into a disc.
(22:15):
Press your thumbs around the outside of the disc to form a nice edge.
Lightly oil a large iron or grill pan over medium heat. Let the skillet get
hot before adding the arepa dough.
In batches, add the form arepa disc to the skillet and cook each arepa about
four to six minutes on each side or until they start to get light brown.
(22:39):
Once the arepas are ready, let cool for a few minutes before handling.
Then carefully slice the arepas, creating a pocket, and fill with the chicken
and avocado filling.
Serve warm and enjoy your meal.
Our next recipe from Venezuela, papitas de leche.
They are called the best milk truffles ever.
(23:02):
Papitas de leche mean little milk potatoes because they resemble mini peeled potatoes.
Here's what you'll need to make these. Two cups of Nido full cream fortified
milk, one 14 ounce can of sweetened condensed milk,
one cup of confectioner sugar plus one tablespoon for dusting,
(23:23):
36 cloves, and an electric standing mixer.
In the bowl, combine the Nido full cream fortified milk and the confectioner sugar.
Add the sweetened condensed milk and with the kneading blade,
knead it until a firm but malleable dough is formed. And this takes about five minutes.
(23:43):
Divide the dough in 36 pieces of 20 grams each.
With your hands, form the balls and place them on a baking sheet covered with parchment paper.
Dust your hands with the remaining confectioner's sugar and cover each ball.
Place the balls in the baking sheet and insert a clove on each.
(24:04):
Those sound delicious.
Our next international recipe (24:08):
Boiled chicken dumplings.
Here's what you'll need to make this. Four dry shiitake mushrooms.
If you don't have dry, you can use fresh.
Three scallions, one cup of jicama, one pound of ground chicken,
a half cup of olive oil, one fourth cup of soy sauce,
(24:31):
one tablespoon of sugar, salt, two packages of round dumpling wrappers, and rice vinegar.
If you don't have fresh mushrooms, here's how to rehydrate them.
Place them in a bowl, pour hot water over them to cover, and weigh them down
with a saucer or jar to ensure they stay submerged.
(24:53):
Leave overnight. The next day, drain the mushrooms and squeeze them to remove the excess water.
Finely chop the mushrooms, scallions, and jicama.
Mix the vegetables into the chicken, then add olive oil, soy sauce, sugar, and salt.
Mix well to combine. Next, you're going to test the mixture.
(25:15):
Boil a small amount of water in a saucepan and use a spoon to scoop out about
a teaspoon's worth of the chicken mixture.
Place the spoon with mixture into the water and boil for two to three minutes
until it's cooked through.
Taste and if needed adjust the seasonings.
Set up your workspace with a small bowl of water, a tray or sheet pan covered
(25:39):
in a kitchen towel and plenty of paper towels.
Fill each dumpling by wetting the edges of the wrapper with water and folding
the wrapper in half with some of the filling inside to create a half circle.
Pinch the edges firmly to seal. When making making dumplings,
begin with a small amount of filling so that they're easier to work with and
(26:02):
increase the amount as you get used to the technique.
Put the filled dumplings on the cloth-covered tray.
To cook the dumplings, bring a large pot of water to a bowl and drop a few dumplings into the water.
When the dumplings float to the surface, add a cup of cold water to the pot.
When the water reaches a boil for a second time, the dumplings should be done.
(26:24):
And serve with bowls of vinegar or a mixture of equal parts of rice wine vinegar,
soy sauce, and a few drops of sesame oil.
I don't know anyone that doesn't like Chinese food. Those sound delicious.
I have two more recipes for you and then we can get back to our weekend.
Our next recipe is jollof rice and it comes from Nigeria.
(26:49):
My sister makes this all the time. I've never had it, but the next time
I'm in Ohio, I'm going to have her make it for me.
To make jollof rice, you're going to need one large ripe tomato,
cored and quartered. One large red bell pepper, seeded and roughly chopped.
One whole habanero pepper, stem removed.
(27:11):
One whole Fresno chili or a jalapeno pepper, stem removed.
Four cloves of garlic, peeled. 1 tablespoon of minced ginger and 2 cups of water.
For the rice, you'll need a third of a cup of olive oil, 1 red onion diced,
1 teaspoon of salt, a fourth cup of tomato paste,
(27:34):
2 tablespoons of smoked paprika, 1 teaspoon of curry powder,
1 teaspoon of cumin, one teaspoon of dried thyme, a half teaspoon of fresh ground
pepper, one-fourth teaspoon of turmeric,
two and one-fourth cups of basmati rice, a bay leaf, a tablespoon of chicken bouillon paste.
(27:58):
A fourth cup of chopped green onion for garnish, optional. And a fourth cup
of cilantro, also optional.
You're going to combine the tomato, red bell pepper, habanero pepper,
Fresno chili or jalapeno, garlic, ginger, and water in a blender for the sauce.
Blend on high until smooth and set aside.
(28:21):
Heat olive oil in a pan over medium heat. add onion and salt and saute until
the onions start to soften.
This takes about four to five minutes.
Clear space in the middle of the pan. Add tomato paste and saute for two to three minutes.
Season with paprika, curry powder, cumin, thyme, pepper, and turmeric.
(28:43):
Continue cooking for one to two minutes until everything is well combined.
Turn off the heat, stir in the rice, and make sure every grain of rice
is coated with the oiled tomato mixture.
Add the bay leaf and chicken bouillon paste.
Turn heat to high, stir in tomato sauce, and bring to a simmer.
Cover with a tight-fitting lid and reduce the heat to medium-low,
(29:07):
simmering for 20 minutes.
Do not remove the lid or stir the rice.
After 20 minutes, turn off the heat and set the timer for 12 minutes.
Allow the rice to sit and do not remove the lid.
After 12 minutes, remove the lid and fluff the rice with a fork separating all the grains.
(29:29):
Serve with garnished green onions and chopped cilantro.
And here's a note. If the rice seems to be a little undercooked, stop fluffing.
Pat the rice down gently with the back of the fork. Cover tightly again and
set the heat to medium low. Cook for another five minutes and check again.
(29:52):
Are you hungry yet? I have one more recipe. Just one more. Because this sounds yummy.
This recipe is from Senegal.
And this is braised chicken with caramelized onions. Yum, yum, yum.
For this recipe, you're going to need chicken legs with the bone in and the
(30:13):
skin on. About two pounds.
A half cup of fresh lemon juice. And that's from about two large lemons.
A half of a small yellow onion diced, a tablespoon of fresh lime juice,
one tablespoon of neutral oil like vegetable or peanut, one scotch bonnet or
(30:33):
habanero pepper, but I'm pretty sure you can use a jalapeno in this as well,
and one tablespoon of kosher salt.
For the yassa, you'll need one tablespoon of neutral oil,
such as vegetable or peanut.
Three medium yellow onions, thinly sliced.
Three cloves of garlic, minced. One teaspoon of Dijon mustard, but this is optional.
(30:59):
Three cups of chicken stock, either homemade or store-bought.
One whole scotch bonnet or habanero pepper or a jalapeno.
One bay leaf, kosher salt, and fresh ground black pepper. and cooked long or
medium grain rice, couscous, or fonio.
(31:19):
And you'll need lime or lemon wedges for serving.
To marinate the chicken, take a large zipper lock bag,
toss the chicken together with the lemon juice, diced onion,
lime juice, oil, scotch bonnet pepper, habanero or jalapeno,
and salt until well combined.
(31:39):
Seal the bag, then marinate in the fridge for at least 8 to 12 hours.
For the yassa, remove the chicken from the marinade, scrape off any onions and
pepper, and discard the marinade.
Using paper towels, blot the chicken dry.
In a Dutch oven or a pan, heat oil over medium-high heat until shimmering.
(32:03):
Add the chicken, skin side down, and cook until well browned, about six minutes.
Using a thin metal spatula, turn the chicken and cook on the second side until
brown, about five minutes longer.
Remove from heat and transfer the chicken to a platter. Lower the heat to medium.
(32:24):
Add the sliced onions and cook, stirring frequently, until the onions are softened,
maybe for about seven minutes.
Continue to cook, stirring and scraping frequently until the onions are dark
brown and caramelized, about 15 minutes.
Stir in the garlic and mustard and cook until fragrant and slightly softened for about one minute.
(32:47):
Add the chicken stock, scotch bonnet pepper, habanero or jalapeno,
bay leaf and chicken along with any accumulated juices, nestling chicken pieces into the onions.
Season lightly with salt and pepper. Bring to a boil over high heat.
Reduce the heat to medium low and cook gently stirring and scraping the bottom
(33:11):
of the pot until the chicken is cooked through and beginning to fall from the bone.
This might take about one hour. Season with salt if needed and serve with rice,
couscous, or fonio and garnish Garnish with the lemon or lime wedges.
That sounds amazing.
I'll be honest with you guys. I have never liked cooking.
(33:33):
I love to bake. But if some of you out there make these recipes, be sure to let me know.
Well, folks, I brought you a lot of good information on two brave women and
lots of delicious recipes.
And with that, I'm out of time.
(35:47):
Music. If you learned anything in this episode, feel free to follow me. By now you know where. Podbean, Samsung, Spotify, Apple Podcasts, You Tube Music, iHeartRadio, and more! For the 45% of women who voted Blue in the last presidential election, I implore you--please do not skip this election! This is the biggest, most important election for women in the U.S. The time for standing up for women and supporting women is now! I was listening to DL Hugely the other day and he said a lot of points that I agree with. He said if you can't give any reason as to why Kamala Harris would be a worse President than Donald Trump...If you cannot list anything remotely close to the evil deeds this man has done--he's not trying to hear you and neither am I! For the Black women who said they're not going to vote for Kamala Harris? I agree with DL when he said you're jealous--and you are! Take that any way you like! And he also said if you don't believe in dating or marrying Black women, yet you have something bad to say about Kamala Harris? He's not trying to hear you and guess what? Neither am I! Sit this one out and get left behind because the rest of us have a job to do! And we cannot--in his words--afford to tarry! We have a job to do, America, and that is to keep Donald Trump out of that office! And that's all I'm going to say on that! The weekend is here you guys! So I want you to be easy. Be good to yourselves and be good to each other. I will be back with more stories. And stay tuned for our latest project coming from 21 BlueLash! And until then? Have the best weekend ever! And as always...God bless!
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