Foodie Tuesday with Smarty Marty- Asian Chicken Egg Rolls

Ooh wee it's Tuesday and we have a delicious delight for you today. Smarty Marty whips up some Asian Chicken Egg Rolls! If you are ready to cook you up something flavorful  let's start first with gathering up what you will need to create  this dish: 

Ingredients: 

• 12egg roll wraps
• 1⁄2-1lb ground pork (or chicken or beef)
• 2teaspoons chopped fresh ginger
• 2garlic cloves, minced
• 1teaspoon salt
• 1teaspoon sugar
• 1⁄4cup soy sauce
• 1teaspoon sesame oil
• 1(16 ounce) bagshredded cabbage and carrot coleslaw mix (not quite the whole bag)
• 4green onions, sliced
• 1egg, beaten with
• 1teaspoon water
• oil (for frying)

DIRECTIONS

1. Brown chicken with ginger and garlic in pan; drain any grease.
2. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
3. In large bowl combine cabbage mix and green onions.
4. Pour hot meat over vegetables and stir well. Let cool slightly.
5. Lay wrap in front of you so that it looks like a diamond.
6. Place 3 tablespoons pork filling in center of egg roll wrapper.
7. Fold bottom point up over filling and roll once.
8. Fold in right and left points.
9. Brush beaten egg on top point.
10. Finish rolling.
11. Set aside and repeat with remaining filling.
12. Heat 2-3 inches oil in large frying pan to very hot (350ºF).
13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
14. Drain on paper towels.
15. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

Salad  Prepared By Smarty Marty

Recipe By: Geniuskitchen.com 

Photography & Styling By Smarty Marty

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking , photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Did you work on Mother's Day?

My Mother’s Day weekend was wonderful. I made a conscious decision to spend Mother’s Day eve pampering myself by getting my hair and nails done and just spending the day with myself.  It was wonderful! Sunday rolled around and we went to church and then my family took me out to brunch. I received lovely gifts and beautiful flowers.  We came home and I looked around the house and there were several things that needed to be done to prepare for the week.  My family told me to sit down and relax because it was Mother’s Day. I knew that if I didn’t take the time to get things done and plan for the week everything would really spiral out of control. I was refreshed from my self-care day the day before and got busy taking care of things on Mother’s Day evening.  I love this picture below this is totally a mother’s reality! Ha!!

I went to bed on Mother’s day feeling so refreshed and relaxed. I hit Monday morning ready for the week.  Well it’s only Wednesday and my week has been CRAY – ZAY! My Zen from the weekend has totally evaporated and I am in busy mom, wife everything mode!   I smile at myself knowing at least I tried to prepare before all the wheels came off.  So, on this week’s blog I wanted to remind all the mothers out there to practice self-care daily, heck even hourly during those crazy times.  We are the best for our families when we take diligent care of ourselves. I am always reminded of this principle when we are traveling on the plane.  The flight attendant directs the passengers that in an emergency if you are traveling with small children to put the oxygen mask on yourself first and then place it on your children. We are no help if we are passed out or exhausted mentally and physically.  So, Moms here’s your permission slip to make self-care your daily practice!

Happy Mother’s Day/Week/Month and year to everyone!!

By Kara Norman- Empower Her, Inc.

Kara Norman Atlanta Based Women Empowerment Thought Leader and bi-weekly blog contributor.

Kara Norman has been working with Women and Girls for a number of years. Her nonprofit organization Empower Her Inc , have led to many opportunities in the space of making social changes as it deals with women and their many roles in society. You can learn more about Kara Norman and Empower Her Inc. at http://www.empowerherinc.com/

Foodie Tuesday with Smarty Marty- Lemon Pepper Wings

This week's Food Tuesday Recipe Idea from Smarty Marty is one of my personal favorites... Yummy Yummy Goodness Lemon Pepper Wings! 

1st Things first gather the necessary ingredients : 

Lemon Pepper Wings
1 teaspoon season salt
1/2 teaspoon black pepper
1 tablespoon lemon pepper
2 to 3 pounds chicken wings
1 tablespoon olive oil
1/3 cup butter 

Directions For Wing Preparation: 

Preheat oven to 350 degrees. Cut wings on each join, there are two joints per wing
. 
Coat the wing portions with olive oil. Dredge the wings in seasonings. Shake off excess.

Place wings on a rack on a cookie sheet and bake for 30 to 35 minutes. When chicken is golden brown combine with melted butter and lemon pepper.

Lemon Pepper Wings Prepared By Smarty Marty 

Photography & Styling By Smarty Marty

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking , photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Summer Fruit Salad

Something sweet to eat delicious delights for all ... well, we got something natural for your taste buds this week! Smarty Marty gives us a Summer Fruit Salad... Just in time to get Bikini Fine for the Summer Time 

First things first we need to gather up all the necessary ingredients for our summer fruit salad: 

Ingredients
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup honey
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
2 cups cubed fresh pineapple
1/2 cup mango, peeled and sliced
2 cups strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
1 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups mixed berries, blueberries, blackberries, raspberries

Bring orange juice, lemon juice,honey, orange zest, and lime zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, mango, kiwi fruit, bananas, oranges, grapes, and mixed berries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Salad  Prepared By Smarty Marty 

Photography & Styling By Smarty Marty

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking , photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Being Boss Visits Atlanta!!

========== 
Nothing thrills me more then giving to to an event and meeting some of your social media inspiring persons in person. So here's the scoop. I  discovered  the being Boss Podcast in 2015 and have been following the along since. So early in April these boss ladies released their first book based on teheir podcast and so when they were scheduled to come to Atlanta I immediately signed up to be there . It was like a live podcast! Special guest Emily Thompson (1 of the authors of the book takked about their beginnings how things came along and she then took questions from the audience. I was excited to get my book signed as well as grab a photo.

If you're a creative entrepreneur and love to hear real talk best practices and real life creatives bossing up in their fields check them at Being Boss Podcast Click Here!  or on their website https://beingboss.club/

Cardi B thanks for Inspiring me!

We recently hosted our Portfolio & Perspectives Style Shoot Workshop in Atlanta, Georgia

As we were busy styling up our main table for seating we were inspired... So here goes my story of Inspiration! 

So those who are not familiar with the rap star Cardi B she has been headlining blogs, news outlets and she was made super popular by her authentic style on Instagram. This young female rapper just recently dropped her debut album and when I saw the cover art I was so inspired.

Our Inspiration after a quick screen shot of someone ele's creative artwork featuring the album cover design art 

I absolutely love loud colors they scream happiness to me. So with the inspiration of the album art cover, I was inspired to design my recent table scape for our Portfolios & Perspectives Event Design Workshop around the inspiration of the album cover. Searched my mind and took an immediate inventory of items already owned that I can pull this look together. Just a few basics and we got what we envision the color palette that screams fun!

This was a fun table scape to put together! I love lots of colors its screams happiness. 

So I hope you are able to feel the joy in the images as we were excited about creating 

Elisha Akram (Kustom Kreation Photography) is an Atlanta Based Photographer Specialing in Social Events, Weddings, Families  High School Seniors & Business Headshots!

We also custom design party supplies for life's celebrated moments! Live Love Create Go Kustom! 

Hello May!!!!

A brand-new month is already here – can you believe it?  If your life is like mine May is always a busy month for my family and I. My schedule is filled with school plays, spring concerts, 8th grade dances, end of the school year activities packing up my college daughter to return home, graduations and birthday celebrations all on top of our regular schedule. Whew! I normally approach busy seasons flying by the seat of my pants, exhausted, stressed and doing way too much. This year I am working on being intentional and focusing on how I want to feel as I move through life. More peace, patience, enjoying the journey and joy in the middle of the storms.  Self-care strategies that I have mentioned in my previous post have helped me tremendously.

One of the ways we can be more intentional about self-care is to be more aware of what our stress levels are and their long term impacts.  There is a great tool called the Holmes and Rahe Stress Scale that can help you understand the way different stressors both good and bad can impact our lives on a short term and long term basis. It is good to be aware of the different levels of stress and how to better manage on a day to day, month to month and year to year basis.

Take a moment and add up your stress levels based on this quiz/point system below and assess the impacts that your stress levels can have on you. An online version can also be found here:

https://www.mindtools.com/pages/article/newTCS_82.htm

Once you add up your scores you can use this scale:

Total Point Score:

11-150 Points -  You have only a low to moderate chance of becoming ill in the near future.

150-299 Points – You have a moderate to high chance of becoming ill in the near future.

300-600 Points -  You have a high or very high risk of becoming ill in the near future.

May is Mental Health Awareness Month and we will dive into this topic even further this month as well as develop better-coping strategies to be more intentional with our mental health and self-care practices!

Cheers to May!

By Kara Norman- Empower Her, Inc.

Kara Norman Atlanta Based Women Empowerment Thought Leader and bi-weekly blog contributor.

Kara Norman has been working with Women and Girls for a number of years. Her nonprofit organization Empower Her Inc , have led to many opportunities in the space of making social changes as it deals with women and their many roles in society. You can learn more about Kara Norman and Empower Her Inc. at http://www.empowerherinc.com/

Foodie Tuesday with Smarty Marty- I want Mussels!

I want mussells... not that classic tune song by the beautiful lengendary Diana Ross, but we are talking about Mussels from the sea... this week Foodie Tuesday Recipe Idea is Smarty Marty take on Fettuccine & Mussels! 

As always we need to list all the ingredients needed for this meal

Ingredients:

• 8 ounces uncooked fettuccine
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 6 garlic cloves, coarsely chopped
• 1/2 cup dry white wine
• 3 plum tomatoes, chopped
• 1/3 cup bottled clam juice
• 1 1/2 pounds mussels, scrubbed and debearded
• 1/4 cup chopped fresh flat-leaf parsley

How to Make It

Step 1

Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.

Step 2

Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.

Meal Prepared By Smarty Marty 

Photography & Styling By Smarty Marty 

Recipe By ; http://www.myrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking , photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Portfolios and Perspectives Style Shoot Workshop in Review

Portfolios and perspectives in Review

Styled Shoot Workshop Based in Atlanta, Georgia  

A dream realized one that came through it was a cold winter day in January one day after a major extreme winter weather storm and we were blessed with an appointment with the dream Coach Tiara LaShae Johnson we met we talked and upon leaving the session she assisted me in pulling out some dreams and aspirations. During our session she assisted me in creating deadlines for my goals. Starting with what I plan to do in the next seven days, then on the next 2weeks followed by 30 day deadline and last but not least 3 month goal. 

 The three month deadline was to host  for the second time our Portfolio and Perspective Event Design Workshop this event is created for up-and-coming designers and photographers  looking to build a solid portfolio to showcase their talents while getting their professional images of their work from a variety of perspectives. After   months of planning venue shopping marketing for the event looking for vendors sponsors the day finally came and we were able To bring an intimate group of designers together to showcase their talents. Ajs Catering Atlanta provided a beautiful spread of delicious bites. Special guest speaker Kara norman provided a Mamosa bar with all the fancy fixin's

A great morning of high-energy custom designs and dynamic speakers. 

Kara Norman - Empower Her Inc., 

Tiara LaRae Johnson - The Dream Coach

Inside look of workshop 

A little line dancing to get the blood and creativity flowing - Electric Slide All time Classic 

The happenings around the room 

My happy go lucky assistants 

So we are happy to report that our dreams that cold winter day in January or realize and it's time for us to continue to put in the work and keep setting the bar for ourselves we want to  thank each and every individual that participated in assisted in anyway possible we appreciate your love and support. Now let's  continue to build together!

With Love , 

Elisha  

Thank you all to our supporters!!! Connect with our Friends Below! 

Kara Norman - Empower Her Inc. 

Tiara LaShae Johnson - The Dream Coach

Tahir White - Tasha and Tahir You Tube Channel

Bryant Andrews - Sky Love Images 

Krista  - Krista's Event Koncepts

Shelia Hamler- Shelia's Simply Elegant Events

Anthony James - Aj's Catering Atlanta

Jasmine Townsend- B Exquisite Events

Krystal Cain- Kontour Event Management

Portfolios & Perspective is a Style Shoot workshop based in Atlanta, Georgia created to assist up and coming event planners(designers) and event targeted photographers with interactive workshop to build the portfolios they need to display their talents to their potential clients. Designers are colloborating with industry professionals to put together a style shoot to show their style and creative idea for social events. Photographers are capturing the work of creatives to showcase their style giving a variety of perspectives for the designers.  This workshop also allows you to get the necessary professional images to be displayed on your website and across your social media platforms. 

Foodie Tuesday with Smarty Marty - Fish and Chips

We seafood in our near future... Hi Folks welcome back to  Foodie Tuesdays with Smarty Marty we are excited to bring you this classic favorite on the blog today... no other then fish N chips! 

So let's gather up the necessary ingredients and get started on this easy breezy recipe idea! 

• 2 quarts vegetable oil for frying
• 8 (4 ounce) fillets cod
• salt and pepper to taste
• 1 cup all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper

Potatoe Wedges

• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 russet potatoes, scrubbed and cut into eighths

Directions for Battered Dip Fish 

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. or Incorporate Seafood Batter Mix 
3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Directions for Battered Potatoe Wedges

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
3. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

Food prepared and Styled By- Smarty Marty 

Recipes and Direction from : Allrecipes.com 

How Are You Building Your Portfolio?

I am excited to be a guest speaker at Kustom Kreation Photography & Celebration Décor’s Portfolio & Perspective event this weekend!  It is an opportunity for event designers and planners to come be inspired, create beautiful styled shoots and have them professionally photographed.

The host Elisha Akram is a divinely talented Atlanta based photographer who has helped hundreds of brands create stunning portfolios and branding images.  She has definitely polished up my portfolio!  My branding Empower Hour photo and new headshots for this blog were taken and designed by her – isn’t she fabulous!  

It will be a fun day of flowing in your creative gifts, connecting with those who love the elements of a magnificent event and having your work photographed by different photographers.  It is also nice to see the different perspectives that are captured through the different lenses as well as the tables that are created by the different event planners.

I’m excited to be a part of this creative day and to help empower the attendees to remember to make their self-care a priority when they are pouring into others.  We are constantly evolving and changing and it is good to constantly check in with yourself and your brand.  We can get caught up in social media and what others are doing or get so busy and worn down that we forget our own creative spirit and our why. 

Praying for a blessed event and that God will also help me build my own portfolio to speak more and empower others with my story, journey and wisdom!  I am also excited to style the Mimosa Bar at the event to remind the attendees to celebrate and to take time to toast their gifts and every aspect of their journey.  I created Empower Her, Inc. to combine my love of event planning and my desire to empower women and girls through amazing events. So fun to get back into the things that I love after taking time out to take care of myself and my family.

Cheers to tapping into the creativity that flows from God and to building polished and beautiful portfolios!

By Kara Norman- Empower Her, Inc.

Foodie Tuesday with Smarty Marty - Surf & Turf

Happy Tuesday Folks its time for Foodie Tuesday with Smarty Marty! This week she brings you Surf and Turf. For you meat and seafood lovers this combination recipe is for you. As always first things first is we have to gather the needed ingredients.

This recipe by Taste of Home requires the following: 

• 2 garlic cloves, minced
• 2 teaspoons plus 2 tablespoons olive oil, divided
• 1/4 cup minced fresh parsley
• 3 tablespoons chopped green onions
• 2 tablespoons minced fresh thyme
• 2 teaspoons grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup butter, softened
• 1 cup soft bread crumbs
• 1/4 cup butter, melted
• 4 lobster tails (8 to 10 ounces each)
• 4 beef tenderloin steaks (4 ounces each)
• 4 teaspoons coarsely ground pepper

DIRECTIONS - Recipe Taken from Taste of Home

In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.

Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic. Refrigerate for 30 minutes or until firm.

For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.

Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.

Food Styling Photography and Preparation By Smarty Marty 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Prom Seasons... A Distant Memory

The year was 2007 and just the fall of the previous year we had picked up our camera and we were ready to take on the world and capture everything in it... So as time went on and opportunities presented themselves to us we were happy to oblige. Prom Season on any giving year begins in March and goes through May. 

We were contacted by the parents in order to capture images of their son and his date on their way to senior prom. So delighted that we were able to offer our mobile studio services to this client. We arrive at the home in which it was a Pre Prom Party going on complete with all the family and food and the energy was super high. We set up in the living room with our standard gray backdrop and we had a white column that stood to about your thigh area.  As we placed the couple in position we begin to capture images of this memorable occasion. I've just recently came by this memories of the past with my humble beginnings. I'm Thankful and Grateful of the journey and experiences that I've had to capture the many couples, family and friends during their seasons of celebrations. It thrills me to connect with so many people and be apart of their life memories. Just like that its a memory at a distant. 

This distant memory is now eleven years ago. I pray these two individuals went on to pursue their passion and dreams and are living a success and properous life. 

Kustom Kreation Photography 2007 

Foodie Tuesday with Smarty Marty- Stuffed Chicken Breasts

Are you ready to do some stuffing.... Pun intended... This week delicious delight by Smarty Marty is Stuffed Chicken Breast with Quinoa & Brown Rice. So Before we get started we need the following ingredients: 

4 skinless boneless chicken breast pounded to 1/2
inch thickness
4 slices of deli seasoned chicken breast
1 small onion diced fine
1/4 red, green and yellow bell pepper diced fine
1/2 cup fresh spinach chopped fine
1/2 cup mushroom chopped fine
2 garlic cloves chopped fine
1 8oz cream cheese softened
1/2 cup butter melted
1/2 flour
1 cup seasoned bread crumbs
1/4 cup Parmesan cheese
1 egg beaten
1/2 teaspoon Borgo de Medici mixed spices (optional)

Preheat oven to 375 degrees F

Directions: 

Place spinach, onion, garlic, mushrooms, bell pepper and softened cream cheese in a medium size bowl. Mix well adding the Borgo de Medici spices to mixture. Set aside.

Lay the pounded chicken breast out on a clean surface. Place the sliced deli chicken slices over the top of the chicken breast. Spoon some of the cream cheese vegetable mixture on to each one. Roll up chicken to enclose the cream cheese vegetable mixture. Secure with a toothpick.

Roll each chicken breast in flour, then roll in beaten egg. Finally roll in seasoned bread crumbs with Parmesan cheese added until well coated. Spoon remaining melted butter over the top of each chicken breast. Arrange in shallow baking dish.

Bake uncovered for 35 minutes in preheated oven, then increase heat to 500 degrees or use oven's broiler to cook for an additional 5 minutes or until golden brown on the top

Prepared & Styled By Smarty Marty 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Nothing to give and that’s okay

So I am fighting either allergies or a cold and as if that is not enough several other areas of my life are going bonkers.  I realized I missed my first deadline for this post over the weekend and have been scrambling to come up with something empowering to say. All I found were crickets and tumbleweeds! I realize that right now the sickness and obstacles are here and all I can do is rest. 

So this week I’m giving you permission to take off the super hero capes and just take care of yourself in any areas that needs healing or rest. I came across this statement below and I thought it was perfect for this week!

Cheers to empty cups that need to be filled!

“When you cup is full this is the perfect poem to move forward!”

Still I Rise- Maya Angelou

You may write me down in history
With your bitter, twisted lies, 
You may tread me in the very dirt
But still, like dust, I'll rise. 

Does my sassiness upset you? 
Why are you beset with gloom? 
'Cause I walk like I've got oil wells
Pumping in my living room. 

Just like moons and like suns, 
With the certainty of tides, 
Just like hopes springing high, 
Still I'll rise. 

Did you want to see me broken? 
Bowed head and lowered eyes? 
Shoulders falling down like teardrops. 
Weakened by my soulful cries. 

Does my haughtiness offend you? 
Don't you take it awful hard
'Cause I laugh like I've got gold mines
Diggin' in my own back yard. 

You may shoot me with your words, 
You may cut me with your eyes, 
You may kill me with your hatefulness, 
But still, like air, I'll rise. 

Does my sexiness upset you? 
Does it come as a surprise
That I dance like I've got diamonds
At the meeting of my thighs? 

Out of the huts of history's shame
I rise
Up from a past that's rooted in pain
I rise
I'm a black ocean, leaping and wide, 
Welling and swelling I bear in the tide. 
Leaving behind nights of terror and fear
I rise
Into a daybreak that's wondrously clear
I rise
Bringing the gifts that my ancestors gave, 
I am the dream and the hope of the slave. 
I rise
I rise
I rise.

by Maya Angelou

By Kara Norman- Empower Her, Inc.

Foodie Tuesday with Smarty Marty- Jerk Cornish Hen

A little jerk in your life... well Jerk Cornish Hen that is.. This week food ideas from Smarty Marty is a deliciously prepared Jerk Cornish Hen... So before we get started we need to gather the following ingredients: 

1 large bunch scallions, roughly chopped

• 1 red bell pepper, stemmed, quartered and seeded
• 1/4 cup extra-virgin olive oil
• 1/4 cup lime juice
• 6 cloves garlic
• 2 tablespoons fresh thyme
• 1 tablespoon ground allspice
• 1 tablespoon grated peeled ginger
• 1 tablespoon packed dark brown sugar
• 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
• Kosher salt
• 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
• Freshly ground pepper

Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.

Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.

Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.

Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

Food Preparation and Styling By Smarty Marty 

Recipe By: /www.foodnetwork.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Tortellini Salad

Salad anyone... Well we have a special treat for you this week. Smarty Marty special recipe idea for you is a Tortellini Salad... So before we get started lets gather together the needed ingredients

• 1 (8 ounce) package dried spinach tortellini
• 1 (8 ounce) package dried three-cheese tortellini
• 1 cup grape tomatoes, halved
• 1 (6 ounce) jar marinated artichoke hearts, drained and chopped

• 1 (6 ounce) can sliced black olives, drained
• 1/2 red onion, thinly sliced
• 1/4 cup grated carrots
• 1 1/2 cups oil and vinegar dressing

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
2. Drain well, and allow tortellini to cool.
3. Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
4. Cover and refrigerate until chilled, at least 3 hours or overnight.

Recipe Prep Time 15 mins  Cook Time is 10 min This salad is ready in 3 hours 25 mins

Food Styled and Prepared By Smarty Marty 

Recipe By - Allrecipes.com 

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Cheers to Spring!

We’ve come through a cozy season of hibernation and hopefully we are feeling restored and rejuvenated to welcome spring and a brand new quarter!

Here are a few tips to help you spring forward:

• Refresh your mind!  Mediation is a daily reset to your mind, body and spirit. Simple Five minute meditations are perfect ways to reset your mind and get aligned with your spirit. Oprah and Deepak Chopra just launched another free 21-day mediation series that focuses on Shedding the Weight of the Mind Body and Spirt. Sign up today – they are only on Day 2 so still time to catch up!https://chopracentermeditation.com

• Refresh your sleep!  What’s the single most important thing you can do to start each day with more energy, optimism, and freedom?  Getting better sleep!  I am so excited that one of my favorite wellness experts, Latham Thomas, is launching a new series of mediations focused on reclaiming deep and truly restorative rest.  Her complete audio program called Beditations is designed to show us how to reboot ourselves and help us get grounded, present and centered, sleep better, and recharge our physical, cognitive, and spiritual reserves.  I can use more siestas in my life! You can pre-order your copy today by visiting this link:https://www.soundstrue.com/store/latham-thomas.html 

• Refresh routines - Break up the boring routines of life and get some spontaneity going! Try a different class at your gym that is way out of your comfort zone or take out a map of your state and pick a random place to visit for a quick day trip.  Self-Care is also a great area to shake things up and put yourself at the top of your list of priorities.  What would you love to do but too scared to try? Grab a friend and give it a shot!

• Refresh your health – Pay closer attention to how your body feels and listen to your intuition. This is a perfect time to schedule that yearly physical and put your health first! Now that the days are longer and things are warming up let’s get moving and on the path to wellness!

Happy first week of Spring! Cheers to clearing your mind, cleansing your soul and rebooting for the new season!

By Kara Norman- Empower Her, Inc.

Foodie Tuesday with Smarty Marty- Lamb Chops with sauteed Swiss Chard

We are back for another delicious delight from our weekly food contributor Smarty Marty! Can you feel the "Beet"... Ha! This week we are pairing up some Lamb Chops with sauteed Swiss Chard & pureed beets. As always first things first we need the following ingredients for this recipe

• 2 large red beets (1 pound), halved
• 2 medium Yukon Gold potatoes (1/2 pound)
• 1 stick unsalted butter
• Kosher salt
• Pepper
• Four 12-ounce bone-in lamb chops, cut 1 inch thick
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, crushed
• 1 sage sprig
• 1 teaspoon fresh lemon juice
• 2 pounds Swiss chard, stems discarded and leaves chopped

How to prepare:

First things first 

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub the lamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

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How to Make It

Step 1    

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.

Step 2    

Heat a large cast-iron skillet. Rub thelamb chops all over with 2 tablespoons of the olive oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the lamb chops. Reserve the crispy sage leaves and discard the garlic.

Step 3    

Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper. 


Step 4    

Serve the lamb chops with the beet puree and Swiss chard and garnish with the crispy sage leaves.

Food Prepared and Styled By - Smarty Marty 

Food Recipe and Directions by - http://www.foodandwine.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

My Verbal Vision Board

Hey Folks Happy Happy Friday… So I’ve decided to get it out of my head and put it out in the universe on a public platform and give my Verbal Vision Board. I’m not sure about you but I have business crushes in my industry… Ladies and men that are Crushing it and I admire from the sidelines…. With Wishes one day that I have the opportunity to work with them. And when I say work with them, I have hopes and dreams of being their clients… So with me putting it out there I know that is will be happening sooner then I think… So let me tell you about last night…. Last night I attended a meet and greet with a fellow photographer ( One that I admire) This photographer is in town to do Branding Images for clients located here in Atlanta. During her time here she wanted to do a meetup and whoever was able to attend it was open to all. So, of course, I’m all about that.. If one of my favorite photographer (one I admire and hope to one day be in front of their camera) is coming to town, I’m going to be there. So our meet up was at Two Urban Licks and what makes this sooooooooooooooooooo exciting that not only did I get to meet one business crush, I got to meet two…. So how about @Britteny Jean attended the meet up two and I was super stoked because (Just putting it out there I can’t wait to be your client one day) So my night was filled with being able to meet two people that I admire their work look forward to working with them in the future. The night was filled with other ladies that we made true connections with. I felt right at home as we introduced ourselves we conversed laughed and enjoyed one another That was a true night to remember and it brings me back to my verbal Vision Board.

This is a short list of People I look to work with…  

Stacy Pierce Photography

https://www.stacypierce.com/home

Britteny Jean

https://www.britneyjeanine.com/

Dfinney Photography

http://www.dfinneyphoto.co/

Kimberly Murray

http://www.kimberlymurray.com/

Saadia Mechel

http://www.saadiamechel.com