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It’s not that I don’t have fond food memories from childhood, it’s that the moments were inconsequential … I completely took them for granted. Like most Southern matriarchs, my grandmothers threw down in the kitchen — massive pots of gumbo on Christmas; ornate Thanksgiving spreads that always tested the counters’ perimeters; sickly sweet lemonade paired […]
STORIES

Stoveside Self-Discovery

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It’s not that I don’t have fond food memories from childhood, it’s that the moments were inconsequential … I completely took them for granted. Like most Southern matriarchs, my grandmothers threw down in the kitchen — massive pots of gumbo on Christmas; ornate Thanksgiving spreads that always tested the counters’ perimeters; sickly sweet lemonade paired with tea cakes during hot Texas summers. I wish my affinity for home-cooking was linked to these memories, but the truth is that my eventual love affair with the kitchen possesses origins that are rooted in tragedy.

You see, I was an incredibly picky eater as a kid, but my parents never pushed or made me feel ashamed. My mom hated cooking … so it just worked. To this day, I can only remember four consistent dishes in my mom’s arsenal — Baked Chicken, Spaghetti (the Black people kind lol), Eggs & Rice (which is still a favorite comfort food of mine), and a Peach Dump Cake that she trotted out for special occasions. While I wasn’t smitten with food IRL, somehow I fell in love with stations like the Food Network. I still have the worst vision from sitting with my eyeballs glued to the screen night after night, watching Emeril Lagasse yell “BAM” to his adoring audience before bedtime. I didn’t envy the meals being shown by the network’s chefs, and it never crossed my mind to try out the recipes. Looking back, I think I honed in on the magic of food from an early age. Its power to — as cliché as it sounds — bring people together, while creating something out of nothing.

Eventually, my mom and I began watching the Food Network together. Maybe she wanted to start sharpening her cooking skills; or perhaps it was simply a method to spend uninterrupted time with me? I never questioned her reasoning back then, but self reflection always brings questions. In this case, my mom and I’s Food Network dates were cut short by ovarian cancer. It wasn’t long before my mom’s courageous battle with an ugly disease ended with her passing away during my senior year of high school … and soon, the small joy that food brought me died with her. Years passed. The Food Network stayed on my screen, but my aversion for the kitchen spiraled as quickly as my grief. Grief morphed into anger. Anger morphed into anxiety. Anxiety morphed into a slew of painful digestive issues that could ironically only be solved by cooking. A life-changing nutritionist guided me through

foods that made my body tick — week by week imparting stories about how and why food fuels our bodies. She showed me a lens through which I’d never viewed food, and it invigorated a newfound culinary curiosity. But even with her help, I felt like I was stumbling through the dark. I became increasingly frustrated that my mom never demanded that I learn cooking basics or passed down family recipes; then I’d quickly feel the sting of guilt for being mad at a mother that showed me infinite love and grace. After months of fumbling around with pots and pans that were at the mercy of makeshift recipes, the discouragement started to settle in. To be frank, the food I was making just wasn’t satisfying. I realize now that there was no heart or soul infused into the food I was preparing. I was being forced to cook during a time when my most meaningful connection to food had been severed.

Throughout the Bible, God often sends signs or messages to his believers during their lowest points. It’s a tenet of faith that I think about often, especially when I recall this point in my life. One day, I stumbled upon a collection of journals filled with my moms handwriting. As I skimmed the pages, I read personal stories about her relationship with food — her loves, her struggles, her triumphs. It was my own low point sign! The revelation her words delivered helped fuel my journey to stove-side self-discovery. I realize now that my mom did what she could to help me shape my own relationship with food; one that wasn’t tethered to feelings of guilt or insecurity. She gifted me the freedom to discover the well-rounded joy that food brings — The Conversations it Stirs. The Spaces it Manifests. The Flavors it Forges. The Lessons it Instills. And The Memories it Creates and Conjures.

Jailyn is a native Texan that believes in the healing power of sizzling fajitas paired with a damn good margarita. Tag along for her culinary conquests via Instagram @jailynmarcel.

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GATHERINGS

The Mother Of Farm-to-Table

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“The beauty of life is that we are continuously building on a path that someone before us paved. As Black Women, we have a responsibility to always build on the beauty of our essence, and we hope to do that by celebrating each other through flowers.”
STORIES

Blooming In Black

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This week, A&E spoke to Rugie Jalloh and Effie Cudjoe —
the co-founders of Brooklyn-based floral studio, Reflorish — about
celebrating Black beauty through floral design and how their signature
arrangements take shape, from stem-to-vase. reflorish

How This West African Duo Is Redefining Floral Design, One Stem At a Time

Follow their journey on IG
@Reflorishnyc

ON THE ORIGINS OF REFLORISH.

Reflorish started in October 2020 after months of brainstorming how to enter a new space that neither one of us had previous experience in. Our business is rooted in a genuine friendship between two Black women. We hope to extend some of the appreciation we show one another to other Black people, specifically Black womxn, within our local Brooklyn community.

ON FLORAL INSPIRATION.

Artistically, we are superrrrrr inspired by Maurice Harris, the artist/florist/visionary behind Bloom and Plume. His work is phenomenal and never seizes to amaze us. We love how he also ties his personality into everything he creates! It would be a dream to take a course or do a workshop led by him one day.

ON CELEBRATING BLACK LEGACY IN 2021.

Remembering Black pioneers in 2021 (and every year following) is necessary for the preservation of legacy and impact. We must remember those who made what we are doing possible today. The beauty of life is that we are continuously building on a path that someone before us paved. As Black Women, we have a responsibility to always build on the beauty of our essence, and we hope to do that by celebrating each other through flowers.

 

A TYPICAL DAY FOR REFLORISH LOOKS LIKE?

5:45am – On a market morning, we wake up around 5:45am and immediately text each other to make sure we’re both awake. Sometimes these texts lead to “I need 15 more minutes” or “I’m going to catch the 6:20 train.”

7:00am – On her walk to the flower district, Effie usually stops by a Chase to withdraw the amount of cash we’ll use for the morning.

7:15am – We meet up at Jamali to pick out the vessels we’ll be designing in and look around for any other materials we might be running out of, like chicken wire or floral tape (both are great mechanics when designing an arrangement!)

7:30am – We start our shopping which consists of hopping from Dutch Flower Line to J Rose, and everything in between.

8:15am – Most of our trips end at J Rose because we end up chatting it up with the owner and other staff in the shop. They’ve become like family to us and are always imparting flower knowledge, good laughs and wisdom on us.

9:15am – We make it back to one of our apartments (yes, we arrange at home!) and immediately process the flowers by stripping the stems and putting them in water.

9:30am – Since we are both [still working] full time, we usually hop on our laptops after processing to answer emails and start any work-related projects we have for the day.

12:00pm – It’s best for flowers to process for a while so they are able to properly hydrate, so we usually don’t begin arranging until lunch time. Sometimes we order from a local restaurant or make a quick bite before getting our vessels ready.

12:30pm – Stems are flying, the arrangements are coming together, and our floors are covered with brown paper and excess leaves.

1:15pm – We’ve wrapped up the arrangements and give them some time to sit while we jump back into emails and meetings.

3:00pm – Deliveries are scheduled and we take a quick break to grab some photos and content of the arrangements!

6:00pm – We have wrapped up our work days and have all of the deliveries out of the door. Now our evenings are mostly used for cooking dinner, responding to emails and mapping out future orders and partnerships.

8:30pm – On a good day, we try to wrap up all reflorish work before 9pm…

10:30pm – Rugie sends Effie a text (or vice versa): “We should think about doing…” It never really stops.

RECIPES

Lemon Zest Shortbread Cookies

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RECIPES

Black Girls Who Brunch Mac&Cheese

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RECIPES

Texas Style Street Tacos

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RECIPES

CHUNKY FUNKY Snickerdoodle Cookies

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RECIPES

Kimmies Peach Dump Cake

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  • Bake Time: 40-45mins​

INGREDIENTS

  • 2 (15 Oz) Cans Of Sliced Peaches In Heavy Syrup 1 Can, Drained + 1 Can, Undrained (If You Prefer A “Soupier” Consistency, Leave Both Cans Of Peaches Undrained.)
  • 1 Box Of Your Favorite Lemon Cake Mix (We Used Duncan Hines Perfectly Moist Lemon Supreme Mix.)
  • 3/4 Cup Butter, Sliced Into 24 Pieces
  • The Zest Of 1 Lemon
  • PRE-HEAT OVEN TO 350F •
  • PRE-HEAT OVEN TO 350F •
  • PRE-HEAT OVEN TO 350F •
1

Spread peaches, with liquid, into a 9x13 baking dish. *Note: A Regular-Sized Pie Dish Will Also Work Just As Good!

2

Zest lemon into 2 cups of cake mix. Then, sprinkle the mixture evenly over peaches.

3

Place butter pieces evenly over cake mix, working to cover as much surface area as possible. The more butter use, the crunchier the cake top will be. (Who doesn’t like the crunchy bits?!?!)

4

Bake for 40 - 45 minutes, until golden and bubbly. Serve warm or at room temperature with the ice cream of your choice … but we all know the CORRECT choice is old-fashioned vanilla!

Let’s talk pantry pastas. They’re a favorite here at A&E because they utilize pantry staples to create a quick, no-fuss meal any day of the week. Of course, the key to making these pastas work for you is keeping your pantry and fridge stocked with a collection of seasonings, oils, herbs, citrus, and seasonal produce […]
RECIPES

A Pair of Pantry Pastas

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Let’s talk pantry pastas. They’re a favorite here at A&E because they utilize pantry staples to create a quick, no-fuss meal any day of the week. Of course, the key to making these pastas work for you is keeping your pantry and fridge stocked with a collection of seasonings, oils, herbs, citrus, and seasonal produce that you find yourself coming back to again and again. That may look different for you than it does for us, but let this article serve as a guide rather than a rigid, step-by-step recipe. Learn the base method, then mix-and-match your flavors and ingredients as you see fit.

– Jailyn, @jailynmarcel

 

Semi-Homemade Fettuccine

Pre-made sauce paired with fresh pasta and herbs makes for a flavor-packed, semi-homemade dish that’s done in less than 30 minutes

Ingredients

  • 1 package of fresh pasta

  • 1 package of frozen green peas

  • 2 shallots or half of a red onion, thinly sliced

  • 2 tbsp of butter

  • 1 tbsp of olive oil

  • 2 cloves of garlic, minced

  • 2 anchovies (optional)

  • 1 jar of your favorite tomato-basil sauce

  • Kosher salt

Directions

Step 1: In a medium sauté pan, add butter and half a tbsp of olive oil. Keep heat on medium, then add in shallots and garlic once butter is melted. Season with a pinch of salt.

Step 2: Add in anchovies once shallots (or red onion) have softened. Let anchovies disintegrate, then add 1/2 to 1 cup of green peas. (Do not let the anchovies scare you. This is an ingredient that’s routinely added to common dressings and sauces, and most people aren’t aware. Its presence adds a briny flavor that gives the sauce an added oomph.) | Note: The amount of green peas you add should be based on your preference. If you’re a green pea fan, pile it up! If not, hold back. Either way, the peas add a welcomed sweetness to the acidic tomato sauce.

Step 3: Sauté the peas for 3-5 minutes, then add in your pasta sauce. We’re partial to a pre-prepared tomato sauce made from our favorite local farmer’s market purveyor. If you don’t have access to a farmer’s market, head to the Italian section in your grocery store to find a quality, store-bought tomato sauce. Mix everything together, and lower heat to keep sauce warm.

Step 4: While the pasta sauce is warming, boil your water for the fresh pasta. Add a generous amount of salt to the boiling water! The water should mimic the taste of the ocean. If it tastes too salty, that means it’s just right 🙂

Step 5: Drop fresh pasta into boiling water for about 60-70 seconds, then immediately transfer to sauté pan with sauce. If you’re partial to a thinner sauce, spoon a couple of tablespoons of the seasoned pasta water into your sauté pan.

Step 6: Serve in your favorite pasta bowl (we opted for Rigby’s grey rendition), then top with a glug of olive oil + fresh micro greens. | Note: We recommend adding a light piece of fish or poultry to kick this dish up a notch.

We served our pasta in Rigby’s Grey Stoneware Pasta Bowls with Satin Gold Flatware. The brand’s Denim Napkins, which are trimmed with bold accent stitching, provided a pop of personality.

 

Cavatappi with Butternut Squash

Pasta Sauce

Bacon and sautéed collards help this creamy, non-dairy pasta sauce sing with flavor

Ingredients

  • 1 small -to-medium butternut squash

  • 1 tbsp of smoked paprika (optional)

  • Kosher salt

  • 1 tbsp of olive oil

  • Black pepper to taste

  • 1 package of dried Cavatappi pasta (or your favorite short, dried pasta)

  • 2 large shallots

  • 2 cloves of garlic, minced

  • 1 bunch of collard greens

  • 4 pieces of bacon + bacon grease

  • 8 oz of water or chicken broth/stock

Directions
For Sauce:

Step 1: Preheat oven to 350 degrees. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them, and use on top of salads or in granola).

Step 2: Rub squash in olive oil, then season with a mixture of Kosher salt and smoked paprika.

Step 3: Pour 1/4 cup of water into a baking dish and place the butternut squash halves skin side up.

Step 4: Bake for 40 minutes or until the squash is fork tender. Allow to cool for 10 minutes.

Step 5: Scoop the squash flesh into a blender or food processor. Season to taste with salt, fresh ground black pepper, smoked paprika, then add in water or chicken stock 1/4 cup at a time. Blend until sauce is preferred consistency.

For Pasta Assembly:

Step 1: Preheat oven to 400 degrees. Place 4 – 5 pieces of a bacon on a foil-lined sheet pan. Bake in oven for 15-20 minutes or until bacon is crispy. The bacon should be crisp enough for crumbles.

Step 2: Let bacon cool for 5 minutes, then transfer grease from baking sheet into a small container or glass jar for safe keeping. Place bacon between paper towels to remove the excess grease. | Note: We’ll be cooking with the grease. If there’s extra, you can keep the bacon grease in the fridge, and use it to cook everything from scrambled eggs to sautéed veggies.

Step 3: While bacon cools, throw your bacon grease into a medium sauté pan, and add shallots and garlic. Cook until transparent without letting the garlic brown.

Step 4: Cut bunch of collard greens into thin shreds, then cut shreds in half horizontally, discarding the stems. Then add to sauté pan, and cook until greens have softened. Taste your way through this. Season as desired.

Step 5: While collards are slowly cooking, boil a post of water and salt liberally. Throw in your dried pasta, and cook according to the package until it’s al dente.

Step 6: Once collards are softened, add your butternut squash sauce to the sauté pan to warm. mix contents together.

Step 7: In a separate bowl, combine finished pasta sauce with drained pasta. If the pasta sauce needs a looser consistency, gradually add in pasta water, one tbsp at a time.

Step 8: Transfer pasta to a serving bowl, then top with crumbled bacon and herbs of your choice. We opted for a mix of different micro greens.

For a larger group, we displayed our pasta in Rigby’s Grey Serving Bowl, then paired with the brand’s Satin Gold Flatware Serving Set.