Bone – Yrsa Daley-Ward

Emergency Warning 

I fell out of love with poetry for a while but was happy to rediscover it again in the say two years.  Yrsa Daley Ward made me feel like she was writing for me and the women I knew so intimately through nothing but heart ache.  

I encourage you to explore yourself in her work.  


#AnimeMonday – 6/26

#AnimeMonday (3)

It was hard to come to the end of Attack on Titan S2 last week, but it was definitely quite a ride. We’re coming on to the end of our spring anime picks so, new titles will be put into rotation across the board – as we also finished our last series; Death Parade.

This week, we’ll continue with the two current season shows that are till going and I chose Dead Leaves to round up the evening.

Next week, (July 3rd) there will be no #AnimeMonday since I will be attending BlerdconDC that weekend. When we return, we’ll watch the finales of our current season shows, and I’ll post the new titles in rotation and set the schedule for the entire month of July.

I hope you’ll join me or if you can’t – you have shows of your own that you’re enjoying!

Gluten Free Eating – Curry Channa (Garbanzo Beans)

If you’ve been following me for a while you should know my basic food philosophy – I have Celiac’s Disease so all recipes, food suggestions and food reviews mean that they are gluten free.

I was fortunate enough to grow up in a cooking ass, Afro+ Indo-Caribbean household where most foods are naturally prepared with out gluten so it’s been amazing to get back to my roots, experiment with flavors and spices I’m used to and still maintain my GF diet.

I do post “recipes” from time to time but I consider them to be very loose guidelines. Like most of the old world learners, I don’t do much to manually measure while I’m cooking outside of baking so my “amounts” are suggestions as I encourage you to grow your own confidence and tastes as you experiment with me.

Today, I’ll be posting my go to recipe for Curry Channa (Garbanzo beans). This is something that can be served as a side or as a quick stand-a-lone snack.


1 Can of Garbanzo Beans (if you’re using raw garbanzo beans, please measure and soak overnight then follow the method)
3 pcs of garlic
1/2 of an Onion
3 springs of green onion
1 tablespoon of grated fresh ginger
2 Stalks of celery
1 half of a large carrot
1 ripe tomato
Fresh Pepper (Listen, go with your taste-buds, I used quarter of a scotch bonnet pepper minced)

2 springs of raw thyme (If using dried, season to taste)
1.5 table spoons of Chief Madras Curry Powder (estimation)
1.5 table spoons of Chief Madras Garam Masala (estimation)
1 table spoon of cumin / geera (I used cumin seeds)
Salt – to taste
Italian Blend Seasoning – to taste (any green blend or basic spice blend will do)
Red Pepper Flakes (Optional)

Oil – I used regular vegetable oil
2 cup of Vegetable Stock (This is optional – I’ll explain why)

To answer some questions – yes you can make this without the Curry Powder and the Garam Masala and it will still taste pretty good BUT it won’t be curry. Also, I’m not sure if you’ll have access to that brand, use what you have – I’m just listing what I use.


Curry Channa Prep

Chop and prep the first half of your list. Make sure that pieces are consistent for the larger items like Carrots, Celery, Tomato – don’t want to have mixed matched bites. Garlic, Ginger and Fresh Pepper are minced.



If you’re using canned beans – open your can – throw them into a strainer and run it under some water. Make sure there’s no extra skins or “froth”.  If you’re using dried garbanzo beans, you’d have to soak them overnight or at least for 6 hours before you started this recipe.

Because I’m silly and didn’t think of it then, I definitely don’t have any pictures of me “starting” the pot and this is where I know some of you, who may not have experience with curry and garam masala might get a bit fearful, but don’t worry it only sounds hard.

Make sure your skillet or pan is completely dry before starting.

Add Oil enough oil to cover the bottom of your pan and all of herbs / veggies you’ve prepped plus a splash more than that. Remember, in the beginning stages you can still add oil if it gets a bit “dry” or starts to catch but if you over do it, your curry will be oily and that’s not a good look.

Once your oil is hot, add your geera/ cumin, the masala and curry powder to the pan. Be sure to use a wood spoon or spoon (don’t judge) to make sure you work this together. You should start to smell the spices toast in the oil after a minute or so.

Add all your prepped veggies and herbs and continue to fold in as the spices toast. This is a great time to turn down the heat if you haven’t already. Allow your veggies to cook a bit – your onions should start to get translucent and your carrots should start to cook.

Should be smelling really good in there by now. It’s time to make sure you drain the excess run off from the garabanzo beans and add them to the pot – you can definitely turn up the heat a bit for this part and continue to stir everything together so the beans are coated with the spices and vegetables.

Once you feel like everything has come together, you can now adjust your heat and add a cup of vegetable (or whatever stock you have) to the pot. If you don’t have vegetable stock, you can add a cup of water, just be sure to adjust up your seasonings for the additional moisture we’re putting in there.

Heat can now be switched to low / simmer and should finish up within 10-15 mins depending the heat levels you’re using.

I like to keep it on simmer until the channa/ garbanzo beans almost melt and there is minimal sauce – feel free to add more stock if you’d like a sauce or stop when the beans are at your desired level of softness.

This is my go-to snack when I’m not really in the mood to make a full meal. If I’m feeling fancy and there are left overs, I’ll throw some avocado slices on this for a quick remix and eat cold.

Curry Channa Pot

Channa Curry




I miss hearing your voice at night

It made the demons seem like angels

and midnight felt like the first sunrise 

Instead I wallow in my mistakes

Summon my own light

But it isn’t you


Have I said this before?

Remind me

Done this before?

Offered you a sip of me

only for you to find me bitter

You were the salve that tempered me

The snake beneath the tree

Twitter Boundaries: 101

Twitter Boundaries 101

We are far past the lie of “it’s just Twitter” but you can keep believing that and you might get your ass handed to you 140 characters at a time.

Social Media has been the start and end of lots of folks we know, and those who are only survived by a story but don’t get caught up, please remember that unless you know someone, you really don’t KNOW them.

Many friendships and relationships now start on twitter but don’t assume friendship and ride or die – especially if you’ve been the only one initiating engagement.

Don’t get comfortable with people you don’t know. Don’t assume yourself to be a friend or confidant. Don’t assume emotion is reciprocated.

Do not assume.

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#AnimeMonday April Schedule – Up Next

Happy Anime Monday Friends!

This spring we have lots to be thankful for, namely Shingeki no Kyojin | Attack on Titan Season 2 and Boku No Hero Academia | My Hero Academy Season 2 – both of which premiered this past Saturday, on April 1st.

I’m not going to lie, ya girl was shook when she saw April 1st as the release date for Attack on Titan specifically. I’ve been waiting for more episodes since February, 2014.

I have receipts.


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