Naturally, Madonna,55, thought she could wear strips of dirty sheets to the Met Gala, but “MOM SAID ‘NO’!”Either that, or she just wanted to show her tits on Instagram, knowing it would go viral (ew). Here’s her tweet from yesterday:
Listen, I’m the first one to say Madonna has a great rack. (Okay, maybe not the first.) No one…and I mean, NO ONE would’ve assumed she was making a political statement by wearing some sort of bondage-wraps. Yeah, she’s so serious about the horrendous state of women and girls in today’s world, that all the attention would have been on her boobs. THAT’S dedication, my friends. Either that, or Narcissistic Personality Disorder.
I suffered through the entire two hours of commercials the iHeartRadioAwards last night mainly for Pharrell. I ain’t gonna lie. I love Pharrell with all my heart and soul. In fact, I just sat down (I’m outta breath, y’all) because I was dancing alone in my living room watching last night’s performance all over again.
Take a look, listen and we can talk about some other stuff…
Okay, a couple of things more about Pharrell. Where was Timberlake? At least via video? He can’t be bothered to at least thank a dude? I might be just assuming shit, but I think there’s some bitchy-girl slap-fighting going on between those two (especially JT). I have NO BASIS for that last statement. None. I’m just sayin’, though. Also? I do think Pharrell could’ve mentioned Chad Hugo from his N.E.R.D.and Neptunes days, but that’s just me.
Those things aside? Imma have to go blast “Come Get It Bae” (inStefon’s voice) in the newest club in town: Mama J’s Living Room.
Did y’all watch? Oh, and what about 30 Seconds to Mars sounding exactly like U2with their ‘City of Angels‘ theatrics? Discus with us!!
I know. This is random with a Capital R…but just hang ON. Because you don’t even KNOW how incredible this soup is. We’ve been bonbarded with requests for the recipe (and invitations to dinner!), so what better way to get my talented personal Silver Fox Chef”s recipe out for all the world to try!?
Stephen’s Cream of Broccoli With Carrot and Mushroom Soup
Florets cut off from 3 medium sized broccoli crowns and a portion of upper stem peeled and diced
2 slices thick cut smoky bacon ½ inch diced
1 Tbs olive oil (or other cooking oil of choice)
1 medium shallot finely diced
3 cloves garlic finely diced or crushed through a garlic press
¼ tsp of ground chipotle or ground cayenne (more or less to taste)
1 teaspoon finely chopped fresh thyme leaves
2 Tbs dry white wine
3 medium carrots coarse shredded
2 ribs celery ¼ inch dice
½ lb. crimini mushrooms ½ inch dice
¼ cup all purpose flour
4 cups chicken or vegetable stock
2 bay leaves
1 cup cream (or ½ and ½ if you’re thinking lighter)
Salt and pepper to taste (added to each layer as ingredients are added)
Blanch broccoli in 4 quarts salted boiling water until just tender and bright green. Shock in ice water to cool quickly and retain color. Once broccoli has cooled, run through food processor until finely chopped, scraping bowl a couple of times to get uniform chop. Should resemble coarse wet sand.
Meanwhile, in stock pot, brown bacon over MED heat until crisp. Remove bacon with slotted spoon and drain on paper towel, leaving rendered fat in pan.
Add Tbs of olive oil to pan and then add garlic, shallot, thyme and chipotle. Cook until translucent, but not browned. Deglaze with wine.
Add carrots, celery and mushrooms. Cook until moisture is almost gone from mushrooms. Add flour gradually and cook stirring to combine well with veggies.
Pour in stock, add bay leaves, stir well and bring to boil until soup thickens slightly. Add chopped broccoli, stir thoroughly, then reduce heat to LOW, cover, and simmer for 20-30 min. Stir occasionally to prevent sticking to bottom.
Just before serving, add cream and stir until heated through.
Serving suggestion: Add dollop of sour cream in center of bowl and sprinkle with smoked paprika.
One thing: If you make this, you MUST take pics and send your reviews to us at my email: firstname.lastname@example.org