Yea...So about that post yesterday!

Wow! so I'm totally in awe of the fact that the video I posted yesterday is gone. Had any of you gotten the opportunity to watch it, you would have seen that the whole video spoke on the eugenics.... A systematic use of Darwinism in the way of unnatural selection... Or better put its using the concept of survival of the fittest and killing off certain races to help maintain your own. Well... I don't want to reveal the whole movie in the offed chance you will get to see it but it's mind blowing to think how powerful the video must have been to get snatched up. I personalu felt moved and the message I will make sure any woman I know that is faced with such a descion will take it upon herself to think twice at the proliferation aspect. Though, I am a pro choicer Black life is much to needed and valuable to not really take a good long think of the things your doing... Because I'm tired of earign that abortion is the number 1 cause of death in teh Black community! We need to do much better in preventative measures as far as sex goes so we don't have to resort to such measures!!!

Water fights and asparagus...its starting to feel like childhood. YESSSSSS!

Exercise: Water gun fight with kids ( yours, the neighborhoods, niece/ nephews, etc....) for 35 minutes
I know we're all worried about our hair ( I'm not, its nappy now and it will be after the water fight) but with a scarf and shower cap this can be avoided...or go au natturale... Just a thought
You can loose upwards of 350 calories

(Umm....maybe not the po though! )

Recipes!

This is not your mama's asparagus recipes...well actually it is. My mom makes a mean Asparagus anything though... but whatever!!!

• 1 lb asparagus
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

Directions

1. Preheat oven to 425°F.

2. Cut off the woody bottom part of the asparagus spears and discard.

3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).

4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.

5. Sprinkle with salt.

6. With your hands, roll the asparagus around until they are evenly coated with oil and salt.

7. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.

8. They should be tender when pierced with the tip of a knife.

9. The tips of the spears will get very brown but watch them to prevent burning.

10. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.