“what is thug kitchen?”  (In their own words)
Thug Kitchen IS HERE TO HELP YOUR  NARROW DIETARY MINDED ASS EXPLORE SOME FUCKING OPTIONS SO THAT YOU CAN LOOK AND
FEEL LIKE A FUCKING CHAMP.  PART OF WHAT WE ENJOY ABOUT TK IS HOW, HOPEFULLY, IT WILL GET READERS THINKING ABOUT WHAT KIND OF ADDITIONAL BEHAVIORS THEY ATTRIBUTE TO PEOPLE WHO TRY TO EAT HEALTHY. EVERYONE DESERVES TO FEEL A PART OF OUR COUNTRY’S PUSH TOWARD A HEALTHIER DIET, NOT JUST PEOPLE WITH DISPOSABLE INCOMES WHO SPEAK A CERTAIN WAY. WE AIM TO EDUCATE AS WELL AS ENTERTAIN, MOTHER FUCKER.

 I was saving this recipe for my upcoming cookbook but you guys said FUCK THAT. So here is the most requested recipe, The Thug Kitchen RCB Burrito.
 ROASTED CHICKPEA & BROCCOLI BURRITO
 3 cups of cooked chickpeas  (2-15 ounce  cans, drained)
 1 large yellow onion
 1 red bell pepper
 1 large crown of broccoli
 4 cloves of garlic
 1 lime
 Spice Blend:
 3 tablespoons olive oil
 1-2 tablespoons soy sauce, tamari, or Bragg’s
Liquid Aminos (You can usually find this old school hippie shit near the
vinegars or soy sauces in the healthy eating section of most big grocery stores
and on the internet)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store
black pepper or cayenne pepper to taste
Heat the oven to 425 degrees. Chop up the onion, bell  pepper, and broccoli so that all the pieces about the size of a chickpea. Chop  up the garlic real small but save that shit until later. Place all the chopped  up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy  sauce, stir, and then throw all the spices in there. Mix until all the  vegetables and shit are covered.

 Put all of that on a large  rimmed baking sheet (like what you would put cookies on but with an edge) and  bake for 20 minutes. Take it out of the oven, don’t fucking burn yourself, add  the garlic, and bake for another 15 minutes. The broccoli will look a little  burnt at this point but that is the plan so chill the fuck out and take it out  of the oven. Squeeze the juice of half of the lime over the pan and stir the  roasted chickpeas and veggies all around. Taste some and see if it needs more  spices or anything. Now make a fucking burrito. I like mine with spinach,  avocado, cilantro, and some fire roasted salsa but you do your thing.
 makes 6-8 burritos

Newsweek has an interesting article on the rising number of Indie Artists in the marketplace. In her new book, Homeward Bound: Why Women Are Embracing the New  Domesticity, Emily Matchar makes a convincing argument that it actually  represents a generational change in values born of a deep disaffection with the  modern workplace, one with real implications for gender equality. Inasmuch as  this new domesticity represents a desire to live more sustainably and  authentically, it’s wholly laudable, if also a bit precious. But a return to  home and hearth also has a way of reinforcing traditional gender roles, even if everyone involved says she’s only following her heart. “The various pieces—the urban chickens, the domestic-porn blogs, the retro
cookery, the attachment parenting—are beginning to come together to reveal a
larger whole,” writes Matchar. “To say that these phenomena are ‘just trends’ or
to snark on them as the whims of privileged hipsters is to ignore this emerging
bigger picture. Citing increased dissatisfaction in the workplace, corporation greed, the sluggish economy, and a real and genuine desire   for people to do something they love, Matchar proposes this is the NEW American dream for many.  I think she's right. I created this blog as a way to participate in this phenomena of indie artists, home growers, micro brewers and backyard gardeners. I dig it.

The first thing to know is that I am not a pro when it comes to
gardening… at all. But basil is pretty forgiving, so I give it a go. Here are 
 some useful tips :
1. Plant with seeds or a starter plant.
2. Well-drained soil is good soil for basil. If you grow yours
in containers like I do, the container itself needs to have good drainage holes.
3. Keep the temperature fairly warm with lots of sunlight (at least six  hours a day).
4. Fertilize the soil about once a month if you're growing it
indoors. Organic or slow-release fertilizers (like compost tea) are best for basil. Just don't fertilize it below 60°F/16°C.
5. Water often in hot weather. I watered once a day when the
temperatures got really hot this summer. But in more normal conditions, I water  every other day or so. Check your soil to make sure it isn't getting dry either  way.
6. Prune that bitch! Pruning leads to more basil. Start pruning
the top leaves at around six inches tall and continue to prune as it gets
bushier. Also, pinch off any flowers that you see so they don't go to seed. That  will lead to bland and sparse plants.
7. Keep insects away. If pests are bugging your plants, I've
heard using liquid seaweed as a fertilizer will help.

What if you could own any dwelling your heart desired...what would it look like. I know that our new neighbor (Taylor Swift) recently purchased a home here along the shore, so her dream was a seaside mansion in New England. Mine would be something else (although living here by the beach is fabulous). Take a peak at these hobbit houses...I love them! The combination of land and architecture blur, creating dwellings that seem like fantasy. I wouldn't necessarily need to own...but I would love to spend a week..

You know that wonderful smell when you walk into Williams Sonoma?  Here’s how to  get it:  water, sliced lemon, 3 springs of fresh rosemary and about a teaspoon  of vanilla.  Simmer on the stove....this smells amazing! I used 2 lemons, 3  sprigs of rosemary and about 2 tablespoons if vanilla. It only took 5 minutes to make the whole house smell fresh! Thank you Pinterest.

Confession: I like easy recipes. Don't get me wrong, I'm a big fan of difficult,
involved and time-consuming food experiments too. But, dude, I work a lot (I bet
a lot of you do too). Sometimes you just need any easy dinner+dessert idea that
can be ready in 30 minutes or less. So last night I had some pals coming over and wanted to put something together quickly to serve with wine...went to the stand by freezer item...PUFF PASTRY!

We've been absent this winter and in that time we have done a little tweaking and streamlining to the site. Hope it suits you. I will be blogging (Deborah)  and our intern (Lauren) will head up the sponsorships  and web information updates throughout the 2013 season. Wahoo!

When I read that this years color of the year was emerald, I have to admit it caused me to pause...really emerald green! How the heck will that work...but then I remembered how much I enjoy apple green. Love that color! So maybe I can work with green!