Not Mandatory But Freaking Good: My Blog Girl Crushes Part VII.

Elaine Lu of Laineygossip.com.

Who? Blasphemy, go kill yourself.

Before we begin, just check out this TEDxTalks video please.
Also, you may want to read this interview:

And last but not least, check out Laineygossip.com.

Alright, now that you have been given a crash-course in awesomeness, we can begin.

What can I say about Lainey? I can write a whole book about her but I'll keep this post short because she'd want that.

I discovered Laineygossip.com later than most people. I then proceeded to read every post she's ever written that's available online.

I never want to meet her because if she disliked me, I'd want to die (I have a tendency to over-use exclamation points and because she hates that, I'm now very careful about it).

Straight up, I want to be her. She is fucking awesome. Even if you don't like celebrity gossip, you'll appreciate her writing. You'll respect her as a human being, you'll want to go and get a drink with her. She's too boss. She is cool as hell.

I love her.

For the longest time my family thought I actually knew her because I'd always start a conversation like "Lainey said-" So when they asked me what I wanted for my birthday, the answer was simple: a smutty shout-out.

And will you look at that, I got it!

Sigh. One of the highlights of my life.

*Photo courtesy of Lainygossip.com

Not Mandatory But Freaking Good: Blog Girl Crushes Part VI

Christine Teigen of Sodelushious.com

I follow Christine Teigen on Twitter because she's unapologetically judgy in a funny way and I love that in a person. It makes my inner-bitch happy.

Anyway, I knew Christine had a food blog but I'm a vegan and Christine doesn't "fux with vegans". What would be the point of reading about dead, rotting flesh soaking in different sauces?

Um, you so silly Juwon. Christine is hilarious. Everything she writes is awesome.

New bucket-list item: become Christine's friend.

I'm currently reading all of her posts and it truly is a great read for anyone who loves food. Do something nice for your inner-fatty!

Not Mandatory But Freaking Good: Blog Girl Crush Part V

Jillian Harris of Jillianharris.com 

Most people who know me know that I am a former Bachelor addict (no I did not follow Sean's season. After Emily and Jef ended things, I decided a break was necessary. It still hurts too much).

I've been watching the show for years and while Emily turned out to be a pleasant surprise, my favorite bachelorette of all time is still Jillian Harris.

The Canadian cutie made me a fan because she seems like a cool gal. She came onto the Bachelor already established in her career and content with her life. I'm all about the girls in the world who don't expect men to complete them.

Now try not to hold the fact that she was on The Bachelor and The Bachelorette against her. Jillian's website was launched in the vein of Goop but I actually check hers out more frequently.

She has great interior decorating tips, yummy recipes and cool fashion tips. Personally my favorite part of her website are the photos of her and her friends and family. Jilly's a "Live Laugh Love" girl and her photos remind me to enjoy the life I have instead of moping about the things missing.

*Photos courtesy of JillianHarris.com

My Life In Pics.

The view from my room at the Eko Hotel. Victoria Island, Lagos. 2012

Not Vegan But So Good.

I ate out of it. It made me sick because my body doesn't really fuck with dairy anymore but dear God it was good.

This is my go-to when I want to gift someone with a treat that won't take forever to make. It is loved by all.

The recipe is from the NY Times.

 I discovered it on Downtownromantic.com

Time: 20 minutes, plus overnight freezing

48 saltine crackers
1 cup granulated sugar
1/2 pound unsalted butter
1 teaspoon vanilla
3 cups semisweet chocolate chips.

1. Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
2. Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated. Yield: About 2 pounds.

A version of this recipe appeared in the New York Times print on December 15, 1999