The Name Brand Hoodie You Want this Fall

If you love trappin', then you probably love street gear. While everyone is forcing dark academia and cottagecore on the world, you have really hunt for some good street gear. And thankfully Ayesha Curry has come to the rescue. The month of July has special meaning to her and while her "Sweet July" platform is somewhat Afrofuturistic, her "Sweet July" hoodie and matching hat will make this fall very comfortable.

Hoodie

Hat

Nothing feminizes a hoodie like a cute crossbody like this one from Burberry.

No blog featuring Ayesha Curry is complete without a recipe. These Jambalaya Grits sound so delicious with cornbread.

Jambalaya Grits

Start to finish: 40 minutes Serves 6-8 people

This recipe draws inspiration from Jill Scott's timeless classic, "Is It The Way." Just like in her lyrics, “Made me some breakfast, toast, two scrambled eggs…GRITTTSSS," we're bringing soulful comfort to your kitchen.

INGREDIENTS

1 TBSP avocado or grapeseed oil

1 cup finely chopped yellow onions

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped celery

1 1/2 tsp salt, or to taste

1/8 tsp freshly ground black pepper

1/2 tsp cayenne pepper

1 cup andouille or other smoked sausage, cut and sliced crosswise

½ cup ham or pancetta, cut into small dice

1 TBSP finely minced fresh garlic

1 TBSP tomato paste

4 cups milk of choice

2 cups chicken stock

2 cups yellow corn grits

1/2 pound medium-size shrimp, peeled and deveined 1/4 cup chopped green onions or chives

1 cup sharp cheddar cheese, grated

1 cup mozzarella cheese

INSTRUCTIONS

1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell pepper, celery, salt, black pepper, and cayenne. Remember to season in layers-even if you’re just sauteeing veggies. Cook, stirring, until the vegetables are soft and lightly golden, about 4 minutes.

   
   

2. Add the sausage and ham/pancetta and continue to cook, stirring occasionally, for two minutes. Add the garlic and tomato paste/puree and cook for two minutes. Add the milk and bring to a boil.

   
   

3. Reduce the heat to medium and stir in the grits. Stir for two minutes, then add the shrimp. Cook, stirring, until the grits are tender and creamy, seven to eight minutes. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds.

   
   

4. Garnish, plate, and serve.