Monday, February 27, 2012

5 Questions with Kate Vargas

Kate Vargas's song " If you love me" is in rotation on the site. 

1. What are 3 words that describe your music?

Organic and gritty, but tasty (I hope!).

2. Do you write your own music? If so, what inspires you?
I do write my own music.  I'm sometimes surprised by what inspires me.  Occasionally it's a big feeling or event in my life, but more often it's a few words I hear on the subway or an interaction between two people that I'm moved by and able to weave into a story.

3. What do you like to snack on while writing or working on music?
I need a stupid amount of diet soda when I sit down to write.  I'm working on that, but my newest favorite snack is sesame honey cashews and dried green mango from Trader Joe's.  Mix the two together and I'm good to go. Very inspirational!

4. What is one food you cannot resist?
I'm a sweets person. I need something really sweet during my day or else I get grumpy.  Chocolate always does the trick.

5. Where can we find and download your music?
My website is  You can listen to my music, check out my upcoming shows or Facebook like me there.
I also have a free download available at

Friday, February 24, 2012

5 Questions with Ramzi

Ramzi's song "Crazy about you" is in rotation on the site. 

1. What are 3 words that describe your music?
Acoustic folk-rock 

2. Do you write your own music? If so, what inspires you?
 Yes I write my own music.  I'm very inspired by relationships and it makes us feel, how it makes us act, the power one person can have over another.  Though lately I've also been inspired by the world around me, and how great life can be and how we're all connected.

3. What do you like to snack on while writing or working on music?
Well playing the guitar makes it a little hard to snack while playing...but cheese and crackers seem to always be around, so I'm sure I've had some while writing lyrics.

4. What is one food you cannot resist?
Peanut butter!

5. Where can we find and download your music?
My website has samples of my music as well as all other info.  All my music is also on iTunes, the links are on my site.

Thursday, February 23, 2012

Flava Buzz is back for the 1st time this year!

Flava Buzz was on a bit of a hiatus, but it's back with good juicy food gossip!

Food Gossip

Chi Chi Chi Chia! Remember Chia pets? Well, Chia seeds are high in omega-3 fatty acids, fiber and minerals ALLEGEDLY. They are higher in protein than quinoa. Crazy huh?

Edible food packaging? Really? A new type of food packaging has been invented that can be eaten right along with the food product inside. I'm not sure how I feel about this one. Doesn't the packaging have to be inside of another package so germs doesn't get on it so we can eat it? Defeats the purpose.

Test tube hamburgers? Scientists are really pushing it now!

Will anyone be frequenting " The Clink" a new restaurant...inside of the Cardiff Prison? It will be run by prisoners.  It will be an all organic upscale dining experience.

Starbucks has opened their first ski-thru on a mountain in Cali. Grab a frappe on skis!

Mcdonalds in France will be launching Mcbaguettes. That sounds great! Wish it was in the U.S

Middle school students in Texas boycott the school lunch. About time!

Sources: Huffington, Delish

Q:What do you all think about edible food packaging?

Wednesday, February 22, 2012

5 Questions with Tim Yurkovitch

Tim's song "The Same Page" is in rotation on the site 

1. What are 3 words that describe your music?  
TY:Peaceful, Joyful, hopeful

2. Do you write your own music? What inspires you? 
Yes I write or co/write all my music...People like John Lennon and songs like "Imagine"  or "We are the world" and the impact they have had on thousands of people inspires me.
3. What do you like to snack on while writing or working on music?  
I love grapes and peanuts.
4. What is one food you cannot resist?  
Cheesesteak sandwiches
5. Where can we find and download your music?   

Tuesday, February 21, 2012

5 Questions with Mayjah League

For the next few days, I am going to be posting 5 questions with the artists who's music is in rotation on the site. The answer to the questions will give you some insight on the artists and where you can find their music. 

1. What are 3 words that describe your music?
ML:I would have to say soulful, original, & real.

2. Do you write your own music? What inspires you? 
ML:Yes, I write every single lyric. What inspires me is the lack of originality in people and the music industry these days.

3. What do you like to snack on while writing or working on music?
ML:I'm really not a snacker, but if i had to choose I would say cookies.

4. What is one food you cannot resist?
ML:Chicken!!! Anyone who knows me knows that I eat some type of chicken everyday (literally lol) Mostly grilled or baked, but every now and then fried,died and laid to the side!!! lol

5. Where can we find and download your music?
ML:Download my free studio album H.I.T.S. (hip hop is truly saved) produced by Sir Qwest at WWW.MAYJAHLEAGUE85.BANDCAMP.COM
Follow me on twitter @mayjahleague
Follow my producer @sirqwestmusic

Monday, February 20, 2012

Flava Tunes: Happy Birthday Rihanna!

She will be dropping the remix to her song Birthday Cake today it will be featuring Chris Brown! Can't wait for that! 

Wednesday, February 15, 2012

Happy Birthday to the founder of Flava in ya ear!

Happy Birthday to me! I was born at 9am the time this post will be up! The best people are born in February ;)!



Photos from google images

Cherry Filled Heart Cookies Recipe

Cherry Filled Heart Cookies 
* 1/2 cup butter or margarine, softened 
* 1/2 cup shortening 
* 1 cup granulated sugar 
* 1 egg 
* 1/2 cup milk 
* 1 teaspoon vanilla extract 
* 3 1/2 cups all-purpose flour 
* 2 teaspoons baking powder 
* 1 teaspoon baking soda 
* 1/2 teaspoon salt 

Cherry Filling 
* 1/2 cup granulated sugar 
* 4 1/2 teaspoons cornstarch 
* 1/2 cup orange juice 
* 1/4 cup red maraschino cherry juice 
* 12 red maraschino cherries, chopped 
* 1 tablespoon butter or margarine 
* Additional sugar 

1. In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla extract. Combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. Meanwhile, make Cherry Filling. 
2. Roll out dough on a lightly floured surface to 1/8-inch thickness; cut with a 2 1/2-inch heart-shaped cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1 1/2-inch heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently.
3. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375 degrees F for 8 to 10 minutes or until lightly browned. Cool on wire racks. 
Yields about 4 1/2 dozen filled cookies. 

Cherry Filling 
1.Combine sugar and cornstarch in a small saucepan. 
2. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minutes. Chill. 

By Ryan 

Source: Taste of Home 

Tuesday, February 14, 2012

Music Player Launch

I've been wanting to put up a music player on the site for a while now, being that it is a MUSIC and FOOD blog. I thought it would be a great idea to launch on Valentine's day with music from a few new indie artists. In another post, I will introduce them formally, but for now their names and songs will be listed. To stick with the theme I requested love inspired songs. These songs will be up for the remainder of the week and then they will change. If anyone would like to be considered please send an email with a link to your music not an mp3 to It is great promotion for new and old indie artists. 

Q: What do you guys think about this new feature? 

Artists who's music is currently in rotation on our streampod:
Kate Vargas-"If You Love Me"
Mayjah League- "Two 14"
Ramzi-"Crazy About You"
Tim-"The Same Page"
Simo-"Show Me Your Love"

Monday, February 13, 2012

In honor of Whitney Houston

I love Whitney Houston very much and she will be missed! Despite what she went through she was human and her 18-year-old daughter will now be motherless. Whitney is a legend and she will continue to live on through her music! Whitney we will continue to celebrate you! May you rest in paradise!

Here are some interesting facts about Whitney Houston

    Real Name: Whitney Elizabeth Houston Brown
    Nicknames: "Nippy", "Whit"
    Date of Birth: August 9, 1963
    Place of Birth: Newark, New Jersey 
    Height: 5' 8" (173 cm)
    Marital Status: Whitney was
    married on July 18, 1992; to singer Bobby Brown.
    His birthday is February 5, 1969.
    Their daughter, Bobbi Kristina, was born on March 4, 1993.
    Brothers and Sisters: 2 brothers - Gary and Michael
    Parents: John Houston and Emily "Cissy" Houston
    Godmother: Aretha Franklin
    and one of her cousins is Dionne Warwick
    Religion: Faith in God
    Person Most Admired: Jesus
    Favorite places: Home, the Caribbean, and Hawaii
    Childhood ambition: To be a singer
    Hobbies: Swimming, tennis, and resting
    Secret Ambition: It's a secret!
    Favorite Color: Lavender
    Favorite Food: "Pop Tarts"
    Lucky Number: 7
    Favorite Comedian: Robin Williams - Robert DeNiro?
    Favorite Actress: Jessica Lange
    Favorite Sport: Basketball
    Favorite film: "Terms of Endearment"
    Favorite singer: Cissy Houston (her Mom)
    Favorite Group: The Winans (Be Be & Ce Ce Winans)
    Favorite Song: Yesterday (the Beatles), Alfie (Dionne Warwick)
    Favorite Whitney Song: Greatest Love Of All
    Favorite Cereal: Fruity Pebbles
    Favorite restaurant in her town, Mendham, New Jersey: China Gourmet
    Favorite Chore: Vaccuuming
    Favorite Subject: History

Wednesday, February 8, 2012

Fresh Pesto Recipe

Contrary to popular belief, pesto does not only refer to the garlicky, basil sauce typically tossed with pasta.  Literally, pesto means paste, and can be used to describe any kind of herb or vegetable concoction that has been made into a paste with the handy help of olive oil (and a food processor).  Aside from basil, other pestos regularly seen on menus in Italian restaurants are cilantro, sun-dried (or fresh) tomato, and arugula.  More unusual versions of this classic Italian herb blend include mint, tarragon, parsley, spinach, or pine nut pestos.

Try the recipe below using any of the aforementioned herbs.  You can even experiment with different combinations of herbs for a truly out-of-the-box sauce (i.e.: basil, arugula, and mint pesto, or spinach, pine nut, and cilantro pesto). 

-1 large bushel of herbs (or combination of herbs)
-1/2 a cup of olive oil (more if you prefer a looser textured pesto)
-A handful of chopped nuts (pine nuts, almonds, or walnuts)
-Anywhere from 2-5 cloves of garlic (depending on how much of a garlic lover you are)
-Salt and pepper to taste
-Optional additions to alter the pesto’s tart/sweet/savory flavor profile to suit your liking: a generous squeeze of lemon or lime, a drizzle of honey, a few tablespoons of grated parmigiano-reggiano

1. Wash and dry herbs; remove edible leaves from stem

2. Peel garlic cloves and give them a rough chop

3. Add de-stemmed herbs, garlic, olive oil, and nuts to food processor (although a food processor is easiest, an immersion blender, or even a mortar and pestle will work)

4. Taste and season as desired with salt, pepper, or any of the optional additions

Pesto can last for weeks if refrigerated.  If you plan on using it all within a short time-period, store in the refrigerator.  If not, transfer some of the pesto to a freeze-safe container and place in your freezer. 

Uses: Dollop onto linguini with shrimp, slather onto a fresh baguette with mozzarella, or even add to olive oil and vinegar for an herby salad dressing.

By Sarah Telzak

Monday, February 6, 2012

The Green Smoothie

I've noticed that the Green Smoothie has been in heavy rotation lately, so I decided to give it a try. I've been much better at veggie eating this past year, but I'm still working at it, so if I can get 2 guaranteed servings of veggies in a decent tasting to delicious smoothie then why not? I got my recipe from the Brown Eyed Baker  hers was the easiest and seemed the most tastiest. I made a very small adjustment, instead of using fresh lemon which I forgot to buy, I used a bit of lemon juice. The smoothie was pretty tasty once the spinach is well blended it tastes more like basil. Next time, I will add more apples or bananas just because it was such a teaser. I wanted more apple or banana or both!  I do not mind this smoothie at all. I can see myself drinking it at least once a week when my lazy bone is on hiatus. I recommend putting it in the fridge for about 10 minutes before drinking it. It tastes better once cold. It makes 2 servings. You can store the remainder in a airtight container in the fridge for a day or you can freeze it. I wouldn't freeze it for more than 2-3 days.

Check out the recipe:

Green Smoothie

2 cups cold water
1 banana, ripped into chunks*
1 orange, peeled and separated into segments*
½ apple, peeled and cut into chunks*
½ lemon, peeled and separated into segments or a squeeze of lemon juice from the bottle
½-inch piece of fresh ginger, peeled and minced
2 cups baby spinach
*add more to fit your taste buds

1. Put all of the ingredients in the blender and blend until smooth. I pulsated first for a few seconds to chop everything up a bit and then I blended.

Q: Have you had a green smoothie before? What do you think?

Sunday, February 5, 2012

Superbowl XLVI 2012

Photo credit: Google images

Wednesday, February 1, 2012

Interview with Bravo Tv's Chef Che Gravy from Chef Roble and Co.

Born and raised in upstate Poughkeepsie, N.Y. Ché has made tremendous strides from his first externship program from the Culinary Institute of America at the MGM Grand Hotel and Casino in Las Vegas to graduating top of his class then going on to work at distinguished restaurants such as: Pacific Time & The Shore Club in South Beach Miami, FL, Le Soir in Boston, MA , Chelsea 24 Restaurant Cafeteria and China Grill in NYC, where he served as a line cook all the way to Sous Chef in these establishments, he knew the sky was the limit.
Having been part of the crew on Bravo’s TV’ hit reality show Chef Roblé & Co. viewers were able to see all sides Ché Gravy had to offer from being “The Sauce Boss” to the innovative comedian in the kitchen that kept everyone smiling and coming back for more. You can see Chef Ché Gravy on
Check out what Chef Che Gravy had to say:

What’s the first thing that comes to mind when you think about food?
Chef Che: Music! Food is the soundtrack to my life. When I’m in the kitchen its all about listening to the nutrition. When I’m in the kitchen and I got the music blasting its like I’m in a zone. I could probably turn out a whole Restaurant by myself listening to BIG’s first album. I definitely want to build a booth in the middle of my kitchen and call it “The Chef’s Chamber” and send people in there for “Time-out”. LOL.

What is one funny food story that you can remember?
Chef Che: I remember when I was kid maybe 10 years old and my Aunt made me these kick ass meatballs and after I ate it I was like “Auntie what did you put in those meatballs?” and she said “that’s that Venison boy’’ I said “what’s Venison” she said “ That’s that dear meat your Uncle just killed in the yard there” I must say I was grossed out but those were probably the best meatballs I ever had.

If you could be one food what would you be and why? 
Chef Che: I don’t know if this is considered food but I would have to say seasoning. The reasoning is the seasoning and I like to be the sole component that gives a dish its distinctive flavor.

What would I find in your refrigerator and pantry right now? 
Chef Che: Leftovers from last night.. Rib Eye Steak, Baked Potato, Broccoli Rabe and you know the regular Milk, plenty of butter and oh yeah I gotta keep a quart of eggnog in there. I like eggnog.

What was the last thing you made? 
Chef Che: Well that would have to be the steak dinner I made last night, with my special steak sauce and a nice glass of Cabernet.
Che Gravy Surf and Turf: Rib eye Filet mignon and Maine Lobster tail with truffle potato hash and a splish splash of herb oil and port wine reduction.

Do you have a quick and easy recipe that you can recommend to our readers that do not have much time to cook? 
Chef Che: Well something quick and easy that I like to make would be a Gyro of some sort, and of course as always with my special sauce. You can use either beef, chicken or lamb for this dish. All you need is fresh pita, your choice of beef, chicken or lamb, lettuce, tomato, red onion and cucumber. So simple but yet so tasty. Season your meat how you’d like and you can grill or sear it in a hot pan with a little olive oil. Then once you let it rest, you slice it as thick or as thin as you like. You take your pita and you brush it with olive oil and fresh chopped garlic, then brown it on both sides in a medium heat pan. Then you take a dallop of your special sauce (which normally I don’t give out my sauce recipes.. book coming soon!) which is composed of Greek yogurt, sour cream, tahini paste, fresh chopped garlic, fines herbs (parsley, chives, tarragon, chervil), salt, cracked black pepper and a splish splash of hot sauce and you’re good to go. Add your meat of choice on top of the sauce then top that off with your lettuce, tomato, red onion and cucumber. Top it  all off with some more of that special sauce to really make a statement, now you’re saying something.

What song puts you in a great cooking mood? Have you ever created a dish based off of a song? 
Chef Che: Ooooh when I get that feeling I want sex-ual healing!! See that Marvin Gaye will make me whip up a creme brulee or something sexy like that.. and if I’m feeling rat pack-ish I’ll throw on a lobster to some Frank Sinatra.

Where do you see yourself in 5 years as a chef? 
Chef Che: Running a nice Restaurant or a cool sandwich shop and hopefully to have made my mark in the industry with my brand Culinary Market Brothers Enterprises (CMB) and the slew of products we’re about to put out.

If you could dress anyway you want, what would you wear in the kitchen? 
Chef Che: Str8 kitchen swagg wear. Something we’re working on is integrating urban street fashion with culinary threads. The freshest gear you could find with some mean footwork.

What was the biggest mistake you made when you were a new chef?
Chef Che: I was a hot head when I was young. I used to work for Restaurants that would demand high quality food and impeccable service. So as a Chef I had to set and impose that standard and sometimes cooks and servers wouldn't perform the way you’d like them to and you would have to kick their ass. Maybe I should of took a different approach.

What would you say your signature dish is? What drink would go great with it? 
Chef Che: You might not believe this but I’m big sandwich kind of Chef. Although I can cook anything.. I loooove SANDWICHES! I have this mean Black Bean Burger that I make with roasted corn, cilantro and caramelized onions. Topped off with my Guava Lava BBQ SauChe and served with “Soul’ Slaw (The Che Gravy version of Cole Slaw) and a haystack of sweet potato and hearts of palm fries. I usually take this all in with a cool glass of lemonade. “Lemonade was a popular drink and it still is”

If a person can invest in only five things for their kitchen, what should they buy as a home cook? 
Chef Che: I would invest in a nice cutting board, a good knife block, a kitchen aid mixer, a blender and a pannini sandwich press.

Do you use any molecular gastronomy techniques? 
Chef Che: I’m not a big gastro freak but I’ll pull out some liquid nitrogen in a heartbeat! That stuff is cool.

What do you think about microwaves?
Chef Che: Microwaves are only good for popcorn and heating up stuff.. not for cooking. There is no way you can control the heat in a microwave making your finished product inconsistent.

Why are you called the “sauce boss”? What is a quick and easy sauce that can be put on almost anything? 
Chef Che: Well my name is Che Gravy and the “Gravy” was inherited from my Grandfather. He was the true gravy master. And sauce boss came from my Dad. He used to always call me “Boss” then I made him this sauce one day and he started calling me Sauce Boss. That was a long time ago and I just took it and ran with it. I also took the word “sauce” and added a “h” in it for the name Che” so I could make it my own so now its pronounced “sawshhh” and spelled “SauChe”. If you like sweet and spicy there is this one bottled sauce that I particularly like called Sweet Chili Sauce and you can find it in most Asian markets. I even dip my french fries in this stuff its fawesome!

What are 3 things you absolutely DO NOT eat? 
Chef Che: Well I don’t eat pork for various reasons, I’m allergic to shellfish ( I know right) so I can’t eat that and I don’t eat caviar. I’m sorry its just not my twist.

Can you share with us one of your food preparation secrets? 
Chef Che: Well I can’t stress this enough, The reasoning is in the seasoning! Treat it right then you could eat it right. Sometimes you can get away with under or over cooking something if its seasoned to perfection.

Finish the sentence: Before I die, I want to… have a signature cereal on grocery store shelves across the globe. I want a little kid in Malaysia to be eating a bowl of “Gravy O’s” and say “Sedap!” when he/she is finished.

What was your worst kitchen injury? 
Chef Che: I remember I got splashed out with some hot oil while making a big batch of Short Ribs. I mean it was a big splash of piping hot oil right on my wrist, my skin bubbled up immediately and I had to be rushed to the ER. I learned my lesson and never got burned again.

Congratulations on your new baby! Will you be making gourmet baby food? 
Chef Che: Thank you so much and I don’t know sounds like a good idea hmmmm :)

Be sure to check out Chef Che Gravy's website
Follow him on twitter @airchegravy
Check out his tumblr 

Conducted by Celeste