“Talk about a rare pairing. Less than 1% of professional pilots in the U.S. are Black women, so anytime two of us end up on the same flight deck, it’s pretty special.
Last time we flew together was May 2025.”
Via IG/dasia.gorbea
Meet Alexia Jayy — the FIRST Black woman to win 'The Voice,' Season 29 champion. She's already stood alongside Ms. Lauryn Hill at the Grammys, honoring Roberta Flack, and became part of the family. Now she delivered a phenomenal tribute to Ms. Hill herself — and we are so grateful for her voice and her energy. You better SANG! #BETAwards
Mario deserves it! Glad Chris Brown and Usher added him and Eric Bellinger for the remainder of the tour since Night 1 went so well! I would’ve liked to see someone like Lloyd added as well.
Cuz what were the odds of them recording THIS video then everybody passed?! Watching this in real time was crazy ESPECIALLY the last scene of the music video
Caribbean-Spiced Oxtails
Dive into the bold flavors of the Caribbean with our succulent braised oxtails, seasoned with traditional spices and simmered to perfection. Ideal for a hearty, flavorful meal that will transport your taste buds to the islands!
Ingredients:
– 2 lbs oxtails, trimmed
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1 scotch bonnet pepper, seeded and finely chopped (optional)
– 2 tablespoons brown sugar
– 2 teaspoons allspice
– 1 teaspoon thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups beef broth
– 2 large carrots, chopped
– 2 stalks celery, chopped
– 1 can (15 oz) butter beans, drained and rinsed
Directions:
1. In a large pot, heat the vegetable oil over medium-high heat. Brown the oxtails on all sides, then remove and set aside.
2. In the same pot, add the onion, garlic, ginger, and scotch bonnet pepper. Sauté until the onions are translucent.
3. Return the oxtails to the pot. Stir in brown sugar, allspice, thyme, salt, and black pepper until the oxtails are well-coated.
4. Add the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the oxtails are tender.
5. Add the carrots, celery, and butter beans to the pot. Increase the heat to medium and cook for another 30 minutes, or until the vegetables are tender.