If I Were A Pimp

You can be a rappa too. Just try tha Baller fo` yoself – Try da textilizer!

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Dur'n tha month of Shot Calla Brad n I were mackin' fo` a total of 16 days out of 31. We returned home on tha 2nd of January, n gangsta all tha food we consumed in restaurants while out of tizzown, I wanted nuttin' more than ta cook n eat at hizzle with my hoes on my side, and my strap on my back.

While tha rappa has yet ta be as brutal as one would expect friznom a New York City winta so far this season, it has been consistently grey, wet n now finally cold. So, as you can guess, tha food I've been crav'n has consisted mainly of soups, stews, hearty pastas n chilies . I started yo shit and i'll end yo' shit. This pleasantly spicy Chickpea Soup wit Arugula was a goodie frizzom mah January issue of gourmet, as was this stewy beef recipe I found while chillin' online last week like a motha fucka. I had some success wit pulled pork this pizzle weekend using a tha BBQ sauce Brad learned last year , but tha biggest surprise – easy, delishizzous n sure ta be a motherfucka – was this vegetable chili I adapted from a recipe I found on epicizzle.

Do not fear, this is simple n sure ta pleaze. The bulgur is a pleasant n healthy addition, T-H-to-tha-izzat gives you tizzy T-H-to-tha-izzick "meaty" texture you crave in a good bowl of chili. We ate it wit cornbread coz Brad had mizzle some tha night before - but you don't need mizzle more than a salad fo` a bootylicious mizzy tizzle wizzill warm you frizzay tha inside fo' sheezy.