Life Happens
Mississippi Flowers
Life happens…give yourself your flowers because you deserve…even it’s some home grown Mississippi flowers!
I Didn’t Get to Say Goodbye… and That Broke Me.
It’s been a while, so go ahead and pour yourself a glass. Actually, keep the bottle nearby—you just might need the whole thing by the end of this one.
Let’s just stir the pot right away: I started teaching and left my people didn’t it? Please forgive me! I adopted nearly 1,000 new babies who needed me a little more at the time. But I’m back, at least for now. I hope.
I first started writing this blog on June 6, 2024. I picked it up again on July 12, 2024. That timing is hilarious... in a painful kind of way.
cue J. Cole — “Let me take y’all back, maneee.” June 6, 2024 was my last day as a culinary arts teacher. Without warning, I was transferred from my campus. No heads-up, no conversation, nothing. That’s when it hit me — I’m really, truly an adult now. And I’ll be honest, I spent the entire summer feeling completely lost.
Fast forward to today, September 13, 2025—and y’all, I’m still feeling cracked. Not just because of the shift, but because of how sudden it all was. Yep, that’s exactly it. The abruptness shook me to my core, and I haven’t fully recovered. I’m human. I had everything simmering just right. I mean planned—do you hear me?! But when life turned up the heat without warning, everything boiled over and changed the course I thought I was on.
Now, here I am—somehow blending my two greatest loves: cooking and teaching. I’m married to my amazing husbae, thriving in our businesses—#WineKnotWednesdays (the podcast) and Juice and Jen (the catering company). I was living y’all. If you know me, then you know I once walked away from a steady job to chase my chef dreams, and it worked out beautifully. However, let’s be honest—in this economy, passion doesn’t always pay the bills. I craved stability, and I was determined to build something both secure and soul-fulfilling.
But life? Whew, it came out of the oven hot and ready with unexpected struggles. One after another, loss after loss, no after no, closed doors, failed plans. It felt like I couldn’t catch my breath. But through all of it, one thing stayed consistent—my faith. That faith, even when the recipe seemed ruined, reminded me that something better was always cooking.
I kept going back to one scripture that’s been a lifeline in this season: “For I know the plans I have for you,” says the Lord. “They are plans for good and not for disaster, to give you a future and a hope.” (Jeremiah 29:11, NLT). And when you simmer a little longer and read what comes before and after, the flavor really deepens: “But then I will come and do for you all the good things I have promised, and I will bring you home again... In those days when you pray, I will listen. If you look for me wholeheartedly, you will find me... I will end your captivity and restore your fortunes.” (Jeremiah 29:10-14, NLT)
That scripture is my go-to ingredient when life gets bland, bitter, or just plain burnt. I might have my own plan—but God always shows up with something richer, something more nourishing than I could’ve ever imagined.
I didn’t get the chance to say goodbye to so many of my students, and that stings. But just like life, that doesn't mean goodbye is forever. I pray the lessons we shared, the love we poured, and the wisdom we cooked up together carry them far. And who knows? Maybe we’ll meet again down the line—on a new path, at a new table.
For those of us navigating adulthood — life be happening but we have to keep stirring the pot, keep adding new ingredients, and keep turning up the heat when needed. Don’t forget to give yourself your flowers because you deserve; even if they’re homegrown, handpicked Mississippi flowers!We just have to remember to Keep growing, Keep going, Keep glowing. Even when the kitchen gets dark — be the light.
Now, you may or may not be done with the bottle but here's the perfect Sunday dinner recipe to finish it off and get you ready and through these coming fall months……my mama’s collards greens with a few additions from me. This recipe will have you reflecting on the old times while enjoying the right now because you truly deserve.
Make sure you taste some of the juice to make sure it’s just right!
You deserve that!
Mama’s Collard Greens
Ingredients:
Collards
Smoked Meat (smoked turkey leg, hamhock, pig tail, bacon, something)
1 White or Sweet Onion
4 (so 10) cloves of Garlic
Butter
Seasoning***
Salt
Pepper
Chicken boiilion
Garlic Powder
Smoked Paprika
Thyme (fresh, dried and actual time cause this ain’t quick, bookie)
Tanch of Vinegar
Pinch of Sugar
**Lots of Love — if you think it needs it, then add it***
Instructions
Dice your onions and mince your garlic. In a large boiler or stock pot, melt a half tablespoon of butter. Add in your onions and garlic once the butter is melted. Put in about a tablespoon of each seasoning straight into the sautéed onions and garlic. Allow seasonings to bloom with those onions and garlic. Add in your smoked turkey pieces; a leg or wing or both. Allow to cook for about 5-8 minutes until everything fragrant. Add water or chicken stock; stock for more flavor but the bouillon powder will create the stock so the water is fine. Bring to a boil and then let broth simmer for an hour. (the longer the better) Taste and make sure nothing else need to be added. Add your greens after the broth flavor is to your liking. After greens have been simmering for 30-45 minutes add about a couple of tablespoons of vinegar and sugar to balance the flavors. The longer the greens simmer, the better.
Make sure you taste some of the juice to make sure it’s just right!
I hope you enjoyed reading the Sunday Squeeze just as much I’ve enjoyed writing it. This is for the home chefs, the creative souls, and the flavor lovers who believe food should feel good and taste even better.
Let’s make it our own — one recipe at a time.
