Against All Odds, Still I Rise, Maya Angelou Vibes | Morning Thoughts

Young lawyers are typically discouraged from posting sexy pictures of themselves. It, somehow, as we are taught, undermines their credibility as a lawyer. Even the Rules of Professional Responsibility state that judges should show no semblance of impropriety in public (or on the net). 

 Women are taught by society to dismiss their womanhood, their sexiness, and to be modest especially under religious standards. 

People are groomed not to post suggestive pictures of themselves because American corporations and police enforcement now search the net to assess character. Even the latter looks for evidence for the purpose of prosecution.

Sexy pictures can be a display of questionable character. It can even be the basis of someone's statement: "She asked for it!" 

And still against, all odds, because I'm woman, I rise, Maya Angelou vibes, you gonna get these damn pictures!  

Here's to just being in the New Year and putting perception of self especially in writing and posting ... FIRST.  

 If it helps you swallow it better, I'm upstanding citizen who took an oath to serve the citizens of this nation, on and off screen. You're welcome.


Nikki Panache Makes Creme Brulee | A Holiday Treat

Besides lawyering and designing, I really enjoy cooking. It's another creative outlet for me, and I like listening to Billie Holiday, Coltrane, and Frank Sinatra while doing so. Those tunes keep me in the mood for creating interesting food.

Lately, I've been wanting to try my hand at making creme brulee, my favorite dessert, originated in France. I enjoy the sweetness and the crunch of the caramelized sugar on top.  

So I made some for Christmas, for my family, while having champagne (of course). 

 I started around lunch time because it needed 3 hours of refrigeration to chill to a thick custard. Here are the ingredients I used:

  + 5 egg yolks

+ 1 cup of heavy cream

+ 1 TSP of vanilla extract

 + 1 cup of brown sugar (this is a remix from white granulated sugar)

+ 1 salt shake

Boiling hot water to fill baking pan.  

Basically, I combined the heavy cream, salt and vanilla in a sauce pan heating it on low temperature. Then I beat the egg yolks and sugar in a mixing bowl. Once the heavy creme mixture was warmed, I combined it with the egg yolk-sugar mixture until perfectly blended. I poured the mixture into 4 ramekins. Then, I filled an aluminum foil pan with boiling hot water and set the 4 ramekins inside. I baked the 4 ramekins on 325 degrees for 40 minutes.

Once 40 minutes passed, I placed them inside the fridge, covered in foil, for 3 hours.

Also, when ready to eat, sprinkle sugar on top and place it in the broiler for 2-3 minutes to create a crisp caramelized sugar topping. CRUNCH!

My creme brulee came out perfectly for my very first time!

Here are some pictures ... From Christmas afternoon.


It's essential that you make a mess and drink champagne for pure enjoyment! Don't forget your favorite tunes.


This is what the egg and sugar mixture looks like. I used vanilla extract, but next time I'll use maple extract for added richness. 


This is me having poured the combined mixture into the 4 ramekins. The fourth is missing because I wanted to create a smiley face. Lol.


The boiling water was placed inside the pan; then the four ramekins were placed inside also. Baked at 325 degrees for 40 minutes. 

I would've said voila! But we ate them all before I could even take a picture! 🤷 But from all of the other pictures, you get the picture. They were delicious. Try out my recipe or remix your own.  

This creme brulee was added to the NikkiPanache repertoire. Happy Holidays!!