Don’t Be Afraid. Have Faith.
Let me tell you something—fear is a liar. I ain’t […]
Let me tell you something—fear is a liar. I ain’t […]
Hey Family,
Y’all ever been knocked down so hard in life that you wondered if you could ever get back up? I ain’t talking about no little stumble—I’m talking about life hitting you square in the face and leaving you laid out. You know what I’m talking about. We’ve all been there.
See, here’s what I learned. Success ain’t about avoiding the fall. Success is about getting back up after life takes its best shot. Sometimes, life will hit you so hard you’ll be out there questioning everything you thought you knew about yourself. And trust me, it don’t care how much money you got, what car you drive, or how good you look in a suit. Life’s gonna humble you, but here’s the thing: those knockdowns are necessary.
Look at me. I got stories for days about being down and out. I lived in a car for three years, y’all. THREE. And I ain’t talking about no luxury vehicle either. It was a raggedy, broke-down car that was barely keeping me off the street. But you know what? That time shaped me. It gave me the strength to endure. See, God ain’t gonna let you stay down unless you choose to stay down. You have the power to rise up if you’re willing to fight for it.
In this video, I talk about what it means to come back stronger after life knocks you down. That pain you’re going through? That struggle? It’s setting you up for something bigger. But here’s the key: you can’t quit. Winners don’t quit, and quitters don’t win.
When life knocks you down, you gotta get up swinging. It ain’t about how hard you get hit; it’s about what you do after. Keep your faith strong, keep moving forward, and remember, God’s got a plan for you even in your darkest moments. That’s when the breakthrough comes, when you’re on your last leg, and you feel like giving up—but you don’t. You push through, and that’s when the magic happens.
So, don’t let the knockdowns define you. Let ‘em build you. Let ‘em fuel you. ‘Cause the harder you fall, the higher you can rise. And trust me, when you make that comeback, when you stand tall and look back at what you overcame—you’re gonna realize that every knockdown was just setting you up for a higher level of success.
Keep grinding, keep believing, and most importantly, keep the faith.
Stay strong, family.
Steve Harvey
By Roni DeLuz ND, RN, PH. D How does food […]
By Mikki Taylor, Author, Speaker, Editor-at-Large ESSENCE Magazine Each of […]
Watch Chef Anthony from Claudine Kitchen make some of the cheesiest garlic bread in the world. It’s real easy to follow along with him.
Watch Chef Anthony from Claudine Kitchen as he creates his most popular sauce; the Nori Dynamite sauce.
500g mayonnaise
75g rice vinegar
12g nori (5 sheets)
70g sugar
90g sambal oelek
25g sesame oil
45g soy sauce
Blend all ingredients in Vitamix.
Makes 1qt.
Watch Chef Anthony from Claudine Kitchen as he makes a quick and easy stir fry. You can follow along with Chef Anthony.
2 Tbsp grape seed oil
2 tsp garlic, minced
2 tsp ginger, minced
1lb U15 shrimp, peeled and de-veined
2 cups broccoli, blanched
½ cup chicken stock
2 Tbsp cornstarch – mixed with equal parts water to form slurry
1 Tbsp sesame oil
1 tsp salt
To prepare, preheat large skillet or wok over high heat. Add grape seed oil and add garlic and ginger until fragrant, about 10 seconds. Add shrimp and stir fry for about 3-4 minutes until shrimp are cooked halfway. Add chicken stock and bring to a boil. Add slurry to thicken/glaze the shrimp. Add broccoli to heat through about another minute. Season with sesame oil and salt.
Serve immediately.
Serves 4.
Watch Chef Anthony from Claudine Kitchen as he makes Steve Harvey’s favorite fish dish.
½ lb wild Alaskan salmon fillet
1 Tbsp sesame oil
1 tsp salt
1ea red bell pepper, julienne
1/4lb brussel sprouts, halved
1ea zucchini, sliced in rounds
1 cup cauliflower, florets
1ea carrot, peeled and sliced
1 tsp garlic powder
½ tsp dried thyme
1 tsp salt
1 Tbsp olive oil
To prepare, preheat oven to 400 degrees. Rub sesame oil all over fish and season with salt. Set aside. Toss vegetables in bowl with oil, salt, herbs and garlic powder. Place in single layer on lined sheet tray and roast in preheated oven for 12-15 minutes until caramelized. Pull from oven and set aside. Add salmon to oven and roast for 3-5 minutes until cooked medium with light pink in the middle. To assemble, spoon nori dynamite sauce (see sub recipe) on plate. Spoon vegetables on plate and top with salmon. Serve immediately.
Makes 2 servings.
Nori Dynamite
500g mayonnaise
75g rice vinegar
12g nori (5 sheets)
70g sugar
90g sambal oelek
25g sesame oil
45g soy sauce
Blend all ingredients in Vitamix.
Makes 1qt.
Watch as Chef Anthony from Claudine Kitchen makes Steve Harvey’s favorite pizza; hamburger pizza!
1 baked flatbread
2oz ketchup
2oz cheddar or jack cheese shredded
2oz mozzarella, shredded
1/3lb ground beef, pre-cooked and seasoned
1oz onions, caramelized
2oz jalapeno relish (sub recipe)
2oz Ranch dressing
1/2 tsp sea salt
To prepare, preheat oven to 500 degrees. Assemble flatbread. Spread ketchup, followed by cheeses, beef, onions, and jalapeno relish. Bake in oven just until cheese is melted, about 3-4 minutes. Drizzle ranch dressing and sprinkle salt all over. Serve immediately. Makes 4 appetizer servings.
1.25lbs pasilla chilies
1lb jalapeno
1.25oz garlic, peeled
1.5oz cider vinegar
½ cup extra virgin olive oil
2 Tbsp salt
1 tsp black pepper
Roast chilies and garlic until tender. Finely mince. Season with cider vinegar, extra virgin olive oil, salt, pepper. Makes 1 qt.
Hands down Butternut Squash Bisque is my favorite soup, its perfect for the weather. If you’re old school grab your pen and paper for the recipe. Get ready to learn how to make it at home with Anthony Jacquet, Chef, and owner of Claudine Kitchen and Bakeshop.
Ingredients:
2 ea yellow onions
3 ea large carrot
3 ea large butternut squash
8 cups water
Salt to taste
28oz coconut milk
1 cup agave syrup
Directions:
Saute onions, carrots in vegetable oil for 10 minutes until lightly caramelized. Add squash and water. Bring to a boil and let simmer for 30 minutes.
Blend in Vitamix, strain through chinois, add coconut milk.
Season with salt and agave.
Makes 2 gallons.