Author Archives: Nadia

About Nadia

Canadian/Writer/Podcaster/Creator/Cook/Baker/Artist/Black Woman of Many Places/Animal Lover/Liberal Yet Conservative/Guyamaican/Spiritual Being/ Living Life To Be Better & Do Better Note: All content of this blog is copy-righted and belongs to ndw/ Credit and proper citation will always be used when reproducing someone else's work. Any reproduction of my blog content without written permission is prohibited by law. Any photos currently on this site are the property of aka, me, or my sister. Her name withheld for her privacy.

Let my people have a moment of reprieve.

Let my people be lost in the screen.

Hair like soft wool.  Hair like steel wool. Hair like carpet.


Onyx. Chocolate. Honey. Mocha.


Powerful bodies.

Bountiful hips.

Thighs to stabilize the shoulders that carry the weight of worry.

That carry the weight of life.

Beauty and power.

Beauty and grace.

Intelligence to make the world shudder.

But for a moment of reprieve, watching the big screen.

Forget about the madness of the world.

Take in the beauty.

Take in the strength.

Show what we can be.

Show what we were.

Tell them what we will be.

Let the numbers speak.

Pride and honour.

Beauty. Power. Strength. Grace.

We are.

Till next time,


~Everything Is Not For Everyone~


Whip up these Sweet Potato Sour Cream Drop Cookies, in under 30 minutes. Scroll down to watch me make it.

Sweet Potato Sour Cream Drop Cookies – Recipe

24-26 cookies

Sweet Potato Sour Cream Drop Cookies – Recipe


  • 2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/4 tsp each ground cinnamon, ginger, nutmeg
  • 1/2 cup margarine or butter at room temperature
  • 1/2 cup cane sugar*
  • 1/2 cup sour cream, at room temperature
  • 1/2 cup sweet potato or mashed pumpkin, at room temperature
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 1 tsp orange zest or omit
  • Cinnamon Sugar
  • 2 tbsp of cane sugar
  • 1 tsp cinnamon
  • Mix together and set aside.


  1. Preheat oven to 375°F/190°C
  2. Mix cinnamon sugar together and set aside.
  3. Cream butter and sugar, for 1 minute.
  4. Add sour cream.
  5. Add eggs beating for 30 seconds or until smooth.
  6. Fold or gently beat in, sweet potato puree, orange zest.
  7. Add flour just until mixed.
  8. Drop by the tbsp onto a prepared baking sheet.
  9. Sprinkle with cinnamon sugar if desired.
  10. Bake for 12-15 minutes or until bottoms are browned.


*If using brown sugar instead of cane sugar, do not pack. Cool completely before storage. Can freeze in a plastic bag or any airtight container, for up to 4 months.

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Previous recipe: Corn & Sweet Potato Chowder

Till next time,