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–esquire in love ❤️

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Trap yoga

There’s been a new trend taking over major cities. Trap yoga is positive movement that is meant to be inclusive and introduce people of color to a spiritual practice that they may not have been inclined to explore before. The class is meant to be fun yet it stays true to the spirituality of yoga. Rather than playing the soft mediation type of music that yogis are used to, trap yoga incorporates trap music with traditional yoga flows and movements.

The class is mindful that some of the attendees may be fist time yogis but is still suitable for experienced yogis. Our instructor was Cynthia. Throughout the class, the Cynthia continuously says “honor your body”. Meaning she’ll give you the basic poses but if your body allows you to pull that pose into a deeper stretch or into a more advanced pose, then go for it. Cynthia was very interactive, positive, and calming. She encourages attendees to speak and get to know other attendees. The class ends and $10 bottomless mimosas begin! Obviously, this was created by millennials lol.

I attended a class presented by the Healers Collective and instructed by Cynthia. Trap Yoga Jax was absolutely amazing.

Namaste 🙏🏾

— Esquire in love ❤️


Exploring D.C. and an Emotional Look at the National Museum of African American History and Culture.


This past week Hurricane Irma ravished through the Caribbean and all of Florida. Prior to the development  of the storm, I had a planned trip to Washington D.C. to attend my brother’s wedding. Because of the storm, we ended up getting stuck in the city a few extra days. So I did what any travel obsessed millennial  would do–  took advantage the situation and explored.  I mean there is no use in crying over spilt milk, right?

Of particular note, we were able to snag last minute tickets to visit the relatively brand new National Museum of African American Museum History and Cultural. This was very important to me because,  of all the historical monuments I’ve visited  none have celebrated or have been dedicated to my own  history–our history as Africans forces to relocate to the Americas– regardless of whether your family went to the Caribbean or the Americas.


The museum begins well before the first slave ship left its origin shore to find its way to the West Coast of Africa. We’re introduced to a history that was entirely missed in the American school system and one that I’ve failed to research. The amount of information contained in the museum is overwhelming, to the say the least. When I think of a typical museum I think of sculptures, art, and beautiful objects to stare and admire. This was so much more. This was a history book plastered on the walls with its corresponding art.  The museum is meticulous in its design and in its chronology.

There were small confessional rooms located on each floor. The floors were operated into three categories: 1) Slavery, 2) Segregation, and 3) Modern times. As a side-note, the fact there was only three categories was significant– it showed a harsh contrast between how far we’ve come and how close in history we are to segregation/ racism/ disparity / inequality..etc still.  I love how the Museum incorporated the confessionals. Each floor was overwhelming and evoked an overbearing amount of emotions. Inside the confessionals, we were able to pick between a set of questions tailored to fit the emotions  of the specific floor. We were then able to read the question, introduce ourselves, and give our honest responses and reactions.  We were given the opportunity to keep the recording or to share it with the museum.  As group we decided to do the confessionals together and share it with the museum.

Emmett Till had his own room, his own exhibition, and it was beautiful and devastating all at once.  Plastered on the walls were quotes from his mother Mamie Till, Rosa Park, and other activists.  There was a quote from his Mother that stood out to me the most and I chose to use it for my confessional.

Two months ago I had a nice apartment in Chicago. I had a good job. I had a son. When something happened to the Negroes in the South I said, `That’s their business, not mine.’ Now I know how wrong. I was. The murder of my son has shown me that what happens to any of us, anywhere in the world, had better be the business of us all. — Mamie Till.

This quote stuck with me because its applicability to our modern times is very real. Essentially, we will never move past from where we are currently until those who are unaffected by the institution of racism and white supremacy stick up from those who are  affected.  Minding your own business isn’t always the best practice when it comes to social issues.

In close, I had a amazing time that was made even better because of the people that I shared it with.


(there were more of us there! lol)

— Esquire in love.

Hungry lawyer

Chef Lakay- Haitian Red Snapper in sauce. (Poison en Sauce )

My all time favorite meal is Haitian style whole red snapper either fried or in sauce. I’ve never actually made this meal but last night I got this itch and I had to try it. I called my mom and had her give me the step by step for how she makes Haitian “epis” and I took over the rest. Here was the result.


  • three whole red snapper
  • Cilantro
  • Parsley
  • Garlic
  • One Maggie cube
  • Tomato sauce
  • Oil
  • One cup of water
  • Two lime
  • Goya seasonings
  • White vinegar
  • Onion
  • 1 Green bell pepper
  • One scotch bonnet pepper
  • Green onion
  • Thyme

First, If the fish isn’t cleaned then clean and gut it. I had the store clean my fish. Once the fish is clean, rinse with white vinegar then wash with cold water. Then squeeze the lime on the fish and rub the lime all all over the fish. Leave the lime and the fish in a bowl until ready to season.

Next, it’s time to make the Haitian epis. I used about two green onions and chopped them up really tiny. Then I used half of the parsley, a quarter of the cilantro, three garlic cloves. Throw all ingredients into a blender along with the Maggie cube, 1/4 of water, oil, and dash of vinegar and blend. Taste and adjust until the taste is just Right.

Now cut three slits on the sides of the fish and rub a generous amount of the epis all of over the fish. Sprinkle Some Goya seasoning over the fish as well. Cut onions and green pepper all over the fish also. Throw in the scotch bonnet pepper and thyme then cover fish. Let the fish marinate for a minimum of one hour.

Heat a pan and place the fish in the pan. Be sure all of the marinade is also in the pan. Add in oil, 1/3 or tomato sauce, and enough water to cover the fish only half way. Cover the fish and cook on medium high for 15 minutes. Halfway during the 15 minutes stir the sauce and cover the fish with sauce.

I served the fish with a side of Haitian style rice and beans. Enjoy!

–Esquire in love ❤️