

Picture this: it's a rainy Sunday morning in the winter. You wake up still tired from the night before (wink, wink) but nevertheless, you're in good spirits. You roll over to feel the warmth of your significant other but to your surprise, he's not there. You sit up, rubbing the sleep from your eyes in a slight state of confusion and angst––that is until he comes sauntering in with a tray of food. He's brought you breakfast in bed, specifically your favorite: Blueberry French Toast, eggs made just the way you like, a side of bacon, and a carafe of home-mixed mimosas.
The tray looks like it belongs on the cover of Food Network Magazine. You smile sweetly at him before digging in. Now this could be you IRL sis, but you playing. Put yourself and the lover in your life on game by putting them onto these delectable treats made by black bakers sure to keep your sweet tooth singing.
Chef Jeff Morneau
Courtesy of Chef Jeff Morneau
With a background in French Culinary and vast experience working for various catering companies and restaurants, Chef Jeff quit his job in 2011 in pursuit of more fulfilling work. Thus Chef Jeff Catering was born. And though he admits to initially running away from baking as long as he could, it's something he now truly loves in the most positive way. "It's the passion for me. I never look at the dollar amount and I think that's why I'm in abundance the way I am now. The satisfaction of my customers and the retention of my customers really keep me going." And while this self-taught baker excels at all things cakes, pies, cookies, cupcakes, and event planning, his viral claim to fame are no doubt his flaky, buttery, melt-in-your-mouth Haitian patties.
What Baking Means to Him:
"It's a sense of fulfillment to know that people seek something I created. My job isn't a job, it's a hobby that pays well. My downtime, I find fulfillment in creating new things and trying new techniques. Baking makes me whole. It gives me a sense of tranquility, I get a sense of peace out of it. It allows me to create."
Career Highlight:
"It would be the Haitian patties. I say that because the biggest thing you're planning is never going to pop the way you want it to pop. It's always going to be the least amount of work in, that's gonna be the thing. They [The Haitian Patties] were never supposed to be a thing. I forgot them at an event and I needed to figure out what to do with them. But they helped put me on the route of becoming a household name. You know, people are waiting on them to be released again. So now, I have a tangible product that's sought after."
Future Plans:
"I would like to have Haitian Patties in distribution and create well-branded cookware. I want to have more things inside people's homes that say 'Chef Jeff.'"
For more of Chef Jeff, follow him @ChefJeffDidIt.
Chef Jeff's Blueberry French Toast
Courtesy of Chef Jeff Morneau
Prep Time: 10 mins | Cook Time: 20 mins
Ingredients:
- 8 slices brioche
- 1 stick of butter
Egg Mixture:
- 1 cup evaporated milk
- 1/2 cup sweet condensed milk
- Dash of cinnamon
- 1 egg
- 2 tablespoon sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon of Brandy
Blueberry Drip:
- 2 cups blueberries (or fruits of choice)
- 1/2 cup sugar
- 1 tablespoon brandy
Cream Cheese Drizzle:
- 8 ounces cream cheese
- 1/2 cup sweet condensed milk
- 1/2 cup evaporated milk
Garnish:
- Whipped cream
- Fresh mint
- Sugar
Directions:
- In a bowl, whisk together: milk(s), egg, vanilla, brandy, orange zest, cinnamon and nutmeg.
- Dip bread in egg mixture, flip to coat both sides evenly. (Do not let it get too soggy.)
- Toast bread slices on a buttered nonstick skillet on medium heat until browned on both sides. (Dress with the drip.)
- Blueberry Drip: In small saucepan, add fresh blueberries, dash of Brandy, 1/2 cup of sugar, and bring to a boil; then slowly simmer for 5 minutes.
- Cream Cheese Drizzle: Mix Cream Cheese (softened), sweet condensed milk, evaporated milk. (Transfer into a squeeze bottle.)
- Top with 10 times sugar, a dollop of whipped cream and fresh mint.
Vee the Baker
Courtesy of Vee the Baker
Veronica Fletcher has Thanksgiving of 2014 to be grateful for when it comes to her booming business. After a coworker commissioned her to bake desserts to adorn the family dinner table, it proved to be the spark she needed to launch her then-fledgling version of Vee's Bakeshoppe. By Christmas of that same year arrived, Fletcher received more dessert requests from coworkers for their family gatherings. Following the successful holiday season, Vee's Bakeshoppe hosted a pop up in May of that next year where she sold out of her signature cupcakes in the first 30 minutes--officially cementing her as a small business owner.
For Vee though, it's all about the feeling of satisfaction for people she serves. "The best part is the smile I get when someone enjoys one of my creations. I live for the pause and long, drawn-out "yums" when that first bite melts into their mouths. The happiness of being satisfied or having spirits lifted by a little flour, sugar, butter, and time is well worth my effort."
Length of Time Baking:
"I started baking in college with the hopes of recreating the desserts I grew up enjoying. The hunger for home led to numerous calls to and long recipe walk-throughs with my mom. Growing up, we didn't keep packaged sweets in our pantry because my mom, known to many in the Dallas area as the 'Cookie Lady', baked all the time."
Favorite Dishes to Bake:
"My beloved bakes are 7-Up pound cake, homemade cinnamon rolls, and a beautifully decorated layer cake. The versatility of and endless ways you can enjoy a delicious piece of pound cake has allowed me to create recipes that range from breakfast to dessert. The inviting smell and ooey-gooey goodness of a homemade cinnamon roll with a cup of coffee is the perfect way I like to start the day and end it on some occasions. Creamy, velvety buttercream, and bright colored decorative elements on my layer cakes allow me to be artistic and playful."
What Baking Means to Her:
"Baking is my therapy. As one who works a corporate job full-time, I look forward to getting into the kitchen after a long day and baking my feelings away. Sweet creations are always the best reward before calling it a day (or night). The process of baking and the bakes I'm able to create bring to fruition an idea, or emotion that I want to convey. It is truly my passion. I want each and every recipe that I craft to ring of my personality and love for good food, great moments, and amazing memories."
Let's go sis! For more of Vee, follow her on IG @veethebaker.
Vee’s 7-Up Pound Cake Recipe
Courtesy of Vee the Baker
Ingredients:
1 cup of salted butter (2 sticks), room temperature
1/2 cup of vegetable oil
3 cup of granulated sugar
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
3 cup of all-purpose flour
5 eggs, room temperature
3/4 cup of Sprite, room temperature
Directions:
- We'll be using a single rack in the oven. Remove the top oven rack and place the bottom rack on the third position rack from the bottom. Preheat the oven to 290 degrees.
- Prepare your bundt pan by coating it with non-stick vegetable spray or shortening and flour. I personally prefer shortening and flour. (You cannot substitute vegetable oil for shortening here. The consistency is not the same.)
- Sift flour and set aside.
- Crack eggs in a small bowl, removing the chalaza. Beat eggs with a fork and set aside.
- In a bowl of a stand mixer, add butter, oil, sugar, vanilla, and lemon extract, and turn the mixer to Stir. Mixture should become light and fluffy before moving to the next step.
- Spoon in flour alternately with the Sprite while the mixer is going. You want to add enough Sprite to moisten the dry ingredients. I suggest you add the flour ingredients in thirds. Stir until mixture is smooth.
- Slowly pour in eggs while the mixer is running. Stir until batter is well mixed and smooth. Do not over beat the batter.
- Pour batter into the prepared bundt pan, spreading evenly to ensure the cake bakes out evenly.
- Bake for 90 minutes (timing will depend on how your oven cooks) or until the cake tester/toothpick comes out clean.
- Remove from oven and allow to cool for five (5) minutes before flipping out on the cake stand. Allow cake to finish cooling before serving.
Darius Cooks
Courtesy of Chef Darius Williams
Idle time might be the devil's playground but for Chef Darius Williams it was exactly what he needed to launch his now 7-figure business. After closing down his Chi-Town bakery two weeks before the pandemic hit, all it took was time, creativity, and a viral Peach Cobbler Pound Cake to position himself where he needed to be in this new season. And after just two weeks of fulfilling customer orders, Williams was able to obtain a space and staff to further serve his base with not just cakes but with a sense of care and compassion as well. "For me looking back over the years, watching my grandmother in the kitchen moving about--all of the values that I learned from her are sort of ingrained in me. And you see that come out in the food I make. So it's more so about expressing the history and the culture and all these little nuances that have inspired me to be who I am today."
Length of Time Baking: Over 20 years.
Favorite Dishes To Bake: "Red Velvet Cake, Vanilla Cake with Vanilla Cream Cheese. Anything I can mix with cognac, rum, or tequila when it comes to food––I enjoy that a lot."
Career Highlight: "Starting the pound cake business and in two months, making a half-million dollars."
For more of Chef Darius, follow him on IG @Dariuscooks.
Chef Darius Williams' Strawberry Moscato Shortcake
Courtesy of Chef Darius Williams
Ingredients:
- 2 cups of sugar
- 1 cup of vegetable oil
- 1 1/2 cups of buttermilk
- 2 teaspoons of vanilla extract
- 2 eggs
- 1/2 teaspoon of baking soda
- 1 pinch of Kosher salt
- 2 1/2 cups of all purpose flour
- 2 cups of chopped strawberries
- 1 tablespoon of sugar
- 1/2 cup of Moscato wine
- For the whipped cream
- 2 cups of heavy cream
- 2 tablespoons of sugar
- 1 tablespoon of vanilla extract
Directions:
- Preheat the oven to 350 degrees.
- In a bowl, combine the sugar, vegetable oil, and buttermilk until the sugar is dissolved. Then, add in the eggs and vanilla extract. Mix well. Then, add the remaining dry ingredients and mix until well combined.
- Pour into prepared ramekins and bake until golden brown. This should take 13-15 minutes.
- Once the cakes have cooled, remove and cut in half. Then, brush each half with Moscato.
- For the whipped cream, add all the ingredients into a mixer and whip until well combined.
- For the strawberries, mix with the sugar and Moscato and set aside.
To assemble, layer the cake with strawberries and whipped cream and enjoy.
Jarrett Hill
Having a restauranteur for a grandmother and a caterer for step-mom, if cooking didn't become a part of your personality, it would be very hard to believe. Luckily for Jarrett Hill, that isn't the case. Having been in the kitchen since he was a little kid, baking has always been an enjoyable part of his life. Whether it was baking desserts as a way to connect with his family as a young one or making monkey bread to cope with the myriad of emotions that come with a global pandemic, for Hill this passion is one he's found to be both a spiritual and saving grace during these times. "A friend of mine references cooking as a prayer and says sometimes cooking can be prayer if we're methodical in the way that we handle different things and really zoned in on it. That's always kind of stuck with me, that you can make anything into a prayer or a meditation. It's not just about sitting with your legs crossed or your hands folded. It can be anything where you really immerse yourself. And I've found that to be true for me."
Favorite dishes to Bake:
Puff pastry desserts, Cheesecakes, Banana Bread
What Baking Means for Him:
"I started to do 'rage baking' back in May and June with the protests happening all around because of anti-Blackness and policing. I was baking so much to the point where I started giving it away to friends. It's been something that helps me calm down in moments where I'm angry or sad or depressed. It's been really helpful. And I think part of it is also about feeling like you have a little bit of control over something. It gives a sense of accomplishment and I think that's important in the time we're living in right now. A lot of people's careers are thrown into question, their futures are thrown into question, and sometimes we just need a win."
Future Plans:
"I'm really curious about venturing into the edible space, so I've been intrigued by that. Especially since it's legal where I live in California. It's not a part of my long-term goals to open up a bakery, but I'd be lying if I said I hadn't thought about it. I do enjoy it but I don't want it to start feeling like a job."
To keep up with Jarrett, follow him on IG @jarretthill.
Jarrett Hill’s Banana Bread
Courtesy of Jarrett Hill
"I add in twice the vanilla, scratch the coconuts, and sometimes (if I'm really feeling myself) like to switch out bananas for sweet potatoes. Making my own vanilla extract is one of my favorite secrets to always turning out great baked goods. And it's super simple using scrapped vanilla beans and your favorite pure alcohol – i like to use bourbon or whiskey."
Ingredients:
- 2 cups mashed bananas (about 5-6 bananas)
- 2/3 cups canola oil
- 4 eggs
- 2 cups all-purpose flour (and extra to dust pan with)
- 2 cups sugar
- 1 box vanilla instant-pudding mix
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup unsweetened shredded coconut
- 1 (3.5 oz) bar dark chocolate (chopped into chunks)
- Salted butter optional for serving
Directions:
- Preheat the oven to 325°F.
- In a large bowl, mix the mashed bananas, eggs, and oil and set aside.
- In another bowl, mix together the flour, baking soda, salt, sugar, and pudding mix. Mix the dry ingredients into the bowl of wet ingredients, but avoid using a mixer. Do this part manually to keep the end result nice and fluffy.
- Chop up the dark chocolate bar. Add that and the shredded coconut to the batter.
- Grease the pan (this means rubbing lots of butter all over it) and coat the butter in a layer of flour. Flip the pan upside down to shake out the excess flour.
- Bake until the cake bounces back when pressed or if a toothpick comes out clean when poked in. Depending on the pan, your baking time will vary. With a bundt pan, estimate around 60 to 80 minutes, depending on how deep it is. Let it cool for about 10 minutes and flip it onto a clean plate or tray for serving.
- Enjoy it warm with butter or a scoop of ice cream! Keep it either refrigerated or left out in an airtight container.
Desserts by Ine
Courtesy of Ine Ihonkhai
The search for the perfect cheesecake is what led this Parisian baker on a serious quest to satisfy her sweet tooth. Emerged in a world of French pastries, sadly Ihonkhai couldn't find one that truly hit the spot so she decided to bake her own and thus the love affair began. 11 years later, her love for baking and sharing her baked goods continues to be the driving force behind her success. "For me, baking is a passion that can be shared and enjoyed with family and friends. It's often the dessert that gets people talking over dinner and I love that! It's also an outlet to express creativity and to be as imaginative and original as you want, there are no limits in baking and that is what's so amazing about it. Of course you make mistakes along the way, but that's all part of the baking process and definitely what has turned me into the baker I am today."
The Best Part of Baking for Her:
"For me, there are three best parts: 1) being able to use my creativity to come up with new recipes and dessert decorations, 2) my love of baking has revealed a new passion that I didn't know I had before: food photography! I now love taking pictures of my desserts just as much as I love making them, 3) sharing my desserts with family and friends. Eating the dessert has got to be the ultimate best part, right?!"
Career Highlight:
"As a homebaker, my highlight would probably be when I was contacted by a well-established coffee shop to supply them with my desserts. Unfortunately with the coffee shop based in Washington DC and me over in Paris this was logistically impossible! However it was a real honour to be contacted."
Favorite Dishes to Bake:
"I love making entremets with at least three different layers. The complexity of the different flavours is always so interesting and also beautiful to look at. I also love making cheesecakes, my all-time fave!"
Save us a slice, sis! To keep up with Ine, follow her on Instagram: @dessertsbyine.
Ine’s Hojicha Matcha Madeleines
Courtesy of Ine Ihonkhai
Ingredients:
Madeleines
- 115g melted butter (cooled)
- 130g sugar
- 120g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp hojicha matcha powder
- 2 large eggs (room temp)
- 1 tbsp milk
Chocolate shell
- 200g white chocolate
- 2 tsps hojicha matcha powder
Directions:
- In a large bowl, whisk together the sugar, flour, salt, baking powder and hojicha powder. In another bowl, whisk the eggs and milk together until frothy. Pour the egg mixture into the flour mixture and stir with a spatula until just combined. Pour in half of the cooled melted butter and combine well before adding the rest of butter. Stir gently until just combined. Cover and refrigerate the batter for at least 2 hours.
- Preheat oven to 190C. Grease and dust two 9-shell silicone madeleine moulds. Scoop 1 tbsp of the hardened batter into each mould then bake in oven for 12 mins. Remove madeleines from moulds and allow to cool on a rack.
- Chocolate shell: Melt white chocolate in a bain marie to 29C then mix in hojicha powder. Pour 1 tbsp of the chocolate mixture into each mould shell then press the madeleines into them. Leave to set in the fridge for 1 hour before removing from moulds.
Enjoy with a hojicha latte!
Doctor Jon Paul
Courtesy of Doctor Jon Paul
Armed with the knowledge and impressive skills passed all the way down from their great-grandmother, Dr. Jon Paul took to baking with both a natural ease and passion. (And you better, especially when your entire maternal side inherently knows how to throw down in the kitchen.) But it wasn't until one of their uncles taught them and ONLY them, their great-grandmother's coveted peach cobbler recipe that they took their commitment to the craft and love of community to a whole 'nother level. "To me, baking comes from a place of love. Because not only is it chemistry, it's a lot of time. If someone bakes for you, it's a way of them saying 'I got you.'"
Favorite Dishes to Bake: Pecan Pie, Circus Cookie Cheesecake, Peanut Butter Pie
What Baking Means to Them: "The best feeling in the world is knowing that you made something that people really like or enjoy. It's that feeling when you bake a peach cobbler for someone and you drop it off, and then you go to pick up the container you brought it in and they're like' there's no more of this?' That's the best feeling. So it's a form of joy for me."
Future Plans: "I can't say but I did something during COVID related to baking that will be on TV. And I'm hoping to do more of that, but that's all I can say. But I would love to do something where I'm able to work with other Black and Brown creators, and we're having conversations about food and the connections that we have to it. So I would like to do more in the television or entertainment sphere about baking and what it means to Black people and Black Queer people specifically."
To keep up with Doctor Jon, follow them on IG @doctorjonpaul.
Dr. Jon Paul's Carrot Cake
Courtesy of Dr. Jon Paul
Prep Time: 35 min | Cook Time: 1 hr
Ingredients:
Cake Mixture
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 fresh whole eggs
- 2 cups pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups raw finely ground carrots
- 4 ounces finely chopped walnuts
Frosting
- 1 1/2 pounds powdered sugar
- 12 ounces room temperature cream cheese
- 1 tablespoon vanilla extract
- 2 ounces room temperature margarine
Directions:
For the cake:
- Preheat oven to 300 degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended.
- Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly: Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer.
- Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Are you a member of our insiders squad? Join us in the xoTribe Members Community today!
Featured image courtesy of Chef Jeff Morneau.
Writer. Empath. Escapist. Young, gifted, and Black. Shanelle Genai is a proud Southern girl in a serious relationship with celebrity interviews, The Fresh Prince of Bel-Air, and long walks down Sephora aisles. Keep up with her on IG @shanellegenai.
Your Guide To Letting Go Of What No Longer Serves You Based On Astrology
Letting go is a gift we are given and a strength that we find throughout our lives. There are times when we want to grab ahold of what we are experiencing and sensing, and times when we need to let go of something that was once everything to us or what we wanted for ourselves. The moment you conclude that you need to let something go in your life is the moment that your brain fights to make that happen for you.
In Astrology, there is an area of your birth chart that is designed for you to understand where you will be letting go a lot in this lifetime, and exactly how to do so. We dive through the birth chart as we seek a deeper understanding of ourselves and let go of what no longer serves us, and there are tools available to help us do so. If you don't know where your South Node is in your birth chart, you can use a free calculator like this one here.
What Does Your South Node Represent in Astrology?
When it comes to what we are destined to let go of or move away from in this lifetime, we look to the South Node. The South Node is the area of your birth chart that has to do with your past lives, karma, lessons, old habits and traits, gifts, and energy you are moving away from in this lifetime.
Your South Node is opposite your North Node, which is your destiny and the energy you want to move towards.
We can learn a lot from our South Node and it’s an area of our life where we tend to gain the most wisdom. By understanding why some patterns in your life tend to play out in the same ways, you can be more conscious of the choices you make in the now and let go of who and what doesn’t serve you in the process.
South Node Insights: Letting Go
The South Node is our natural gifts and talents, but also where we don’t need to focus so much of our energy on, taking us away from where we need to be developing, which is the North Node. So when you are looking to let go of something, gain a new perspective, or feel more trusting in what you are doing right now, you can examine your South Node.
We learn from our South Node by not making the same mistakes over again, letting go of what needs to be let go of, and understanding what we need in order to create space for our new beginning.
Read below for your South Node on how to let go of what no longer serves you.
Aries South Node: Letting Go of Independence for Connection
You are used to being independent and figuring things out on your own. In this lifetime, however, you are being asked to lean on others for support when you need it. You are working on letting go of the ego and focusing more on the heart. By extending your compassion for others, you discover a part of yourself that leads you toward empowerment and allows you to let go of a false sense of safety.
You are meant to experience harmonious, fortunate, and compatible love in this lifetime, and you will do so by opening your heart to others and letting go of people who don’t support you or whom you can’t count on.
Taurus South Node: Releasing Overdependence and Superficiality
With your South Node in Taurus, you are letting go of the need to acquire by focusing on the depth and intention of what you are obtaining. Your relationships tend to have a lot to do with your financial world, and these things can get twisted and distorted if you are not being careful.
In this lifetime, you are working on letting go of what doesn’t serve you by following your heart and your intuition more and focusing more on the feeling you want for yourself rather than the things themselves. You are also working on letting go of overdependence or superficiality in relationships, by connecting with the people whom you have a deep and spiritual bond with.
Gemini South Node: Finding Freedom in Authenticity
For you, letting go means following your freedom. You are meant to do things your own way in this lifetime, and the less you can focus on how you are going to be perceived, the more you can live the life of your dreams. With a South Node in Gemini, you are moving away from the commotion of life. What helps you let go of what no longer serves you is traveling, getting out of your comfort zone, and being in new environments.
In past lives, you may have given too much of your focus on your social successes and business pursuits, and in this lifetime, you are meant to focus on the bigger picture. What helps you let go is understanding that once you do, better is available to you.
Cancer South Node: Trusting Yourself Beyond Emotional Impulses
With a South Node in Cancer, you are learning to trust yourself and your logic more than your emotional world in this lifetime. By letting go of feeling like you have to be the one to nurture and support everyone and allowing people to do that for you, you lead your destiny.
With your South Node in Cancer, you are letting go of emotional impulsiveness or making decisions irrationally before you have thought about them.
In past lives, you were led by your emotional world, and in this lifetime, you are meant to think more about your long-term goals and intentions. What helps you let go of what no longer serves you is knowing that you are more than what you can give to others.
Leo South Node: Prioritizing Community Over Recognition
In this lifetime, you are working on letting go of the need to be seen and recognized and focus more on your need for community and soul companionship. You are moving away from the “I” and moving closer to the “We.” What helps you let go of what no longer serves you is giving your focus to humanity, the progress you want to make in this lifetime, and who you want to make it with.
You are learning how to work with others and let go of the need to figure everything out yourself. The more you connect with the people who make you want to team up and form a relationship, rather than the people who make you want to be alone, the better for you.
Virgo South Node: Embracing Compassion Over Perfection
In this lifetime, you are letting go of the need to do everything yourself and to have everything all together. You can let go of what no longer serves you by thinking more with your heart than you do with your mind and by trusting this gift of yours. By focusing more on your spirituality, emotional connections, and creativity, you let go of a timid side of you that can disrupt your relationships or the bonds you make.
In past lifetimes, you were focused on perfection. In this lifetime, you are meant to focus on compassion. By surrendering more to the flow of things, you can let go of what no longer serves you while remaining open for what does.
Libra South Node: Rediscovering Your Independence
With your South Node in Libra, you are meant to experience the gifts of independence, freedom, and inner clarity in this lifetime. In the past, you may have been more dependent on the people around you and made a lot of your focus on love. However, in this lifetime, you are being reminded to not lose your identity in others. You can let go of what no longer serves you by only moving towards the things that feel authentic to you.
You are meant to feel confident, inspired, and free in your relationships, and if you don’t feel this way, then that is a sign you are around energy that doesn’t serve you. You are meant to do things your own way in this lifetime.
Scorpio South Node: Letting Go of Struggles and Embracing Ease
With your South Node in Scorpio, you have lived many lives and have experienced a lot emotionally. In this lifetime, you are learning how to trust the process more and to understand that not everything has to be difficult or trying for you. You can experience great things with ease, and you’ll know you are in the right place when things are just falling into your lap.
What helps you let go of what no longer serves you is focusing more on the things and people who make you feel safe, stable, and comfortable. Instead of always seeking the rush or the thrill, bring your attention more towards the things that ground you.
Sagittarius South Node: Building Connection Through Learning
Your South Node in Sagittarius urges you towards connection with your community and your immediate environment. In this lifetime, you are letting go of the need to be everywhere at once, rather than with the people who matter most to you. You are moving away from knowing everything and into learning everything.
By looking at life as a place where you will learn, grow, and connect, you can let go of the things that stretch you too thin or don’t serve your heart.
What helps you let go of what no longer serves you is expressing yourself more, meeting new people, and spending time on a cause or creative project that inspires you.
Capricorn South Node: Choosing Home and Foundations Over Status
In this lifetime, you are meant to put more value and effort into your personal life, home, family, and foundations in life. In past lifetimes, a lot of your focus was on your reputation, achievements, and successes, and in this lifetime, you are meant to bring your energy more to the home base, family, and stability in life.
You will know if something is right for you if you want it because it makes you feel safe and nurtured, rather than just something that looks pleasing to the eye. What helps you let go of what no longer serves you is by focusing more on your personal life rather than your public, and what you truly see for yourself here.
Aquarius South Node: Shining in Your Individuality
With an Aquarius South Node, you are meant to shine, be seen, and express yourself in this lifetime. You are letting go of the lone wolf energy you are used to, and working on taking up space. You are able to let go of what no longer serves you by being confident in yourself and the decisions you are making.
If someone doesn’t make you feel like the best thing in the entire world, then they aren’t right for you. In past lifetimes, you gave a lot of your energy to your community and the people around you, and in this lifetime, you are meant to focus on yourself and your path more. It’s all about doing what makes you feel good and trusting that you deserve to.
Pisces South Node: Honoring Logic While Embracing Intuition
Your lesson in this lifetime is that your mind is your gift. In past lives, you were very intuitive, psychic, and spiritual, and in this lifetime, you are learning to trust and honor the logical part of yourself more. You may tend to put your all into your relationships and not get the same energy back, and you are working on taking care of yourself first before you can give to another.
What helps you let go of what no longer serves you is trusting your body and the signals it gives you when you are around certain people or energy that doesn’t serve. Get organized, figure out your needs, boundaries, and wants, and get clear on who you are and what you want for yourself.
Let’s make things inbox official! Sign up for the xoNecole newsletter for love, wellness, career, and exclusive content delivered straight to your inbox.
Featured image by Guido Mieth/Getty Images
Luxury Hairstylist On Viral 'Hey Boo' Texts & Professionalism In The Hair Industry
As Black women, our hair is our crowning glory - whether we paid for it or not. We take pride in how we wear and take care of our hair. As with everything, hair care and hair styling have evolved over the years. Long gone are the days of Blue Magic (although I hear it’s making a comeback).
Now, we have a plethora of creams, oils, conditioners, shampoos, and stylists to choose from. Beyond wearing our natural curls, we have a range of options, from wigs and sew-ins to tape-ins, I-tips, and K-tips. So much choice! But you know what they say about too much of a good thing...
The Black hair industry has definitely blossomed in the last decade with a wave of new stylists and salons popping up all over the place. As much as I love that for us, many of these stylists have become the subjects of viral TikTok and Instagram tirades because of their alleged questionable behavior and bizarre rules.
Excessive policies, strange fees, long wait times, poor performance, and the infamous “Hey boo” texts. Beauty is pain, they say… xoNecole got to the root of these issues with luxury hair extensionist Dee Michelle, who’s been in the hair game for 20 years and runs a seven-figure business - all while being a mom of four.
Antonio Livingston
“I started my business with my career in the hair industry [at] very, very young age when I was maybe like eight...So, over the years, I've just built a very successful seven-figure business very quickly just by offering high-end services and creating great experiences for my clients, many of whom are high-profile professionals,” she said. “I'm also a mother of four, including a set of triplets, which inspires me daily to show what's possible with my hard work and focus.”
Dee’s business has gone viral on social media because of what many call outrageous prices for her invisible K-Tip installs.
“When I developed my invisible K-tip extensions technique, I made sure that it wasn't just about the hair or the style, but about providing a high-end experience from start to finish. So, my clients just aren't paying for the extensions or just the style itself, but they're investing into my meticulous, seamless craft and premium hair sourced from the best suppliers…I've spent so many hours mastering my craft, creating this seamless method that gives my clients long-lasting natural results, and my pricing just reflects that - the value of my expertise and the exclusivity of the service.”
The K-tip specialist stands on business when it comes to catering to her clients and giving them an experience worth the cost.
“And it's just important for me to also say that my clients are high-profile individuals who value quality, their privacy, and their time. They want a service that fits into their lifestyle and their time. They want things that deliver perfection. And I deliver that every single time.”
I’m sure we’ve all seen the various TikTok rants about people’s nightmare experiences with stylists and uttered a silent “FELT!” We asked Dee her opinion on a few nightmare scenarios that beg the response, “please be so forreal."
On stylists charging extra to wash clients’ hair:
“I think they should just include it in the price, to be honest. Because I feel like when clients go to a stylist, they're expecting you to wash their hair. Personally, if I see that washing is extra, I just wouldn't go to the salon because it just shows a lack of professionalism, in my opinion, and a lack of experience.”
“I think they should just include it in the price, to be honest. Because I feel like when clients go to a stylist, they're expecting you to wash their hair. Personally, if I see that washing is extra, I just wouldn't go to the salon because it just shows a lack of professionalism, in my opinion, and a lack of experience.”
On ‘deposits’ that don’t go towards the cost of the service:
“I think that's kind of weird, too, for deposits to not be like a part of the service. I've seen people have booking fees and I just don't understand it, to be honest. I disagree with that kind of policy…By all means, people should do what works for them, but to me, it doesn't make sense. Why does somebody have to pay a fee just to book an appointment with you? I don't get it. It feels like exploitation.”
On stylists charging extra to style (straighten/curl) wigs, sew-ins etc., after installing:
“I don't get it. Clients come to us to get their hair done, to get it styled. So why is it extra for you to style it? If you're going to charge extra, just increase your price. I feel like it could be just a lack of confidence in those stylists, feeling like people won't pay a certain price for certain things, or just their lack of professionalism as well, because people are coming to us to get styled.”
On the infamous “Hey boo” text stylists send to clients when they need to cancel/reschedule:
“Professionalism in any industry, especially the beauty industry, is everything. So texting a client the, “Hey boo” is so unprofessional, and it's damaging to the client-stylist relationship. Clients book their appointments expecting a level of respect and care, especially when they're investing their time and money and a service. And I get it, emergencies happen, we're all humans. However, it should be done with a formal apology and a clear explanation.”
“Professionalism in any industry, especially the beauty industry, is everything. So texting a client the, “Hey boo” is so unprofessional, and it's damaging to the client-stylist relationship. Clients book their appointments expecting a level of respect and care, especially when they're investing their time and money and a service. And I get it, emergencies happen, we're all humans. However, it should be done with a formal apology and a clear explanation.”
We know all too well what kinds of things will keep us from ever gracing certain hairstylists’ chairs with our butts again. So, what should hairstylists do to provide a good service to their clients? What is good hairstylist etiquette?
“For one, being on time is an important rule for stylist etiquette. It's just not okay to require your clients to be on time, and you're not on time. Also, communication. Being able to communicate clearly, respectfully, and professionally, whether that's in person, via text, or on social media. Style is etiquette. Appearance matters. So just maintaining a clean, polished, and professional look. Clients respect you more whenever your appearance reflects your work. There's just so many things, but another thing I would say is active listening. So, being able to pay close attention to what your client wants and also clarifying any questions that they might have. Just to ensure that they feel heard and to minimize any misunderstandings.”
Dee also shared some red flags to look out for when considering a new stylist.
“Even me as a client, if I'm booking somebody and they have a long list of rules, I don't even book with them. That's, for one, just such a huge turn-off. Also, stylists who have inconsistent or unclear pricing, that's a red flag. People who change their rates too much without an explanation. Poor communication. So, if a stylist is responding very slow or responding unprofessionally, or giving vague answers to questions, that can make clients question whether or not they are respecting their time and their needs.
Another red flag - an inconsistent or low quality portfolio. And I feel like, I see this a lot with stylists stealing other people's work, and their portfolio on social media is just very inconsistent.”
We couldn’t let Dee go without getting the tea on what styles she predicts will trend in 2025.
“I feel like people are going back to natural-looking styles. So, a lot of people are ditching the wigs, the lace fronts, things like that. People are still wearing them, of course, but it is becoming more of a trend to embrace your natural hair and something that's not looking too fake. That’s one thing that we're going to be seeing a lot. I would say a lot of layers are coming back, heavy layers. Those are becoming really, really trendy. And people are leaning more towards platinum-colored hair. I've been seeing lots of like blondes coming out. Also, jet black is always going to be a trend. But I would say more like natural colors, but natural colors that are still making a statement.”
Let’s make things inbox official! Sign up for the xoNecole newsletter for love, wellness, career, and exclusive content delivered straight to your inbox.
Feature image by Antonio Livingston.