John Legend & Chrissy Teigen Expecting Second Child

Another legend is in the making. John Legend and Chrissy Teigen are expecting their second child together.

An excited Teigen announced her pregnancy with an adorable video starring the couple’s daughter Luna. “What’s in here?” she asks Luna, who turned one in April. “Baby,” responds the excited big sister-to-be.

To clear up any confusion, Chrissy captioned the video with: “it’s john’s!” Legend also shared the Instagram post on Twitter, adding two baby emojis and two red heart emojis.

it's john's!

A post shared by chrissy teigen (@chrissyteigen) on Nov 21, 2017 at 1:15pm PST

Legend and Teigen welcomed their first child, daughter Luna Simone Stephens, in April of last year.

In January, the television host and model announced that the couple’s next baby would be a boy. “Since this is coming up again, I said our next baby would be a boy because that is the embryo we have left,” she tweeted. “A boy. So. Yeah.”

Congratulations to the happy couple!


Kendrick Lamar Covers Variety’s Hitmakers Issue

King Kendrick reigns in the rain on the cover of Variety’s November 2017 “Hitmakers” issue.

Photographed by Peter Yang, Lamar has a contemplative glare on the cover. Inside, he is just as introspective, delving into his career and ability to deliver such critically-lauded concept albums. Naming DMX’s It’s Dark and Hell Is Hot, 2Pac’s Don Killuminati: The 7 Day Theory, and Notorious B.I.G.’s Life After Death, Kung Fu Kenny speaks on being an album artist.

“I just come from that era,” he said. “I don’t look at these albums like just music; it sounds like an actual film. To me, you need a big, grand production when you listen to these songs. You don’t necessarily just hear the music — you see it. You hear the stories; you hear the interludes; you hear the hooks and how different things intertwine. I always carry some type of conceptual idea inside my music, whether it’s a big concept or it’s so subtle you can’t even tell until you get to 20 listens. It’s such a huge deal to this day, seeing if an artist can still pull it off. Because there’s not too many artists who give you that in a way that feels authentic, where you say, ‘OK, this person really sat down and thought through this idea.’”

Kendrick Lamar

That perspective has evolved from his earlier days as K-Dot. “When I stopped going by K-Dot, I think that was the moment where I really found my voice,” he explained. “Early, early on, I really wanted to be signed. And that was a mistake, because it pushes you two steps backwards when you have this concept of ‘OK, I’ve got to make these three [commercial] songs in order to get out into the world and be heard.’ So there were two or three years where I wanted to be signed so badly that I’m making these same two or three repetitive demo kinds of records, and I’m hindering my growth. The world could have got Kendrick Lamar two or three years earlier if I’d stuck to the script and continued to develop.”

Upon the magazine’s release, Kendrick was honored at the inaugural Variety Hitmakers event over the weekend, earning the first-ever Hitmaker of the Year award. “I’ve been doing this for a long time, since I was 13, 14 years old,” Lamar said. “To hone in the title of a hitmaker means a lot because we put a lot of time and a lot of effort.”

In a behind-the-scenes video that was released to accompany this article, K-Dot opens up about his favorite movie (Get Out) and the last show he binge-watched (“Stranger Things”). He even reveals his dream collaborators (Sade and Anita Baker).

Elsewhere in the Variety cover story, which reveals that Lamar has donated $1.5 million to Compton’s school district, K-Dot speaks about DAMN., his evolution, and his creative process. Read additional quotes from the article below.

On America: “America will survive once it recognizes the position it’s in, and the trials that it’s facing. Once people stop being nonchalant to it and recognize it, that’s when. When it’s not something that’s just swept under the rug because we’re the quote-unquote ‘greatest country in the world.’”

On DAMN.: “I think the more people talk about it, the more it becomes fascinating, and you can have a debate about it. It’s all healthy because it’s talking about the music. As long as I keep knowing how much to give, giving just enough, and being able to pull back and leave the audience to interpret it, I think [the music] will stay intact.”

On Creative Process: “For me, prior to me recording, it’s 70% me just formulating ideas in my mind and 30% just collecting sounds and making sounds, prior to me actually getting in the studio. Then it’s about figuring out which angle I’m going to attack it from and how the listener is going to perceive it. These are the ideas you’re constantly, constantly thinking about, and it’s not really about going to instrumentals and bringing on beats [from producers], because I feel my greatest knack is for taking cohesive ideas and putting them on wax. So it starts with me first, with my thoughts.”

On Evolution: “In my early years, I was just all about the raps. I didn’t care about nothing else. But when you get into the world of songwriting, and making material that’s universal, you gotta be hands on and know the different sounds and frequencies, what makes people move, what melodies stick with you, taking the higher octaves and the lower octaves and learning how to intertwine that in a certain frequency, how to manipulate sound to your advantage.”

On Performing: “You only get that confidence from doing a lot of shows, from being in front of crowds where they ain’t doing shit but just looking at you. I can’t deny it if I’m at a festival of 50,000 people looking at me and my shit is trash, but with 20 people, you gotta look them right in the face, and they’re gonna throw shit at you, they’ll just do whatever. It’s trial and error to get over that and build up that confidence, and having enough confidence that the views I put out there are gonna convey on the stage.”


Great Sex. No Ambition.

Should you continue dating a guy who is great in bed, but has no ambition?

If your family always shows up empty handed to your holiday parties, should you disinvite them?

Plus, if your boyfriend and his ex are sleeping in the same room when they take their daughter on vacation, should you be concerned?

Find out what Wendy says in Ask Wendy.

Source: Wendy

Thanksgiving Sides

Stuffed White Mushrooms
Serves 6 to 8

1⁄4 cup extra-virgin olive oil
1 medium yellow onion, minced
2 medium garlic cloves, minced
4 sprigs fresh thyme
Kosher salt and freshly ground white pepper
21⁄2 pounds large white mushrooms, stems on
3⁄4 cup dry vermouth
1⁄2 cup full-fat sour cream
Grated zest and juice of 1 lemon
Leaves from 6 sprigs fresh tarragon, coarsely chopped
2 tablespoons unsalted butter
1⁄2 cup freshly grated Parmigiano-Reggiano cheese
1⁄4 cup panko bread crumbs, toasted

Make the stuffing: Heat a large skillet over medium heat. Add the olive oil, onion, garlic, and thyme sprigs, and season with salt and pepper. Cook until the onion is tender, 3 to 5 minutes. Meanwhile, trim the stems of about 3⁄4 pound of the mushrooms and slice them thinly. Add the sliced mushrooms and cook for 2 to 3 minutes. Add 1⁄4 cup of the vermouth and cook until the mushrooms are tender and a lot of their liquid has evaporated, 8 to 10 minutes. Remove the thyme sprigs. Add the sour cream and allow it to melt over the mushrooms. Then add the lemon zest, half of the lemon juice, and the tarragon. Taste for seasoning and transfer the stuffing to a bowl.

Cook the whole mushrooms: Rinse and wipe out the skillet and return it to medium heat. Add the butter and all of the remaining mushrooms, and season with salt and pepper. Add the remaining 1⁄2 cup vermouth and cook until the mushrooms are tender, 10 to 12 minutes. Taste for seasoning. Transfer the mushrooms to a baking sheet to cool.

Preheat the oven to 350°F.

Stuff and bake the mushrooms: Remove the mushroom stems, set the caps aside, and coarsely chop the stems. Toss the chopped stems and 1⁄4 cup of the Parmigiano-Reggiano with the stuffing. Fill each mushroom cap with stuffing, packing it in firmly. Arrange the mushrooms in a single layer on a large baking sheet. Mix the bread crumbs with the remaining 1⁄4 cup Parmigiano-Reggiano and use it to top the mushrooms. Bake in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Then run the mushrooms under the broiler for 1 to 2 minutes as a finishing touch. Sprinkle the remaining lemon juice over them, and serve immediately.

Crispy Brussels Sprouts Salad
Serves 4 to 6

1 pound Brussels sprouts
6 ounces bacon, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon dark soy sauce
Juice of 2 lemons
2 medium shallots, minced
3 cups canola oil
Kosher salt
1⁄4 cup medium to small fresh mint leaves, roughly torn
1⁄2 cup fresh flat-leaf parsley leaves

Prepare the Brussels sprouts: Remove and discard any damaged outer leaves. Then peel away the outer layers from each Brussels sprout to yield a total of 2 cups. Set those leaves aside. Thinly slice the remaining core pieces of the Brussels sprouts, and set them aside separately.

Cook the bacon: Heat a medium skillet over medium-high heat, and add 1⁄2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 12 to 15 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in the pan.

Make the vinaigrette: In a large bowl, whisk 2 tablespoons of the reserved bacon fat with the olive oil, soy sauce, and lemon juice. Stir in the shallots. Taste for seasoning and set aside.

Heat the oil: Pour the canola oil into a medium heavy-bottomed pot and heat it slowly to 375°F. (Use a deep-frying thermometer to monitor the temperature.) Line a baking sheet with a kitchen towel and set it aside.

Fry the Brussels sprouts: Carefully drop the Brussels sprout leaves, in small batches, into the hot oil. They will hiss and splatter when you drop them in, so stand back! Fry the leaves, turning them over with a metal slotted spoon, until they are crispy, 2 to 3 minutes. Transfer the leaves to the lined baking sheet to drain, and season them immediately with salt.

Assemble the salad: In the large bowl holding the vinaigrette, toss the reserved thinly sliced Brussels sprout cores with the mint and parsley leaves. Season with salt. Stir in the bacon and the warm fried Brussels sprout leaves. Serve immediately.

Buttered Rutabaga
Serves 4 to 6

2 medium rutabagas (about 11⁄2 pounds), peeled and cut into 1-inch cubes
Kosher salt
1⁄2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon molasses
1 teaspoon ground ginger
1⁄2 teaspoon ground allspice
1⁄2 teaspoon freshly ground black pepper

Cook the rutabagas: In a large saucepan, arrange the rutabaga cubes in a single layer and add water just to cover. Season with 2 tablespoons salt and bring the water to a simmer over medium heat. Lower the heat and continue to simmer the rutabagas until the pieces are completely tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drain any remaining liquid from the rutabagas.

Mash the rutabagas: Put a food mill fitted with a fine disk over a large bowl and add the rutabagas. Turn the handle of the mill back and forth until all of the rutabaga is mashed. In a small saucepan over low heat, warm the cream, butter, molasses, ginger, allspice, and pepper, stirring with a wooden spoon to combine. Pour the mixture over the mashed rutabaga and stir to combine, but do not overmix. Taste for seasoning, and serve hot.

Source: Wendy