Tyga’s Ferrari Gets Repossessed

Tyga is in trouble with the repo man, once again.

The rapper’s Ferrari was reportedly repossessed on Tuesday (Aug. 30) while T-Raww and his girlfriend Kylie Jenner were shopping for a Bentley in Calabasas, according to TMZ.

While they browsed new rides, a repo rep arrived and drove the car off using a spare key. When they discovered that the Ferrari was gone, one of Tyga’s friends gave the famous couple a ride back home.

The exotic red whip was repossessed because the MTV star “missed a couple of his lease payments.”

Last year, T-Raww purchased a Ferrari for Jenner’s birthday. Earlier this month, he reportedly copped a new Maybach for Jenner.

But this isn’t the first time Tyga has faced similar car troubles. In April, TMZ reported that he was over $400,000 in the hole for a Lamborghini Aventador. In February, the rapper’s Bentley Mulsanne was also repossessed.

His financial woes don’t stop there. Tyga also recently settled a lawsuit with his former landlord for $480,000 in unpaid rent and damages on a Malibu home.

Source: www.rap-up.com

It Goes Down in LeBron’s DMs!


Hot Topics.

Lindsay Lohan got engaged to a 22-year-old Russian heir, Egor Tarabasov.

Is this a marriage that will last?

Then, Megan Fox reveals that Brian Austin Green is the father of her 3rd child. Can a baby save their marriage?

Plus, LeBron James was busted for sending a private message to a model on Instagram. Was he making a move or was it just an innocent text?

Source: Wendy

Chris Brown Released From Jail on $250,000 Bail

Chris Brown is out on bail.

The singer posted $250,000 to be released from jail on Tuesday night after being arrested for assault with a deadly weapon at his Tarzana home earlier in the day.

Former beauty queen Baylee Curran told authorities that Brown threatened her with a gun after she admired jewelry in his home. Officers arrived at the residence at approximately 3 a.m. on Tuesday and stayed there until a search warrant was obtained in the afternoon.

During a lengthy standoff with police, Brown reportedly threw a duffel bag out of his home, which is said to have contained two guns and drugs. Multiple sources claim the singer yelled “come and get me” after throwing the bag.

Brown took to social media to proclaim his innocence in since-deleted videos. “I stay out of the way, take care of my daughter, do work,” he said. “I don’t even fuck ugly bitches, triflin’ bitches. Whatever the fuck it is, I’m not on that, bro…I’m innocent. Fuck everybody.”

Brown’s attorney Mark Geragos tweeted an update after Brown’s release. “Thanks to everyone for their support and well wishes,” he wrote. “Chris is out and well. The allegations against him are demonstrably false #TeamBreezy.”

Brown is set to appear in court on Sept. 20.

Ray J, who was detained at Brown’s home during the incident, came to his defense. “I’m real upset about today,” he said in an Instagram video. “I’m not happy with how things are handled and how people can take a false story and blow it up into something way more than what it should be.

He continued, “I support the homie Chris and I support the whole movement. This shit gotta change. It can’t be like this every time somebody yipping and yapping tryna get an extra buck. It turns around and it’s all bad on us.”

Real friends!!!!! The world will see!!! TRUST ME

A video posted by 1 YOU ❤️ 2 HATE (@chrisbrownofficial) on Aug 31, 2016 at 1:15am PDT

Source: www.rap-up.com

Stream G-Unit’s ‘The Lost Flash Drive’ Mixtape

DJ Whoo Kid has found G-Unit’s Lost Flash Drive and now the whole world can hear it.

Filled with unreleased material from the squad, the 12-track project features Lloyd Banks, Tony Yayo, Young Buck, Kidd Kidd, and 50 Cent, whose only appearance is on Phresher’s “Wait a Minute (Remix).”

Yesterday, the crew unleashed “Set the Pick” to set the tone, previewing the project’s release. At the time, Whoo Kid explained how the effort came to be.

“Me and Tony Yayo stumbled across a hard drive at the G-Unit offices recently that contained lost music and lost footage from the G-Unit Radio Series,” he told XXL. “Getting 50, Banks, Buck, and Kidd Kidd on board to release these classics to the world, it’s just something for the fans to embrace.”

During the Q&A, he also said there were corrupted files that had to be redone. Now, it seems those glitches have been fixed and the tape is here. Stream The Lost Flash Drive below.

Source: www.rap-up.com

Chef Laura Vitale Recipes


In the Kitchen.

Internet sensation Laura Vitale shows us how to make her Vegetable Pasta al Forno & Crispy Ribollita!

Vegetable Pasta al Forno

Vegetable Pasta al Forno

1/3 cup unsalted butter
1/3 cup all-purpose flour
4 cups whole milk
Freshly grated nutmeg (about 1/8 teaspoon)
Salt and ground white pepper

2 tablespoons olive oil, plus more if needed
1 red bell pepper, diced
1 medium zucchini, diced
1 yellow onion, diced
4 cups sliced mushrooms
2 cloves garlic, chopped

For the bechamel: In a large saucepan over medium heat, add the butter and let it melt. Add the flour and stir until it is incorporated in the butter. Cook, whisking constantly, until there are no lumps, about 2 minutes. Add the milk, whisking often, and cook the mixture until thick enough to coat the back of a spoon, 5 to 6 minutes. Season with the nutmeg, salt and white pepper to taste and set aside.

For the veggie mixture: In a large skillet over medium-high heat, add the olive oil and allow it to get nice and hot. Add the pepper, zucchini and onion and cook until they have softened and developed some color, 4 to 5 minutes; remove to a plate.

Add a touch more oil (if needed) and allow it to get hot, and then add the mushrooms. Cook, stirring occasionally, until they have cooked down, 4 or 5 minutes. Reduce the heat to medium and add the garlic along with the partially-cooked pepper, zucchini and onion. Season with salt and white pepper to taste and cook 5 minutes. Stir in the spinach and set the mixture aside.

Crispy Ribollita

Crispy Ribollita

3 tablespoons olive oil
2 cups butternut squash, peeled and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
1 yellow onion, cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 14-ounce can cannellini beans, drained and rinsed
One 14-ounce can crushed tomatoes
One 3-inch rind Parmigiano-Reggiano
4 cups vegetable stock
3 cups shredded Savoy cabbage
3 cups roughly chopped kale
4 cups stale Italian bread cubes (crust removed; 1-inch pieces)
Light olive oil, for shallow frying

7 ounces burrata cheese
Freshly grated Parmigiano-Reggiano
Freshly ground black pepper

1/2 pound San Daniele prosciutto, sliced paper-thin (but not see-through nor shredded)

Pour the olive oil in a Dutch oven over medium heat and allow it to heat up just a bit. Add the butternut squash, carrots, celery and onions and sprinkle lightly with salt and pepper. Saute until they develop some color and cook down a bit, about 10 minutes. Add the garlic and cook for 1 minute. Add the beans, tomatoes, Parmigiano rind and 3 cups of the stock. Bring to a boil, reduce to a simmer and cook for 15 minutes. Remove the Parmigiano rind. Add the cabbage and kale and simmer for an additional 20 minutes. Check the soup for seasoning and adjust to taste. Add the bread and press it into the broth to absorb. Simmer for 5 more minutes. If the bread still seems dry, add the remaining cup stock (it should have the look of bread pudding).

Cool the ribollita to room temperature before placing it in a large bowl. Cover and refrigerate for a few hours.

Preheat the oven to 200 degrees F. Add 2 tablespoons light oil to the bottom of a 10-inch nonstick skillet and preheat it over medium-high heat until hot. Using two spoons, spoon 1 1/2 to 2 cups ribollita into the skillet to cover the bottom. Flatten it a bit and let it cook until both sides are deeply golden brown and crispy, 4 to 5 minutes on each side. (Don’t worry if the ribollita breaks as you are flipping it with your spatula; just continue to cook until browned on both sides.) Transfer to a baking sheet and keep warm in the oven while you cook the remaining ribollita in the same manner.

For serving: Add the crispy ribollita to a platter. Top with the burrata, freshly grated Parmigiano-Reggiano and freshly ground black pepper. Cut into wedges and serve the prosciutto alongside.

Source: Wendy