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[LA BODEGA] QUARANTINE TALK: Bags The Boss

WELCOME TO QUARANTINE TALK, WHERE WE’VE HELD VARIOUS CONVERSATIONS WITH ARTIST’S & GROUPS FROM AROUND THE WORLD VIA ZOOM, EMAIL, SOCIAL MEDIA EVEN PLAIN OLD PHONE CONVERSATIONS.

WELCOME TO THE 19TH EDITION OF QUARANTINE TALK.
THE ARTIST WE HAVE TODAY IS BAGS THE BOSS FROM QUEENS, NEW YORK.
YOU CAN CHECK OUT OUR CONVERSATION DOWN BELOW.

Who Is Bags The Boss?

SOMag: What is your Name? Where you’re from and what first got you interested in the entertainment industry?
BAGS THE BOSS: My name is Bags The Boss and I’m from Southside Jamaica Queens. What got me interested in music were my friends. They used to play rap music around me everyday. I liked it so much I ended up trying to imitate it. After that, I started writing about my own experiences. 

SOMag: Who and/or what inspires you to create? 
B. Anything can inspire me. I could be walking down the street, see a dope car and get inspired. I could trip and fall down while taking a walk. I’m inspired! (laughs). Literally anything. 

SOMag: How would you describe your sound?
B. I would say my sound is more motivational and sharing person experiences. 

SOMag: What is your creative process like?
B. All I need is a dope beat that I feel like writing to.  I go off of the vibe so that I’m not forcing anything. There are some days I might not have anything. Then some days I cant stop. 

SOMag: What artist(s) would you like to collaborate with?
B. Rick Ross, Jim Jones, and Drake. 

SOMag: What is one message you would give to your supporters?
B. Keep supporting, I got a long way to go. 

SOMag: What is the most talent/skill you have that most people don’t know about?
B. I record all my records, I make all my artwork and I’ve edited some of my videos. 

SOMag: What would you be doing right now, if you weren’t doing music?
B. Probably designing clothes and putting all my time into that. 

I admire my father for his work ethic and foolish pride.  I admire anyone with the balls to go after what they want. 

Bags The Boss

SOMag: What is the best advice you’ve been given?
B. Save your money. We end up spending money on the wrong things most of the time. 

SOMag: If you could change anything about the industry, what would it be?
B. I’d change streaming. What they don’t tell you is that streaming payouts are low which and why they vary from service to service. 

SOMag: What’s next for you, where would you like to see yourself next year?
B. I would love to reach the next level of my career. Making moves and continuing to push forward. 

SOMag: What is your social media? How can people get in contact with you?
B.@Bagstheboss on everything ??

CELEBRATING HIP-HOP, LIFESTYLE AND CULTURE THIS IS STRAIGHT OFFICIAL.COM

#GetSOM via @djgojabean @StraightOfficialMag @BagsTheBoss
#BagsTheBoss #QuarantineTalk #GojasBodega #Interviews

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[Food] Coquito (Puerto Rican Eggnog)

With the holiday’s fast approaching its only right we get our parties & family events ready for some good food & cocktails.

Our Cocktail today is COQUITO aka Puerto Rican Egg Nog. This is a Puerto Rican staple just in time for the holiday season! Mixed with your favorite rum or alcoholic beverages, this drink can surely turn a dull holiday party into a great time!

Please Drink Responsibly

A rich and creamy, no-egg, coquito recipe made with rum and coconut milk.

This simple & tasty Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!

PREP TIME: 20 minutes

COOK TIME: 5 hours

TOTAL TIME: 5 hours 20 minutes

INGREDIENTS

  • 4 oz raisins
  • 1 1/2 cups dark rum
  • 2 cinnamon sticks
  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can cream of coconut (Coco Lopez)
  • 1 (13.5 oz) can coconut milk
  • 4 oz evaporated milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons shredded coconut, optional

INSTRUCTIONS

  1. In a large pitcher with a lid (or two large jars with lids – this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour. 
  2. In a blender, puree all the other ingredients.  Pour into the bottle and shake well to combine with rum/raisins mixture. 
  3. Chill for at least 4 hours & store in an airtight container in a refrigerator for up a month.. 
  4. Must shake vigorously before pouring. 

NOTES: recipe note: cream of coconut is commonly made by Goya or Coco Lopez. It is a very thick, sweetened coconut milk with chunks of shredded coconut in it. This is not the same as coconut cream that only has coconut listed on the ingredients.

NUTRITION INFORMATION:

YIELD: 12 servings 
SERVING SIZE: 1 serving

Amount Per Serving: 
CALORIES: 218
TOTAL FAT: 12g
SATURATED FAT: 10g
TRANS FAT: 0g
UNSATURATED FAT: 1g
CHOLESTEROL: 7mg
SODIUM: 47mg
CARBOHYDRATES: 16g
FIBER: 1g
SUGAR: 12g
PROTEIN: 2g

A Big thank you to my great friend Jessica for the ingredients – https://thenovicechefblog.com/about/

#GetSOM Via @DJGojabean @StraightOfficialMag #Coquito #PuertoRicanEggNog #HolidayBeverages

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