Bon Appétit

Bon Appétit is a monthly American food magazine. An interview with Lupe Fiasco was conducted in 2012, in the section 'My Morning Routine,' where they talk with celebrities.
== Article ==
If I'm doing my due diligence, I wake up for the fajr prayer--I'm Muslim, and it's the first morning prayer. It happens before the sun comes up.
If I'm not, though, and it's been a long night, I'll probably wake up at 11 o'clock.
I enjoy a good breakfast--I do some eggs, and I'm definitely a toast guy. But I have to have apricot jam. I don't mean as an accoutrement--not as a condiment--but as if it's bacon. Like it's a real part of the meal. I can eat spoonfuls of it. I like Smucker's. Sarabeth Jams are good, a little fancy shmancy, and I do that sometimes. But I usually stick with Smucker's.
I always read the BBC for mainstream news, and then Cryptogon is where I get my underground anarchist news. Then I turn on the Velocity channel, which is the Discovery channel's sub-channel for cars and automotive stuff.
My mom was a chef, but my father was a straight fast food guy. So you knew, if we were with my father, we were eating out. But my mom's a good cook, and wouldn't splurge. She'd be real basic: lentils, rice, eggs and rice, or she would make these White Castle-style little sliders. Every so often, she would dip off to gourmet land, challenging us with some tofu or a machination she learned in school.
There are two things I can make well. There's this scallop dish I can throw down on real tough--a stir-fry Chinese hybrid-type thing I'm really badass at. And there's a spaghetti dish I learned watching Anthony Bourdain. It's just spaghetti and onions, a Sicilian dish, and I am f$%king awe. some. at it. You take five or six onions--full-on, grapefruit-sized onions--and cook them super slow in butter, some oil, a little bit of garlic, and some apple cider vinegar. You normally cook it all down with wine, but I don't use alcohol, so I substituted the cider for that. The onions lose all their acidity and harshness because you cook it for f$%king three hours, and it becomes this super-sweet sauce in itself. It's so good.
I do restaurants differently depending on what city I'm in. I just went to Europe and went all Michelin Stars. Brussels, Barcelona, Paris--all high-class dining. It was a little odd: I would just get tables for one, and it would just be me, eating some world-class, 200-euro meal. But they were great. If I'm in New York, I'll just go to Katz's and get some big messy sandwich. But in Chicago, it's [Gibsons Steakhouse].Dean, Sam (November 16, 2012). "What Rapper Lupe Fiasco Eats for Breakfast". Bon Appétit.
== References ==
Category:Magazines