Christina Aguilera Addresses Britney Spears Conservatorship Drama

Published: Friday 21st Jan 2022 by Sam

Christina Aguilera is hot on the promotional trail for her new Spanish-language EP ‘La Fuerza.’

On her press trek, she sat down for an interview with radio host Enrique Santos. 

And while much of the discourse centered around the project, talk eventually turned to Xtina’s contemporary Britney Spears. 

The pair’s names have long been interlinked, dating back to their days on The Mickey Mouse Club and, of course, the launch of their respective Pop careers.

In recent times, the duo made headlines after Spears oddly appeared to take umbrage with Aguilera for…speaking well of her in the wake of her emancipation from the conservatorship that governed her life for 13-years.

At the time, the ‘Slave 4 U’ singer threw jabs at the 41-year-old for “refusing to speak up” before the legal mandate was dissolved – even though Aguilera is on record doing exactly that.

Still, Xtina didn’t shy away from addressing the topic of Spears when host Santos brought her up.

See what she had to say below…

Carefully but candidly navigating the matter, Aguilera said:

“I’d never want to speak out of term about somebody that I have so much respect and admiration for…

But I’m so happy…I couldn’t be happier for her. Every woman deserves to feel empowered and to own that for themselves, however they see fit.”

Check out the full clip.

Well said.

Your thoughts?

Comments 19

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  1. Farrah’s Luggage (8k Camila) January 21, 2022

    Too little too late PIGtina, Xtinct, Xpired. Trying to use Britney for promo for your flop EP that dropped today? Mess! So did the label not believe in your songs so they scrapped the album and made it an EP? 😂😂

    • marilyn monh-O-E ® 👠(#1 DIVA) January 21, 2022

      That makes no sense. The interviewer brought Britney up first💅🏾 Please use some logic, would ya?

      • Julia Child January 21, 2022

        Profiteroles with two chocolate sauces

        Ingredients
        50g/1¾oz butter, cut into cubes
        75g/2½oz plain white flour
        1 tsp caster sugar
        2 medium free-range eggs, beaten
        1 tsp icing sugar
        For the vanilla cream
        350ml/12fl oz double cream
        1 tbsp caster sugar
        ¼ tsp vanilla extract
        For the dark and white chocolate sauces
        100g/3½oz white chocolate, broken into pieces
        75g/2½oz plain, dark chocolate, broken into pieces
        250ml/9fl oz double cream
        Method
        Preheat the oven to 200C/180C (fan)Gas 6. Line a large baking tray with baking parchment and set aside.
        Pour 125ml/4fl oz water into a medium non-stick saucepan set over a low heat and add the butter. Sift the flour into a bowl and stir in the sugar.
        Melt the butter slowly in the water, then increase the heat and bring it to the boil. Immediately tip all the flour into the bubbling water and stir vigorously with a wooden spoon until the mixture forms a thick, smooth paste and leaves the sides of the pan. Remove from the heat.
        Continue to stir for 2–3 minutes, until the paste has cooled a little. Add the beaten eggs, just a little at a time to the choux paste, beating very well between each addition. The paste will become softer and more glossy as the eggs are added. (You can use an electric mixer to incorporate the eggs if you prefer.)
        Spoon 18 heaped teaspoons of the choux paste onto the baking tray. Space them well apart to allow for rising. If you dip the teaspoon into a jug of hot water every now and then, it will help prevent the paste sticking. Use a second teaspoon to push the mixture off the spoon and only the tray.
        Bake for 25-30 minutes, or until the buns are well risen and golden-brown.
        Remove the tray from the oven. Holding each bun with a clean, dry tea towel, turn upside down on a wire rack and make a 1cm/½in hole in the base by twisting the tip of a knife or poking with a skewer to allow the steam to escape. Leave to cool.
        While the profiteroles are cooling, make the white chocolate sauce. Place the white chocolate and 150ml/5fl oz of the cream in a small non-stick saucepan and melt over a very low heat, stirring regularly until smooth. Do not allow to overheat.
        Remove from the heat and leave to cool. The sauce will look quite yellow at this point, so pour into a jug and leave to cool for at least 30 minutes before using and it will become whiter.
        Make the dark chocolate sauce in the same way, using the remaining 100ml/3½fl oz of cream, and set aside.
        Make the vanilla cream filling for the profiteroles by whipping the cream with the sugar and vanilla until soft peaks form when the whisk is removed from the bowl. Spoon into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the cream into each choux bun through the base. Alternatively, split the buns and spoon the cream inside. Pile up on a serving plate and dust with sifted icing sugar. (The buns can be covered and popped into the fridge for up to six hours before serving if you like.)
        When you are ready to serve, stir three tablespoons of just-boiled water into the dark chocolate sauce, one tablespoon at a time, and heat gently, stirring until smooth and hot. Pour the dark chocolate sauce over the profiteroles. Drizzle the white chocolate over the top and serve immediately. (If the white chocolate sauce has become too firm to pour, stir in a couple of tablespoons of just-boiled water first.)

    • Marylins BACK 💅🏻👠 January 21, 2022

      😹😹😹💯💯💯💅🏻💅🏻 drag that chunky FLOP and it’s std ridden stan !!!

    • Urg January 21, 2022

      Xtina don’t owe Britney’s @$$ anything. Y’all Britney fans thinks the world owes Britney and we dont. Wonder where u derange fans going to be when she spiral out control again.

      • Julia Child January 21, 2022

        Traditional Simnel Cake

        Ingredients
        For the marzipan decoration
        225g/8oz icing sugar, plus at least 3 tbsp for rolling
        175g/6oz caster sugar
        350g/12oz ground almonds
        2 large free-range eggs
        ½ tsp almond extract
        1 tsp freshly squeezed lemon juice
        2 tbsp apricot jam
        For the fruit cake
        1 well-scrubbed orange, freshly squeezed juice and finely grated zest
        1 unwaxed lemon, freshly squeezed juice and finely grated zest
        500g/1lb 2oz mixed dried fruit
        100g/3½oz glacé cherries, halved
        225g/8oz self-raising flour
        2 tsp ground mixed spice
        3 large free-range eggs
        175g/6oz butter, softened, plus extra for greasing
        175g/6oz light muscovado sugar
        Method
        First make the marzipan. Sift the icing sugar into a large bowl and stir in the caster sugar and almonds.
        Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon until the mixture begins to come together. Use your hands to continue combining the mixture into a stiff, but pliable paste.
        Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth. Return to the bowl, cover tightly with cling film and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the egg mixture. (Please note: this recipe contains raw eggs.)
        To make the cake, put the orange and lemon juice in a non-stick saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and bubble for two minutes, stirring constantly until the liquid disappears. Remove from the heat, tip onto a large plate and leave to cool.
        Butter and line the base and sides of a 20cm/8in loose-based deep round cake tin with two layers of baking parchment. Mix the flour and mixed spice in a large bowl. Whisk the eggs together in another bowl.
        Preheat the oven to 170C/150C (fan)/Gas 3.
        Put the butter and sugar into an electric food mixer and beat for 3-4 minutes, or until very light and fluffy. You will have to push the mixture down a couple of times with a rubber spatula. (If you don’t have a food mixer, use electric beaters and a very large bowl. Do not use a food processor for this recipe.)
        Slowly add the beaten eggs, a little at a time, beating well after each addition. If you add them too quickly the batter may curdle, so you’ll need to beat in a couple of tablespoons of the flour mixture and then continue.
        Turn off the motor and add all the flour mixture to the batter in two batches. Beat in very slowly then remove the bowl from the stand, if necessary, and stir in the dried fruit and orange and lemon zest. Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Set the rest of the cake batter aside.
        Dust a sheet of baking parchment with sifted icing sugar. Divide the marzipan into three equal balls. Take one of the balls and roll out on the parchment into a circle around 5mm thick and about 2cm/¾in larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle around 1cm/½in larger than the tin.
        Place the round of marzipan carefully on top of the cake mixture in the tin, making sure it reaches the sides.
        Spoon the reserved cake mixture on top and smooth the surface. Wrap the remaining marzipan portions tightly in cling film to prevent them drying out.
        Bake the cake for about 1 hour 20 minutes, or until well risen, firm and golden-brown. If you are unsure about whether the cake is ready, poke a long metal skewer carefully into the centre. Try not to remove the cake from the oven for testing, or it could sink, but take care not to burn yourself.
        If the cake is ready, the skewer should come out clean. If not, close the oven and continue cooking for longer then test again. You may want to cover the cake loosely with some foil if the top is beginning to brown too much before it is ready in the middle. When it is cooked, remove the cake from the oven but leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to cool.
        To decorate, turn the cooled cake upside down and place on a baking tray or grill pan. (Turning the cake upside down will give you a flatter surface for decorating.)
        Heat the apricot jam in a small non-stick saucepan for one minute, until warm, stirring constantly. Remove from the heat. Dust a sheet of baking parchment with more sifted icing sugar.
        Take one of the marzipan balls and roll out on the parchment into a circle around 5mm thick and just a little larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle the same size as the tin.
        Brush the surface of the cake with the warm jam and cover with the marzipan circle. Flute or pinch the marzipan all the way around the edge. Using the tip of a knife, score a criss-cross pattern over the marzipan in two directions at roughly 2.5cm/1in intervals.
        Form the remaining marzipan into 11 balls to represent all the Apostles, minus Judus. Each of the balls needs to weigh 16-20g/½-¾oz so you will have a little marzipan leftover – you don’t want the balls to be ridiculously large. Dab one side of each ball with a little of the jam and place around the edge of the cake.
        Place the cake under a preheated hot grill – around 15-20cm/6-8in from the element – for 2-3 minutes, or until lightly toasted. Watch the marizpan carefully so that it doesn’t burn. Leave to cool.
        Transfer the cake to a board or cake plate and wrap with a wide yellow ribbon. Cut into slices to serve.

    • Grin January 23, 2022

      It must be hard to watch Christina release music and videos when Britney has all but retired. I understand and I feel your pain. At least you have videos of her shouting in the dark in her bathroom.

  2. marilyn monh-O-E ® 👠(#1 DIVA) January 21, 2022

    It’s annoying that the interviewers addressing Britney every time. Glad Queen Xtina keeps her cool and handling it well💅🏾

    • Kalendra Pryor January 21, 2022

      Britney Spears is a retarded clown

      She needs someone to control her bcuz OBVIOUSLY she is incapable

      Christina Aguilera is NOT your friend.. y’all aren’t 7 on the Mickey Mouse club hun..
      She doesn’t have to say S***, she doesn’t know you forreal… and they’ve never done a song together

      U mad at everyone but yourself.. u allowed this to happen.. you allowed ur children to be taken away and from what I hear, they HAPPY with their fathers..

      Good luck.. she’s the white female Kanye west without the lyrical genius

      • Julia Child January 21, 2022

        NEW ENGLAND CLAM CHOWDER

        Ingredients

        4 center-cut bacon strips
        2 celery ribs, chopped
        1 large onion, chopped
        1 garlic clove, minced
        3 small potatoes, peeled and cubed
        1 cup water
        1 bottle (8 ounces) clam juice
        3 teaspoons reduced-sodium chicken bouillon granules
        1/4 teaspoon white pepper
        1/4 teaspoon dried thyme
        1/3 cup all-purpose flour
        2 cups fat-free half-and-half, divided
        2 cans (6-1/2 ounces each) chopped clams, undrained

        Directions

        In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
        In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
        Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

    • Julia Child January 21, 2022

      Easy Dutch Oven Minestrone Soup

      Ingredients

      2 cans (14-1/2 ounces each) beef broth
      1 jar (24 ounces) marinara sauce
      3 cups frozen mixed vegetables, thawed
      1 can (15-1/2 ounces) navy beans, rinsed and drained
      24 frozen fully cooked Italian meatballs, thawed
      5 ounces frozen chopped spinach, thawed and squeezed dry (about ½ cup)
      1 package (9 ounces) refrigerated cheese tortellini
      Shredded Parmesan cheese

      Directions

      In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.

  3. marilyn monh-O-E ® 👠(#1 DIVA) January 21, 2022

    Bring that conservatorship back. Britney is still mentally unstable. She deserved to be chained up. Diva is sending her a dog collar and Sam will put it on her. 💅🏾

    • Julia Child January 21, 2022

      Duck a l’orange

      Ingredients
      ½ large orange
      1.8kg/4lb whole ready-to-roast duck
      2 tsp flaked sea salt, plus extra to season
      2 bay leaves
      ½ onion, cut into four wedges
      freshly ground black pepper
      For the sauce
      ½ onion, peeled and thinly sliced
      4 tbsp orange liqueur, such as Cointreau
      75ml/2½fl oz red wine
      1½ large oranges, freshly squeezed juice only (around 150ml/5fl oz)
      3 tbsp orange marmalade
      2 tsp cornflour (if you want a thinner sauce only use 1 tsp)
      Method
      Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside.
      P**** the duck skin all over with the tip of a skewer to help release the fat. Don’t p**** too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes.
      Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp.
      Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes.
      While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour.
      Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan.
      Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately.

    • Joaquin Johnson January 22, 2022

      This comment is hilarious 😂😂😂. I agree they need to before she gets out of control again.

  4. Santo Salvame January 21, 2022

    She handled it really well. Besides the interview was about her EP (The first of three to come) Hopefully people stop with the stupid comparisons. Xtina DID post what she thought on Twitter and IG while ago.

  5. True Tea January 21, 2022

    Christina has nothing to do with Britney’s Jerry Springer drama. How petty of them. This mess happened 20+ years ago.

    Fugg handling it well, Christina need walk off the minute they ask her. It’s time to make an example.

    • Julia Child January 21, 2022

      Polenta Pork

      Ingredients
      2 tbsp sunflower oil
      12 rashers thick rindless smoked streaky bacon
      600g/1lb 5oz skinless spicy chilli sausages or soft cooking chorizo
      3 onions, halved and finely sliced
      2 tsp paprika (sweet)
      1 tsp hot smoked paprika
      250g/9oz quick-cook polenta
      1 tsp flaked sea salt, plus extra to season
      50g/1¾oz butter, cubed, plus extra to grease
      100g/3½oz parmesan cheese, grated
      100g/3½oz mature cheddar cheese, grated
      freshly ground black pepper
      Method
      Pour one tablespoon of the oil into a large non-stick frying pan and fry the bacon rashers in two batches over a medium heat for two minutes on each side, or until browned and beginning to crisp. Drain on kitchen paper.
      While the bacon is frying, separate the sausages, if necessary, and squeeze each one out of its skin. Add the sausagemeat to the frying pan and stir in the sliced onions.
      Cook over a medium heat for 10-12 minutes, stirring regularly to break up the sausagemeat and brown the onions. Stir in the paprika and hot smoked paprika and cook for one minute more, stirring constantly. Set aside.
      Preheat the oven to 200C/190C (fan)/Gas 6. Lightly butter a shallow two litre/3½ pint ovenproof dish, such as a lasagne dish. Snip the cooled bacon into 3cm/1in lengths with kitchen scissors and set aside.
      To make the polenta, pour 1.5 litres/2½ pints of water into a large saucepan and stir in the salt. Bring the boil and stir in the polenta with a wooden spoon. Take off the heat and continue to stir for a further four minutes. You will begin to feel the polenta swell and the mixture getting thicker, but it should remain pourable.
      Add the butter and three-quarters of the grated cheese. Stir vigorously until the cheeses melt and the polenta looks creamy. Season with lots of salt and pepper. Pour a third of the polenta into the base of the prepared dish and spread evenly with a rubber spatula. (The polenta will thicken as it cools, so it is important to work fairly quickly.)
      Spoon half of the sausagemeat mixture evenly over the top. Scatter with half of the bacon. Pour just half of the remaining polenta over the top of the sausagemeat and bacon and spread to the corners of the dish.
      Spoon the rest of the sausage and the bacon pieces on top. Finish with the remaining polenta, but don’t take it quite all the way to the sides, so you can see the sausagemeat mixture peaking from underneath.
      Scatter with the reserved cheese and bake for 30 minutes, or until golden-brown and bubbling. Serve with a large mixed salad, tossed with a good dressing.

      • Niko Noah January 21, 2022

        I’m loving the shade of you posting recipe’s!!!! LOL!!!! Dying laughing…!!!!

        I don’t get the joke though.

  6. Niko Noah January 21, 2022

    I love the shade of Julia Child posting recipe’s!!!! Dying laughing!!!! LOL!!!!

    I don’t get the joke though.

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