Category Archives: cookery


Animal/meat related posts from modblog:

A Tattoo Good Enough To Eat 

Hen Tattoos

The first one mentions the vegan sleeve I enthused over a while ago. I much prefer the vegan sleeve, partly because of subject matter but also the vibrancy of it. Part of the attraction and art of good food and things from the earth is their colour. But, also the subject of the black and white sleeve is veal demi-glace, which is a stock/sauce that is combined with espagnole or something. Basically, it has veal in it, and veal-production is a cruel industry. The tenderness of the veal meat comes from lack of muscle usage and how do you restrict muscle usage? Restrict the area with which the animal can move around in. Cruel? Yes.

Luckily for consumers that eat meat but also have a conscience, there is a push towards ‘rose veal’. Industrial veal is white, whereas because rose veal calves have actually been able to move, their meat is pink, hence the name. I would still only encourage people to buy organically certified rose veal, to ensure the calves and their mothers have been kept in good conditions.

The hen tattoos are gorgeous. I’ve probably mentioned my bird-fancying (haha) before. Most birds are just very cute. I really like chickens and would love to keep some, even though we have a cat. Apparently, chickens can defend themsleves against cats with a peck, which shouldn’t be needed to deter Tom, who was scared of -and chased by a- domestic rabbit on a daily basis.

Also linked on the hen tattoo page was Twwly’s DIY chicken rearing site, which I strongly encourage everyone to look at. It shows how animals should be raised and how good home grown food can be. Which reminds me, it’ll be veg sowing season soon. I hope to grow tomatoes, spinach, basil and chillies. We will be growing other veg, but to start me as an independent grower off, its best that I grow things I will actually eat!

Still vaguely on the topic of meat, I bought this:

  Paul Frank ‘Bob Braces Dog Picnic’ Watch

How brilliant is it??? It is a dog eating a sandwich on a watch. One of the straps has hotdogs on it! Sod your stainless steel fancy ‘grown up’ watches. I want mine to have an orthodontically challenged dog on it.

I know I posted a while ago of some Russian doll twill tape I bought a while ago, intending to use my current watch face to produce my own new watch. I was having a bit of a dilemma over how to attach the fabric/ribbon round the watch for easy washing (my job can get messy) and battery changes. No need to worry, fate sorted out my watch for me. Half way through my Saturday shift I noticed I could actually touch the hands of my watch, meaning the watch glass had either pinged off somewhere or had smashed into someone’s bag or the freezers. God knows. Anyway, I am one of those people who becomes surgically attached to their watch. I don’t have time at the mo to fanny about with designs and finding a suitable watch face with appropriate loops for the ribbon.

I didn’t like spending £45 on a watch, but Paul Frank is a quality brand, the straps are man-made not leather, it has a dog eating a sarnie (did I mention that already?)  and how oftendo I buy watches? My last watch was bought ages ago out of the Argos catalogue. It broke, so it was sewn back together, the fake leather ‘thongs’ started falling apart and off, still I kept it. I do not let go easily.


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Filed under body modification, cookery, fancy stuff, food, mine- all mine, nerdy, organic, trinkets

Two things that are awesome.

The first is nerdy, the second was yummy.

Awesome Thing No. 1 – Me being allowed near historical objects, viz:

The object is a slater’s knife, used surprisingly enough for cutting and applying slate for roofs (I’m convinced the plural of roof should be rooves but hey.). Its forged from iron and has a wooden handle core. It was corroded, the wood was dry and brittle and had previously suffered from wood-boring insect infestation. There was also something that had been spilt on it.

3-in-1 oil, some wire wool, white spirit, Synperonic A7 (a detergent) and Renaissance Wax later and I had this in my grubby gloved paws:

Even if you know zilch about conservation or couldn’t quite frankly give a crap, you have to admit that for a first try, thats pretty neato. The aim was to make the object stable but also aesthetically pleasing, without making it look un-natural. I could have used the airbrasive machine and blasted the corrosion off, and I would have ended up with a shiny grey knife. But you don’t expect a century-odd old piece of building equipment to be nice and shiny do you?

Awesome Thing No. 2 – The last time I ever drunkenly agree to bake a complex cake

Okay, this wasn’t a solo effort. I managed to snaffle my pallypals Jules and Beth to help and make a bit of a nice day of it. It was for our friend Phil, Chap-reading, winkle-picker-wearing, vinyl aficionado Noughties Mod and his Modtastic 19th birthday party. The drunken agreement was made after a few free karafes of wine on the last night in Athens.

The recipe was from the newly boycotted Delia ‘I can’t get into the politics of food’ Smith, from a tatty old book of hers my parents bought when they moved in together in the early 80’s. My fresh distate for Delia happened last week when it became apparent that her new book ‘How To Cheat At Cooking’ was essentially about creating ready meals (i.e. tinned beef mince with frozen mashed potato in the oven apparently makes a ‘cottage pie’. AS IF)

Don’t even get me started on the varying comments she has made about organic food and animal welfare recently.

Luckily, I can remember the cake recipe off by heart so HAH. Its a chocolate cake, covered in chocolate buttercream, black icing record, liquorice stylus (we had to go tot local shops in order to get a sherbet fountain for this!), Jelly Tot knobs (Jelly Tots are now veggie, before you ask) and icing speakers/dials. Yum.

The cake was fantastico. So much so I found myself scraping the leftover buttercream out of the lid of a biscuit tin I brought it in at 2am whilst drinking a can of cider. Good times.


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Filed under Arty-farty, cookery, cute, fancy stuff, food, fun-times, handmade, mine- all mine, nerdy, organic, photos

It ain’t what you do its the way that you do it…

You know how I love food right? I love eating it, cooking it, growing it and debating the ethics of it. I’ve recently had two very good meals, made with roughly the same ingredients (using up stuff in the fridge) and thought I’d share them with you. These arent recipes, because unless its baking my Dad and I very very rarely measure ingredients. We just lob them in the pan.

First up: Mediterraneanish cakes

Make a bit of mash potato (I used very little because the texture of mash makes me want to hurl, but it is a very easy binder)

Shallow fry in some good oil some chopped garlic and red onion and some ‘Cheatin’ Chorizo Chunks (bought as an experiment after my Dad’s free-range/organic pigmeat epiphany)

Lob some mash in the pan with the smelly oniony stuff, some Philly cheese (I used the new organic version) , torn spinach and torn mozzarella (ditto on the organic, now only available in Lincoln from Morrisons so we buy like 10 bags and then freeze them)

I also put in some tomato puree to give it a nice rosy colour, but thats optional. Season with dried/fresh herbs, salt and pepper. You’re not stupid, you can guess how to season stuff.

Split the mixture into portions and make ‘patties’ on a chopping board dusted with flour. I found a nice size was about 8cm in diameter. Spread beaten egg on both sides using a pastry brush and quickly cover it in breadcrumbs before it disintegrates into a mess in your hands. Chuck it in the oven until both sides are golden brown. I made two and served it with a bit of Danvil Organic Tofu Ravioli we had kicking around.

By the way, the organic tortellini I mentioned in a previous post is great value. You get approx 45 bits in the packet and they puff up so much when cooked that you only need 15 or you’d burst! Then all you need is some seasoned chopped tomatoes/white sauce and wahey!

Anyway, second meal, which was lovely comfort food after work on Sunday. Like I said, the ingredients are similar because we were using up things.

Tomato and veg pasta thingy. Like a fake lasagne.

Boil pasta (We used wholewheat fusili). Shallow fry chopped red onion, garlic, that chorizo stuff (nice and smoky and spicy) and aubergine chunks. Chuck chopped tomatoes in and simmer on a low heat to remove excess water. I actually put in a bit of Heinz Tomato & Chilli Ketchup as well, its a cheap way to add extra richness and subtle spice. Season to taste. Add pasta and then put the mixture into small ceramic dish.

Tear spinach into pieces and layer on top of the tomatoes and pasta. Add some yoghurt above the spinach (its optional, but as this doesn’t have a cheese sauce, I found this stopped the upper layer of ingredients turning into mush. The cooked yoghurt takes on consistency of I dunno, cottage cheese?). Cover with breadcrumbs and top with sliced mozzarella and bake until golden brown and bubbly.

Also food related:

Vegan Sleeve – BMEzine Modblog

How beautiful and vibrant and just so bloody wonderful is this tattoo?! VERY! Even if you hate tattoos you’ve got to admit, that’s a nice piece of visual sweetness! Mmmmm, fruit.


Filed under body modification, cookery, food, organic, other people

Fowl Play

New Softwear purchases:

KAOS earskin – Olive 0g/8mm £6 per pair

KAOS white leopard print plug – 8mm £13.50 per pair

Yum. I have a plug fetish, which would explain why I now get 10% off every bodyartforms order (that means I have spent an obscene amount, but Leo’s Industrial Strength titanium eyelets were expensive. Gorgeous, but expensive)

I also have a fetish for Kaos earskins. I have them in violet, pink and black. And now olive to go with my purple ones! (I have ordered a olive cardigan and dark purple u-neck tank off American Apparel, it is a brilliant colour combo)

In other news:

Jamie Oliver, he of the campaigns to have Britain not eat shit, is doing a one off prog called ‘Jamie’s Fowl Dinners’, on Channel 4 on January 11th. In it, he will highlight the utter waste of time that is intensive poultry farming. If you can buy a whole chicken for £3, it says that there is something very wrong with the way it was raised (and by that I mean in an airless, lightless barn getting ammonia burns from sitting in their own crap and other dead birds all day).

You know what, if you can’t afford to buy good, free-range meat to eat, then you shouldn’t be eating it so often. 30-odd years ago you had a whole bird on a Sunday and made it last till mid-week. You didn’t shove ‘chicken’ down your mush every day.

If I sound like an irritating vegetarian bunny-hugging arsehole, that’s because I am. I value what food I eat much more that what TV my parents have, or what car sits on our driveway. (its an S-reg red Seat Ibiza by the way, and it is the cutest car in the world. My Mum’s furry car seat covers circa 1981 are a bit…strange, but I don’t drive so I can’t really tell her not to use them)

People who live in 5 bedroom fancy houses shouldn’t eat ‘smart-price’ food (or wear Primark clothes, but I suppose it leaves more money for the flash 5-star hotel so hey, who cares about human rights and suicidal cotton farmers? I’ll have another Mojito, Juan.)

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Filed under body modification, champion of loons, cookery, food, organic, trinkets

Alright Ginge, hows your *beep*? No, its ‘Ginger’ like Ginger Rogers. Its not ‘ginge’. I’m out of a bottle anyway.

I’m going to make a rough estimate here. I think I made over 200 gingerbread stars last night. I know. There was me looking at the dough and thinking “pssh, I’m never going to have enough to take to university chums, work lovelies, family and friends”. However, my pally pal Jenn and I used the recipe in the summer and although we made some very deformed looking gingerbread men, it did make a lot. But not as much as this!

The recipe is from, and it is here. It is just the right amount of ginger, but I may have overbaked a few batches so some are gingerbready and some are gingerbiscuity. But all are covered in G&B milk chocolate, so yum.

So, if I come back from Festive Family Fun-times this weekend (I’m off work, HUZZAH!) and find that all my uni friends (do not be mistaken, I have some) and all my work chums have dropped dead well then I am sorry. Alright?

p.s. They do taste nice. After taking a few pics I may have snaffled one. mmmm.

p.p.s They were originally going to have those silver sugar balls in ear corner but a. I would have been at least 50 years old by the time I would have finished decorating them and b. they have dead pigs in them. WHY DO SUGAR BALLS HAVE GELATINE IN THEM??? Its not even like they are chewy. Bloody people putting dead in everything they can. Hundreds and thousands are much more festive though. And e-numbered.

Oh, and on the body-modification front, Shannon Larratt posted this awesome pic on Bodytwo:

Atypical/Untried Modification Ideas

Aesthetically, I think that its gorgeous. I’m good with needles (that doesn’t mean that my mods didn’t hurt, but that its didn’t put me off), but I can’t see myself being sewed into. I do love ‘stitched’ tattoos which emulate the effect, but I would love to see more people experiment with this technique. If the ‘stitches’ could be made to be permanent, rather than leaving ink/pigment behind and then disintegrating, I wonder if it would be akin to implants, as depending on the thickness of stitch used, would it create a 3D effect on the skin?

p.p.p.s (is this right? To hell with grammar) The title of this post is lyrics to the weird B-side of Spice Up Your Life (hurray spice girls) called Spice Invaders.

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Filed under body modification, cookery, craft, handmade, mine- all mine, photos