easter sunday me and carl walked to his mum's house for dinner and stuff.
Saturday, April 30, 2011
Friday, April 29, 2011
PHOTO DUMP PART ONE = SPRING TIME IN ROCHESTER
i just emptied my camera. here's some pictures from a couple of weeks ago when me and emma walked to rochester for some reason or other (i've forgotten now..)
Wednesday, April 20, 2011
Saturday, April 16, 2011
NEW ZINE
I'M DRAWING A BLANK, my ‘comic’ zine finished & printed. £1, 16 pages, limited edition of pink covers and then it's plain white once those run out (i managed to find a couple of pink sheets left over for typical grrls flyer & poster printing. it will be available at london zine symposium tomorrow at the vampire sushi table, and on the website some time next week.
i'll also be doing YOUR PRETTY FACE super packs = 6 issues for £10 (usually £2 each) and if you spend a tenner or more at the distro you get a free copy of VAMPIRE SUSHI #1 (otherwise it's 50p)
Tuesday, April 12, 2011
I LOVE PIZZA.
FUN PITTA PIZZAS
serves 4
prep time: 15 minutes, plus defrosting time
cook time: 15-17 minutes
* 250g (½ x 500g) pack frozen mixed peppers* 100g smoked bacon lardons
* 6 wholemeal pitta breads
* 175g double concentrate tomato purée
* 2 x 125g packs basics mozzarella cheese ball, torn into pieces
* 100g tinned sweetcorn, drained
* 167g (½ x 335g) pack cherry tomatoes, quartered
* ½ x iceberg lettuce, shredded.
1. defrost the frozen mixed peppers for 1 hour, then pat them dry with kitchen paper.
2. preheat the oven to 200°c, fan 180°c, gas 6. heat a non-stick frying pan, then dry-fry the lardons for 5 minutes, until browned. remove from the pan and set aside.
3. using a knife, cut 6 wholemeal pitta breads in half horizontally and place on a baking tray, insides facing up. spread the tomato purée over the pitta halves. top with the bacon lardons, mozzarella cheese, sweetcorn, cherry tomatoes, peppers, arranged as you wish.
4. place in the oven and bake for 10–12 minutes, until the cheese is melted. serve with the shredded iceberg lettuce.
make it veggie… try swapping the bacon lardons for 200g sliced mushrooms, fried in a little vegetable oil.
from sainsbury's weekly meal planner.
serves 4
prep time: 15 minutes, plus defrosting time
cook time: 15-17 minutes
* 250g (½ x 500g) pack frozen mixed peppers* 100g smoked bacon lardons
* 6 wholemeal pitta breads
* 175g double concentrate tomato purée
* 2 x 125g packs basics mozzarella cheese ball, torn into pieces
* 100g tinned sweetcorn, drained
* 167g (½ x 335g) pack cherry tomatoes, quartered
* ½ x iceberg lettuce, shredded.
1. defrost the frozen mixed peppers for 1 hour, then pat them dry with kitchen paper.
2. preheat the oven to 200°c, fan 180°c, gas 6. heat a non-stick frying pan, then dry-fry the lardons for 5 minutes, until browned. remove from the pan and set aside.
3. using a knife, cut 6 wholemeal pitta breads in half horizontally and place on a baking tray, insides facing up. spread the tomato purée over the pitta halves. top with the bacon lardons, mozzarella cheese, sweetcorn, cherry tomatoes, peppers, arranged as you wish.
4. place in the oven and bake for 10–12 minutes, until the cheese is melted. serve with the shredded iceberg lettuce.
make it veggie… try swapping the bacon lardons for 200g sliced mushrooms, fried in a little vegetable oil.
from sainsbury's weekly meal planner.
Sunday, April 10, 2011
THE WORLD'S A MESS AND YR MY ONLY CURE
my hair the day after typical grrls 3. i had it in a beehive, you see.
i've been busy working on a new zine, yet unnamed zine i will premier at the london zine symposium next sunday.
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