Hello! Bonjour! Willkommen!

April 15, 2010

THE JOHN DAVIDSON FANCLUB #35

From:John Davidson [mailto:XXCENSOREDXX@hotmail.com]
Sent: 15 April 2010 02:36
To: Emma Davidson
Subject: RE: AND BY THE WAY

judging by the pictures, Roast beetrootSamphire looks totally attractive , so do the little brownish testiclesAnd the bacon, though I have to be in the mood for pork, even the crackling. One day A.B.C showed a Doc of starved pig with maggots as big as alimp dickie bird crawling out of his fundement, arse, bumhole. cloaca whatever? Put me right off pig until I’ pissed enough to foget the maggies.
Did I tell yer Mutts not only came hom testerday (Wed) but she strolled over to the home to showw herwounds! Well done I said,
CHEERS to my two friends. Meeiow, piota, Dad,

March 28, 2010

THE BOOYAH COOK: SPONGE

Wassup?!

Question: If I did a macaron making workshop who would want to come along?

For me on a Sunday, after reading the latest psychiatrist report about myself – so weird – am trialling another macaron recipe – this time in the hope of make triple the quantity I usually do. And pretty much BOOYAH I think I did it. Only the feet are kind of on the large side, some more developments to go.

Anyway you all know that I love cooking and in particular cakey patisserie kind of stuff. Let’s take a look at some of the previous achievements:

My version of the Australian Birthday Cake: sponge, strawberries, passion fruit cream. Oh and the cat serviettes my mum made when she was 20.

Plain sponge with cream cheese icing [so not sickly sweet] and gold leaf.

I’m not really into super extravagant decoration and like things to be quite simple. Of course, go to town with the sugar craft if you want. But even at the cake fairs for sugar craft, the judges still check the cake that is underneath is okay.

Today I am going to share with you my NO FAIL recipe for GENOISE SPONGE which will come out banging on the first go.

But here are the chef’s secrets:

1] Preheat the oven. Instant cake fail guaranteed if you don’t.

2] Line the bottom of the baking tin with a circle baking paper. Buttering and flouring a tin is okay, but doesn’t always mean the cake will come out. It also leaves a kind of weird surface. [You can see on the top of the cake that there was flour in this tin. Not a good look.]

3] Get all the ingredients measured out & prepared before you start. This recipe calls for keeping as much air in it as possible so if you are pissing about with measuring flour or melting butter it won’t give the eggs time to deflate.

EQUIPMENT YOU WILL NEED

A big bowl
Electric mixer [I have the cheapest Kenwood Handmixer in the world]
2 cake tins 16, 18 or 20 cm in diameter
A big metal spoon

INGREDIENTS

5 eggs
150 grams castor sugar
150 grams PLAIN flour
60 grams of butter, melted

IN ACTION

1] Preheat oven to 180 degrees celcius or 356 degree Fahrenheit

2] Grease the edges of the two cake tins and put circles of baking paper in the bottom. Trust me, if you snooze on this you lose.

3] Melt the butter on the stove. When melted, take the saucepan off the hotplate and leave on the side till ready.

4] Crack 5 eggs in the bowl with the castor sugar. With the electric beaters, on the highest speed, whip the ingredients together until the eggs and sugar turn to an oofy mousse like mixture. It will take 10 minutes. It will have about quadrupled in size and start to be really thick.

5] Sift the 150 grams of plain flour over the egg mousse. Fold it in gently with the metal spoon. Folding is more like drawing backwards number sixes in the mixture, taking the spoon out and starting again. Don’t stir it like a maniac because you will beat all the air out. The folding won’t take too long. Remember when folding, scrape the sides and bottom of the bowl every now and again so there are no pockets of flour left.

6] Tip the melted butter around the inside rim of the bowl. Fold it through the same way.

7] Pour the mixture into your prepared tins splitting it 50-50

8] Bake them together in the oven for 15-18 minutes. DO NOT OPEN THE OVEN DOOR BEFORE 15 MINUTES ARE UP. There are two ways to check they are cooked.
a – Poke the top of the cake gently with your finger. If it makes a tiny dent and doesn’t spring back, put it in for a another 3 minutes.
b – With a skewer, stick it in the middle of the cake. If it comes out clean, it is cooked. If goey cake mix sticks to it, put the cake back in.

9] When the cakes appear cooked, take them out of the oven and let them stand in the tin for 5 minutes. Then run a knife around the edges. Flip them onto a cake rack and peel off the baking paper. BOOYAH. Perfect.

Genoise sponge is a traditional French and Italian cake and used as the basis of many different recipes. When the cakes have cooled, you can pour sugar syrup, alcohol [think Calvados, Frangelico, Amaretto not Lager] over the cake before decorating. You can also cut the cakes into thinner discs to make many layers sandwiched with cream, chocolate mouse, ganache, whipped cream, fruit or whatever. Or if you are like my cleaner Dora the Ignorer, you will just like them plain, break them up with your hands and eat chunks of it with a cup of tea.

The sponge can be cooked in any size tin and in any shape. It can also be piped if you are in the mood for making Cats Tongues. Just think about the size of the cake and how long it will take in the oven. And most of all, think about having me over for afternoon tea.

March 26, 2010

THE JOHN DAVIDSON FAN CLUB #32

>  ——-Original Message——-
>  From: John Davidson <XXCENSOREDXX@hotmail.com>
>  To: Emma Davidson <XXCENSOREDXX>
>  Subject: RE: The pics you have all been waiting for
>  Sent: 26 Mar ‘10 03:01
>
>  How do you get your comp to print in blue. this one always prints black/
>  Just found your bosses email address, pure arse. Wehad tinned rasps in cold
>  carton custard, bloody terrible, so I thought to lookover some of your
>  creations to brighten my tastebuds/thoughts up a bit, and there was
>  your bosses Email! Fark
>  YER MOTHER SEEMSTO HAVE DISAPPEARED INTO THE BLUE, She only lives a cats
>  piss away but Aint seem her for a week. Still I rememberwhen I used to
>  visit her father, which evebtually became so hideously boring. the old man
>  snoring in his cair at 9a.m. in the morningand dribbling long greasyones
>  from his lips and snout. Fark old age is so unsjghtly. I only visited him
>  to pay him 25 shillings per week to be allowedto drive and upkeep his
>  Meteor car. I HADn’t the with to chargehim gararing fees,etc. I never liked
>  the old crunt so I am feeling that it is only fair to Rose I should allow
>  her the freedom to not come and waste her valuable Death notice searching
>  and weeding ‘our’ garden. Bollox ‘n’fark. Cheers to my two friends. Ihope
>  you check the freezer regularly?

September 22, 2009

BIRTHDAY WITHOUT ABORIGINAL MUSIC

Cake

May 10, 2009

BORING LIFE BUT I LIKE IT

Time to paint, new hall, new kitchen, new stove [but not installed - PRICKS], new life. I have spent the last day painting my hallway some colour called “alabaster” and I used trade paint that was a bit smellier than Dulux but HALF THE PRICE. Really nice quality paint though if anyone is interested.

My E is from Burger King originally, but I got it from Nathaniel at M Goldstein on Hackney Road. Here is a nice thing on Paul Gorman’s blog The Look Presents about the shop. And a picture of Pippa’s arse.

Anyway I also got new cooker delivered yesterday but Comet fucked up and sent it with the wrong guys – blokes who can deliver but weren’t qualified in how to install it. Durrr. So I can’t cook all week. :( The last thing I cooked in my old cooker was a freestyle fish pie. I was very proud of it. I was sad to see my old cooker go actually. I got it for £90 from a refurbished cooker place after getting a flat after being homeless. It served me well. I can’t believe I didn’t take a picture of the pie! But I did take a picture of my mini Toads In The Holes. TOO GOOD.

I wanted to make some cakes today. Oh well. Next weekend.

xx Lektrogirl

Filed: DIY, Food Tagged: , Comments (0)

April 4, 2009

MAP FOR PIPPA


View Larger Map

A is the Pigalle Metro and B is the actual breakfast place. The connections on the Metro are super annoying, you’d be better off taking a taxi.

xx Lektrogirl

April 1, 2009

TOP EUROPEAN BREAKFAST HOLE

Okay so WHENEVER I AM IN PARIS which is not as often as it should be, I ALWAYS MAKE A DETERMINED EFFORT to visit L’Estaminet d’Arômes et Cépages for brunch on Sunday morning.This trip I had a fish brunch – smoked salmon, fig and cinnamon confiture, a home made crab paste, another oniony paste with green things that was so delicious, scrambled egg, a scone, natural yoghurt [with a bloody star anise seed if you please which I struggled around London not so long ago to search for!] fruit salad, salad, coffee, apple juice and fresh bread for €20.

You have to sit at this big shared farmhouse table and all the staff are women. I was lucky enough to sit next to some upper class Frenchies who spoke like the recorded voices on language CD’s and listen to them go on about food.

This one was in 2007, with a little Amuse Bouche – a tomato soup, charcuterie, and the jam didn’t come on the plate this time for some reason but it was confiture de chataigne.

So where is this incredible place? It is at the back of the Marché des Enfants Rouges on rue de Bretagne in the 3rd. The nearest Metro is Temple. The Marché is apparently a bit of a foodies market – there are loads of great wines and cheese, organic vegies and stuff and some well known Asian ‘restaurant’ there too. It isn’t very big though. In the market building in a shop selling vintage photographs and the owner has always been the rudest prick to me when I have been to the shop and I have never managed to have a proper look at anything however year after year I go back in the hope he will be nice and let me look around and buy something. The market is also pretty close to an APC store, another nice boutique called Shine that has nice jewellery in it even though all the clothes are stuff you can get here – Marc, See by Chloe blah blah.

There is also another store not far called ie which sells all kinds of baby and children’s wear from Indian and Japanese fabrics made by a husband and wife team I think. She’s Japanese and he is from India. You can also buy there fabric, toys, tiles, posters all from India. A bit like Brick Lane only cuter and not as smelly.

Anyway the phone is ringing. Who is it that cares if I live or die at this hour?

xx Lektrogirl

PIERRE HERMÉ

“He is small and tubby with dark eyes, a goatee beard and a round face. To his army of female fans, he is the embodiment of the masculine ideal. Meet Pierre Hermé, France’s most famous cake-maker and the man with a highway to the heart of every Parisienne.”

Or I think it is better to take a look at this:

After getting silly stringed and tripping out in the mineral museum, I went to rue Vaugirad and bought some macaroons from Pierre Hermé’s ’boutique’ for cakes. I considered buying all kinds of presents and then decided I couldn’t be bothered and went for just the important stuff – a macaroon taste test.

I bought one of all that were available except for the coffee on cause that would be gross. Pierre Hermé macaroons do not come in nice boxes like Ladurée [Unbelievable! a bit like going to The Cake Hole and getting a Heinz Baked Beans mug instead of some nice vintage china!!!]

The flavours I left with were [clockwise] starting with the white one in the front: Satine [Cream Cheese, Orange & Passionfruit], Carrément Chocolat, Ispahan [Rose, Raspberry & Letchi], Cassis, Milk Chocolate & Passionfruit, Wasabi & Grapefruit, Olive Oil and Vanilla, Rose and the one in the middle is Salted Caramel.

So Wasabi & Grapefruit. It was as gross as it sounded. Sweet, bitter, no wasabi flavour that I could taste and bits of grapefruit peel in the filling.

Rose. Pretty good but I prefer Ladurée. Or maybe I just like that one better cause there is a Ladurée near work. Though this month I read that Pierre Hermé is thinking of opening a London store.

Olive oil and vanilla. BANGING!! So good. The best macaroon I had after the Spruengli cinnamon ones The Cardinal and I ate in bed watching MTV in Zurich until we wanted to die. The olive oil and vanilla was such a good combination – velvety and creamy and not sickly. So good.

I only ate three and couldn’t go on and left the others for Goon and Fanny. When they got back from where ever they were, Fanny continued the taste test with great interest and Goon helped clean up the pieces. The least popular was the Passionfruit and Chocolate. Blurgh. I told Fanny I preferred Ladurée and she said the difference is that the Pierre Hermé flavours were more about interesting mixtures. However, I think I want to know what I am getting when I buy a macaroon.

Visit the Pierre Herme website here and order your own. Let me know what you think.

xx Lektrogirl

March 23, 2009

THE BOOYAH COOK: Sweet Basil Pesto

Yeah sorry for the wardrobe malfunction there, a bit NSFW but since getting put on the Flickr watch list, but yerrr, care less etc.

So I have to admit this isn’t even a real recipe but an attempt at freestyling something that Valeria and I ate at Dehesa the other night. We had it with baked figs and marscapone there, but there were no figs in M&S so we decided strawberries and creme fraiche would be just as good to accompany the BOOYAH recipe of the day which is SWEET BASIL PESTO.

Et voilà! Les fraises dans la tasse. Miam miam! Très joli!

INGREDIENTS
2 cups basil leaves loose not all packed just sitting in a friendly manner in the cup measure [don't stress about it being exact]
half a handful of pine nuts
2 tablespoons runny honey
1 tablespoon extra virgin olive oil
castor sugar / icing sugar to taste

You need a food processor or blender for this. Mush everything together and every so often, stop and taste the mixture to see if it tastes velvety [the basil] and sweet [the honey]. You could possibly make the mixture a little runnier than I did but my oil wasn’t the best – kind of heavy.

Cut up the strawberries into little bowls and then add some creme fraiche or marscapone. Yerr. Then eat like a pig and stuff yourself and feel sad that you have finished when you get to the bottom of the bowl.

Anyway – the pesto should look like this when you have finished mixing it:

And so far it has kept very well in the fridge under a layer of oil.

I reckon you could serve it as a “relish” with a hard Spanish cheese or really crumbly chedder for a little canape or part of a cheese platter. And if this is not a stamp of approval I don’t know what is: The Cardinal said “If I hadn’t already had my FunDineWithMe I would make this for dessert! It’s really good!”

We ate it after a toad in the hole from the Waitrose recipe & ideas free magazine that The Frenchman cooked for Valeria as an English experience.

Banging! [OJ LOL]

Anyway bed… though the action is NEARLY finished…

xx Lektrogirl

March 15, 2009

THE BOOYAH COOK: BAKED FISH

Yerrrr… so now we have this thing on Friday night’s at my house called ‘Family Dinner’ only it isn’t really a family dinner because we aren’t family, but we do it cause we are homeless or orphans or new to London and we eat food together in the really Australian / European way which a few decades ago, the British also did. But now they don’t so much cause the most organised meal of the week happens to be a Sunday roast which doesn’t count.

Anyway I really wanted to make mussels at the last Family Dinner, only when I went to the shop, there were none there. Mussels are super easy, so we will come back to this another time. BUT I went into a tailspin at the supermarket cause I hadn’t planned and alternative, I was fucking dead tired and wanted to die. Hmmm… With some quick thinking I came up with the ultimate solution: BAKED CHERMOULA FISH!!!

Chermoula is a middle Eastern thing and can be used for Lamb as well. You can marinade a piece of fish with it and fry it too.

INGREDIENTS**
1 bunch of coriander chopped finely as you can be bothered
1 bunch of flat leaf parsley chopped finely as you can be bothered
6 cloves of garlic [or less]
1 tablespoon cumin
1 teaspoon coriander
1 tablespoon paprika
1 big pinch cayenne
Juice of 2 lemons or 150 mls vinegar
300mls olive oil

Beat all the ingredients together. Marinate the fish for an hour. Cook the fish. [Details to follow]

** With the ingredients list, you can freestyle to whatever is in the cupboard. I had no cumin so I skipped it and no cayenne but I had some green thai chilli.

I reckon you could keep the parsley, but use basil, garlic, lemon, red pepper, pine nuts or slivered almonds for pseudo Italian style. Or pan-asian and have coriander, parsley, lemon grass, chilli, lime etc. You get my drift.

SO IN THE CASE OF THESE BAKED FISH!
I used rainbow trout cause they were only £2.03 each and were already gutted. For each fish, I got a sheet of aluminium foil, drizzled some oil with my hands over it. Then I lay the fish on the foil, spooned some of the marinade inside the fish, and a bit on the top. Then I wrapped the fish up kind of loose in the foil, but tight enough so juices wouldn’t go everywhere. I did it two more times and put all three on a biscuit tray side by side. I left them for about 40 minutes to let the flavours ‘vibe’ and then baked them in the oven at Gas Mark 6 [is that like 190 degrees centigrade or 200?] for 25 minutes. Then I put them on a big plate all together and impressed the Family Dinner guests with the big fish platter and I felt like a total expert. We ate them with rice and salad.

BOOYAH!!!

The next day, after another Xi Gong class which I have to say I am really into, V and I went to the Highgate Cemetery for a walk – WASN’T THE WEATHER AWESOME TODAY.

Here is a nice picture we took. I have been trying to coax the Cardinal into something like this, but it never happened. Not sure what I have been doing wrong… I’ll keep trying.

Oh and if I might say, the other time in my life which I am enjoying IMMENSELY is Lady’s Night where like a fake family we sit down and have a nice dinner together which somehow always ends up with Pippa pulling this face:

Not sure why.

And if only Pippa’s knees weren’t so pressed together!

Anyway I want to be in bed asleep now dreaming of other lovely things. I think next family dinner the french man is going to cook toad in the hole as a cultural experience for V.

xx Lektrogirl

P.S. UBM coming soon!

January 31, 2009

I LOVE TO GOSSIP

Cold, bored, trying to keep myself busy with cooking, I stopped gossiping because I heard it was a bad thing to do. But I still kept hearing the gossip about who was banging who cause their flat mate overheard it and spread it around, and who was finally getting sex at last, who got cornered and got earful all about how horrid I am and who was pricking who out etc. I also stopped talking to much to my ex husband who was always great with the juice – but his source dried up when he stopped talking to someone else over too much gossip and bitch talk… LOL. So – the world goes on it seems as hypocritical as ever which is fine by me cause now I have less of a guilty conscience. But fuck I’m bored.

I wasn’t on Thursday when I met Antoinette for lunch at Leila’s Shop in East London. She sent me a great diss text while she was waiting for me that read “Did I just see you walk past with a pink bag and bottle of water.” LOL. Pink bag & bottle of water? I might as well have had a yoga mat as well.

No way.

But she did see me eat some eggs straight from the pan and some beetroot and horseradish and drink three coffees.

AND WE HAD A GREAT GOSSIP.

xx Lektrogirl

January 30, 2009

THE BOOYAH COOK: BROAD BEAN RISONI

Many years ago God created earth, humans, rocks, animals, houses and Google. When He put everything here, we were all the same. Then suddenly some people starting thinking for themselves. God said “Don’t Eat The Apple” but Eve made Adam eat the apple. God cast them out of the Garden of Eden for being Vegetarians. Fast-forward to the year 2009 and like the rest of us, even God has chilled out and reconsidered some of his first ideas. Vegetarians live peacefully amongst us thinking up one thousand and one things to do with tofu. Sometimes as cooks, we have to come up with nice dishes that don’t look they came out of some Earth Mother’s armpit that both regular people and Vegetarians can all “break bread” with one another and feast at the same table. This is why today I am presenting in The Booyah Cook series “Minted Broad Bean Risoni” that can be an accompaniment to something like roast lamb or chicken [yum!] or on it’s one in a smorgasbord of salads. Or if you are a student, have it just on it’s own but substitute all the green stuff for broccoli and the risoni for rice as per usual.

Here is the list of ingredients:
1 tablespoon of olive oil
500 grams of broad beans
3/4 cup of risoni
4 green onions / spring onions whatever you call them, sliced thinly
2/3 cup coarsely chopped fresh flat leaf parsley
1/2 cup coarsely chopped fresh mint
2 tablespoons lemon juice – use fresh not squeezy lemon. IMPORTANT.

Initial tips:
All this stuff you can buy at Marks and Spencer or Waitrose more readily that other places. See this recipe already smells of quality.
Risoni is a small rice shaped pasta. It is also available in Turkish shops. [i.e cheap]

First things first, get your broad beans, put them in a heavy saucepan or a ceramic bowl that you can cover with a dinner plate, and tip boiling water straight from the kettle on them. Cover and leave to stand for 10 minutes. Drain them and wait for them to cool down. After that is done, you have to peel the greyish outer shell from the bean. Anticipating that this was going to be fucking boring, I decided to use a mixture of baby garden peas and broad beans so that I only had to peel 250 grams worth. Not just a pretty face.

Cook the risoni like the side of the risoni packet tells you. Rinse under cold water when you drain it.

Then get your favourite saucepan. [Mine is still my Le Creuset one even though I nearly killed it with a freestyle Lamb and Honey Moroccan stew I made the other day that burned almost dry. But that is another story.]

Put the oil and the onions on a low heat and wait till the bit of onion go a bit soft. Add the cold risoni and the beans / peas / sugar snap peas / whatever [NOT LENTILS] til everything warms up together again. Add all the herbs [these don't have to be exact measurement BTW. A big handful of parsley and a slightly smaller one of mint would be accurate enough] and lemon juice.

Eat. Or leave it and eat it cold.

Here it is.

August 18, 2008

8:30PM FEELING LIKE 2:00AM

By the end of the day today I was totally starving and I got the C2 bus home from Oxford Circus like greased lightening cause I knew what I had in the fridge. As you can see in the picture above, here is the leftover’s from the lunch on Sunday I made that I was bragging about. Everything on the plate tasted even better after a day to marinade in the own juices and I fried the pork again and hot it was EVEN better. I think it would be great hot with puy lentils etc. Will definitely make that again.

On the way to Ladurée the other day, I saw Barbara Windsor get out of a taxi and I swear she had a chicken head! It was really good. She was also wearing mega heels and in all light coloured clothing. What a woman. Later that afternoon I saw that REALLY tall guy from The Office with his short girlf walking down Wardour Street. Hmmm… when was that? Thursday maybe on my way to the George and Dragon to the launch party for Paul Gorman’s / Nigel Waymouth’s / Granny Takes A Trip / The Look Presents t-shirt range for TOPMAN. Yerrr I know – TOPSHOP – totally against everything I believe in. However what I can appreciate is the history of the British fashion retail and design industry being visited by Paul Gorman which is what I grew up revering reading i-D and The Face back in 1988 in Tasmania thinking “OMG I CAN’T WAIT TO GO TO LONDON!!!” LOLZ. Apparently the rain was so heavy the roof leaked at Mum’s all over my old magazine collection. FUCK.

Here I am looking a total babe as per usual in a t-shirt I wouldn’t normally wear because I made the decision a while ago to stop dressing like a man but this picture shows that my lipstick is looking pretty hot. Probably I was pretty pissed by this stage from drinking Koko Kanu and Coke. I mean Max and I were topless in the George changing from our regular clothes into the t-shirts from The Look Presents range. If you want to check them all out though, look here. Some of the designs are actually reproductions of the original Granny Takes A Trip store front back in the 60’s [like the one I had on]. You didn’t know that Granny Takes A Trip was a shop back then? Ohh… God… where do I begin? Not even worth it…

So, mega day today back at work. Feeling hyped but can’t believe how tired I am so early. I’m looking forward to getting paid. I want to go to a restaurant The Cardinal visited with her family recently:

Nearly as good as the instrumental to Hairbraider by my main man Kelz!

xx Lektrogirl

August 17, 2008

SUNDAY LUNCH


laptop_lunchbox 2007.01.04, originally uploaded by amanky.

Well I have to admit that my Sunday feast looked nothing like this but I forgot to take pictures. What a loser! But it looked so amazing. Then we ate it.

I made:

Slow cooked shredded pork belly with wine with chicory and cornichons.
Carrot, cumin and harrisa dip.
Potato dauphinoise.
Norwegian cucumber & dill salad [The Cardinal's recipe]
Plus there was like olives, bread, cheese, anchovies etc.

I’m so sad there were no pictures cause it really was a sight to behold. And I was told that it was an excellent lunch. Thank god.

Here is the Cucumber Salad recipe that I made which The Cardinal confirms is similar enough to hers. Only we both only make about a quarter of it.

Cucumber Dill Salad

4 large cucumbers
1 cup cider vinegar
1/4 cup granulated sugar
salt and black pepper, to taste
1 medium red onion, thinly sliced and broken into rings
3 tbs. fresh dill, finely chopped

- Wash the cucumbers and partially remove their peel in lengthwise strips, using either a vegetable peeler or the tines of a fork. Make sure to leave a bit of dark green skin between each stripe.

- Thinly slice each cucumber. Place the slices in a large non-metal bowl and pour on the cider vinegar, sugar, salt, and pepper. Stir or toss the mixture gently until the sugar is dissolved.

- Add the onion slices and fresh dill, then toss well to combine. Let the mixture marinate for at least half an hour before serving.

- It’s best to serve any leftovers at room temperature. So refrigerate any remains, but let the seasoning be enhanced by a little time on the table before dining.

Hopefully it looks a bit like this:

I LOVE COOKING.

I feel like this today!

xx Lektrogirl

August 6, 2008

MY CREW


Poodles!, originally uploaded by Tri_Poodle.

How we roll on the regular.

I’m going toot, toot, beep, beep, pulling up on them wheels now
All black on black body got it shining much like a seal now
Got them cars in my garage no less than a mill now
Kells about to take the bar and set it real high
Double take Double take when I roll up to the club
Playas they plays us when I walk up in the club
I got them shades on doing about 75
Just call it speed racer cause I’m rolling in that marc 5
Yall niggas aint fucking with me and I put a mill on it
Niggas and Bitches they lie but home boy them stacks don’t
R&B Boss hustling like Rick Ross
Man my flow is so raw niggas don’t piss me off
I’m a playa homie and that’s a well known factor
Plus the wheels on the coupe got lookin like a tractor
Take my ice hold it up
Then my city toss it up
Chi-town summer time Kells got traffic backed up

I’m totally HTML HML right now working on two websites. One has a problem with ONE image. The other problem is that there are more changes than necessary.

For a breather, I managed to get down the road to my favourite French place in North London for a Croque today. At Le Péché Mignon on Ronald’s Road N5 the garden conversion has taken place and it is super cute out there and a perfect place to eat and drink – if it wasn’t for the agonising conversation two ‘musicians’ were having at a nearby table. They were talking like OTT MySpace pages for themselves and organising gigs at places where a lot of industry people go ’cause they were more important’ and one was bitching out the other for having gigs of their own without the whole band. Blah blah. I shared a table with a very brainy looking bald man with freckles on his head who was doing the Guardian crossword in silence. And even though he smoked, I enjoyed his company a lot and I felt as if I was learning things about the world just by osmosis while I sat near him.

My Croque Monsieur was PERFECT and was served with Lamb’s lettuce and not the Brer Rabbit lettuce I hate to much. And I think you will agree it is more obvs I’m starting to enjoy using Mrs Kipling’s camera.

In BONUS ROUND news today, my 70’s German jug arrived in the mail today from Sabine! Too thrilled!! I realise it isn’t everyone’s cup of tea, but these heavy gross glazes I love so much and remind me a lot of my mother’s ceramic work from back when I was growing up. I remember being allowed to go and sit in with the big kids at the primary school at Challa Gardens when I was just in kinder while Mum gave extra classes in pottery to the kids and I felt so cool.

Not too unlike some of the ceramics I saw on the ward at the Royal Free Hospital, LOL. I love art rooms and cemeteries – they seem very homely to me cause of my mum.

xx Lektrogirl

Older Posts »

Powered by WordPress