A TAMALE'S TOP-7 JANUARY 2014 WEEK-1
"Quenelle" the insulting gesture
MOVIE MUST WATCH~
ACCESSORIZE!
Lucy Morasco Nmg specializes in Fashion. Her latest work on bow ties has astounded countless people so I figured it would be inappropriate of me not to mention her on my lifestyle blog! Talented and devoted to her art, she has worked as a stylist and a designer in various fashion shows around the US. Although still at the wake of her upcoming renown, the aesthetic of her work stand out and speak for themselves!
The following picture shows some of her latest creations; for more information and for buyers requests please refer to the following link: https://www.facebook.com/lucy.nmg
SHOP N' DRESS UP
CREATIVE WRITING FOR CREATIVE READERS
And when the sun finally died absorbing all light on earth and the dark clothes of drought and famine engulfed every living soul, the monster finally crawled out of the woman’s womb. The air was very polluted, dry and sharp but the monster inhaled it priceless like the scent of a flowery breeze. In the flash of a second, he ripped his mother apart. Feeding on her blood and flesh, he slowly absorbed all the energy he needed in order to accomplish his apocalyptic mission. Soon enough, the new born demon became the most powerful creature that had ever walked the earth. As he slowly and confidently paced through alleys, the people around him collapsed to the floor and died. The monster led behind him a regiment of plague for he was the horseman of disease and pestilent.
By L.A
WHAT'S COOKING?
Ingredients For the sushi
- 255g/9oz sushi rice
- 55ml/2fl oz mirin
- 340g/12oz sashimi quality tuna, cut into long thin strips
- 5 sheets nori sushi sheets
- 1 cucumber cut into 5 long pieces
- 5 spring onions
- 3 tsp wasabi paste
Preparation method
- Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
- Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).
- To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
- Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.
- To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.