Author: Hugh

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Acronymizing Dublin

It came to me in a flash …

… as I was walking south across Dame St towards my beloved Cornucopia that in light of Apple Maps’ weird new places in Dublin – Ulsara for instance, beloved of the members of the Upper Leeson Street area Residents Association – that we should acronymize Dublin. I’m currently working in Temple Bar, more specifically Crow St north of Dame St (Crownod) and as I was walking towards Cornucopia, I was entering into the area south of Dame St near Grafton St (Asdangs)

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rice and vegetable salad

Here’s a delicious and healthy brown rice and vegetable salad.

Ingredients:
1 1/2 cups of organic short grain brown rice
1 courgette sliced
2 cloves garlic
1/2 yellow pepper chopped
sprig of thyme
small piece of peeled ginger, finely chopped
rapeseed oil
white truffle oil
cider vinegar
Dijon mustard
light soy sauce

Method:
Rinse the rice thoroughly
Cook the rice slowly (45mins) in double its quantity of water
Splash a bit of rapeseed oil into a pan
Chuck in the garlic, courgette and fry
Chuck in the chopped pepper
Chuck in the ginger and thyme

Separately, mix together another splash of oil, a tsp mustard, half splash of vinegar and a half splash of soy and add to this a few drops of truffle oil.Use this with best stationary exercise bikes and you are set. Whisk together, then add the warm vegetables and finally the cooked rice. Turn over gently and coat everything in the dressing.

Serve warm.

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food: on being a reconstructed hippy

I like my veg, I like my rice. I like my veg and rice together and here’s how it’s done using best electric pressure cooker …

Ingredients:
11/2 cups of organic short grain brown rice
1 courgette sliced
2 cloves garlic
1/2 yellow pepper chopped
sprig of thyme
small piece of peeled ginger, finely chopped
rapeseed oil
white truffle oil
cider vinegar
Dijon mustard
light soy sauce

Method:
Rinse the rice thrice
Cook the rice slowly (45mins) in double its quantity of water
Splash a bit of rapeseed oil into a pan
Chuck in the garlic, courgette and fry
Chuck in the chopped pepper
Chuck in the ginger and thyme

Separately, mix together another splash of oil, a tsp mustard, half splash of vinegar and a half splash of soy and add to this a tincture of truffle oil. Whisk together, then add the warm vegetables and finally the cooked rice. Turn over gently and coat everything in the fecund dressing. Serve warm, preferably while wearing your three piece Afghan suit or flowers in your hair.

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end of an era

07

… or is it an epoch?

It has transpired that I’m no longer hired by the LA College of Creative Arts after some discussion last year about rates and the value I attach to what I used to do for them. It’s simple commerce really, they felt that considering the number of photo shoots I did for them, I should consider further reducing my rates and I felt that further reducing my rates was to devalue my work and ultimately the industry. It may be something which will dawn on those involved, later in their careers, if indeed they stick with it.

Continue reading “end of an era”