I haven’t embroidered all year (and barely at all last year) so I thought I’d get back into it with some k-dash
TOO BUSY SEEING NOBUNNY A BUNCH OF TIMES TO UPDATE MY BLOG.
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Luxury Punk House
Spicy Relish & Plum Jam:
Centrelink friendly Christmas gifts.
I just spent the last month on tour, this is where I’m uploading all of my photos of big things.
by mer-ow
this is too cute!
all by nicolemonjeau:
Saber & Fifi forever!
(Source: jackpotdw)
Yes, I made a burrito cake.
Back in February it was my housemate’s birthday. We have a lot of things in common, like any good power couple, and one of those things is a mutual hatred of cake. I love making cakes, but i do not enjoy eating them. So I set about making a savoury cake, it can be seen on the far left of this photo from Tom, Kirk & Chad’s birthday potluck, it’s the green thing
(I wish I was going to vegan pot lucks at least biweekly)
If you’ve ever stepped inside a kitchen you probably know how to make burritos so i’ll just tell y’all about the construction of the cake.
It’s essentially lasagne in a cake tin. Start by lining the base and sides of a a cake tin with tortillas. Slop in a layer of beans, then another tortilla followed by a layer of salted rice, another tortilla and then a final layer of soy cheese and jalapenos. Repeat this pattern until you fill the cake tin, ending with a tortilla on top. I sprinkled a small amount of soy cheese on every layer to paste it all together and used skewers to pin the excess from the tortillas lining the sides of the tin over the top of the final tortilla. Throw it in the oven on 200 degrees celcius for around half an hour so the outer tortillas crisp up and form a shell that will hopefully hold it all together.
Ice that thing in guac and serve with a deliciously refreshing corn salsa.
Photo: Radio Beardman
