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Tuesday, 31 May 2016

Tattoo Tips.

1. Do your research when choosing a tattoo and an artist.
  • Don’t rush yourself when choosing an idea. You’re going to have to live with it forever.
  • Most artists have a specialty, think about this when choosing one. If you want a photorealistic tattoo don’t choose an artist who specializes in American Traditional, for example.
  • Don’t ask to have your neck/face/hands tattooed if it’s your first tattoo, you will most likely be denied.
  • Look into the cost of the tattoo before walking into the shop, don’t sacrifice the tattoo you want to get a good deal. Save up to get the right ink.
  • Be prepared to be placed on a large wait list for the more popular artists.
2. Prepare properly on the day you get your tattoo.
  • Eat a full meal beforehand.
  • Many artists recommend drinking orange juice prior to getting inked.
  • Don’t drink alcohol beforehand.
  • Getting tattooed is a pretty intimate experience, don’t forget to shower.
3. Bring a good reference photo.
  • Bring in a high res photo if possible; at the very least a picture that is big and not blurry.
4. Don’t bring your entourage to the shop with you.
  • It’s fine to bring a friend to hold your hand, any more than one is rude and obnoxious.
  • Children are not permitted in most tattoo shops, leave them at home.
5. Trust your artist.
  • The artist knows what they are doing, there is no need to be a “backseat driver.”
6. Check out the stencil design, body placement, and spelling before the tattoo begins.
  • If you see something, say something. You aren’t going to hurt anyone’s feelings if you tell them that something is spelled incorrectly.
7. Be prepared to go through some pain, tattoos hurt.
  • Don’t be afraid to tell your artist that you need to take a break if the pain is too much. Nobody wants a passed out client.
  • Ribs, feet, hands, head, and the spine all really hurt.
  • Check out this chart ( if you want to get a feel for how much pain you are signing up for.
8. Stay still!
  • We know that it might be difficult to do so, but make every effort to remain as calm and still as possible while getting tattooed. If you are jittery the artist won’t be able to create straight lines.
9. Tip your artist.
  • Most artists don’t own their shops and have to pay a percentage of the tattoo price to the shop.
  • Tipping anywhere between 10-20% should be fine.
  • If you really love the work don’t be afraid of tipping extra.
10. Take care of your tattoo once you leave the shop.
  • Tattoo aftercare is a crucial step in assuring you have a good tattoo.
  • Tattoos will scab and they should heal in 2-3 weeks.
  • Avoid sun and going in bodies of water for the first 2 weeks.
  • Keep the tattoo moist and clean as it heals.
  • Once it’s healed don’t forget to use SPF 50 sunscreen when going outside, you don’t want your tattoo to fade.
Bonus: If you already have a tattoo that you are unhappy with think about getting a coverup.  Coverups are prettier, easier, and a hell of a lot less painful than tattoo removal. 

Sunday, 29 May 2016


List Of Useful Links.

Useful Sites:

Word to HTML:

Image Hosting/ Posting:

Check Websites For Risks:

How To Draw:

Make GIFs:

Text To Speech:

Guitar Lessons:

Free Samples/Coupons/Contests:

Suvey Site 1:

Survey Site 2:

Survey Site 3:

Character Counter:

Free Fonts:

Brain Games:

Adult Colouring Pages:

Free Ringtones 1:

Free Ringtones 2:

Easy Meals & Recipes:

Hex Codes For Colours:

Similiar Or Opposite Words:

Youtube to MP4:

Youtube to MP3:


Band Name Generator 1:

Band Name Generator 2:

Subscription Box 1:

Subscription Box 2:

Subscription Box 3:

My Most Popular Posts This Year Thus Far.


... the most difficult thing asked by our young is not our earnings but our ears.
—  Malcolm S. Forbes

Rarely do we find men who willingly to engage in hard, solid thinking. There is an almost universal quest for easy answers and half-baked solutions. Nothing pains some people more than having to think.
—  Martin Luther King

MEEKNESS, n. Uncommon patience in planning a revenge that is worth while.
—  Ambrose Gwinett Bierce

All power is a trust; and we are accountable for its exercise.
—  Benjamin Disraeli

The god of victory is said to be one-handed, but peace gives victory on both sides.
—  Ralph Waldo Emerson

Violence in the voice is often only the death rattle of reason in the throat.
—  John Boyes

Always watch where you are going. Otherwise, you may step on a piece of the Forest that was left out by mistake.
—  Alan Alexander Milne

Being a hero is about the shortest-lived profession on earth.
—  Will Rogers

PLEBISCITE, n. A popular vote to ascertain the will of the sovereign.
—  Ambrose Gwinett Bierce

I would rather be exposed to the inconveniences attending too much liberty than those attending too small a degree of it.
—  Thomas Jefferson

Friday, 27 May 2016

Recipe Black Pepper Chicken or Beef.

Ingredients :-

500gm of     Sliced Beef / Chicken Breast (sliced)
2-3 tbsp of  Cooking Oil
1 no. of        Red Onion (sliced)
3 no. of        Garlic (chopped)
2" of             Ginger (sliced finely)
1 no. of        Capsicum (sliced/diced)
1 no. of        Green Bell Pepper (sliced/diced)
2 tbsp of      Coarse Black pepper (make it 4 tbspif you wanna it spicy)
1 tsp of        KNORR Chicken Powder
1 tsp of        Sugar
2-3 no. of    Fresh Red Chillies (sliced for garnishing)
1 no. of        Coriander Leaf (for garnishing)

Method :-

1) Heat up the oil & sauté the Garlic, Ginger and Red Onions till fragrant.
2) Add in the Black pepper and stir.
3) Add the Meat (Beef/Chicken), Capsicum & Green bell pepper.
4) Lastly add in the Chicken Stock & Sugar to taste.
5) Garnish with the sliced Red Chilles & Coriander leaf

Wednesday, 25 May 2016

Recipe: Cinnamon Rolls

  • 1 packet instant (or rapid rise) yeast* (2 1/4 tsp)
  • 1 cup (240 ml) unsweetened plain almond milk
  • 1/2 cup (112 g) Earth balance (vegan butter), divided
  • 1/4 tsp salt
  • 3 cups (408 g) unbleached all purpose flour*
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup + 1 Tbsp (63 g) organic cane sugar, divided*
  1. In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp Earth Balance until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
  3. Next add in flour 1/2 cup (68 g) at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
  4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted Earth Balance and top with 1/4 cup sugar and 1/2 - 1 Tbsp cinnamon (to taste).
  5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8-inch square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp Earth Balance (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
  6. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
  7. Optional: Frost with dairy free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.

Recipe: Pancakes

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Recipe: Crepes

  • 2 cups flour
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • ½ teaspoon salt
  • 4 Tablespoon butter, melted
  • 4 teaspoons sugar if you are making dessert crepes, don't add if they are for savory crepes.
  1. In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. (I use my immersion hand blender.) Add salt and butter (and sugar if making dessert crepes) and continue beating until smooth.
  2. Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly. I have a crepe maker that also works great and is super simple to use. Either will work.
  3. Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.
  4. Serve hot and Fill or top however you desire.

Monday, 23 May 2016

Recipe: Shepherds Pie


Mashed Potatoes
5 medium potatoes, peeled and cut into chunks
5 cloves garlic
1 tbsp butter
salt and pepper, to taste

Ground Beef
1 tsp butter or oil
1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
1 tsp Montreal steak spice
1 tbsp Worcestershire sauce
1/2 tsp salt

2 (15oz) cans whole kernel corn
3/4 cup grated Mozzarella cheese (optional)


  1. In a medium pot, boil the potatoes and garlic. They're done when a knife stuck into the potatoes slides in easily, and the potato slides off the knife.
  2. Drain the potatoes, reserving the cooking water. Mash the potatoes and garlic with about 1/8 to 1/4 of a cup of the cooking water. Add more water if needed. Stir in the butter, salt and pepper.
  3. Preheat the oven to 400F.
  4. While the potatoes are cooking, heat the oil in a skillet over medium heat. Cook the onions until they're translucent. Add the garlic, and cook for another minute or so.
  5. Add the ground beef to the skillet, along with the Montreal steak spice, Worcestershire sauce, and salt, and cook the beef until it's browned.
  6. In a large baking dish — I like to use an extra large bread pan — layer the ground beef, corn, and mashed potatoes, in that order. Top with the grated cheese.
  7. Bake in the preheated oven for 35 minutes, until the cheese is melted and starting to brown, or until the mashed potatoes are starting to brown.

Recipe: Apple Crisp

Saturday, 21 May 2016

This woman is blind and made her first apple pie....THE FEEELS!!!

Recipe: Coconut Cream Pie.

For the pastry
  • 1 cup very cold butter cut into small cubes
  • 2 ½ cups flour
  • ½ tsp salt
  • ¼ to ⅓ cup ice water (Only enough to make a dough form.)
For the coconut cream filling
  • 3 cups whole milk
  • ⅓ cup flour
  • ⅔ cup sugar
  • pinch of salt
  • 1 cup unsweetened fine coconut
  • 3 slightly beaten extra large egg yolks
  • 4 tbsp butter
  • 2 tsp vanilla extract
  • ¼ tsp pure almond extract
For the vanilla whipped cream
  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar (powdered sugar)
For the pastry (sufficient for 2 pie shells)
  1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
  4. You can make your dough the previous day but make sure you take it out of the fridge for 10 -20 minutes to warm slightly before rolling out.
  5. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.
  6. Trim and flute the edges as desired.
  7. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown.
  8. Cool completely before adding the filling.
For the coconut cream filling
  1. Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
  2. Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
  3. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
  4. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
  5. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.
  6. At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
  7. Pour the egg mixture immediately back into the pot, continuing to constantly stir.
  8. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
  9. Stir in the butter, vanilla and almond extract.
  10. Cool for about 20 minutes before pouring into the baked pie shell/s.
  11. Chill the pie/s completely for several hours or overnight before adding the vanilla whipped cream.
For the vanilla whipped cream
  1. Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. Spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.