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[gallery] Ani-human project

Posted on May 4, 2014January 29, 2020 By admin

Olympic Starting Transformation Tiger

Covered from head-to-toe in body paint, these brave models blend in perfectly alongside a succession of wild animals. After seven-hours in make-up over four days, they look completely at home whether tangling with a 12ft-long python, staring down cheetahs, or riding on the back of an elephant. The bizarre images were taken by wildlife photographer Lennette Newell and form part of her ‘Ani-Human’ series of portraits.

Growing up the daughter of a vet in San Francisco, her childhood dream was to become one of the animals her father used to treat. Some four decades later, the 52-year-old artist has finally realised her ambition – with the help of models who have nerves of steel. Ms Newell said: “I wanted to show humans and their animal brothers in a new light that we maybe hadn’t been seen before.”

A great amount of care was taken to ensure that the animals were treated humanely during the shoot. Ms Newell said: “Each of the animals came with their trainers and every second they were observed and watched whenever the models came in contact with the animals. Some like Susie the elephant were fine to work with, the only problem she posed was how to get the model Kaela on top. In the end we used a long ladder and then we set about photographing inside the mammoth studios. For another model, Jasmina, and the cheetah and tigers it was bit different. We had to make sure that they were comfortable around her and that she had ample time to make a getaway should they become uncomfortable.”

But the fun project had a serious side as it is meant to remind viewers that man is an animal himself. “I think that we forget our origins as animals ourselves,” Ms Newell said. “We need to reconnect with nature and we should be closer to the animals that live on this world. We should look on these pictures as something more natural and not as odd as they might first seem. I used to fantasise about being the animals that my father used to treat and now with this project I am a little closer.”

Working with 75lb snakes and playful tigers proved difficult for the thin female models. Ms Newell said: “The tigers just wanted to play, but with their claws and the fact that Jasmina was naked, it was a problem for her obviously. But that aside, the cats were watched at all times and everyone had a great time during the shoot.”

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Quote of the day

Posted on May 3, 2014May 3, 2014 By admin

If you had to choose an animal to have sex with, what would it be?
A duck.
Seriously? You have the whole animal Kingdom to choose from and you go for a duck???
Well, it’s soft and fluffy and you can eat it afterwards.
I’ve lost all respect for you.

No context for you!!!

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How to stop snoring

Posted on May 3, 2014 By admin

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Katy: you wouldn’t do that to me, would you?
Me: No, I’d get stuck with the child.

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[recipe] Easiest pork ribs in the world

Posted on May 3, 2014May 5, 2014 By admin

wpid-best-ever-barbecue-ribs.jpg

INGREDIENTS
2 1/2 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks)
Low-salt chicken broth (optional)
1 1/2 cups store-bought or homemade bbq sauce

PREPARATION

Preheat oven to 350F/175C. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.

Bake ribs until very tender but not falling apart, about 2. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.

Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

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[recipe] roast cod wrapped in parma ham

Posted on May 3, 2014 By admin

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Preheat the oven to 180C/350F/Gas 4.

Cut out four squares of greaseproof paper, approximately 25cm/10in x 25cm/10in in size, and lay two slices of ham on each piece of paper to overlap.

Lay a cod fillet on top of each pair. Season with salt and pepper. Coat with preferred topping*. Roll up the paper around each fillet to make a cigar-shaped parcel and carefully remove the paper from each piece of wrapped cod.

Place the parcels onto a lightly oiled baking tray. Roast for 15-20 minutes until cooked all the way through. Serve at once.

* suggested toppings:

– Red pepper pesto
– Maille dill and lime mustard
– Sundried tomato and basil tapenade
– Lemon zest and rosemary

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My son and his entourage.

Posted on May 3, 2014 By admin

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Yes, polar bear is wearing a coat so he doesn’t get cold. Oy…

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Things you can only get away with if you’re cute

Posted on May 3, 2014 By admin

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Essential BBQ tool

Posted on May 2, 2014 By admin

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Time for bed!

Posted on May 2, 2014 By admin

time-for-bed

Been there, do that fairly regularly.

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Coffee flour!

Posted on May 2, 2014 By admin

coffee-flour

That’s some serious buzzwording, there, boyo!

In the crowded and ever-evolving health food market, another, rather unusual sounding baking ingredient has emerged – coffee flour. The gluten-free product, which touts itself as ‘the new global impact food’ is still in production but set to hit stores next year, and appears to pack an impressive nutritional punch. Coffee flour, derived from the fruit of the coffee plant, contains 50 per cent more protein per gram than wholewheat flour, and five times the fiber – according to its makers. It also boasts three times the iron content than fresh spinach, twice the potassium of a banana and 84 per cent less fat than coconut flour. Its creators say the product can be baked into bread, cakes and even pasta dough, and, unsurprisingly, delivers a caffeine kick – less than standard brewed coffee though, according to its website description, depending on how much you use of course.
As for the taste, it doesn’t resemble coffee at all, rather ‘floral citrus and roasted fruit-type notes.’

And it appears the product doesn’t just come as a culinary advantage for consumers – it helps coffee farmers all around the world. The company proudly states that it has found an innovative way to make use of the parts of coffee plants that are usually discarded during the production of the beans we grind into our coffees every day.

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