i THINK oils on glass...
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(http://i299.photobucket.com/albums/mm319/Hipashtree1323/emergingonglass.jpg)
just a drawing
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(http://i299.photobucket.com/albums/mm319/Hipashtree1323/litlsprigs.jpg)
daruko, actually, holding a painting of mine over his face
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(http://i299.photobucket.com/albums/mm319/Hipashtree1323/890389296_l.jpg)
just a photo of me that i played around with in photoshop cs2
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(http://i299.photobucket.com/albums/mm319/Hipashtree1323/lovephotoshop.jpg)
oh and hello (^_^)b
:fap: oh baby
:wink:
I like the oils on glass one.
Thanks Nigel :)
Yer name makes me think of XTC's "Making plans for Nigel" song... probably not related to why you've chosen that name, or could it possibly be so? (^_^)
yo
its not you too that have little music site on myspace is it??
haha
Quote from: mixchd on April 24, 2008, 04:33:31 PM
Thanks Nigel :)
Yer name makes me think of XTC's "Making plans for Nigel" song... probably not related to why you've chosen that name, or could it possibly be so? (^_^)
No, I'm named after a famous Scottish warrior.
Nigel the Haggis-eater
Quote from: Cain on April 24, 2008, 07:17:35 PM
Nigel the Haggis-eater
Ok, I admit, I had to google haggis and once I was done hurling.... Do people truly eat this....
Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read 'delectable') bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used ..."
1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
Quote from: Khara on April 24, 2008, 07:31:55 PM
Quote from: Cain on April 24, 2008, 07:17:35 PM
Nigel the Haggis-eater
1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.[/i]
whoa
Haggis is DELICIOUS. I am not kidding.
Stay away from the haggis they serve in those little carts at Scottish heritage festivals, though... that stuff is noxious. You have to make it fresh or go to a restaurant that makes it properly.
You can also do a reasonable mock-up of haggis without the stomach; bake it in a covered casserole dish sitting in a pan of water.
i want one.