So HRH Princess Anne of England wants to gas The Badgers. Didn’t Hitler do something like that? #SICK
Timid in the real world,
Weak as a lamb,
Until he’s milking turkeys,
Like the turkey milker can.
Lost in a force of fear,
But when he’s milking turkeys
He’s the turkey milking man.
Squeeze it tight,
Do it right,
Exactly one week today, as i was sitting in the sun, along came a girl called Nicola. Sporting a golden face and a head-dress made from road kill pheasant feathers, she sat down and invited us to investigate her basket of treats. After preparing her a plate of tofu, nuts and beetroot i began to look at the objects before me. I was impressed by the craftsmanship and creativity. Her passion for recycling, aesthetics and the macabre. Discussion took us to veganism, art, taxidermy, and back again, both of us being vegans and artists.
There was one piece i especially liked. A small pale pink pendent containing what looked like a tiny foot. Nicola shared that she attempted to stuff a friends hamster, Eric, but the results weren’t fantastic. Instead of keeping the little fella in once piece, one body she chopped off his feet and hands and made them into pendents.
I feel quite privileged to be wearing one of Eric’s feet, his back left i think. A mini memorial to someones’s beloved pet and a beautiful exchange. People keep saying to me, “That’s original”, my response being, ” Actually, it’s one of four”!
I was introduced to this dish in Gokarn, during my first six month trip to India in 2001. Shanker, a great friend who managed the beach side guest house cooked it for me one evening after the sunset.
Gokarn is a tiny holy town, south of Goa and auspicious to Hindus; a dip in the sea is good luck for one’s father and the sea washes away sins. It’s a town i fell in love with. I ended up staying for four months! I have since returned almost twenty times and whenever i do i eat Beetroot Curry.
The food in the photograph was cooked by Nela, Shankers wife, at their home in 2012.
Bunch fresh beetroot
2 fresh green chilies – Chopped finely
3 cloves of garlic
1 red onion
1 inch of ginger
1 green pepper – Sliced
1 half of fresh coconut or dedicated – Grated
Fresh coriander – Chopped
1 tomato – Chopped
1 tsp Salt
1 tbs sunflower oil
1 cup of water
2 tsp Black Mustard Seeds
2 tsp Cumin Seeds
Half tsp Asafoetida or Turmeric
2 tsp Garam Masala
Peel and grate beetroot and leave to one side. Grate ginger and garlic or grind into a paste. Chop onion, pepper, tomato, chilies and prepare coconut. Basically everything needs to be ready to go into the pan fast.
Heat oil on high heat and add black mustard seeds until they crackle. Add cumin , chili and onion and fry until soft. Add ginger/garlic and fry for one minute. Do not burn. Add asafoetida or turmeric and the sliced tomato and green pepper. Fry for three minutes. Ad salt.
Add beetroot, coconut and a little water. Cover and cook until beetroot is cooked. Around 10 minutes. keep stirring. Serve with fresh coriander and home made chapatti.