| About myself |
Music: All music Mainly punk, rock'n'roll, metal, goth, rockabilly,Books: I am reading,Many books, mostly research for art and design at the moment, Bauhaus, Zero, Egon Schiele, Japanese Graphics Now! Philosophy of the arts. I do read other books too,Pleasure of the text by Roland Barthes. The shock of the new by Robert Hughes. One hundred years of solitude by Gabriel Garcia Marquez. Of Grammatology by Jacques Derrida. Sexuality by Robert A. Nye. A child in time by Ian McEwan. Factotum by Charles Bukowski. A portrait of the artist as a young man by James JoyceMovies: I like most people love a good movie. Its all about personal taste but her are a few from my very very long list of films I like: In the mood for Love. Chunking Express Grace (introduced me to wong kar-wai films and I loved them. One day in LA I actually met him, he was lovely :) Bladerunner Leon Y tu mam tambin Le Fabuleux Destin d'Amlie Poulain Yojimbo actually anything by Akira Kurosawa Danton Delecatesen Alien and Aliens Ringu (not pingu, actually I like pingu) Time Bandits ok, I like the first 3 Starwars films to be made Reservoir Dogs Get Carter The long good friday Withnail and I Hard boiled sonatine Allegro non Troppo Mad Love spellbound arsenic and old lace The day the earth stood still Grind house MPD-Psycho 7 faces of Dr.Loa Akira this list really will go on for ever you should google some of these onesWhatImInto: Mexican food is a passion, try this recipe out Puerco Pibil As in "Once upon a Time in Mexico" serves 6 Mix a jar of Cool Chile Achiote Paste with the juice of 2-3 oranges until good an sloppy. Add more crushed garlic if desired, salt to taste. Cut up 1.5kg of pork shoulder into 5 cm cubes. Marinate the pork in the achiote mixture over night or at least for 4 hours. Line a roasting tin or cazuela with banana leaves, or foil. Place the pork in the dish and loosely cover. Bake at 150-170oC for about 3 hours until the pork is completely tender. Meanwhile make pink pickled onions: Peel and thinly slice a red onion, put it in a non-reactive bowl, cover with half water and half cider vinegar. Add 1 big tsp of Cool Chile Mexican Oregano and salt. Let the onions sit for an hour until bright pink. Bring the dish to the table and unwrap the leaves or foil. Serve the pork with white rice, slices of avocado and radishes. Have on the side the pink pickled red onions and Ho
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