Oh yes, I’m back on your radio’s very shortly on Shuffle Radio – I’ll have more details for you all soon, but needless to say I am really excited. Expect classic tracks from the 80s, 90s, 00s and now, fun guests and all the cheekiness you’d expect from me.
My new channel is finally up and running: kicking it off with some motivational daily YouTube #shorts following what I’m doing in the studio.
These first few are all 9:16 and edited in less than 30 minutes, I’m challenging myself to try something new – shooting for this format is totally out of my comfort zone so it’s refreshing to be trying something different.
Long form content will be coming in more traditional widescreen formats shortly but in the mean time I’d really appreciate you subscribing, we’re going to have a lot of fun.
I love the winter in the city, the stores glisten, the warmth of the tube radiates out into the street, the fogs swirl.
Some of these are now available to buy, and they make amazing Christmas gifts from my printstore. In these difficult times I want to be able to help so I’m offering 20% off everything in store with the code: wintersave-2020
The print store is now open: there’ll be an ever rotating stock of my photography available as well as occasional special limited edition prints. Your support enables me to make more: whether it’s photography, films or other creative projects all the proceeds of these stores will go into creative projects.
… the new block editor is so interminably bad. You create a post or a page – publish it and then find the published version is missing blocks entirely, then when you attempt to edit it you find it’s blown to pieces.
Going to consider my options for upgrading/downgrading the site either to a better CMS or to something like LAYtheme or downgrading to an older editor: as it’s clear that this editor is simply not ready for public release.
It’s getting to that time of year where the nights start to draw in a bit and it’s inevitably going to start getting chillier in the evenings, and what better way to counter a chill than with chili (see what I did there!). This chili is super easy to put together, as 95% of the cooking is done in your slow cooker making this the perfect prepare and forget meal.
All day Crockpot chili
To prepare, brown your mince until it forms a nice fond on your pan, you want some really good caramelization to add depth of flavor to your meat, once it’s cooked transfer to your slow cooker, then in fat from the mince cook off your chopped onion, adding your minced garlic right at the end so it doesn’t burn or get bitter.
From then on it’s just a case of chopping your chilis and peppers, and adding the remaining ingredients directly to crock pot and giving it a good stir to combine: there isn’t anything more to it than that, if you’re a compulsive like me you can stir it every hour, but assuming it’s stirred well to begin with you could honestly leave this for 6 hours untouched.
Now one thing I will say – it’s cooking in a crockpot, so it won’t thicken like it would if you were cooking it on the stove – I add the smallest amount of cornflour powder mixed with water just before I serve it to add a little bit more body just because that’s how I like it, you don’t have to: it’s all a matter of taste and mouth texture.
Serve it up over rice with nachos, guacamole, sour cream, hard cheese, spring onions and anything else you fancy, or dump it in the fridge to chill separate it into smaller portions and you’ve got one of the best toppings for a baked potato.
Serves 6 easily. Or freeze in batches for a meal for 2 or 4.
- 1 tbsp olive oil
- 2 lbs lean ground beef
- 1 medium onion
- 4 cloves of garlic
- Several dashes tabasco Sauce (to personal taste)
- 2 cans dark red kidney beans, rinsed and drained
- 1 carton tomato pasata
- 2 cans diced tomatoes
- 2 peppers red and green
- 4 chopped green chiles (you choose seeds in or out)
- 1 cup beer
- 1 beef stock jelly
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tspn salt
- 1 tspn drinking chocolate
- ½ tspn black pepper
Photo Credit: Neil A. Evans © 2020
Photo Location: At Home, Bankside, London, England.
I’m back: but I’m still angry – angry but hopeful that we’re making waves now that can’t be ignored. I’m going to start returning to posting new content on here, as well as to instagram and the new Youtube channel.
That all being said, just because the hashtags have quietened, the fight for a more equitable society must continue: so expect to see a continued presence of resources and news in my stories, tweets and here on the blog: the performative activism may have died down, but the issues remain – and I feel that I should use my voice and my talents to continue highlighting them: all creative people should.
I don’t believe however that we can continue to do that without earning our keep: as much as many people have said that every post should be one of protest the simple fact remains that without funds to continue we’ll all be too deep in our own problems to be useful.
But don’t worry, we might be returning to work – to some level of normality – but we still have your backs.
Right now pumping out materials for myself doesn’t seem important. I urge creators to take a pause and go support the black lives matter cause, educate yourself, inform others, go and vote for change.
I said this blog was about hope right at the very start.
This is the change I hope to see for a more equitable world
It is one of the undeniable facts of life: water is wet, the sun will rise in the morning and everything is better with bacon; it’s rich umami – even when you’re not even clear where it is in the dish – is always obvious, and this soup is no exception.
I’ve really gotten into making my own soups from scratch recently – we’ve always been a family that has soup as a go to for a quick meal, but I was getting tired of cartons of soup that varied in quality and increasingly had a list of stabilizers and preservative that felt unnecessary for allegedly ‘fresh’ food. So if you’re getting into home made soups too – then this recipe is a great place to start as it’s simple to make, freezes well and requires no effort in thickening as the magic starch of the potato does all the heavy lifting for you.
Potato, Leek and Bacon Soup
Like most soups that you’re going to process in your blender this doesn’t require a whole lot of prep work, roughly slice and rinse your leek, cut your onion up into chunks and do the same with your potatoes – I’ve even done this with washed unpeeled potatoes so don’t feel you need to be precious. If you’re using whole rashers of bacon trim it into small pieces or if you’re using lardons your prep work is all but done right now.
In a little olive oil fry your bacon until it’s starting to crisp leaving a nice fond on the bottom of your pan, when you reach that stage tumble in all of your veg and fry it in the bacon fat for a couple of minutes over a medium to high heat, just until the onion and the leek start to soften a bit and the edges of the potatoes have taken on a little color.
Pour your stock over the veg, add a good twist of black pepper and a little salt: there should be enough stock to cover everything, but only just. Bring everything to a boil and then reduce the temperature to a simmer, clamp on a lid and let it cook for at least 25 to 30 minutes, at this point give it a taste and add additional pepper and salt to your taste, leave the lid on and allow to cool to a safe enough temperature to decant to your food processor.
I’ve found that this soup comes together better if you use a food processor’s liquidizer jug rather than an immersion stick blender – if that’s all you’ve got no worries – it’ll taste just fine, but the final product just won’t be as smooth. Once blended you can eat immediately with a suitable hearty crusty bread.
If you’re not already onto your second bowl, this soup also stores really well, either pop it in the fridge for a few days or in a bag in the freezer it’ll keep well for weeks or pressure canned for months and months in a cool dark cupboard.
Serves 8. Or freeze in batches for a meal for 2 or 4 that’s ready in 10 minutes
Going the extra Mile
This is perfectly good as is, but if you want to make it look nice and add a little texture then try cooking up some extra cubes of potato and bacon to garnish, or if you’re feeling particularly indulgent a swirl of fresh cream will take this to the next level.
- 1¼ lbs starchy white potatoes (Maris Piper/King Edwards will do)
- 1 lbs leeks
- 1 large whole onion
- ½ lbs bacon or lardons
- 3 pints vegetable stock
- 3 tbsp olive oil
- To taste salt and freshly ground black pepper
Photo Credit: Neil A. Evans © 2020
Photo Location: At Home, Bankside, London, England.