Workout Plan + Epic Beard =

I figure, that if for a couple of months I work out a little bit here and there and just let my beard grow I’ll look a little something like the self-portrait below. Obviously I will have to purchase the sword and epic underwear.

I’m going to grow a beard.

It will be epic and magical. All the girls will flock to me but as I have a girlfriend I will say NO, FEEBLE WOMEN, as they get absorbed into my beard only increasing the power of awesome that it will yield.

Tilt Shift iPhone Photography

“Tilt-Shift miniature faking is a creative technique whereby a photograph of a life-size location or object is manipulated to give an optical illusion of a photograph of a miniature scale model.”

With that in mind, I took the techniques used in Photoshop and applied them to some photos I took on my trusty iPhone.

Attempt number 1
Attempt 2 - the better one.

Also check out this awesome tilt shift video by Sam O’Hare below.

FINGERBANG!

I’m not really sure what to say about this piece. It appears, however, to be a lonely cyclops finger.

Bird shit tastes so good!

Here’s a variation of the eggless, milkless, butterless cake I made the other day… but instead of one; it’s two, on top of each other, with butter icing in the middle. Damn. It’s good.

How to make a Chocolate cake without Eggs, Milk or Butter!

I’m sitting at home, and after a luscious Spaghetti Bolognese I fancy something sweet. The house is dry of anything that can even resemble sugary goodness! So I explore the interwebs and come across a cake that was used in WWII because of the rationing of supplies. I worked my magic and needless to say… it looks pretty good. It’s currently cooling so I haven’t actually tried it; but it smells amazing.

Before I get on with the recipe I must warn you that it is American i.e. it used cups instead of exact measurements. I used a small/medium cup.

Check it out – the ultimate STUDENT CAKE!!

  • Vegetable-oil cooking spray
  • 1 cup warm water
  • 1/2 cup unsweetened natural cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sunflower oil
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons distilled white vinegar (I used 1/2 teaspoons of normal vinegar)
  1. Preheat oven to 190 degrees celsius. Coat an 8-inch round cake pan with spray (I greased with vegetable oil and coated with cocoa).
  2. Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
  3. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand. Cake can be stored at room temperature for up to 2 days.

–UPDATE–

It tastes AMAZING!

Seedy Photography

I’ve been getting into the whole retro / polaroid / seedy looking / over exposed style photography recently. I like the style a lot so I’m probably going to give it a go for myself, see what I can come up with.

I found an iPhone app called ShakeItPhoto which basically just makes any photo into a polaroid. You have to shake it to develop it which was fun once, now it’s just tedious. Here’s a photo Charlotte took of me attempting to play Wonderwall.