Andy Hemming

@andyhemming.bsky.social

1194 Followers 1639 Following

Born to party, forced to work. Screaming Argonaut. Not fast, occasionally furious. Apprentice at the College of Nonchalance. He/Him/Highly favoured

Top tier lasagne.

Prisoners in front of a firing squad.. a Goya painting, the horror of war.

Look up on Wikipedia for more details

Pad Kra Pao topped with a fried egg.

Large stone anchor, carved with an octopus decoration.

Fucking 2 inch squares

Modularity is a pain in the fucking arse.

Dog mid snap
water everywhere…
ball mid air.
Eyes on the prize.

Top o the hill

Beautiful crusty sourdough with butter on

BUSTING for a piss and the kitchen sink is full of dirty dishes?
Simply piss in the sponge and squeeze it out of the window.
Twit & Twat, Cwmcarn

One of our loose beds…

Home made ish pad Kra Pao

A view from the flank of Gownarrow, green hills rolling into the distance, mountains at the back.

I DON'T get why people bang on about poets like they've just
invented fire or some shit. Poetry is an absolute piece of piss. It's literally just banging a load of words together, some of which rhyme. Well, I went to school and I can do that. Go on, give me six words, and I'll make you a poem out of them. Any six words. Not 'orange' though, there's no need to play the cunt.
Chris, Norwich

White Peonies in a mixed bed.

Not great photo, of an owl faced cockatrice…

YOU ARE GOING TO HAVE TO STOP THIS SWEARING, YOUNG MAN!

LIKE FUCK I AM COCKFACE!
© Rude Cartoons*

For the marinade

2 ancho chillies
1 tbsp black peppercorns
1 small cinnamon stick
1 tbsp cumin seeds
10-12 cloves
2 tsp sweet smoked paprika
2 large tbsp soft brown sugar
2 tsp salt
1 tsp dried oregano
2 large cloves garlic, or 3-4 smaller ones, crushed
4-5 tbsp vegetable or olive oil

Method

First, make the marinade. Open up the ancho chillies like a book and discard the stem and seeds.

Toast for 30-40 seconds a side in a hot dry frying pan until smelling fragrant, then cover with boiling water and leave to rehydrate for 10-15 minutes.

Meanwhile, get out all the spices.
Briefly toast the spices in the same dry frying-pan and then grind to a powder in a spice grinder or pestle and mortar. Work the salt, oregano and garlic into the spices to create a paste. Now drain the ancho chillies and pound them in too (in the mortar, or a small food processor). Finally add the oil.
Rub over the chicken pieces and marinate for a few hours, or overnight. Heat the coals in the BBQ (or heat a char-grill). Grill the chicken pieces for 20-25 minutes, turning to grill all over. At the same time peel away the outer leaves from the spring onions and rub in oil, salt and pepper. Grill over the coals for 5-8 minutes until beautifully blackened. Arrange on a plate and squeeze over the juice of half a lime. Heat up the tortillas on the BBQ, cut the chicken into slithers and put out on a