The night starts here... forget your name... forget your fear...
You drop a coin... into the sea... and shout out "Please come back to me"...
You name your child... after your fear... and tell them "I have brought you here"...

Monday, October 10, 2011

L+O+N+D+O+N- Borough Markets

I... am in London. It... is amazing. I... am amazed.

I realise that to some people, such as people that live in London, or around London, or can get to London easily, this is not as amazing. However to me, whom lives in the hot, red, southern Perth, where we have the population density of, like, 5% (maybe an exaggeration I have no idea) this is pretty awesome.

However the flight over, not so much, I do like flying ( really I do) however when its 10+ hours I get a bit sore (doesn't help being 6ft tall either)

But anyway, the other day, after getting a sufficient, maybe slightly longer then healthy sleep, me and my beloved sister went off to Borough Markets. Only one word can describe it "Awesome"

There were mushrooms everywhere, and in so many different varieties! And not only at the Markets, but also just in the local Sainbury's, in Australia we really only have button and field, maybe others if you look harder.

And there was a fish monger, where the fish was so fresh that its didn't smell fishy!

And there was this scary thing staring at us.

And awesome decorations, dead pufferfish...

And the butchers, I have an obsession with butchers... weird huh...

Dried Chillies just chilling out on a door.

and, what are gourd?

over all, if you go to London, go to Borough Markets, I mean, i found pickled garlic- never heard of that before- you can just eat it from the jar!

Saturday, October 1, 2011

Serious Musings

You would think that everyone had a time limit, a limit that depended on their actions, their dreams, their lesson to be learnt in life, and maybe it also depended on how their end would affect the people around them, how it would teach them a lesson that would help those people in their lives, the people who glanced, knew, cared or loved them.

A life and death of a beloved could teach you how to be loved, how to be happy, how to love, and in the end how to strengthen yourself and how to move on. These lessons are painful to go through, but what lessons aren't?

Death has been lurking at my doorstep recently, and will come knocking again soon if things continue as they are, which they most likely will. And sometimes it so hard to watch the after effect of his presence, even worse to anticipate his return, all I can hope and wish so much is that in the end it all has a meaning to it- that there is some great lesson to be learnt in the aftermath of so much grief, dread and heartbreak.

Who can see the fairness of a young, 20-something kid falling off his longboard and knocking his head the wrong way, effectively taking out any chance of his long awaited anticipated successful career as a professional longboarder, effectively taking a piece out of the people that knew, cared, loved and needed him in their lives.

Who can see the fairness of knowing that your body is slowly dissolving into ash, that in five years you know that your immune system will kill you? Your youngest child won't even be 10. your eldest won't even be 15.

Where's the fairness in watching your father die at the breakfast table when you were 11 years old, watch your mother die of a stoke covered in bed sores from the amount of time that she was trapped in her bed, only to find out a few months later that you are dying from the same disease that killed your father, realistically you have 2 years to spend with your husband and children, you will never have the pleasure of seeing your children marry, never have the pleasure of meeting your grandchildren, never have the pleasure of growing old with your husband.

None of these people are me, but I belong to the group that can only watch, helpless as the people around you are slowly slipping further and further away from me. I hate being helpless.

Thursday, September 29, 2011

Awesome Sauce! Literally, this sauce is awesome...

Just a simple, dessert sauce that in my opinion goes best with plain ol' vanilla ice-cream, it will never steer you wrong.

This sauce is so simple to make, so very very easy that if you didn't try it I would have to condemn you to the lowest, deepest, coldest part of Hell- oh yes thats right, Hell is cold, trust me.
But yes, *ahem* back on topic, Mars Bar Sauce.

What you need:
4 Mars Bars
90ml of double cream

(realistically you can mess with the measurements all you like if you want the sauce thicker on thinner, it all depends on how you like it.)

And the hard part:

Chop up the mars bars, (it'll help with the melting process) and melt them in a double broiler, or just a glass bowl sitting on top of a pot of simmering water.
When the chocolate is all melted and the nougat all gooey gradually add in the cream, stiring the entire time to make sure it doesn't burn at the bottom.

And there you have Mars bar sauce, in absolutely no time, all you need to do now is make sure you have some ice-cream handy

Variations include:
snickers/any other chocolate bar instead of the Mars bars
addition of brandy or a liquor for an extra punch

again realistically this recipe is so simple that you can do anything to it, so do it, give it a try...

taxi xoxo

Wednesday, September 28, 2011

These Suprêmes are Supremely... Seriously

Julie and Julia, is by far one of the best movies I have seen in my life; and consequently has sparked my interested in the individual Julia Child (Julie Powell was just a bit too melodramatic for me ><). And in my obsession stage, when I saw her "Mastering the Art of French Cooking" two volume set, I simply couldn't help myself, however my bank account does want to slap me...

And the first recipe that i've chosen to try is Suprêmes de Volaille aux Champignons, or in layman (aka english) terms, Chicken Breasts with Mushrooms, Red Wine and Cream.

It was DELICIOUS, however I did mess with it a bit, I am ever terrible at following recipes...

so here we are, Julia Child's Suprêmes de Volaille aux Champignon:


Le (la?) Poulet:
4 Chicken Breasts, or 2 large ones in my case.
a few drops of lemon juice
pinch of salt
pinch of pepper
Butter, alot. (ALOT) like 4 tbsp O.O

Le (la?) Jus:

5 tbsp of butter (however I just reused the end of the chicken butter, just adding a bit more if needed)
1 tbsp minced shallot, or spring onion ( I just used a small handful of green onions)
250g sliced mushrooms, or really however much you want in the sauce to mushroom ratio.
some salt, if you want
1/4 cup dry red wine
1/4 white, or brown stock
1 cup cream
salt and pepper
lemon juice, as needed

(I forgot the wine >> and the stock completely until I was writing this up)

And how you do it:

Rub the chicken breast with a few drops of lemon juice, depending on your taste buds, and the salt and pepper.

Heat the butter in an oven proof dish until foaming, roll the chicken in the butter, (from here i changed the traditional recipe, Julia's way-) cover the chicken in baking paper and put into a HOT oven. After 6 minutes touch the top of the breast, of it's still soft, its not done. You want it to be springy to the touch. Set it aside covered in al-foil.

Taxi's way- simply fry the chicken over the stove, until just done. DON'T over cook it because breast has a tendency to become very dry when over cooked. ( I simply found that, maybe it was my breasts, but it took 12 minutes for the chicken to be half cooked, I figured it would just be easier to fry it, because then you also brown the chicken, instead of having a pale white fillet to serve.)

Anyway, with the chicken to the side, if you need more butter melt it into the pre-used skillet, and add your shallots/ spring onions, and fry for a few moments, then add the mushrooms. Saute for a few minutes without browning.

Pour in the wine and stock on a high heat, quickly boiling the liquid away until it is almost syrupy. Then add the cream and boil until slightly thickened.

Take your sauce off the heat and add salt, pepper and lemon juice as needed ( I was scared to add in the lemon juice (I mean whaaat?) but it's actually quite nice!)

serve over the chicken, or the chicken in the sauce, or the sauce in the chicken anyway you want really (:

Taxi xoxo

To be, or not to be (afraid that is)

How embarrassing is it, do you think, if you have dinner with your family at the place you work at?

I seem to have this... thing... for lack of a better word of going to places where people know me... weird huh? for example y'know those coffee places that you go and they seems to now everyone's name and what they do and where they went that weekend... yea i'm not such a fan of those places... I just want coffee, I don't want to have to think of witty things to say at 8 am in the morning.

Not to say that I don't like talking to people, I love talking to people... but I like talking to people that I don't know and will probably never see again in my life.

I'm weird hey... maybe its cause i'm part Dutch "I'm from Hoelland, isn't that veird?!" ( anybody seen Austen Powers here?)

But yes, so behind my back my mother has booked a table at my work for dinner... I feel strange... I mean it'll be in front of my work colleges... with my parents... maybe thats just the teenager in me talking... but fuck man...

But too be honest i'm also slightly excited about finally eating at Hippo Creek... i've always wanted to try the food after smelling it all night... this will be my ultimate chance (:

taxi out xoxo

Inspiration and Crumbles

Inspiration, when found, is better then sex. And this guy, Foodie at Fifteen is inspiration; or too me at least. See me and him = same boat... almost, was in the same boat ( he has succeeded mostly) , but anyway he is the person that I want to be one day.

He was fifteen when he started his blog, i'm sixteen; he wants to be a chef/ pretty much is a chef now, i'm starting my apprenticeship next year; he is a foodie, lo and behold I'm a foodie too!

The only thing different is that he's a much better blogger then me, and he manages to find himself in positions that further his education and experience, I mean he meets the coolest people almost by accident.

But maybe i'm just being jaded, because life is what you make it right, if i don't think i'll ever meet people then I won't right? or atleast that's what i've been taught... that could just be my hippie parents though :P

But anyway, back to my main point, this guy, "Nick" i think his name is, is awesome and you wouldn't be harming yourself one bit by checking out his blog that i've tagged up the top of this post.

Also; today, driven by my hunger and desire to use up all vegies from the Subi Street Markets (still so in love with them all) I made Apple and Rhubarb Crumble; not the best creation i've concocted, I think maybe more butter in the crumble next time, or melted butter.... hmmm... food for thought (no pun intended)

Anyway here we go!

What you need: (in picture form)


A few apples, I used 4 ( I got too excited and peeled the one on the end before taking the photo...oops..)
Rhubarb, I had two stalks, however in hindsight with 4 apples maybe use 2 and 1/2 or 3 stalks...
Cinnamon (just a touch for flavouring)

For the Crumble:

Some Flour
Some brown sugar if you really want it...


Peel and cut your apples, cut them anyway you like (I stood in front of the pan with a small knife and just cut any which way, however personally I like big chunky pieces)

Cut up your Rhubarb, again anyway you like.

Mean while, you'll need to melt some butter, a good chunk, with a nice sprinkling of sugar, stir them together.

(side note: half my butter had melted by the time i'd taken the photo- so don't take my photo as a reference to the sugar butter ratio)

Once all the butter is melted, and the sugar is incorporated, add your apple and cook it for a few minutes, giving it a good shake every now and then, next dump in the rhubarb.

stir that through with a sprinkling of cinnamon, now you'll just want to cook that for another few minutes until the fruits start to give off their own juices. Let them cool after that.

While your fruits are cooling start making the crumble ( as I said before, my crumble didn't turn out to perfect, try and add melted butter instead and give it a shot- I know I will next time)

combine all the ingredients in a bowl, then all you need to do is rub all of it together, till they resemble bread crumbs, adding each ingredient to the ratio that you think is right.

However if you are a wet blanket and don't want to get butter and flour under you nails (my god it's hard to get out) feel free to use a fork and the side of the bowl, using a press and slide motion, rubbing the butter and flour and sugar together.

I've just found out that i've been making crumble the wrong way my entire life, i've only been putting the crumble on the top! can you believe it? The other day, my friend came into the art studio with a home baked pear crumble from his darling mother, imagine my surprise when I took a chunk with my spoon ( we're teenagers, we don't need plates) and found out that she'd crumbled both sides! Top and bottom! It was a revelation, no longer will i have to hoard the top coating of crumble and annoy my entire family when they get only apple! it was amazing! .... ok so i just went on a bit of a tangent; but the moral of the story- layer the crumble! are you listening?

(oh my god! double the crumble!) ( and you have to wonder why i've put on 3 kg lately)

now you need to whack it in the oven, feel free to plop some butter on the top for the nice golden melty effect, at 180C for about 20 minutes, or atleast until golden, it shouldn't matter too much because your fruits are already cooked (:

Mine didn't turn out as golden as i would have liked, and the crumble was a bit floury, so next time melt the butter, or just add more butter, or maybe if i added butter on the top before baking it... oh well only the next time will tell :P

taxi out xoxo

Monday, September 26, 2011

Welcome to Experiment House!

One place that you totally have to go to if you ever come to Perth, Australia, or god forbid if you live in this city already, one place you simply must check out is the Subiaco Markets- and take a word from the wise the earlier the better, in timing I mean, because boy after 9 am those lines get massive!

But anyway, as I'm sure you can guess I have been recently been aquatinted with the marvellous Subi Markets, this Sunday in fact my family decided to be unpredictable for once in their lives and dragged me with them to the markets for a croissant and coffee from the La Galette De France.

Of course when I got there and saw the largest range of fresh fruits and vegetables i'd ever seen in my life, and for prices that were beyond reasonable, I stood there (embarrassingly) gaping like a fish for a good 3 seconds...

Needless to say I grabbed my parents and dragged them into Subi Markets, before going completely spastic surrounded my vegetables... My parent's could only look on with a confused, dazed look on their faces while I picked up vegetables left and right going "OMG its OKRA!", "the fuck? TARO!" "RUBARB! I can never find you anywhere!" "FENNEL! my LOVE!" "mmmmmm artichokesss...mmmmm..." and so on and so forth...

We took a lot of vegetables home that day... and so now, I have a lot of vegetables in our fridge and with some not the faintest clue how to cook them... Okra, for example.... O.o whaaaat?

And so this is where i've dubbed this week "Experiment Week"

Day one: aka today

On the menu this evening was a beef steak (yeah I know not very exciting but we had to use it up ): ) Stir- fried Okra with tomatoes, and Tempura Fennal with candied Chillis.

p.s. I stole both these recipies from the internet, the Okra just from, however the tempura fennel was from The Kitchen Crusader, whom I suggest you go check out.

Stir- Fried Okra with Tomatoes

you will need:

2 cups fresh okra, washed, trimmed and sliced.
1 large tomato, peeled and sliced into 8 thin wedged
1/4 cup spring onions, sliced
1 1/2 tsp lemon juice
salt and pepper
butter and oil to fry in

What you need to do:

Melt the butter and oil in a skillet or wok.

Dump all the ingredients into said wok and toss around for a good 5-8 minutes

(as you can probably tell i'm not too confident with this recipe, as i've never cooked, or seen anyone cook okra and am sticking to the recipe quiet closely, at least in relation to timing)

I also realise that i forgot to take photos >.>

The end result: It...tasted good shall i say, the parent's loved it... however I felt like I was eating snot... literally, Okra has the consistency of snot... it wasn't too bad however...

Tempura Fennel and Candied Chillis

What you need:

Fennel part:

a large bulb of fennel
2 egg yolks
1 cup iced water
1 cup flour
pinch of salt
oil for deep frying

Chilli bit:
1/4 cup sugar
a cup non-alcholic ginger beer ( or a cup of water and 1/4 cup of sugar)
2 large red chillies, that have been thinly diagonally sliced

What you need to do:

Fennel part:

Heat the oil.

Thinly slice the fennel.

Whisk together the water, salt, flour and egg yolks into a batter.

Dip the fennel slices into the batter, and cook them in the hot oil.

Drain on a paper towel.

Chilli Bits:
Put all the ingredients into a saucepan, bring to the boil, the let simmer for 5-10 minutes stirring occasionally.

End result: OMG AMAZINGI'd never deep fried anything before so i think it turned out rather well thank you very much; fennel has a very strange taste might i say, it could almost be minty at times... you can;t have too much or it gets over powering. But the chillies, oh my FUCK! they were so good, adapting from Julie Powell "Candied Chillies are a revelation, I'm obsessed" (of course in the movie she says braised cucumbers but who cares about that) that pretty much sums up my relation to candied chillies at the moment. OBSESSION

and beef steak is beef steak, just slather it in oil, salt and pepper and let it fry on a really fucking hot pan (:

So hopefully over the next few days i'll be making a mango ketchup ( again from the lady crusader), a rubarb and apple crumble pie thing, i'm not too sure yet, artichokes with... something... maybe hollandaise sauce? homemade hollandaise sauce ;) and asparagus... and some other vegetables that i can't remember...

anyway this is me

taxi xoxo

Wednesday, September 21, 2011

Getting Down and Dirty at Dirty Nelly's

There is one thing that I most in this world... well actually there are a few things, Dada's calling themselves artists ( I mean really?), sunburns (oh the pain!) and those people who prefer Mr Darcey to Mr Knightly ( I mean REALLY?) but most of all... most of all I hate the common cold, something of which I seem to get alot now a days ( I blame the constant exhaustion of my daily life at the moment). So yes, i was snivelling, and coughing, and head aches to the max ( don't even mention the impossible amount of snot that erupted from my small nose) and completely not in the mood to cook.

So, in an effort to make my feel better it was decided we would go out for dinner, to Durty Nelly's in Shafto Lane ( this was probably not the best idea as I was close to collapsing and looking very stoned, as sick people do, the entire time, but we were to make the most of it).

Overall I did enjoy the pub very much, i'd been there once before, however since then they'd changed the menu ):

Durty Nelly's is a type of place to go to when you just want to chill with a smoke, a beer and some good ol' pub food. The staff don't hassle you, the music is something to sing along to, and when you sit outside, on the veranda, its gorgeous!

I had the Chicken Breast stuffed with eggplant, sun dried tomatoes, basil, somethings else, wrapped in prosciutto, on a bed of garlic mash and covered in olive jus. The only thing that i have to say is IT WASN'T DRY! I was so absolutely surprised, in a good way, totally worth having again.

My companion had the more traditional pub meal, a steak of Rump with garlic mash, corn cobbs and Pepper sauce. Now I don't know about you but, corn cobbs? i don't really know about that to be honest... But it was good, though the steak was a bit tough ):

and all was washed down by a nice pint of Heineken, and some lemon lime bitters, in true pub style, though maybe not Irish per say...

Totally worth checking out, especially after work as they have Happy Hour after 5 pm (:

Durty Nelly's Irish Pub on Urbanspoon

taxi xoxo

Friday, September 16, 2011


So this fine morning, we decided to go to Toast for breakfast, has anyone heard of this little cafe?... For those who live in Perth, and do want to go to this awesomely cute little thing its in East Perth, on Royal street, over looking Claisebrook cove (a truly calming site).

The thing about Toast was that you need to know where to look to find it, that is its not really on Royal st, but if you walk down the stairs from Royal st and onto the cove area we found it by the mass of people that were sitting outside bathing in the spring sunlight. And a big crowd usually means that its good right? Yea thats what we thought too (:

But really, it was adorable- the staff were friendly (and awesomely dressed ^^), the coffee was absolutely divine (!!!) and the food was...unique... to say the least, unique and pretty damn tasty too.

What was also cute about the place was that it looked like someone had gone to the Paris flee market, bought a whole heap of shit (posters, cups, books, empty Ricard bottles) and sent it back to Perth to be a decoration in a cafe called "Toast" though I think it should be called "Baguette" instead to carry on with the french theme ><

(the only let down for me was the plastic Ikea cups... I don't really like to drink out of plastic cups if you get me drift...)

(ooooh and see a Ricard and a Martini bottle!! )

And here we have (on the left) Crab and Dill omlette, and to the right is the trout pate on potato and parmesan bread with avocado and poached egg (: and you can see some coffee also THEY HAD MISMATCHING SAUCERS <33333 :D

And finally we had my main meal of the morning Avocado, poached eggs and hollandaise sauce atop yummy corn fritters. (this really amazed me seeing as i don't usually like corn too much... however if I could say one thing, after a while the corn did get a bit over powering just because there was SO MUCH OF IT... but besides that this get the thumbs up.)
not to mention i saw capsicum growing in the pot in the corner, i mean really capsicum? awesome!

If your in the area you should totally give this place a try, its too darn cute to miss out on ^^

also this is my first time giving a restaurant review so... thats for reading (:

Toast on Urbanspoon

taxi xoxo

Wednesday, September 14, 2011

Creme Caramel!

wow... this has been a while... my dear apologies to those who actually read this every once and a while. :D

anywhoo today, on the bus home from school I was over come with the sudden urge to eat something really really sweet! (and really with my lit teacher The Sharpie talking about Red Velvet wedding cakes all afternoon, who could really blame me?) and since I'd become addicted to this awesome guy called The Aubergine Chef (seriously go check him out, this is his recipe)
I thought I'd try my hand at making my own photo recipe post...thing....

SO, this is what has been shat out of my wednesday afternoon (when I really should be doing homework due tomorrow...><)

First! you will need:

milk - 13oz
eggs - 6oz (or just 3 large ones)
sugar - 3 1/4 oz
then some extra sugar to melt for the carmel bit (:

( I haven't converted the measurements because I thought I didn't want to confuse them, like 13 oz is 384.45 ml, now who really want to pour that out to the exact measurement ><)

Second! what you need to do:

Put the extra sugar into a pot on the stove over a low heat and melt the sugar, giving the saucepan a good shake every once and a while to make sure it doesn't stick to the bottom and BURN!! This process is called "caramelisation" as my Food Science teacher continues
to tell me. Now make sure it doesn't get too brown, other wise it will just taste bitter, you wan
t a nice golden rich colour- I let mine get a bit too brown ):

Once the sugar is nice and in a liquid state, you wanna pour it into an oven proof dish, suitable for Creme Caramel, and swirl it around the bottom and a bit of the sides, this makes the lovely caramel sauce over the top of the baked custard.

Next thing you will have to deal with is the heating of the milk, ( a very hard task i'm sure of) remember don't let it boil, just heat it to below the point.

With your milk slowly heating up, and your sugar setting up to the side now is the time to whisk the egg and sugar together to make a uniform consistency. But beware, you will have to stir in the sugar immediately or the sugar might chemically cook it, and sorry guys but the cooking process is coming up a bit later in this recipe, and if the egg is premature it will just be awkward on all of us (*seeedy eyes*) ( oh god there's something wrong with me if I can be dirty with chemically cooked eggs (oh god the images!!!))

Ok so once your eggs have been whisked and your milk has been sufficiently heated you will temper the hot milk into the egg mixture, and 'temper' is just a fancy word for saying pour the milk in slowly at first while whisking the eggs at the same time, so as to make sure the whisked egg doesn't turn to scrambled egg because of the heat of the milk (man there are so many things that want to cook this egg! poor thing :3)
Once it has all been combined you can now feel free to pour it into the previously prepared oven dish that the egg will finally be legitimately cooked in. yay!

Then you will want to put this dish into a water bath, that is put it in a bigger container and fill it up with hot water till half-way up the sides of the oven proof dish that we're using.

Now all you have to do is shove it in the oven at 325F (or about 160C) for 30-40 minutes, this of course depends on the size of your creme caramel, but if you keep an eye on it i'm sure it'll be fine (:

You can tell its done when, if shaken, the entire top has a uniform wave motion. When this occurs, take it out of the oven and let it cool.

Once nicely chilled you can see that it will have set a bit, take it out of the water bath and run a knife around the edges of the dish and invert the custard carefully onto another plate, and voila! you have creme caramel!

Now to the final and most important step, GET A SPOON OUT OF THE DRAWER AND EAT THE JIGGLY BAKED CUSTARDY GOODNESS!! omnomnomnom

taxi out xoxo

Thursday, April 28, 2011

Roasted Lamb with Fig seasoning atop Pea and Potato Mash

Ok- So I just made this up on the spot but I loved it so much that I thought it should be published here (absolutely nothing to do with the fact that I haven't updated in a few months >>) Anyway, its quick, easy and minimal washing up - which in my eyes makes it totally worth it :D

What you need (measurements are all relative to how many people your serving, I'm sure you can estimate it ^^)

Lamb, be it fillets, chops whatever you want.
Fig paste
Butter (for the mash)
Milk (for the mash)
salt and pepper ( as you want it)

And how to do it:

Bring water to the boil in a pot and add your Potatoes let them boil for a little bit, when they're almost done throw in your peas into the same water and let them complete the cooking process together like good little vegetables :P

meanwhile, arrange your lamb on a baking tray, season with salt and pepper if you want, before chucking them under a hot grill... on my oven I put it to around 190C, but its really up to you (:
Let them cook on one side for about 4-5 minutes (this again depends on the thickness of your meat/ how much you want it cooked)

When the beeper goes off, take the lamb out of the oven. Turn the meat over and spread the fig paste on the uncooked side of the meat, once done so put it back in the oven for another 4 or so minutes.

By now your potatoes and peas should be done. Strain the veges, then mash up roughly- adding butter, milk and salt as you want.

and then simply wait for the oven to go off and serve the Lamb placed on top of the pea and potato mash.

Viola! and your done (:

Taxi xoxo

Friday, March 25, 2011

Job job job job job :D

It would seem that I posted too soon- it turns out some people do want you in their business.

Thats right, the unemployable Taxi has finally gotten a job- and at Hippo Creek to boot.

For you non Perthians, and if you are from Perth you really have no excuse, Hippo Creek is a restaurant and wine bar located in three local destinations- Hilaries, Subiaco and Scarborough.

Its african inspired so there are food such as fried croc, and emu steak, hmm maybe those meats aren't quite african but you get what I mean when I say that they serve exotic food that you don't see very often in usual restaurants.

Anyway, i'm a 'food runner' so thats basically a waitress that can't serve alcohol, because i'm under 18 (insert sad face here). Last night was my first shift, and so far it seems ok- the people seem nice and all- i'll just have to get used to the job itself- and my god i never realised just how heavy the plates are- may hands kept shaking whenever I tried to life them!

But I am just ecstatic! I've always wanted to be a waitress so this is just...the Dream Job...well at least the one that I am able to have at this age (:

Taxi xoxo

Tuesday, March 22, 2011

Grape Juice with....what!?

Ok, very very immature of me- trust me I know... BUT this to me just has to be mentioned.

Grape juice, absolutely delicious, best drink in the entire world. I scavenge my local asian shops just to find the (stupidly) tiny cans of sweet elixir... and this is when I came across this...

Lets just say I did a double take....

Its new....with Sac....lets say that though it did taste delicious I couldn't help but feel kinda weird as I drank it xD Gotta love asians ^^

Taxi xoxo

Saturday, March 19, 2011

On Finding Jobs

Good fucking lord- does anybody here know how damn hard it is to find a job? Actually I think you would if you've ever had a job.

But seriously, I mean- you're broke, desperately in need of money aka a job, willing to do the shittiest job in town. So your wondering around the neighbourhood, checking out all the shops, hoping to god you will see a "worker wanted" sign in the window. You spend hours scoring the streets, then you see it- the sign. WANTED.

and you run to it, like you run to an un-urinated-on drink fountain in the middle of summer, tentatively stepping into the shop trying to hide your absolute ecstasy at knowing that finally, finally, you will get some money. You make your way over to the counter and leave the acne covered (though still somehow hot) cashier boy with your resume, then turn dramatically and leave the shop, hoping that afore mentioned boy stares at you with something akin to attraction as you walk away.

And for the next few days you make sure your phone is always charged, always right there next to you with the volume to it highest, waiting for the phone call that you knew was going to come. That you knew was coming- they did want you after all. But slowly one day turns to two, two turns to four, four turns to a week, slowly your hope begins to wither, turn brown and like all flowers in winter, die.

Thats right you hope turns shit-coloured and dies, and you can't help but feel a little crushed that although the sign said "wanted" they just didn't want you. That whole experience does wonders for your self-esteem, and even greater is when you walk in that shop to get a coffee a week later and the boy doesn't even recognise you. Like I said absolute wonders.

But, you hitch up your socks, put a piece of tape over your heart, and an even bigger one over your wallet, and try again, sifting through the streets for another "wanted" sign.

and they don't call you again....and again....and again.

I mean what do employers want these days? cause they certainly don't want workers- no matter what the pretty sign in the window said. But hey what can you do besides keep trying, your going to have to find money somewhere- just don't go into prostitution...actually (on a side note) the movies make it look so easy to get into prostitution (or drugs or anything illegal really) but in reality I would have no fucking clue where to start looking, maybe thats just cause I'm lame but I like to think I'm not so...

Anyway just a small rant about how people should only put up "wanted" signs when they actually want you, and more over about how fucking hard it is to find a job!

Taxi xoxo

Thursday, February 24, 2011

Be my PastryPal?

I just found the best blog for pastries/desserts ever!...well thinking about it, not probably not the best of the best but it is definitely work checking out. The woman that runs it is hilarious, she incorporates her life into her baking and through baking into her blog, it is truly marvellous to read.
And for you Macaroon lovers out there ( I am shamelessly one of them) the lady has a free e-book about macaroons alone on her website, written by her. If awesome could be bottled...

Check her out, PastryPal

taxi xoxo

Friday, February 18, 2011

Enochian- the language of Angels

My obsession with languages has yet to leave me- recently I have begun to learn French- a truly romantic yet horribly sounded when spoken wrongly...and I have being speaking it very wrongly it the past few weeks- I never realised how bad it could sound when I was surrounded by native speakers.
But anyway there is one language that I would be ecstatic to learn, only for its symbolism, but alas it will never some to pass as i don't believe anyone can actually speak it.

This language is Enochian, that language of the angels- or at least it is according to John Dee and Edward Kelley...

taxi xoxo

Mirror Mirror on the Wall

Finally a story! :D...not the most original title I agree but I thought it fit :D
On an after thought maybe i should say that this is trying (and failing) to copy the style of Edgar Allen Poe- a most excellent writer if i do say so myself.

Now that I reflect back on what had occurred, I realize I could never quite recall how this unimaginable, ghastly journey began. Nay, I can tell exactly how it happened, yet I am unable to diagnose the exact moment that my entire existence became my own customized hell. Was it when I discovered my legitimate identity? When I discovered my own disgusting actions? Or can the origins be pursued back to when I was a lonely child? Or perhaps it was when he pushed his way into my life- pushed as much as I begged him to enter.

I first encountered him at my favorite bookshop; I was seated in the centre of an aisle slowly digesting a marvelous compilation of theology essays. I was so captivated by the text that I barely noticed him until he was sprawled across my feet; my immediate reaction was to spring to my feet, helping the poor soul that had tripped over me, apologizes already gushing from my tongue.

The gentleman stood with an elegance that I was instantly envious of, discarding my apologizes with a confident air. Once he had regained his balance, the man's golden eyes studied me curiously, lingering especially on the crumpled essays still clutched within my fingers.

"Are you a fan of theology sir?" the man enquired in a soft voice.

"Oh, I suppose you could say that," I replied, "I'm more interested in what tales they come up with."

The gentleman's grin was luminous.

"I'm Lawson Milam." He thrust out a hand.

"William Mason." I received his hand firmly.

And so began our friendship, our first conversation on the floor of my favorite bookstore, about the various gods of the ancient Incas. It was quite a vigorous discussion if I do say so myself.

The following two years were the finest of my life, I can declare this with absolutely, no doubt in my mind, and I recognize that my bliss had everything to do with meeting Mr Lawson Milam.

In a minute space of time Lawson transformed into the twin I never had- and I really do mean twin. Lawson conceived me in a way I had never experienced, our relationship intimate like one could ever envision. He would know, truly, what I was thinking and I for him. It was one of God's greatest marvels our relationship was, genuinely astounding. He was my ‘true friend’, my friend that I would keep forever- I’d never beheld such a vision as this; never thought I’d acquire something so beautiful.

Albeit, over time my 'true friend' slowly disintegrated; it was slow, so slow that I almost didn't note the difference. Yet it was definitely present, he would be a bit harsher to the waitress, more judging towards a new acquaintance, impatient with children.

I remember the Lawson I first welcomed, and compared him with the Lawson of the present- there was an unbearably harsh contrast. Yet, curiously Lawson was just sweet and caring as he always was around me, but me alone. It was on the morn of a Wednesday however, that I genuinely comprehended how much my friend had transformed.

Let it be known that I am a righteous man, a god-fearing man, I place justice deep in my heart and know it shall be delivered, either now or on the eve of the lamb's return. It is because I hold on to this so strongly that the Wednesday morn disturbed me to the core.

Lawson had brought me to our customary cafe; we took our usual seats- situated in the back corner, next to the window with an engaging panorama of the aged street.

I was staring into the tiny lane-way when I heard a sound akin to that of disgust emerge from Lawson's throat, my gaze translated to my dear friend.

"Is something the matter Lawson?" I enquired; he didn't lift his stare from the man seated on the opposite wall, a regular at the cafe I recognized.

"Lawson?" I hedged, as he did not answer me the first time.

He lifted his gaze to look at me, "yes William?"

"What ever is the matter?" I questioned him for the third time, "Your staring is giving the poor man the shakes."

In truth, the gentleman opposite us had yet to observe my friend's stare- but I’m sure if he did the intensity of it would give him night-horrors for evenings to come.

The only acknowledgment from Lawson was the shaking of his head, and him saying that he had no wish to discuss the matter, so I should just leave it well alone.

I frowned but shut my lips, knowing that Lawson would eventually expose his secret to me, so I sipped my drink turning to examine the street once again. I was correct in my assumption, as a few minutes later Lawson called for my attention.

"William, if you uncovered an abominable act, and you knew who was responsible- what would you do?" He started cautiously, his eyes subject to the swirls decorating his teacup.

The question caught me off guard, I pondered for a minute before replying to him, that I would try to uncover all that I could before reporting it to the law.

"I can't do that." I almost cut him off before he continued, "They already know- they don't care."

Again I was caught off guard, "They don't care? Lawson, what deed did you uncover?" I demanded.

Lawson tore at his lips before a word slipped almost silently past them, "Murder."

All forms of speech had left me, I could almost not comprehend it, murder- and the law didn't care. At the time my mind was incapable of the thought of a man getting away with his evil deed.

Lawson knuckled his eyes, "And the murderer is sitting right over there, sipping his tea like nothing ever occurred!" He pointed discretely to the man against the wall. "He murdered his entire family with absolutely no reason! He's a psychopath!"

When I’d heard of his deed my blood rushed, roaring in my ears, my hands shook, spilling tea over the table- trying to contain my anger. How dare he? How dare he have a family and repay them with death? He was the unadulterated being of scum! Worse then the bottom of my shoe- and he had to be punished.

"He has to be punished," Lawson leaned across the wooden table, "And he has to be punished now- by us." He paused before continuing, "we have to kill him."

I stopped short, kill him? No! Then we would be more atrocious then him- there had to be an alternate way!

"He’s forced us Will- we must!" Lawson was quick to read me, "there is no alternative - he has to be punished!"

I shook my head viciously, "No! Murder is not an option! we'd be even worse then him! I dissent!"

Darkness overtook Lawson's features - it perturbed me.

"Will you need to understand- he needs to accept justice, and there is simply no other way. I will kill him, even if you are despicable enough not to help me."

The look in his eye terrified me, I’d never seen him that way, my blood froze. However the only thing I said was, "I will have no part in this."

I quickly fled the cafe, not twisting back to check if Lawson was pursuing me.

I remember being utterly horrified after that conversation, how could Lawson even perceive such a thought? I trusted him- thought I knew him, obviously I was mistaken.

I was still vertiginous from the shock a few mornings later when I noticed something out of place. I was sitting in the cafe when I realized the murderer-man was missing.

I felt nauseous, and escaped the cafe immediately.

Needless to state that day was the most horrible of my life- I knew, in my heart of hearts that Lawson was responsible, so when I found the murderer's face on the front page of the newspapers I was anything but surprised, besides myself- but not surprised.

It would have been more then a week before I saw Lawson again. He appeared on my doorstep, sad faced and apologetic. I asked his business with the door still between us, my face a blank sheet. Lawson fell on his knees begging me to let him inside, to forgive him because he was so very sorry. I folded instantly against my will and opened the door wide, letting him into my life once again.

When he was seated in one of the armchairs- his favorite I remember, I asked him stiffly if he wanted a beverage, he refused softly, looking more and more like a kicked dog. I remember that fact annoyed me greatly- he was the one that had done me wrong.

I said this to him, he winced slightly in his chair, relentlessly I plowed forward inquiring again why he had come to me.

"I've come to apologize, I'm so, so sorry." Lawson looked defeated, "I'll never again do anything of the sort- I miss you Will. I hate it that you can't bear the sight of me."

"Lawson, you killed someone! That can't go away so quickly!" I was almost shouting.

"But it can go away? Will I love you, you're my best friend I would be nothing without you, please forgive me, I have repented, I have done my penance!"

Our conversation went like so for quite a while, the sun was shining high when I let Lawson back in, it was low when I finally forgave him- however dull-witted the act may have been. That day was full of crying and shouting, harsh words and hugs- but in the end I realized that I had missed Lawson, I didn't really want to continue to live without him, to enjoy my life without him.

That was when I saw it- blood. It was smudged on his handkerchief peaking out of his pocket. I ripped at the cloth, I began shouting again.

"What is this?! You said you'd repented! This is definitely not "repented!"

Betrayal burned deep in my stomach, he hadn't stopped, the realization came to me so suddenly I almost swooned, he had done this to other people. I could feel the nausea rising in my throat.

"Get out." I told Lawson quietly, "Get out- and I never want to see your face again."

It pained me to say these words greatly. So when Lawson refused I started screaming again, my emotions fueling me; I slapped him square in the face before he finally edged towards the door. I wanted nothing more then to kill him at that very instant- I thought I knew him, I thought he loved me, I thought he was my true friend.

Lawson was at the door but before he stepped through I asked him "How many more?"

He turned to look back at me but only the back faced him, “I'll leave that you for to find out."

They were his final words to me before he slammed the door. I collapsed into a sobbing heap across my bed trying to bury myself in the covers as they turned dark, wet and salty.

I must have fallen asleep on my bed because the next thing I remember was be forcefully ripped from it. It was dark and but I could feel hands grabbing at my arms and legs, I struggled, screamed and shouted before a small colourful explosion went off behind my eyes and I remembered no more.

The next time I awoke it was to a throbbing headache, a metal desk and cold dark room. Naturally it scared me to wits end. Someone cleared their throat behind me, in my speed to twist around my neck cracked, the pain blinding me for a few moments. A man stepped into my view, his heels clicking crisply on the varnished floors. He was a tall man, dressed smartly in a waist coat and a blinding white shirt, and he was obviously police.

His eyes were amazing I remember, almond shaped but had the most vivid blue buried within them, it felt like he could see straight through me. He continued walking around me, his heels clicking at the same intervals until it had the desired effect, my nerves frayed and me feeling like some kind of animal, he then took his seat at the other end of the table. The only light in the room was a drop light, situated directly above the table, it only gave off the bare minimum of light, and the man used this to his advantage, eerie shadows hollowing his face.

On the table he slapped a file then asked me a simple question, "Do you know why you're here?"

The only answer I could give him truthfully was, "No."

My answer seemed to aggravate him, "Yes you do. You sir, have been charged with the murder of over 5 different people- tell me, did you know that?"

His voice was menacing as his hands threw down five photos from the file on the metal table, each making a resounding slap.

I frowned, "Murder? Five people?"

At the time I was in shock, I was in a strange room, being interrogated and being accused of murder- my mind had yet to comprehend the entire situation.

My gaze flicked down to the pictures.

“Oh God" I gasped, one of them was the man from the cafe, and I'd seen the other four in the recent news, I remember being utterly scared at the way they'd been murdered, only their teeth could identify them as they'd been so disgustingly mutilated.

The man was talking again, I strained to listen past the blood in my ears. He pulled out a handkerchief, smudged with blood- Lawson's handkerchief.

I jumped up, "That's not mine!" I shouted, "And I didn't do any of this! - but I know who did." The words came tumbling out of my mouth too quickly for me to change them- I was about to turn Lawson in, the thought made me cold.

The inspector raised one cool eyebrow, "Do you really?" he questioned, "Who did it then if not you? We have witnesses and evidence all pointing to you sir."

I shook my head, "No- I didn't do anything it was someone else, I knew him." I paused, was I really about to condemn Lawson, the best friend I'd ever had; yes- I knew I had to. "The person you’re looking for is Lawson Milam, he owns that handkerchief- and I know for a fact that he killed that man." I picked up the picture of the man from the cafe.

The inspector froze at my words, looking at me questionably, "Lawson Milam did this?" he asked.

"Yes! I had nothing to do with it- I tried to persuade him otherwise but he didn't listen to me." I said to the inspector.

"What’s your name?" the inspector asked suddenly, the question caught me off guard.

"William Mason, I thought you knew that already."

"Tell me, do you know what Lawson Milam looks like?" Again, this question also surprised me.

"Yes of course I've know him for years." I knew he was leading this somewhere but I just had no inkling where to.

"Turn around for me, Mr Mason."

Confused I did as he said looking into a mirror- but I wasn't in the picture. I wasn't anywhere on the mirror- I reeled back smashing into the table, shock coursing through my body. The only people in that mirror were Lawson Milam and the inspector.