Sunday, August 14, 2011

cat and canary

c.a.t - haiku

the cat that ate the
canary, lust for much more
i told her enough

Monday, August 08, 2011

layers of him

getting to know him
is like peeling an onion
layer by layer
you learn, you study,
you envy, you idolize, you cry

levels of intricacy
the deeper i go
the darker it gets
reaching the core
i soon realize
he was weeping too

Sunday, August 07, 2011


i woke up feeling lost
with this choking emotion
gripping through my soul
it was your voice that
i have been missing
the o2 i have been breathing

Friday, August 05, 2011


can we go back to time before
when you are my tormentor
and I am your muse
when everything is simple
no gray, no heartache
just you and me
two kids on the playground
frolicking in the depth of life


as my head touches the floor
laying prostrate upon the all mighty
tears rolled down my cheeks
sobs wrecking through my soul
is it not right to search for happiness
wrong to live your dreams?
then why guilt is the only thing
i am not feeling right now.

Thursday, August 04, 2011


this hunger I have
the craving of the mind
it began in the soul
fusing with the sensual wants
feeding my consciousness, my essence
i am now almost perfect
was it a soul mate?
nah, those are just for the delusional.

Monday, August 01, 2011

w.r.i.t.t.i.n.g f.r.o.m t.h.e h.e.a.r.t

I have been inspired to write again recently, To properly write, from the heart, from the depth of my soul.

For the past week I've been doing a bit of it, just a few lines here and there but they are too private to share, too personal.

I'll try to get the juice flowing & maybe someday someone will be able to share them with me.

Here's to those who inspire me, you know who you are.

BBQ Recipe

Athene’s BBQ Sauce Recipe


1000 ml tomato ketchup - one of those in packet should fine

1 cup store bought bbq sauce* - preferably something with smoky in it’s name (optional)

1 cup chili sauce – time to clear all those not too tasty one

1 kg of onion – diced coarsely

10 cloves of garlic - smashed

3 green apple – skinned + coarsely grated

½ cup apple cider vinegar

½ cup brown  sugar – packed

2 bay leaves

1 tsp. mustard powder

1 tsp. nutmeg

1 tsp. paprika

½ tsp. cinnamon

1 tsp. herb of choice – I use rosemary if it’s for lamb, otherwise thyme/oregano or Italian mix is ok

1 cup of cola

2 cups of h2O

Salt to taste

Oil for sautéing


Heat oil. Sauté onion + garlic until translucent, add the grated green apple. Stir until apple is soft. Add bay leaves + all the dried herbs. Cook until aromatic, making sure they don’t stick to the pot.

Pour in the ketchup + sauce if you are using. Add vinegar + brown sugar. Mix well. Add water & salt. Cook until it boils.

Turn down the heat to a simmer, add cola. Gently simmer until the sauce thickens + does not taste very acidic anymore, occasionally stirring to make sure it doesn’t stick to the pot, scraping the sides as you go. This usually takes about 1 ½ hours.

Correct the taste, adding more salt if required.

Remove from heat. You may want to remove excess oil at this point. Cool sauce.

Freeze for long time storage up to 3 months since that is a lot of sauce!

*if you happen to have liquid smoke in your ladder, lucky you, use it!

BBQ Ribs

Ribs should be at least 3 bone sized. Place ribs in a pot, fill with water until it’s barely covering the rib. Add ¼ cup of bbq sauce to every kg of ribs. Cook on high heat. Once boiling, turn to a simmer. Cover pot, cook until tender, depending on how much you are cooking, this can take anything from 2 hours to 4 hours. Remove meat from liquid, reserving some to add to the bbq sauce used for basting.

BBQ Chicken

Place cleaned chicken in a pot, barely cover with water. Add ¼ cup of bbq sauce to every kg of chicken. Cook on high heat. Once it reaches boiling stage, let it boil for about 3, then remove pot from heat. Leave chicken to cool down in the liquid, this way the meat won’t dry out + remain juicy.


Reheat bbq sauce. Add some stock left over from the boiled meat. Simmer until thick again.

Setup your grill. When the coal turns to ember, put on the meat, grilling until it sizzles + golden. Turn once. Baste with sauce. Repeat as many time you wish, I triple-baste.

Serve hot. Bon appetit.