Hi all, my lovely Alternative Fashion Fest crew will be performing their anniversary show at Circo , Britannia Pavilion , Albert Doc, L3 4AD, Liverpool in Liverpool.
I;’ll be modeling again and will be wearing an outfit from phoenixx Designs and will also be in the Lady Gaga closing section. So cant wait, please come the event highlights diversity and how we are all different and the need to embrace those differences in society.
Heres a few more details x
Come join us on the 29th of June for our anniversary show. We will have amazing artists, fantastic designers and of course all the beautiful people.
Amazing acts from
Be dazzled by CONDRA
Enjoy the amazing vocals KIMMYBEATBOX and Molly & Ellie
Burlesque from Arielle Firecracker and her assistant Dita Von Hiss
Jynx Monster from the incredible Monster Cirque
Come see the amazing skills of Stay Beautiful Hoop dance
and Opening our show is the taleted Emilie Rachel with her amazing vocals.
Special Guest Model Ryan Davies-Hall
Incredible choreography from Dance All Out
Featuring designs from
Lexxi Roxx Clothing
THTC – The Hemp Trading Company
Alibi Clothing and Accessories
Phoenixx Designs UK
Are We The Baddies
and many more
Some special surprises coming your way this time. Not to mention stalls and booths for you to browse around at your leisure.
Hold on to your hats Liverpool…we’re back!
No tickets needed!
Link to the event – https://www.facebook.com/events/1721222301478718/
I recently modeled for the Alternative Fashion Fest as part of a show they put on at a festival over in NE Wales. I’ve modeled for Alt Fest a few times and love it as they encourage you to be yourself, they stand up for diversity and actually let the models express emotion which is amazing for me.
This time I was modeling the fabulous Nicky Rocket Tees , check the red rather lush. I paired the tee with my faithful Evans Boots, Simply be Skort and Fishnet tights from The Big Tights company.
BTW the Alternative Fashion Fest have their next show at Circo in Liverpool this Wednesday 29th June 2016 from 7pm and its free – see you there. Heres the link to the event https://www.facebook.com/events/1721222301478718/ xx
#trendy #plussized #plussizedfashion #skyeladderlive
So we are already at Tour date 4 almost half way through our Summer festivals tour with my band Skyeladder. I cant believe how quickly time is going.
This time we played at Darwen Live a great musical yearly event where theres’ music pretty much ongoing across the Darwen area all over the BH weekend.
This time I choose a decorated jewel black sleeveless vest top from Simplybe and paired it with a black see through tee and also a pair of red pants and sandals from Evans Clothing.
#trendy #plussizedfashion #plussized #skyeladderlive
Tour date 3 – 29th April at Steelfest Irlam Festival
What a gorgeously warm day it was over the bank holiday weekend it was super-hot so I took the chance to wear my fabulous white vest top from Yours fashion. I must stress though I bought this as a plain white vest and had the lips added by the fabulously talented Kevin Bowd (Boy Georges brother) who provides most of his brothers hats and jackets. They also have a label called “b-rude”
I paired the lips vest with my trousers from Next and sandals from Evans and also added the totally amazing grey fringed jacket also from Evans made in a faux suede.
I love the versatility of the jacket , I’ve worn it loads with jeans and linen pants over Spring and can imagine that this could also be a fab jacket that will take be right into Autumn.
#trendy #plussizedfashion #skyeladderlive #plussized
6 x 150g thin cut pork neck fillet steaks
60ml rice wine
25mm ginger, grated
4 cloves garlic
2 birds eye chillies
7g 5 spice
100g grated palm sugar
50ml veg oil
For the salad
250g blanched green beans
1 cos lettuce
For the dressing
40g toasted sesame seeds
1 finely diced shallot
25mm grated ginger
15ml sesame oil
15ml rice vinegar
5g chilli flakes
1. For the marinade, blend til smooth, add the pork, cover well, leave for at least 2 hours but overnight is better.
2. Heat a griddle pan and chargrill the pork (shake off excess marinade, for 4 minutes each side.)
3. For the salad, make the dressing by mixing the ingredients together. Shred the lettuce into 20mm wide strips (don’t use outer leaves). Toss the beans and lettuce in the dressing.
4. Serve with flat bread.
Credit – http://www.channel4.com/programmes/sunday-brunch/articles/latest-recipes/korean-pork-with-green-bean-salad-recipe
1 tbsp salted soy beans
2 garlic cloves
1 birds-eye chilli
A large handful of coriander
1 x 350g-500g seabass, scaled, gutted and de-gilled
1 tbsp veg oil
For the sauce
1 tsp chilli bean sauce
1 tbsp hoisin sauce
1 tbsp Shaoxing rice wine
100ml chicken stock/ veg stock or hot water
A dash dark soy sauce
For the glass noodle salad (serves 4)
100g mung bean vermicelli
2 spring onions
1 tbsp sesame seeds
For the salad dressing
2 tbsp light soy sauce
1 ½ tsp Chinkiang black rice vinegar
1 ½ tsp granulated sugar
1 tbsp chicken stock
1 tbsp sesame paste
2 tbsp chilli oil
½ tsp Sichuan peppercorns, crushed
1 tsp sesame oil
1. Lightly crush the soy beans in a small bowl with the back of a teaspoon. Finely chop the garlic and chilli and roughly chop the coriander.
2. Wash the fish, pat dry and place on a large plate or platter suitable for steaming.
3. Build your wok clock: Place the crushed soybeans at 12 o’ clock, then arrange the garlic, chilli, sauce bowl and chopped coriander clockwise around the plate.
4. For the sea bass and crushed soybeans, set a large wok or steaming pan up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the fish plate into the wok or pan, cover with a lid and steam for about 7-12 minutes until cooked. Remove and set aside covering with foil so it stays warm and moist.
5. Drain and dry the wok, add the vegetable oil and heat until smoking. Add the soybeans and stir-fry for 30 seconds, then add the garlic, chillies and sauce, bring to a vigorous boil and add half the coriander and continue to cook for 1 minute until the sauce has thickened and reduced by a third.
6. Pour the sauce over the steamed fish and garnish with remaining coriander to serve.
7. For the sauce, mix the sauce ingredients together in a small bowl.
8. For the glass noodle salad, put the mung bean vermicelli in a bowl, cover with hot water and leave to soak for 5 mins, until the noodles have softened but are still al dente. Remove from the water and leave to dry on a dry tea towel.
9. Cut the carrot, cucumber and spring onions into fine matchsticks.
10. Toast the sesame seeds in a dry wok until fragrant and golden brown (2-3 minutes), then set aside.
11. For the salad dressing, put all the dressing ingredients in a bowl and mix together well.
12. Place all salad ingredients except the sesame seeds in a separate bowl, pour over the dressing and mix until everything is evenly coated. Transfer the dressed salad to a serving plate and scatter over the toasted sesame seeds to finish, serve.
Credit – http://www.channel4.com/programmes/sunday-brunch/articles/latest-recipes/sea-bass-with-crushed-soy-beans-and-chilli-sauce-with-a-glass-noodle-salad-recipe
Pesto is a delicious and very flavoursome alternative to pine nut pesto. Good with pasta, fish or in a panini.
Two large bunches of fresh coriander
Extra virgin olive oil
Juice of one lemon (I used a lime too this time)
Pine nuts (I used a few cashews this time too.
Fresh garlic. (to taste)
All ingredients blitzed together in a food processor, blender or using a pestle and mortar. I just cut most of the coriander in, including large bits of stalk, and only leave around two inches of stalk from a bunch. I like to make this quite fluid.
450g roasted squash – roasted with garlic and thyme
1 finely chopped onion
1 finely chopped red pepper and the same with a green one
150g sliced button mushrooms
2 x 400g tins chopped toms
200g tomato puree
Salt and pepper
1 tsp each of dried thyme, parsley, oregano
2 bay leaves
12 fresh sage leaves
300g cottage cheese
150g grated mature cheddar
300g pasta sheets, dried or fresh
Oil for frying
1. Gently fry the onion, peppers and mushrooms until soft.
2. Add the tomato puree and bay – cook for 5 minutes.
3. Now add the tomatoes and herbs, bring to the boil, then simmer for at least 30 minutes and season well, fold in the squash.
4. Grease a 10” x 8” baking dish and line the bottom with pasta.
5. Fish out the bay leaves and spoon about 1/3 of the mix on to the pasta, then put “blobs’ of cottage cheese (again about 1/3) on top of the mix. Carry on for 2 more layers, finishing with mix, cottage cheese and then cheddar.
6. Bake at 180C for about 45 minutes to 1 hour.
7. Serve with garlic bread.
Copyright – http://www.channel4.com/programmes/sunday-brunch/articles/latest-recipes/squash-lasagne-recipe