I Hear You Calling Me


I’ve been feeling restless once again. I find it hard to stay in one place, have difficulty staying in the moment and releasing my ‘what ifs’ and ‘if onlys’. I feel an overwhelming sadness that cannot be cured by friends or the occasional glimpse of sunshine. I know what this feeling is because I’ve felt it many times before, always in London: it’s a sense of not belonging, of being constantly on the fringes of this society – I am the other. My heart yearns to tread the familiar streets of Portland, Canada begs to be explored a little more and the West Coast? She calls my name persistently and insistently, invading my dreams and promising me happiness. I can’t help but be drawn in and believe her – probably because I recognise the truth when I hear it.

One thing that struck me most strongly whilst I was living in and travelling around the West Coast was just how much better at looking after the earth my friends were. The emphasis was on living and consuming locally, supporting business in the area, reducing your carbon footprint, cycling and walking instead of driving, reusing, reducing and recycling. We are a people of waste and excess. With technology has come an increase in food production and survival – I joke with a good friend that without the wonders of modern medicine she wouldn’t even be here, her allergies and intolerance are so numerous; natural selection just doesn’t exist for 1st world countries. But what of those starving around the world? What of those starving in the UK alone? There is an estimated 400,000 tonnes of surplus food that is disposed of each year from supermarkets, shops, restaurants and many others in the food retail industry, food that could go to feed others, food that is perfectly good to be turned into a healthy and nutritious meal.

Living in excess is something I most certainly have been guilty of. It’s very easy to fall into bad habits when you grow up (for lack of a better word) spoilt, but it is equally easy to begin the process of unlearning these bad habits and start to do your part to help – it’s certainly something that I miss about the West Coast, the company of those who hold these values close to their heart. It’s understandable then that when I heard about The People’s Kitchen in Dalston I knew I had to go.


Let’s All Chase Delicious


Did you know that I’m now a Contributor for Russell’s fantastic blog Chasing Delicious? You do now!

Want to know how to make the gorgeous arancini above? Or these parmesan & thyme savour shortbread & these pesto, sundried tomato & goat’s cheese palmiers?:

Head on over to Chasing Delicious to read my first contributor’s post! And hey, whilst you’re there, why not give the Chasing Delicious Facebook page a Like? G’wan. You know you want to.

Until next time, peace and love.

Jax x

United For A Cause: Japan Fundraising


Photo courtesy of the BBC website.

Every few years or so there comes an event so horrific that the entire world is joined in shock, mourning and the intense need to help. When I heard about Japan I was in New York towards the end of my Big Adventure, taking photos with my friend, chatting idly at 2am and catching up on my Twitter feed. Suddenly all I could see were Tweets saying, ‘Japan. Oh God. Pray for Japan. Japan. Japan’ – what had happened? A quick glance at the CNN and BBC news sites and it was all too clear. I felt sick to my stomach: I had friends in Tokyo, how far had this disaster reached? With news that the resulting tsunami could spread to Australia & New Zealand, even as far as Hawaii and the West Coast, all places where I have family and friends, I couldn’t rest. The next couple of hours were filled with watching live news feeds, reading the Pacific Tsunami Warning Centre‘s page obsessively and worrying.

With news of more and more aftershocks still ravaging Japan, more footage and images of devastation, coupled with the odd glimmer of hope, there seems to be little that we can do. But a little is still better than nothing. It was easy then for me to get involved in two separate projects to raise money for Japan.


Woaaah, It’s Christmas


Hello all and a big ol’ happy Christmas to each and every one of you! Nom Man & I hope you’re all having a very lovely day, filled with plenty of fun, family, pressies & tasty, tasty nom. My gift to you is that my give-away, courtesy of Tortilla and myself is still running, and you have until midnight GMT (4pm PST) on the 31st December to get your entries in! The winner will be announced on New Year’s Day, to kick start 2011! Go, go, go!

It’s been a good year with plenty going down in the Feeder Lady household. I turned 23, a very nothing age, but eh, it’s another year in the life of Feeder Lady; graduated and am now a proud holder of a degree in American & English Studies from a top UK university; started this food blog back in April & not only increased my readership from me + Momma Lee, to me + Momma Lee + a lot of lovely people all over the world, but also made some wonderful like-minded friends; Nom Man came into creation (he’ll be back soon, promise!); I got to round 8/10 for Project Food Blog; I planned my foodie trip of a lifetime (leaving in two weeks!); and more recently, finished my job and am now officially a freelance food writer. I think that means it’s been one heck of a year. In the spirit of that, then, here is the rest of what didn’t make it onto the blog. All photos can be found in a larger format on my Flickr.


Go Tall-y, It’s Yo’ Birthday!


Mason Matcha-Misu, originally uploaded by jaxies.

I know, I only posted yesterday, but this one I just kinda wanted to show off a little. I’m also going to be a real bitch about it, because the recipe is still in development so I’m not actually going to tell you how to make it!…yet. The photo just turned out so nicely…

May I present to you the Mason Matcha-Misu, a matcha, pistachio and white chocolate tiramisu that I created especially for David, based on and adapted from his family’s mocha tiramisu recipe. On my birthday weekend back in February he actually rocked up to Nottingham holding a giant bowl of said mocha tiramisu for me, which it then took about three days to eat. It was a lovely birthday surprise. In return then, it was his birthday a couple of Sundays ago and I created my version just in time, made him a birthday video and showed it to him, then styled and photographed it, emailed it to him… then ate it. HA. Well I was enjoying it so that he could enjoy it vicariously through me…?


Mouth Orgasm In The Men’s


Mouth Orgasm, originally uploaded by jaxies.

Just a quick post – popped in to Mooli’s the other day for lunch with Catty and also because I’d received the rather intriguing (and bizarre) Tweet from the Mooli’s boys, “Come see our toilets. Bring camera”. With an invitation like that how could a girl resist?!


Can You Help Me?


I know, I said I was back and then I went and disappeared on y’all again. Sorry about that. Jaw is still sore and only just starting to get back on my feet now, so should be blogging away again very soon. Have a few things up my sleeve, too, so keep an eye out for that.

In the meantime I have an announcement/request, and I’m really hoping some of you out there will be able to help.

I’ve been talking to a few people recently about my chosen career path. I’ve been trying to get into Theatre Education, looking for internships and ways in, fully prepared to have to do some office filing and tea making, but that’s the way it goes. At the same time I’ve been working part-time at a baby shop, doing some freelance photography, and, of course, cooking. Cooking a heck of a lot. As I’ve mentioned I’m in the process of developing some recipes for a cookbook. And so I’ve been doing even more cooking. And taking photos of food. And thinking about food. And writing about food. And eating food. And making the same recipe (with four different variations) over and over again. And writing food preparation time sheets. And writing dream menus. And dreaming about food. And then I thought, ‘I clearly love food and the process of creation excites me… so why am I trying so hard to get into theatre?!’

Long story short, I’m thinking about trying to turn the culinary pursuits into a job, and a job into a career. This is where you come in – any advice? I clearly love food and cooking, how on earth do I start to make that into a career? Honestly, I’d appreciate anything you can throw at me on the subject. Anything at all. You can even throw a chicken my way and I’d probably read something into it.

That’s all for now. More soon, promise. Until then, peace and love.

Jax x

I’m Not Dead


So since I last posted I have been struck down with a mystery illness which affects (of all things) my jaw. Or at least one-side of my jaw. The left-side to be specific. It’s very swollen and painful at the moment, particularly when I either open my mouth or bite down, and as a result I cannot eat properly at the moment. I know, right? Lame.

Anyway, I’m off to the doctor’s tomorrow to hopefully find out what is going on with me and fix me (or else procure very strong painkillers to numb the ouchies), but just letting you know that I am alive and I will post food and recipes again soon. Sowwy. On the plus side, maybe I’ll lose some weight! Waheeey…

Peace and love,

Jax x

The Graduate


Gangsta Grad, originally uploaded by jaxies.

I know, this is a food blog and I should be posting about food, but y’know what? I’m going to take a moment away from food today to talk about my fave subject (apparently): me!

As you may have guessed from the above photo (of me pulling a ridiculous face) I’ve graduated! Yep, I am now the proud owner of a shiny bit of paper that declares that I am a holder of a BA Joint Honours in American & English Studies, classification 2:1. Bow-chicka-wow-wow.


Oh I’m A Terrible Tease, I Am


You see those beautiful little muffins right there? Take it in. Take it all in. Imagine those melting in your mouth (because melt they certainly do). Now hear this: I’m not giving you this recipe.

“WHAT?! HOW CAN YOU TEMPT US LIKE THIS, JACKIE?!” I hear you cry (…in my head I hear this. In reality you’re probably thinking, ‘meh. Big freakin’ deal’). Well that’s because I’m holding back on this gem for the cookbook.


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