Bloodflowers

A Forest

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Faith

Disintegration

Holyhours

Apart

M

My knocks of heart

You will find different subjects, explanations on various musical currents, links of site of which subject is fashion or music and other, poetry, and culinary flat ,  it is a secondhand trade of passion.

My vision on the Gothic culture :

More the twilight, the death is an exile without return, a banishment of the world or one evolves, one styling fascination of the imaginary of the romanticism black, looking for an energy in its philosophic strolls, I rave in choreographic inventions of macabre words prints my soul of offensive one melancholic paradisiac idea.

But nevertheless the intoxication of my alteration kissed nevertheless sweet word of the merciless mower, she allowed me to escape me favour has its notes of idealisms, one walk on the lands of the spirit.

I met knowledge, forgotten knowledge of art, thinker's writing which expressed a death inside in model perfect.

Who better than, those that loves him, that respects her, is the actors and the holders of this community who can better the expressed, here is a parchment which will guide you towards the world of the Gothic movement.

Gothic culture is a "congresganiste" of direction, of fanciful shadow, an incandescent source of evasion of is even .

It is a face in the multiple facets, the desire to explain the world through words, to embellish art, and to enchant with the music.

Gothic movement, that is it?

A simple apologue of theoretical divinity exceeding the barriers of speeds physical appearance , it is a philosophic energy taking the sap in highly-rated hidden black of the man, there to stand out the sleepy beauty.

WARNING,On this page you will find touching practical links this universe, links of site, fanzines, forums,  links of fashion even though speed is not the essential base of its definition.

Fanzine:

Gothic forum

FASHION

 special renaissance/medieval

Michel Tatoo: http://www.micheltattoo.com/, the best tattooer and  percing of the South  of France, I like the work is particularly exceptional, it is very good advice and good price!!!!!!!!!!

 Jerome, alohatatto:  http://perso.wanadoo.fr/aloha.tattoo/,Compulsory site, the work is magnificent!!!!!

My poetry

They are texts that I wrote, they are not Gothic and do not belong has any style, results them from my soul which guided my feather.

(my favorite internet site subjet poetry: http://membres.lycos.fr/poetesse/souvreine/titre.html)

Quel homme n'a pas touché la passion
là pleurer en chanson
quel personne n'a privilégié ce moment
Pour seulement atteindre cette chaude sensation
Tans de gens là veulent comme amant
quel est se fruit qui arrête le temps
Son goût est amer et puissant
Un miroir dont le reflet est troublant
a tel point que sa devient des rayons tranchants
Elle voudrais l'attendre sans s'attacher
a des chaînes étouffantes
Elle voulait l'atteindre
sans que sa devient une prison
Elle voudrait l'attendre
sans que personne lui donne de sermon
quel phrase n'as pas troublé une âme soeur?
Est un livre ensorcelant?
Quel mot n'as pas torturé le monde
est une arme déchirante?
Le moment qu'on attend
Et qu'on redoute tant
Est il le virus qui va tuer en la gloire de son nom?
Elle voudrais l'attendre sans s'attacher
a des chaînes étouffantes
Elle voulait l'atteindre
sans que sa devient une prison
Elle voudrait l'attendre
sans que personne lui donne de sermon
Son souffle va t'il devenir un océan d'agression?
les hommes accepter d'embrasser leurs mauvaises pulsions
Un seul moment d'égarement
Et tu payes un lourd tribut trop fort maintenant.

All that I listen

Here are some groups which my ear "crunches" with passion, you will find also links of corresponding site has their music, if you wish to inquire about them.

Before of you give links some definitions on various musical currents .

Hard rock: One from the sources which influenced the heavy metal, the first version, of a rock which begins has nervous future, and which has to mutate in the course of time, the heavy metal is the seed which made pushed the tree of the metal of the last 30 years which then it is diversified by giving of numerous variant.

Heavy metal: If the hard rock would have a son the heavy metal would be its flesh, in "base" slightly faster than the hard rock and heavy atmosphere has the guitar.

Speed metal: Influenced by the wave heavy metal, she distance by the impressive drum  which almost plays the first roles,  "very very" powerful.

Thrash: Influenced by the speed metal, are small more, is at the level of texts and the atmosphere which he produces on scene, kicks out and guitar are very violent, on scene an a little bit dark atmosphere, mixing fury and energie of the soul.

Death: Then, it is the voice of singer which characterizes the death, with a variation of mixing rhythm speed and atmospheric.

Doom: The doom is a category which mixes numerous subjects, a sort of metal atmospheric, with a voice of death, with a game of variable guitar is melodic or trash or even speed once, the doom a joining of branch of metal, I you advice, it is a current musical very fascinating.

Atmosphéric metal:  I find that there is highly-rated one very spiritual, by listening to the atmospheric metal, you feel the same sensation when you gone into a church, voice is the maitre of ceremony.Of which guitars give melodic forgiveness.

Opera  metal: Simple , as an opera but with accompanying of guitars instead of violin

Symphonic metal : The younger sister of the opera metal, the same bases in more add classical author's (classic bases), using old instruments and the atmosphere of 18/19 centuries for example and getting married perfectly to guitars, it is a part of variants of the atmospheric metal.

Gothic: It is very difficult at present to define of the Gothic music, because she has a many to evolve and gave of numerous fruit, but its spirit at the level of texts is the search for the dark beauty of the man, romanticism black, and the others very philosophic, are rhythm is slow with highly-rated one gliding.
But Gothic music gave numerous children, what return its very difficult definition in the measure or every Gothic has its own vision.

Black metal: The most extreme branch of the culture of the metal, a voice " stridante " and rough, a game of guitar very violent, on scene, it's as if one would imagine in one detail or the actors roar the vertues of highly-rated dark, it is necessary as admitted as group of black metal one a rather particular dress, it is of really actors musical playing in a macabre comedy.

LINKS

art of kitchen

Thiébou Niébé

( For 2/3 persons)

Ingredients:

1 kg of long rice ,1 kg of meat with sauce , lamb or salty pig ,250 g of beans cornilles (small haricot beans with a black eye) ,1 big onion ,20 cl of oil ,1 cube of broth ( maggi ) ,Optional vegetables (1/4 of cabbages white, 3 or 4 carrots, 4 or 5 gombos, 1 scrap of manioc) .

Recipe

To wash and to dip beans during about 1 hour.
To cut the onion in small squares.
To wash, then to cut the meat in cubes.
To wash vegetables and to peel carrots and manioc.
To put the oil to be warmed in a big pot.
As soon as she is warm, to put onions to be gilded, then the meat to be turned russet.
When the meat begins to gild, to salt and to pepper, may add the broth in cube.
To pay 1,5 l from water to the meat and to carry in boiling.
In part, to boil beans 20 mn. To empty then the water and let drain.
When the sauce boils, to add vegetables.
To verify the cooking of vegetables and to remove them as one goes along. To reserve them in a flat.
To take three or 4 shady of sauce with part.
To add beans and washed rice, in the broth of meat. To mix the whole.
To verify that the height of the sauce is about 2 cms over the rice.
To carry in lively fire the rice until boiling, then to reduce the fire and to cover the pot.
Cooking lasts about 30 - 40 mn.
The rice has indeed to be egréné and mixed in a homogeneous way with the meat and the beans.
To serve with vegetables and some sauce

Fricassée de rouget-barbet aux asperges

( For 2/3 persons)

Ingredients:

400 g of nets of red mullets - water spaniels,200 g of asparaguses,20 g of flour,20 g of butter
1 spoonful with soup of vinegar,1 spoonful with soup of "crème fraiche",Nutmeg,
Salt, peppers .

Recipe

Cut the nets of red mullets - water spaniels in fragments.
In a pan, pay some water, the vinegar, the salt and the pepper and carry the whole with boiling. Add the fragments of fish. Let them cook during 10 minutes.
Peel asparaguses, cut them in fragments and cook them in some salt water.
Put a pan on slow fire, put in it the butter to be melted slowly, add the sieved flour.

Let cook some minutes by moving constantly by means of a wooden spoon.
Lengthen(stretch out) this red with the same quantity of liquid of cooking of asparaguses and that of the fish. Add the crème fraiche. Spy on of nutmeg and verify the seasoning.
Add asparaguses and fish to the sauce and serve immediately.
 

Risotto à la milanese

( For 2/3 persons)

Ingredients:

2 shallots, 2 spoons has soup of butter, 2 soupspoons of butter for wire nettings, 2 cups of rice, 250 ml of white  french wines of Alsace or Italy, 500 ml of bottom of beef, 1 bag of saffron in powder, salt, pepper, 250 g of beef, 8 spoon has soup of Parmesan cheese

Recipe

Peel shallots and cut in slices
To melt the two sorts of butter and sweat shallots
To add the rice and to give lustre to the counterpart a period of 3/4 minutes
Cast anchor with some white wine
To salt, to pepper and to add the saffron
Let simmer(plot) 18/20 minutes
To cut beef in shape of small strip, and to mix with the rice
To strew with shavings Parmesan cheese

Poulet YASSA

( For 2/3 persons)

Ingredients:

1 chicken farmer about 1 kg ,1 kg of onions ,Lemon files (quantity to make a good cup of juice) ,Salt, Peppers ,Oil ,1 kg of rice ,Optional hot pepper

Recipe

To empty and to clean carefully the chicken
To cut him in six fragments
To peel and to slice thinly onions
To press the juice of lemon
In a big bowl, to mix the juice of lemon with the sliced thinly onions, some salt and the pepper
To add the fragments of chicken and well to mix
Let rest(base) at the cool (if possible one night) so that the chicken becomes soaked a lot of marinade.
To remove all the fragments of chicken of the marinade.
To drain onions in a sieve well by pressing(hastening) them to extract from it the maximum of marinade.
To reserve the marinade.
Cooking
Roast all the fragments of chicken in the barbecue (or in the grill of the oven, but authentic taste will not be there).
Return (in a little oil) onions in a hen(pot). When they will have taken a beautiful gilded colour, to add the juice of marinade, some salt, the pepper and simmer in slow, covered fire, about 40 mn.
Taste and to rectify the seasoning
To add the fragments of chicken and simmer(plot) 20 mn, so that the chicken keeps(preserves) its roasted aspect .

Salade de carottes au miel

( For 2/3 persons)

Ingredients:

4 carrots,1 apple,1 spoonful with soup of juice of lemon,2 spoonful with soup of honey
50 g of disentangled almonds,Salt and peppers

Recipe

To wash, to peel and to grate carrot and the apple. Roast almonds(kernels) disentangled in a frying pan (without fat).
In a salad bowl, dissolve the salt and the pepper in the juice of lemon, add the honey, mix well . To add to it carrots and apple grated, to mix and to add the roasted almonds(kernels). To serve freshly.

Nouilles al burro

( For 2/3 persons)

Ingredients:

650 g of, fresh noodles 800 ml of bottom of veal, 4 spoons of oil in the juice of truffles, 100 g of butter in truffles, 100 g of shaving Parmesan cheese, 100 ml of cream, 20 g of truffles, salt, pepper

Recipe

To cook noodles in the bottom of veal, and added the oil in the juice of truffles
To melt the butter and to incorporate into it the cream and the cheese, then to salt and to pepper
To drain noodles and rafraichir in the cold water, then to put them on warmed plates
To spray with melted butter, to distribute some shavings of truffles and to serve.
 

Blanc de poularde

( For 2/3 persons)

Ingredients:

4 cloves of garlic, 4 red onions, 2/3 red hot peppers 1 bouquet of parsley, 2/3 spoon of huilles Chilean, 8 spoons of olive oil, 4 whites of poularde without skin, salt and pepper

Recipe

To peel onions and to chop them finely
To peel the garlic and to press(hasten) it
To wash hot peppers and to cut in length in strips, then épépinés
To wash the parsley, to press it and to chisel him(it)
Warm the oil and seize white of poularde
Let cook during 5/7 minutes
To add of the garlic, the onions, hot peppers and parsley
To spray with the juice of cooking
To make a cooking of 10/12 mn
You can then serve this flat with the rice or potatoes has the water

Bruxelles aux chipolatas

( For 2/3 persons)

Ingredients:

1 kg of Brussels sprouts, 6 chipolatas, 500 g of peeled sweet chestnuts, A big onion,A half-liter of broth,100 g of butter, Salt and pepper

Recipe

 Peel and wash Brussels sprouts. Peel and cut the onion in small strips.
Throw sweet chestnuts peeled in a pan containing the broth. Warm and cook 15 minutes only.
Clear the hanging Brussels sprouts 3 in 4 minutes in the salty boiling water. Them egouttez.
In a hen, melted 50 g of butter, add the onion cut in small strips then Brussels sprouts, put above sweet chestnuts. Salt, pepper, add the broth and move. Cover the hen(pot) and let cook 20 minutes.
On the other hand, prick chipolatas with a fork and them failes to return in the rest of butter.
At the time of serving, pay the contents of the hen into a hollow flat and furnish with chipolatas. Serve immediately.
 

Gambas et crevette grillées au citron sur une salade

( For 2/3 persons)

Ingredients:

1 package of onions, 4 cloves of garlic, 2 spoons has lemon, salt, pepper, 1 bouquet of parsley, 12 gambas, 12  crevettes( shrimps), 4 spoons of butter in the garlic, 1 spoon of olive oil,2/3 lemon, 1 kg of salad ,White wines (not compulsory)

Recipe

To clean the white onions
To wash and to cut there shape of slice
To peel the garlic and to chop finely
To add the juice of lemon and to salt and to pepper
To wash the parsley, to press, and to chisel and to add to the mixture
To wash shrimps and gambas to spray some juice (or you can add a little white wine)
Made to warm the olive oil and return it the garlic and the shrimps and the gambas
Put in a flat and put slices of lemon
Cross(spend) all this in grill 5/7 time
To prepare the salad, pass on the water
To take out the bad sheets
To arrange the sheets of salad in shape of circle
To arrange shrimps and gambas above
And to spray the juice of lemon of the cooking

Canard aux échalotes confites au vin rouge

( For 2/3 persons)

Ingredients:

1 duck, 12 shallots, 2 onions, 2/3 bay leaves, 1/2 liter of wine e Bordeaux, 2 spoons of oil of vinegar, 2 sugar , 2 spoons of oil, 80 g of butter, 6/8 bays(berries) of juniper berry, salt and pepper

Recipe

Peel shallots, and candy them complete in the wine
To leave the 30 mn on a slow fire with some sugar
20 g of butter add, the bays(berries) of juniper berry, the salt and the pepper
Preparation of the duck:
Take a flat, warm, add 20 g of butter and some oil
Gilded the duck
Add chopped onions, the vinegar and the bay leaf
Let cook in an oven a good hour
To place then the duck on a flat surrounded with shallots
Make a bath marry

Add the wine of cooking of shallots into the flat
Boiled has lively heart
Then outside the fire to add the rest of the butter
Serve the juice has part and accompanied this flat with a puree of carrot
 

Selle de chevreuil chasseur

( For 2/3 persons)

Ingredients:

4 slices of saddle of roe deer, 15 g of flour, 3 tomatoes, 200g of chanterelles, 3 spoons of cream, salt, pepper, 1 L of white wine, 1 carrot, 1 turnip, 1 onion

Recipe

Marinade the meat during 24 hours
To drain
Gild the roe deer without fat
To add tomatoes pruned and cut in districts
To wet in mode filtered marinade
To cook 2 hours on slow fire, to add the washed mushrooms and let cook 15/20 minutes
To rectify the seasoning
To thicken the sauce with the diluted flour
To cook some minutes and incorporated the crème fraiche
To sprinkle with parsley and to serve
 

Roulades de boeuf aux petits légumes

( For 2/3 persons)

Ingredients:

4 fine slices of bib, 100 g of carrots, 100 g of onions, chopped parsley 1 leek, 3 cloves of garlic, salt, pepper, 1/2 liter of white wine

Recipe

To peel and to slice thinly onions and leek
To peel, to wash, and to cut carrots in shape of dies
To peel and to crush the garlic
To mix vegetables
To flavor and to add the chopped parsley
To put the slices of meat well in flat
To distribute farce and to close with the thread
Gild in a jumper
Cast anchor in the white wine
To salt and to pepper
To cover and let cook 2 hours

Poulet maffé

( For 2/3 persons)

Ingredients:

600g beef (of the type to be simmered) or 1 Chicken (cut in 8 fragments) ,1 big onion cut in dies ,4 soupspoons of concentrated tomato ,5 soupspoons of oil ,Salt, peppers ,1 hot pepper "antillais",1 small white cabbage or half of the big person ,1 cube maggi
4 carrots peeled and cut in two ,1 sweet potato (in hypermarket(large surface), beam(shelf) exotic vegetables) ,4 gombos (large surface), exotic beam,200g dough of groundnut

Recipe

To cut the beef roughly cubic (the chicken in 8 fragments)
To dilute the tomato with a cup with some water
To dilute the dough of groundnut with a bowl with the warm water until obtaining of a homogeneous and fluid mixture.
To put the oil to be warmed in a stewpot. To put onions to be gilded(be bronzed).
To add then the meat to onions and return always in lively fire hanging about ten minutes.
To pay(pour) the tomato concentrated on the meat and let simmer(plot) 5 mn has slow fire, then the dough of groundnut by moving well .
To add 3/4 liter of water and to leave with lively fire until the first boiling, then to put vegetables.
To salt, to pepper and to put a cube maggi
To cover and let simmer(plot) the sauce hanging about 40 mn on slow fire.
To add the hot pepper in last 5 minutes of cooking.
To serveWith the rice

LA CHAKCHOUKA

( For 2/3 persons)

Ingredients:

4 tomatoes ,2 onions ,3 green peppers ,5 hot peppers ,1 teaspoon concentrated tomato ,1 teaspoon of salt ,3 soupspoons of oil ,Some stalks of coriander (to reserve for 10/15 last minutes) ,1 soupspoon of coriander powders with it ,3 cloves of garlic ,1 small bouquet of parsley ,Pepper

Recipe

To cut onions and tomatoes in a generous way, then to slice thinly peppers and hot peppers.
To pay the whole into a pan with half a glass of water.
To add the salt, the coriander powders with it, the oil and the tomato sauce.
To mix the whole and to cook during about 10 minutes.
To add the garlic cut in small dies, the parsley and the stalks of coriander chopped, the pepper and a little so necessary water.
Let simmer during 10 minutes.
To serve with the rice and an omelet


AUBERGINES AU CURRY

( For 2/3 persons)

Ingredients:

4 small aubergines,4 potatoes,3 onions,1,5 teaspoon of curry,3 cloves of garlic,5 soupspoons of oil,Salt, peppers.

Recipe

To peel aubergines and potatoes
To cut in dies and to rinse the set in the cold water.
To wipe them, then to put them in a terrine
To mix the salt and the curry then overturn on vegetables, by distributing well .
To chop onions, then to mix them in the garlic.
To put some oil in a jumper and return the hanging vegetables 10 mn.
To move with a wooden spoon.
To reserve them for the warmth.
To put in the jumper the mixture of onions and warm slowly.
To add vegetables, to add a glass of water and to cover during 10 mn on slow fire

SALADE AUX OEUFS

( For 2/3 persons)

Ingredients:

1  Onion,1 Hot pepper,3 Carrots,3  Eggs,500 g. of potatoes,500 g. of tomatoes,1 kg. Small peas.

Recipe

To make a broth with the onion, the tomatoes, half of the hot pepper, a bouquet of parsley, some salt and a bay leaf.
After cooking, to mash the whole.
To cook potatoes, carrots, rest of the hot pepper, small peas and eggs.
After cooking, to cut potatoes in cubes. To mix with the sauce.
Let cook during five minutes and serve.

ROUGAIL SAUCISSES

( For 2/3 persons)

Ingredients:

1kg200 of sausages ,10 small tomatoes ,6 soupspoon of oil ,8 pickling onions ,8 cloves of garlic ,1 end of ginger ,4 small hot peppers.

Recipe

We recommend to prick (with a fork) sausages on all the faces, to avoid that they burst in the cooking.
To boil them in a good liter of water openly, hanging about 15 - 20 mn.
To slice thinly onions and tomatoes.
Pass in the mixer the garlic, the hot peppers (or of the pepper), as well as the ginger.
Once cooked, to cut sausages in three fragments.
To deep-fry sausages, so cut from the oil about 3 - 4 mn.
To add onions by mixing and to let cook during 3 mn.
To add then the mixture crossed(spent) in the mixer, and, having to move, to let cook during 3mn.
To add finally tomatoes, to move the set(group) then to reduce the fire, still to let cook to reduce the juice, without it becomes dry.
With the rice

Perdreau farci aux légumes

( For 2/3 persons)

Ingredients:

4 perdreaux,1 carrot,1 potato,1 turnip,1 stocked bouquet,4 beautiful sheets of green cabbage
¼ of green cabbage,Bottom of poultry,Butter,4 fine slices(edges) of smoked breast of pig
Salt, peppers .
 

Recipe

To cook vegetables in the bottom of poultry with the stocked bouquet, to salt slightly and to pepper.
By keeping the 4 sheets of green cabbage, to crush vegetables in the fork to obtain an unrefined puree.
To salt and to pepper perdreaux, to stuff them of this puree. To bard them with the remaining rags, then with the smoked breast.
To put down perdreaux in a flat going to the buttered oven. To cook in the oven in 180 C ° during about 30 minutes.
To serve this "perdreaux" accompanied with potato vapor or of a gardener of vegetables.


BROCHETTES DE JAMBON, SAUCE A L’ABRICOT

( For 2/3 persons)

Ingredients:

1 thick slice of cooked ham (450 g) ,1 limp with 4 slices of pineapple in the syrup (225 g) ,1 big green pepper ,1 pear ,150 g of jam of apricots ,1 ½ cuillérée in coffee of juice of lemon ,Salt, peppers ,Clove ,Groove in powder ,1,25 dl of broth of meat 1  spoon in short soup of starch of corn ,40 g of butter ,250 g of rice " long grain "(bead) American

Recipe

In a pan, to mix rice, salt, pepper, ½ liter of water. To carry in boiling, to cover, to cook about 15 minutes with slow fire until the rice is ready and leau absorbed.
To drain the slices of pineapple. To keep the juice.
To wash the pepper. To cut him in 4. To remove seeds. To cut every piece in 4.
To remove the fat of the ham. To cut him in 16 cubes.
In a poêlon, to arrange the jam, the juice of pineapple, the broth, the juice of lemon, salt, pepper, a little cinnamon and clove. To mix, to carry in boiling by moving, to work in the mixer. To dilute the starch with a cup in very few cold water. To add it to the sauce by beating then to carry in boiling always beating.
To peel the pear. To cut her in 8 fragments. To cut every slice of pineapple, pepper, pepper. To whitewash every spit of 1 cuillérée in soup of sauce. Roast 4 in 5 minutes on each side in warm steak pan or cook 10 minutes with oven (200 °) on the way back in the middle - cooking.
To add the butter to the cooked rice. To mix delicately. To raise on the flat of service. To decorate spits. To accompany with the rest of the sauce