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 s - punk as fuck4 s - nice 'n' sharp3 s - happy shopper2 s - white cider1 - clearance binX - recycling bin (detailed explanation) Not to this site, that's managed from my own pocket. But, if you appreciate what you find here, please think about making a donation to one of the following projects:
Bumblebee Conservation Trust  |
A big thanks to landysrock, one of our readers, for this contribution. It sounds perfect for a chilly autumnal eve or a typical British summer's day. Got more onions than you can juggle with? Thick onion soup! 75g soya marge I'm always open to new ways of incorporating the humble, yet delicious, chickpea into my diet. Legumes generally lend themselves well to all manner of savoury (and even sweet) food, but the chickpea has a soft spot in my stomach. I simply can't imagine a world without hummus. Randy (of Insurgence Records / Rebel Time Records) [...] This is a blog dedicated to Irish Punk and Hardcore, mainly from the early 90's up until present but there are a few earlier pieces as well. Everything has been ripped to mp3 format from old vinyl, demos, live recordings, unreleased songs and so on. It is only music that is out of print so [...] Artist: Wat Tyler 01 No I.D. Fellow punk Alex Distro-y has started a blog dedicated to listing all of the latest releases from the punk world, as well as other relevant news, events and so on. I don't know exactly what Alex's definition of punk for this particular site is but, from what I know of him, I'm guessing he's on [...] For those of you who don't know of 'em, The Oppressed are one of the key bands to have taken a stand against the braindead boneheads who've dared to try and worm their way into our scene. Totally in touch with their working class and skinhead roots, for almost 30 years they've celebrated our culture in [...] I've read so much over the years about this mysterious wonderfood called seitan, but never been able to find the basic ingredient (wheat gluten powder) in the UK, at least not within a reasonable price range, to have a go at making it myself. There's a long-winded way to knock some up with ordinary flour, [...] |
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