Month: October 2012

Originally posted on Active Naturists:
In the aftermath of Frankenstorm in New York, I would like to post some happy photos from New Orleans, another city that 8 years ago suffered severely from a hurricane, and actually much stronger one than Sandy… Despite being surrounded by water, New Orleans is not known for beaches, let alone naturist beaches. But there is a clothing-optional club with an open air pool, jacuzzi and bar all surrounded by lush tropical plants. It is called simply The Country Club, and the atmosphere is very laid-back. It is located in the most charming and picturesque residential area I’ve ever seen, Bywater, rivalled only by the neighbouring Marigny (imho). It is located close to bustling French Quarter, but in this neighbourhood, there are only few quiet cafes. So it may be your perfect oasis of tranquility in the city. You can simply chill on a lounger by the pool or in a more secluded corner in the garden; there is WiFi, in case you need to work and stay connected to the outside world. You…

Originally posted on Naked Vegan Cooking:
Argh! Its Hallowe’en! Time to dust off that old VHS of Hocus Pocus, make cute-but-scary foodstuffs, and hope your house doesn’t get egged by the local teenagers that secretly intimidate you… Yesterday Frank came round to help us make Spooky Sushi! Frank is literally the best at cute foods, and we basically ripped the idea for mummy dogs from him. Technically the spooky sushi rice balls aren’t origiri because we used rice dressed with rice vinegar instead of leaving it plain but we prefer it this way. spooky rice ghosts Ingredients for the rice balls: 3 cups sushi rice, 1/3 cup rice vinegar,3 tbsp sugar, 1 tsp salt, peice of kombu (take this out if you are having trouble sourcing it), 1 sheet of sushi nori, sesame oil Cook the sushi rice according to the instructions on the packet. Different sushi rice manufacturers require different things! Whilst the rice is cooking, make up the sushi-zu (rice vinegar dressing) by combining the vinegar, sugar, salt, and kombu in a small pan…