‘If Physical Illnesses Were Treated Like Mental Illnesses’ by Robot Hugs.
Sadly our National Day is tainted with sadness. Last night a police helicopter crashed into The Clutha Vaults, a busy city centre pub not far from where I live, and there are multiple casualties. Currently the rescue operation is continuing. It’s a black day for Glasgow and Scotland, and my thoughts are with all those affected by the tragedy.
BBC News: Glasgow Helicopter Crash.
Glass artist, Ellen Urselmann.
Watch ‘Blackfish’ in the UK on BBC4 at 9pm tonight, and get a heart-breaking insight into the terrible ordeals inflicted on orcas by the sea-park industry. If there is any justice in the world, this will be the beginning of the end for SeaWorld!
Scotland for Animals ‘Beauty Products Tested/Not Tested On Animals’ June 2013 list.
24 years ago, I gave birth to my beautiful baby girl. It was then, and continues to be, my greatest achievement. She’s a daughter to make a mother proud - independent, adventurous, hard-working, strong, smart, funny and kind. And she’s grown into a woman who inspires me daily to be a better person. I enjoy her company above all others and love her unconditionally.
So Happy Birthday my darling, I hope you have an incredible day, because no-one deserves it more than you! xxx
‘Meat Is Murder’ graphic from Veg Talk.
What a voice… *melts*
Vegan month has been a real party month in Glasgow. I’m fortunate to live in such an awesome city with such compassionate people, restaurants and bars! :-)
Vegan, Serves 4
6 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
400g can chopped tomatoes
1 tsp tomato puree
1 tsp caster sugar (optional)
7g flat-leafed parsley, chopped
2 aubergines, cut into 1cm slices
125g vegan mozzarella, cut into 1cm slices
7g basil, chopped
75g fresh breadcrumbs
25g vegan parmesan-type cheese, grated
Salt and pepper
1. Heat half the oil and saute the onion and garlic for 4-5 mins, until softened. Add the tomatoes, then fill the empty can with water and pour that in too.
2. Stir in the tomato puree, sugar and parsley, and season with salt and pepper. Bring to the boil and simmer for an hour until thickened. Set aside.
3. Meanwhile, heat two-thirds of the remaining oil in a frying pan and add one-third of the aubergine slices. Fry for 2-3 mins, until golden on each side. Drain on a kitchen towel. Repeat with the remaining oil and aubergine.
4. Pre-heat the oven to 180C/160Cfan/Gas 4. Lay half the aunbergine slices in an ovenproof dish. Top with half the tomator sauce from step 2, and all the mozzarella. Scatter over the basil and repeat the aubergine and tomato layers.
5. In a separate bowl combine the breadcrumbs and parmesa-style cheese, then sprinkle this over the last tomato sauce layer. Bake for 40-45 mins, until golden and crisp. Leave to rest for 5 mins then serve.