All posts by thirteenfingers

Cool Instagram Accounts You Should Follow: August 2016

And so a new blog post idea is born. I love Instagram, it’s by far the best social platform. I mean, I don’t even have a Twitter account, why bother when there’s Insta? A picture is worth a thousand words etc. No doubt I’ll eat my words one day. Here are a few fashion and photography accounts that you should also start following this month, each and all of them with their own unique flavour of GLAMOUR. Would I be a fan otherwise?

Adam Rindy
@adamrindy /
Colourful images of hot girls being simultaneously standoffish and flirtatious in sunny locations. Ongoing Americana theme with plenty of cacti, cars and cocktails. Perfect.

@helenamaty for @cocodiscocollection

A post shared by Adam Rindy (@adamrindy) on


Haris Nukem
@harisnukem /
More hot girls. All covered in sweat and lust, eyes and skin exaggerated to touchable levels of grit and realness.


Kevin Oh
@__kevohin /
Minimalistic frames of block colour still life and portraiture, telling uncanny stories of mundane life, and the strange prettiness of it all.


Blair Breitenstein
@blairz /
Energetic and fabulous fashion illustrations, taking inspiration from the 60’s and 70’s. Gorgeous caricatures that masterfully capture that inimitable essence of the siren.

Four Flamingos

A post shared by Blair Breitenstein (@blairz) on

Prada and specs

A post shared by Blair Breitenstein (@blairz) on

Summer Legs

A leggy summer collage, ideas brewing. Putting together turquoise, greens, orange and black. Gucci buckles, Jimmy Choo sandals. Glamour glamour glamour. Thigh high boots. Palm trees poolside, all-in-one pieces, throw-on, effortless.

fashion collage summer legs

“Beauty and femininity are ageless and can’t be contrived, and glamour, although the manufacturers won’t like this, cannot be manufactured. Not real glamour; it’s based on femininity.” – Marilyn Monroe

“Glamour is an imaginative process that creates a specific emotional response: a sharp mixture of projection, longing, admiration, and aspiration. It evokes an audience’s hopes and dreams and makes them seem attainable, all the while maintaining enough distance to sustain the fantasy.” – Virginia Postrel

3 miserable verses

A very vague novel idea. Here are some openings, although they all work well together as one. I like verse III the most. A novel that is like a contemporary American work, painfully real but very poetic in its awfulness. Reveals the misery of the mundane, the desperation of the every day. Finds romanticism within the ordinary. Something magical will happen to this otherwise average character – but the world will never lose its grittiness. No frills, in spite of it.

Up until now, any money I’ve had, I pissed it away. I don’t fucking know where any of it went. I imagine myself chucking a lit match onto a pile of cash. Sometimes it makes me feel sick; other times, I rejoice in the cleanliness of having nothing, and wish perhaps that I had even less, less and less to lose. The shame of privilege always kicks in.

I am disenchanted with my life. My father compares me to every other person my age, and older, and younger, but always more successful. They are more hardworking than I am, I must be lacking, all of my fucking money is gone. And I am a brainless imp beneath the manager, who spends her 8-hour shift writing up the staff rota for a soulless suburban high street store.

It is good to be ragged and pained. It is worth it. You might then learn something. From disease and dust, from the grime and gore. There rises the man. Not from the sand nor ocean, not sun, nor hope nor glee. The man, the woman, the beast arises, from the grimness, gutter, blood and rot; crime and anger, deception, foulness, fear and lust. There it grows, there it blossoms, flowers in the rancid muck.

Prose and featured image by Y.L.H.

Colourful glamour, glamorous colour

A few original designs by myself. Heavily beaded pieces, ruches of chiffon, figure-hugging bandage, jet hardware. A bold palette of blood orange, red, black, candy pink, eggshell blue and dark turquoise. Waist belted tightly and décolletage exposed. She is glamorous, dry, open-minded, and wants a hard drink a.s.a.p.

Click on the images to enlarge.

yasmin leigh fashion designs
Left: Caviar beads embroidered onto double-layered, lined fabric; block colours of beads seem to melt into each other; black spaghetti strap halter-neck; mini length; gathered, cowl drop back, backless. Right: Orange bandage cropped trousers, belted over a sheer, plunge, chiffon blouse; pink bikini with jet, rectangular chain detail.


yasmin leigh fashion designs
Clockwise from top – 1: Black crystal mesh hangs from the lower ankle of a square platform stiletto sandal, with suede platform and satin heel. 2: Same as above, shows detail of cowl back. 3: Tight red chiffon ruche, wide and low neckline, suede buckle belt, mini length, chiffon wrapped around arms; white cut-out swimsuit with jet ring hardware. 4: Black bandage flared trousers with high-waist and black crystal inserts above and below knee, to show flesh through the crystal mesh, and a chiffon bralet wrapped around chest and stomach to tie into huge bow at front; nude chiffon ruche, tight against body, cropped length trousers and long, square-neck vest with crystal double straps. 5: Jet and crystal drop earrings; red suede extreme point heeled pump, with crystal anklet attached at back and draping across foot.


yasmin leigh fashion designs
Same as above but with idea of colour

Eating the way you’re meant to in Madrid

The restaurants in Madrid frequented by the local Spanish people serve simplistic dishes that are full of singular, intense flavours. Fresh ingredients are centre stage; olive oil, sea salt and lemon are complimentary additions. The traditional paella is rich with dark, cooked tomato. The cuisine is modest, down to earth, and is absolutely all about the act of sharing food and drink with good company. Food bursting with love! Beautiful Madrid.

Butternut Squash Risotto Recipe

My famous butternut squash risotto recipe, with spinach, pancetta and pine nuts. Beautiful colours; strong, autumnal flavours. Don’t be put off by the lengthy method – this recipe is all about putting one thing aside, whilst you move onto another. Very therapeutic. Interestingly, I have never used wine when making this particular risotto. I am prepared to pay for my sins.

Butternut Squash Risotto (Serves 4)

50 ml olive oil plus some for drizzling
1 large butternut squash
Salt and pepper for seasoning
1 large white onion
200g arborio risotto rice
1 litre vegetable stock, give or take
100g grated parmesan
200g fresh spinach leaves
80g diced pancetta (or you can cube some yourself)
50 g fresh pine nuts

Preheat oven to 190-200C. Prepare the butternut squash. Peel the skin and remove the seeds. This can be tricky: I suggest a large knife, and placing a tea towel underneath your chopping board to prevent any dangerous slipping. Cube the prepared squash into roughly 2cm cubes, doesn’t have to be neat. Place squash in large baking tray, drizzle generously with olive oil. Season. Mix it all about so everything is coated in lovely oil. Place in the oven for 45 minutes, or until the squash is really browning on the edges and getting chewy on the corners.

Whilst the squash is cooking, start the risotto. Prepare the stock: heat roughly 1 litre of water in a saucepan and add the appropriate amount of vegetable stock cubes or gel, whatever you like. Whilst the stock is heating, cut the white onion into cubes, as small as you can manage. But don’t grate it. Heat the 50ml of olive oil in another large saucepan over medium heat, then add the onion and cook at a good pace, until soft and golden on the edges.

Now pour your 200g of arborio rice in with your onions. Stir so that all of the rice grains are coated in the oil. Cook them so you can hear the rice sizzling, until it begins to go translucent slightly. At this point, you can begin adding the hot stock to the rice, one cup at a time. You add a cup, stir occasionally, until most of the stock has been absorbed, then you add the next cup.

Tip 1: If you have the waxy end of a parmesan block left, after you’ve grated your 100g, you can add this block into the rice during cooking, and it will add even more flavour. Remember to remove it once done.

Tip 2: You will have to adjust the temperature of your heat throughout cooking. This is fine and good to do! If the risotto is bubbling like crazy, turn the heat down! Also, keep your stock hot so that it is easier to work with, but this doesn’t necessarily mean keep the heat on under it. You can usually just keep the lid on the stock saucepan whilst cooking.

Continue adding the stock until you reach a consistency you are happy with. You may use less or more than the 1 litre I suggest here. I always try the risotto in order to tell if it is done. The rice should be al dente, not sloppy. You want bite and movement, but not like a thick mash you have to flick off of the spoon. Once satisfied, add your grated parmesan to the risotto and stir to melt. Now, add all of the fresh spinach and stir it into the rice so it is all covered. It will wilt itself. Turn off the heat and allow the risotto to sit. This is good practice.

Check on your butternut squash. If it’s done, just turn off the oven and let it sit in there. I usually put my plates into the turned off oven at this point, to warm them up. Now cook your pancetta in a frying pan, and brown your pine nuts in another. Both will be done very quickly, so keep an eye. I like the pancetta very crispy, that’s easy. The pine nuts must be kept moving around the pan though, so that they are browned evenly and don’t burn.

When those are done, remove the pine nuts to a small bowl, and let the pancetta sit. Take the squash from the oven, and put roughly half to three quarters of the cubes into a food blender or bowl with hand blender. Or you can blend with a fork with some elbow grease. Blend to a smoothish paste.

Scrape the paste into your risotto. Stir to combine – it will turn a stunning orange hue. Serve up the risotto onto warm plates. Evenly serve the cubes of squash left onto each mound of risotto. Now evenly serve the pancetta on top also. Place the pine nuts in the bowl out onto the table, with a spoon, so people can garnish as they wish. Also make sure you serve with some more parmesan to grate over. Gorgeous!