I’ve been busy lately! I always say that. I think, as my boss/tattoo teacher/tattoo dad Melanie Nead once told me of herself, “I think I’m just a busy person.” Better than bored.
Speaking of people and their awesome dads, here is the finished product of Pat’s tribute tattoo to her dad. I am really excited to have been able to do it, but I am consistently bummed I didn’t get to meet him myself. He sounds like an awesome guy. Somehow Pat’s sister Becky escaped without being photographed for the blog (probably my camera was dead. Bummer), but they got both got these tattoos together. It was really fun and they are amazing, and Pat brought us 3lbs of gummy bears. Holy gummies!
I got to start a big Pacific Northwest thigh piece on our awesome Friday counter girl & my friend, Candace. I’m really excited about this tattoo, and I can’t wait to work on it again really really soon! Pictured are Oregon & Washington state outlines, state birds & flowers from each state, Mt. St. Helens, Vista House, and native Pacific dogwood flowers all around. Lisa Maurine is pictured being really cute in the background to the left!
I started this coverup on Sam. Obviously it’s really in-progress, but I’m excited to finish it up!
I did this Portland tribute on Wesley, and I want to do more things like this! I’m so in love with doing traditional, I love the muted color scheme, and I adore the quote and banners. He sat like a champ and I am so glad we got it done in one go!
I feel so honored to have been asked to tattoo my very own tattoo Dad! I love doing script and I love Christmas and I love even more how much Melanie loves Christmas. This was so fun. DAD, YOU ARE THE BEST.
I reorganized my drawers, got new ink, and am totally stocked up! I love that feeling!
Oh, also, I made this recipe for Irish cream for Rob’s family for Christmas, taken from the Serious Eats website:
If you want to experiment with flavors, omit the vanilla and almond extracts and honey to start with a simpler base. Then add your own flavors to taste. For a darker, less-sweet version, substitute melted dark chocolate for the cocoa and 1 tablespoon brewed espresso for the espresso powder. To sweeten it up, use 1 tablespoon melted bittersweet chocolate in place of the cocoa. For a thicker and richer drink, add four eggs before blending, then serve the same day for best flavor.
Refrigerate and shake before each use. This will keep for about 2 months.
You can substitute instant espresso or make your own espresso powder by brewing espresso and drying then crushing the grounds.
Special equipment: Blender
serves About 4 cups, active time 10 minutes, total time 2 hours and 10 minutes
- 1 1/4 cups Irish whiskey
- 1 tablespoon espresso powder (see notes)
- 14 ounces (1 can) condensed sweetened milk
- 1/2 cup heavy cream
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon real vanilla extract
- 1 teaspoon real almond extract
- 2 tablespoons honey
- Blend all ingredients together in a blender.
- Transfer mixture into a glass jar or bottle and seal. Refrigerate for 2 hours. Shake before serving.
Here is a cute picture of the Irish cream and the yarn bows I made to go with. I am so into using yarn to wrap gifts. Also, this stuff tastes amazing, even if the ingredients are not the kinds of things I normally use ever.