rusty lee

Outside the sun is setting, but inside the NCT dorms, it’s brightly lit. A blonde and red head sit close together huddled over a phone. “Do you think they’ll like my picture? Do you think they’ll look forward to our comeback? I-I mean it’s with Doyoung hyung and Johnny hyung after all!” The blonde boy stammers. His red headed companion smiles. “They’ll love it.” And then, the picture is posted; it’s the teaser picture.

Donghyuck can hear Mark take a sharp inhale as he waits. And then, dink. A like. Dink. Another. The phone is suddenly uncontrollably buzzing with notifications. Two likes quickly turn into hundreds, thousands even. Comments like “Do your best!” or “Can’t wait!” appear one after the other. Mark can’t suppress his giddiness. 

“Guess they liked it after all.” Donghyuck smiles.


Imagine a pocket-sized Seokmin pushing a stuffed bear to you with pocket!svt helping him out. He then walks up to the front and starts singing your favorite song with the help of pocket!svt as he smiles up at you.
After he’s finished, pocket!vocal unit comes up and presents you a bouquet of roses as Seokmin asks:
“Will you be my valentine?”


©  || Dancing since 1999

Happy Dino Day!!

Tales from the Hood was ahead of its time.

This film blends the bad aspects of the black experience with the horror film genre and it is still relevant. I would call it campy at times and outright terrifying at others.

I really recommend this if you are interested in black horror films or black film in general. I also recommend Candyman and I would go into more detail but it is after dark where I am and I am not taking any chances. Seriously. That movie will always make me sleep with the lights on and cover all the mirrors.

But back to Tales from the Hood. Here are the themes (in order):

  • police brutality and corruption
  • domestic violence against women and children

  • slavery

  • gang violence

I will mention that some of the imagery may be hard to handle for some. It is rated R and currently available on Showtime On Demand.

Best Mets Nicknames

Throughout the history of the Mets, the team has had many players with unforgettable nicknames. Here are some of the best ones in team history:

Tom Seaver - “Tom Terrific”

The perfect nickname for the best pitcher in the history of the franchise.

Rusty Staub - “Le Grande Orange” 

Rusty got this nickname when he began his career with the Montreal Expos, hence the French. It refers to his orange hair and it stuck when he got traded to the Mets.

Lee Mazzilli - “The Italian Stallion”

The Brooklyn-born Mazzilli was a fan favorite and shared the nickname with fictional boxer Rocky Balboa.

Darryl Strawberry - “Straw”

Simple but unforgettable. Darryl even wrote a memoir in 2009 titled, Straw: Finding My Way.

William Hayward Wilson - “Mookie”

You know it’s a good nickname when nobody knows you by your real first name.

Keith Hernandez - ”Mex”

Keith’s teammates gave him this nickname thinking the California-born Hernandez was of Mexican decent. In reality his father’s ancestry is actually Spanish but the name stuck anyway.

Dwight Gooden - “Dr. K”

Gooden led MLB in strikeouts his first two seasons, which led to the nickname Dr. K (a play off of Julius Erving’s Dr. J) which was eventually shortened to Doc.

Gary Carter - “Kid”

Nicknamed Kid for his youthful exuberance. He always played hard and had fun, like a kid. Carter was one of only four captains in the history of the Mets.

Edgardo Alfonzo - “Fonzie”

Ayyy! Like the TV character Arthur Fonzarelli, Edgardo got his nickname as a shortened version of his last name.

David Wright - “Captain America”

2013 was in impressive year for David Wright. Not only was he named captain of the Mets, he earned the Captain America nickname after his impressive 10 RBI performance for Team USA in the World Baseball Classic.

Matt Harvey - “The Dark Knight”

During his stellar 2013 season Sports Illustrated dubbed Harvey The Dark Knight of Gotham. The rest is history.

Noah Syndergaaard - “Thor”

Syndergaard looks a lot like the comicbook character, Thor. On Halloween 2013, Syndergaard posted a picture of himself working out in a full Thor costume and thus the legend was born.


Again this starts with another apology. I have still being doing one recipe each week (promise) however as I have moved house and am getting ready to go to Australia I haven’t always had as much time to blog.

Not to worry it is time to catch up now! It was my Dad’s birthday earlier this month and we thought we’d mark the occasion with some tasty food. Lidle do a fantastic deal on festive occasions where they have a whole cooked and frozen lobster for £5. I was also in ASDA the other day and they also have whole frozen lobster for around £7. We cooked lobster thermidor years ago so this was only the second time I had attempted a lobster dish.

As it was already cooked it was a case of waiting for the lobster to thaw and then extracting all the tasty flesh. If you don’t know how to do this look it up on google or some fish books have it in.  That said I do talk you through it in the recipe too so don’t worry. This is a Caribbean recipe from Rusty Lee’s ‘A taste of the Caribbean’. Hope you like it.

Lobster Sea Breeze

Ingredients – serves 2

  • I lobster cooked (if it is small add some king prawns, this makes it go further)
  • 1 onion diced
  • 5 tomatoes diced
  • 1 garlic clove chopped
  • 1 chilli pepper diced (use as much chilli as you are comfortable with)
  • ½ tsp salt
  • 6 fl oz single cream
  • 2 tbsp olive oil
  • Freshly crushed black pepper
  • 5 thyme springs (leaving some for decoration)
  • Rice and salad to serve


  1. Firstly you need to get the meat off the lobster. Take a sharp knife and cut the lobster through from the head to the tail keeping the shell in tact if possible as this is used to serve. Swill out the clean shells with cold water and set aside.
  2. Remove the flesh (omitting the gills and intestines which are darker) and then break the lobster claws and remove the meat. Break the flesh up into chunks and set aside.
  3. In a saucepan heat the oil, sauté the onion and garlic. Add in the tomatoes, thyme (except a few springs for garnish) and chilli. If you don’t like a lot of spice then discard the chilli seeds. Let this simmer and reduce slightly and you can add a few tablespoons of tomato paste if you want it super tomatoey.
  4. Add in the chopped lobster meat and prawns. Allow the meat to heat through and the prawns to cook before adding the single cream. Cook for a further 5 minutes and sprinkle in the pepper.
  5. Put the tomato lobster sauce back in the shells and garnish with thyme. Serves with rice and salad.