by Nahp Suicide

Lavezzarro comes from South America, but now splits her time between London, Berlin and wherever the wind takes her.

How did you first get involved with SuicideGirls?

Monik’s set was my first time shooting a naked girl. I’m glad it got accepted. That was in 2005 and how it began.

What’s your background photography-wise?

I dropped out of Fashion Design University in the 4th semester as I noticed it wasn’t my thing, and I decided to learn photography without a school. I worked for different studios as assistant where I could learn something, and the main thing I learnt was that I dislike studios. So I kept on doing my thing – I still am learning actually.

What was the first photo you had published?

It probably was a band shot I did for an ex-boyfriend’s band back in 2004 when they were releasing a CD and got featured on a major newspaper.

How would you describe your style?

I am very honest. I like to photograph the girls how they are. I don’t tell them how to dress or to pretend to be something, and I think that can be seen in the images. I’m a bit of dark person, so you won’t be seeing rainbow cupcake pictures coming from me. I am also not a technical person, so I won’t be freaking out looking for the perfect images. I like to capture what happens and I like spontaneity. I think it’s raw.

What gear do you use?

All Canon lenses and body and few analogs, which are my favorites.

How important is Photoshop in your final images?

Not very. I do it very little to none, as I have no talent editing. Now I have amazing Photoshoppers working with me. They can retouch much better than I, but I ask them to keep it really natural. I can’t stand airbrushed images.

What gives you ideas and inspires you to create such amazing sets?

I listen music 24/7 and I am addicted to information. I have to be watching, reading, listening, consuming new stuff all the time – everything can inspire me because I am open to it.

What is your favorite image?

Tell us why it’s your fave and how you achieved it?

It is one of my favorites because it is simple, sexy, natural. Sums up what I like to show; the girls how they really are. The lady was kind of shy and we couldn’t communicate very well because of a language barrier, but I could see in her eyes she had the flame and I think it was properly captured in her whole set.

Is there anybody or anything you would love to photograph that you haven’t? (And tell us why)

I really want to photograph as many people as possible, travel more, discover more, so everyone that I haven’t photographed yet I want to photograph one day. And everyone I already have done, I want to do again.

For more on Lavezzarro visit her SG and Facebook profiles, and see her portfolio at www.lavezzaro.com.

by Jeckyl Suicide

A column which highlights Suicide Girls and their fave groups.

This week, Jeckyl Suicide gives us an exclusive peak inside SG’s innermost sanctum, the super private SG Lounge.

Members: 2,916 / Comments: 330,432

WHY DO YOU LOVE IT?: It’s given me the opportunity to meet and get to know some of my fellow SG sisters. It’s a relaxed and open space where we can all just be ourselves and be open and supportive. There’s a lot of love in that group.

DISCUSSION TIP: Anything goes. The more random the better. We pretty much discuss everything under the sun.

BEST RANDOM QUOTE: “SG is a place where we can make friends or acquaintances with girls from all over the world who share our interests.”

MOST HEATED DISCUSSION THREAD: What? SG’s never fight or argue. EVER. +cough+

WHO’S WELCOME TO JOIN?: The place for SuicideGirls to talk amongst ourselves. Private; SuicideGirls only.

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by Ryker Suicide

I’m making these meatballs for a holiday party. I’m not making the figs this year, unfortunately, because they are expensive to make and I’m broke. But they are incredible! – Ryker Suicide

Prosciutto Wrapped Figs

Ingredients:

• Figs (dried work as well!)
• Cream cheese (go with regular cream cheese, low fat just isn’t as indulgent!)
• Fresh Basil
• Balsamic vinegar
• Sugar (as needed)
• Almond slivers
• Prosciutto (ab 8 oz will be good for 12-16 figs, depending on size).

Directions:

1. First make your balsamic reduction. For those of you unfamiliar with this delicious sauce recipe, it’s super easy! Simply pour desired amount of vinegar into pan (about a cup will do for, say, 16 figs since this is basically just a drizzle/garnish) and heat over high heat. Whisk vinegar constantly to prevent vinegar from burning until it starts to reduce, thicken, and glaze. Add sugar to taste. I usually like to add a TINY bit of sugar to this recipe just to sweeten it a bit, but keep in mind the figs are sweet on their own so you shouldn’t need too much.

2. Slice your figs in half length-wise and split open slightly. Stuff with cream cheese (I usually stir up the cream cheese and whip it a bit to get it softer. You can also add a bit of mascarpone if you are feeling fancy!). Add a fresh basil leaf (sizeable to fig, I usually end up using about a half of a basil leaf since they can be rather large) and then an almond sliver. Wrap fig in a thin slice of prosciutto.

3. Drizzle in balsamic reduction. Repeat for rest of figs.

4. Broil until just crisp on the outside (maybe 5 minutes? depending on your broiler). Keep an eye on them because you don’t want to burn the prosciutto.

Spicy Cocktail Meatballs

Ingredients for the meatballs:

• 1 pound ground turkey (or beef for a more traditional meatball)
• 1 pound ground pork
• 1 cup plain bread crumbs
• 1/2 cup milk
• 1/2 cup finely chopped onion
• 2 eggs
• 2-3 chipotle pepper in adobo sauce, finely chopped (obviously, the more you use the spicier they will turn out to be – I usually use around 3-4)
• 2 tablespoons adobo sauce (from can of chipotle peppers in adobo)
• 1 1/2 teaspoons salt
• 1 tablespoon canola oil

Ingredients for the sauce:

Directions for the meatballs:

In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven (or heavy, heavy pan), heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, sauté the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. (For those who prefer a lower fat option, meatballs also can be baked on 350 for about 25-30 minutes.) Place on a paper towel-lined plate.

Directions for the sauce:

Heat oil in the same Dutch oven over medium-high heat. Add the onions and sauté until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

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by Blogbot

Artist / SG Member Name: Voodou Suicide

Mission Statement: Art can be an escape, a personal thing, a social thing, a way to meet others. It has been all these things for me. I love making and doing things, so I don’t think I could ever stop. Art is a huge part of what makes me, me.

Medium: Mixed media, some favorites include Copic markers, acrylic, fineliners, water colors and my Wacom tablet for computer work.

Aesthetic: Fun, colorful, graphic, most likely containing robots and/or dinosaurs.

Notable Achievements: I won Sappi ThinkAhead Graphic Design Student of the Year. I have passed my ISTD (International Society of Typographic Design) exam, making me able to put MISTD after my name. I have been featured in House & Leisure magazine (South Africa) as a winner of their reusable packaging contest. I have also been an Emerging Creative at Design Indaba (South Africa) in 2009.

Why We Should Care: Cause everyone could do with more fun and robots.

I Want Me Some: Find more of my graphic design on Tumblr and my T-shirts via my Etsy store. I also do commissions. Message me on SG if interested. Or email robot.factory.design@gmail.com

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by Glitch Suicide

A column which highlights Suicide Girls and their fave groups.

This week, Glitch Suicide gives us the specs on SG’s Robot Love Group.

Members: 426 / Comments: 741

WHY DO YOU LOVE IT?: Because I have a huge obsession with anything robotic.

DISCUSSION TIP: Check the threads before posting.

BEST RANDOM QUOTE:

Top 5 Reasons to Fear Robots:
1) Robots are evolving
2) Robots take our jobs
3) Robots steal our hearts
4) Humans & Robots are merging
5) Impending Robot Apocalypse

MOST HEATED DISCUSSION THREAD: It’s all love in the Robot Love group.

WHO’S WELCOME TO JOIN?: Anyone that loves robots, or anything relating to them.

[..]

by Blogbot

• INTO: Chocolate, playing with my mommy, and cats!
• NOT INTO: Carrots. I HATE carrots!
• MAKES ME HAPPY: When we go out and I stay on my mommy’s shoulder the whole time, looking around and seeing people shocked!
• MAKES ME SAD: When my mommy goes out without me.
• HOBBIES: I am a rat, so you know, rat stuff, like hiding from the world and playing the whole day with other ratties!
• 5 THINGS I CAN’T LIVE WITHOUT: Chocolate, hot blankets in winter, my toys, cuddles, my rat friends.
• VICES: I like to lay on my mom while she is watching a film.
• I SPEND MOST OF MY FREE TIME: Playing with my rat friends or my mom! It’s so hard living as a rat!

Get to know Chemio’s mistress, Ultima Suicide, over at SuicideGirls.com!

by Jeckyl Suicide

This is an original recipe that I made for a Red Velvet sponge cake that’s perfect for the holidays. I hope you like it!

– Jeckyl

Ingredients:

Cake:

• 720ml castor sugar
• 120ml vegetable oil
• 120ml sour cream
• 20ml vinegar
• 20ml vanilla essence
• 120ml red food coloring
• 720ml flour
• 240ml cocoa powder
• 20ml baking powder
• 20ml salt
• 3 eggs

Icing / Filling:

• 250g thick cream cheese
• 160g butter
• 4x250ml sifted icing sugar
• 5ml vanilla extract

Garnish:

• 2 x egg whites
• 3 x fresh red roses
• 3 x toothpicks
• Castor sugar to dust
• Green food coloring
• 2 x rolls of ready to use soft icing

Preparation:

1. Start by washing your hands thoroughly.

2. Preheat the oven to 180 C / 350 F.

3. Place the 2 egg whites into a cup and whip lightly with a fork. Wash the roses thoroughly. Using a brush, paint the roses with the egg white. Make sure every petal is covered. Next, dust the roses with castor sugar. The result should be an iced looking rose. Place onto a baking tray and allow to dry for a minimum of 1 hour.

4. Sift all your dry ingredients into a bowl (flour, cocoa, baking powder, salt, castor sugar).

5. In a separate bowl, cream together all your wet ingredients (sour cream, red food coloring, eggs, vinegar, vanilla essence, oil). Once fully combined, pour the wet ingredients into the dry ingredients, stirring the whole time to avoid having lumps. In the end, your dough should be a deep rich red in color.

6. Grease a round cake tin and fill with around a quarter of the dough then place into the oven. This should take around 15-20 minutes to bake. When the top begins to brown a little, take it out and place onto a rack for cooling.

7. Once cooled, take out the cake tin, wash it, grease again, then place another quarter of the dough into the oven. Repeat this process until you have 4 cakes.

8. In another bowl, cream together all the icing/filling ingredients. The result should be a slightly yellow, very thick icing. Refrigerate.

9. Once the cakes have all cooled, separate them into pairs and stick one on top of the other using the icing/filling. Brush both stacks lightly with egg whites.

10. Using something round (e.g a small plate) cut one stack of cakes so that they’re slightly smaller than the other. Roll out the soft icing and cover both cakes. Be sure there are no bubbles. You can even use your hand to smoothen the surface. Do not discard leftover soft icing. Place the smaller stack on top of the bigger stack for a pyramid effect.

11. Now, color the leftover soft icing with the green food coloring and measure out the circumference of each cake. Cut a medium sized strip of green and, using egg white, stick it to the base of the cake.

12. Once this is done, stick a toothpick into each rose and arrange on the top of the cake then dust the entire cake with more egg white.

13. Refrigerate the cake overnight, and serve at room temperature.

Tada!!