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Skin Season Is Here!

Getting ready for summer with Senses NY stylist Eddie Williams

It may not be summer quite yet but we're already seeing a lot more skin around the city. I'll be in Porto, Montenegro taking a painting sabbatical until mid-June but Tattoo Couture at our 5th Ave location within Senses NY will be in full swing. Tim Acupunx will be onboard to handle your groovy white, uv and traditional (of course) tattooing needs. Give us a call at 2122427979 and book in before swimming season!


Beery, Beefy Irish Inspiration

Happy St. Patrick's Day! I left Ireland just in time to see the gorgeous country decked out in emerald, orange and white readying for its national holiday. Before I left I made sure to get my friend Mark's hearty Guinness recipe, since corned beef and cabbage ain't on menus, trust. Between perusing menus, I made sure to have lots of pints and make lots of sketches....and have lots of pints. Enjoy!

Ginger Mark's Hunky Beefy Irish Supper

Diced Beef
Shallots or Onions
Guinness, The draught is nicer, but don't worry if you can't get it
Paprika, Black Pepper, Salt, Sugar, Flour, Stock Cubes

Brown the meat in a really really hot pan, make sure its just browned all over, we don't want to cook it. Remove from the pan and coat generously in the flour.
Chop the Shallots, Carrots and Parsnips to all roughly the same size. We want good sized chunks of veg, just maybe a little smaller than the beef pieces. Brown these in the pan too, but don't burn them, repeat the flour process.
Dissolve two/three stock cubes in a little boiling water.
At this stage, start throwing everythign into the casserole dish
Pour a little of the Guinness into the pan and deglaze it and pour into the casserole
Add some paprika,some more flour, black pepper and sugar, as much as each as you like to your taste
Pour guinness over the ingredients to cover them. If you have some fresh rosemary, I'd usually put a few sprigs on top for flavour, but take them out after cooking.
You want to cook this LOW and SLOW, 5/6 hours at least. For the last hour, you need to taste the broth, it will usually need more sugar and salt at this stage.
Add in the mushrooms and let it cook for another hour.
The beef should be really moist and tender by now. Try NOT to stir the mixture too much. as everything will start breaking up.
I usually do creamed potatoes with it, mashed, scooped onto a baking tray, eggwash and brown under the grill.

Serve with a fine Irish whiskey (Galway prefers Paddy's) and have a toast to the woebegone snakes of Ireland! Sláinte!

Ta-Tas for TAM

I had the stone cold honor of being front-and-center of Tattoo Artist Magazine's International Woman's Day feature when they posted an article exploring the growing market for scar coverage tattoos, specifically post-mastectomy tattoos. is one of the most prominent organizations focusing on this topic and I was privileged to work closely with these wonderful revolutionaries throughout last year. Therefore, I was thrilled to see my brave pal Stacey Watson-Glenn and her luscious sea shells posted up under the banner of one of my generation's most prestigious tattoo industry mags. Talk about bread on the water, this is beyond payment for services rendered and sweet, sweet karma to boot. Thanks, P-Ink, for gaining the attention of tattoo industry insiders like TAM and thanks Stacey for trusting me with your beautiful bod...and first tattoo!

In Like A Celtic Tiger

I'll be gleefully marching upon the Emerald Isle and holding fast in Galway's AWOL Tattoos from 3/3-7. It's been a few years since I've spent time with friends in Ireland and this trip I look forward to seeing the legendary western shore and making even more friends! If you're in Galway or other parts and feeling lucky please send me a note at FJUK(at) and we'll pull off a craic or two. Éirinn go Brách!

Wake Up & Smell The Green Soap

According to Twitter I will have the terrific honor to be among those chosen to speak on the ferociously changing tattoo industry on CBS Sunday Morning tomorrow with the evocative Faith Salie. #STOKED!!!!!!!!