Blog :: Ramblings of a health nut

Gluteus Maximus

Posted on 03 Jan 2011 by maisha (posted in: blogs)

Back in the days (2006 - 2009) I did some modeling. It was never intended as anything more but a hobby and a way to express myself creatively. It was fun, but after a few years I discovered that I enjoyed being behind the camera more than being in front of it. Although I wouldn't pass the opportunity to model for artistic nude shoots (think in the direction of bodyscapes), if any crossed my path! Yesterday, one of the models I did a shoot with, contacted me about a painting she had done based on one of my bodyscapes. I thought it was pretty awesome ^^ Check out her website, she has already painted some nice bodyscapes and other work.
On the left: the original photo (copyright Martin Philippo). On the right: Saviël's painting. If anybody is interested in buying a painting of my gluteus maximus, it's for sale ;-)

A photo of Saviël (damsel in distress) and me (the redhead) together, modeling for a vampire shoot. Copyright Marijke Pie.

Enough of that, let's move on to Popeye! 'cause I've got a nice Popeye soup recipe for you ^^

Popeye Soup (serves 4-6)


  • 250 grams of uncooked white beans (any kind), soaked overnight
  • 1 small head of broccoli (~ 400 grams), cut into florets
  • 1 bag (600 grams) of fresh spinach leaves
  • 2 low-sodium bouillon cubes dissolved in 1 L water
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • freshly ground black pepper to taste


  1. Rinse and drain the soaked beans and cook in the bouillon liquid using a pressure cooker (12 minutes on high pressure) or in a regular cooking pan (1-1.5 hours).
  2. Add the broccoli florets near the end of the cooking time of the beans and cook until tender (5-10 minutes).
  3. Scoop out half of the bean mixture and all of the broccoli florets into the bowl of a food processor.
  4. Puree the beans and broccoli until smooth, add the spinach in batches and puree until smooth.
  5. Pour the pureed mixture back into the cooking pan. Add the spices, stir, and let simmer until the desired consistency is reached.


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