Tattoo Medicine • Spirit Tattooing with Jennifer Moore

There are some tattoos we out grow. Some that didn’t really fit us even in the first place. Maybe we had good intentions and an idea we liked when we first thought of it, but somehow the execution just fell short of the ideal. Wearing a mark that no longer serves us, or perhaps never did, creates a kind of dissonance with our self image and sometimes even a disruption to the flow and/or energy of our bodies. At the very least these kinds of tattoos can cause mental irritation and a nagging sense that something is not as it could or should be. Sometimes a wrong tattoo can be far worse in the ways it influences our self esteem and even significantly distorts other people’s perceptions of us. Tattoo cover-ups can be an effective means for bringing these issues to rightness and balance. Not only does a satisfying cover-up restore beauty where there has been discord, it can transform negative messages into validating affirmation.


The process of designing a cover-up involves not only choosing subject matter that supports our best intentions, but that also visually integrates the previous design in a way that disguises it as components of the new image’s texture, form, contrast, color and positive and negative space. To transform a tattoo is to solve a fascinating puzzle. It is deeply satisfying to see beyond the constraints of the prior image and envision the new possibilities built on the bones of the old.


This solar lion tattoo is the completed work in the first of two sittings. Today we focused on design, outline and the shading which shall mask the previous image as a part of this new one. Next time we will add new layers of color and texture to make this a great golden cat of the sun. At this point, we’ll be giving this tattoo a few months to heal and let the old pigment truly merge with the new. Then in October we’ll be going back in for round two. I’ll be sure to keep y’all posted!

After my friends Stephanie & Danielle both made chocolate zucchini cake/bread I’ve been inspired to create my own grain/gluten free version.

Ingredients:
2 medium/large Zucchini (or 1 monster one the size of your head!)1
1 bar dark organic chocolate (I used 1/2 Green & Blacks 85% & 1/2 Sirius 70% Icelandic Chocolate) or 1/3 C chocolate bits
4 eggs (if not using coconut flour you can reduce eggs to 2)
1-1/4 C yogurt (or applesauce for dairy free version)
3 T raw honey
2 droppers of liquid Stevia
1/2 C Organic ZERO (Erythritol or use other sweetner of your choice)
1/3 C Coconut Oil (liquified)
4 t ground cinnamon
1 t himalayan salt (or sea salt)
1-1/2 t Xanthan Gum
2-1/2 baking Power
1 C Organic Cocoa Powder
1 C Coconut Flour
1 C Almond Meal/Flour

Directions:
Preheat oven to 350°
Shred zucchinis and put into big mixing bowl with finely chopped chocolate pieces.
In mixer or food processor, blend till smooth: Oil, Eggs, Yogurt, Honey, Erythritol & Stevia
Add & blend till fully mixed: Salt, Baking Powder, Cinnamon, Xanthan Gum, Cocoa, Almond & Coconut Flours (this batter will be rather thick)
Add batter to shredded zucchini & chocolate pieces and mix well with your hands till evenly blended.

Spoon into greased loaf pans (2+ depending on the size of your zucchinis) or a 12/large muffin/cupcake pan & 1 small loaf pan. Put into 350° oven check after 30 mins. I cooked mine for 65-70 mins as muffins and a small loaf pan.
The flavor & texture is better the next day after they’ve cooled and had a chance to bloom.

This is a new piece featuring a client of mine whom I am working on a tattoo with across her mastectomy scars. We have since added flowers to the right side and will be adding more flowers on the left soon.

Jen discusses tattoo cover-ups, how to prepare yourself for them, what you might expect.
To See My business partner Chris’s Vlogs go here!

The Portland Phoenix is having it’s annual “Best Of” Contest and we are celebrating our 10th anniversary since opening Sanctuary in Portland Maine in late 1999.

Please GIVE US the best 10th anniversary gift ever & show us your love!

Please vote us Best Tattoo Shop in Portland. Go to http://thephoenix.com/thebest/Portland/vote

AND VOTE for SANCTUARY TATTOO!  Please Note you can vote once every 24 hrs.

This slideshow was created for a lecture I co-led with my partner Chris Dingwell in a class called Decorated Body which Professor & Art Historian Aimee Bessire taught at MECA (Maine College of Art) & Bates College. Chris focused on the art and history of tattooing while I focused on the spiritual, social & healing aspects of tattooing. We each spoke for roughly 45 minutes a piece (boy howdy did we have a lot to cover in such a short amount of time!) and then took questions from the class. At this point Chris and I have offered this lecture 3 times.

For many years now I have been following a folk tradition from the south that if you eat poor on New Year’s Day you will eat rich the rest of the year. Though hamhocks are not part of my recipe (most due to the fact that they are hard to track down around these here parts sometimes, so I tend to substitute bacon unless I am doing the vegetarian version) my Hoppin’ John follows close to the tradition with annual variations depending on my intention for the coming year.

2010 Hoppin’ John (Luck & Prosperity for ALL!)

It is suspected that the origins of this name comes from the Creole who call black-eyed peas, “Pigeon peas” but in a bastardized french, “poi pigeon”, pronounced “PWAH-PEE-ZJAHN”, is an easy leap to Hoppin’ John.

Depending on whether you plan to share this with many or simply a few adjust your ingredients accordingly. I’ll be bringing servings for all my Sanctuary Peeps and other friends so I like to make a HUGE batch.

Ingredients: (organic when possible)
About 4 Lbs (dry) Black Eyed Peas (soaked overnite and drained)
2-3 T coconut oil or bacon fat
4 yellow onions (chopped)
head of celery (chopped) (not traditional but feeling it this year)
1 head garlic (minced)
Water (as needed)
10 bay leaves
2 T caraway seeds
Fresh Rosemary & Thyme (both optional if you have them)
1 t smoked salt
1 t sea salt
1 t cayenne pepper
1/4 c blackstrap molasses

3 lbs of brown rice (this year I am using a combo of different colored rices, including red Wehani rice, japonica black rice, short grain brown rice, wild rice & some special emperor’s rice)
12 cups water

Overnite Soak 4 lbs (or more if you have a lot of people to share this dish with or less) Black Eyed Peas
in the AM Drain and Rinse
Chop one large yellow onion per pound of peas and as much garlic as you desire (I use a whole head for 4 lbs of peas)
Chop head of celery
Using your oil or fat of choice (I like either bacon fat or coconut oil depending whether I am making it vegetarian or not) Saute onions in big skillet or heavy bottomed large pot (I used a 7.5 quart enameled cast iron french oven) on medium heat till transparent
Reduce heat add garlic
Add bay leaves (for energy), cayenne pepper (speeds luck and good fortune), caraway seeds (to fire up prosperity), fresh rosemary (for protection & a warm home), thyme (Protection and Cleansing & to Bring About an Increase in Money) and salt & pepper to taste
Add soaked and drained blackeyed peas stir to mix with onions & herbs
Add liquid (I used 2 12 oz bottles of Red Bridge Gluten free beer and water to almost cover: about 2 inches down from top) and 1/4 cup blackstrap molasses.

Cover and cook till peas are tender (add more salt to taste, black pepper and thyme optional)

In separate pot make rice to mix with peas
ratio of 1 cup brown rice / 2 cups water
Bring rice & water to boil, reduce to low and simmer for 45 mins or so with lid on tightly, check to see that water is cooked off, turn off heat and let sit covered

Collards for Cash

2-4 bunches collard greens
1 large yellow onion
salt to taste
olive oil, coconut oil or bacon fat (from the bacon you’ve cooked to crumble on top of the greens)
Braggs Apple Cider Vinegar
wash and trim bottom stems off collard leaves
with sharp knife cut leaves across horizontally into 1″ ribbons
chop onion well and saute with olive oil in large cast iron skillet till almost golden
simultaneously place cut collards in big pot with steamer basket to keep water from touching greens and steam till well wilted but still bright green
Transfer steamed greens into skillet saute and mix well with onions, add salt to taste and about 2T vinegar remove from heat when greens have reduced in size and look darker.
Serve in dish layer collards first, rice next, peas spooned over all of it, enjoy!

For me SHARING is a big part of this prosperity spell. I sincerely believe that we prosper best when all around us prosper too! As I cook I put all my gratitude & visions for the people I love and a THRIVING YEAR for ALL OF US!