Dallas based pin-up and fetish model and performer Courtney Crave talks Germany, being a klutz, dissecting brains, and body modification. Courtney is performing at Viva Dallas Burlesque’s “Dirty, Sexy, Funny” show on Friday, January 7 at the Lakewood Theater.  We thought a naked gal a much better depiction of “Happy New Year” than an old Father Time, or a baby in a diaper- we hope you agree.

Interview: Divertida Devotchka. Photos: Shoshana of DallasPinUp.com

You’re known as the “German Dream Girl,” but not everyone is aware of your background. Where were you born, when did you move to the states and why?

I was born outside of Naples, Italy, in the town Sophia Loren is from.  Interesting factoid, in parts of Italy they prefer to call people by biblical names, so from birth until about two years old everyone other than my parents called me by my middle name, Rebecca.  When I was two my family moved to Germany where German became my first language and I started in the German school system.  I’m really only 1/8 German by blood but since it was my first language and I was raised as a German that’s how I identify culturally.  I moved to the USA in 2002 after only having visited a few times as a kid.  My friends all started moving here for college and I was left in Germany feeling like I was missing out.  I lived between Texas and Germany for four years before settling in Dallas.  I still go back to visit and hope to move back permanently one day.

You spent two weeks in Germany in September, correct? What was on the agenda? What do you find that you miss the most about being there?

My boyfriend, Allen Falkner, was booked to lecture at a body modification conference called BMX.net.  We had been to it before and it’s a really great conference and a nice opportunity to see all our European friends.  I was brought out to do live translation for some classes.  We spent four days in Amsterdam visiting with friends and touring museums.  We saw the Helmut Newton exhibit, Sex Museum, and Torture Museum.  I also managed to chip my tooth at the Rijksmuseum on an exhibit, don’t ask, I’m a huge klutz.  One of our friends there has his own boat so we spent a day drifting through canals, drinking beer and eating cheese, it was amazing.  We spent the rest of our time in Berlin, which I hadn’t been to since before the Wall came down.  I wanted to see some of the famous museums (and not chip any more teeth) and see where the Wall had been.  It was tremendously sad and moving to be there as an adult and understand what was happening while I was growing up there.  Eating good food and drinking beer is always on my agenda.  The things I miss are too numerous to talk about, plus it makes me cry.  I miss my home.  I cried at the airport when we left.

You’re a model, fetish performer and burlesque performer. How and when did you get started in each of those endeavors? How do you feel you have grown as a model and performer over time?

When I was growing up in Germany people were always telling my parents I should be a child model.  My parents, however, had different plans.  They preferred that I live a “normal” life and use my “brain”.  When I moved to the USA I was approached by photographers at a local goth/fetish club.  Some were legit and some were creepy and just wanted to get me naked.  I gave it a shot and discovered I loved modeling.  I was always pulled more towards fetish, I love nudity and stockings and latex and corsets and super high heels.  Modeling for photos lead to modeling in fashion shows which lead to performing.  It all seemed like a natural progression to me.  Adding pinup modeling and burlesque was just another way for me to have fun and add to my repertoire.  I feel like I’m constantly growing as a model and performer.  Different people inspire me and drive me to better who I am and what I do.  I feel like if you aren’t growing why continue what you do?  New challenges are part of what makes this so fun and rewarding for me.  I’ve had help and support from a lot of people along the way and wouldn’t be here if it wasn’t for them.

A little known fact about you is that you have a degree in psychology. Tell us more about that.

I have a BA in Psychology.  I managed to get my degree in 3.5 years with a 4.0 GPA in my field.  I had lofty ideas about getting my Ph.D. and forcing everyone to call me “Doctor” but was burnt out on school.  I was taking 21+ hours a semester, that’s a lot of classes.  I’m very passionate about psychology and love research as opposed to counseling or something with direct patient interaction.  I have enough of my own problems; I don’t want to spend all day listening to someone else’s.  I’m much happier dissecting brains of people who have committed suicide or analyzing lab data.

You’re open about the fact that you have OCD. What challenges does that present in your daily life? Do you have any advice for others who live with these tendencies?

I do have OCD.  For real though, not like when people want to impress upon you that they are particular or have an attention to detail.  It’s part of my larger umbrella diagnosis of Tourette’s Syndrome.  Primarily I have very obsessive thoughts about food being contaminated and things needing to be symmetrical (seriously, look at all my piercings sometime).  My TS manifests as multiple tics, I probably have about 30 that I do almost daily.  I’ve had Tourette’s since I was about 9 or 10 so I know how to mask these tics so that it’s not noticeable.  It’s hard to give advice to others with these conditions because everyone experiences them differently.  All I can really say is, be good to yourself and take care of yourself mentally because most people won’t understand what you are going through, you have to be your own advocate and number one supporter.  In that same vein, screw what other people think about your fleeting attention span, need to count things, or noticeable twitches; you have to be okay with you and not with anyone else.

You’re a big fan of vegan baking, body modification and horror films and books. Please tell us a little about each of these interests.

I became a big fan of vegan baking out of necessity.  I am deathly allergic to eggs but also highly addicted to baked goods.  If I wanted to eat pastries I had to either make them myself or risk hospitalization.  Most people assume vegan food can’t taste good and they are always surprised when they find out my cakes they’ve been enjoying are vegan.  I love tattoos and am working on collecting more.  Recently I acquired a full back piece done by Scott Ellis of Triple Crown Tattoo in Austin, TX.  I have so many friends that are tattoo artists that I would love to have work from, I just have to figure what.  I belong to Eerie Books Horror Book Club which meets monthly at the book store.  It’s great because it exposes me to authors or horror genres I might not have read on my own.  And it’s fun to meet with people and talk about what you’ve read together and dissect the story.  My all time favorite horror novel is The Shining by Stephen King.  I read that book in broad daylight and couldn’t be alone in the room with it, if my dad got up and went into a different room I would get up and follow him without ever putting the book down.  I torture myself with horror.  I’m a huge weenie, I’m scared of the dark, I startle easily, and I suffer from chronic nightmares and sleepwalking.  God knows why someone who has to sleep with a nightlight would constantly immerse herself in such horrific things but I do.  I’m sure it has to do with the interesting psychology of the characters.  The more messed up in the head someone is the more I want to learn about them and figure them out.

According to an October Facebook post, you were 13 photo shoots shy of your goal to have 52 shoots this year. Have you reached that goal yet? What are your goals for 2011?

I have to admit, I stole the idea for my goals from another Dallas model, Melissa Meaow.  I’m very close to reaching that goal, which may be the first time I’ve ever accomplished a New Year’s resolution.  For 2011 I’d like to get back to my fetish roots as a model and performer and work more outside of Dallas.  I’d also like to do more publications and covers.  I never share my personal goals; I feel a better sense of satisfaction when I accomplish them if I keep them to myself.  Then I know I’m actually doing them for me and not because I’ll look bad to other people if I don’t.  Plus if my personal goal is to eat chocolate and donuts every day or adopt five new kittens and my boyfriend knew that he would probably try to thwart my efforts.

You can find Courtney at CourtneyCrave.com and follow her at GermanDreamGirl.com for all of the latest photos, appearances, and daily musings. Looking for this month’s Cooking with Courtney Crave?

Fetish Model Courtney Crave is also a genius in the kitchen, whipping up tasty vegan & allergen free desserts!  She is kind enough to share with our readers a recipe & cocktail every month & and your taste buds will thank you!

January- Devil’s Food Cake & St. Germain Cocktail

This cake is hands down the best cake I have ever had.  January is my birth month, and I have eaten this cake on my birthday every year since I can remember having birthdays.  There’s no better way to ring in a new year than with a delicious chocolate cake that has just a kick of caffeine to get you through the night.

Frosting Ingredients

• ½ cup butter, softened
• 16 oz box powdered sugar
• 1 generous tsp vanilla extract
• a pinch of instant coffee
• 6 heaping Tbsp cocoa
• 1 egg or a couple tablespoons of milk*

Cake Ingredients

• 2 squares Bakers chocolate (unsweetened or semi-sweet)
• 2 tbsp butter
• 2 cups buttermilk
• 2 eggs
• 2 tsp vanilla
• 2 cups sugar (or less)
• 2 cups flour (white whole wheat or unbleached all purpose)
• 2 tsp baking soda
• ½ tsp salt

*For a vegan cake substitute the egg or milk in the frosting with soy or almond milk and the egg in the cake with Ener-G Egg Replacer which can be found in specialty grocery stores like Whole Foods or Sprouts.  Follow instructions on package and do not let the egg replacement mixture sit out long before putting it in the oven.  Some margarines can be used as a substitute for butter, check the labels.  For a vegan buttermilk substitute mix together ¼ cup silken tofu, ½ cup plus 3 tbsp water, 1 tbsp lemon juice, and a pinch of salt.  Let it stand for ten minutes to thicken.  This will make the equivalent of one cup of buttermilk.

Directions

• Heat your oven to 350 degrees F, or 176 degrees C for our European readers.  Grease and flour, or spray with Pam with Flour, two 9 inch baking pans.  Melt the chocolate and butter together and allow it to cool.  In a medium bowl sift together the flour, baking soda, and salt.  In a large bowl beat the eggs (or egg substitute) and add sugar, butter, chocolate, and vanilla.  Alternate adding the flour mixture and buttermilk (1/3 flour, ½ buttermilk, 1/3 flour, ½ buttermilk, 1/3 flour) and mix until well combined.  Split the batter between the two 9 inch baking pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pan before removing them.  While your cake cools go ahead and make the frosting.  In a large bowl cream all the frosting ingredients together until light and fluffy.  If it’s too thick add some coffee or milk.  Frost the top of the first cake, set the second cake on top and frost the top and sides so you have a two layer cake.

St. Germain Cocktail

Rather than toasting your New Year’s Eve with plain old champagne try a St. Germain cocktail instead.  This is also good for celebrating other holidays, birthdays, weddings, promotions, successfully making it out of bed, days that end in “y”, you get my drift.

Ingredients

• 2 parts Brut Champagne
• 1 ½ parts St. Germain
• 2 part club soda or sparkling water

Directions

• Fill a tall Collins glass with ice.  First, add the champagne, then the St. Germain, then the club soda.  Make sure you stir well as the St. Germain will want to settle at the bottom.  Revel in the delight of a new year and a new way to enjoy champagne.

Sugar Plums

I’ve got for you a traditional Christmas treat that’s already vegan (depending on your position on honey) and requires no baking, Sugar Plums!  I bet you didn’t think sugar plums actually existed, or if you did, I bet you had no idea what they were or why they would be dancing in children’s heads.  Delicious and easy is what they are.  You can thank Alton Brown for this gem of a holiday recipe.

Ingredients

• 6 ounces slivered almonds, toasted
• 4 ounces dried plums
• 4 ounces dried apricots
• 4 ounces dried figs
• 1/4 cup powdered sugar
• 1/4 teaspoon anise seeds, toasted
• 1/4 teaspoon fennel seeds, toasted
• 1/4 teaspoon caraway seeds, toasted
• 1/4 teaspoon ground cardamom
• Pinch of salt
• 1/4 cup honey
• 1 cup coarse sugar

Directions

• Put your toasted almonds, apricots, and figs into a small food processor and pulse 25-30 times or until the fruit and nuts are chopped in small pieces.  Stop before the mixture becomes a ball!  In a medium bowl combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt.  Add the nut and fruit mixture and honey and mix well with your hands until it’s all combined.  I recommend using gloves for this (and not the lacey or satin kind, I mean the latex or nitrile kind).  Sprinkle a serving tray with some of the coarse sugar and place the rest in a small bowl or dish.  Using your gloved hands, scoop the mixture into ¼ ounce portions and roll into balls, they will be about half the size of a golf ball.  Roll them in the coarse sugar (this is where the small dish comes in handy) and place them on the serving tray.  The sugar on the serving tray will prevent them from sticking.  If you are not serving them immediately wait to roll them in coarse sugar.  Sugar plums can be kept on a serving tray for up to a week, after that store them in an airtight container for up to a month.  Wow your friends and family with the delicious knowledge of what a sugar plum actually is and how to make them.

Tom & Jerry

Every year at Christmas my father would make a hot cocktail called a Tom & Jerry.  Of course as a child I was being served the sans alcohol version which was still equally tasty.  But for all you adults out there, here’s a holiday drink for you to enjoy, and because it’s warm you can drink it before noon instead of coffee!

Batter Ingredients

• 8-10 eggs
• 2 lbs powdered sugar
• ½ tsp vanilla
• Pinch of salt

Liquor Ingredients

• 1/3 Brandy
• 1/3 dark Rum
• 1/3 Whiskey

Directions

• Any number of eggs, 8-10 will make a large bowl.  Keep eggs at room temperature and separate the yolks and white into two bowls.  Beat the egg whites until stiff.  Beat the egg yolks until thick and creamy, it takes a lot of beating so you may want to use an electric mixer/whisk.  If you don’t one ask Santa to get you one for Christmas.  Gradually add at least a pound of powdered sugar to the egg white and continue beating until mixed.  Add the same amount or more powdered sugar to the egg yolks and keep beating until thick and creamy again.  Add a pinch of salt and about ½ tsp vanilla to the egg yolk mixture.  Fold the egg yolk batter into the egg whites.  In a mug, add hot water to a generous jigger of liquor and top with batter and freshly grated nutmeg.  Do not stir!  For underage persons create the same cocktail with just the hot water and batter topping.

*Vegetarian option: Although not quite the same, the closest thing I have found to replace the egg mixture in a Tom & Jerry is marshmallow creme, and believe me, I’ve done a lot of experimenting.  If you’ve found a better replacement please write to Pin Curl and let me know!

If you know Dallas based fetish and pin-up model Courtney Crave, you know she loves to bake, does it from scratch, and is damn good at it!  We asked her to come on board and share a new recipe every month with our readers, and we think you’ll be so glad we did!

Thanksgiving is almost upon us!  And what does everyone associate with Thanksgiving?  Pie!  Turkey, football, and extra days off work also count… but pie is numero uno my list.  One of my all favorite pies is a Mystery Pecan Pie that comes from the wonderful mind of chef Paula Dean (of “just add a stick of butter” fame).  Of course, I’ve lightened it up a bit for anyone who prefers or requires vegetarian baking like myself.

Mystery Pecan Pie

Topping Ingredients

• 3 eggs*
• ¼ cup sugar
• 1 cup light corn syrup
• 1 teaspoon vanilla extract

Pie Ingredients

• 1 (8 ounce) package room temperature cream cheese**
• 1/3 cup sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg*
• 1 frozen unbaked deep dish (9 inch) pie shell (I recommend Pillsbury Pet Ritz brand, no eggs and tastes great!)
• 1 ¼ cups chopped pecans

*For a vegetarian or egg free pie replace eggs with Ener-G Egg Replacer which can be found in specialty grocery stores like Whole Foods or Sprouts.  Follow instructions on package and do not let the egg replacement mixture sit out long before putting it in the oven.

**For a vegan pie follow vegetarian recipe instructions and replace cream cheese with Tofutti Better Than Cream Cheese or Follow Your Heart Vegan Gourmet Cream Cheese.  Again, check your local health food store for these products.

Directions

• Preheat your oven to 350 degrees F (that’s 176 degrees C for all of our European friends).  Combine all the topping ingredients together in a medium sized bowl and set aside.  In another medium sized bowl, mix the softened cream cheese and egg (or substitutes), sugar, salt, and vanilla extract until they are well combined.  This can be difficult with the cream cheese; you’ll definitely get an arm workout.  I recommend using a large fork or handheld mixer to combine these ingredients.  Pour the pie mixture into your frozen unbaked deep dish pie shell and top with the chopped pecans.  Pour the topping mixture over the pecans.  Is your oven ready?  Bake on the center rack for 45 minutes.  This pie is delicious warm, room temperature, or chilled and will keep in the fridge for about a week, if it lasts that long without being devoured.

Looking for a unique and classic drink to complete the most wonderful of all fall meals?  My favorite thing to sip on cool fall nights is a Dark & Stormy.

Dark & Stormy

In a tall or highball glass pour a couple shots of dark rum over ice.  I prefer Bermudan rum and Goslings Black Seal is the official rum of the Dark & Stormy.  Top this with 8 ounces of ginger beer.  Make sure you are using ginger beer, which can be found at World Market, and not ginger ale.  Squeeze half a lime into the mixture and stir.  Sit back, relax, and enjoy this spicy and refreshing fall cocktail.  Go have another piece of pie too.

I have always wanted to do 1940’s style modeling as I am a passionate fan of the era of 1912-1945. Do you know how I could get into this sort of modeling as I really don’t know how other than signing up to agencies? Thank you for your help!

Ella, UK

My name is Liz. I have been fascinated with the 50’s, pin-ups, and just the whole era for a long time. I do my hair pin-up style and love to wear red lipstick. I get comments all the time from people saying I look like a pin-up model, or that I should do car shows. I feel like this is something I want to be involved with for a long time but I feel like I’m outside of this secret club and don’t know how to get in. Should I just start taking photos and build up a portfolio? How do the pin-curl magazine cover models get started with you guys? Any help would be appreciated. Thank you for your time!

Liz , Houston

Hi Ella and Liz,

Since you both have similar questions about a very popular topic that I am asked about frequently; “How do I become a pin-up model?”. I’m going to address this response to both of you.  Although it may seem like the world of pin-up modeling is a secret club it’s really quite open to anyone.  You hear lots of people talk about determination and passion getting you a long way towards your goals and as cliché as it sounds, it really is true.  Also, now is the time to become involved in pin-up culture.  We are currently seeing a huge resurgence in the pin-up lifestyle, thus making it more accessible to you.  More than likely, there are multiple pin-up photographers in your area.  Here are a few basic steps you can take towards becoming a pin-up model.

I recommend you learn how to do classic 40’s and 50’s hair and makeup.  Hair and makeup stylists may not always be available or affordable and knowing how to do this yourself is a huge feather in your cap, especially when you are just starting out.  Also study some of your favorite models or pin-up artists for poses and facial expressions.  Practice these in the mirror!  Good photographers will be able to coach you into the poses but if you already know what you’re doing you’ll seem much more professional and your shoot will have more of a natural and fun flow.  Purchase a few staple pin-up clothing items.  You can get great stuff from Pin-up Girl Clothing and Girdlebound and even Ebay.  A good pin-up swimsuit, dress, underbust corset, and lingerie set with stockings can last you a long time.

Alright, so you’ve painted on your red pin-up pout, coifed you hair into victory rolls, and cinched up your corset over your Capri skinny jeans.  If you know any friends who are photographers or are aware of any local photographers contact them about doing some shoots to build your portfolio.  It’s not a bad thing to pay photographers for quality shots that you can use for your portfolio.  Professional quality photos will also help grease the way to working with lots of other photographers.  The absolute best way to book shoots with photographers is to show up on time and not flake or cancel.  A lot of really successful models got to where they are by showing up for their shoots.  There are lots of different modeling portfolio sites that can put you in touch with photographers, designers, and hair and makeup artists in your area such as Model Mayhem and One Model Place.  PinUpLifestyles.com is also a great site for meeting people specifically in the pin-up culture and finding shows and events.  You can set up a free account with these sites and begin finding people to connect with.  Getting publications is all about who you shoot with.  Check out the photographers who shoot for your favorite pin-up magazines and book shoots with them.  While you’re at it… it may not hurt to think of a cute pin-up name to start marketing yourself as.  Just make sure when picking out a name that you’re not inadvertently using someone else’s name.  If you’re blessed with an awesome sounding legal name you may want to keep that.  Believe me, a whole book could be written on picking an alias alone.

Once you’ve started building a portfolio and networking with other pin-up enthusiasts you can start making yourself seen around the scene.  Find out when burlesque performances and car shows are happening in your town and go!  Introduce yourself to people, pose for pictures, and have fun.  If you take yourself seriously others will follow suit.  Contact promoters and ask how you can get involved.  You may get some “no’s” in the beginning but if you are tenacious, enthusiastic, and professional those will quickly turn into “yes”.

Have a question for our Ask a Model or Ask a Performer Section?  Send them to editor@pincurlmag.com and you may be featured next!

Hot Rods and Heels Recap

By: Hella Goode Photos: Mark Kaplan

Hot Rods and Heels, billed the largest pin-up festival in Texas, is an annual event that takes place every May in Dallas. The Lakewood Theater, a historic East Dallas Theater was home to the annual gathering, and while turnout was about the same as last years’ event, the much larger venue allowed for more breathing room than past event, and as one vendor put it — “Thank God — It’s not all assholes and elbows”. [Her colorful way of giving the thumbs up to a larger venue that was less crowded.]

The daytime activities included a car show- which boasted the Lucky 13 car club, as well as individual owners who had caught word of the festival and brought their mint condition hot rods in for the day. The daytime goers seemed to hang out outside with the hot rod show, as opposed to taking advantage of the workshops going on inside the theater; but by the 7pm Model showcase and runway fashion show, which was emceed by Dayna Delux, the entire crowd had filtered inside, and stayed planted for the 23 act burlesque show that followed; although the crowd thinned out a bit towards the end of the night when the show ran much later than the promised 11pm end time.

While staying true to the all Texan line-up that Hot Rods and Heels prides itself on, they did manage to encompass even more Texas cities this year, with performances representing Houston, Corpus Christi, Dallas, Austin, and Denton. The knock-out performances that drove the audience wild and got the loudest applause were Pixie O’ Kneel’s Car Wash Number, Coco Lectric’s Snake Charmer, Rosie Rawhyde’s classic piece, and Nick’s surprise Michael Jackson tribute.

While it was mainly industry types that stuck around for the awards ceremony, the loving energy was almost tangible. Congratulations to Coco Lectric, who took home the Performer of the Year title, Angela Ryan who won Pin-Up Model of the Year, and Austin’s The Jiggle Watts for best troupe. The newcomer category — One to Watch — went to burlesque entertainer Bunny Bailey and Pin-Up model Bondi Holly. Perhaps the largest applause of the night was for the surprise winner — Mark Kaplan of NakedLens.org who took home the Darling of the Year award.

Pegasus News summed up the night as, “The best pin-up show I have ever seen.” And I tend to agree. This is an event not to be missed, and I can’t wait until next year!