Posts Tagged ‘baking’

Things I Love Thursday #87: what I did on my holidays.

Thursday, January 9th, 2014

Cake dome + triple chocolate ganache truffle cupcakes (#whatveganseat)

1. Baked some tasty vegan treats.
The above cupcakes are triple chocolate ganache truffle cupcakes and yep, they’re totally vegan. Dark chocolate sponge with chocolate ganache in the middle, chocolate not-butter-not-cream frosting, and a Moo Free truffle added to the top for good measure! The rather beautiful cake dome was a Christmas present from the loveliest Lovely Boyfriend. Though it looks like a vintage one, it’s new, but it is made out of 100% recycled materials! Amazing gifting, methinks.

The aforementioned LB requested “a gigantic mince pie” for Christmas dinner dessert, so I duly made a full-size 9-inch diameter mince pie with rather delicious boozy mincemeat. I had some scrappy little bits of rolled shortcrust pastry left over, so I used them to make these: the world’s ugliest mince pies. They obviously still tasted great, though!

Ugly mince-pies I made from scraps of leftover pie crust.

2. Had some even tastier vegan treats made for me.

I think I may have already mentioned here that Lovely Boyfriend is the best vegan cook since Isa Chandra Moskowitz, yes? Well, over our winter holiday he’s had even more time than usual to cook up a storm, so my belly has been extremely happy. Lots of people have been curious about how the heck you even do Christmas as a vegan — the answer is, the same as everyone else. You eat lots and lots of extremely tasty stuff! This was our Christmas morning breakfast:

Christmas morning breakfast: scrambled mushroom tofu on a sesame bagel, and champagne :)

That’s Isa’s own tofu scramble with a Lovely Boyfriend twist: a Christmassy spice mix featuring lots of rosemary, and extra mushrooms. All on a sesame bagel and served with champagne, because Christmas.

I didn’t get a pic of our Christmas dinner because it seemed rude to be a food-snapping hipster blogger in front of our guests (also I was too keen to just SCOFF IT), but again we are indebted to The Great Isa. We had a version of this stuffed seitan roast, with a more traditional sage-and-onion type stuffing to make it more Christmassy. Plus all the usual roast potatoes and veg type stuff, and then my uber-mince-pie with vegan ice cream and these to finish. Delish!

3. Received many amazing gifts.

I couldn’t really do a gratitude post at this time of year without thanking everyone who bought me gifts over the festive period. Thank you, amazing people of my acquaintance, for giving me so many thoughtful, useful and beautiful things. I especially want to thank the folk (a lot of you this year!) who shopped local, supported small businesses like mine, bought secondhand, and/or made charitable donations in lieu of presents. You rock.

Everyone thought this would be a good gift for me!

I also love that so many people got me gifts that are so ‘me’. (This seems to happen a lot, so I hope that means I’m easy to buy for. Or perhaps I am just easily pleased!) This vintage typewriter calendar was clearly an obvious choice… and now I have one for home and one for work! Perfect!

4. Met the newest member of the family.

My parents have always been cat people. Seriously: their house is full of cat-related stuff. Cat mugs, cat ornaments, cat coasters, cat Christmas tree decorations… they really like cats. So they were devastated when their faithful furry friend Beatrice went to the great cattery in the sky back in 2012.

BENNEH.

After a period of mourning for “Little Bertie,” as she was affectionately known, I was extremely excited to hear that they’d decided to rescue a new fur-baby. World, meet Benny! He’s been part of the family for nearly three weeks now, and he’s a super cute, slightly eccentric TOTAL BABE. As you can see, he knows exactly how beautiful he is and loves having his photo taken.

My parents' new kitty, Benny!

Like me, he’s also a stove-worshipper. Smart kitty.

5. Bought a lot of books.

I know, I know, so what’s new? In short, I made the mistake of going to Bookcase Books in Carlisle while on my New Year travels.

Bookcase Books in Carlisle.  Place of dreams.

I’ve blogged about this place before. The bookshop occupies two big townhouses that have been knocked together, and there are books in every room, including the two basements and the huge attic. You can also buy the artwork, paintings and oddities (I found an antique book-press I so wanted) which are displayed in the various corridors and staircases. There are over thirty rooms full of books here. It’s AMAZING.

Bookcase Books in Carlisle.  Place of dreams.

Hours of book-browsing fun, and only an hour on the train from Edinburgh. Just sayin’!

6. Did a lot of plotting.

I love New Year, perhaps even more than I love Christmas (and I really love Christmas). I’m very good at saying “yes” to things and ending up super busy all the time, and very bad at pausing to take stock. So during that between-Christmas-and-going-back-to-work lull, I try to do as much mental stock-taking as I can.

Happy 2014!

There’s always a lot of journalling. This year, I’ve been reading posts like this and thinking about ways to make new year’s goals and resolutions (which I always make, regardless of how uncool everyone says it is) that are meaningful and will last. I prefer to set new year goals — a list of things to achieve — rather than make resolutions, because goal-setting feels way more positive than ’stop doing this thing you do because you like it,’ and ‘do more of this thing you don’t do because you hate it,’ etc. (For example, this year I’ve got ‘find a yoga class I like,’ rather than ‘do more yoga.’) But I have also committed to a couple of “higher resolutions” (the big stuff), which I hope to work on all year.

[One of them is: get better at being sociable. I am generally bad at making new friends, especially with women (this article, the part about rejection, rang so true with me). I have this assumption that most of the people who hang out with me only do it out of some masochistic form of politeness. I'm sure you'll all agree that that mindset is pretty toxic and needs to go. It's been with me a long time, but this is the year I intend to at least begin to cut that shit out. And the other big resolution is a secret for now, because I don't want to jinx it. If I manage to keep it, then all should be revealed in due course.]

Finally, I also use New Year as a time to think about the past year, and what I achieved. Every life coach/internet guru/mindfulness blogger and their dog is keen to point out that saying thank you for the good stuff in your life makes more good stuff happen. So that’s why I write Things I Love Thursday posts (still), and it’s also why every year I write a ‘in [year], I…’ post. Usually I have to go through my old diaries, Facebook updates, and blogposts to recall what I did. So much good stuff gets instantly forgotten and I’m always gobsmacked to revisit it… which is another reason why this process is useful.

If you haven’t done any 2014 plotting or 2013 revisiting yet, try it! The year is young! I highly recommend it.

What are YOU loving this week?

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Like shiny things? Check out Edinburgh Vintage, a totally unrelated ’sister site’ full of jewels, treasures and trinkets. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!

Zombie (vegan) pumpkin pie: the same recipe as last year, resurrected!

Wednesday, October 30th, 2013

Vegan pumpkin pie!

This post already appeared at One Night Stanzas in October 2012. But it’s Halloween, so you need a pumpkin pie recipe… and if it’s vegan, EVEN BETTER.

Folks, Halloween is TOMORROW, and if you haven’t yet made yourself a pumpkin pie then U R DOIN IT WRONG. Happily, I am here to help you. I stitched together this recipe from bits and pieces of several other recipes I found online but didn’t like 100%. It results in a truly finger-lickin’ pie, even if I do say so myself.

Fiendish all-vegan pumpkin pie
(Serves 8-10.)

Pie crust base:
125g (half a pack) Lotus caramelised biscuits
A quarter of a cup of rapeseed or groundnut oil
A splash of sweetened soy milk

Pumpkin filling:
Half a cup of dark brown sugar
One third of a cup of icing (confectioner’s) sugar
Ground cinnamon
Ground nutmeg
Ground ginger
The zest of one lemon
1 tsp salt
1 tsp baking powder
Half a cup of sweetened soy milk
1 tsp cornflour
1 tbsp rapeseed or groundnut oil
250ml soya cream
1 tin of pumpkin puree
Half a tsp vanilla extract

Pre-heat your oven to 220°C, 425°F, or gas mark 8.

Vegan pumpkin pie!

OK, first — the base! Lotus caramelised biscuits are fantastic, because they’re totally vegan and extra super tasty. To make the base, the first thing you need to do is whizz up roughly 125 grams of these biscuits — or roughly half a pack — until they’re broken down into a fine, sandy powder.

Vegan pumpkin pie!

Tip the biscuit crumbs into a large bowl and stir in the rapeseed or groundnut oil (personally I prefer groundnut, but if you’re potentially feeding a person with a nut allergy as I often do, it’s good to have an alternative). Add your splash of soy milk and you should end up with a shiny, sticky, but not-too-wet paste. Press this into the bottom of your pie dish to form your crust base, and stick it in the fridge while you create the filling!

Vegan pumpkin pie!

In a large, clean mixing bowl, sieve and mix the brown sugar and icing sugar together, then add ground spices to taste. If you’re unsure, I’d say one teaspoon of cinnamon and one of ginger, and maybe half a teaspoon of nutmeg. But personally I like my pie spicy, so I’d up the cinnamon and nutmeg, personally! Once you’ve sorted your spices, grate in the lemon zest, and add the salt and baking powder. Mix everything thoroughly!

Vegan pumpkin pie!

OK, slightly tricky bit now: this pie is vegan, so no eggs allowed. But you can mimic the consistency of eggs! Grab your sweetened soy milk, stick it in a pan and put over a low heat. As the soy milk begins to warm, add to it the teaspoon of cornflour and continue to heat, stirring constantly. As the milk heats, it should thicken up. When it gets to roughly the consistency of beaten egg, remove from heat and pour into the dry mix. Add the tablespoon of oil and mix thoroughly. Once mixed, pour and mix in the soy cream, too.

Vegan pumpkin pie!

It’s finally time for the essential ingredient — pumpkin! Some recipes insist that you use actual hollowed-out pumpkin, and yes, if you’re hollowing a pumpkin anyway, it’s smart to make use of the flesh for this. But if, like me, you have three hours before your Halloween party starts and you need to get a move on, then reach for the canned stuff! I use Libby’s myself as it’s relatively easy to get hold of. Pour the can of pumpkin into the mix and add the dash of vanilla. Mix, mix, mix — once you have a thick, gloopy batter, your filling is done!

Vegan pumpkin pie!

To bake, pour the pumpkin batter over your refrigerated base and place in the top half of the oven at 220°C for fifteen minutes. Once that time has passed, and without opening the oven (however tempting!), turn the temperature down to 180°C and bake for another 50-60 minutes.

Vegan pumpkin pie!

Your pie should come out looking only ever-so-slightly wibbly, and golden brown right across the top. It should be allowed to refrigerate for several hours — ideally overnight — to firm up. Then you can carve up and dig in!

Happy Halloween!

*

Budding writer? Creative person in need of a fun job? Check out the various resources and services at Bookworm Tutors. Alternatively, check out Edinburgh Vintage, a totally unrelated ’sister site’ full of jewels, treasures and trinkets. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!

Things I Love Thursday #73

Thursday, December 20th, 2012

Glitterowl

Sparkle.

Scruffy presents

Festive typewriters

Cute cards (thanks!)

Best self-portrait ever?

So happy I didn't sell this.

Vegan mince pies!

2012 journal... nearly done!

What are YOU loving this week?

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You can also visit Read This Press for more poetry (and typewriter paraphernalia!). Alternatively, check out Edinburgh Vintage, our sister site. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!

Fiendish all-vegan pumpkin pie

Tuesday, October 30th, 2012

Vegan pumpkin pie!

So, my easy peasy vegan profiteroles have proven so popular with everyone I’ve made them for, that I decided to post another of my recipes here for your reading pleasure. Halloween is TOMORROW, and if you haven’t yet made yourself a pumpkin pie then U R DOIN IT WRONG. Happily, I am here to help you. I stitched together this recipe from bits and pieces of several other recipes I found online but didn’t like 100%. It results in a truly finger-lickin’ pie, even if I do say so myself.

Fiendish all-vegan pumpkin pie
(Serves 8-10.)

Pie crust base:
125g (half a pack) Lotus caramelised biscuits
A quarter of a cup of rapeseed or groundnut oil
A splash of sweetened soy milk

Pumpkin filling:
Half a cup of dark brown sugar
One third of a cup of icing (confectioner’s) sugar
Ground cinnamon
Ground nutmeg
Ground ginger
The zest of one lemon
1 tsp salt
1 tsp baking powder
Half a cup of sweetened soy milk
1 tsp cornflour
1 tbsp rapeseed or groundnut oil
250ml soya cream
1 tin of pumpkin puree
Half a tsp vanilla extract

Pre-heat your oven to 220°C, 425°F, or gas mark 8.

Vegan pumpkin pie!

OK, first — the base! Lotus caramelised biscuits are fantastic, because they’re totally vegan and extra super tasty. To make the base, the first thing you need to do is whizz up roughly 125 grams of these biscuits — or roughly half a pack — until they’re broken down into a fine, sandy powder.

Vegan pumpkin pie!

Tip the biscuit crumbs into a large bowl and stir in the rapeseed or groundnut oil (personally I prefer groundnut, but if you’re potentially feeding a person with a nut allergy as I often do, it’s good to have an alternative). Add your splash of soy milk and you should end up with a shiny, sticky, but not-too-wet paste. Press this into the bottom of your pie dish to form your crust base, and stick it in the fridge while you create the filling!

Vegan pumpkin pie!

In a large, clean mixing bowl, sieve and mix the brown sugar and icing sugar together, then add ground spices to taste. If you’re unsure, I’d say one teaspoon of cinnamon and one of ginger, and maybe half a teaspoon of nutmeg. But personally I like my pie spicy, so I’d up the cinnamon and nutmeg, personally! Once you’ve sorted your spices, grate in the lemon zest, and add the salt and baking powder. Mix everything thoroughly!

Vegan pumpkin pie!

OK, slightly tricky bit now: this pie is vegan, so no eggs allowed. But you can mimic the consistency of eggs! Grab your sweetened soy milk, stick it in a pan and put over a low heat. As the soy milk begins to warm, add to it the teaspoon of cornflour and continue to heat, stirring constantly. As the milk heats, it should thicken up. When it gets to roughly the consistency of beaten egg, remove from heat and pour into the dry mix. Add the tablespoon of oil and mix thoroughly. Once mixed, pour and mix in the soy cream, too.

Vegan pumpkin pie!

It’s finally time for the essential ingredient — pumpkin! Some recipes insist that you use actual hollowed-out pumpkin, and yes, if you’re hollowing a pumpkin anyway, it’s smart to make use of the flesh for this. But if, like me, you have three hours before your Halloween party starts and you need to get a move on, then reach for the canned stuff! I use Libby’s myself as it’s relatively easy to get hold of. Pour the can of pumpkin into the mix and add the dash of vanilla. Mix, mix, mix — once you have a thick, gloopy batter, your filling is done!

Vegan pumpkin pie!

To bake, pour the pumpkin batter over your refrigerated base and place in the top half of the oven at 220°C for fifteen minutes. Once that time has passed, and without opening the oven (however tempting!), turn the temperature down to 180°C and bake for another 50-60 minutes.

Vegan pumpkin pie!

Your pie should come out looking only ever-so-slightly wibbly, and golden brown right across the top. It should be allowed to refrigerate for several hours — ideally overnight — to firm up. Then you can carve up and dig in!

Happy Halloween!

*

You can also visit Read This Press for more poetry (and typewriter paraphernalia!). Alternatively, check out Edinburgh Vintage, our sister site. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!

Easy peasy vegan profiteroles!

Monday, October 8th, 2012

Vegan profiteroles

So, I mentioned last week that I kind of out-of-the-blue invented my very own recipe for vegan profiteroles! I say ‘kind of’ because the process was actually this: I recalled a fancy vegetable bake with a cheesy choux-pastry-type topping that I used to make… then I successfully veganised it for a dinner party. That night I lay awake toying with the idea of making the now-vegan choux-ish pastry sweet somehow. Next day I tried it in a small quantity, baked a few small, vaguely-biscuit-shaped pieces as a test, and melted some odds and ends of dark chocolate I had around the place on top (because, you know, chocolate). Initially, still-warm and choco-melty, I thought they were tasty but slightly odd, so I shoved the remaining ones in the fridge. Next day, I took a bite and suddenly, I knew what they were. Vegan profiteroles! And what’s more, they’re SUPER EASY and don’t make a ton of washing up! Here’s the deal:

Easy peasy vegan profiteroles
(Makes 12 profiteroles)

4 level tablespoons of vegan margarine (I think Pure Sunflower is the most flavoursome one)

5 floz hot water

3.5 oz of self raising flour

2 oz soft dark brown sugar

1 level teaspoon of baking powder

Half a teaspoon of vanilla extract

Dairy-free chocolate for the topping

Pre-heat the oven to 200°C, 175°C for fan-assisted ovens, or gas mark 6.

Melt the vegan margarine in a large-ish saucepan. Once melted, add the water and allow the liquid to come to the boil. Once this happens, remove from the heat and leave to cool for a couple of minutes. Sieve in 2.5 ounces of the self-raising flour and stir slowly, allowing the mixture to thicken. You should end up with a thick, glossy paste that cleans the sides of the pan.

To make the mixture sweet, sieve in the 2 ounces of sugar and mix until the dough is an even colour. The mixture will become stickier, so to regain the original consistency, at this point add the last ounce of flour and stir in. At the same time, mix in the baking powder and vanilla.

033

Grease a shallow baking tray, or line it with greaseproof paper. Break the dough in the pan into twelve even pieces, and gently pat them into ball shapes — try not to squidge them too much! Place them on the tray, leaving space between each. Place in the top part of the oven and bake for 35-40 minutes.

034

The profiteroles should come out feeling crispy on the outside but still squidgy on the inside. Put them on a cooling rack and let them cool completely. Meanwhile, melt the chocolate to add as the profiterole topping. The amount is up to you — depends how chocolate-y you like your profiteroles! I used about half of one 100g bar for these babies.

035

A tip: I always always melt mine the way pros do before they temper chocolate. That is, put the chocolate in a bowl and suspend it over boiling water, rather than melting it in a pan or in the microwave. This results in much smoother chocolate that won’t burn and pours easily. As for choosing your chocolate, as long as it’s vegan it doesn’t really matter. My chocolate of choice always comes from The Chocolate Tree, but I’ve also used Green and Black’s and Lindt in my baking.

037

It will be SUPER TEMPTING to eat these little delights once they are chocolate-d up, but as I said before, they’re not at their best warm. Stick them in the fridge for two hours minimum to let them cool down and firm up. THEN you can scoff them any way you like!

038

A final note for non-vegans: when you veganise something, it’s never quite the same as the original (often it’s better!). Therefore, the texture of these babies is not like classic profiteroles. They are not hollow or flaky — see the photo above! BUT they do taste exactly like the real deal, which I think is the main thing. Sure — there are veganised recipes out there that involve all sorts of jiggery-pokery to try and get close to the ‘real profiterole’ texture and appearance. But personally, I’d rather have less washing up, less ingredients to buy, and more time to read books. So this recipe suits me fine. Try it yourself and see what you reckon!

Om nom nom.

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You can also visit Read This Press for more poetry (and typewriter paraphernalia!). Alternatively, check out Edinburgh Vintage, our sister site. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!

Things I Love Thursday #65

Thursday, October 4th, 2012

005

Vegan profiteroles

Yet more vegan baking.
I know, there’s a trend developing here. But LOOK AT THOSE CINNAMON ROLLS, PEOPLE. This is about my seventh time making them, and I think I have now got them perfect. The recipe is Isa’s, but I’ve tweaked it and meddled with it and now I’ve got something that suits me and suits my old-as-time-itself oven. Woo!
The other things are VEGAN PROFITEROLES! YET MORE ALL CAPS BECAUSE OMG! I am extremely proud of myself, because I came up with the recipe for these all on my own, which is pretty much a first. They’re basically a sweet, veganised version of this choux-like pastry I used to make to go on top of a vegetable bake. I promised folk on Twitter that I’d put the recipe up here today, BUT I think I need (need!) to make them again just to make sure this wasn’t a fluke. But look for the details next week!
(Like the mug? It’s for sale at Edinburgh Vintage!)

Bed

Reading corner

Cozying up.
Lovely Boyfriend and I have been in our awesome Tollcross flat for over a year now. I love it, but I’ve always been a bit bugged about the bedroom: it’s always felt kind of impersonal and functional, and I wanted to find a way to make it cozier. So over the weekend I shifted the bed, gathered together several of our many bookshelves into one corner, and created a little reading nook. Now I love it and want to be in there all the time! Win!

Jewellery box

Remington

Splashes of colour.
I’m really getting into this classic blogger thing of taking lots and lots of macro photographs of whimsical stuff. My apologies, I am becoming a cliche. But anyway — the top photograph is of my jewellery box, which is in desperate need of a tidy-out! The bright-orange sticker I got in a radical book collective in Seattle, and it reads ABORTION ON DEMAND AND WITHOUT APOLOGY. Because um yes, obviously.
And below that is a little pink typewriter that I keep passing on my wanderings… it’s sitting in the window of Owl and Lion on West Port. I always give it a cheery smile as I pass.

<3

New tattoo!

Anniversary!
Lovely Boyfriend — aka Captain Steve — and I celebrated our two-year anniversary this week. We’re heading to Paris in about ten days to continue the celebrations and I am already going nuts with excitement. On the same day I also wandered into Red Hot + Blue Tattoo in Tollcross and had my seventh tattoo inked — a hand of protection, loosely based on a hamsa or Hand of Fatima. My tattooist was Alec, and he was great — thanks, I love it!

The Spoken Word

The Spoken Word.
The British Library were kind enough to send me this great three-CD boxed set of modern poets reading their work to feature at One Night Stanzas. It’ll be given away to one lucky reader next week, so stay tuned! If you want more info in anticipation, you can see the details at the British Library Shop page!

What are YOU loving this week?

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You can also visit Read This Press for more poetry (and typewriter paraphernalia!). Alternatively, check out Edinburgh Vintage, our sister site. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!

Things I Love Thursday #64

Thursday, September 27th, 2012

087

Peace One Day in association with Scottish Women’s Aid & Shakti Women’s Aid

Last Friday, I went along to the Edinburgh event for Peace One Day, which had been put together by Scottish Women’s Aid and Shakti Women’s Aid, as this year’s Peace One Day campaign had a focus on domestic violence.
It was absolutely fantastic. I joined a group of wonderful ladies, a few men and more than a few super-cute kids who gathered around the poetry tree in St Andrew’s Square Gardens. The event kicked off with a recording of survivors and allies talking about all the reasons why domestic abuse should stop. As their voices drifted out of the PA and across the garden, a beautiful, bright-pink rainbow appeared over all our heads. Pretty amazing.

073

We also heard from a speaker from Shakti who read one survivor’s testimony; a policewoman who regularly deals with domestic violence call-outs, and a representative of Scottish Women’s Aid. Finally, the evening was wrapped up with music from the truly brilliant Commotion Samba.
It was fantastic to be among a group of wonderful, like-minded folk, getting together to celebrate survivors and bear witness to those still suffering. A really poignant and empowering event — well done to all involved in organising, and hooray to all those who came along.

088

Nights drawing in

I always forget how much I love the autumn. For me, it’s Edinburgh’s best season by far. I am loving the dusk, all the shop windows steamy and lit up; the smoke from people’s fires; getting to swish through the first fallen leaves; digging out my super-cozy, massive chunky boots, wearing them to work and getting snarky comments from my students (WHATEVER, my feet are so cozy!); taking lots and lots of photos of cool stuff out and about; Lovely Boyfriend and I wearing our matching fingerless gloves because we are goofy (his are blue, mine are pink — double goofy. NB: we both bought these gloves before we’d met, it’s merely coincidence); doing more baking (see below) because baking is totally an autumn/winter thing; starting to buy Christmas presents (I know, I am mega organised); getting excited about Halloween; plotting a trip to beautiful, autumnal Paris in a few weeks. I love this time of year… why do I always forget?

091

Vegan baking!

So, having got vegan chocolate brownies and vegan cinnamon rolls down to a fine art, a few weeks ago I decided to try scones. I used Isa Chandra Moskowitz’s recipe from her brilliant book Vegan Brunch, but modified it to add raspberries and blackberries. The resulting scones were pretty delicious, but kind of squidgy thanks to the extra moisture added by the fruit. I felt like I was just a whisker away, though, so this past weekend, I gave it another go.
This time I took Isa’s suggestion and used blueberries. As these don’t disintegrate while mixing, they worked out much better. I made the scones US style — super huge and not shaped at all, so I didn’t have to worry too much about them rising. Needless to say, they were awesome. Hooray!

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Amazing stuff in the post!

& finally, I am extremely grateful to the lovely Lewis Young, poet of my long-time acquaintance and the brains behind The Adult Teeth Recording Company. Lewis started Adult Teeth a little while back, with a view to “put[ting] records out there that aren’t already out there, providing those who truly consider themselves fans of music with interesting, vibrant, delicious, exciting and mind-altering sounds and words - in a format that is as close to art as it can be.” That means awesome, unique sounds; it means poetry fused with those sounds; best of all, it means vinyl.
I opened up my wee package from Adult Teeth and instantly “squealed is that green vinyl?!” I love my records, and I especially love coloured vinyl. My copy of Fleetwood Mac on limited edition white vinyl is one of the first things I’d save if the flat was on fire, closely followed by my cloudy-blue copy of We May Be Skinny and Wirey by the Crocketts. Coloured vinyl is so the way to my heart.
And what’s on the coloured vinyl is pretty fantastic, too. It’s described as ‘art-rock’, but it’s a kind of fusion of mellow new-wave-y sounding tunes (I thought of Elvis Costello at times) crossed with pin-sharp spoken word. You get work by two artists (unless they’re pseudonyms?) on one 7″ single, so there’s plenty of bang for your buck. Buy the record right here!
I also got some Adult Teeth info via a very colourful flyer; a cute pin badge; stickers (now adorning my turntable); and perhaps best of all, a copy of Lewis’ own experimental poetry pamphlet — a series of alternative readings of The Owl and the Pussycat. This includes concrete, musical and oulipo versions of the classic poem I loved from childhood. You can buy it at the Adult Teeth store, too!
A huge thanks to Lewis for sharing his handiwork with me. Please go and support this very deserving little indie label!

What are you loving this week?

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You can also visit Read This Press for more poetry (and typewriter paraphernalia!). Alternatively, check out Edinburgh Vintage, our sister site. If you want to get in touch you can follow OneNightStanzas on Twitter, or email claire[at]onenightstanzas.com. I reply as swiftly as I can!