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Financial digest, 18 May 2012: Milk Link, Yum!, Prestige

May 21st, 2012

The latest financial news for 18 May 2012 includes Brazil Fast Food, Yum! Brands, Prestige Brands and Milk Link.

Brazil Fast Food

Brazil Fast Food Corp, the second largest fast-food restaurant chain in Brazil, has announced financial results for the first quarter 2012 ended 31 March 2012.

  • System-wide sales totalled R$254.2m, up 15.0% from the first quarter 2011.
  • Revenue totalled R$60.5m, up 10.2% from the first quarter 2011.
  • Points of sale totalled 891 at 31 March 2012, up from 781 at the end of first quarter 2011.
  • Ebitda was R$7.1m, up 7.3% from the first quarter 2011.
  • Operating income increased 13.8% year-over-year to R$5.5m.
  • Net income was R$3.4m, or R$0.42 per basic and diluted share.

Yum! Brands

The Yum! Brands Inc board of directors has declared a dividend of $0.285 per share of common stock. The quarterly dividend will be distributed 3 August 2012 to shareholders of record at the close of business on 13 July 2012.

Prestige Brands

Prestige Brands Holdings Inc has announced record results for the fourth quarter and fiscal year ended 31 March 2012.

Revenues for the fourth fiscal quarter were $134.0m, $37.6m or 39.1% above the prior year comparable quarter’s results of $96.4m. Organic revenues for the fourth fiscal quarter grew $7.2m, or 7.5% over the prior year comparable quarter.

Revenues from the Company’s nine legacy core OTC brands increased $8.2m or 14.0% over the prior year comparable quarter. These brands are Chloraseptic, Clear Eyes, Compound W, Little Remedies, The Doctor’s NightGuard, Efferdent, PediaCare, Dramamine and Luden’s.

Revenues from two months of ownership of the GSK Brands accounted for $30.4m of the increase. The GSK Brands’ acquisition increases the core brand group by five. These brands are Beano, BC and Goody’s, and Debrox in the US, and Gaviscon in Canada.

Milk Link

Milk Link has announced details of a solid financial and trading performance over the last year. Audited financial highlights for the year ended 31 March 2012 include:

  • Group turnover up £42m to £628m (+7.1%).
  • Turnover per litre up from 38.6ppl to 41.9ppl (+8.5%).
  • An increase in comparable Ebitda of £4.5m to £33.7m (+ 15.4%). It should be noted that the 2010/11 reported Ebitda was £34.4m, which included £5.1m of Member ?levy?. However, from 1 April 2011, the ?levy? ended for the majority of Milk Link Members and therefore the comparative Ebitda was £29.2m.
  • Comparable Profit Before Tax up by £4.3m to £14.3m (+42.7%).
  • An increase in the Member milk price during the year of an average 2.85ppl. This meant that in comparison to the previous year, Milk Link generated and paid out an additional £33.7m to its Members for their milk.
  • An increase in Member Processing Interest Payment relating to the 2011/12 financial year of £2m to £5.95m equating to a 12.8% return on Members? Qualifying Loan balances.
  • Cumulative Reserves increased by £3.4m to £13.5m (+34.2%).
  • A slight rise in the ratio of third party borrowings to Members? Funds (gearing) from 1.18 to 1.19.
  • An increase in Group borrowings of £2.1m to £82m. However, at the same time, capital expenditure increased to £10.0m compared to £5.5m in the prior year.
  • Member milk volumes increased year on year by 148m litres up over 14%.

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Katy Perry: Family Bonding at Billboard Music Awards

May 21st, 2012

Sure, she split from her hunky hubby Russell Brand last year, but that didn?t mean Katy Perry had to go stag at tonight?s 2012 Billboard Music Awards (May 20).

The ?Hot N Cold? cutie brought her grandmother Ann Hudson as her date, and looked amazing in a lavender sleeveless Blumarine dress with deep violet locks and dark red lips.

And Katy will be more than just a mere spectator during the night?s affairs at the MGM Grand Garden Arena in Las Vegas- she?s scheduled to perform her new single ?Wide Awake.?

Prior to her arrival, Ms. Perry tweeted, ?My date to tonight?s Billboard Music Awards is hotter than the las vegas weather. SMOKIN?!?

With presenters including Charlie Sheen, Miley Cyrus, Gladys Knight, Julianne Hough and Wiz Khalifa, award hopefuls include a pack-leading Adele with 18 nominations while LMFAO is a finalist in 17 categories.

Always one of the hottest nights in music, the 2012 Billboard Music Awards will be getting underway at 8/9c on ABC.

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Shock of beauty on a windswept moor

May 20th, 2012

South Uist: Though small, tormentil has great character with something infinitely cheering about its buttercup brightness in the most inhospitable of places

The rock’s pale surface is patched and patterned with lichen in shades of grey and soft sage green. At its foot are straggly hard-stemmed heather plants, still winter brown. From among them rise pinnate fronds of polypody. Bright green and fresh, delicate-looking and glossy, they make a perfect visual accent and a striking textural contrast with the rock behind. In the short turf between the heather is a scatter of wild flowers; the tallest are pale, slender-stemmed violets, sheltering where turf rises to meet rock.

Milkwort, dwarfed by the conditions at this exposed spot, lies low to the ground. Seen in close-up, it is exquisite, its tiny flowers an intense and holy blue. Curiously, the petals are barely to be seen. The glorious colour comes from two of the flower’s five sepals which, grown large and brightly blue, enclose the petals almost totally. Only at the flower’s tip can they be seen where the largest of them ends in a fringe of white plain to see against the blue. Close by, also growing low to the ground, are the yellow flowers of tormentil, the shape and arrangement of its petals reminiscent of the inner four petals of a Tudor rose. Though small, it has great character with something infinitely cheering about its buttercup brightness and something resolute about its ability to grow in the most inhospitable of places, even on the dampest of acid moorland soils.

And if the attractiveness of milkwort and tormentil was not enough in itself, both have medicinal and domestic uses. Milkwort’s name records its use taken as a decoction to stimulate the flow of a nursing mother’s milk, while preparations of tormentil were used to relieve ailments as diverse as toothache and gripings of the stomach. One of its folk names? “bloodroot”, recalls its use as the source of a red dye, and from those same roots came an astringent substance sometimes used in tanning.


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Veteran anti-whaling activist Paul Watson to be released on bail

May 20th, 2012

Sea Shepherd group vows to fight founder’s possible extradition from Germany to Costa Rica over 2002 incident at sea

A veteran anti-whaling activist arrested in Germany on a decade-old charge will be released from jail on bail next week.

Paul Watson, president of the radical Sea Shepherd Conservation Society, had gained notoriety for his direct action tactics against the Japanese whaling industry. However, his current legal difficulties relate to a confrontation with illegal shark fin poachers in Central America back in 2002.

He has been told he must remain in the country pending a decision on whether or not to extradite him to Costa Rica.

Frankfurt’s higher regional court announced on Friday that it had put him under preliminary arrest after deciding that an extradition would be permissible under German law. The authorities in Costa Rica now have three months to send the necessary extradition papers to Germany. However, the court said it was ultimately up to the federal justice ministry to decide whether or not to send him to Costa Rica.

Sea Shepherd’s spokesman, Peter Hammarstedt, told the Guardian that Watson would spend the weekend in jail and be released once the ?250,000 bail funds were available on Monday.

The group has vowed to continue to campaign to have the extradition blocked, saying the charges are politically motivated and that Watson would not get a fair trial in Costa Rica. They are also trying to convince the German authorities that his life would be in danger if he were sent there.

“I am confident that they will understand our plea for his human rights and recognise that if Captain Paul Watson were to be extradited to Costa Rica that would be the same as a death sentence,” Hammerstedt said.

“We know that the shark fin mafia put a hit on Captain Paul Watson a couple of years ago,” he claimed, adding that Taiwanese poacher gangs had a “long reach in the penal system in Costa Rica”.

The 61-year-old Canadian, who was one of the original founders of Greenpeace, was arrested last Sunday at Frankfurt airport at the request of Costa Rica, which wants to see him extradited over a 10-year-old charge of “violating ships traffic”.

The incident at the heart of the extradition request occurred back in 2002 when Watson and his crew had a confrontation with a Costa Rican ship in Guatemalan waters.

Sea Shepherd says that Watson came across the Varadero I as it was engaging in illegal “shark finning”, the practice whereby sharks are caught and their fins ? a delicacy in Asia ? cut off. They are then thrown back into the ocean to die. According to the WWF, about 73 million sharks are killed each year, primarily for their fins.

Sea Shepherd says it had been instructed by the Guatemalan authorities to arrest and detain the crew. When they reached port in Costa Rica, however, Watson was accused of trying to ram the other ship and kill its captain.

When a prosecutor saw a film of the incident, shot by a documentary team that happened to be on board Watson’s boat, the charges were dropped.

Yet, in another twist, the maritime violation charges were reinstated by another prosecutor and were then re-activated in October last year, resulting in an Interpol arrest warrant.

Sea Shepherd claims this is due to pressure being exerted by the Japanese whaling industry, which is currently filing a civil suit against the organisation in the US.

“Ten years later they have decided to reissue the warrant at exactly the same time as we are really battling it out with the Japanese whaling industry,” Peter Hammarstedt told the Guardian.

Critics have accused Watson of being a pirate or even eco-terrorist because of his aggressive exploits and he has run afoul of the powers that be before. In 1993 he was arrested by Canadian authorities for chasing trawlers off the coast of Newfoundland.

Watson successfully defended his actions on the basis of the United Nations World Charter for Nature, which says that an organisation or individual has the authority to intervene to uphold international conservation rules.


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Jamba Juice forms Healthy Living Council

May 20th, 2012

Jamba Juice Company healthy, active lifestyle company, has formed the Jamba Healthy Living Council established with the goal to provide consumers with practical information to help them live a healthier lifestyle.

The Jamba Healthy Living Council advisory team is comprised of nationally renowned nutrition and dietary experts who will work with Jamba to create healthy living education materials, online content for Jamba’s website, develop school nutrition outreach initiatives, advise management on nutrition trends, and provide input on new menu concepts and healthy choice options as Jamba continues to evolve its product line.

Julie Washington, chief brand officer, Jamba Juice Company, said: “Our goal is to be renowned as the convenient ‘healthier’ alternative.

“The voices of respected nutrition and dietary experts will facilitate us taking the next step as we continue to evolve our product offerings and help consumers take control of their health and wellness needs.”

Source: Jamba Juice Company

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UK to export British pork to China

May 20th, 2012

British pork will soon be on menus in China following a £50m deal reached by agriculture minister Jim Paice.

He announced the agreement with the Chinese government while on a mission to China to boost trade for British food and farming businesses.

Much of the exported pork will be offal, trotters, ears and other parts of the ‘fifth quarter’ which British diners do not eat, but the Chinese do.

Paice said: ?China is the most lucrative grocery market in the world and from fashion to food its rapidly expanding middle class has an appetite for Western goods.

?In particular they are eating more meat, and our top quality producers have got huge opportunities to meet that demand and help our economic recovery.?

The industry is also developing its trade in genetic material for breeding programmes, as British pigs are far more fertile and productive.

Defra is looking to use the experience of developing this trade deal to open up markets for other British products and services.

Source: Defra

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Letters: G8 leaders can help fight malnutrition

May 20th, 2012

David Cameron does indeed have a chance to act on global malnutrition this week at the G8 summit (Wood shavings for dinner: G8 urged to tackle scourge of malnutrition, 17 May). However, millions will continue to die or suffer chronic malnourishment unless he and other world leaders stop giving financial and political support for the failed industrialised food system that has exacerbated hunger and environmental degradation.

Barack Obama’s plan for private-sector investment will bring scant comfort to our Mozambican partner, the national farmers’ movement, União Nacional de Camponeses. Recent drives by Mozambique’s government and World Bank policies to encourage private investment have lifted investors’ rights above those of rural people. Moreover, private rural investment in many developing countries has not been shown to decrease poverty levels. On the contrary, this approach has encouraged land grabs, production of food and biofuels for export, as well as exploitation of workers, and worsened small-scale farmers’ livelihoods.

Cameron, Obama and their counterparts must drop the failed model of food security for food sovereignty, which requires agrarian reform in favour of small producers and the landless, and the reorganisation of global food trade to prioritise local markets and self-sufficiency. It also demands tougher curbs on global food chain firms, such as supermarkets, and the democratisation of international financial institutions. The right to food is a human right, not a welfare issue.
Graciela Romero
International programmes director,
War on Want


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‘Dad, can you make chocolate better?’

May 20th, 2012

If you’re stuck for something to do with the kids over a wet bank holiday weekend, what about some educational chocolatey experimentation?

It’s a question only a child could come up with: “can you make chocolate better?” The standard knee-jerk response when badgered in such a way is an answer along the lines of “hmm, let’s Google it later.” Emphasis on “later”.

But, hang on, when was the last time that the bulk-buying and mass-consumption of chocolate could be turned into an educational and acceptable way to occupy children? Right, lads, let’s get down the sweet shop ? choose what you want. Talk about liberal parenting.

The rules: we are not conducting fermentation experiments to investigate growth and metabolite production in the cocoa bean here, so we will only be using over-the-counter brands and the equipment we already have in our kitchen. Nor will we be searching for existing recipes, which is a shame because that rules out the option of the giant Rolo, but that’s life when you’re seeking total journalistic quality.

Five short and overexcited minutes later, there’s a pile of Maltesers, Minstrels, Cadburys Dairy Milk, Twirls and the odd Milky Bar on the kitchen counter. Time for some big concepts ? and, no, a deep-fried Mars Bar is just too obvious.

After, “Can’t we just eat it all right now?”, the first decent suggestion is a chocolate smoothie, but that feels too much like a posh name for chocolate milkshake and it’s vetoed. Chocolate gravy sounds interesting and starts me thinking about liquids, and as I absentmindedly twirl the frying pan it comes to me: chocolate pancakes.

We take 60g of Cadbury’s Dairy Milk and melt it in a bowl over a pan of boiling water. Based on nothing but intuition I stick in a glug of vegetable oil, thinking that might stop it congealing when it gets mixed with the cold milk for the batter. The batter mix is 200ml water and milk mixed with an egg and then 100g flour. When it’s all combined I slowly pour in the melted chocolate, stirring all the time. It seems to work so I swiftly get it on the heat.

It takes a little longer than normal to cook because it’s hard to tell the difference between burnt bits and naturally dark chocolatey bits, but the result is OK. A bit more crunchy than normal and not terribly chocolatey ? more of a delicate aftertaste. Next time I’d use much more of the chocolate and perhaps some salt to bring out the flavour and give it more direct punch.

Chocolate on toast is next. We approach it like cheese on toast, a couple of slices of bread in the toaster, spread some butter and then clumsily shave chunks off the Cadbury’s Dairy Milk for one and the Milky Bar for the other. The result is disgusting for both – the direct heat from the grill scorches the chocolate, with the Milky Bar developing a brown rice-pudding type crust on the top and the stuff underneath curdling. Straight in the bin.

Idea number three works out much better. Baked Minstrels. Spread them on a baking sheet and put them in an oven preheated to 180C. I take one out at intervals to test for the optimal cooking time. Six minutes seems about right. It produces lovely gooey results at a temperature that doesn’t leave you huffing cold water. Any longer and the chocolate is lava-hot and too runny, plus you risk heat blisters.

With the sugar jag beginning to kick in, we only have the stamina for one more attempt. I nip both ends off a Twirl with a sharp knife to leave something you can suck liquid through in the manner of an Australian Tim Tam Slam. We try hot chocolate, milk and red wine (me, not the kids). The hot drink produces the best effect because it slowly melts the straw and you get a delicious mix of goo and liquid. The milk works a treat, too with small chocolate flakes coming through and providing a little roughage.

By now I’ve had so much sugar I can’t see straight and even the kids are talking about how it might be nice to have some broccoli for a change, so our experiments are done, but if anyone has any more ideas I’d love to know.


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Pea pancakes with smoked salmon and a little green soup

May 20th, 2012

First of all, I have to thank you for the absolute positive response that I have received from you after the book cover reveal. It was refreshing to share and see how well it was received. So thank you for that.

Now I can breath.

Now, on to the peas – the green peas I cannot get enough of.

I come home with bags full of peas from the farmers’ market. English peas, snow peas, sugar snap peas… Sugar snap peas are quite delicious as they are – raw. We eat them by the handfuls.

I was working on savory pancake recipes for another story and the thought of how great it would be to fold some mashed peas into pancake batter. Creamy and vibrant green. They were perfect topped with a bit of smoked salmon, goat cheese, and some pea tendrils.

Froze half of the batch and ate them for lunch the next day too.

Then there was this green soup loaded with peas, zucchini and watercress and flavored with coriander and a touch of lemon juice. It was delicious with toasted bread and a bit of yogurt.

Both would be great for a spring brunch, don’t you think? Will have to make them for our friends next time too.

Green pea pancakes with smoked salmon and goat cheese

makes 8 pancakes

8 ounces (225 g) shelled English peas
3 tablespoons unsweetened coconut milk
1 egg, lightly beaten
3 tablespoons superfine brown rice flour
1 tablespoon millet flour
1/2 teaspoon salt, plus more for blanching water
1/2 teaspoon sugar
1/2 teaspoon baking soda
2 tablespoons olive oil
4 ounces (110 g) smoked salmon
2 ounces (55 g) goat cheese, crumbled
Pea tendrils, optional

Bring water to a boil in a medium pot. Season with a generous amount of salt. Add the peas and cook for 3 to 5 minutes until they are tender but not mushy. Drain them and immediately submerge them in ice water to stop the cooking process.

Combine half of the peas and the coconut milk in the food processor and puree until smooth. Mash the other half of the peas with a fork.

Whisk together the pea puree, egg, superfine brown rice flour, millet flour, salt, sugar, and baking soda. Fold in the mashed peas.

Heat a medium skillet over medium high heat. Brush with a bit of olive oil. Drop 1 heaping tablespoon of batter onto the skillet each time. When the sides start to set and small bubbles appear, flip the pancakes carefully and finish cooking for another minute or so. Repeat until all the batter has been used.

Top the pancakes with smoked salmon, goat cheese, and pea tendrils.

Pea, zucchini and watercress soup flavored with coriander and lemon

serves 4

2 tablespoons olive oil
1 celery stalk, diced
1 medium leek, white and tender green parts diced
1 garlic clove, minced
2 medium zucchinis, diced
1/2 teaspoon ground coriander
2 cups (500 ml) vegetable broth
1 cup (125 g) shelled peas
1 cup (30 g) watercress, tough stems removed
3/4 teaspoon salt
1 tablespoon lemon juice
1/3 cup whole-milk yogurt
Mint, to garnish

In a medium saucepan, heat olive oil. Add the celery, leek and garlic and cook for 2 minutes. Add the zucchini and cook for another 5 minutes stirring occasionally. Add the ground coriander.

Add the vegetable broth, cover the pot and simmer for 15 minutes. Add the peas and watercress and cook for another 3 minutes. Season with salt and lemon juice. Puree the soup in a blender.

Serve with yogurt, torn mint leaves, black pepper and watercress leaves.

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Seared Sugar Snap Peas

May 20th, 2012

Seared Sugar Snap Peas

Sugar snap peas are a garden staple in the spring. At least around here you plant them in November or December and see them poking out of the ground late February to early March, depending on how warm or cold a winter it has been. In my garden they snake their way up a loosely put together bamboo trellis and if I’m not paying attention, climb over the fence into my neighbor’s yard. As soon as it really starts to get hot, usually sometime in May, the pea vines dry up, telling me it’s time to plant green beans.

And just so we are clear, I don’t cook my garden peas. Why? Because I’m greedy. I snap the peas off their tendrils and eat them fresh and fresh right in the garden as soon as they get big enough. It’s my garden snack bar. One of these days I’ll compost and fertilize and mulch enough to have a harvest big enough to cook and/or share. Still, peas in the garden means local peas at the market, and this easy stir-fry with green onions, lemon zest, and mint, is a great way to prepare them.

Continue reading “Seared Sugar Snap Peas” »


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Veteran anti-whaling activist Paul Watson to be released on bail

May 20th, 2012

Sea Shepherd group vows to fight founder’s possible extradition from Germany to Costa Rica over 2002 incident at sea

A veteran anti-whaling activist arrested in Germany on a decade-old charge will be released from jail on bail next week.

Paul Watson, president of the radical Sea Shepherd Conservation Society, had gained notoriety for his direct action tactics against the Japanese whaling industry. However, his current legal difficulties relate to a confrontation with illegal shark fin poachers in Central America back in 2002.

He has been told he must remain in the country pending a decision on whether or not to extradite him to Costa Rica.

Frankfurt’s higher regional court announced on Friday that it had put him under preliminary arrest after deciding that an extradition would be permissible under German law. The authorities in Costa Rica now have three months to send the necessary extradition papers to Germany. However, the court said it was ultimately up to the federal justice ministry to decide whether or not to send him to Costa Rica.

Sea Shepherd’s spokesman, Peter Hammarstedt, told the Guardian that Watson would spend the weekend in jail and be released once the ?250,000 bail funds were available on Monday.

The group has vowed to continue to campaign to have the extradition blocked, saying the charges are politically motivated and that Watson would not get a fair trial in Costa Rica. They are also trying to convince the German authorities that his life would be in danger if he were sent there.

“I am confident that they will understand our plea for his human rights and recognise that if Captain Paul Watson were to be extradited to Costa Rica that would be the same as a death sentence,” Hammerstedt said.

“We know that the shark fin mafia put a hit on Captain Paul Watson a couple of years ago,” he claimed, adding that Taiwanese poacher gangs had a “long reach in the penal system in Costa Rica”.

The 61-year-old Canadian, who was one of the original founders of Greenpeace, was arrested last Sunday at Frankfurt airport at the request of Costa Rica, which wants to see him extradited over a 10-year-old charge of “violating ships traffic”.

The incident at the heart of the extradition request occurred back in 2002 when Watson and his crew had a confrontation with a Costa Rican ship in Guatemalan waters.

Sea Shepherd says that Watson came across the Varadero I as it was engaging in illegal “shark finning”, the practice whereby sharks are caught and their fins ? a delicacy in Asia ? cut off. They are then thrown back into the ocean to die. According to the WWF, about 73 million sharks are killed each year, primarily for their fins.

Sea Shepherd says it had been instructed by the Guatemalan authorities to arrest and detain the crew. When they reached port in Costa Rica, however, Watson was accused of trying to ram the other ship and kill its captain.

When a prosecutor saw a film of the incident, shot by a documentary team that happened to be on board Watson’s boat, the charges were dropped.

Yet, in another twist, the maritime violation charges were reinstated by another prosecutor and were then re-activated in October last year, resulting in an Interpol arrest warrant.

Sea Shepherd claims this is due to pressure being exerted by the Japanese whaling industry, which is currently filing a civil suit against the organisation in the US.

“Ten years later they have decided to reissue the warrant at exactly the same time as we are really battling it out with the Japanese whaling industry,” Peter Hammarstedt told the Guardian.

Critics have accused Watson of being a pirate or even eco-terrorist because of his aggressive exploits and he has run afoul of the powers that be before. In 1993 he was arrested by Canadian authorities for chasing trawlers off the coast of Newfoundland.

Watson successfully defended his actions on the basis of the United Nations World Charter for Nature, which says that an organisation or individual has the authority to intervene to uphold international conservation rules.


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Britain’s got talent, but the Daily Mail seems short of prescience

May 20th, 2012

The Mail prophesied the end of Simon Cowell when Britain’s Got Talent was being outperformed by The Voice. So much for the power of the press to influence events

The supposed power of the press? Here’s a chastening example from everyday life, one without a smidgen of politics on display. Begin at the end of March as Britain’s Got Talent and Simon Cowell are caught in the headlights of a supposedly omnipotent Daily Mail. Look back and see The Voice from the BBC “soaring” as BGT fails. Oh what “a blow for Cowell“! His “reign as the king of Saturday night TV” is looking vulnerable. Maybe “Television’s Mr Nasty has a made a fortune but lost his soul“. Maybe his “botched botox” job is the final humiliation. “Will Simon Cowell have the courage to put himself out of his misery?

Thus, as May crept onto our screens, the Mail’s diagnosis couldn’t have been clearer. Cowell was washed up. His show was getting walloped in the ratings. His new press adviser (hired from the Daily Mail, as it happens) didn’t stand a chance. The Voice was the winner, loud, clear and thumping.

Except that, of course, it wasn’t. The Voice’s audience plunged to below 6m. Cowell’s Got Talent wound up on 11.9m. “If there’s a happier, more family-friendly TV show, then I missed it,” cooed the Mail’s Jan Moir. God bless Simon, and Alesha, and David Walliams, and the incredible dancing Pudsey. It’s a 180-degree turnaround. And caused, power-mongers please note, by nothing more complex than ordinary viewers in their millions flicking a remote from one channel to another. Simple is as simple does. Just one finger does it.


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Fish recipes

May 20th, 2012

looking through my collection of recipes, I’ve found that most of the fish recipes I have are soups
Which isn’t really useful in summer :P

I have a LOT of salmon recipes, but nothing much else. Can you suggest some recipes for fish that aren’t soups & don’t use salmon?

Bonnie Jill Laflin Bridget Moynahan Britney Spears Brittany Daniel Brittany Lee

Britain’s got talent, but the Daily Mail seems short of prescience

May 20th, 2012

The Mail prophesied the end of Simon Cowell when Britain’s Got Talent was being outperformed by The Voice. So much for the power of the press to influence events

The supposed power of the press? Here’s a chastening example from everyday life, one without a smidgen of politics on display. Begin at the end of March as Britain’s Got Talent and Simon Cowell are caught in the headlights of a supposedly omnipotent Daily Mail. Look back and see The Voice from the BBC “soaring” as BGT fails. Oh what “a blow for Cowell“! His “reign as the king of Saturday night TV” is looking vulnerable. Maybe “Television’s Mr Nasty has a made a fortune but lost his soul“. Maybe his “botched botox” job is the final humiliation. “Will Simon Cowell have the courage to put himself out of his misery?

Thus, as May crept onto our screens, the Mail’s diagnosis couldn’t have been clearer. Cowell was washed up. His show was getting walloped in the ratings. His new press adviser (hired from the Daily Mail, as it happens) didn’t stand a chance. The Voice was the winner, loud, clear and thumping.

Except that, of course, it wasn’t. The Voice’s audience plunged to below 6m. Cowell’s Got Talent wound up on 11.9m. “If there’s a happier, more family-friendly TV show, then I missed it,” cooed the Mail’s Jan Moir. God bless Simon, and Alesha, and David Walliams, and the incredible dancing Pudsey. It’s a 180-degree turnaround. And caused, power-mongers please note, by nothing more complex than ordinary viewers in their millions flicking a remote from one channel to another. Simple is as simple does. Just one finger does it.


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How to make ginger wine

May 19th, 2012

Ginger wine takes a while to ferment, so start some now and it’ll be there to warm you up come winter

Well I was going to encourage you all into the countryside to collect hawthorn blossom, or may blossom as it is properly called, to make a floral wine. Unfortunately, this May seems to be under the impression that it is October and blossom collecting is out of the question. Something warming is more in order, so I am going with ginger wine.

The Zingiberaceae is a large family with well over a thousand species, though only a few are cultivated, and I have long wondered if there is a native British equivalent to the familiar root. According to the experts, galingale, Cyperus longus, a sedge found in marshy areas in the southern half of England, is the nearest thing that this country has to offer. It is not closely related to ginger, excepting that it is a monocot.

I uprooted a couple of plants in Dorset a few years ago, scratched, sniffed and nibbled. It is aromatic but lacks the punchy nature of root ginger which is packed with those lovely, spicy gingerols. As it is the root that is used, there is another problem with this plant in the dread form of the Wildlife and Countryside Act which forbids the uprooting of plants without the landowner’s permission. I am going to stick with good old root ginger.

Ginger wine is a rather old-fashioned drink and my grandmother, born in the 1880s, enjoyed a long affection for the stuff. The history of ginger wine predates even her, with an Elizabethan reference to it costing a penny-farthing a bottle and recipes appearing at the beginning of the 18th century. It might cost a bit more to make now, but not much. I made a batch in December so it is not really ready yet, but nevertheless it tastes good, if still a little cloudy. And the flavour? No surprises here; it’s gingery.

Ginger wine

About 5 inches / 12cm root ginger
5 litres of water
1.4kg sugar
Zest and juice of 4 lemons
500g raisins, chopped or squashed by putting in a carrier bag and pounding, or a 200ml can of white grape juice concentrate
1 sachet of white wine yeast
Yeast nutrient

Peel and finely slice the ginger, place in a plastic fermenting bucket, add the lemon zest and the raisins, then pour over 2½ litres of boiling water. Cover and leave for 24 hours.

Add 2.5 litres of boiled and cooled water, the sugar, lemon juice and yeast nutrient and stir until the sugar is dissolved, then the yeast (follow the instructions on the packet). Cover and leave to ferment for three or four days then transfer into a demijohn using a sterilised sieve and funnel. Fit a bubble trap and allow to ferment for a couple of months. Rack-off into a fresh demijohn and leave until clear, then bottle.


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Dax Shepard & Kristen Bell on “Jimmy Kimmel Live!”

May 19th, 2012

The always adorable Kristen Bell and her beau Dax Shepard appeared on ?Jimmy Kimmel Live!? on Friday night (May 18) to plug their newest film and talk about their latest trip.

The comedic duo talked to Jimmy Kimmel about a recent African safari trip they took and joked about getting very close to the animals.

?Isn?t always your hunch that if someone?s going to get attacked it?s going to be me?? Dax said to Miss Bell.

They also showed a clip for their newest film ?Hit and Run,? which is an action packed romantic comedy that focuses on a woman who finds out about her boyfriend?s dark, secret past.

It also stars Bradley Cooper and Kristin Chenoweth and is set to release in theaters August 24.

Watch the couple on Jimmy Kimmel Live! Below!

Izabella Miko Izabella Scorupco Jaime King Jaime Pressly Jamie Chung

Hall of Fame Beverages reveals corporate direction

May 19th, 2012

Hall of Fame Beverages has placed more of its products, Grand Ma Ma’s Sweet Southern Tea & Top Dogg Male Enhancement, in the Northeast and around Southern California (US).

The company’s Tea product was placed in 36 new locations around the US.

Top Dogg Male Enhancement has been placed in 65 new locations around Southern California, including a number of select 7-Eleven locations, Mobil, 76, AM/PM, Chevron and Shell Gas Stations, and in a number of liquor stores and local mom and pop markets.

Executives have contracted to mail out more than one million advertisements to draw customers to shop for Top Dogg online.

The company is strongly focusing on the male enhancement because of the revenues it can generate versus Hall of Fame’s beverages.

The company will spend the rest of 2012 building an infrastructure for the success of the beverages.

The remainder of the produced Grand Ma Ma’s Sweet Southern Tea will be distributed throughout the Northeast with our master distributor in that region.

In addition to laying the infrastructure for beverage season 2013, the company will be announcing an aggressive new plan to market Larry Johnson and his link to the Sweet Tea now that he’s back working in the NBA.

Alex Johnson, the company’s chief financial officer will be announcing some new aggressive funding plans that the company will take advantage of to further its beverage products.

Source: Hall of Fame Beverages

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Days of Blood Oranges and Fennel

May 19th, 2012

“This is the third day I have had this same salad” I thought to myself while I was segmenting blood oranges and slicing fennel. Then I looked over to my dining table and saw the four different bowls filled with citrus. Blood oranges, honeybells, tangelos, Valencias for juice in the morning, and a bag of Meyer lemons.

I smiled realizing that sight only happens for a few weeks every year. And how lucky we are to live here – in the land of citrus.

I am not sure if I shared this before, but Miren started school three days a week. It has been a relatively easy transition. She looks forward to the days where she gets to play with her friends and carry her owl lunch box into school, just like her older brother does.

“Purple orange!” she says as I am cutting slices of blood orange to put in her sack. Jon laughs. He finds her new vocabulary very amusing these days.

She is quite taken by the deep red tint, even purple as she described, of the oranges. She nibbles on some, then wipes her fingers on her shirt. Jon laughs again.

The days I am home alone I resort to my two favorite things to eat. Salad and risotto – both quick and filling.

And these days we have had lots of fennel and lots of blood oranges.

Aren’t they the perfect match anyway?

The risotto is simple and very fresh with thin slices of roasted fennel and blood oranges for a sweet and sour combination. I ate it for lunch alone. Then Jon and Miren enjoyed it in their school lunch the following day. Still good judging from the empty containers they brought home.

And the salad…

Cooked black rice tossed together with blood oranges, shaved fennel, radishes, blanched yellow beans, green onions, and watercress. Yogurt, olive oil, juice of the blood oranges, salt, and pepper. That’s it. No recipe. Simply tossed.

Well… what can I say. I ate it three days in a row.

Also, please remember that registration for our food styling and photography workshop in Dordogne, France opens this Thursday January 26th at 1pm EST (10am PST)!

Roasted Fennel and Blood Orange Risotto

serves 2 to 3

1 medium fennel bulb, thinly sliced
3 tablespoons olive oil
Pinch of sea salt
3 to 4 cups (750 ml to 1 liter) vegetable broth
1 large shallot, minced
2 garlic cloves, minced
1/2 teaspoon fennel seeds
1 cup (200 g) arborio rice
1/4 cup (60 ml) dry white wine
2 small blood oranges, segmented (reserve the juice of the remaining pulp after segmenting)
1/2 cup finely grated Parmesan cheese

Preheat oven to 400F (200C).

Toss together the fennel, 1 tablespoon of olive oil, and salt in a baking pan. Bake for 15 minute or until golden and tender. Reserve.

Heat the vegetable broth over medium high heat and keep it warm.

Heat a medium cast-iron pan over medium high heat. Add the remaining olive oil, shallots, garlic, and fennel seeds. Cook for two minutes.

Add the rice and stir until all kernels are coated with the oil. Add the dry white wine and stir until alcohol is evaporated. Add 1/2 cup (125 ml) of the vegetable broth and keep stirring until all the liquid has been absorbed. Continue cooking the rice while stirring and adding 1/2 cup of broth at a time. Cook until the rice al dente. It will take about 20 minutes. Add the blood orange segments, the reserved juice, and roasted fennel. Cook for an additional minute.

Remove from heat and add the Parmesan. Stir and serve immediately.

Denise Richards Desiree Dymond Diane Kruger Dido Diora Baird

Fresh Mint?

May 19th, 2012

So I've been gifted a rather large bunch of assorted mint, fresh.  Unfortunately it doesn't have roots to plant it, and I'm getting tired of mint tea…

So, what are some recipes that use fresh mint?  I am not looking for a specific meal category, just any and all suggestions. 

The mints I have are:
Apple mint
Spearmint
Peppermint
and Chocolate mint.

Thanks so much!

Brody Dalle Brooke Burke Brooke Burns Busy Philipps Cameron Diaz

Resources | Urban wildlife

May 19th, 2012

Books

The Bumper Book of Nature Stephen Moss (Square Peg)
Family guide to nature, featuring activities for children.

Chris Packham’s Wild Side of Town Chris Packham (New Holland)
What to see and where to go in search of urban wildlife.

The Garden Bird Handbook Stephen Moss (New Holland)
How to identify and attract birds to your garden.

How to Make a Wildlife Garden Chris Baines (Frances Lincoln)
How to create a wildlife haven in your garden from scratch.

The New Amateur Naturalist Nick Baker (Collins)
Practical, hands-on guide to exploring the natural world.

Nick Baker’s Bug Book Nick Baker (New Holland)
Enthusiastic guide to all things small and creepy-crawly.

The Urban Birder David Lindo (New Holland)
Bird life on the wild side of London.

Usborne Spotter’s Guide: Urban Wildlife Diana Shipp (Usborne)
Ideal children’s guide to the wildlife of our towns and cities.

Websites

British Trust for Ornithology Runs scientific surveys of Britain’s bird populations.

Buglife Britain’s main insect and invertebrate conservation organisation.

Butterfly Conservation Dedicated to saving Britain’s butterflies and moths and their habitats.

The Mammal Society Devoted to research and conservation of all Britain’s mammal species.

National Trust Britain’s largest conservation charity, protecting green spaces as well as stately homes.

Plantlife Dedicated to saving Britain’s wild plants and their habitats.

RSPB Europe’s largest bird conservation organisation.

Wildfowl and Wetlands Trust This wetlands charity has nine centres in the UK, including the London Wetland Centre.

The Wildlife Trusts The national federation of 47 local trusts, each of which covers a particular county, region or in the case of Scotland, country.


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What I like | Guardian Weekend readers’ tips

May 19th, 2012

Guardian Weekend readers share their finds of the week

I’ve found some ingenious little devices called SoleMates. You pop them on to the bottom of your high heel and they stop you sinking into the grass at weddings/garden parties, etc. They’re only £8.99, and very handy if, like me, you’re about to go to a soggy, grass-based party
Catherine Murphy London

I like Miel, a small publishing house that produces exquisite volumes of experimental poetry. The website ? itself a work of art ? takes you sideways and surprises, too.
Sophie Churchill Measham, Derbyshire

In response to A Cudlip’s letter last week, I like passpack.com, a free website that securely remembers all your online passwords, and automatically fills in login pages for you when you visit.
Andrew Cowper Amersham, Buckinghamshire

While looking for an ethical wedding ring, I stumbled across Hairy Growler jewellery ? fantastic, quirky silver jewellery made out of recycled spoons, coins and all sorts. My ring is made out of a spoon handle and decorated with stars, while my husband’s is made of a shilling.
Sam Gamblin Birmingham

? Tell us what you like ? email what.i.like@guardian.co.uk. To be considered for publication, a full name and postal address (not for publication) must be supplied with your tip.


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Water world: from Lake Nicaragua to the Rio San Juan

May 19th, 2012

Kevin Rushby visits an artists’ colony on the vast Lake Nicaragua then heads down the San Juan river in search of caimans and a lizard with divine powers

View a slideshow of the trip here

‘You know about Jesus Christ?” asks Don Pedro in a whisper, the beam of his headtorch strafing the riverbank.

I nod. It’s a filthy black night. It’s raining. We are on a big fast river, the Rio San Juan, in the middle of the Nicaraguan jungle, surrounded by the noise of water and, no doubt, poisonous creatures carrying unspeakable diseases. In such situations people say all kinds of things.

“You know,” he insists, “Jesus Christ ? the lizard.”

I shake my head.

“Both of them can walk on water.” The faint torchlight dips as the bows of the canoe go under some overhanging branches. There, poised on one of them, is a huge black and grey kingfisher, its eyes closed in sleep. We creep closer, but it does not move. I could reach out and stroke its perfect plumage.

Pedro has other creatures on his mind. He is, after all, a former crocodile and caiman hunter, a man who likes his wildlife cold-blooded. “Maybe I catch one Jesus Christ lizard for you.”

And then, almost as if it was planted there for our benefit, there is a long green reptile stretched out on a branch minding its own business. The hand of Pedro drifts over its head, then sweeps down with lightning speed. There follows a brief wrestling match that Pedro wins.

I shuffle up the canoe to inspect it: a gorgeous blaze of emerald scales as long as my arm with a scarlet mouth gaping and two fearful beady eyes.

“Now,” says Pedro. “I put him on the water and he will walk on it ? like Jesus Christ.”

He does so. The lizard sinks like a stone. Pedro smiles, his faith in the Jesus lizard clearly unshaken.

“Sometimes he don’t like to do the walk.”

The river journey had begun a couple of days earlier with something of a realisation for me. I was standing next to a handful of old Spanish cannons that pointed out across the Rio San Juan in the southern Nicaraguan town of San Carlos. Away to the right the river was emerging from the vast expanse of Lake Nicaragua, or Cocibolca, all 3,000 square miles of it, then muscling under the eyes of these blackened cannons towards the Caribbean, 120 miles away to the east.

“Were these put here to fight the Costa Ricans?” I asked my guide, Henry, who was chatting to two young women from Managua, our companions on the river journey to come. The Costa Rican thing was a bit of a jest really, but the border was only a few miles away to the south.

Henry laughed. “No, they were to fight you English.”

Maria, one of the women, took up the subject. “He’s not joking, you know. Before the Panama Canal, the San Juan was the easiest route to sail across Central America.” She gestured towards the lake. “The far side of Cocibolca is only 18km from the Pacific. So the Spanish used the river to transport treasure down to the Caribbean ? and that brought the English pirates. You could say that the San Juan was once the most important river in the world.”

I leaned over the parapet and watched the waterfront. San Carlos had the atmosphere of a frontier settlement: everyone lazing around watching the river go by while they waited for something to happen. A few soldiers leaned on a wall. The telephone wires were festooned with orchids that had flowered and faded, but still hung there like some leftover bunting from a botanical festival. Almost four centuries after the golden age of piracy, it was still quite easy to imagine Henry Morgan or William Dampier appearing from around the last bend in the river.

Once our boat had been found and loaded, we headed back into the lake as the plan was to spend the first night on an island there. Floating pads of vegetation drifted by, some lorded over by a solitary heron. I once read that Cocibolca (meaning freshwater sea in indigenous Aztec) is the only expanse of freshwater in the world where you can be eaten by a shark, but Henry shook his head. “Very unlikely. We never see them: too many were fished out.”

Conservation is in its infancy here, but it is vitally important: Nicaragua has the same land area as England but vastly more species of animals and plants. In the lake, the sharks and large-toothed sawfish were almost fished out in the 70s and a subsequent ban has not led to any recovery.

Approaching the Solentiname Islands, a group of 36 low forested outcrops, we spotted flashes of orange bursting from the thick canopy of trees.

“Orioles!” shouted the boatman, “They come here in winter.”

We landed at dusk on Mancarrón, one of the four larger islands, where there is the small Hotel Mancarrón. Maria and her friend Lucia appeared to have come prepared for something rather grander, each dragging a vast wheelie bag of outfits for all occasions. Travelling hand-luggage-only is great until something unexpected crops up on the social front. Here I was on a remote jungle island and my companions were dressed for dinner in immaculately pressed outfits. I wore my wrinkles and kept out of the lamplight. Fortunately a couple of locals came in and chatted as we ate. The talk soon turned to their daily struggle to survive, which they do by augmenting meagre incomes with paintings and carvings to sell to visitors.

Back in 1966 a Catholic priest named Ernesto Cardenal came here and encouraged some of the people to paint naive pictures of their lives. Cardenal was a liberation theologian, a revolutionary, and also an acclaimed poet. He organised a community of artists and went on to become Nicaraguan culture minister when the Sandinistas took power in 1979 ? a political career that provoked the displeasure of Pope John Paul II.

Despite the artistic cottage industry that Cardenal helped bring to Solentiname, the islands are tranquil and slow-moving. The people go by boat to a mainland forest to collect balsa wood and bring it back to carve. Next day we visited several houses where family teams were busily engaged in producing carvings, mostly on themes of nature or religion ? toucans and hummingbirds among angels and saints, and all of them painted in bright colours. The tranquillity and beauty are what bring visitors here, but there are too few of them to bring much prosperity.

We took our boat across to the neighbouring island where painting, rather than carving, is the main occupation. Solentiname people frequently win major art competitions held in Managua. At each house we called out, “Anyone home? Do you want to show us your work?” Everyone did. I liked the big canvases but settled for a small, and more portable, Adam and Eve in the Garden of Eden by Rodolfo Arellano, one of the best-known of the island’s artists. His Eden, I noted, looked a lot like Solentiname.

Back in the boat we headed towards the beginning of the Rio San Juan, passing San Carlos again, then headed downstream into the jungle. The river was a muscular brown flood, powering eastwards. In the trees howler and spider monkeys watched us pass while gangs of swallows spun around the boat snatching flies from the air. Henry and I were stopping for every bird: ospreys, crested caracara (a superbly regal falcon), and peregrine falcons. Maria and Lucia dozed: their sole aim was to get to Castillo, a village some hours downstream, and do a night-time caiman-spotting expedition. This seemed a very unlikely objective for them, but they admitted it was like a dare: they wanted to hold a caiman and have their photo taken.

At La Esperanza we stopped to view the last settlement connected to the rest of the country by road. It was late afternoon and everyone was out strolling or else lazing in hammocks on verandahs.

By the time we reboarded the boat it was sunset and now a bizarre natural phenomenon occurred: millions of flying insects emerged. The river was covered in a bronze cloud of them several metres thick and we all had to hunker down in the boat to avoid being splattered. Darkness came but we pressed on finally reaching our destination, a few lights on the south bank, the village of Castillo.

Castillo’s original raison d’être was to guard the river from the English. The Spanish built a small fort on a hill overlooking some rapids on a bend in the river. It was the last place on earth that a Spanish soldier might want to be posted. Death rates were extraordinary, mainly from fevers, but the pirates came too and later, in 1780, an ambitious young English naval captain who was looking to make a name for himself by cutting the Spanish American Empire in two. In a daring raid, the English sailors rowed in from the Caribbean, trekked through the jungle to fool the Spanish, then attacked Castillo from the landward side. The sickly garrison capitulated without much trouble, but the English soon found that disease was the real enemy. Only 10 of the original 200 survived, among them their leader, Horatio Nelson, who brashly informed the admiralty that, “I was the main cause of victory.”

These days Castillo is still only accessible by river, and still surrounded by thick jungle. The fort, containing an excellent little museum, stands on a hill named after Nelson.

Leaving our boat, we walked from the quayside along the main town path ? there are no roads or cars ? admiring the handsome wooden verandahs of the houses, many of which lean on stilts over the water. At the end of town we reached the Hotel Victoria, whose balconies look out over the rapids. It was here too that we found Don Pedro, a crocodile and caiman hunter turned ? via the work of a local conservation NGO ? into a wildlife guide.

“How do you actually catch the caimans?”

He held up his hands, grinning. There was a large scar on one of them.

Thirty minutes later we were watching that Jesus Christ lizard make his underwater getaway. Cruising slowly onward down the river, keeping tight as we could to the bank, we searched for the caimans, a type of small alligator that grows to a maximum of 2.5 metres. It was totally dark except for Pedro’s headlight, but we could see narrow inlets, patches of darkness under trees. We scraped through. Birds sleeping above us blinked but did not move. Finally Pedro waved excitedly to his colleague and we turned into a small bay. Pedro now began calling, a low honking noise and from the darkness came answering grunts and splashes. “Mama caiman,” hissed Pedro. “I give her the distress call of a baby caiman and she answers.”

We moved in. I saw two unblinking red eyes, peering out from the water. But when they disappeared gently below the surface we kept drifting forward. There was a second animal in the grass on the bank. Pedro shifted into position. His technique, he had explained, was simple. Grab it round the neck and haul it out fast, trying your very best to avoid the slashing tail.

Then suddenly he pounced. There was an almighty splash and then the flash of white belly writhing and straining. Pedro fell back into the canoe. The caiman fought in sudden desperate spasms, then quite abruptly, surrendered. A rope was thrown around its jaws. Now Maria came forward and sat with the animal on her knee, but no amount of persuading could get Lucia to do it. Pedro waited, explaining all he could about the life of the caiman, about how they were caring parents, gentle and secretive, easygoing, good with children ? caiman children that is. Lucia just could not do it. Pedro shrugged. He had tried. Pulling the rope off its jaws, he flung the animal unceremoniously overboard.

It had felt to me like we had held on to that caiman for too long; besides the fact that the capture was clearly stressful. But the truth is that men like Pedro have been brought in from the world of hunting and the caiman population has increased. The reptile’s future is secure ? as long as tourists come and employ Pedro.

Back at the Hotel Victoria later that night I lay in bed listening to the rain hammer down on the tin roof. Each time it seemed the downpour could not increase it did. I got up and went down the corridor on to the balcony and looked out over the roofs of Castillo. Drainpipes were coughing and gulping as torrents of water came down. Next to me was a potted plant. Something moved in it. I peered closer. Sheltering from the violence of the storm under a leaf was a tiny hummingbird, its body no bigger than the end of my thumb, a tiny brilliant part of this country’s staggering biodiversity. We both sat there for a long time watching the rain. Then, when it finally eased off, the bird’s wings thrummed into life and it sped away.

? US operator Solentiname Tours (+1 505 8852 3380, solentinametours.com) provided the five-day Rio San Juan Nicaragua Tour. The tour costs from $1,000pp, including four nights’ accommodation (two at Managua’s Hotel Los Robles), domestic flights, private car and boat, guide and meals. Iberia (0870 609 0500, iberia.com) provided flights from London to Managua via Madrid, including a regional connection with TACA (taca.com). Flights start at £827 return. York to London rail travel provided by East Coast Trains (08457 225225, eastcoast.co.uk). Holiday Extras (holidayextras.co.uk) provided transfers, parking and airport hotels. For further information see: visitcentroamerica.com, riosanjuan.com.ni, visitanicaragua.com


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Abundance ? Small business, big idea

May 19th, 2012

Founder Karl Harder’s ‘democratic finance’ means anyone with £5 can invest in renewable energy projects

Name Abundance Generation

Founders Karl Harder, Louise Wilson, Bruce Davis

Company started Abundance was founded in Oct 2009 but has only been authorised and regulated by the Financial Services Authority since July 2011

Number of employees 7 full-time staff plus a “very able” team of creatives, lawyers and renewable energy experts who work on specific deals

Based in Shepherds Bush

What’s the big idea?

Harder calls it “democratic finance” ? allowing anyone to invest directly in renewable energy projects in the UK with a minimum £5. He says: “We want to give back to people control over where their money is invested and how it generates a return. Renewable energy is the starting point, but we believe that democratic finance could be a more sustainable source of finance for other forms of public infrastructure investment such as schools, hospitals and social impact initiatives.”

What do they do differently?

Harder says all investors, whether they are small or big, get access to the same opportunities and same levels of service and customer experience.

“The minimum £5 investment is unique in the market,” he adds.

The website provides a direct connection with the projects customers invest in, providing live information about the energy produced, the weather at the site and the expected return investors are earning.

How did it come about?

Davis was involved in the creation of the world’s first peer-to-peer lending site, zopa.com, and was working as an anthropologist studying money and our usage of it in everyday life.

By chance, he bumped into Harder in the British Library, the two began chatting over coffee, and Harder soon found himself talking about how to find ways of involving communities in funding renewable energy projects. Wilson came on board, and three years later, the team created the final model and produced something that Harder says is “truly radical in its approach compared to more conventional forms of investment”.

Its lead investors are NESTA ? a charity whose mission is to “help people and organisations bring great ideas to life” ? and Panahpur, a social investment foundation created in 1907 as a community for orphaned children.

Who are their clients and how do they work with them?

Companies such as The Resilience Centre in the Forest of Dean. They are developing community renewable energy projects and are looking for ways to involve the wider community locally and nationally in funding the project, as well as getting a return based on the money made from generating and selling green energy.

How is the business plan going ? and where do they hope to be in five years?

“We are working with a number of companies who have projects including wind, solar, hydro and anaerobic digestion technologies which will be available very soon through the website,” Harder says.

Unfortunately, the first project ? the Resilient Energy Great Dunkilns ? has been delayed due to problems with the supply of the wind turbine. This meant the offer had to be suspended until the issues are resolved and all cash invested returned to customer accounts.

Davis says it is “disappointing and frustrating when we had gathered such a great and supportive group of investors”, but he remains confident.

Their killer advice for new start-ups

Harder says: “The true measure is not how slick the business plan looks, but how well the team responds and supports each other when the inevitable challenges arise from trying to do something that is genuinely different, and ground-breaking. And it is overcoming those challenges, and building goodwill from customers, that makes it all worthwhile.”


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For the love of sausages

May 19th, 2012

All over the world the sausage is the embodiment of comfort food. What’s your favourite?

? Quiz: test your sausage knowledge
? In pictures: 10 interesting sausages

While I’ve been writing this guide I’ve found that sausages hold a special place in people’s affections. With little prompting, friends, acquaintances and strangers would invariably smile and tell me about their favourite type or a fond memory. For everyone loves sausages; even the most sophisticated gourmet finds them nigh irresistible. That’s probably down to the fact that they evoke just the right sort of childhood memories: of barbecues on the beach or camp fires in the forest, a football match or cosy Sunday breakfast.

They also reveal strong feelings of national pride. British people adore their bready bangers. Germans, on the other hand, are proud of their high meat content and their sausage laws dating back hundreds of years. I recently met an Italian blacksmith living in France who carries an electric meat slicer in the boot of his car because, coming from Bologna, he is convinced that no Frenchman will be capable of slicing his salame as paper-thin as it should be. But when you look closer at the sausages of any country you realise that you can’t really make hard and fast rules: everywhere has too many exceptions.

The more I delved into this world of sausages, the more delightful examples I discovered. As well as beautiful ruby red salami and nut-brown kielbasa, there are comically shaped, bulbous creations stuffed into stomachs, there are long dried sticks, gleaming coils, tiny round balls, and more. Making use of local ingredients or sometimes a seasonal glut (I love the creativity that seasonal gluts produce) generates startling sausages made green with spinach, black pudding pungent with sweet potato leaves, or cuttlefish sausages teamed with fermented rice.

We scoured the world to find examples of these brilliant varieties but occasionally we had to admit defeat. The flour-filled lamb’s lung made by the Uyghurs, the strawberry-flavoured chorizo from Mexico and the fish sausages from Finland all eluded us. I’d love to find them one day.

But above all, hot sausages are the best possible comfort food, especially during a cold wet spring. Served up with some spectacularly good mashed potato or tangy sauerkraut, or even just in a roll with ketchup, they induce what is known as “hygge”. It’s a Danish word, meaning a warm, cozy feeling of well-being. Soul food. But I think it could just as well be translated as “sausage”.

For me, of course I love my native sausages: beef, venison, and haggis, so long as they are made with natural casings. But the more I researched, the more I realised why I liked particular types better than others – the way they are made greatly affects the underlying flavour. With so much variety I now find it far more difficult to be tied down to favourites; it depends on my mood, the weather, what I’m doing and so on. I’m still collecting sausage stories so tell us yours: what you like best, and why. And I keep smiling at the thought of them.


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UK to export British pork to China

May 19th, 2012

British pork will soon be on menus in China following a £50m deal reached by agriculture minister Jim Paice.

He announced the agreement with the Chinese government while on a mission to China to boost trade for British food and farming businesses.

Much of the exported pork will be offal, trotters, ears and other parts of the ‘fifth quarter’ which British diners do not eat, but the Chinese do.

Paice said: ?China is the most lucrative grocery market in the world and from fashion to food its rapidly expanding middle class has an appetite for Western goods.

?In particular they are eating more meat, and our top quality producers have got huge opportunities to meet that demand and help our economic recovery.?

The industry is also developing its trade in genetic material for breeding programmes, as British pigs are far more fertile and productive.

Defra is looking to use the experience of developing this trade deal to open up markets for other British products and services.

Source: Defra

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Ask Tom: Live Q&A

May 19th, 2012

Tom Hall of Lonely Planet was online earlier today answering your travel queries. Scroll down to comments to to see his holiday advice

With half-term just around the corner, Tom Hall will be kicking off this week’s Q&A with a few tips on where to take the kids for the week ? and the long jubilee weekend. And with Greece in the news, he will also be giving valuable advice for anyone planning a trip to the country this summer ? including currency (which one to take?), whether to book, and the general lie of the land

After that, it’s anything goes ? so if you have a travel query for him, please post a comment below.

Tom will be live online at 1pm BST on Wednesday.


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Shock of beauty on a windswept moor

May 18th, 2012

South Uist: Though small, tormentil has great character with something infinitely cheering about its buttercup brightness in the most inhospitable of places

The rock’s pale surface is patched and patterned with lichen in shades of grey and soft sage green. At its foot are straggly hard-stemmed heather plants, still winter brown. From among them rise pinnate fronds of polypody. Bright green and fresh, delicate-looking and glossy, they make a perfect visual accent and a striking textural contrast with the rock behind. In the short turf between the heather is a scatter of wild flowers; the tallest are pale, slender-stemmed violets, sheltering where turf rises to meet rock.

Milkwort, dwarfed by the conditions at this exposed spot, lies low to the ground. Seen in close-up, it is exquisite, its tiny flowers an intense and holy blue. Curiously, the petals are barely to be seen. The glorious colour comes from two of the flower’s five sepals which, grown large and brightly blue, enclose the petals almost totally. Only at the flower’s tip can they be seen where the largest of them ends in a fringe of white plain to see against the blue. Close by, also growing low to the ground, are the yellow flowers of tormentil, the shape and arrangement of its petals reminiscent of the inner four petals of a Tudor rose. Though small, it has great character with something infinitely cheering about its buttercup brightness and something resolute about its ability to grow in the most inhospitable of places, even on the dampest of acid moorland soils.

And if the attractiveness of milkwort and tormentil was not enough in itself, both have medicinal and domestic uses. Milkwort’s name records its use taken as a decoction to stimulate the flow of a nursing mother’s milk, while preparations of tormentil were used to relieve ailments as diverse as toothache and gripings of the stomach. One of its folk names? “bloodroot”, recalls its use as the source of a red dye, and from those same roots came an astringent substance sometimes used in tanning.


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Instant Rice vs Real

May 18th, 2012

So my recipe calls for 2c instant rice, but all I have is regular.  I don't mind cooking it longer, but is there a difference in how much it makes?  Does instant rice triple or…??

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Help with super spicy ddeokbokki ?

May 18th, 2012

Yesterday I got the rare chance to visit a decent Asian grocer. And I bought a few packets of ddeok and a 2kg tub of gochujang (red pepper paste).
So I made ddeokbokki with noodles this afternoon.

On the spiciness scale, it fell somewhere between Dear-god-it-burns-I-don’t-think-I’ll-survive-this-go-on-without-me and Completely Inedible.

I want to add something to dilute the strength of the chilli. I thought about just adding more water and less gochujang, but that will make the sauce quite watery; I’d like to avoid affecting the consistency (and flavour) of the ddeokbokki sauce as much as possible.
So what can I add ?
Ketchup ? A tomato-based pasta-type sauce ?
Any suggestions ?

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Financial digest, 18 May 2012: Milk Link, Yum!, Prestige

May 18th, 2012

The latest financial news for 18 May 2012 includes Brazil Fast Food, Yum! Brands, Prestige Brands and Milk Link.

Brazil Fast Food

Brazil Fast Food Corp, the second largest fast-food restaurant chain in Brazil, has announced financial results for the first quarter 2012 ended 31 March 2012.

  • System-wide sales totalled R$254.2m, up 15.0% from the first quarter 2011.
  • Revenue totalled R$60.5m, up 10.2% from the first quarter 2011.
  • Points of sale totalled 891 at 31 March 2012, up from 781 at the end of first quarter 2011.
  • Ebitda was R$7.1m, up 7.3% from the first quarter 2011.
  • Operating income increased 13.8% year-over-year to R$5.5m.
  • Net income was R$3.4m, or R$0.42 per basic and diluted share.

Yum! Brands

The Yum! Brands Inc board of directors has declared a dividend of $0.285 per share of common stock. The quarterly dividend will be distributed 3 August 2012 to shareholders of record at the close of business on 13 July 2012.

Prestige Brands

Prestige Brands Holdings Inc has announced record results for the fourth quarter and fiscal year ended 31 March 2012.

Revenues for the fourth fiscal quarter were $134.0m, $37.6m or 39.1% above the prior year comparable quarter’s results of $96.4m. Organic revenues for the fourth fiscal quarter grew $7.2m, or 7.5% over the prior year comparable quarter.

Revenues from the Company’s nine legacy core OTC brands increased $8.2m or 14.0% over the prior year comparable quarter. These brands are Chloraseptic, Clear Eyes, Compound W, Little Remedies, The Doctor’s NightGuard, Efferdent, PediaCare, Dramamine and Luden’s.

Revenues from two months of ownership of the GSK Brands accounted for $30.4m of the increase. The GSK Brands’ acquisition increases the core brand group by five. These brands are Beano, BC and Goody’s, and Debrox in the US, and Gaviscon in Canada.

Milk Link

Milk Link has announced details of a solid financial and trading performance over the last year. Audited financial highlights for the year ended 31 March 2012 include:

  • Group turnover up £42m to £628m (+7.1%).
  • Turnover per litre up from 38.6ppl to 41.9ppl (+8.5%).
  • An increase in comparable Ebitda of £4.5m to £33.7m (+ 15.4%). It should be noted that the 2010/11 reported Ebitda was £34.4m, which included £5.1m of Member ?levy?. However, from 1 April 2011, the ?levy? ended for the majority of Milk Link Members and therefore the comparative Ebitda was £29.2m.
  • Comparable Profit Before Tax up by £4.3m to £14.3m (+42.7%).
  • An increase in the Member milk price during the year of an average 2.85ppl. This meant that in comparison to the previous year, Milk Link generated and paid out an additional £33.7m to its Members for their milk.
  • An increase in Member Processing Interest Payment relating to the 2011/12 financial year of £2m to £5.95m equating to a 12.8% return on Members? Qualifying Loan balances.
  • Cumulative Reserves increased by £3.4m to £13.5m (+34.2%).
  • A slight rise in the ratio of third party borrowings to Members? Funds (gearing) from 1.18 to 1.19.
  • An increase in Group borrowings of £2.1m to £82m. However, at the same time, capital expenditure increased to £10.0m compared to £5.5m in the prior year.
  • Member milk volumes increased year on year by 148m litres up over 14%.

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Birds in Britain’s cities: a spotter’s guide

May 18th, 2012

Pigeons aren’t our cities’ only birds ? there are gulls, swifts, peregrines and even parakeets


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Kim Kardashian’s Red Hot ‘True Reflection’ Launch in London

May 18th, 2012

Brightening up the UK scenery, a red hot Kim Kardashian was back in promotional mode as she stepped out in London earlier today (May 18).

Joined by rapper beau Kanye West, the E! reality star took to the Debenhams department store on Oxford Street to showcase her latest fragrance ‘True Reflection’ – of which she tweeted to her millions of followers, “Glamming it up with @robscheppy for my big fragrance launch today at Debenhams!!! #TrueReflection”

Previously talking with WWD about the scent, Kim denied rumors that the inspiration behind her new perfume was her failed marriage with ex-husband Kris Humphries.

?That is definitely a part of who I am, but that is not what the fragrance is about at all,? she said, adding, ?It is about overcoming things and letting your true self come out.?

Continuing to dish about her beauty offering, the 31-year-old explained, ?This fragrance is different because it really changes on your body. When you spray it, it keeps on evolving, and you want to keep smelling it to figure out what that really is.?

Adding more insight into the fragrance, Lighthouse Beauty chief executive officer Philip Zellner told WWD, ?True Reflection is something that Kim wanted to do to reflect on her experiences in life, what she?s gone through in the last six to 12 months, which has her thinking and reflecting on the changes in her life. Lord & Taylor is the most upscale marketplace that we?ve taken any of her fragrances to. We are reaching a more mature audience who we believe can really share in Kim?s experiences in reflecting on what she?s gone through.?

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Stuck for an outing? Try the National Tractor Weekend

May 18th, 2012

It’s the first-ever, prompted by the runaway success of a vintage farm machinery rally in north Yorkshire

The grip of the tractor on the human mind is peculiar but real. I can never shop at Morrisons in Idle without thinking of ‘Tractors’ ? the enormous International Harvester plant which took over from Jowett Cars and was humming away when I was on the Telegraph & Argus.

Pateley Bridge‘s toyshop is always an enjoyable sight as well. Guardian readers concerned about children playing endlessly with ‘war toys’ will be revived by its contents. The healthy children of upper Nidderdale clearly prefer model farm machines, combine harvesters, seed drillers and of course tractors by the yard.

And now we have National Tractor Weekend, which prompts this post, following an email from Newby Hall which cautiously describes the coming event as ‘a weekend with a difference’. If you have tractor fans in your family or salon of buddies, real-life versions of David and Bert in The Archers, this is the outing for them. It’s on 9 and 10 June, rthe first of which is the UK’s second National Tractor Day.

Newby is always excellent value anyway ? lovely place, ace tearoom and a great history including an ancestor of the resident Compton family who was unfortunately murdered by brigands in Greece. For the past five years, the Yorkshire Vintage Association has held its annual rally there, and now that exhibits have topped 1000, this has become the National Tractor Weekend.

Even those immune to internal combustion and traction engines should be intrigued by some of the ingenious machinery on show. For example, there’s the 1920s Hart-Parr ‘Bootstrap’, a rig operated by a tractor which lifts itself into the air using its own power. There will also be three rare Fowler Gyrotillers, huge caterpillar-tracked machines which carried out deep cultivation on difficult land.

One of them is the biggest ever made, and it will galumph around alongside hundreds of other veteran machines, while sideshows offer rides, tractor races and demonstrations of mechanical tree trunk-sawing, threshing, baling, milling and manufacture of reed mats. The weekend is highlighting five makes which eventually came together in the American White Motor Corp. One of them is Hart-Parr which claims responsiblity ? remember this for trivial pursuits and pub quizzes ? for adding the word ‘tractor’ to the English language.

Final proof of tractor power. One of my London colleagues who kindly loaded the pictures accompanying this post on to the big Guardian‘s system, told me:

My brother owns several of these vintage tractors, so these events are very familiar to me.

Please make your own tractor-related confessions below. Meanwhile, here’s a cheery little clip from YouTube of a Bootstrap doing its special thing.


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Alain de Botton: let’s talk about sex – live Q&A

May 18th, 2012

Join Alain de Botton at 12pm to debate sex, love, desire and the dilemmas of modern sexuality

As part of a series of self-help volumes he edited, Alain de Botton has written a self-help book about sex ? he wrote for us about the concept of “self-help” here. In his new book, de Botton helps us navigate the intimate and exciting ? yet often confusing and difficult ? experience that is sex. The publisher says of the book:

Few of us tend to feel we’re entirely normal when it comes to sex, and what we’re supposed to be feeling rarely matches up with the reality. This book argues that 21st-century sex is ultimately fated to be a balancing act between love and desire, and adventure and commitment. Covering topics that include lust, fetishism, adultery and pornography, de Botton frankly articulates the dilemmas of modern sexuality, offering insights and consolation to help us think more deeply and wisely about the sex we are, or aren’t, having.

? Alain De Botton will be on hand to discuss these topics with Comment is free readers from 12pm to 1pm (UK time). You will be able to start posting your questions below at 11.30am]

JessicaReed asks:

My question: what are your thoughts on this 50 shades of grey phenomena? (if you have any that is)

Alain de Botton replies:

It’s become a socially acceptable way for people to talk about their interest in sex. Unfortunately, it would be so much better if the book itself were cleverer about desire.

philstyle asks:

Not all nudes are porn, and not all porn is nude. Discuss.

Alain de Botton replies:

Ideally, porn would excite our lust in contexts which also presented other, elevated sides of human nature ? in which people were being witty, for instance, or showing kindness, or working hard or being clever ? so that our sexual excitement could bleed into, and enhance our respect for these other elements of a good life. No longer would sexuality have to be lumped together with stupidity, brutishness, earnestness and exploitation; it could instead be harnessed to what is noblest in us.

dogcatcher asks:

Has the increase in the availability and consumption of pronography changed the way people have sex?

Alain de Botton replies:

It’s probably changed the amount people have sex (less) – and it’s changed the relationship between fantasy and reality. What was once fantasy has become a lot more real seeming, with challenges to real real life.

MaryTracy9 asks:

My heartfelt questions to Alain de Botton are: has he heard of “women”? Judging by his use of words such as “mankind” and the universality of the male pronoun, not to mention his inability to refer to the words of a single woman, I’m beginning to doubt the has. In which case, what could he possibly have to say about human sexuality, when he’s not remotely acquainted with how half of the species thinks and feels?
My second question would be: what is his opinion on mindfulness and human sexuality?

Alain de Botton replies:

I’m sorry you’re feeling that I’ve not taken sufficient account of female experience – and would be delighted to learn more about what I might have missed.
To compound my error, I don’t know anything about mindfulness in the context of sex.

NaomiMc asks:

Do you take a gendered approach to sex? Does your analysis include the different approached to sex by men and women, including men who have sex with men, women with women etc ad infinitum. Particularly if you are debating porn, the different ways men and women consume pornography or are impacted by it has to be addressed.

Of course you cannot generalise about all women’s or all men’s experience of sex, but neither can you assume that sex is not affected by gendered social norms and constructs around sexuality and shame.

Alain de Botton replies:

You tell us more about gender… I’d love to hear your thoughts.

MakeMPsOwnUp asks:

Another question for Alain de Botton, is the definition of pornography culturally determined? Do other societies contemporary or historical have widely varying definitions?

Alain de Botton replies:

Culture plays a huge role in directing our attention to things that are valuable or, in this case, attractive.
The real problem with current pornography is that it’s so far removed from all the other concerns which a reasonably sensible, moral, kind and ambitious person might have. As currently constituted, pornography asks that we leave behind our ethics, our aesthetic sense and our intelligence when we contemplate it.
Yet it is possible to conceive of a version of pornography which wouldn’t force us to make such a stark choice between sex and virtue ? a pornography in which sexual desire would be invited to support, rather than permitted to undermine, our higher values.

gogogogogol asks:

How could it be ‘cleverer about desire’?
(And in more general terms, how might we all be cleverer about desire?)

Alain de Botton replies:

Erotica realises there is a problem with porn and locates the issue in explicitness. If only porn were less explicit – the argument seems to run – then it would be OK. One might start from a different point of view. Explicitness is fine, the issue is what it’s in the name of, where it’s pointing us too, what it’s attempting to excite us about.

AnotherAngel asks:

Why does it have to be so complicated. The majority of us dont need a guide on how to feel about sex, we just look for a partner we trust enough to share the experience with a go with that. It doesnt have to involve an extensive discussion disecting and analyzing the process and our reaction to it.

We do it because its hardwired into most of us to want it and like many human endeavours it can be mindblowingly wonderful, go horribly wrong, or for the most part be something pretty nice that we like to do when we’ve got the time, energy, and willing partner.

Alain de Botton replies:

Your approach (why does x have to be so complicated?) can stretch across the great questions of life:
- why does growing up have to be so complicated?
- why do careers have to be so complicated?
- why does raising children have to be so complicated?
- why does dying have to be so complicated?

A great many people find these things completely simple – but occasionally we do hit problems we can’t quite solve with ‘common-sense’.

AndyJBodle asks:

Does Mr (de) B not find that the nascent science of evolutionary psychology is a useful tool for elucidating many of these mysteries? I’ve been reading up on it (not in an academic context) for four years now and it seems to explain satisfactorily, among other things:

- why women are more interested in a partner’s earning capability than men
- why it’s nearly always men who propose
- why it’s easier to get a girlfriend when you’ve already got one (mate copying)
- what beauty is (youth/signs of fertility + symmetry + “averageness”)
- why height, a sense of humour, power, strength, and large breasts are attractive
- why some women (and to a lesser extent men) love partners who treat them badly
- what “chemistry” is (major histocompatibility complexes)

Alain de Botton replies:

I find evolutionary biology both very persuasive and ‘true’. And at the same time, quite boring. It doesn’t really explain things at the psychological level I care about. To be told that two people have gone out on a date ‘as part of an unconscious drive to reproduce the species’ is about the least thing interesting thing about the evening.

Dogcatcher asks:

So you are saying that the narratives and values in porn are becoming more prominant in real life/society?
and i take it you say people are having sex less because they can sex themselves at home in front of the computer, (when they are not distracted from impending deadlines by this website).
ok, im finishing up a degree with a lot of feminism involved (ducks missile) and one thing ive always wondered is, (in your opinion) does porn increase the likelyhood of the viewer becoming a rapist, or flasher, or does it quash his desire?

i know this might be deviating from your topic but i imagine you have a good answer

Alain de Botton replies:

I think porn marginally (and really only marginally) increases the dangers of people acting out fantasies. 99% of people won’t, but a very few will.

Benulek asks:

Who needs self-help, when the Guardian will give you all the help you need? Discuss.

Alain de Botton replies:

There is a commercial exercise here, but if you take that notion apart, really what’s going on is one person presenting another with something they hope they’ll like – and you can take it or leave it.

MakeMPsOwnUp asks:

Why then do some groups (the Daily Mail and band-wagoning David Cameron most recently) want to prevent one method of access to it?

Alain de Botton replies:

It is perhaps only people who haven’t felt the full power of sex over their logical selves who can remain uncensorious and liberally ‘modern’ on the subject. Philosophies of sexual liberation appeal mostly to people who don’t have anything too destructive or weird that that they wish to do once they have been liberated.
However, anyone who has experienced the power of sex in general and internet pornography in particular to reroute our priorities is unlikely to be so sanguine about liberty. Pornography, like alcohol and drugs, weakens our ability to endure the kinds of suffering that are necessary for us to direct our lives properly. In particular, it reduces our capacity to tolerate those two ambiguous goods, anxiety and boredom. Our anxious moods are genuine but confused signals that something is amiss, and so they need to be listened to and patiently interpreted ? which is unlikely to happen when we have to hand one of the most powerful tools of distraction ever invented. The entire internet is in a sense pornographic, it is a deliverer of constant excitement which we have no innate capacity to resist, a system which leads us down paths many of which have nothing to do with our real needs. Furthermore, pornography weakens our tolerance for the kind of boredom which is vital to give our minds the space in which good ideas can emerge, the sort of creative boredom we experience in a bath or on a long train journey. It is at moments when we feel an irresistible desire to escape from ourselves that we can be sure that there is something important we need to bring to consciousness ? and yet it is precisely at such pregnant moments that internet pornography has a habit of exerting its maddening pull, thereby helping us to destroy our future.

fingsaint asks:

I’d like to ask Alain de Botton, if it’s not too late (or do I mean forward) whether getting into a position of pontification is sexually satisfying – and do staff highlights heighten the pleasure?

Alain de Botton replies:

Sexually satisfying? No, there’s very little connection between answering questions on the Guardian blog and having sex.

unexceptional asks:

Hello Mr de Botton,
Why do we have sexual shyness?
There’s clearly a cultural aspect to it, but there doesn’t really appear to be any common thread running through people who struggle to ask people on dates and the like. There wouldn’t seem to be any justification in evolutionary biology for this – surely we’d just be focused on bumping uglies, and hang the consequences – so why are fears of rejection of emotional exposure strong enough to ruin confidence and overpower desire?
Thanks.

Alain de Botton replies:

We’re shy perhaps out of a very wise awareness that burdening anyone with our being is rather a demand to make. Shyness is in this sense ethical, an awareness of how unwanted one might be – which also explains the joy and eroticism if finally someone does accept us.

flibbb asks:

Alain,
Do you watch pornography frequently? I’m no connoisseur but it’s always interesting to find out what sort of flavours other people are into.

Alain de Botton replies:

I’ll let you know when we meet.

Alain de Botton concludes:

Thanks to the Guardian for allowing this conversation to take place – and to everyone for taking part. Any unanswered issues, feel free to contact me at www.alaindebotton.com


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Ask Tom: Live Q&A

May 18th, 2012

Tom Hall of Lonely Planet was online earlier today answering your travel queries. Scroll down to comments to to see his holiday advice

With half-term just around the corner, Tom Hall will be kicking off this week’s Q&A with a few tips on where to take the kids for the week ? and the long jubilee weekend. And with Greece in the news, he will also be giving valuable advice for anyone planning a trip to the country this summer ? including currency (which one to take?), whether to book, and the general lie of the land

After that, it’s anything goes ? so if you have a travel query for him, please post a comment below.

Tom will be live online at 1pm BST on Wednesday.


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Which? report highlights the need for clearer labelling

May 18th, 2012

A Which? investigation, published during National Sandwich Week, has highlighted the need for clearer front of pack nutrition labelling, including traffic lights so that consumers can easily identify healthier and less healthy choices.

The research found that you could be eating three times as much fat and double the amount of salt as the same sandwich bought elsewhere.

Researchers also found that fat and salt content varied widely and inconsistent labelling across stores meant that healthier sandwich options were not always obvious.

For example:

  • Morrisons chicken salad sandwich contains 11.7g fat (amber/medium) compared with one from Waitrose which contains 6.0g fat (green/low). Waitrose uses traffic lights, Morrisons doesn?t.
  • A Lidl BLT has 3.36g salt (red/high) but one from Boots has 1.5g salt (amber/medium). Boots uses traffic lights, Lidl doesn?t.
  • An Aldi egg mayonnaise sandwich contains 22.3g fat (red/high) and one from Asda contains 10.1g (amber/medium). Asdauses traffic lights, Aldi doesn?t.

These results show not only is there still huge scope for some retailers to reduce the fat, saturated fat and salt content of their sandwiches, but also the need for traffic light labelling to be applied across the food industry to provide consistency and allow shoppers to make informed choices.

The UK government has launched a consultation on front of pack nutrition labelling. It is essential that it now insists that all food retailers and manufacturers adopt clear, front of pack labelling, including traffic lights, the system found to best enable consumers to easily compare products with simple green, amber, or red colour coding of nutrient levels.

Six out of the 15 retailers we compared currently include the traffic light system, but the rest still do not.

Which? executive director, Richard Lloyd, said: ?With obesity levels reaching epidemic proportions, it?s more important than ever that consumers know exactly what they?re eating.

“Many retailers are already using traffic light labelling, but the rest need to catch up and do what works best for consumers.” Source: Which?

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How to cook the perfect spaghetti carbonara

May 18th, 2012

Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter ? how do you like your carbonara, and what’s the secret to getting that perfect consistency?

A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti carbonara was a regular in my dad’s repertoire when pesto was only a glint in a supermarket buyer’s eye. As with so many Italian foodstuffs, it has a disputed history, although most people accept that carbonara probably originated in, or near Rome.

It’s apparently named after the carbonai, or charcoal burners, allegedly because it was a favourite of these grimy men who spent months deep in the Apennines, relying on foodstuffs that could be easily transported, stored and then prepared over a fire. Sophia Loren claims to have happened upon a group of these lucky fellows while filming Two Women in the mountains in the late fifties ? who obligingly cooked her a slap-up carbonara lunch.

Loth as I’d be to contradict the legendary Loren, there are people who believe that the whole carbonaio thing is simply a romantic legend, suggesting instead that the dish was created by local cooks for American GIs who took their rations of bacon and eggs to them to prepare over streetside charcoal braziers. More mature Romans dispute this however, claiming they remember enjoying carbonara while said GIs were still eating milk and cookies at their mother’s knees.

Most plausibly of all, in my opinion, is the theory that the name simply refers to the copious amounts of black pepper customarily added to the dish: so much, in fact, that it’s almost as if it’s been seasoned with charcoal. It’s one of those things which people will no doubt still be squabbling over as the earth implodes: far more important, in my opinion, is working out how to make a really good one. Which is where I come in.

Pasta

It’s spaghetti cabonara, right? Well, not if you’re Elizabeth David or Simon Hopkinson: the former bills it as maccheroni alla carbonara (I demand to know why we no longer spell it like this: it’s magnificent), although concedes it can be made “with any shaped macaroni, spaghetti or noodles”, and the latter claims that, at the River Cafe, from where the recipe in the Prawn Cocktail Years has been borrowed, they use penne, “and to great effect”. Having never been fortunate enough to eat at that much esteemed west London establishment, I’ll have to take his word for it, but in the River Cafe Classic Italian Cookbook they certainly use spaghetti, “inspired by the version we ate in the restaurant Carbonni, in the Piazza Campo dei Fiori in Rome”.

Although forced by an unexpected shortage of penne to swap the two around during testing (so I make the River Cafe recipe with penne, and the Prawn Cocktail Years one with spaghetti; keep up at the back), there’s no confusion in my mind as to which is the superior choice. Penne is not only too dense for my taste, especially with the rich sauce, but also spoils one of the chief pleasures of this dish: slurping up the egg-slick spaghetti. Macaroni, as the style guide compels me to spell it, is rather better, as it’s smaller than penne, but again, no slurping required. Spaghetti it is.

Sauce

Although pasta makes up at least three-quarters of a carbonara however, it’s almost an irrelevance as far as I’m concerned: the real test is the sauce. These fall, broadly, into three camps: those which use eggs and cream, those which use eggs and butter, and those which keep it simple and just use eggs. Cream and butter, obviously, would not have been ideal luggage for charcoal burners setting off for a few weeks in the mountains, so many purists insist they’re later additions to the pasta party, possibly because they offer an easier way to recreate the creaminess of barely set eggs for restaurants turning out plate after plate of the stuff, or home cooks chary of salmonella and its unpleasant ilk. If they make the dish better, however, I’m happy to keep them: this is the perfect carbonara, not the oldest.

Simon Hopkinson and Nigella Lawson both use double cream, Ursula Ferrigno’s Complete Italian Cookery Course goes for crème fraîche, slightly oddly, and the River Cafe and Anna del Conte choose butter. Elizabeth David and the Silver Spoon stick with just eggs. Much as I love cream, as soon as I tasted a carbonara without it, I realised it was totally unnecessary: not only does it add an overbearing richness (as if eggs, cheese and fatty pork weren’t enough), but dilutes the delicate flavour of the egg itself and leaves a pool of sauce at the bottom of the bowl when really all that’s needed is something to coat the pasta. (Tangy crème fraîche, meanwhile, is frankly just bizarre, reminding me of my college speciality: value penne with crème fraîche, smoked salmon trimmings and vast amounts of generic Italian hard cheese.)

Butter is better, melting into the sauce. Anna Del Conte suggests beating a tablespoon into egg and cheese, which is difficult; it’s much better to do as the River Cafe recipe suggests and allow it to melt in the pan before adding the other two ingredients. But having tasted the Elizabeth David recipe, I can assure you that the eggs and rendered pork fat should add all the body you need.

Eggs is eggs

Of course, as ever, it’s not that simple. Should I use whole eggs, as in the Nigella Lawson, Silver Spoon, Elizabeth David and Ursula Ferrigno recipes, egg yolks, as the River Cafe and Prawn Cocktail Years suggest, or a mixture of the two, like Anna del Conte? Yolks alone I think too cloying ? when mixed with the grated cheese, they become a stubborn paste, difficult to loosen and toss through the pasta, which means adding more cooking water, pointlessly, given you’ve just thrown away the egg whites. Whole eggs work well, but I’m going to add just the one extra yolk, just because this really isn’t a dish you’d eat every day, and it does add a glorious eggy richness to it.

Bacon and rasher suggestions

Or not ? because it turns out the Italians don’t use good old streaky for carbonara, they prefer pancetta, which is dry cured, generally unsmoked, and usually comes in slabs rather than mimsy little slices. Unsmoked bacon is often suggested as a substitute by cookery writers like Anna del Conte, on the basis that pancetta isn’t widely available in this country and if you can get hold of a slab of good, dry-cured streaky bacon, and cut it into stout cubes yourself, it will work far better than the wafer thin pancetta often found in supermarkets. (Do make sure it’s unsmoked though; Ursula Ferrigno advocates smoked streaky, but I think you need the meat to have a slight sweetness: smoke and cheese is umami overload.)

A good pancetta that you can cut into thick chunks yourself, is even better of course: the pieces must be thick enough not to dry out in the pan, and fatty enough to contribute to the sauce. The River Cafe admonishes you to cook it until soft and translucent, but not brown, but, although it shouldn’t be leathery, I prefer Nigella’s instructions to fry it “until crispy but not crunchy”. Some of the fat should remain tender, but a little bit of bite is a pleasant textural contrast to the silky pasta.

Elizabeth David dodges the question entirely by translating maccheroni alla carbonara as “macaroni with ham and eggs”, and using “ham, or coppa (Italian cured pork shoulder)” cut into matchstick lengths instead. Tempted as I am to use the baked British ham that would presumably have been the only option for most of her readers when Italian Food was first published in 1954, I suspect she herself would have made a special journey to Soho for “very good, but expensive” coppa, so I invest in some (it’s still pretty pricey today) to make her recipe. Perhaps it’s the cut, but I find it too dry: the slight yielding squidginess of pancetta is far better.

Say cheese

This isn’t a pasta dish which allows for a delicate sprinkle of parmesan just before serving: no, carbonara demands almost unbelievable amounts of cheese, which, as it melts, helps to give the sauce its distinctively creamy texture. Given the dish’s Roman roots, it’s unsurprising that many recipes, the River Cafe, Anna del Conte and the Silver Spoon among them, call for a mixture of parmesan and pecorino romano, a hard, salty ewe’s milk cheese popular in central Italy. To my mind it has a lighter, more lactic flavour than parmesan, which, in bulk, can make the dish overpoweringly cheesy: the combination means that everything works in harmony.

Alliums

A pasta dish without garlic? But, it seems, most carbonaras don’t include it: only Anna del Conte and the Silver Spoon use it, and only to flavour the cooking oil: the garlic itself is discarded once cooked. The River Cafe include red onion in their recipe, and Ursula Ferrigno a yellow one, but everyone else eschews alliums altogether. Although I like the sweetness of the onions with the saltiness of the cheese and pancetta, I think the flavour is too dominant: the subtle garlic taste of del Conte’s dish is far more pleasing, adding a very faint heat, without shouting about it.

The River Cafe also include chopped flat-leaf parsley in their dish, which looks pretty, but doesn’t add much: there should be enough black pepper to render it unnecessary. Nigella, like the US legend Marcella Hazan sneaks in a splash of white wine, simmering it down, with the pancetta, into a “salty, winey syrup”. Although undoubtedly delicious (who doesn’t like wine, bacon and cream?), it reminds me more of something French than a classic carbonara. I do like her final grating of nutmeg though ? entirely optional, and definitely not very Roman, but as usual, it works wonderfully with egg.

Method

Carbonara may be a simple dish, but the devil is in the detail, namely, how to add eggs to a hot pan and not end up with egg-fried pasta, as in Elizabeth David’s recipe, which directs you to cook them “until they present a slightly granulated appearance without being as thick as scrambled eggs”. The most helpful guide to this is on a wonderful blog written by an adopted Roman called Rachel, who has overcome severe carbonara anxiety over “the crucial moment, the moment you pull the pan from the flame and add the egg and cheese to the pasta and guanciale … endless discussions about the stir, the fold, the flick of the wrist needed to combine the eggs and cheese with the pasta, the moment you add the slug of the pasta cooking water ? the pasta water you have judiciously set aside ? to the pan, the slug that will loosen the straw coloured sauce into a soft creamy coat”, to perfect her very own version. In short you toss the pasta with the pancetta and its rendered fat until every strand is well coated, then take off the heat, add the egg and cheese, “tossing to combine”, loosen it all with a little cooking water, and serve immediately. It’s an art, but one well worth perfecting.

Perfect spaghetti carbonara

Serves 2

1 tbsp olive oil
1 garlic clove, sliced
75g pancetta, cubed
250g dried spaghetti
2 eggs and 1 egg yolk
25g pecorino romano, finely grated
25g parmesan, finely grated
Freshly ground black pepper
Nutmeg, optional

1. Put two bowls into a low oven to keep warm, or boil a kettle and half fill them with hot water. Heat the oil in a large frying pan on a medium heat, then add the garlic and cook until well coloured, then remove from the pan with a slotted spoon and discard. Add the pancetta and cook until translucent and golden, but not brown around the edges.

2. Meanwhile, cook the spaghetti in plenty of boiling, salted water until al dente. In a bowl, beat together the eggs and the extra yolk and then stir in the the pecorino and most of the parmesan, reserving a little for garnish. Grind in plenty of black pepper.

3. Scoop out a small cupful of the pasta cooking water, and then drain the pasta well. Tip it into the frying pan and toss to coat with the pancetta fat.

4. Take the pan off the heat and tip in the egg mixture, tossing the pasta furiously, then, once it’s begun to thicken, add a dash of cooking water to loosen the sauce. Toss again, and divide between the warm bowls, finishing off with a grating of nutmeg and a little more parmesan. Eat immediately.

Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter ? how do you like your carbonara, and what’s the secret to getting that perfect consistency? Do you, blasphemously, add peas, as they tend to in the States, or mushrooms, like my dad? And can anyone tell me why you never see carbonara’s close relative, fettucine alfredo, in the UK when it’s so madly popular in America?


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Beauty news: Chanel tattoos, JLS perfume and even more nail art

May 18th, 2012

Rounding up the latest beauty news so you don’t have to

Spotted, literally

Spotted at Chanel’s Palace of Versailles cruise show this week – models sporting a rather distinctive facial decoration. From a distance it looked like a standard black dot, but a closer look revealed the trademark interlocking Cs of Chanel. Following on from those temporary tattoos of 2010 Chanel will be launching the branded beauty spot later this year. Maybe not one for the masses, but where Chanel lead others follow so you have been warned.

New on counters

We may not think about using our spare time to indulge in a face mask but you know what? We really should. Doing something for your skin while doing nothing is probably the most relaxing way to multitask. New this month from Decléor is the reformulated Aroma Pureté range with a collection of products aiming to rebalance combination skin. You could do a lot worse than snatch the odd ten minutes here and there for the 2 in 1 Purifying & Oxygenating Mask (£22 for 50ml, decleor.co.uk) which is easy to slap on, smells and feels great, and gently exfoliates as you remove it with water. Minimal faff and a lovely result.

Blog of the week

My obsession with nail art continues apace and this week is gratified by the fine work on thenailasaurus.com. Launched two years ago by 21-year-old Sammy from South Wales, it’s a charming collection of the impressive art work she creates on her nails each day. I am usually resigned to living vicariously through others when it comes to complicated manicures due to my weirdly child-sized fingernails, but the short and simple tutorial videos she posts make everything look so easy that’s it very tempting. Steady hand essential – and surely some level of ambidexterity too?

And finally?

The fastest selling perfume of the last twenty years? No, not the latest must-have from Chanel or Gucci, but the first fragrance from JLS. Yes, that’s boy band JLS. The Perfume Shop announced that the chaps’ perfume Kiss, released last week, caused the website to crash and set a new record after just two days of being on sale. Proof, if more was needed, that slapping a celebrity name on a product will work wonders. I wonder if Brad Pitt will have the same affect after becoming the face of Chanel No5? Kiss by JLS is £13.50 for 30ml, £19.50 for 60ml, theperfumeshop.com


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How to cook the perfect spaghetti carbonara

May 17th, 2012

Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter ? how do you like your carbonara, and what’s the secret to getting that perfect consistency?

A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti carbonara was a regular in my dad’s repertoire when pesto was only a glint in a supermarket buyer’s eye. As with so many Italian foodstuffs, it has a disputed history, although most people accept that carbonara probably originated in, or near Rome.

It’s apparently named after the carbonai, or charcoal burners, allegedly because it was a favourite of these grimy men who spent months deep in the Apennines, relying on foodstuffs that could be easily transported, stored and then prepared over a fire. Sophia Loren claims to have happened upon a group of these lucky fellows while filming Two Women in the mountains in the late fifties ? who obligingly cooked her a slap-up carbonara lunch.

Loth as I’d be to contradict the legendary Loren, there are people who believe that the whole carbonaio thing is simply a romantic legend, suggesting instead that the dish was created by local cooks for American GIs who took their rations of bacon and eggs to them to prepare over streetside charcoal braziers. More mature Romans dispute this however, claiming they remember enjoying carbonara while said GIs were still eating milk and cookies at their mother’s knees.

Most plausibly of all, in my opinion, is the theory that the name simply refers to the copious amounts of black pepper customarily added to the dish: so much, in fact, that it’s almost as if it’s been seasoned with charcoal. It’s one of those things which people will no doubt still be squabbling over as the earth implodes: far more important, in my opinion, is working out how to make a really good one. Which is where I come in.

Pasta

It’s spaghetti cabonara, right? Well, not if you’re Elizabeth David or Simon Hopkinson: the former bills it as maccheroni alla carbonara (I demand to know why we no longer spell it like this: it’s magnificent), although concedes it can be made “with any shaped macaroni, spaghetti or noodles”, and the latter claims that, at the River Cafe, from where the recipe in the Prawn Cocktail Years has been borrowed, they use penne, “and to great effect”. Having never been fortunate enough to eat at that much esteemed west London establishment, I’ll have to take his word for it, but in the River Cafe Classic Italian Cookbook they certainly use spaghetti, “inspired by the version we ate in the restaurant Carbonni, in the Piazza Campo dei Fiori in Rome”.

Although forced by an unexpected shortage of penne to swap the two around during testing (so I make the River Cafe recipe with penne, and the Prawn Cocktail Years one with spaghetti; keep up at the back), there’s no confusion in my mind as to which is the superior choice. Penne is not only too dense for my taste, especially with the rich sauce, but also spoils one of the chief pleasures of this dish: slurping up the egg-slick spaghetti. Macaroni, as the style guide compels me to spell it, is rather better, as it’s smaller than penne, but again, no slurping required. Spaghetti it is.

Sauce

Although pasta makes up at least three-quarters of a carbonara however, it’s almost an irrelevance as far as I’m concerned: the real test is the sauce. These fall, broadly, into three camps: those which use eggs and cream, those which use eggs and butter, and those which keep it simple and just use eggs. Cream and butter, obviously, would not have been ideal luggage for charcoal burners setting off for a few weeks in the mountains, so many purists insist they’re later additions to the pasta party, possibly because they offer an easier way to recreate the creaminess of barely set eggs for restaurants turning out plate after plate of the stuff, or home cooks chary of salmonella and its unpleasant ilk. If they make the dish better, however, I’m happy to keep them: this is the perfect carbonara, not the oldest.

Simon Hopkinson and Nigella Lawson both use double cream, Ursula Ferrigno’s Complete Italian Cookery Course goes for crème fraîche, slightly oddly, and the River Cafe and Anna del Conte choose butter. Elizabeth David and the Silver Spoon stick with just eggs. Much as I love cream, as soon as I tasted a carbonara without it, I realised it was totally unnecessary: not only does it add an overbearing richness (as if eggs, cheese and fatty pork weren’t enough), but dilutes the delicate flavour of the egg itself and leaves a pool of sauce at the bottom of the bowl when really all that’s needed is something to coat the pasta. (Tangy crème fraîche, meanwhile, is frankly just bizarre, reminding me of my college speciality: value penne with crème fraîche, smoked salmon trimmings and vast amounts of generic Italian hard cheese.)

Butter is better, melting into the sauce. Anna Del Conte suggests beating a tablespoon into egg and cheese, which is difficult; it’s much better to do as the River Cafe recipe suggests and allow it to melt in the pan before adding the other two ingredients. But having tasted the Elizabeth David recipe, I can assure you that the eggs and rendered pork fat should add all the body you need.

Eggs is eggs

Of course, as ever, it’s not that simple. Should I use whole eggs, as in the Nigella Lawson, Silver Spoon, Elizabeth David and Ursula Ferrigno recipes, egg yolks, as the River Cafe and Prawn Cocktail Years suggest, or a mixture of the two, like Anna del Conte? Yolks alone I think too cloying ? when mixed with the grated cheese, they become a stubborn paste, difficult to loosen and toss through the pasta, which means adding more cooking water, pointlessly, given you’ve just thrown away the egg whites. Whole eggs work well, but I’m going to add just the one extra yolk, just because this really isn’t a dish you’d eat every day, and it does add a glorious eggy richness to it.

Bacon and rasher suggestions

Or not ? because it turns out the Italians don’t use good old streaky for carbonara, they prefer pancetta, which is dry cured, generally unsmoked, and usually comes in slabs rather than mimsy little slices. Unsmoked bacon is often suggested as a substitute by cookery writers like Anna del Conte, on the basis that pancetta isn’t widely available in this country and if you can get hold of a slab of good, dry-cured streaky bacon, and cut it into stout cubes yourself, it will work far better than the wafer thin pancetta often found in supermarkets. (Do make sure it’s unsmoked though; Ursula Ferrigno advocates smoked streaky, but I think you need the meat to have a slight sweetness: smoke and cheese is umami overload.)

A good pancetta that you can cut into thick chunks yourself, is even better of course: the pieces must be thick enough not to dry out in the pan, and fatty enough to contribute to the sauce. The River Cafe admonishes you to cook it until soft and translucent, but not brown, but, although it shouldn’t be leathery, I prefer Nigella’s instructions to fry it “until crispy but not crunchy”. Some of the fat should remain tender, but a little bit of bite is a pleasant textural contrast to the silky pasta.

Elizabeth David dodges the question entirely by translating maccheroni alla carbonara as “macaroni with ham and eggs”, and using “ham, or coppa (Italian cured pork shoulder)” cut into matchstick lengths instead. Tempted as I am to use the baked British ham that would presumably have been the only option for most of her readers when Italian Food was first published in 1954, I suspect she herself would have made a special journey to Soho for “very good, but expensive” coppa, so I invest in some (it’s still pretty pricey today) to make her recipe. Perhaps it’s the cut, but I find it too dry: the slight yielding squidginess of pancetta is far better.

Say cheese

This isn’t a pasta dish which allows for a delicate sprinkle of parmesan just before serving: no, carbonara demands almost unbelievable amounts of cheese, which, as it melts, helps to give the sauce its distinctively creamy texture. Given the dish’s Roman roots, it’s unsurprising that many recipes, the River Cafe, Anna del Conte and the Silver Spoon among them, call for a mixture of parmesan and pecorino romano, a hard, salty ewe’s milk cheese popular in central Italy. To my mind it has a lighter, more lactic flavour than parmesan, which, in bulk, can make the dish overpoweringly cheesy: the combination means that everything works in harmony.

Alliums

A pasta dish without garlic? But, it seems, most carbonaras don’t include it: only Anna del Conte and the Silver Spoon use it, and only to flavour the cooking oil: the garlic itself is discarded once cooked. The River Cafe include red onion in their recipe, and Ursula Ferrigno a yellow one, but everyone else eschews alliums altogether. Although I like the sweetness of the onions with the saltiness of the cheese and pancetta, I think the flavour is too dominant: the subtle garlic taste of del Conte’s dish is far more pleasing, adding a very faint heat, without shouting about it.

The River Cafe also include chopped flat-leaf parsley in their dish, which looks pretty, but doesn’t add much: there should be enough black pepper to render it unnecessary. Nigella, like the US legend Marcella Hazan sneaks in a splash of white wine, simmering it down, with the pancetta, into a “salty, winey syrup”. Although undoubtedly delicious (who doesn’t like wine, bacon and cream?), it reminds me more of something French than a classic carbonara. I do like her final grating of nutmeg though ? entirely optional, and definitely not very Roman, but as usual, it works wonderfully with egg.

Method

Carbonara may be a simple dish, but the devil is in the detail, namely, how to add eggs to a hot pan and not end up with egg-fried pasta, as in Elizabeth David’s recipe, which directs you to cook them “until they present a slightly granulated appearance without being as thick as scrambled eggs”. The most helpful guide to this is on a wonderful blog written by an adopted Roman called Rachel, who has overcome severe carbonara anxiety over “the crucial moment, the moment you pull the pan from the flame and add the egg and cheese to the pasta and guanciale … endless discussions about the stir, the fold, the flick of the wrist needed to combine the eggs and cheese with the pasta, the moment you add the slug of the pasta cooking water ? the pasta water you have judiciously set aside ? to the pan, the slug that will loosen the straw coloured sauce into a soft creamy coat”, to perfect her very own version. In short you toss the pasta with the pancetta and its rendered fat until every strand is well coated, then take off the heat, add the egg and cheese, “tossing to combine”, loosen it all with a little cooking water, and serve immediately. It’s an art, but one well worth perfecting.

Perfect spaghetti carbonara

Serves 2

1 tbsp olive oil
1 garlic clove, sliced
75g pancetta, cubed
250g dried spaghetti
2 eggs and 1 egg yolk
25g pecorino romano, finely grated
25g parmesan, finely grated
Freshly ground black pepper
Nutmeg, optional

1. Put two bowls into a low oven to keep warm, or boil a kettle and half fill them with hot water. Heat the oil in a large frying pan on a medium heat, then add the garlic and cook until well coloured, then remove from the pan with a slotted spoon and discard. Add the pancetta and cook until translucent and golden, but not brown around the edges.

2. Meanwhile, cook the spaghetti in plenty of boiling, salted water until al dente. In a bowl, beat together the eggs and the extra yolk and then stir in the the pecorino and most of the parmesan, reserving a little for garnish. Grind in plenty of black pepper.

3. Scoop out a small cupful of the pasta cooking water, and then drain the pasta well. Tip it into the frying pan and toss to coat with the pancetta fat.

4. Take the pan off the heat and tip in the egg mixture, tossing the pasta furiously, then, once it’s begun to thicken, add a dash of cooking water to loosen the sauce. Toss again, and divide between the warm bowls, finishing off with a grating of nutmeg and a little more parmesan. Eat immediately.

Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter ? how do you like your carbonara, and what’s the secret to getting that perfect consistency? Do you, blasphemously, add peas, as they tend to in the States, or mushrooms, like my dad? And can anyone tell me why you never see carbonara’s close relative, fettucine alfredo, in the UK when it’s so madly popular in America?


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The Second Sexism is just victim-envy | Suzanne Moore

May 17th, 2012

It is perfectly possible to understand that many men are suffering at the moment without blaming it on feminism

Are men the new women? Are they having a harder time than silly moaning ladies? Has feminism gone too far? Has political correctness been put away for its own good? These are such familiar cultural tropes that we may dismiss the word trope altogether. Instead I would use another word: tripe.

Still, abundant tripe trickles down from on high, even academe. Every so often a new tome details how men, not women, are discriminated against (apart from rape, murder, equal pay, genital mutilation, the power imbalance in politics, business, education, law and arts they may have a point). Things are tough for some guys. Really, I know that. I just find it hard to accept feminism has gone too far, that a bit of underarm hair signals the end of western civilisation.

It is entirely possible to understand that many men are suffering at the moment without scapegoating feminism. That is the David Willetts manoeuvre: unemployment largely affecting working-class men is somehow the fault of middle-class women. Now we have Professor David Benatar from Cape Town addressing “the systemic discrimination against men” in a book called The Second Sexism. As always he has to set up some straw women: egalitarian feminists (good) against partisan feminists (bad). He also veers into quite bonkers territory. One of the ways men are more discriminated against is that there are more of them in prison than women. I may be missing something here, but I thought it was to do with them doing more crime?

Even the title annoyed me, though. Simone de Beauvoir must be twisting in her chignon, for she understood sexual politcs and its contradictions. There are many ways to understand power in theory. Read some Foucault. And there are many ways in practice. Have a relationship with another human being. The power dynamics between men and women mean that it is possible to argue for equal rights for women while acknowledging that life chances for many men are also on lockdown.

Right now, in terribly poor countries, girls are left to die in famines and the last food is given to baby boys, while in terribly rich ones, battles rage over who gets control of women’s bodies, women themselves or the state.

Still, Benatar lists the ways in which men are discriminated against, from corporal punishment, to conscription to circumcision to paternity leave and “bodily privacy”. All of this is done without class or context ? he is a philosopher, all right? ? and without seemingly much knowledge of actual feminism. While seeking to define them, he blurs the difference between disadvantage and discrimination and so ends up asking if we need affirmative action for men. We already have it. It’s called the status quo.

Strangely enough, in Volume 2 of The Second Sex, some 60 years ago, De Beauvoir spoke precisely of the prize of liberation: “to carry off this supreme victory, men and women must, among other things and beyond their natural differentiations, unequivocally affirm their brotherhood”.

Distinguishing sex from gender (“One is not born but rather becomes a woman”), she set off a train of thought about how we all construct ourselves. Freedom from the straitjacket of femininity for women brings with it a freedom for men too, for the price they pay for their dominance is well documented in terms of men’s mental and physical health.

It is no shock though that at a time when women’s rights are under attack (austerity hitting women hardest, abortion under threat), the politics of envy rears its head. For it is victim-envy, this me-too masculism. Or let’s just call it out: it is basic conservatism that says any challenge to the system, any rights won, have gone “too far”. These people cannot speak about the inequalities riven between classes, ethnicities and genders because it’s all about individuals who power through.

Thus, we have the mutant Tory feminists whose credo is: “I can have my cake and eat it. Get your own cake.” I mind that they don’t share the cake, but not whether they keep their faces honeymoon-fresh or not. I am simply bewildered by a feminism that would not want to advance women’s control of their own reproduction.

Still, we all get bamboozled with the choices women now have. Despite everyday stories of violence and abuse against women, we are now to refer to prostitution as “sex work”. I still await the dinner party where middle-class parents tell me: “Tom is doing his law conversion but even though Charlotte hasn’t done her Sats she already says she want to do sex work! We always knew she was entrepreneurial.”

It is clear that all kinds of people are in pain right now, male and female. Victimhood is not an Olympic sport. This was captured succinctly on International Women’s Day by the hashtag #whataboutthemenz. To be anti-sexist means to fight sexism, not to try to commandeer it. Or to reclaim it for men. Indeed, this move to consign sexual inequality to the past when it is a clear and present danger has to be countered. And it would be if feminism got itself in gear, never mind going too far.


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Is environmentally sustainable water, energy and land for all possible? | Liz Ford

May 17th, 2012

Lowering consumption in the developed world, renewables, ending land grabs, a price for natural resources, private sector investment ? what’s the answer?

How do you ensure access to safe water, energy and land in a way that benefits the poorest people on the planet but does not harm the environment?

The latest European Development Report (EDR), launched in Brussels on Wednesday, sketches out a few broad ideas, but the big question is how do we translate this 200-page document into practical action?

The overriding message of the report, Confronting scarcity: managing water, energy and land for inclusive and sustainable growth, is one of urgency ? we have to act now to find sustainable ways to meet the increasing demand for resources. Fair access to water, energy and land can no longer be addressed in a piecemeal fashion. There needs to be joined-up thinking to meet the challenges. The authors have called this the “WEL nexus”.

A joined-up approach is sensible. But how do we do this? The report calls for a “radical reduction” in consumption among developed countries, more innovation and scale-up of renewable energy technologies, more effective management of resources, inclusive land policies that make access to land and water for the poorest a prerequisite, and appropriate pricing of natural resources that safeguards the welfare of the poorest.

Achieving this will require efforts from the public and private sectors and the international community ? in this case the EU.

The public sector provides the framework and some of the capital, the private sector brings new, sustainable business models and investment opportunities, and the international community backs this up with policies to promote corporate social responsibility, good governance and aid. There is also scope for public-private partnerships.

There are many things to applaud about the report; its acknowledgment of “land grabbing” being one.

The report is clear that the right government legislation needs to be in place to ensure any private sector investment in land is fair and transparent. It says land tenure needs to be addressed and acknowledges that an awful lot of land, particularly in Africa, is held under customary law, ie it may not have title deeds.

The report also calls for the separation of water and land rights. As a report by the International Institute for Environment and Development pointed out last year, investors are leasing tracts of land to get hold of the water rights to boost their productivity. Land acquisition should not imply water rights, said Imme Scholz, from the German Development Institute, at the EDR launch.

All good stuff, but how do you get the private sector to play ball?

The private sector involvement in development makes many people shudder. But increasingly business is being hailed as a saviour in times of austerity. The UK’s Department for International Development set up a private sector department last year, and the US aid agency, USAid, has also given private sector involvement the green light.

At the EDR report launch, the EU commissioner Andris Piebalgs said the private sector has the resources and flexibility to do more and have a greater impact on development. It can “strengthen” the work of the European Commission and drive a country’s growth ? economically and socially ? he said.

In the EC’s new policy document, Agenda for Change, endorsed by European ministers on Monday, the EC outlined its commitment to increase private sector involvement, offering grant funding to manage investment risks in poorer countries. Working with national governments will be crucial in establishing clear legal obligations that investors must adhere to, so benefits are felt in a country rather than in overseas boardrooms, said Piebalgs. Land deals need to be transparent, he added.

The commissioner sees the private sector as crucial to increasing access to energy, a particular interest of his, and one that is being taken up by the UN. The UN general secretary Ban Ki-moon launched the Sustainable Energy for All initiative to ensure universal access to a modern energy source by 2030. The challenge is to provide innovative renewable energy sources, something the private sector could play an important part in generating.

But what is the best way to engage the private sector? How do you provide incentives for business to invest while at the same time make sure they act responsibly? And how do you support local investors and ensure the benefits of any new ideas trickle down to the poorest?

Big questions, but so far no satisfactory answers. And with a poor track record, it is perhaps not surprising that civil society groups are nervous about business investing in poorer countries.

Madiodio Niasse, director of the International Land Coalition, said at the EDR report launch: “We need to ensure local entrepreneurs, local people can invest in their communities. That’s missing [from the report].”

And that brings us back to the question of how we translate the report into concrete actions for the benefit of all.

The EDR authors hope it will provide a good base for discussions at next month’s Rio+20 summit, but with summit negotiations already behind schedule amid concerns there is no broad agreement on what should be in the outcome document, it is difficult to see what influence the report will have on proceedings. Piebalgs said the EC would take the report into account when designing policy, but surely only the bits that chime with member states.

Niasse said it is going to take a “quantum leap” to put the points of the report into practice. He’s not wrong.


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Wildlife watching in Nicaragua

May 17th, 2012

Audio slideshow: Nicaragua’s San Juan river is surrounded by jungle, with amazing wildlife, but very few tourists. Kevin Rushby goes on a night-time tour in search of caiman



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Will a minimum pricing model for alcohol actually work?

May 17th, 2012

I don?t often write about alcohol, because I don?t drink it. But society does and enjoys it, though not all of its consequences.

Scotland is now proposing a minimum price for alcohol, which would more than double the cost of some cheaper drinks such as budget ciders (popular with drinkers who binge to excess).

This would not be a new tax. Taxes on alcohol are already high. The extra money will go to manufacturers, retailers or bars. The question is: will a minimum price help?

Modelling indicates it will save £942m over 10 years by reducing annual alcohol-related hospital admissions ? 17% to 32,500 and alcohol-related deaths 23% to around 1,000. That?s 300 lives saved each year.

Many dispute this. They say it will not affect the behaviour of those who most need to change. Instead, it will penalise the majority of cost-conscious, moderate drinkers.

Once again, the battle lines are drawn between public health and popular choice. The winner, as ever, is likely to be the political perception of the moment.

Richard Hall is chairman of Zenith International

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Honeydew Ice/Granita

May 17th, 2012

honeydew Ice/Granita

Honeydew Ice- The perfect cold treat for the hot weather! Super easy, fresh, healthy, and you don't need an ice cream machine!

Recipe and more over at The Alchemist.


Honeydew Ice

Ingredients

One honeydew melon- seeds removed and cubed

1/3- 2/3 rds a cup (80 ml – 160 ml) of Honey – or you can use sugar if you prefer- the amount will be determined by your taste as well as how sweet your fruit is.

Juice of one lime

Shots of Midori Melon liqueur- Optional

Sprite- Optional

Directions

Blend the honeydew melon cubes in a blender till it's very pureed, a few minutes. Add the lime juice and honey (or sugar) (start with the lesser amount, then taste it and see if it's sweet enough for your taste, if not add more till it's as sweet as you like,) Blend well again.

Pour into a shallow container (I used a 9×13 pan) and place in the freezer.

After about an hour in the freezer, scrape it with a fork. 30 minutes later scrape it again. Keep scraping at 30 minute intervals until it's as frozen as you want it. Scoop it up in bowls and serve.

Alternately, scoop it up into wine glasses or another type of glass and pour either a shot of Midori, melon liqueur (or whatever kind of liqueur you choose) over it, or you can pour sprite over it for a sophisticated kind of slushy.

If it gets too hard in the freezer, just set it out on the counter to thaw for 10 minutes or until it's soft enough to scoop.

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Using up Light Corn Syrup

May 17th, 2012

I am in the process of cleaning out my pantry by using up all the “bits n bob” items on the shelf. I do this by seeing what I have that needs using and creating a meal plan that intentionally incorporates a specific ingredient. I polished off some molasses by making a chili molasses butter to slather on grilled corn.

But, I have NO IDEA what to do with the 1.5 bottles of light corn syrup. I also have about .25 bottles of dark corn syrup. I don”t even know how they ended up in my pantry. I eat pretty healthy and generally avoid sweets, so I am at a total loss.

Please help me find a use for this ingredient by suggesting possible recipes? Thank you so much.

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Baked sole with asparagus recipe | Angela Hartnett

May 17th, 2012

A simple way to serve this versatile, delicately flavoured fish, with fresh spring vegetables

I love the delicate taste and fine texture of dover and lemon sole ? wonderfully versatile fish that can be cooked in many ways including goujons, classic sole meuniere and, as here, baked.

Serves four

30ml olive oil
100ml water
8 large or 16 small sole fillets
200g breadcrumbs
50g parmesan, grated
50g gruyère, grated
16 asparagus spears

Spread a teaspoon of oil across an oven tray with a splash of water. Season and roll the sole fillets, place them on the tray and cook in a preheated oven at 180C / gas 4 for 7 minutes.

Meanwhile, combine the breadcrumbs and cheese and snap the woody ends from the asparagus.

Pour 25ml of oil into a lidded pan large enough to hold the spears and put on a medium heat.

Add the asparagus and the water, replace the lid and cook for 3-5 minutes.

Remove the fillets from the oven and check they are cooked through by piercing with a skewer or sharp knife.

Sprinkle the top of each rolled fillet with the breadcrumb mixture and put them under a medium grill.

When the sole is light golden brown, remove and place on a plate on top of the asparagus, with the cooking juices.

Serve with lemon juice drizzled over the top and a wedge on the side.

? Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett


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Quick and Easy Balsamic Salmon

May 17th, 2012

Despite the fact that I love seafood, I don’t have many seafood recipes posted on here on EBF. I’ve decided it’s time for that to change! To kick things off I’m sharing a delicious and healthy salmon recipe today. The best part about having fish for dinner is that it cooks super fast and you [...]

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Breakfast Apple Pie

May 17th, 2012

Breakfast Apple Pie

Breakfast apple pie, perfect for Mothers Day Brunch!

Recipe and more over at The Alchemist.


Breakfast Apple Pie

General idea from "Where's Mom Now That I Need Her" by Betty Rae Frandsen, Kathryn J. Frandsen and Kent P. Frandsen

This recipe by me, Melissa aka The Alchemist

Ingredients

For the pie

1 egg

4 Tablespoons cooking oil, (vegetable oil, or grape seed oil, something with a neutral taste)

1 cup (237 ml) milk

2 tsp. vanilla extract

1/2 cup (75 g.) brown sugar

1 cup (100 g.) flour

1/2 cup oats (50 g.) (quick or old fashioned, don't use instant)

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 cup (50 g.) chopped walnuts, or pecans – unsalted

For the Topping

2 large apples – peeled and sliced

4 Tablespoons brown sugar

1/2 tsp. cinnamon

2 Tablespoons butter cut in small pieces

Directions

Preheat oven to 375 degrees Fahrenheit, 190 degrees Celsius, or Gas Mark 5.

In a large bowl beat the egg with a whisk. Add the oil, milk and vanilla and whisk together. Add the brown sugar and whisk again. In another medium size bowl add the flour, oats, baking powder, baking soda, cinnamon and salt and whisk together. Add the dry ingredients to the wet and mix with a whisk or a wooden spoon until blended. Stir in the chopped nuts.

Mix together the brown sugar and cinnamon in a small bowl for the topping, set aside.

Grease a 9 inch pie plate, and have your apples sliced and topping ready.

Pour the pie batter into the greased pie plate. Add the apple slices decoratively slightly overlapping in a circle and then arrange more in the middle. Sprinkle with the cinnamon and brown sugar topping. Dot the butter in small pieces around the top of the apples.

Bake in the preheated oven for 45 – 50 minutes, until a knife poked in the center comes out clean.

This is best served warm the same day it's made.

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Shorter cuts: news doesn’t get any smaller

May 17th, 2012

How Britney Spears came out on top, mobile phones on planes and why the recession is bad for your love life

Bested by Britney

US singer Demi Lovato (nope, we hadn’t either) must have been miffed to discover the other new American X Factor judge is world-famous pop star Britney Spears. Thunder promptly stolen.

Payback time

Sixty years ago the House of Commons agreed equal pay for women doing the same jobs as men. But, according to the Fawcett Society, women working full-time are still on average paid 14.9 % less.

I’m on the plane!

Virgin Atlantic has just ruined one of the greatest pleasures of air travel – not being contactable by phone or BlackBerry ? with the announcement they’re allowing mobile use on their new new A330 Airbus plane.

Sex and misery

The recession seems to be responsible for everything. It was recently cited as the reason sales in erotic accessories have gone up (we’re all staying in). But Grazia are now claiming it’s why a quarter of 30-39 year olds are unhappy with their sex lives. Dwindling bank balances aren’t an aphrodisiac after all.

Adam who?

Continuing with its great revelations, the Leveson inquiry yesterday told us that Adam Boulton’s middle name is Babbington.

Get involved with the Olympic torch journey

The Guardian will be relaying stories about the people and places that it passes through, starting on Saturday. If your home is en route and you want to contribute, go to guardian.co.uk/torch-relay.

The ultimate wet look

The latest “must-have” from Chanel ? a quilted leather watering can. There is even a pocket which we assume is for the storage of seeds. Stylish and practical.


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Prints charming

May 17th, 2012

British blokes have embraced colour ? so will pattern, from Hawaiian shirts to floral trousers, be the next big thing in menswear?

Gather round, men: your plain shirts and discreet dark jeans are looking a trifle tired. This season, it’s all about print. From Hawaiian shirts to floral Dr Martens, patterns are on everything. Not since the 1980s ? when it was all about the Manchester indie-rave scene and Versace’s baroque designs ? has print in menswear made fashion headlines.

Cut to now and Prada is selling floral trousers that riff on golfing slacks and printed shirts that whiff of 1950s Americana. Topman’s retro paisley-print catwalk pyjamas sold out in February. Clumpy Dr Marten boots have been given a floral print remix for Liberty. Burberry is backing tribal print trousers, GQ has included these in its patterned trousers spread this month while Zara is selling Aztec-inspired backpacks. To say that print is enjoying a comeback is an understatement.

As the rain pelted down Tuesday, Marks & Spencer reported that men are buying rather a lot of lemon-yellow and rose-pink chinos, and perhaps even more surprisingly, Hawaiian shirts. Tony O’Connor, head of menswear design at M&S, says that “Hawaiian and vintage-looking prints, even in this adverse weather, have gone off really well”, helped no doubt by George Clooney pulling off a decent Hawaiian shirt look in The Descendants. (OK, he was in Hawaii at the time, but the point remains.) “Guys are buying into colour now,” says O’Connor, “so print is the next logical step.”

Gareth Scourfield, fashion editor at Esquire, thinks we’re all going to be shocked at how enthusiastically men embrace print. “When the block colour look started to come in, I remember wondering if men would get it. But from a designer level right through to the high street, everybody started to do well with bold colour jeans and chinos.” Scourfield thinks that menswear has been mostly pared-back since the 90s, so perhaps it’s time for men to have “more fun with fashion”.

Topman’s flagship Oxford Circus store is rammed with a dizzying array of prints, from Aztec- to African-inspired designs, floral to 50s kitsch. “For the British male, wearing print still requires quite a lot of confidence,” says Gordon Richardson, Topman’s design director. “It works on holiday, on the beach. But in dull British weather, prints are more difficult.”

The weather doesn’t seem to be worrying the buyers, though. Asos will offer 60 styles of printed shirt this season and next month rolls out 60,000 printed products. “I’ve never seen this much print in menswear before,” says John Mooney, the company’s head of menswear design. He reports that the look is a particular hit with the 18-to-mid-20s demographic. “These guys are confident and cocksure, and there’s a massive trend for standing out from the crowd and impressing your peers.”

So why now? “I think we were definitely in danger of menswear becoming a little bit dull,” says Topman’s Richardson. “We went through this period of smartening up, of heritage-inspired clothing. Then colour infiltrated chinos. So to look individual, you almost had to try to explore print in some way.” Now it covers a range of Topman products from caps, bracelets and wallets to T-shirts, shirts, bags, belts, vests and knits.

River Island’s menswear design manager Elizabeth Taylor thinks the look has its origins in the success of last season’s patterned knits, such as ironic Christmas jumpers and busy Fair Isle styles. “Men are getting used to bolder designs,” she says.

In London, there is also emerging momentum for printed men’s fashion from both established fashion week designers, such as Jonathan Saunders and Christopher Kane, and up-and-coming names such as Agi & Sam and Kit Neale. For Agi & Sam, whose buzz catwalk collection for autumn/winter featured rooster and duck prints, print “gives your brand an immediate identity, and originality. It also feels like you have created everything.”

Neale, whose work also caught the eye during London fashion week, based his autumn/winter collection around his dad’s allotment. Cue jolly vegetable and insect prints on T-shirts, bomber jackets and jeans. Among his friends, he says, there is an enthusiasm for both 1980s Moschino and vintage Versace, both known as loud statement labels. “The current preppy look has dominated men’s fashion for too long,” he says. Last year’s collaboration between H&M and Versace welcomed a new and enthusiastic audience to the brand’s archive. Donatella then put classic Gianni-era Versace prints back at the heart of the label during the spring/summer men’s show, including patterned trousers, a look also shown by Paul Smith and Burberry.

This element of the print comeback, though, is perhaps a harder sell. “I think the look will be a slow burn and probably take a season or two to filter down,” admits Robert Johnston, associate editor of GQ. “I suspect the Burberry-esque batik prints will be the first to become popular. And it will be a long time before most men will feel brave enough to wear Prada florals.”

But with the backing of the high street, it seems that print is a look with legs ? even if those legs aren’t likely to be covered in floral patterns any time soon.

“There are so many ways to do print,” says Dan May, style director at Mr Porter. “It covers the most adventurous guys. Or you can just pop in a print scarf or a tie so you address the trend but in a minimalist way. That’s really the beauty of print, you can hit it as hard as you like.”


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‘Fat tax’ on unhealthy food must raise prices by 20% to have effect, says study

May 16th, 2012

Researchers say levy on junk food should be accompanied by subsidies for fruit and vegetables

“Fat taxes” would have to increase the price of unhealthy food and drinks by as much as 20% in order to cut consumption by enough to reduce obesity and other diet-related diseases, experts have said. Such levies should be accompanied by subsidies on healthy foods such as fruit and vegetables to help encourage a significant shift in dietary habits, according to research published in the British Medical Journal.

Academics led by Dr Oliver Mytton and Dr Mike Rayner of the Department of Public Health at Oxford University examined the evidence from around the world for what they call health-related food taxes. Denmark has brought in a “fat tax”, Hungary a “junk food tax” and France a tax on all sweetened drinks. Peru intends to add levies to junk food and Ireland may also introduce such taxes. David Cameron last October said the UK should considering following suit.

While it is unclear how such taxes could be brought in and enforced, they could help ensure that poor diet plays less of a role in future in a range of illnesses such as heart disease, type two diabetes and tooth decay, as well as obesity.

Although the less well-off are affected more by health-related food taxes, they may also ultimately benefit because “progressive health gains are expected because poor people consume less healthy food and have a higher incidence of most diet-related diseases, notably cardiovascular disease”, the authors say.

Evidence suggests that bigger health gains result from increasing the price of a broad range of foods rather than a narrow one, and sugary drinks offer the best proof that such a move can be effective. Research in America found that a 35% tax on drinks sweetened with sugar sold in a canteen, which added about 28p to the price, led to a 26% drop in sales. Studies have estimated that a 20% levy on such drinks in the US would cut obesity by 3.5% and that adding 17.5% to the cost of unhealthy food products in the UK could lead to 2,700 fewer deaths from heart disease.

But the food industry attacked the research. “When the whole of the food industry is focused on continuing to give hard-pressed families great tasting food at an affordable price, discussion of adding 20% to food prices seems fanciful if not irresponsible,” said Terry Jones, director of communications for the Food and Drink Federation, which represents food producers and retailers. Firms were working with the Department of Health through its Public Health Responsibility Deal “to make meaningful improvements in public health through pledges in areas such as salt and calorie reduction, and our commitment to improving the health of our employees”, he added.

Anne Milton, the public health minister, said the Department of Health was keeping an eye on all the evidence emerging internationally about such taxes. She defended the policy of relying on voluntary deals with food firms, which critics have criticised as an inadequate substitute for regulation of the food industry. “We are working with food companies through the Responsibility Deal to reduce calories and ensure healthier options are available. We believe that collective voluntary action can deliver real progress quickly,” Milton added.


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Was BBC1 right to drop Blue Peter?

May 16th, 2012

It’s arguably sensible to put all children’s output in one place but will this bring an end to family viewing?

Children’s programmes are to be entirely expunged from the BBC1 and BBC2 schedules as soon as digital switchover is complete ? to roars of knee-jerk disapproval from many. In particular, the news that Blue Peter will be shipped off to the CBBC channel has infuriated several generations of adults who have grown up with the show since its launch in 1958.

It was bad enough when they moved Blue Peter out of Television Centre to its new home in Salford and uprooted Percy Thrower’s lovely sunken garden ? but now executives have decided the flagship brand is no longer suitable for broadcast on the channel that launched it. That’s bound to provoke an emotional reaction from an audience brought up on sticky-back plastic and erroneously incontinent elephants.

There’s no doubt Blue Peter is a national institution but is this nostalgia-driven fury all a bit pointless if you don’t actually watch the show any more? And does it matter which channel the children’s shows are on if, post-switchover, we all share the same free access to them?

CBeebies for the under-threes and the CBBC channel for school-age children both broadcast their fair share of original, good quality material ? and there’s no obvious signs of a dip in standards for these digital-only shows. As digital television becomes the norm, we’ll presumably stop seeing the formerly niche channels as somehow second-rate and the broadcasting landscape will take on a new shape.

And arguably it’s sensible to put all children’s output in one place when viewing figures suggest most kids have been watching their favourite shows on the channels dedicated to them, with fewer and fewer tuning in to the ring-fenced children’s segments on BBC1 and 2.

Children’s programming remains in rude health at the BBC with original comedy and drama such as Russell T Davies’s forthcoming Wizards vs Aliens and the hugely successful Horrible Histories being produced this year. That level of investment is not set to drop once output switches purely to the digital channels, according to the corporation’s Delivering Quality First statement.

But will ghettoising children’s TV bring about the end of family viewing? Horrible Histories in particular became a cross-over hit with adults as well as children ? but what person aged over 16 will specifically tune in to the CBBC channel if they don’t have offspring? Surely the viewing habits of parents and their kids will naturally become separated, somewhat destroying the Watch with Mother concept the BBC so used to pride itself on. It seems unlikely that a family would settle down to watch the CBBC channel in the hope of finding something they could all enjoy together.

And will younger viewers still make the progression into BBC1 or BBC2 viewers when they outgrow the CBBC offerings? My viewing habits were formed by staying with BBC1 after Blue Peter to catch the latest episode of Neighbours. Before you knew it I was sticking around for Wogan and EastEnders.

So what do you make of the decision to scrap children’s programming from BBC1 and BBC2. Are you fuming at this latest decision or do you think, in the modern TV landscape, it makes perfect sense?


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Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking

May 16th, 2012

Hello friends,

Today is a big day for me — the day I can share with you a little bit of what I have been working on for the last 18 months. I am so excited to be able to share some images from inside the book…

“Small Plates and Sweet Treats: My Family’s Journey To Gluten-Free Cooking”

Lots of labor and lots of love have gone into the making of this book and I hope you enjoy this little sneak peek.

The official release date is October 23, 2012.

There are 120 naturally gluten-free recipes inside the book. Recipes and stories inspired by my childhood in the Basque Country, motherhood, and living as an ex-pat. The book is divided by seasons, as I like to cook in our everyday life, and within each chapter you will find a section for small plates and another for sweet treats.

Small plates as an homage to the raciones and pintxos we eat in the Basque Country when we share with friends — just like I share with you.

I am also excited to let you know that the book is now AVAILABLE FOR PREORDER from the following sellers: Amazon, Barnes and Noble, and Indie Bound.

It is also available for PREORDER IN EUROPE through Amazon UK and Amazon France.

Let me know what you think. I’d really love to hear your thoughts… It feels great to share.

And soon, I will share some recipes from inside the book.

I’m thrilled.

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Gooey Butter Strawberry Shortcake

May 16th, 2012

I don’t know if I really need to sell this to you, but just in case: this is gooey butter cake + strawberry shortcake, so basically, it’s perfect.

My fear is that you?re going to immediately deem it too sweet for your taste, so let me address that first: this dessert has the perfect balance of sweet cake, tangy berries, and freshly whipped cream that, without sugar added, lends a rich background bitterness. In short, it?s quite a savvy combination and not cloying in the least. I actually expected the Gooey Butter Cake itself to be too syrupy sweet for me, but was pleasantly surprised at its flavor.

Essentially, this cake is a beautiful, simple harbinger of summer.


Gooey Butter Strawberry Shortcake

Recipe by: Willow Bird Baking, adapted from one provided to St. Louis Today by Fred and Audrey Heimburger of Heimburger Bakery.
Yield: would easily serve 4-6 people

Crust Ingredients:
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup butter, softened

Filling Ingredients:
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
icing sugar

Toppings Ingredients:
1 pound strawberries, quartered
2 cups heavy whipping cream

Directions:
NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

Make the crust: Preheat oven to 350 degrees. Whisk together cake flour and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky) and up the sides of a 10-inch cast iron skillet.

Make the filling: Cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Pour the filling into the crust and sprinkle the top with icing sugar (I forgot to do this, and did it afterwards. Oops).

Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 2 hours. In the meantime, beat heavy cream to stiff peaks. Pile heaps of fresh strawberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream, and serve.

To read my list of very important summer plans, read more the gooeyness and strawberryness of this cake, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, cooking, picturing_food, and bakebakebake

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Cannes 2012 diary: day one

May 16th, 2012

Bruce Willis fries sausages but can’t make Wes Anderson’s Cannes opener sizzle. Meanwhile asses take over the Marché

It’s the opening day of the Cannes film festival and we’ve reached the midway mark of Wes Anderson’s Moonrise Kingdom, the first film off the rank. Up on the screen, Bruce Willis’s small-town cop is frying sausages in a caravan, while a 12-year-old orphan is explaining that he only ran away from scout camp in order to be with the girl that he loves. “I can’t argue with what you’re saying,” Willis informs him. “But then again I don’t have to because you’re 12 years old.” It is at this point that the man behind me starts braying with laughter, his rising yodel of mirth almost lifting the roof clean off the cinema. I mentally replay what’s just been said. I don’t think I’ve missed the joke, but then again I can’t be sure.

Inside the Cannes fishbowl every reaction is magnified, galvanising, slightly out of kilter. You say potato and he says potato. The films arrive out of nowhere, still warm from the editing suite, and this has the effect of casting the viewer in the role of taste-maker or first lover, setting the tone for much of what follows. All it takes is one bozo to hoot at the end and the movie carries the label of “the film that was booed at Cannes” for the rest of its days. Likewise, it could be that one lone, loud yodel is enough to mint Moonrise Kingdom as “a laugh riot” and install the moment when Willis fries the sausage as the funniest thing since the house fell on Buster Keaton. Time will tell.

In the meantime, I’m sticking with my gut feeling that Moonrise Kingdom is neither especially funny, or soulful, or even cute, exactly. Jared Gilman and Kara Hayward play the pre-teen lovers who light out along the old Chickchaw trail like a pint-sized Lewis and Clark while the adults (Willis, Bill Murray, “Tilda Swinton as Social Services”) play hapless catch-up behind them. Yet the whole affair feels mannered and makeweight, and I could never shake the sense that Gilman and Hayward were acting for the director as opposed to talking to each other. While Moonrise Kingdom is by no means the worst picture to open Cannes in recent years (that honour falls to My Blueberry Nights), it remains resolutely inconsequential, a mild distraction. Anderson (still one of the most distinctive talents in US cinema) can do way better than this.

Down in the Marché, at the back of the Palais, the vendors are already setting up their stalls. I emerge from the screening and wander the aisles, past the lurid posters for Beat Down and Bashment, Marco Macaco: Let’s Go Bananas and The Wee Man, which I initially take to be a comedy about incontinence before twigging that it’s actually a Scottish drama with John Hannah in the title role.

The early indications are that the Marché is just as wild, crass and beguiling as it ever was. There are action movies and creature features; soapy sagas and soft-core capers. Asses, it seems, are in vogue this season. To one side stands the poster for Zombie Ass (presumably the terrifying tale of an undead donkey). To the other sits one for Bad Ass (possibly about a maverick donkey that gets results). I’m stood in the middle, torn between the two contenders. Moonrise Kingdom is already a memory and all that remains is that scene with the sausage.


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Hilarie Burton Hilary Duff Hilary Swank Isla Fisher Ivana Bozilovic

HHhH by Laurent Binet ? review

May 16th, 2012

Does its po-mo surface diminish this true story?

A breezily charming novel, with a thrilling story that also happens to be true, by a gifted young author amusingly anguished over the question of how to tell it ? In principle there’s nothing not to like about Laurent Binet‘s acclaimed debut, and HHhH is certainly a thoroughly captivating performance. Whether you find it something more than that will depend on how you feel about the application of breezy charm and amusingly anguished authorial self-reflexiveness to a book about the Nazi security chief Reinhard Heydrich, who must be one of the most unfunny figures in recorded history.

It’s about his assassination, specifically, and the undersung Czech resistance heroes who carried it out; an angle that licenses a certain jauntiness in the tone. But Heydrich’s icily demonic character necessarily dominates the book, and his pivotal roles in the key atrocities of the era, from Kristallnacht to the final solution itself, take up a substantial part of the narrative. (He was Himmler’s right-hand man, and the title refers to a piece of ponderous Nazi waggishness: Himmlers Hirn heisst Heydrich ? Himmler’s brain is called Heydrich). So the question lingers: is the corpse-strewn story of Heydrich’s ascent to head of the Gestapo and “Protector” of annexed Czechoslovakia (where he earned his nickname, “the Butcher of Prague”) in any significant way enriched by its author’s playful anxieties about his girlfriend, musings on his dreams, or even by his more obviously pertinent struggles over whether to invent the dialogue or imagine the inner feelings of his real-life characters?

The shifting nature of Binet’s self-insertions, not to mention the very poised assurance of his writing, makes it a harder question to answer than you might expect. At their crudest they seem purely self-regarding: there to present him as an appealing type of slacker-scholar, glued to the History Channel, addicted to video-games, given to amiably flip outbursts of opinion, while also winningly obsessive over questions of micro-historical accuracy, and obsessed with his own obsessiveness. Was Heydrich’s Mercedes black or green? Which side of the train did the exiled head of Czechoslovak secret services sit on during his clandestine trip through Nazi Germany to set up the resistance networks in Prague?

Elsewhere the intrusions seem to be more about assembling an on-the-hoof literary manifesto. Quick nods and jabs are delivered at the many books and movies that have inspired or threatened Binet along the way. Techniques of various kinds are held up for summary judgment (“faithful to my long-held disgust for realistic novels, I say to myself: Yuk”). Madame Bovary is found wanting; Salammbô is praised. Milan Kundera crops up a few times, and his light-footed, epigrammatic style is clearly a strong influence. By contrast, the appearance of Jonathan Littell’s Wagnerian, horror-suffused reconstruction of Hitler’s doomed eastern campaign, The Kindly Ones, provokes deep consternation. “You might have guessed that I was a bit disturbed by the publication of Jonathan Littell’s novel, and by its success ?” After handing it some faint praise, Binet finds the formula for what he really wants to do, which is to see it off altogether: “Suddenly, everything is clear. The Kindly Ones is simply ‘Houellebecq does nazism’.”

On this note, it’s worth saying that although Littell’s book has serious flaws, it does attempt to feel its way into the inner psychological textures of nazism, whereas Binet tends to settle for the simpler procedure of external caricature: “rodent-faced” Himmler, Rohm “like a pig”. The problem with this approach becomes apparent in his description of Heydrich himself, whose “negroid” lips and “hooked” nose ? offered up as evidence against his reputed Aryan good looks ? raise the unintended suggestion that if he’d only been a bit more perfectly Teutonic he might not have been so evil.

Sometimes ? more interestingly ? the interventions function as a kind of Greek chorus to the drama of stately, fateful convergence between Heydrich and his assassins as they move through time and space toward the bend in the Prague street in May of 1942, where the momentous encounter takes place. Exhorting his heroes to action, ruminating on the contingencies of history, opening unexpected global vistas out of small intimate moments, the otherwise slightly ingratiating narrative voice becomes at once more reticent and more resonant in these passages, its excitable tones serving the real grandeur of the story rather than the fretfulness of its author.

And it really is a great story; a tale of astounding courage worthy of Binet’s claim ? “one of the greatest acts of resistance in human history” ? and certainly powerful enough, in the end, to overcome whatever qualms one might have about the telling. It isn’t that Binet brings any major new information to light, but he marshals and deploys his materials with exceptional dramatic skill.

In order for his climactic scenes ? a cascade of triumphs, near-disasters and outright catastrophes, including the reprisal massacre at Lidice ? to make their full impact, quite a complicated set of political and historical circumstances have to be laid in place. Aside from the well-documented career of Heydrich himself, there are the more scantily documented lives of the Czech fighters to be portrayed. There is the motivation for the dastardly traitor Karel Curda to be clarified, the effect of Chamberlain’s appeasement policy on the exiled Czech government in London to be elucidated, the legacy of the original German settlers in the region to be traced down the centuries and connected to Hitler’s (literal) carpet-chewing hysteria at the thought of Czechoslovak resistance to the Reich. There are crucial logistical points to be reckoned with, such as the topography of Prague streets or the disconcerting jamming tendency of the British-built Sten gun. Binet manages it all with beautiful lucidity, and by the time you reach the book’s devastating finale, it’s this discreet storytelling mastery, rather than the more grabby po-mo flourishes, that leaves the deepest impression. “Kundera does nazism” ? to adapt Binet’s own phrase ? may have been the aim, but the book owes its real force to something more solidly conventional.

? James Lasdun’s It’s Beginning to Hurt is published by Vintage.


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China Chow Chloë Sevigny Christina Aguilera Christina Applegate Christina DaRe

Mont Saint-Michel’s lost causeway stirs local passions

May 16th, 2012

Plans aimed at preserving the maritime character of the French coastal landmark have divided politicians and shopkeepers

In preparation for the tourist season, two dray horses and their drivers go back and forth along the causeway to Mont Saint-Michel. It is a practice run and the cart is carrying two large water-tanks, instead of live passengers.

Since the end of last month visitors ? who number 2.4 million annually ? are forbidden to use their own cars to reach the mount. Now, the only way to cross the almost 2km causeway is on foot or by motorised or horse-drawn shuttle.

Ever since a project was launched in 1995 to restore the mount’s “maritime character”, there have been delays, controversies and quarrels between local councillors on the board of the public-private partnership (PPP) and central government. The Socialist (PS) leader of the Basse-Normandie regional council and chair of the PPP heading the redevelopment project, Laurent Beauvais, finds the setbacks an irritant.

Most of these mishaps have been due to the sensitive nature of the operation, a mixture of caution because of the site’s international renown ? the preparatory studies alone took 10 years ? and the vigilance of those who have a stake in the mount, its immediate surroundings and its religious significance. Coach companies had to be placated, discussions with cyclists held and local shopkeepers unhappy about the changes to the area had to be mollified. “I understand our past difficulties,” Beauvais says. “Governance with several parties is complicated and this great project is loaded with symbols, passion and religious fervour.”

The outstanding controversy centres on the new causeway that will connect with a bridge to the mount. This will allow emergency access almost all year round. Both Les Amis du Mont Saint-Michel and the PPP are against the scheme. “What’s the point in demolishing the existing causeway then building such an eyesore, a mass of concrete which will wreck the view with its parapet,” says Henry Decaëns, a lecturer-guide and chair of the Friends organisation. He has called for a study into the use of amphibious vehicles to be made.

And the problems extend beyond the immediate vicinity of the mount. At the beginning of April the prefect of Basse-Normandie announced that plans to build a wind farm at Argouges, 22 km away, had been shelved. There were fears it could have marred the view and upset Unesco ? the mount is a world heritage site. An exclusion zone, between 20km and 40km around the rock, is being set up.

However, after six years’ work costing ?200m ($260m), the restoration has come to fruition. The 600,000 vehicles that used to clutter the foot of the ramparts now have to park on dry land. Even cycles will be banned from the causeway in high season.

“I’m sure people won’t mind walking. After all pilgrims have been coming to the mount on foot for 1,300 years,” says François-Xavier de Beaulaincourt, the manager of the PPP. He is clearly anxious about how visitors will react. However, according to Beauvais, all the changes can be reversed.

Mont Saint-Michel bay is silting up. Had nothing been done, it would have filled in completely by 2040. So once the new causeway and bridge are built, the sea will once again flow freely, for most of the year. At present the mount is only completely cut off during the highest tides. The old dam on the river Couesnon, which contributed to the build-up of sediment, has been replaced with one fitted with special gates that allow sediment to be flushed out to sea.

Further upstream 12km of channels are due to excavated to create a natural reservoir for the dam, thus increasing the force of the stream passing through. Work on this part of the project was held up by the presence of the common parsley frog (Pelodytes punctatus), a protected species which had settled there.

In all some 52 environmental directives apply to the mount and its surroundings, and many of them have changed in the course of the project. But De Beaulaincourt is adamant that all the work will be finished by the start of the 2015 season.

This story originally pappeared in Le Monde


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Asia Argento Aubrey ODay Audrina Patridge Autumn Reeser Avril Lavigne

Lancashire marches on East Anglia, armed with cheese

May 16th, 2012

Corrie’s Martin Platt leads a pongy invasion with a truck full of Smelly Apeth, How’s Your Father and Mouth Almighty. Rebecca Smithers is clearing room in her fridge

As ‘cheeky chappy’ Martin Platt he was the father of the deeply
irritating David Platt and the hapless husband of the equally annoying
Gail.

But since leaving the cobbles of Coronation Street seven years ago,
actor Sean Wilson has swapped his nurse’s uniform for a catering hat and overalls and turned his attention to a different art – that of artisan cheese making.

Food fanatic Wilson (who claims to have 300 cookbooks groaning on his
shelves at home) set up the Saddleworth Cheese Company in order to indulge his passion for locally-produced and sourced food and his products now do a brisk trade at delicatessens, farmers’ markets and stalls in his native North-West.

But Wilson believes that Lancashire cheese has never been well-known
outside the immediate area and wants to bring its flavour to to a much wider food-loving audience across the UK. Next week he will be taking his goods down to Suffolk, as one of the exhibitors at the Flavours of Suffolk Festival being held at the historic Henham Park just outside the seaside town of Southwold.

His cheeses (now produced at a dairy under licence) have won many
prestigious foodie gongs including the World Cheese Award for the
blue-veined Smelly Ha’peth. Others have equally quirky and memorable Lancashire names: Muldoons Picnic (A Lancashire term
given to a room full of screaming kids: “What dya think this is,
Muldoons Picnic?!” )
which is a Lancashire Crumbly; How’s yer Father,
(Lancashire Creamy) and Mouth Almighty (Lancashire Tasty). Betty Turpin would be drooling with delight over her famous Hot Pot.

Wilson and his colleague Rev will also be coming to Suffolk – and the
site which is the annual home to the Latitude music festival - to have
a good time. He explains:

Making cheese is fun and eating and enjoying cheese is fun. You don’t have to be all high brow about it, and equally food festivals do not have to be all hoity-toity. We plan to have fun and get everyone sampling our cheeses. I will also be doing some cookery demonstrations.

Wilson’s cheeses are now available in some supermarkets – Asda and, from July, Morrisons, and are already for sale in some parts of East
Anglia, including the famous foodie shop Bakers and Larners in Holt, north Norfolk.

He promises to give local cheese such as Suffolk Blue and Suffolk Gold a run for their money:

But it’s not about competition. It’s about savouring and enjoying the different
types of cheeses from different parts of the UK and appreciating the skills involved. We are very much looking forward to meeting the Suffolk cheese meisters and introducing them to the Lancashire cheese experience.

His cheeses, he adds, are suitable for vegetarians, using only
vegetarian rennets:

The aim is to stir with specially formulated cultures that connect to create a cheese that tastes like it used to taste. With traditional cutting we are preserving the all important body and character of the curd, which really does make all the difference.

The Flavours of Suffolk (and Lancashire) Festival takes place on the weekend of 26 and 27 May, the first event of its kind but set to become an annual occasion. Co-organiser Melissa Purnell says:

It’s aimed just as much at families as at food connoisseurs so we’ve a space for kids to get involved in cooking ? from decorating cupcakes to creating impressive dishes using simple techniques.

Crucially for buyers of mega-pongy cheese, there’s also chilled storage for purchases with collection at the end of the day.


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Jessica Cauffiel Jessica Paré Jessica Simpson Zooey Deschanel Aaliyah

Alloway, Ayrshire | Great British walks

May 13th, 2012

? Click here for step by step directions
? Click here for our interactive map of all the walks

Distance 3 miles (4.8km)
Classification
Gentle stroll
Duration
1 hour 30 minutes
Begins
Burns Cottage car park
OS grid reference
NS333185

Walk in a nutshell
Pavement, woodland and parkland paths circumnavigate attractive Alloway, just south of historic town of Ayr, and the birthplace of Robert Burns. This simple but charming walk visits all of the Burns attractions in the village, but also takes in the pleasant woodland and surrounding parkland.

Why it’s so special
Robert Burns remains Scotland’s greatest literary figure. Therefore a visit to Alloway, including the house where he was born and the fabulous Robert Burns Birthplace Museum, can be a pilgrimage for many, or simply a great way for others to acquire a sense of the man and his work.

Keep your eyes peeled for
The grave of William Burnes (Robert Burns’ father) in the Auld Kirk graveyard. There are many theories as to why the poet decided to spell his name differently, but one suggests it was due to a legal case regarding William’s alleged debt to the estate holder for his farm. When their father died, Robert and his brother Gilbert wanted to distance themselves from the case and so changed the spelling of their surname. Confusingly, William’s gravestone in the kirkyard has the spelling Burns.

Recover afterwards
Overlooking the famous Brig o’ Doon (the final location of Burns’ most famous work, Tam o’ Shanter) and the striking Burns Monument, the Brig o’ Doon hotel is the perfect spot for refreshment and reflection. Tucked away from view, you’ll find a coffee shop and ice-cream parlour attached to the hotel.

If it’s tipping down
The Robert Burns Birthplace Museum was reopened in 2010 after an extensive £21m refurbishment. It now contains an amazing array of artefacts and memorabilia linked to the poet. Burns Cottage, where Robert was born in 1759, also provides a tangible connection to the man.

How to get there
Regular trains and buses operate from Glasgow to Ayr. From there, you can simply take one of the many buses to Alloway.

1 From the car park, cross the main road and turn right. Take the first entrance in the wall and follow the broad path, passing several sculptures related to Burns. In around 360m the route curves left, crosses a footbridge and then over Murdoch’s Lone to reach the Robert Burns Birthplace Museum.

2 From the museum, walk through the car park to reach the main road. Cross here to see Alloway Auld Kirk (dating from 1516), where Burns’ father William is buried. Recross the road and turn right for a short distance to the entrance of the attractive gardens housing the Burns National Monument, which was erected in 1823. Follow the outer path around the gardens until you see a sign to the Auld Brig. Go down steps and cross the road to the Brig o’ Doon, which was built in the 15th century.

3 Cross the bridge and follow the small path ahead which leads up to a road. Turn right along the road and then turn left into Longhill Avenue. In about 130m, just before a bridge, go down a rather tricky set of wooden steps to join the cycleway and here turn right.

4 The cycleway provides a very pleasant walk and before long it crosses the river Doon. Continue along the cycleway by Mungo’s Well, where according to Burns “Mungo’s mither hanged herself”, and then go through a tunnel and under a road. Pass under another road and by new houses on the right. Eventually the cycleway goes down a ramp to turn left on to a road.

5 Take the first left (Kersepark) and then head right along Pemberton valley. After around 180m, opposite a road on the left, take the path on the right, and then turn left on to an undulating route through mature woodland. Cross a road and continue into Rozelle park, a beautiful open space. At a path junction turn left (signposted Bridle Path) and at the next junction, go right past a pavilion to reach Rozelle House.

6 On the way out from the park, a short diversion right leads to a very pleasant walk around a large duck pond.

7 From the pond return to the main road, cross and turn left, back down to Burns’ Cottage.


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Ashley Olsen Ashley Scott Ashley Tappin Ashley Tisdale Asia Argento

The great recipe swindle

May 13th, 2012

The idea that you can follow a recipe to the letter and produce impeccable results is a recent one; the problem is, it’s nonsense. Have you busted any kitchen myths?

Just as a novel tells a story (“Oh dear yes”, EM Forster complained), so a cookbook has recipes. And just as some novelists, such as Forster, have felt that a story is a regrettable element of fiction, so some cookery authors feel that recipes are regrettable elements of food writing.

In most cookbooks up to Elizabeth David’s, recipes were somewhat perfunctory. You sometimes hear complaints that recipes of David’s haven’t worked; but that is because she assumed, I think, that readers would bring their own techniques to bear on them. I believe that she would have been surprised if readers took her words as precise, infallible instructions. Only since then have we taken on the idea that a recipe, should, if precisely followed, offer a route to culinary perfection.

Cooks know that such a wish is an illusion. Take a simple tomato sauce, for example. You chop or crush some garlic. You cook it for a while in some oil, before tipping in a tin of tomatoes, with some salt and perhaps a little sugar. You simmer it. What could be simpler? However, the recipe told you to cook the garlic over a medium heat, which caused it to sizzle furiously and brown. The sauce has simmered for 10 minutes, as the recipe specified, but is still very liquid ? and your pasta is ready and drained.

At every stage in this process, the experienced cook makes decisions, and will probably have raised and lowered the heat under the pan several times. A recipe that attempted to describe precisely what influenced these decisions would be long and boring. It can give hints, such as “Fry the garlic gently, until it releases its aroma”, or, “Simmer the sauce until thick”, but that is about it.

People who try to follow recipes to the letter ? and there are many of them ? get very frustrated when dishes do not work as the recipes promise. Unfortunately, every kitchen is different: oven and hob temperatures vary (my gas mark 6 may differ from yours by 30 degrees or more), equipment varies, humidity varies, the quality of water varies. A set of instructions to accommodate all these inconsistencies cannot be devised. This may be one reason why surveys have suggested that most people cook only one or two recipes from each cookbook they own.

My first idea was to write a book called Cooking without Recipes ? a title that has appeared on two books since the first edition of mine came out. I tried writing it, giving general, explanatory accounts of how dishes worked rather than lists of ingredients and instructions. It was, for the reason I gave above, stupefyingly pedantic and dull.

Like Forster, I bit the bullet: I gave recipes, but all the while pointed out that these were templates rather than the last words on any dish; and, for those who wanted to read them, I followed the instructions with “why you do it” sections, offering some simple kitchen science. It seemed to me that for most home cooks, an understanding of how dishes work is more important than a set of instructions. You don’t need recipes for most of what you put on the table from day to day.

I know: when you bake a cake, it’s helpful to have a list of ingredients and precise guidelines. But here particularly, you need to know what is happening as you mix the ingredients and cook them. I’m not a skilled baker, I admit; but at least I know what has gone wrong when the centre of my cake caves in.

Along the way, I hope I’ve dispelled a few myths ? though I must admit that they’re not ones that careful readers of Harold McGee’s On Food and Cooking will entertain. Do you need to soak and fast-boil dried beans ? and can you put salt in their cooking water? Do you rinse rice to wash away the starch? Or that old favourite, do you “seal” meat? And of course, do you salt aubergines?


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Halle Berry Hayden Panettiere Haylie Duff Heidi Klum Heidi Montag

Filtration equals big business

May 13th, 2012

There have been several big name partnerships in water filtration products in recent months.

Firstly, Virgin, via its Virgin Green Fund investment arm, announced a new partnership with Strauss Water, best known for its Tami 4 mains-fed water coolers which are omnipresent in Israel and beginning to take a larger market share in the UK.

The Virgin-Strauss Water venture will market, sell and service water products, including home water dispensers and office water coolers. The water will be purified using Strauss? environmentally friendly technology. The brand will launch in the UK this year with plans to expand across Europe.

Virgin is so confident in the new partnership that’s has hired probably Britain?s most iconic advertising agency, Saatchi and Saatchi, to build a campaign for the new launch. It will be very interesting to see how this develops and how far a major marketing budget can go in bringing about real change in the consumers’ mindset.

The second major announcement was the new equal partnership between major filtration firm Brita and drinking water systems company Vivreau, a big step for both companies in terms of moving into new markets and customer spheres.

These companies have a lot in common: both started out as family businesses from scratch and worked their way up to the top. Commenting on the partnership at the time, Markus Hankammer, CEO of Brita, said: ?We have similar corporate cultures and both regard our products as an ecologically meaningful alternative to bottled mineral water. Most importantly, our product ranges and target groups are complementary and we have a first-class offering for our global audience.?

While Brita is perhaps best known for residential filtration systems (although it has partnered with water cooler companies such as Eden Springs for commercial systems), Vivreau is big in the corporate world (it supplies 75% of the UK?s top 100 companies) and the growing Horeca sector.

Both these new partnerships go to show that there’s a growing confidence in the water filtration market from big business, and that consumers across all sectors are becoming more accustomed to drinking filtered water in the home, the office and out in restaurants and bars.

Let?s wait and see who the next major player will be.

Hannah Oakman is editor of Cooler Innovation magazine

Anna Kournikova Anna Paquin AnnaLynne McCord Anne Marie Kortright April Scott

Aberdaron to Mynydd Mawr, Gwynedd | Great British walks

May 13th, 2012

? Click here for step by step directions
? Click here for our interactive map of all the walks

Distance 6 miles (9.6km)
Classification
Moderate
Duration
3 hours
Begins
Aberdaron seafront
OS grid reference
SH174264

Walk in a nutshell
A tour the idyllic Ll?n peninsula in north Wales. This beautiful area is becoming famous for its fish, lobster and crab. You will pass Bardsey Island, a site of medieval pilgrimage, and should see plenty of rare bird life. Some of the route is restricted at high tide and the cliff paths are narrow so wear good boots and take extra care with children.

Why it’s special
Aberdaron’s seafood, and the area’s cooking generally, is gaining a national reputation. Steve Harrison, a local fisherman, won the Fine Farm Produce award, recognising his dressed brown crab to be the best produce to come from any National Trust estate in 2011. You won’t be short of tasting opportunities.

Keep your eyes peeled for
On the first coastal section of the walk you should see two islands which are home to breeding guillemots and puffins. Shortly afterwards, on the climb to Pen y Cil, you could even spy a chough, a rare crow with a red beak and a distinctive “kee-aw” call. From Pen y Cil you can spot Bardsey Island where St Cadfan founded a monastery in 516. The waters separating it from the mainland offer regular sightings of grey seals and dolphins.

Recover afterwards
There’s a selection of excellent restaurants in the area. The Ship Hotel, Gwesty Ty Newydd, Penbryn Bach restaurant (01758 760216) and Y Gegin Fawr (01758 760359) all specialise in seafood.

If it’s tipping down
Plas yn Rhiw is a beautiful manor house in Rhiw. The house was restored by three sisters, who bought it in 1938.

How to get there
Trains go no further than Pwllheli. From there Nefyn Coaches (01758 720904) number 17 bus runs between Pwllheli and Aberdaron (not on Sundays).

Step by step

1 From Aberdaron walk along the beach to its far western point (tidal restrictions apply).

2 At Porth Simdde walk up the steps which form part of the Lly? n coastal path and turn left at the top.

3 Head into Porth Meudwy.

4 Follow the coastal path as it climbs again, passing the old quay and quarry at Porth Cloch and Porth Pistyll before reaching Pen y Cil. Continue through coastal heathland.

5 Go through the gate and follow the traditional clawdd (earth bank) to reach Mynydd Bychestyn.

6 Keeping well clear of the clifftop follow the track to the left which leads to a step stile. Follow the coast path with earth banks on your right.

7 Cross a stile which takes you to Braich y Pwll and walk around the base of Mynydd y Gwyddel, keeping the earth bank to your right until you join the road.

8 From here you can either retrace your steps or follow the minor road back to Aberdaron.


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Jessica Paré Jessica Simpson Zooey Deschanel Aaliyah Abbie Cornish

Packwood House to Baddesley Clinton, Warwickshire | Great British walks

May 13th, 2012

? Click here for step by step directions
? Click here for our interactive map of all the walks

Distance 5miles (8km)
Classification
Moderate
Duration
2 hours 30 minutes
Begins
Packwood House
OS grid reference
SP174722

Walk in a nutshell
A good jaunt from a 16th-century farmhouse to a 15th-century moated manor house and back again, through the land where William Shakespeare grew up. The route is fairly long, uneven in places, and could be marshy. There is livestock in the area so dogs must be kept on a lead and cannot enter either property.

Why it’s special
The details of Shakespeare’s early life are hazy but we know it was spent in the Arden area of Warwickshire. There are hints of the area’s importance to him in the Forest of Arden of As You Like It. Although the forests have largely gone, the fields, rivers and buildings of this walk are as close as we can get to the landscape he knew.

Keep your eyes peeled for
Packwood’s interior gives a strong sense of Shakespeare’s world, albeit on a grander scale. The collection includes some beautiful 16th-century textiles and furniture ? many of which came from Baddesley Clinton. With its moat and its exquisitely carved oak panelling, Baddesley is no less glorious. It was a haven for persecuted Catholics, a group often said to have included Shakespeare himself.

Recover afterwards
Using produce from its kitchen garden, Baddesley Clinton’s Barn restaurant serves hot lunches as well as soups, snacks and cakes throughout the day. There’s no cafe at Packwood yet, but there are two excellent posh country pubs in nearby Lapworth: the Punchbowl (bit.ly/b9K3gh) and the Boot Inn (bit.ly/url16L).

If it’s tipping down
If you like motorcycles you’re in luck. The National Motorcycle Museum, “the finest and largest motorcycle museum in the world”, is a few miles up the M42. Otherwise take a train from Lapworth to visit the Birmingham Museum and Art Gallery, whose collection includes items from the Staffordshire hoard of Anglo?Saxon gold.

How to get there
Lapworth railway station is around 1.5 miles from Packwood House and Baddesley Clinton. Buses from Birmingham to Stratford-upon-Avon also stop at Hockley Heath, near Lapworth.

Step by step

1 In Packwood gardens, begin by walking along the causeway towards the corner of the lake and turn left. Near the end of the lake turn right and head diagonally across the field to a metal kissing gate.

2 Go through the gate and follow the footpath to the left until you reach the road. Turn right along Rising Lane signed for Lapworth.

3 At a fork in the road take the left-hand lane and turn left over a canal bridge. Cross the road and, on the far side of the bridge, take the footpath down to the towpath.

4 Turn right along the towpath, following the Stratford upon Avon canal past a series of locks. Shortly after the canal goes under the railway is the Kingswood junction with the Grand Union canal. Turn left over the bridge and carry on along the towpath.

5 At bridge 65 take the steps up to the road, turn right, walk past Navigation Inn and take the footpath on the left signed for the Heart of England Way.

6 Follow this along a drive, through a stable yard and across the fields to meet the approach to Baddesley Clinton.

7 Go left along the drive, passing Badger’s Dell on the right just before the drive curves to the left.

8 At the end of the drive cross the road and walk up the lane opposite. Look for a public footpath sign on the left and follow it through the fields and some gates to join the road at a canal bridge.

9 Turn right along the road, taking a footpath on the right just after the railway bridge. Follow this down a drive and to the right along a hedge-lined path that circles round to the left.

10 Emerge on to a lane and take the signed footpath opposite, heading up the field with the hedge on your left until you meet a road.

11 Turn right along the road taking a footpath on the left by the sign for Packwood House. Follow the avenue, crossing over Two Pits Pool and on to Chestnut Avenue.


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Nether Stowey, Somerset | Great British walks

May 13th, 2012

? Click here for step by step directions
? Click here for our interactive map of all the walks

Distance 4 miles (6.4km)
Classification
Moderate
Duration
2 hours
Begins
Nether Stowey library car park
OS grid reference
ST191397

Walk in a nutshell
A gorgeous mixed-landscape walk steeped in literary history. Trek through the woods, farmland, heathland and villages that inspired Coleridge during his three golden years in the area ? including a visit to his cottage in Nether Stowey. You should be prepared to tackle two fairly steep ascents and one moderately steep and uneven descent. But if that’s not enough for you then you have the option of extending the walk by continuing along the signed Coleridge Way to Alfoxton, where Wordsworth lived at the same time.

Why it’s special
Wordsworth and Coleridge were both keen walkers and almost certainly travelled much of this circuit themselves. It covers part of the most direct route between their houses. The time they spent in the area was also one of the most important in literary history, as  it produced Lyrical Ballads, the volume generally considered to have launched the Romantic poetry movement. It was also where Coleridge wrote The Rime of the Ancient Mariner

Keep your eyes peeled for
Some features of the modern landscape ? such as the many collared doves ? would have seemed alien to Coleridge while others remain virtually unchanged. Coleridge Cottage, for instance, was substantially altered during the late 1800s, but several rooms have now been restored to resemble how they might have looked when Coleridge and his wife Sara were using them ? including what is probably the original fireplace with the “thin blue flame” that he mentions in Frost at Midnight.

Recover afterwards
The Ancient Mariner Inn directly opposite the cottage is a bustling village pub with a generous beer garden ? the perfect spot for a post-walk ploughman’s. The cottage also has its own tasteful tearoom in a covered courtyard. Don’t leave without sampling a rustic slice of farmhouse cake. Elsewhere in Nether Stowey you’ll find the Rose and Crown, a traditional and reasonably priced pub serving lunch and dinner using ingredients grown in its own kitchen garden.

If it’s tipping down
Make the 12-mile trip down to Taunton Castle where you’ll find the recently refurbished Museum of Somerset (bit.ly/pCi0B3). Exhibits include many unusual local objects and artefacts, such as the recently unearthed Frome hoard, one of the largest collections of silver and bronze Roman coins that has ever been found in Britain. Alternatively, you could try the slightly nearer Blake Museum in Bridgwater, which displays a collection of military and other exhibits from the time of King Alfred the Great, through the English Civil War and into the 20th century.

How to get there
Nether Stowey is around 8 miles from Bridgwater railway station. You can get the First 14 bus from Bridgwater to Williton and Minehead, stopping at Nether Stowey, or the First 23A or 23B Taunton to Bridgwater bus, which runs every two hours, except on Sundays, and stops there too.

Step by step

1 From the library car park, turn left down Castle Street and left again opposite the George hotel and clock tower. Head up Lime Street towards Coleridge Cottage.

2 From the cottage carry on uphill and turn left into Mill Lane before the A39 traffic lights. Go past Coleridge Road on your left. Follow Mill Lane past the end of the village and continue going straight, avoiding Jackson’s Lane, two left turns back into the village and Hack Lane.

3 Before you reach Bincombe Farm and the line of tall ash and poplar trees on the right, turn right along the Coleridge Way, which follows a bridleway in a sunken lane section. The way then divides for a while: you can splash along the shallow gravel-lined stream, or take the dry higher route. Either return you to the same path.

4 At the crossroads beside a whitewashed house, turn right to take the track uphill. At the top of the hill by the fingerpost, follow the Coleridge Way/Quantock Greenway up along the edge of a field. The path leaves the field in the top corner, above the old stone quarry.

5 At the lane corner at Walfords’ Gibbet, go straight on up the lane.

6 As it starts to climb uphill after a bend, turn right along the Coleridge Way/Quantock Greenway, following a sunken track. Walk on the drier land to the left of and above this track, through the woodland, if it’s muddy.  

7 At the highest point of this sunken track, turn left up a small unsigned path that runs straight uphill below twisted oaks. This leads to a minor summit. Here turn right, uphill again. The path leads you up to and along the ramparts of Dowsborough Castle, an ancient hill fort.

8 Bear right down the slope after a grassy glade at the end of the Dowsborough ramparts. Follow the stony track down through the heathland and turn right at the cross ways, marked by a finger-post.

9 As the wood begins, follow the track that rejoins the sunken path you left to climb up to Dowsborough. Carry on straight down this path until you reach the road. This is the tricky bit as it’s easy to miss the turning. At the road turn left and go downhill for about 120m. At the forestry gate on your left cross directly over the road to pick up a minor path that begins by a lone holly bush. This path then runs straight and narrow downhill into the bottom of Bin Combe valley.

10 At the bottom of this steep slope turn left and follow the sunken track all the way back out of Bin Combe, through a bridle gate, past the crossroads by the whitewashed cottage, past the stream path section to the road on the outskirts of Stowey.

11 Back on the road turn left and then first right by a thatched white cottage with a little orchard. Follow this uphill, then follow the road back down into Stowey car park.


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Love and other animals

May 13th, 2012

Love at a distance is tough. But emperor penguins have it cracked

Long-distance relationships often leave us with nothing but longing. For many couples, the trials associated with separation can feel unbearable and may be enough to put any romance on ice. But humans are not alone in these challenges. For the emperor penguin, there is no choice but to endure some time apart.

Emperor penguins win their mate by passionately serenading and bowing to each other. After they couple, the female lays her egg and carefully passes it to the male, and the two stare at it for up to an hour while trembling and singing. Unfortunately the female then journeys out to sea for the winter, leaving the male alone with the egg for more than two months. The tender courtship aside, most humans would not accept their partner waddling in and out of their relationship.

To us, distance between mates seems implausible. The reasons for leaving may seem valid at first ? work, family, school ? but it does not lessen the anxiety. It is difficult to return each summer telling ourselves that we will survive the next bitter winter away from the one we love. Although we might try and reassure each other, saying: “We’ll talk every day”, it is hard to shake the anxiety that you may never see one another again.

So to get through the loneliness and despair you reflect on good memories and try to keep busy. Friends and family tell you not to worry, but a chilly, neglected feeling is inescapable. A missed telephone call, an unanswered email, or an offhand text may send you spiralling into distress and anger. You may even ask yourself: how is this for us, for both you and me, when I’m the one left out in the cold?

While the female emperor penguin is fattening herself up out at sea, the male faces treacherous blizzards, winds and low temperatures; he loses half his body weight in the struggle. But using their song to locate one another, eventually the lovers are reunited. The male apprehensively passes the female their new chick, and she provides its first meal. The two parents will remain mates for life so long as they can find each other. The migration ensures nourishment for the chick and the future of the species.

A long-distance relationship creates lots of room for misunderstanding, and the fear that out of sight means out of mind can freeze up many warm feelings. Yet some animals prove that proximity is not required for a successful romance. Sometimes, like the emperor penguin, we must look beyond the physical distance, and listen for the harmony that brings us together.


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It’s my funeral: getting ready for the end

May 13th, 2012

A new wave of undertakers is working to put some life into the business of death. With some trepidation, Euan Ferguson starts planning a celebratory send-off of his own

Death: The Great Adventure. Either the most exciting sentence ever written ? if, um, true ? or one spitting bitter, sarcastic brimstone, probably written near the writer’s end, while surely rather scared and angry. And how we approach the end, for most of us do have the time to “approach” it, if we’re not so unbearably unfortunate as to be mown down in a random instant, can say a lot about how we have lived our lives.

About 1,800 people will die in Britain today. Worldwide, 70,000 over a 12-hour span this Sunday. Dying is something we, as a species, do a lot, even if we keep evolving better ways to keep from doing so. It’s all around us, not least just under our feet. Where the National Gallery now stands, on what was once a tiny burial ground for St Martin-in-the-Fields, an estimated 70,000 bodies ? about the same as our worldwide death toll today ? are packed on top of each other.

They were packed on top of each other in different times, of course. When death was part of the weekly lives of most, particularly the poor, and communities would join in assisting the laying-out of the body. In the 200 years since Dickens’s birth, we have changed drastically our attitudes to death; and today, in 2012, things are beginning to change again.

In the 20th century, squeamishness bloomed. Partly because of advances in medicine, particularly the understanding of hygiene: these kept many more people alive for much longer but concomitantly left the rest of us less willing to look, to hear, to think about it, when someone did succumb. Then, in the 20th century, the teenager was invented, not that long after the Victorian cult of childhood had been invented: golden innocent children replacing, for many, God, in an age of exponential secularisation. My theory, for what it’s worth, is that the slow combination of the two made us increasingly fearful of the end ? and with fear comes denial, horror, flight. If it ever was mentioned, any humour surrounding it would be as black as the Earl of Hell’s waistcoat. Britishly, we became a generation of deniers.

Yet more and more of us are today accepting the challenge to confront own deaths. And to do so with style, honesty, and a humour which is not black. New ideas abound of celebratory, individualised send-offs, and I wanted to find out more about this “new death”: maybe even plan a funeral, a kind of designered last day which might let some people who quite liked me share a smile or a story or a glass.

The idea had seemed fun at the time. Of course, the more I thought about it, seriously thought, the deeper, darker and substantially less “fun” it became. As soon, however, as you begin to think clunkingly seriously, 4am seriously, about it all ? who the day is really for and, perhaps more crucially, what happens to me when the world’s door slams shut behind me, and, if I don’t have another chance to live, have I left enough good things or good thoughts to live on a little? ? well, I tell you, those spirallings drive a soul to insomnia.

I began at the Southbank Centre, which this January hosted a weekend event entitled Death: a Festival for the Living. If I was going to go on what Mr Simon Cowell’s business juggernaut would undoubtedly call a “journey”, this was a truly good place to start. It was packed, sold out, at £12 a pop. Mobbed. There were smiling, kind, wizened old women, yes, but mostly they were helping six-year-old girls glue glittery flowers on to a be-crêped coffin at the Natural Death Centre’s stall, both old and young patched with accidental glue and giggles.

There was a huge blackboard wall on which the visiting world had been invited to chalk their answers to “Before I Die I Want To?” The answers were poignant, fun, mad. “Work at Disneyworld.” “Make a trillion pse.” “Write an amazing song.” “Make a difference.” “Never go to Bruges again.” “Fall in love again.” “Make sure everything is tidy.” “Be sure I mattered.” “Conquer death.” “Make a chocolate haunted house.” “Own a giraffe.” “Meet my stepbrother.” There were many wishes to travel ? mostly Venice, Hawaii, the moon. Someone had chalked: “Before I die I want to find a good reason not to.” I still can’t quite decide if that’s upliftingly optimistic or the diametric opposite.

There was an intriguing, wildly popular, exhibition of mad coffins (satiny, faintly bling, in the shapes of Mercs and cocoa-pods) from Ghana, where one tribe near Accra has always openly celebrated death, and from Nottingham, where a company called Crazy Coffins has been doing increasingly fine business in recent years. Bespoke coffins in the shapes of trams, skips, kites, guitars. And one which I found frankly unsettling in the shape of a skateboard. Not ordered, as the others had been, by the eventual recipient, but by the young lad’s parents. After he died in a skateboarding accident. I tried not to be reminded of Bill Hicks’s angry anti-Christian taunt of whether Christ would really like to be remembered by a billion replicas of the cross on which he’d perished.

That shiver apart, it was an intelligent, celebratory weekend. And so I began to think, and make telephone calls. Because all things must pass and everything must go.

The obviously missing presence at the Southbank’s death festival, the gargantuan elephant absented from the room, was religion. The hope of an afterlife. It was all an affable, upbeat, ridiculously friendly but undeniably secular affair. A cheerful shrug of, “When you’re dead, you’re dead.” A report last year from Co-operative Funeralcare, Britain’s largest funeral provider, which had gleaned the info from its more than 850 funeral homes, concluded that more than half of the country’s funerals are now “a celebration of life”, rather than a standard churchy gloomfest, quite possibly conducted by someone who had never known the deceased. There has been a huge increase in humanist funerals. The number conducted by celebrants from the British Humanist Association (BHA) grew by 50% between 2004 and 2011, while the C of E’s church funerals dropped from 233,000 in 2000 to 177,000 in 2009. According to Humanist Society Scotland, whose celebrants were doing just 142 funerals in 1998, the figure in 2010 was 3,145.

“People are simply less prepared to be hypocritical,” says Barbara Chandler, of the BHA. “They want a celebration. Something centred on the life which was lived, not necessarily the life which is ? or is it? Really? ? to come.”

Barbara’s own arrangements: “Mine? I’m not letting my family get their hands on one bit of my body. I’ve made arrangements for most of it. I’ve ordered them to have a huge party.”

I speak to Rupert Callender, a trustee of the Natural Death Centre. There had been a lot of this kind of natural green homebody stuff during the festival, about how you can actually get a coffin for about £150, and avoid spending the last five years of life waking at horrific hours worrying how to afford to bury yourself.

And try as I’d like to dismiss all the greeny stuff, it makes a lot of sense, because we can’t simply stuff 70,000 bodies under a small ploughman’s patch any more. An awful lot of people have been busy dying since the beginning of time, but not before they’ve bred many, many more, to die, and we’re running out of patches, and our bodies are full of new things. My local council’s funeral website has page after page devoted to metal recycling and something called “mercury abatement” and all that.

Anyway, Rupert, down in Devon, was faintly aggrieved by the way in which standard undertakers worked ? contract, sign here, sad smile, £4,500 bill, families being shanghaied into “package funerals” with ritzy add-ons they neither wanted nor could afford ? and thus decided, some may say drastically, to become an undertaker himself. He and his wife run the Green Funeral Company and, in fact, I’d rather like, perhaps not yet, to be buried by him.

All he wants to do, he says, is offer “honesty and partnership” to bereaved families. And, while the Natural Death Centre is very good on concrete (wrong word I know) aspects such as sustainability and natural burial grounds, it strikes me that the real strength of Rupert and his like-minded colleagues, the new wave of undertakers, is taking the blackness out of death: making funeral parlours a place to have a conversation, before a celebration.

I talk to Rupert, with a certain reluctance, about planning my own funeral. I could get a cardboard coffin for under £200. “With real handles. The traditional coffins have plastic screw-on handles which won’t hold, thus the shoulder-high carrying, which can be truly awkward. Handles are better. We conducted a funeral recently at which there was a 90-year-old woman and her great-great-granddaughter both helping carry the coffin up the hill. It was lovely.” He speaks great sense, too, about cremations, which 72% of people now choose. “There’s a grim rush. Half-hour windows. We cremated someone recently but did it differently: had the coffin there, in the pub in Portsmouth, his daughter behind the bar as she’d wanted, and the party went on all day. All night I think, actually. In the morning I and some of the family went to the crematorium, brief, in and out and away: the day had been done the day before. And we didn’t as undertakers carry the coffin out of the pub ourselves. We got people to hand it up this very narrow bar room, person to person.”

I think I’d quite like that. A cardboard or papier-mâché or wicker coffin, carried not into a cemetery but a natural burial centre ? it could be the corner of a friend’s orchard; the law is staggeringly liberal on this ? and maybe someone might plant a seed. And read Louis MacNeice’s London Rain, and have a dram of Caol Ila, because that’s what I’d like to do myself, even though the associated sentiments might be exactly what are putting me in the ground ? but, and but, this is my overarching confusion over the day of the funeral. Is it for the deceased, to plan, if not exactly to participate in, or for those who are left?

“This is one new problem,” Rupert tells me. “It’s one thing religion has done rather well: make the day speak about the deceased, but leave a lesson for those left behind. Ideally I’d like the natural death movement to move on from it being about the individual ? yes, have much of that, but somehow, if we can, speak to all of us at the same time.”

And when Rupert goes, how will he go? “Oh, a shallow grave, in something biodegradable. And they can plant a tree above, and then there can be a? molecular afterlife. Or, or, maybe a funeral pyre. I love the honesty. And there are moves now to have this re-legalised. There’s a case at the end of the month.”

Many of Rupert’s sentiments are jovially echoed by David Crampton, who now runs Crazy Coffins (after designing textiles for M&S for 21 years). “There is change around. Fewer and fewer people want to be scared by the undertaker’s window. They don’t want it to be black-curtained, terrifying, macabre, imposing. I became good friends with some of those I’ve done special coffins for, learned why they loved that job or place or car, or whatever. I think people are facing up to death, and increasingly seeing it as a day of a celebration of life, rather than necessarily mournful or even pompous. Most of the funeral directors I work with now have open days. It’s all changing.”

Of the 80-odd bespoke coffins David’s done, which one does he best remember? “All of them. But one in particular, yes. Young man, about 20, who was dying of Aids. He wanted a coffin shaped like a coffee-table. I did it, with strong safety glass on the top, and he put it in his lounge. When he had friends or family round, he’d put the glasses or teacups on top. The message was: this is the coffin I’m going into. Acknowledge it, accept it ? I have. He was a brave young man.” David will himself go off in a coffin styled as a black patent dance shoe. He loves his ballroom.

Things are changing, but some things never change. Even humanist, secular, celebratory funerals differ according to circumstance: they’re still marking a death. I spoke to colleagues who had attended relatively recent humanist funerals and, while there was music and colour and some laughter in all, there is a difference between marking the end of a generous, wise woman in her 70s and that of a child.

And, for all the many upsides of the modern and secular funeral ? the celebration of the best and oddest and most wry and most delightful parts of a life, rather than a one-size-fits-all, any-colour-as-long-it’s-black, mournfest ? there are downsides. Chief among them the thought that there’s no afterlife. I spoke to the gentle and funny Terry Sanderson, president of the National Secular Society, about many death-things but, chiefly, what we might leave behind, given, in our opinion, this nigglingly annoying absence of an afterlife, and how we might live on, if we haven’t been somehow revered, brilliant, famous or, even once, loved.

“What hope? None. Sadly. It’s cruel, but that’s the way it is. You’ve gone. Even Leonardo, Beethoven will eventually be forgotten. The satisfying outcome for me will be oblivion, and it doesn’t bother me at all. Someone once said that ‘The living are just the dead having a holiday,’ and that suits me and I am glad for it, for the chance. Aren’t you?” This may sound odd but Terry actually cheered me up.

So: funerals are changing, their darknesses lightening, and we must reduce our snobbery in accordance. There’s a new openness and a glory to their planning, and to the idea of earlier acceptance. Carl Jung, interviewed near the end of his life, had some wise words. “Threatened with the complete end? consciousness disregards it. Life behaves as if it were going on and so I think it is better for old people to live on, to look forward to the next day, as if he had to spend centuries, and then he lives happily. When he is afraid and he doesn’t look forward, he looks back. He petrifies. He gets stiff and he dies before his time, but when he’s living on, looking forward to the great adventure that is ahead, then he lives.” Or, as Morgan Freeman’s character, Red, put it perhaps more succinctly in The Shawshank Redemption: “You either get busy living or you get busy dying.”

Ah, that great adventure. I needed to make an awkward, for which read naively stupid, call, out of fairness. To the Church of England, to find out whether there was an afterlife. Some bright, unlucky woman called Rachel had to respond, and did so with heroic understatement. “It’s quite a big question. Not sure if there’s an official answer. I suppose it comes down to whether you have faith. I don’t know if there’s an official answer. You could talk to some theologians. We’ll get back to you.”

I could indeed talk to them, and have, but where would I stop? I could call theologians and call upon their writings and keep writing this article until it hit five trillion words, and still find no answer. I did eventually get an emailed shilly-shallying answer, but sadly it wasn’t: “Yes. There is absolutely an afterlife. And that’s official. Details, and a pull-down menu for options for either chosen afterlife, Paradisum or Hades, are on our website.” I’m being glib, I know, about the most serious subject we’ll ever confront, but there’s simply no time nor room here to properly entertain religion: you’ve either got it or you ain’t or, actually, perhaps, like many, can see the good sides while resenting the nasty. But that’s a whole other article. Maybe even a book. Hmm. A book, maybe two, about creation, and the afterlife. Can’t really see it selling.

Whether or not you’ve got religion, you are, one day, going to get death. And now, personally, secularly, I’ll end up looking forward to it with terror, yet I’d hope some guts, and, now, with MacNeice, stylish chums with either thin knitted ties or sexy twinsets, cardboard with working handles, seeds. Maybe in fact a hymn: the overtones don’t make them not beautiful. And trust friends to mark it with an absolute lack of mawkishness but a justifiable love of pathos and bathos.

And I hope a story or two about me might survive for one or two generations, the most that most of us can ask. Oh, and maybe Delius’s Walk to the Paradise Garden, because it’s beautiful and might force some friends to think of me for a full seven minutes without texting, but that choice may change a hundred times (our own funerals are the Desert Island Discs for mere mortals). Maybe some quotes, mainly Woody Allen, who had the fine: “I don’t want to achieve immortality through my work. I want to achieve it through not dying.”


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Vita Coco signs Texas Rangers? Josh Hamilton

May 12th, 2012

Vita Coco has secured a new partnership with Texas Rangers? Josh Hamilton. Hamilton is the Rangers? star outfielder and a four-time MLB All Star and 2010 American League MVP.

Hamilton will join Boston Red Sox second baseman Dustin Pedroia and 11-time ASP World Surfing Champion Kelly Slater as faces for the Vita Coco brand.

Hamilton will be featured prominently in Vita Coco?s US marketing campaign, appearing in billboard, radio, digital and in-store advertising and in digital/social media and PR programs starting this summer.

Source: Vita Coco

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Falstaff: Verdi’s English-Italian job

May 12th, 2012

The opera director talks about the challenges of bringing Verdi’s action-packed social comedy to London’s Covent Garden and Milan’s La Scala

? Audio: Listen to Robert Carsen discussing the staging of Falstaff

“In a way, Falstaff is the most English of pieces,” explains the opera director Robert Carsen. “But at the same time it is also the most Italian.” The fruitful combination of Verdi/Shakespeare and of England/Italy are at the very heart of the work and routinely inform any staging of it, but in his new production Carsen faces an additional Anglo-Italian variant that is potentially more problematic: La Scala/Covent Garden. His Falstaff opens in London next week in a co-production that will be seen in Milan next year as part of a season celebrating the bicentenary of Verdi’s birth.

Falstaff had its world premiere at La Scala,” Carsen says, “so in that sense we’re taking coals to Newcastle. But the relationship between Italy and England feels a very natural one. Walk around Milan and everywhere there are Italian gentlemen dressed in a completely English manner, with the suits and the shoes and the rest of it. But somehow it doesn’t come out as completely English when they put them on. It comes out in an Italian way, and the opera is the same. You don’t have to Italianise it for the English, or anglicise it for the Italians. It just comes out that way when you do it properly.”

The Canadian director began his opera career as an assistant at Glyndebourne over 30 years ago and in recent years has returned to the UK to work at both Glyndebourne and the ENO, but much of the interim was spent working all over Europe and in north America. He has directed many co-productions but says that more usually they have been for less well-known operas, “rarities that a theatre would only want to stage every 50 years and therefore wanted to share the costs. But now, with the financial challenges that are facing opera companies everywhere, it appears likely that standard repertory pieces will be shared. But what doesn’t change, no matter what budget fights take place behind the scenes, is that the audience wants to see as much of the ticket price as possible on the stage. An investment in an opera ticket is not just for an evening, it’s something you hope will stay with you for a long time. So I was very aware that the production had to work equally well in both London and Milan and also in Canada, where it will go in 2014.”

He describes Falstaff as “the most action-packed thing I’ve ever come across. It never stops. How Boito has condensed three Shakespeare plays into such a brilliant libretto is remarkable. How Verdi invests the music with such energy, bubbling continuously before breaking into the crazy bits, is real genius. You have to get in all the comedy as well as making sure the autumnal and slightly more melancholy bits work as well. It’s a dream to direct.”

The social thrust of his early 1950s England-set production focuses on the rising middle class of the Fords contrasted with Falstaff’s declining aristocracy, as well as acknowledging that this is a set of mostly middle-aged characters pitted against an emerging youth culture. There’s also some hunting ? “Falstaff truffles all of his speeches with hunting and chasing and horses, as well as men chasing women and all that” ? and of course plenty of food and drink. “He is such a sunny character that even when his bubble is completely burst, it just takes one cup of hot wine for the sun to come out again. I love that amazing section when he describes what it is like to be tipsy, what it feels like when the wine starts to make its way through your bloodstream.”

Carsen says it was “never an option” to set the work in Elizabethan times. “It would be like doing it in fancy dress. I’m interested in clothes rather than costumes. This is a social comedy, maybe the social comedy. You could also almost describe it as the first musical comedy. The aria is one of the things opera does so well, reflective soliloquies when the actor takes a moment. But there is nothing like that in Falstaff. It is all action and interaction, so each scene grows in hilarity with the music taking each scene to climaxes you wouldn’t have thought possible.”

He says the comedy will inevitably emerge in subtly different ways in London and Milan. “The Italians just do it differently. The tonality is ever so slightly their own. But ultimately my philosophy is to show respect for the piece and to trust it. To make this Falstaff as much like Falstaff as it can possibly be. As joyous, as generous, as funny and as emotional. The reason why opera, when it really works, is greater than any other art form is that it satisfies the head and the heart equally. The balance might change depending on the composer and librettist. It is not the same in a Rossini comedy as in Strauss’s Elektra. But the head and the heart must be in some kind of tension. A dry, intellectual reading, no matter how brilliant the ideas, will leave you coming away frustrated in the same way that just a wash of emotion will.

“The miracle happens when everything comes together: head and heart, singers and orchestra, technicians and producers all creating this ephemeral thing which as soon as it is completed no longer exists ? the performance. And that, in a sense, is something that makes things easier for us. It remains exactly the same whether you are working at Covent Garden or La Scala or anywhere else.”


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This week’s new theatre and dance

May 12th, 2012

Tender Napalm, On tour

One of the best plays of 2011, Philip Ridley’s Tender Napalm is like much of his work, a play about the violence of love. A two-hander that requires ferocious honesty, commitment and energy, it offers a couple telling each other stories as they are shipwrecked on an island of love, a place from which you worry there can be no survivors. The language is both sensual and sweaty, the allusions are to Greek myth and The Tempest and if the play doesn’t easily yield up its meanings, it washes over you in great bruising waves of love and pain. If this revival is as good as the original production, it’s an experience that shouldn’t be missed.

Curve, Leicester, Sat; Northern Stage, Newcastle upon Tyne, Wed & Thu; Hull Truck, Fri to 19 May

Lyn Gardner

Ragtime, London

As well as being one of the cultural highlights of a London summer, the Open Air Theatre has built up an expectation for its big musical show. Following the successes of Hello, Dolly!, Into The Woods and Crazy For You comes Ragtime, based on the novel by EL Doctorow. Written by Terrence McNally, and set at the turn of the last century, its epic tale links several characters ? a white mother, a Harlem musician and a Jewish immigrant ? in themes of race and destiny. Opening next month (2 Jun-5 Sep) is the theatre’s other big show, A Midsummer Night’s Dream. Matthew Dunster, who has Children’s Children (see below) opening this week, directs.

Open Air Theatre, NW1, Fri to 8 Sep

Mark Cook

Losing The Plot, On tour

Mikron is a unique theatrical company that tours along the country’s canals via vintage narrowboat. Celebrating its 40th birthday this year the company is out and about with two new shows, including this love story written by the excellent Deborah McAndrew. Centring on a group of gardeners at the Thistledale allotments, the story tells how the group put their differences aside and dig deep (within themselves and the soil) to save their beloved plots after a threat of extinction from the local council. Expect pitchforks at dawn and distinctively loamy storytelling from a company that’s certainly like no other.

Netherton Moor Road Allotments, Huddersfield, Sat; Southern Allotments, Wintermans Road, Manchester, Sun; Grimesthorpe Allotments, Sheffield, Wed; Scarcroft Allotments, York, Thu; Park Lodge Lane Allotments, Wakefield, Fri

LG

Children’s Children, London

Two of the most in-demand chaps in theatre are involved in the latest show at the Almeida Theatre. After his successful new version of Saturday Night Sunday Morning in Manchester earlier this year, Actor, playwright and director Matthew Dunster sees the opening of his new play Children’s Children. It’s directed by fellow hot talent Jeremy Herrin, who is hoping to follow up on a terrific run of recent productions in Absent Friends and South Downs. Dunster’s play finds two friends from drama school in very different situations 20 years on: one is Mr Saturday Night TV, the other an actor in dire financial straits. The latter’s request for a loan from his pal sets off a surprising chain of events.

Almeida Theatre, N1, Thu to 30 Jun

MC

Norwich & Norfolk Festival

William Galinsky’s first programme as artistic director of the Norfolk & Norwich Festival includes the usual colourful mixture of theatre, circus and outdoor events. Let’s hope the weather holds for today and tomorrow’s Garden Party on Millennium Plain which includes the Dinosaur Petting Zoo, Leslie Hill and Chris Dobrowski’s installation Vanishing Point and plenty of street arts. This week’s contemporary theatrical highlights include Time Circus’ AirHotel at Holt Hall, billed as a crazy theatrical experience in a treetop B&B; National Theatre Scotland’s border ballads show, The Strange Undoing Of Prudencia Hart; and tried and tested crackers including The Oh Fuck Moment and Quarantine’s delightful Susan & Darren.

Various venues, to 26 May

LG

Mayfest, Bristol

“Adventurous theatre for playful people” is the come on from the brilliant Bristol festival, Mayfest, and it’s hard to resist the invitation when the theatre is this good. From tried-and-tested shows such as Kieran Hurley’s immense Hitch, and Gary McNair’s Crunch, to new work from rising Bristol artists including Jo Bannon and Stand + Stare Collective, there is something for everyone here. John Moran’s The Con Artist will definitely be worth a peek, and I like the sound of Mercurial Wrestler’s Magna Mysteria, a show that turns its audience into magicians, and Chris Goode’s process-led piece, Open House.

Various venues, Thu to 27 May

LG

Rambert Dance Company, London

Mark Baldwin has always maintained a clever directorial balance between celebrating history and new creation. Commemorating his 10th year as the innovative artistic director of Rambert, he revives the company’s singular staging of the seminal Nijinsky ballet L’après-midi d’un faune, set to Debussy’s hot, luminous, dreamy score which has not been seen in London for the last 30 years. And in the same programme he gives the London premiere of his own take on the Faune legend, What Wild Ecstasy, set to a new score by Gavin Higgins. Completing the programme is a revival of Siobhan Davies’s work The Art Of Touch And Sub, a high-powered, multi-layered work created by Itzik Galili.

Sadlers Wells, EC1, Tue to 19 May

Judith Mackrell

Matthew Bourne’s Early Adventures, On tour

Long before Matthew Bourne became famous as a re-inventor of ballet classics, he was making some of the most inventive little vignettes of experimental dance. Some of these date back to when Bourne formed his company Adventures In Motion Pictures, and in celebration of 25 years of the company Bourne is reviving three early works. Spitfire is an ineffable fusion of Romantic ballet and male narcissism. Town And Country is a loving pastiche of an older, more innocent Britain. Finally, The Infernal Galop is Bourne’s love letter to France, his dance equivalent of Woody Allen’s Midnight In Paris.

Theatre Royal, Bath, Sat; Lighthouse, Poole, Tue, Wed; Theatre Royal, Brighton, Thu to 19 May

JM


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The James Beard Awards and looking for spring

May 12th, 2012

The first day of spring.

Can you smell it in the air?

Yesterday I learned that this blog of mine is a finalist for the 2012 James Beard Awards in the “Individual Food Blog” category.

How did it feel? Like an outer-body experience. An incredible honor to be surrounded by authors, journalists, bloggers, and photographers I have admired since the beginning. You can view the list of all the finalist on James Beard Foundation site.

Thank you, thank you, thank you.

And today we leave for the Basque Country where we will be the next couple of weeks visiting my family and old friends.

We will be waiting for the first cherry and apple trees to blossom. We will welcome the baby sheep, make mamia from sheep’s milk, and if we are lucky, we might even go mushroom picking.

I miss the feeling of missing the seasons. When winters starts to make room for spring and there is change in the air. The smell of morning dew on the first buds, the birds finally return and wake me up with their chirping, and the first days without a coat. I miss the feeling – and that is why I must go home now. “Florida, you are warm and beautiful, but I need mud and rugged forests”.

I will be back soon and in the meantime, eat well and enjoy the first days of spring.

See you soon.

Blake Lively Blu Cantrell Bonnie Jill Laflin Bridget Moynahan Britney Spears

General Mills to market Yoplait Yogurt in Canada

May 12th, 2012

General Mills has confirmed that Yoplait has reached an agreement to terminate the current Yoplait brand license in Canada on 1 September.

At that time, General Mills Canada will begin to market, sell and distribute Yoplait yogurt products in Canada under license from Yoplait.

The current Canadian licensee, Ultima Foods, will continue to produce Yoplait branded products to be sold by General Mills Canada under a multi-year manufacturing agreement.

The yogurt category in Canada generates $1.2bn in annual retail sales, and Yoplait holds a 28% market share.

With the addition of this business, General Mills will rank among the five largest food companies in Canada, with brand positions across a number of key shelf stable, frozen and refrigerated categories.

Yoplait also directly owns and operates the Liberte yogurt business in Canada. Liberte holds an 8% value share of the Canadian yogurt market.

Source: General Mills

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Poor British showing among world’s best restaurants is no cause to weep

May 12th, 2012

UK restaurants have cut their cloth to fit leaner times, meaning high-end gastronomy has given way to top-class street food

Oh dear. Not only are we in recession. Not only has it been tipping it down. Apparently there’s also barely anywhere worth going out to eat in this country to make up for it. According to the World’s 50 Best Restaurants list, announced on Monday night at the Guildhall in London, only three British places make the grade. And two of them ? the Fat Duck and Dinner ? belong to the same chef, Heston Blumenthal. Other than that, only the Ledbury in Notting Hill is on the list. In 2005, the high water mark for the UK, 13 of the top 50 were British and four of those were in the top 10. This year all of the once dependable representatives of Team GB ? Restaurant Gordon Ramsay, St John, the River Café ? are gone.

There are some who will argue there is something obscene about celebrating restaurants when we are in the depths of recession. Perhaps, but no more so than talking about Premier League football or opera. Others will, as every year, question the methodology of such a list. Restaurant Magazine, which runs the annual jamboree, has at least formulated a sturdy manifesto that answers the point. No, it is not definitive, “but we believe it is an honourable survey of current tastes.” Quite so. And yet there are signs there is something about how the list works that has undermined Britain’s standing.

There are a couple of dozen regional judging panels each made up of 30 people who eat out too much. (Full disclosure, I am a member of the UK panel and was once its chair.) It seems that when the British come to vote we’re appalling at backing the home-grown big names, out of some national habit of not wanting to be seen to go with the herd. Apparently the Fat Duck’s success has come not courtesy of British votes, but by votes from abroad. Meanwhile, all the Spanish judges kept on voting for the likes of El Bulli, which topped the list for five years until it closed last year. Likewise, Fergus Henderson’s St John stayed on the list not because of support at home, but due to a block vote from Australia. Meanwhile, the British vote was split.

It all puts this year’s successful British chefs in the curious position of having to celebrate their own rankings, while also arguing that it doesn’t represent the true depth of the talent here. And it’s true that in chefs such as Sat Bains, Claude Bosi and Michel Roux Jr, all represented in the list of the 51?100 Best Restaurants, we have some serious players. But, being brutal, I’m not convinced it really does misrepresent Britain’s standing in the gastronomic firmament. The Scandinavians, the French, the Spanish and Americans ? the latter win the medal table, with eight entries ? really do have a greater depth of high-end gastronomic heavyweights.

This, however, is not a cause for us to weep into our perfectly clarified consommé. For Britain is in recession and our restaurant sector has done a brilliant job of cutting its cloth to match that. We may not be big on cloches and water baths, but we are excellent further down the market where real people eat. Street-food vans such as the Pitt Cue Company and pop-ups such as the Dock Kitchen are turning into permanent places, short on fripperies but big on flavour, where dinner will not cost you half the Greek bailout. Young chefs such as Cameron Emirali at the low-key bistro 10 Greek Street or Tim Siadatan at Trullo are favouring cheap and cheerful over extravagant and sombre. There are the myriad Formica-tabled joints of Brixton Village. Will any of these places ever top glitter-sprinkled global lists? Absolutely not. But that doesn’t mean they aren’t worth celebrating.


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Vinnie Jones is the new face of ?make mine Milk?

May 12th, 2012

Hollywood hardman Vinnie Jones has been unveiled as the latest celebrity to front the ?make mine Milk? campaign.

The ex-international footballer, will be seen on the sides of thousands of buses from tomorrow under the headline ?you know what?s good for you?.

The adverts, which also appear in press and online, aim to show the British public the health benefits of consuming low fat milk.

With funding for the campaign set to come to an end in October 2012 and only one further burst of advertising planned for September, Jones could well be the penultimate star to sport the milk moustache.

Sandy Wilkie, chairman of the Milk Marketing Forum, said: ?Vinnie is the perfect ambassador for low fat milk ? he?s fit, healthy and is a national treasure. And just like the ?white stuff?, Vinnie has been around for a few years, but continues to re-invent himself and keep us all smiling.?

Vinnie?s involvement in the ?make mine Milk? campaign sees him front a series of online videos as the internet?s most unlikely agony uncle. Covering topics such as dealing with relationship break-ups and healthy eating, ?Vinnie?s Advice Corner? is hosted on the ?make mine Milk? Facebook page, along with the ?Vinnie?s Weekender? competition to win a VIP break for two.

Jones said: ?As a footballer I used to look after myself, but even since I retired from professional sport, I?ve always tried to stay in shape.

“Particularly if I?m in training for a film, I need to stay lean and not eat any crap ? that?s why I love milk so much ? it tastes great and it?s good for you. I eat a lot of cereal and drink a lot of tea, though it?s hard to find a decent cuppa in LA.?

Source: Milk Marketing Forum

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Supper Club Menu

May 12th, 2012

It's my turn to host supper club this month so my husband and I will have two other couples over tomorrow for dinner. I'm thinking about a Spanish tapas type menu but wanted to run it by you all to see if seems yummy and cohesive.

Tortilla Espanol – potatoes sauteed with spices and onions and baked with eggs
Garlic Shrimp
Chicken with chimichurri sauce
Garlic bread
Platter with roasted red peppers, marinated eggplant, marinated mushrooms, marinated artichokes
and sangria of course!

Thoughts? I wanted to keep it pretty simple.

Adriana Lima Adrianne Curry Adrianne Palicki Aisha Tyler Aki Ross

Osomashi mushrooms?

May 12th, 2012

Hey all! So there was a Japanese restaurant in my college town that had the most amazing osomashi soup — a clear broth with scallions, fish cake, noodles and MUSHROOMS. Sadly, I’ve graduated and moved across the country, so I can’t get my fix whenever I like. I woke up this morning thinking about this soup, and specifically the glorious, glorious mushrooms they used — earthy, sweet, slightly chewy, incredibly umami, tender, amazing mushrooms. Could anyone hazard a guess as to what they were? They were served in slices so I’m not sure of their original shape, but I suspect they were reconstituted (because of the chewiness), and definitely had a deliciously sweet note to their flavor — unlike any mushroom I’ve had before. I have a variety of pretty well-stocked Asian grocers around, so if anyone can tell me what they were I’m sure I can find them somewhere. Thank you so much!

Elisha Cuthbert Eliza Dushku Emilie de Ravin Emma Heming Emma Stone

When muscovado sugar and fleur de sel make the best chocolate chip cookies

May 12th, 2012

If you are anything like us, your freezer will always be stocked with logs of frozen cookie dough.

When I ask Jon and Miren what they would like to have for the dessert, I know the answer will be “chunky and chewy chocolate chip cookies with crunchy salt on top”

They take after C. and me.

So I thought I’d leave you with our favorite recipe for chunky chocolate chip cookies. The trick? Light muscovado sugar and fleur de sel.

I also shared the recipe with Joanna yesterday.

And I ask you the same question, are you a crispy and chewy chocolate chip cookie kind of person?

Have a great weekend!

Gluten-Free Chewy Chocolate Chip Cookies

makes 2 dozen cookies

8 tablespoons (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado or light brown sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips

In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.

In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.

Add the chocolate chunks and mix until thoroughly incorporated.

Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.

In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.

Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.

Audrina Patridge Autumn Reeser Avril Lavigne Bali Rodriguez Bar Refaeli

Seared Sugar Snap Peas

May 12th, 2012

Seared Sugar Snap Peas

Sugar snap peas are a garden staple in the spring. At least around here you plant them in November or December and see them poking out of the ground late February to early March, depending on how warm or cold a winter it has been. In my garden they snake their way up a loosely put together bamboo trellis and if I’m not paying attention, climb over the fence into my neighbor’s yard. As soon as it really starts to get hot, usually sometime in May, the pea vines dry up, telling me it’s time to plant green beans.

And just so we are clear, I don’t cook my garden peas. Why? Because I’m greedy. I snap the peas off their tendrils and eat them fresh and fresh right in the garden as soon as they get big enough. It’s my garden snack bar. One of these days I’ll compost and fertilize and mulch enough to have a harvest big enough to cook and/or share. Still, peas in the garden means local peas at the market, and this easy stir-fry with green onions, lemon zest, and mint, is a great way to prepare them.

Continue reading “Seared Sugar Snap Peas” »


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I made myself a slice of apple and strawberry crumb cake

May 12th, 2012

I was craving crumb cake. Moist and slightly sticky crumb cake.

Jon had fallen ill over the weekend, which forced us to stay home and snuggle. There was lots of lying-down time and holding cool cloths over his forehead until he fell asleep. That’s definitely the part about parenting that I enjoy the least — the worry and the inability to make kids feel better at times. It’s part of the process though, I remind myself.

On Sunday, during one of those quiet times, I snuck into the kitchen to make myself some cake. Not sure what instigated this craving… Perhaps perusing the pages of Nigel Slater’s “Ripe”. Lots of oozing fruit desserts in that book.

Moist cake sweetened with muscovado sugar, layered with thin slices of apples and strawberries, and topped with oat crumble. It most definitely satisfied the craving. Even had some leftover to share with friends.

In fact, I am sitting at the airport as I write this post with ginger tea and slice of the crumble in hand.

I am off to The Makerie in Boulder for a few days to teach, learn, create, and feel inspired. Also to say hello to the state that was home for many years.

Oh and next week, I will tell you about our coming trip to Vermont to see Nadia, visit the hill, and do some other fun things. Remember our trips last summer and autumn?

I will share more soon. See you when I return.

Apple and Strawberry Crumb Cake

makes a 9 by 4.5-inch loaf pan and a 6-inch cake pan

Crumb topping

1/3 cup (45 g) superfine brown rice flour
1/4 cup (50 g) light muscovado or brown sugar
3 tablespoons gluten-free rolled oats
1/4 teaspoon salt
3 tablespoons (45 g) cold unsalted butter, diced

In a medium bowl, combine the superfine brown rice flour, muscovado, oats, and salt. Add the diced butter and work it between your fingers until you have a sand-like mixture. Refrigerate until ready to use.

Apple and Strawberry Cake

2 small Gala apples, peeled, cored, and thinly sliced
6 ounces strawberries, hulled and thinly sliced
Juice half a lemon
3/4 cup plus 2 tablespoons (120 g) superfine brown rice flour
1/3 cup (45 g) hazelnut flour
1/4 cup (40 g) potato starch
1/4 cup (35 g) millet flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup (100 g) light muscovado or brown sugar
1/2 cup (100 g) natural cane sugar
Zest of 1/2 a lemon
1/2 cup (125 ml) unsweetened coconut milk (canned)
1/2 cup (125 ml) coconut oil, liquified
1 teaspoon vanilla extract

Preheat the oven to 350F (180C). Oil the inside of a 9×4.5-inch loaf pan and a 6-inch cake pan and line the bottom with parchment paper. Set aside.

Toss the apple and strawberry slices with the lemon juice and set aside.

In a large bowl, whisk together the superfine brown rice flour, hazelnut flour, potato starch, millet flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, muscovado and natural cane sugar, lemon zest, coconut milk, coconut oil, and vanilla extract. Add the liquid ingredients to the dry and whisk to combine.

Fill the loaf pan with the batter about 2-inches high. Spread a little bit over half of the apple and strawberry mixture on top and press down into the batter lightly. Top with enough crumble to cover the fruit. Fill the cake pan with the remaining batter, fruit, and crumb topping.

Bake the cakes until a toothpick inserted in the center comes out clean, about 50 minutes. The fruit in the center will make the cake moist and it might seem it is not done. Make sure crumb topping is crispy. Let the cakes cool in the pan for a few minutes before unmolding.

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Parts of England no longer in drought

May 11th, 2012

The Environment Agency has removed drought status in 19 counties, but a hosepipe ban remains in some areas

Large parts of England are no longer in drought, after the wettest April since records began in 1910 and continuing rain this month.

The Environment Agency has removed drought status in 19 counties in the south-west, Midlands and Yorkshire, meaning hosepipe bans are unlikely in those areas this summer.

Hosepipe bans, imposed by seven water companies, remain in force in London, the south-east and parts of East Anglia. However, Thames Water, the biggest supplier with 8.8 million customers, said further restrictions, for which a formal drought order would be needed, could now be ruled out in 2012.

Groundwater levels across England remain low, often at levels similar to, or even lower than, the great drought of 1976, even though reservoirs and rivers had been replenished. They are unlikely to return to normal levels before winter.

The Environment Agency said it would keep drought status under continuous review. In areas experiencing temporary restrictions, about half the public water supply is provided by groundwater sources. Many rivers rely on it to maintain flow in dry periods. A return to dry weather could lead to restrictions for farmers and problems for the environment later in the year, the agency said. Until the start of April, England had had 18 months of very low rainfall, the driest on record in some areas.

The environment secretary, Caroline Spelman, said: “If an area is no longer in drought, the public shouldn’t have the possibility of hosepipe bans or other temporary restrictions hanging over their heads, which is why Defra and the Environment Agency have been continuously monitoring and reviewing the drought situation. But we cannot forget that Anglia, London and the south east are still in drought.”

Richard Aylard, Thames Water’s sustainability director, said: “It is a great relief for us that we can now rule out seeking a drought order this year. [But] we could yet have a long hot summer, so, much as we’d love to, it would be irresponsible for us to lift the hosepipe ban just yet.”

He added: “Although the current account, in our reservoirs and rivers, is in good shape at the moment, the savings account, deep below ground, is still in the red. Groundwater levels in many areas remain at their lowest ever, lower even than in 1976. So while it’s wet on top, it remains dry underneath..”

The 19 areas that are no longer in drought are south Yorkshire, east Yorkshire, Cornwall, Devon, Dorset, Somerset, Bristol, parts of Gloucestershire, parts of Hampshire, most of Wiltshire, Nottinghamshire, Leicestershire, Derbyshire, Staffordshire, West Midlands, Warwickshire, Shropshire, Worcestershire and Herefordshire.


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When muscovado sugar and fleur de sel make the best chocolate chip cookies

May 11th, 2012

If you are anything like us, your freezer will always be stocked with logs of frozen cookie dough.

When I ask Jon and Miren what they would like to have for the dessert, I know the answer will be “chunky and chewy chocolate chip cookies with crunchy salt on top”

They take after C. and me.

So I thought I’d leave you with our favorite recipe for chunky chocolate chip cookies. The trick? Light muscovado sugar and fleur de sel.

I also shared the recipe with Joanna yesterday.

And I ask you the same question, are you a crispy and chewy chocolate chip cookie kind of person?

Have a great weekend!

Gluten-Free Chewy Chocolate Chip Cookies

makes 2 dozen cookies

8 tablespoons (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado or light brown sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips

In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.

In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.

Add the chocolate chunks and mix until thoroughly incorporated.

Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.

In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.

Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.

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Theatre hacking: what’s it all about?

May 11th, 2012

An audacious theatremaker has provided audiences with a tongue-in-cheek audio guide to someone else’s production. Cue outrage

Forget the antics of Anonymous or LulzSec or even News International. For my money, the most audacious hacking in recent memory took place at a Montreal theatre last November. Local playwright Olivier Choinière held one of his occasional déambulatoires théâtrals ? a kind of promenade theatre where the audience is directed around a public space while listening to an audio play on an MP3 player.

Instead of roaming the streets of Montreal, however, the audience for Choinière’s Projet blanc ? as this one-night event was called ? found themselves being led to outside the city’s classical theatre company, the Théâtre du Nouveau Monde (TNM).

There, Choinière’s audience members were furnished with second-balcony tickets to a production of Molière’s The School of Wives and given top-secret instructions to hide their headphones and only put them back on once they were in their seats and the lights went down. When this audience hidden within the larger audience at the TNM pressed the right button at the appointed moment, they were treated to Choinière’s wry, running commentary on the production they were watching ? a monologue that revolved around the question of why we revive classics in the first place, and asked whether the director had really found the contemporary resonances in Molière’s comedy that he claimed in the promotional materials.

Choinière ? whose best-known play, Bliss, was presented in a translation by Caryl Churchill at London’s Royal Court in 2008 ? has dubbed what he executed a “hacking”. The philosophy behind it: “to enter, to penetrate another cultural event without necessarily bothering or breaking or destroying.” Indeed, Choinière’s inaugural theatrical hacking flew under the radar at the time, completely unnoticed by the theatre’s staff.

Since word got out, however, a debate over the ethics of Choinière’s surreptitious infiltration of another artist’s work has been raging. Like any high-profile hacker, the 38-year-old playwright provocateur is being held up as a hero by some, a villain by others. Irritated by what she sees as an aggressive act of disrespect, TNM’s artistic director Lorraine Pintal has derided Choinière’s work as “parasitical”. (In private, she used even harsher language ? accusing Choinière of perpetrating a kind of theatrical “rape”.)

But an article last month in Montreal daily Le Devoir suggested that Choinière was following in the illustrious artist-as-hacker footsteps of Banksy, who famously smuggled a stuffed rat wearing sunglasses into London’s Natural History Museum and hung his own artwork in New York’s Museum of Modern Art.

Of course, long ago, the theatre had a puckish proto-hacker in another Royal Court playwright, Joe Orton, who with his partner Kenneth Halliwell snuck books out of the library, then returned them with subversively altered dust jackets and blurbs. We can only imagine what Orton’s sock puppet Edna Welthorpe would have got up to if s/he had had access to the internet. Personally, I find Choinière’s theatrical adaptation of the art of hacking a pretty clever way of making a point ? and, ultimately, not any more disruptive to the sacred space of theatre than, say, the current fad for “Tweet seats“, reserved seating in which theatregoers are encouraged to post their responses to the play online.

In fact, my mind’s been abuzz with ideas for how anarchic artists might secretly spirit audio overlays into all kinds of theatrical productions. And, perhaps, if newspapers do eventually die out, I might find a second career providing commentary tracks to accompany plays ? the way US critic Roger Ebert has provided audio commentary for DVD releases of Citizen Kane and Casablanca.

In any case, I eagerly await to see what cultural event Choinière will hack next. And if the TNM remains angry, they should be creative in plotting revenge. As an online commenter on an article about the Canadian controversy recently suggested, why not organise a Molière flash mob to infiltrate one of Choinière’s promenade pieces?


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Creamy Asparagus Soup

May 11th, 2012

Creamy Asparagus Soup

Here’s another recipe from the archives while I’m on vacation. Enjoy! ~Elise

Spring here means strawberries and rhubarb, sweet peas and asparagus, and dreams of the summer bounty to come. Asparagus are everywhere, big, fat, and fresh. And yes, although we can get them all year round, I’m especially happy to eat them in Spring. Not only are they likely to have been grown in the same Hemisphere, and could even be local, their very abundance signals the renewal of the season and a good-bye to Winter. Here is a fresh and easy asparagus soup recipe, a perfect excuse to buy more than one bunch.

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Mars Bar Slice

May 11th, 2012

Mars Bar Slice is pretty much a childhood staple where I?m from, and there?s no question why. It?s gooey, crunchy and chocolatey, with just a hint of caramel flavour from the Mars Bars. It?s incredibly fast to make, there?s no oven baking time, and it?s deliciously, unapologetically calorific. It was one of the first things I ever made with my grandmother when I was a very small girl, and it immediately takes me back to sunny afternoons in her garden, drinking lemonade and eating home made picnic fare on a blanket under the lemon tree.

marsbarslice

For lots and lots of step by step pictures and the recipe, please go to my blog, Cloudberry Dreams.

Otherwise, the recipe alone is

MARS BAR SLICE

50g butter

1 tbsp golden syrup

4 x 54g Mars Bars

60g Rice Bubbles (or Rice Krispies, if you?re not from Australia or New Zealand)

200g milk chocolate

20g Copha/Crisco/Trex/whatever vegetable shortening you can find

MAKES APPROX. 21 SERVES

1. Grease and line a rectangular baking tray with either foil or baking paper, then set aside.

2. Slice each Mars Bar in half lengthways and then cut into small pieces.

3. Cube the butter and then place it in a small saucepan with the golden syrup and the Mars Bar pieces, stirring continuously over a low heat for approximately five minutes, or until the mixture has melted together and is smooth, thick and glossy. It may take several minutes for the nougat from the Mars Bars to fully melt into the mixture ? just keep stirring, it will happen! Remove from the heat when the mixture is ready.

4. Pour the Rice Bubbles/Rice Krispies into the melted Mars Bar mixture and stir to combine. The mixture will become very, very thick and sticky extremely quickly.

5. Spoon the mixture into the prepared tin and press it down and into the corners with either your fingers or the back of a metal spoon so that it sticks together and the surface is smooth.

6. Place the tin into the fridge for 20 minutes to cool and harden the mixture.

7. Meanwhile, get your ch0colate, break it into pieces and place it in a microwave-safe bowl.

8. Add 20g of chopped vegetable shortening to the chocolate pieces.

9. Microwave in 30 second blocks of time, removing the bowl and stirring before each new burst in the microwave. The chocolate and shortening should melt together and be shiny and smooth.

10. Remove the tin from the fridge and pour the melted chocolate over the base of the slice so that the surface is completely covered.

11. Return the tin to the fridge for a further 30 minutes so that the chocolate can fully set.

12. Once the chocolate is fully set, remove the tin from the fridge and carefully lift the slice out of the tin by slowly lifting the sides of the foil/baking paper. Peel away the foil/baking paper and place the slice on a clean chopping board.

13. Using a large knife (I run mine under hot water for a few seconds to heat the blade), cut the slice into square pieces and serve. It will keep in an airtight container at room temperature or in the fridge for several days ? except you probably won?t be able to resist it long enough for it to get anywhere near going bad!

Enjoy! x

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My job interview for altar boy |

May 11th, 2012

Who knew the Catholic Church in 1970s Minnesota wasn’t the cutting edge of gender equality? Talk about mass discrimination

I came prepared with a list of my skills. I would be the best altar boy ever. So good, in fact, that he would only need one: just Father Hansen and me, on stage. Blowing everyone away.

Our meeting was in the rectory study. Wood paneling, leather chairs, even more Jesus pictures than we had, as I recall. It looked like one of those libraries that rich old vampires had on Dark Shadows.

“So what did you want to talk to me about today, Lizz?” he asked, gesturing for me to sit in the matching wingback chair. I thought I would hit him with some of my background first. I opened strong: “Well, I love performing.” Then I told him how much I loved playing my guitar and singing for my family and friends. He seemed to be enchanted. I knew I had impressed him.

“Well, you sold me!” he said, slapping his knees. “I think you are just about ready to play with Sister Carmella at the guitar mass.”

“Cool, yes!! Wait ? what?”

I didn’t come to talk about the guitar mass, but what a bonus. If he thinks I am good enough to play at mass, I could be the singing altar boy! I was a bit cocky now, so I just cut to the chase.

“And I would really like to start serving mass as an altar boy! I think if I’m looking at being a priest, I should start right away.”

His face turned white. The white that is really grey, the color skin turns right before you barf up fish sticks. He had not expected this.

He was quiet for a second, then said, “Lizz, we just don’t have girls as altar boys. It’s not allowed.”

I didn’t understand. I quickly went through all of my qualifications in my head. Age 12: check. Ability to hold big cup: check. Light napkin folding: check. Bell ringing on cue: check. Why wouldn’t I be allowed? It’s not like part of the job was hauling around anvils, and those dresses the boys wore were pretty much unisex. It didn’t seem like the penis came into play. (Don’t go there.)

It just did not make sense, so I simply asked, “Why isn’t it allowed?”

Clearly, he was used to most Catholics who just took his word as, well, gospel, so he had to think of an answer pretty quickly. And after a minute that seemed like an hour, he gave me the lamest excuse I had ever heard in my life, before or since.

“Well, because it’s called altar boy, not altar girl.”

Really? I said to myself. That’s all you’ve got? No way was he this pathetic. Father Hansen was supposed to be the cool young priest.

Then I realized: this was a fixable problem. I helped him out with the perfect rationale.

“But aren’t they called that because there’re only boys doing it? Couldn’t you just call the boys ‘altar boys’, and the girls ‘altar girls’?”

The ball is in your court, Padre.

He did not seem at all bowled over by my solution. He started that adult rubbing-palms-on-the-pants thing that meant he wanted this to be over. I thought priests were trained to see greatness and that they had special connections to God so they were able to fix anything. He knew he’d just offered up a bill of goods, and he knew that I didn’t buy it. I didn’t really think he bought it either, so he did what all adults do: he made this someone else’s problem.

“Maybe you should write a letter to the bishop and see if he can help,” he suggested.

Ugh. This was just like at home when Mom didn’t want to be the bad guy, so she said, “Go ask your father.” Except now it was Father Hansen who said, “Go ask my father.”

All adults were the same. Lame.

Of course, it never occurred to me that women couldn’t be priests. I just thought they all wanted to be nuns. I was oblivious. My twelve-year-old goals were of the moment: wowing the crowds with my mad altar boy skills and making money so I could buy stuff.

And though I knew this battle was lost, the war was not. I would write to Bishop Roach. Yes. Roach. I left the rectory and raced home to work on my letter. I blasted through the kitchen past Mom.

“So how’d it go?” she asked.

“Father Hansen suggested I write Bishop Roach and ask him for help!” She smiled a huge smile and said, “Ahhh, you go ahead and do that, then.”

Wow, I thought. Mom is not confused? Cool. Weird, but cool. But Mom and Father Hansen knew a little something about Bishop Roach that I didn’t: he had a great love of the drink. So unbeknownst to me, I was pouring my heart and soul into a letter to a man who was pouring his heart and soul into a highball glass.

The Roach never wrote me back. And even though I did get to play “Turn! Turn! Turn!” on my guitar at a few masses, I never got to be an altar boy.

I think it was my first real taste of injustice. I was so frustrated as I watched the boys, week after week, at the altar. They went through the motions like zombies, with no flair or style, no presence.

I still needed to make that lip-gloss money. I played songs from Godspell on my guitar to do it.

For a quarter of what the altar boys made.

? This is an edited excerpt of Lizz Winstead’s new book, Lizz Free or Die, published on 10 May by Penguin US.


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Gooey Butter Strawberry Shortcake

May 11th, 2012

I don’t know if I really need to sell this to you, but just in case: this is gooey butter cake + strawberry shortcake, so basically, it’s perfect.

My fear is that you?re going to immediately deem it too sweet for your taste, so let me address that first: this dessert has the perfect balance of sweet cake, tangy berries, and freshly whipped cream that, without sugar added, lends a rich background bitterness. In short, it?s quite a savvy combination and not cloying in the least. I actually expected the Gooey Butter Cake itself to be too syrupy sweet for me, but was pleasantly surprised at its flavor.

Essentially, this cake is a beautiful, simple harbinger of summer.


Gooey Butter Strawberry Shortcake

Recipe by: Willow Bird Baking, adapted from one provided to St. Louis Today by Fred and Audrey Heimburger of Heimburger Bakery.
Yield: would easily serve 4-6 people

Crust Ingredients:
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup butter, softened

Filling Ingredients:
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
icing sugar

Toppings Ingredients:
1 pound strawberries, quartered
2 cups heavy whipping cream

Directions:
NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

Make the crust: Preheat oven to 350 degrees. Whisk together cake flour and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky) and up the sides of a 10-inch cast iron skillet.

Make the filling: Cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Pour the filling into the crust and sprinkle the top with icing sugar (I forgot to do this, and did it afterwards. Oops).

Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 2 hours. In the meantime, beat heavy cream to stiff peaks. Pile heaps of fresh strawberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream, and serve.

To read my list of very important summer plans, read more the gooeyness and strawberryness of this cake, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, cooking, picturing_food, and bakebakebake

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George Benjamin: a life in music

May 11th, 2012

‘For a huge number of people, contemporary classical music is just closed. It’s a very peripheral activity in our society, I fear’

When I first met George Benjamin in 1986, he was a recovering child prodigy. He was a very boyish 26, open-faced and wide-eyed in his infectious, bubbling passion for contemporary music. His natural ear and compositional ideas were spoken of in breathless terms ? “almost Mozartian”, they said. There seemed nothing he couldn’t do.

This turned out to be not quite right. The young prodigy couldn’t write music. His head was so full of the infinite possibilities of sound that he was barely capable of putting a note of it down on to manuscript paper. His published catalogue shows that between 1988 and 1992 he composed just two pieces ? 20 minutes in all. Five minutes a year. Not exactly Mozartian.

What had gone wrong? By the age of 15 the young Benjamin was commuting monthly to Paris to study with Olivier Messiaen and Yvonne Loriod. By 16 he had signed a publishing deal with Faber & Faber. There was a double first at Cambridge and a stunning arrival on the London scene with his 20-minute orchestral piece, Ringed by the Flat Horizon, performed at the Proms when Benjamin was still only 20. Then it was back to Paris to work with Pierre Boulez.

And then nothing. Or not very much. His last big piece before silence descended was Antara, written around the time we first met, for which he used the giant computers in Boulez’s studio at IRCAM in Paris. The problem was that Benjamin was not satisfied with the musical language he had inherited, so he was busy inventing a new one.

Antara went way beyond the 12 notes used by all composers in the western tradition for centuries. Benjamin’s ear sought out the minute intervals between notes that on a blunt instrument such as the piano are the same. To most people, E flat and D sharp are identical ? the mid point between two tones. Benjamin worked with pan pipes and digital technologies to capture intervals as precise as 7/16ths of a tone. Human musicians working alongside these sampled sounds had to work out how to play quarter tones and bend notes through contortions of lips and fingers.

Benjamin, a still boyish 51 despite his cropped snowy hair, looks back at that time with some detachment now. His 2006 opera, Into the Little Hill, has been staged around the world. He has just finished another opera in collaboration with the writer Martin Crimp. And this weekend there is a major celebration of his music and passions at London’s Southbank Centre. As he approaches middle age Benjamin seems finally to have found a musical voice he is comfortable with.

He puts his earlier struggle down to two words: “excessive choice”. “At the end of my teens I felt rather lost. You see, you’re free as a composer today, which means that a huge amount is possible ? a colossal, terrifying amount. You write one note, and there’s not only 12 other notes (or more if you write in microtones) for the next note, but you think of different registers and timbres. The choices multiply to the billions within a few notes and, obviously, that’s impossible to work within. And so, as you search, you go down lots of cul-de-sacs.

“There was a period of two and a half years when I was very blocked ? really, intensely. It’s a lonely, slow task, and I sometimes wondered whether I would come out of it, and whether I would be able to write not only more fluently but at all. You have to be determined and patient, being a composer, particularly today. Eventually some things slot into place.”

Benjamin was born in London in 1960. His father worked in publishing and his mother, who died recently, was a designer and antiquarian who founded the Mayfair shop Halcyon Days. He studied with the pianist and conductor Peter Gellhorn before moving to learn with Messiaen, who is said to have regarded Benjamin as his brightest student. Benjamin said of the experience: “The world seemed to glow incandescently when I was in that class. This small, slightly ugly room in Paris was a haven of civilisation. He would bring in the latest works of Boulez, Lutos?awski, Ligeti and talk about them. To someone of my age it was just extraordinary.” At Cambridge he studied with Robin Holloway, who observed of him a few years later: “In terms of natural endowment he was easily the most outstanding pupil I’ve had.”

The French influence on Benjamin’s music is only natural, given the pedigree of his teachers ? he has much more in common with Debussy than with Elgar. But he also claims to have been heavily influenced by his travels in India. “I’m crazy about Indian music, and it’s influenced and changed me hugely. Indian music was a big thing for me in the late 80s and 90s. My relationship with it is rather superficial because I’m not Indian and I haven’t studied it enough, but all the same, I do love it.”

There was no dramatic bursting of a dam: Benjamin’s catalogue shows that he has still published less than three hours of music since the notes started flowing again around 1992, not counting his most recent opera, which is as long again. But as he describes the period covered by this weekend’s celebration it’s evident that he’s now more comfortable in his own musical skin. Benjamin pinpoints two inspirations for his increased confidence and output. One came about through listening to music, the other by a chance meeting.

Two miniature pieces of music ? apparently with little in common ? caused the first breakthrough: Purcell’s four-minute Fantasia in C minor (“it made a colossal impact on me, I’d say a life-changing impact”) and a canon for soprano and clarinet by Anton Webern, op 16, number 2.

What’s the connection? “They’re both incredibly modest ? very small pieces,” he says, his voice inflected with the enthusiasm I remember from that first meeting in his north London flat 25 years ago. “But the key is that they are polyphonic, a type of polyphony that is harmonically unified, rather than following lines and letting harmony be the result of the lines meeting ? You actually have to plot and plan a bit before composing. That seemed so foreign to me and I had to learn that.”

The chance meeting was with Crimp in the Festival Hall restaurant in 2005. Benjamin had a little book with 50 scribbled ideas for an opera and had, he says, been bothering film directors, poets and playwrights for years ? “embarrassingly so”. Crimp was four years his senior and a confident pianist with more than 20 plays and translations behind him. They clicked immediately. He is, Benjamin says, “the collaborator from heaven ? he cracks me open. I wrote Into the Little Hill in six months.”

Benjamin was initially attracted by Crimp’s use of language, which he describes as “concise and quite hard and extremely economical and fantastical as well, very imaginative. He has a simple and direct means of telling stories that somehow circumvents the problem that contemporary opera has with narrative. Every opera since Britten, in many ways, has had this problem ? how to acknowledge to people that you’re being told a story: ‘We’re not trying to hide it, it’s not natural, it’s not a film ? that’s why people can sing, because it’s not natural.’”

Into the Little Hill, which premiered in Paris and has recently been performed in China and Australia, was based on the Pied Piper story ? one of the ideas written in Benjamin’s notebook and around which he had tried to write an opera at the age of 13. “It has all sorts of potential political resonances but we didn’t specify them,” he says. “It’s for people to interpret as they want. I don’t like things that are slogans ? that’s not the point of artistic communication. You open up a space within someone else who is listening, and if they are in harmony with what you’re trying to say, they’ll find something there, you’ll speak to them. If you tell them what to think, there’s no chance of any resonance between you.”

The new opera, due to open in Aix-en-Provence in July and coming to Covent Garden next year, is called Written on Skin and is a bigger project altogether ? a 60-piece orchestra, a cast of five and 100 minutes of music. “Twenty-six months of work,” Benjamin says precisely.

The piece was commissioned by the director of the Aix festival, Bernard Foccroulle. His only stipulation was that the theme should be in some way related to the Occitan area of Provence. Crimp did his research and unearthed an 800-year-old fable called Le Coeur Mangé (“The Eaten Heart”). “It was a story, initially, about a troubadour, a musician poet, and his love affair with the wife of the king for whom he had been invited to perform,” Benjamin says. “The only change we made was making the troubadour into an illuminator, because we didn’t want to repeat the idea of there being a magic musician in the centre of the story, as with the Pied Piper.

“It’s about an autocratic, powerful, potentially violent protector. On discovering the affair he kills the illuminator and serves up his heart for his wife to eat. She defies him by telling him that it’s the most delicious thing that she’s ever tasted and nothing could ever take the wonder of this taste from her mouth.

“It’s not a medieval story we’re trying to do, with costumes; Katie Mitchell, our wonderful director, is not going to present it like that. It’s very much portrayed in the 21st century, full of contemporary imagery and language. It’s not at all like Blackadder.”

Is it having the words as a prompt that has released Benjamin’s composing juices? “More than that,” he says firmly. “It’s having a story to tell, and it’s having such an interesting and provocative and structural and imaginative person to work with. We’ve both casually, gently said we’d love to work together again. He multiplies my speed of composition by eight times, so it’s in my interest to!”

Benjamin now lives in north-west London with his partner, the film-maker Michael Waldman (whose recent credits include The Day John Lennon Died, The Scandalous Adventures of Lord Byron and the TV mini-series Musicality). He teaches composition at King’s College London ? and during his spells of composition disappears into total purdah. Out of purdah he can be talkative ? endlessly inquiring about politics and philosophy ? and impishly funny. His ability to imitate any breed of dog in any mood was sometimes deployed by Loriod to cheer up Messiaen on his darker days. But once the conversation gets round to classical music, Benjamin is intense, passionate and utterly serious. When we meet he is in some despair over a statistic related to him by his publisher concerning the Performing Rights Society. “The PRS is responsible for collecting all the royalties for all types of music in Britain, and the royalties involved are immense, something like £600m a year. And, apparently, the whole of classical music within copyright ? so from Strauss and Stravinsky, Prokofiev and Britten, through till today ? is responsible for only one third of 1% of those sums.”

He opens his eyes wide and waits for the statistic to sink in. “I’m not talking about difficult or challenging contemporary music, I’m talking about the last hundred-and-so years of music, including Bartók and Vaughan Williams and Messiaen and Copeland and Gershwin and so on. I know it’s a dry, statistical fact, but it does say something. It says that, for a huge number of people, classical music is just closed: it’s a very peripheral activity within our society, I fear.”

Asked to explain what might lie behind this lack of public appetite for anything resembling contemporary music, Benjamin first laments the lack of serious coverage on television. The boy whose life was transformed by watching Walt Disney’s Fantasia at the age of six clearly wishes that others should be accidentally exposed to the musical tradition he loves.

“There’s virtually nothing on contemporary music or on living composers at all any more, and when I was a kid there was tons,” he says. “Every month there would be a wonderful documentary. That’s just stopped.

“When Channel 4 was new, there was real competition between Channel 4 and the BBC. Who could make the most innovative programmes? Who could put this composer on? There was also The South Bank Show at its height ? passionate about performing, making major documentaries about the major composers of our time. So there was a buzz, and there was competition.”

But is it really television’s fault, or must composers take some share of the blame for alienating mainstream audiences from contemporary music over the 90-odd years since serialism ? which gave equal weight to all 12 notes of the conventional scale ? replaced music with a tonal centre?

He answers by a general reference to the delay through the ages between creation and broad acceptance ? Beethoven, late Debussy and so on. But he concedes of Schoenberg: “there’s less hostility than a hundred years ago but, still, my God, those pieces are taking their time.”

And then we’re back to discussing his own progression as a composer, which will be evident in the Southbank Centre’s weekend of music. The title of the weekend ? Jubilation ? is taken from a 1985 piece that was premiered in the Festival Hall, but which has rarely been performed ? mainly because it demands 300 performers. He describes it as “an attempt to write with material that was so simple that children who couldn’t read music, and steel drum players who also couldn’t read music, could participate.”

I realise he has been using the word “simple” a lot in our conversation. “Yes, I use much simpler material than I used to, much simpler material, so I can do more with it.”

“Funnily enough, Antara, despite its complexity, is, in formal terms, probably the simplest piece that I’ve written and the nearest to tonality. It’s really in A but it’s not your normal A. It’s the harmonics of a very low A, but the piece is in that sort of weird microtonal tonality. Essentially, I think if you were to play the bottom A of the piano, that is the note which governs the main material of the piece and with which it ends.

“Conversely, with a lot of the music I’ve written since then, the material sounds much simpler ? can even be diatonic, pentatonic ? and yet I think it’s further away from conventional tonal thinking. The thing about tonality is that it sees the world from one vantage point, it’s a single perspective, it’s a world with one centre. But why? There’s no rule that says this has to be the case, that centres can’t be split.”

At the end of our talk he hands me a score of Written on Skin. On the title page it confidently announces that the first performance was given on 7 July 2012. I remind him that the first London performance of Into the Little Hill had to be performed in the bar of the Royal Opera House after a catastrophic power failure in the auditorium itself.

“We’re optimists,” he beams.


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Crema di Limoncello

May 11th, 2012

Crema di Limoncello

With the warming weather, our lemons are practically falling of the trees. Here’s a lovely way to use them, homemade limoncello from guest contributor Garrett McCord. Enjoy! ~Elise

Limoncello is a traditional digestif (a drink served after the meal to theoretically aid in digestion, but also an excuse for another nip) served throughout Southern Italy, particularly in the area surrounding the Gulf of Naples. It’s produced by infusing a strong alcohol with the zest of plenty of lemons and then adding sugar, resulting in a sweet, floral, and citrusy spirit. It’s a bright and memorable end to a genial meal with friends and family. While there are many producers who have been making it for years, many families make their own. And why not? It’s so easy to do!

Continue reading “Crema di Limoncello” »


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Name of Lorca’s lover emerges after 70 years

May 11th, 2012

Box of mementoes reveals that young art critic Juan Ramírez de Lucas had brief affair with Spanish poet

The identity of the lover to whom Federico García Lorca wrote passionate verse in his final year has been a mystery ever since the poet’s assassination during the Spanish civil war. But now, more than 70 years later, his name has finally emerged.

The art critic and journalist Juan Ramírez de Lucas kept a box of mementoes of their year-long passionate relationship, including a previously unseen poem and a diary, hidden away throughout his life.

He handed the box to his sister shortly before his death in 2010.

The box revealed that García Lorca and 19-year-old Ramírez de Lucas had planned to go to Mexico together after falling for each other in Madrid, where the latter was studying both public administration and theatre. But Ramírez de Lucas was too young to travel without his parents’ permission, so he went back to his native Albacete to talk to them days before the Spanish civil war broke out, when rightwing rebels launched a coup attempt against the republican government.

García Lorca, meanwhile, had gone to his native Granada where ? once the war started ? he sought refuge in the house of his friends, the Rosales family. With Granada in the hands of the fascist-backed forces of General Francisco Franco, the notoriously leftwing poet was in danger of being targeted by death squads operating in the city.

In August 1936, aged 38, he was taken to a nearby hillside and shot along with two anarchist bullfighters and a one-legged schoolteacher.

His body has never been found.

His love for Ramírez de Lucas explains why he had waited to travel to Mexico despite warnings that, even before the civil war, right-wing gunmen might try to kill him.

Ramírez de Lucas’s conservative family had been appalled by his request to go to Mexico with García Lorca and refused him permission to travel, threatening to send the Civil Guard after him if he tried to leave. He could not legally travel abroad without their permission until he was 21.

García Lorca wrote him a letter, told him to be patient and assured him that it was important not to break with his family. “Count on me always. I am your best friend and I ask you to be political and not allow yourself to be washed along by the river (of fate),” the poet wrote, according to a version of the letter published by El País newspaper.

The letter ? accompanied by orange blossom from Granada ? was one of the documents Ramírez de Lucas held on to, along with a Lorca poem which describes his hopeless attraction to the “blond young man from Albacete”.

“I can’t even look at him!” he repeats in the poem, which was apparently written on a journey the two lovers made to the southern city of Córdoba. The poem is handwritten on the back of a receipt for the Orad Academy in Madrid, where Ramírez de Lucas was studying. A handwriting expert has reviewed the poem and declared it to have been written by García Lorca.

The poem is dated in May 1935, at the same time as Lorca was writing his famous sonnets of dark love.

Author Manuel Francisco Reina, who has seen some of the contents of the box, said this proved the sonnets were addressed to Ramírez de Lucas rather than to a previous Lorca lover, the football player Rafael Rodríguez.

“Federico didn’t want to go to Mexico without his love … Some people knew this story all along, including the poets Luis Rosales and Antonio Hernandez, who confirmed this to me,” said Reina who has based a forthcoming novel around the affair.

Reina said that even before the war shots had been fired when García Lorca was at a famous Madrid bar, los gabrieles, as well as at his Madrid house.

“This is very important,” said Miguel Caballero, author of a recent study of García Lorca’s last days.

Lorca spent his final days carefully revising and correcting the sonnets. “It seems likely that the sonnets were addressed to him,” Caballero said.

Ramírez later joined the volunteer Blue Division to fight for Hitler against the Russians in an attempt to give himself the necessary credentials to survive in Franco’s Spain. He also kept his relationship with García Lorca secret, refusing to answer questions from his biographers..


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Hormel Foods donates $10,000 to fight hunger in US

May 11th, 2012

Mexican Accent, the local manufacturing plant owned by Hormel Foods Corporation, will donate $10,000 to fight hunger in New Berlin and surrounding communities.

The organisation aims to reduce childhood hunger in the New Berlin area through increased participation in school meals, summer meals and other child nutrition programmes. In 2011, the facility donated $5,000 to Hunger Task Force.

Julie Craven, vice president of corporate communications at Hormel Foods, said: ?We were very happy with the feedback we received last year from our plant managers, employees and the organisations we were able to support through our hunger-relief efforts.?

Source: Hormel Foods

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Small island states in clean energy race

May 11th, 2012

Dominica leads group of 52 small island developing states aiming for a 45% cut in emissions in the next 18 years

They seldom meet on the cricket or football fields, but the world’s small island developing states are informally competing with each other to be the first to ditch fossil fuels and embrace clean energy.

A new United Nations analysis of the most recent energy plans of 52 low lying poor countries – traditionally heavily dependent on imports of petrol and oil – shows the Caribbean island of Dominica leading the world with plans to become carbon “negative” by 2020. The Maldives is not far behind, hoping to be carbon neutral by 2020. Tuvalu and the Cook islands intend to generate all their electricity from renewables by 2020 and Timor-Leste, the poorest country in Asia, expects to provide solar electricity to all its 100,000 families by 2030.

With Tonga, Samoa, Nauru, Mauritius and many other countries also volunteering to switch to solar, geothermal and wind energy, the collective target of the group of 52 small island developing states is a 45% cut in emissions in the next 18 years – considerably more than the world’s rich countries who between them have pledged 12-18% cuts by 2020.

“We are showing the world leadership,” said Dominican ambassador to the UN, Vince Henderson, at a UN development programme meeting ahead of next week’s reconvened climate talks in Bonn, Germany.

“This is about survival as well as economics. We are spending $220m a year importing fuel so it is in our interests. It is vested interests by the oil, coal and fossil fuel industries that is preventing rich countries meeting their obligations. We are demanding that all countries take their responsibilities.”

“Small island developing states can leap toward the goal of a poverty-free and prosperous future by changing their energy sectors,” said Barbados prime minister, Freundel Stuart. “We can rally the international community with a unified voice, sharing our aspiration to become fully sustainable.”

In a separate development, the world’s 47 least developed countries (LDCs) will propose on Monday what they call a “bold new plan” to help break the deadlock and speed up the UN climate talks. It is expected that the group, which sided with the EU in the final hours of the Durban climate summit last December, will press for a new body to negotiate a second protocol under the UN climate convention as well as accept 75% approval on decisions rather than the complete consensus of all countries.

“Countries agreed to complete negotiations by 2015, but such deadlines have been broken before,” said Pa Ousman Jarju, the chair of the LDC group. “Our countries cannot wait. We are already feeling the effects of climate change, but the time has come for us to be leaders in the international effort to address this global challenge.”

“The creation of a new body to negotiate a second protocol ? represents an overdue acknowledgement by all parties that the climate convention and the Kyoto protocol alone are insufficient to drive action consistent with the ultimate objective of the convention,” said Jarju.


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Save the date: A food styling and photography retreat in Whistler, British Columbia

May 10th, 2012

It seems as though during this year I will be busy teaching several food styling and photography workshops and I could not be any more pleased. I love the opportunity to travel, teach, learn, and meet inspiring people in the process.

As you might remember from a couple of weeks ago, we will be traveling back to Beynac, France in September (that workshop is sold out) and now I am here to tell you about another retreat.

I am so excited to announce that I am teaming up with Angela Ritchie to offer a 4-night/3-day food styling and photography workshop/retreat in Whistler, British Columbia – a place where I have been eager to visit for a long time.

We will open registration next Wednesday February 15 at 9am EST and at that time, I will post a link on this blog of where you can register.

In the meantime, here are the details.

When: August 23-27, 2012

Where: Whistler, British Columbia, Canada

Where we will stay: The Fairmont Châteaux Whistler

What is included:

- 3-day food styling and photography workshop where we will learn about my process, philosophy, and technique.
- 4 nights accommodation at The Fairmont Chateau Whistler in Whistler, British Columbia, Canada (shared rooms).
- 4 breakfasts, 3 lunches + refreshments during the workshop.
- Day trip and lunch at North Arm Farms in Pemberton, British Columbia.
- Sightseeing, picnic lunch, and gondola ride up to the top of Whistler Mountain.
- Meet and greet welcome party.
- Transportation around Whistler.

Limited to 10 students.

Participant cost: $1749.00

So what do you say? Will you join us?

I cannot wait to see you in Whistler.

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Sheffield guarantees a wildflower meadow in bloom for the Olympic Games

May 10th, 2012

Without two professors from the capital of South Yorkshire, London’s great event would be a less colourful affair

Please do not think that the Guardian Northerner is going through some sort of floral, life-changing experience, after our last post about the beautiful bluebells of West Yorkshire.

But it is only right to give recognition to the contribution of the University of Sheffield to the coming Olympic Games 2012, via making sure that the wildflower meadows in reclaimed east London flower on time, rather than earlier as they would naturally wish to do.

This small biological miracle is all down to Dr Nigel Dunnett and Professor James Hitchmough who have years of experience of encouraging marigolds, cornflowers and poppies in urban areas. On their doorstep is the wonderful experimental playground of the UK’s premier steel city; among its many horticultural wonders are the fig trees along the river Don, germinated from long-gone workers’ snap boxes, or picnic lunches, which germinated in riverine mud which was warmed by effluent from factories along the banks.

The Games have a quite extraordinary complement of green add-ons, including 6,200 trees, 9,500 shrubs, 63,000 bulbs, 250,000 wetland plants, 766,000 grasses and ferns and 650 bird and bat boxes. Plus the wildflower meadows. But these could have been tricky had Nature been left to herself. The great event is in August, Wild flowers by and large prefer July.

Enter Sheffield’s profs. Dunnett and Hitchmough have chosen cornflowers, marigolds, Californian poppies, tickseed, thyme, marjoram, viper’s bugloss and meadow cranesbill and sown them later than usual to ensure that they are in bloom throughout the Olympic and Paralympic Games. Dunnet says:

We are extremely encouraged and excited by the results from the sowings this year. To achieve this peak performance with a beautiful blend of colours at exactly the right time is no mean feat, and is based on many years of research and practical experience at the University of Sheffield.

And so say all of northern us.


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Salman Rushdie joins writers protesting New York library revamp

May 10th, 2012

Authors including Art Spiegelman and Mario Vargas Llosa send letter to Fifth Avenue library planning $300m restructuring

Major literary names including Salman Rushdie, Art Spiegelman and Mario Vargas Llosa are protesting the planned $300m restructuring of the iconic Fifth Avenue branch of the New York Public Library, saying it is “a misplaced use of funds in a time of great scarcity”.

A letter signed by more than 700 writers, academics and others was sent to the library yesterday, criticising plans to add a collection of books for lending to the reference library currently housed on Fifth Avenue and 42nd Street. The proposal includes moving the collections from two other branches to Fifth Avenue, adding more computers, more space and potentially a cafe. Up to three million books could also be removed from the library to a storage facility.

“NYPL will lose its standing as a premier research institution (second only to the Library of Congress in the US) ? a destination for international as well as American scholars ? and become a busy social centre where focused research is no longer the primary goal,” say the signatories, who also include Jonathan Lethem. “One of the claims made about the [plan] is that it will ‘democratise’ the NYPL, but that seems to be a misunderstanding of what that word means. The NYPL is already among the most democratic institutions of its kind. Anyone can use it; no credentials are needed to gain entry. More space, more computers, a cafe, and a lending library will not improve an already democratic institution.”

Others disagree: an editorial in the New York Times called the plans “both necessary and forward-thinking in this digital era”, and said that “though some library lovers want nothing to change, this plan could revitalise the library and make it as much a resource for the public as it is a research haven for writers and scholars”.

Designed by the architect Norman Foster, the renovation of the building on 42nd Street is scheduled to begin in 2013, with the reopening estimated to take place in 2017-8. Officials say the new library, which would be open until 11pm, will be visited by “millions more users”, and that this “enlivened, democratic hub of learning and creativity would be a symbol of rebirth”.

New York Public Library President Anthony Marx said his “absolute priority” was “to preserve the integrity of the library and its collections, as well as the unparalleled quality of the services we offer” in a piece for the Huffington Post.

“For the first time in more than three decades, the 42nd Street library will house a major browsable circulating collection in addition to its superb research collections. The formula is simple: more readers, plus all the books, materials, and services they need, will infuse the building with even more intellectual and creative vitality,” he wrote. “Some have shared concerns that this will compromise our commitment to research. We believe instead that the circulating library will complement and reinforce research, bringing even more readers into the building who will be able to more easily explore the unique research-level collections. Researchers, in turn, will be able to take advantage of the circulating collection.”


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New music: Trust ? Sulk

May 10th, 2012

Get your black clothes on, join the throng ? we’re going to sit down and nod around the clock tonight

As well as saying ridiculous things about “wax”, “erotomania” and “dense black vapor of speed, space and tears”, the press release for Toronto-based duo Trust stumbles on a fairly accurate description: “Trust is a pop hit factory buried in the mud.” While Robert Alfons and Maya Postepski aren’t exactly giving Xenomania a run for their money in the singalong stakes, there is a sense of pop melodies being dirtied up, not just on new single Sulk but throughout their debut album, TRST. Like Cold Cave or Crystal Castles, the pair make dark, chilly synth-pop that doesn’t necessarily make you want to dance but sit down and nod along, possibly while wearing black. Sulk is a strange mix of Depeche Mode-esque synth riffs mixed with Alfons’s murky baritone. It’s alluring but purposefully cold and distant. For the video ? premiered here exclusively ? we’re treated to slowed-down footage of “refreshed” revellers having a bit of a dance.

? Trust play the Great Escape Festival today and tomorrow. TRST is out
now via Arts & Crafts.


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Government confirms plans for electricity market overhaul

May 10th, 2012

Wide package of reforms to electricity market and water industry promised in Queen’s speech

The government has confirmed plans for “revenue support” to benefit nuclear power, through a complex new system of feed-in tariffs and long-term contracts as part of a wider package of reforms to the electricity market.

There will also be a shakeup of another system of privatised utilities, through a water bill that will make it easier for organisations to switch water suppliers and encourage new entrants into the market.

But the proposals set out in the Queen’s speech held no surprises, and few details of how the reforms will work in practice. On both sets of new regulations, large areas of policy detail remain unclear.

Some energy experts fear “contracts for difference” in the electricity market ? the centrepiece of the electricity market reforms ? may be too complex in practice.

The government said the system ? by which suppliers of low-carbon electricity, from nuclear or renewable sources, could sign long-term contracts of supply at a preferential rate ? “would provide more certainty of revenues for low-carbon generation and make investment in clean energy more attractive”.

Keith Allott, head of climate change at WWF-UK, said: “While it is great that the government have accepted the principle of legislating for carbon emissions, the way it is currently drawn up simply won’t work. You are not on a diet if you allow yourself 5,000 calories a day. You shouldn’t be surprised if it has no effect.”

As yet there is no clarity on how the price for such contracts will be set, and how long the contracts will be allowed to run.

John Cridland, director general of the CBI, said more detail was needed. “Business investment in low-carbon will only happen when the detailed market framework is in place. Today’s announcements are an important stepping stone,” he said.

Some welcomed the proposals. Nick Winser, executive director of National Grid, which is hoping to play a central role in brokering the contracts, said: “There is a lot of work to do to ensure we are ready to deliver these mechanisms and we remain committed to playing our part and working closely with the Department of Energy and Climate Change, the energy industry and other stakeholders to ensure they are delivered on time.”

Other aspects of the energy bill include an emissions performance standard that would prevent the construction of new coal plants emitting more than 450 grams of carbon dioxide per kilowatt hour; a capacity mechanism that is supposed to ensure security of electricity supply and prevent blackouts; and a new regulator for nuclear power, the Office for Nuclear Generation.

The water bill, which would reform aspects of the privatised water industry, is likely to attract particular attention given the drought crisis over much of England. The aims of the bill include stimulating the market for water resources, “potentially unlocking new sources of water supply and reducing the impacts of future drought”, and reforms to the ways in which rights to take water from rivers and underground sources are allocated.

However, it is unclear how these aims would be achieved. One of the chief problems facing water companies in the worst affected areas is the difficulty of gaining planning permission for infrastructure projects, such as new reservoirs and waste water treatment systems.

There was no mention of water meters, which some experts believe will be essential to saving water. Phil Burston, water policy officer at the RSPB, said: “It’s disappointing we won’t actually see a real draft water bill for some considerable time, which we consider a sad reflection on the priority government is giving water management issues.” He said the RSPB urgently wanted to see commitments on full water metering for households.

Rose Timlett, WWF-UK’s freshwater expert, said: “With half the country in drought and aquifer levels still resoundingly low, time is running out for the government to take action on water. It is enormously welcome that the bill includes powers to reform the water abstraction system ? which is currently unfair, out of date and a threat to our rivers and wildlife.”

She added: “The government also needs to ensure that the bill addresses the huge amount of water that is currently wasted, putting an end to the red tape that currently prevents water companies from installing water meters, even when it’s in the best interest of customers and the environment.”


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Old music: Scott Walker ? The World’s Strongest Man

May 10th, 2012

Scott 4 didn’t chart, but it showed Scott Walker at his warmest and most gentle

Scott Walker is the recluse’s recluse ? a singer and writer who went from teenage heartthrob with incredible hair to tortured soul in the space of four eponymous albums between 1967 to 1969. In the 43 intervening years he has released only four more “proper” solo albums, each more eremitic than the last (plus others of standards and country ballads he would rather expunge from history).

This is a man who literally avoids the limelight. When I went to see his avant-garde song cycle ? performed at the Barbican in 2008 by such luminaries as Damon Albarn and Jarvis Cocker ? Walker could just be seen at the back of the hall behind the mixing desk, shooing away the spotlight and hiding from the audience’s affectionate applause.

For many fans, 1969′s Scott 4 is his greatest achievement. It was the first to feature only his own songs and is arguably the most cohesive and satisfying effort because of that. But its commercial oblivion may have contributed to Walker’s withdrawal from celebrity. His first three albums reached No 3, No 1 and No 3 in the UK charts. Scott 4, originally released under the name he grew up with in Ohio, Scott Engel, did not even chart at all.

The World’s Strongest Man is perhaps the closest he got to writing a straight love song ? and yet it maintains the impressionistic ambiguity that characterises the whole album. By the time he wrote Scott 4 his use of outlandish metaphor and simile had cooled and his lyrics became less forced. As a result the songs on Scott 4 are not as melodramatic and all the more affecting for it. The velvety voice feels measured and relaxed and the arrangement is beautifully balanced, creating a feeling of unity perhaps missing on the three previous collections.

The song is permeated with light. Walker fills your head with effortless images that mingle regret with hope, loss with happy memories. “Again, again, again ? longing for belonging’s here again,” ebbs and flows on ripples of Hammond organ and strings. There is a warmth and gentleness that he seemed to find hard to come by at other times, both earlier with the theatrical Walker Brothers or in his later dark experiments. And all the time the voice is there ? the uncanny gift from which he seemed so desperate to escape ? working its magic.


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Saffron Rice Pilaf

May 10th, 2012

Saffron Rice Pilaf

When my friend Kerissa Barron first told me about this buttery rice pilaf, I couldn’t wait to try it. Then she told me it had saffron in it. Uh oh. For some reason, saffron is a spice that sort of tastes like soap to me. Not a big fan. But, I’ll try just about anything once, and in this case, thank goodness. I couldn’t stop eating this rice. Browned in clarified butter, with cinnamon, cardamom, and cloves, cooked in a saffron infusion, and tossed with nuts and raisins, this rice is the bomb.

Continue reading “Saffron Rice Pilaf” »


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Holding Bank of America to account | Amy Goodman

May 10th, 2012

A wave of shareholder activism is shining light on the shabby role of banks in the subprime crisis and financing dirty coal

Shareholder meetings can be routine, unless you are Bank of America, in which case it may be declared an “extraordinary event”. That is what the city of Charlotte, North Carolina called the bank’s shareholder meeting this week. Bank of America is currently the second largest bank in the US (after JP Morgan Chase), claiming more than $2tn in assets. It is also the “too big to fail” poster child of Occupy Wall Street, a speculative banking monstrosity that profits from, among other things, the ongoing foreclosure crisis and the exploitation of dirty coal.

North Carolina, which went for Barack Obama in 2008, is a swing state in this year’s presidential election. Current polls indicate the Tar Heel State is a toss-up. To boost its chances there, the Democratic party has chosen Charlotte to host this summer’s Democratic National Convention. In preparation, the Charlotte city council passed an amendment to the city code allowing the city manager to declare so-called extraordinary events.

The ordinance is clearly structured to grant police extra powers to detain, search and arrest people who are within the arbitrarily defined “extraordinary event” zone. The ordinance reads, in part, “It shall be unlawful for any person ? to willfully or intentionally possess, carry, control, or have immediate access to any of the following” and then lists a page of items, including scarves, backpacks, duffel bags, satchels and coolers.

Wednesday’s protest outside the Bank of America headquarters, with hundreds marching, was peaceful and spirited. The colorful array of creative signs was complemented by activists inside the meeting, who, as shareholders, were entitled to address the meeting. George Goehl of National People’s Action, who was inside, told CNN about Bank of America CEO Brian Moynihan’s reaction:

“Dozens of us were able to speak, but Moynihan mostly dodged, deflected and denied. He looked visibly uncomfortable the entire time.”

Many activists expressed outrage at the bank’s role in the subprime mortgage industry and the foreclosure crisis it helped spawn. As part of a federal settlement over widespread mortgage fraud, Bank of America agreed to hand over $11.8bn. Just two days before the protest, the bank announced it was contacting the first 5,000 of 200,000 mortgage customers who are eligible for a loan modification, with a potential decrease in their mortgage principal of up to 30%.

Last week, activists with the Rainforest Action Network (RAN) climbed 100ft to suspend a banner on Charlotte’s Bank of America stadium, where President Obama is scheduled to make his nomination acceptance speech on 6 September. The banner read “Bank of America” with the word “America” crossed out and replaced with “Coal”.

RAN is part of a broad coalition fighting the destructive practice of mountaintop removal. RAN executive director Rebecca Tarbotton told me:

“Bank of America is the lead financier of mountaintop-removal mining, which is a practice of mining which is really the worst of the worst mining that we see anywhere, essentially blowing the tops off of mountains in Appalachia, destroying people’s homes, polluting their water supplies. And that’s even before it gets into the coal plants, where it’s burnt and creates air pollution in inner-city areas and all around our country ? [it's] the canary in the coal mine for our reliance on fossil fuels.”

The broad coalition in and out of the shareholder meeting demonstrates a key development in Occupy Wall Street’s spring revival, and also foreshadows possible confrontations with the Obama re-election campaign this fall.

Obama responds to pressure. Look at the issue of marriage equality. In 1996, while campaigning for state senator in Illinois, Obama wrote he supported same-sex marriage. While campaigning in 2008, then US Senator Obama stated: “I believe that marriage is the union between a man and a woman.” This week, he told ABC News, “It is important for me to affirm that I think same-sex couples should be able to get married.”

Given the political climate, it is certainly brave for Obama to endorse marriage equality, especially just hours after the voters of North Carolina voted in favor of a state constitutional amendment that bans same-sex marriage. But he was once a community organizer, and no doubt recalls the words of Frederick Douglass:

“Power concedes nothing without a demand. It never did, and it never will.”

The LGBT community was organized and vocal, and the president’s position moved.

Those gathered inside and outside the Bank of America shareholder meeting this week ? homeowners fighting foreclosure, environmentalists, Occupy Wall Street activists ? will take note of the president’s change. They are sure to continue their struggles, right through the Democratic National Convention, making it truly an “extraordinary event”.

? Denis Moynihan contributed research to this column.

© 2012 Amy Goodman; distributed by King Features Syndicate


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Brownie-Bottom Coconut Chocolate Cream Cake

May 10th, 2012

First, I just wanted to remind you that Willow Bird Baking is a finalist for SAVEUR’s Best Baking and Desserts Blog and that there are 3 days left to vote if you want to — I’d definitely be grateful! You can find the link to vote on my blog post, linked below.

Next, I just wanted to remind you’ve been planning to make a ridiculous layer “cake” for awhile now. A “cake” that actually doesn’t include a single bit of cake, perhaps? One that does include brownies, coconut cream, chocolate mousse, whipped cream, chocolate bits, and toasted coconut? Maybe you didn’t realize that you were planning to do this? Now you know.

Sometimes less is more… sometimes more is more!


Brownie-Bottom Coconut Chocolate Cream Cake

Recipe by: Cobbled together from Epicurious, Pinch of Yum, and various other sources
Yield: 10-12 servings

Brownie Layer Ingredients:
1 recipe of your favorite brownies (baked in a 9-inch springform pan)

Coconut Cream Filling Ingredients:
1 1/2 cup half-and-half
1 1/2 cup coconut milk
2 eggs
3/4 cup white sugar
1/4 cup plus 4 teaspoons cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
2 tablespoons bittersweet chocolate chips (I use Ghirardelli 60% cacao)

Chocolate Mousse Layer Ingredients:
2 ounces semisweet chocolate chips
2 ounces bittersweet chocolate chips (I use Ghirardelli 60% cacao)
1/3 teaspoon vanilla extract
Pinch of salt
1 cup chilled whipping cream
2 tablespoons icing sugar
1/2 teaspoon gelatin
1 1/2 teaspoon cold water
1 tablespoon plus 1 teaspoon sugar

Whipped Cream Topping Ingredients:
3/4 cup chilled heavy whipping cream
2 tablespoons icing sugar
3/8 teaspoon gelatin
1 1/8 teaspoon cold water
toasted coconut

Directions:
NOTE: This cake sounds complicated, but is remarkably easy! If you can bake a pan of brownies and push some buttons on your microwave, you can make this baby. It’s even easy to divide up the work, since many of the steps can be done on separate days. You can make the brownie and coconut layer one day, make the chocolate mousse layer on day two, and top and serve the cake on day three. Enjoy!

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a medium microwave-safe bowl. Microwave it for 4-6 minutes, whisking well after each minute, until it’s thickened (I tried this microwave trick for the first time in this recipe, and it does work well if you’re short on time, though I think you might end up with a slightly better creamy texture if you whisk the mixture constantly in a saucepan over medium-low heat; not sure how long it’ll take on the stove with this volume, but just whisk until thickened.) Once the mixture is thickened, add coconut and vanilla extracts and the untoasted coconut and stir. Pour half of this filling over your brownie layer, sprinkle on the 2 tablespoons of bittersweet chips, and then pour the rest of the filling. Stick the whole thing in the fridge to chill until firm, about 2 to 4 hours.

Make the chocolate mousse: Place the bittersweet and semisweet chips in a medium bowl. Bring 1/3 cup cream to boil in heavy small saucepan or in a microwave-safe dish in the microwave. Pour it over the chocolate and let it sit for 2 minutes before gently whisking it to a smooth ganache. Cool to room temperature, stirring occasionally.

Place cold water in a small dish and sprinkle gelatin over it to soften for 10 minutes. Heat it for 30 seconds in the microwave and whisk it with a fork to dissolve the gelatin. In a chilled mixing bowl, beat 2/3 cups cold whipping cream and sugar in to stiff peaks, adding gelatin mixture halfway through. Fold the cream into the chocolate mixture and pour the mousse onto set coconut filling. Chill until set, about 6 hours or overnight.

Make whipped cream topping: Place cold water in a small dish and sprinkle gelatin over it to soften for 10 minutes. Heat it for 30 seconds in the microwave and whisk it with a fork to dissolve the gelatin. In a chilled mixing bowl, whip the cream and icing sugar to stiff peaks, adding gelatin mixture halfway through. Top the cake with the whipped cream and sprinkle with toasted coconut.

To read about my exuberant childhood insomnia, share about your own sleeping habits (because that’s normal, right?), get the link to vote for WBB as the SAVEUR Best Baking & Dessert Blog, and see more cake photos, please head over to Willow Bird Baking!

x-posted to food_porn, cooking, picturing_food, and bakebakebake

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Save the date: A food styling and photography workshop in Montreal

May 10th, 2012

Some time last year, I was approached by fellow blogger Mayssam Samaha of Will Travel For Food to see if I was interested in teaching a class in Montreal where she resides.

It was a crazy time for me as I was in the middle of writing my upcoming book, but I knew it was something I wanted to do in a city I have been eager to visit for a while. She patiently waited for me and today, I am thrilled to announce the workshop that I will teaching late this spring in Montreal.

Two full-day food styling and photography workshops at the SAT’s Lab. Please do check out this space even if you are not planning to attend the class. It’s amazing.

Here are the details:

When: June 16 or June 17, 2012, from 9am to 4pm.

Where: The SAT?s FoodLab, Montreal.

What: A 6-hour food styling and food photography workshop.

Cost: $300 for the 6-hour workshop (includes lunch).

Space is limited to 10 students per workshop.

The workshop will be taught in English.

Registration will open on Monday March 5th at 10am EST. To register, please visit Mayssam’s blog.

Will you join us?

Jaime King Jaime Pressly Jamie Chung Jamie Gunns Jamie Lynn Sigler