Saturday, November 25, 2006
Friday, November 24, 2006
Thursday, November 23, 2006
Turkey Day Random Ten
2. Holidays In the Sun- Sex Pistols
3. Handle With Care- Jenny Lewis
4. Tupelo Honey- Van Morrison
5. Doctor Jimmy- The Who
6. Kill All Hippies- Primal Scream
7. Baby, I Love You- Aretha Franklin
8. Smithers-Jones- The Jam
9. Riot Van- Arctic Monkeys
10. Twist- Goldfrapp
Bonus-
11. Part Of the Queue- Oasis
12. Lucky Star- Basement Jaxx Feat. Dizee Rascal
Tuesday, November 21, 2006
Gold-FINGA
Good Lord
I'm going to watch the 'Rio' and 'Hungry Like the Wolf' videos about 25 times each to erase this image from my brain. And I'm not sure that even the table-tossing scene in the latter is going to do the job.
For God's Sake, man, your wife is a supermodel! Let her do your hair. Look at how cute she looks! And let her pick out your clothes, since you obviously can't do it yourself. Do you think that Gela lets John leave the house looking like this? I'm not thinking so!
Sam and the Gene-Genie win big
Monday, November 20, 2006
Bridget
Obviously, I am a fan of the collected works of Helen Fielding.
Posh! Nice Hat!
(BTW, I thought the hat was fantastic. Phillip Treacy maybe? Could have done without the big string bow on the dress, however. And Becks? Don't wear sweaters. Weller could barely carry them off during his French-ciggie smoking, Style Council days, and you're not the Modfather, love. Just look pretty for the camera).
This? Is hysterical.
PopBitch brought us this seriously entertaining little story about Wolf Gillespie, son of Bobbie Gillespie and fashion stylist Katy England. Apparently Wolf recently got in trouble for doing something vaguely naughty at nursery school, earning him a scolding from his teacher. Instead of sobbing or throwing an appropriately melodramatic fit, the four-year-old reportedly shrugged and said, “It’s only rock & roll.”
Sunday, November 19, 2006
I Needed So Much More
Oooo, chocolate
Molten Chocolate Pudding
This pudding can be likened to a volcano. When you cut into it, molten chocolate 'lava' will erupt from the centre. You will need a pudding bowl with a capacity of 1.5-1.8 litres or small individual ramekins, and a lidded saucepan into which it or they will fit. The saucepan needs to fit in the oven.
For the molten centre
125g dark chocolate (70% cocoa solids)
15g butter
50ml double cream
25g caster sugarFor the pudding
200g dark chocolate (70% cocoa solids)
100g unsalted butter, at room temperature
100g caster sugar
6 eggs, separated
100g plain flour
40g cornflour
11/2; tsp baking powderFirst make the centre. Melt all the ingredients over very low heat. Pour into a small bowl, cover it and leave in the freezer for approximately 20 minutes until firm.
Preheat the oven to 180C/gas 4. Grease the bowl with a little butter smeared on its wrapper. Sift in a little flour and shake the bowl around until covered with a dusting of flour. Slowly melt the chocolate in a small bowl over hot water or in a microwave. Cream the butter and sugar in a large bowl with a wooden spoon for a minute or two until pale and fluffy. Then take a whisk and whisk in the egg yolks one by one. Whip the egg whites into soft peaks and reserve. Add the flour, cornflour and baking powder to the butter/sugar/egg mix and stir in with a wooden spoon. Fold in the melted chocolate, then the egg whites. Start with just a small proportion of the whites, then when the mixture has loosened up fold in the rest. Pour a third of the mix into the pudding bowl, then retrieve the chocolate from the freezer and lay the set 'plug' on top. Add the rest of the pudding mix. Cover the bowl with greaseproof paper and tin foil.
Place the pudding in its bowl in the saucepan and pour in water until it comes halfway up the bowl. Put the lid on the saucepan and bring to the boil on the stove top. As soon as the contents begin to bubble, place the saucepan in the oven for 1 hour. If you are making small puddings, bake for 30 minutes. You can also cook the puddings in a steamer. Take the saucepan out of the oven, extract the pudding from the bowl and leave it to rest for 15 minutes before serving with double cream or vanilla ice cream.