A twofer this time. Part 1: Beetle Bailey Cream 6 parts single (whipping) cream 2 parts Lyres American Malt 1/2 part thin Chocolate syrup (e.g. Monin, or the now discontinued Alchemy Divine) Combine and stir to mix. I am reliably informed that it tastes at least as good as a certain named Irish Cream. Serve as-is or... Part 2: YB35 (because it is 2/3 of a B52) 15 ml Lyres Coffee Liqueur 15 ml Beetle Bailey Cream Pour the Coffee Liqueur into a shot glass or shot martini glass. Gently spoon the Beetle Bailey cream on top so that it forms a distinct layer. The result is rich, slightly sweet, and full of the caramel malt coffee you would hope for in such a drink. As I did not have any orange-based not-spirits to hand, this is where I stopped, hence the YB35. If you were to add a third layer of such, I would then call it a Valkyrie (the XB-70).
(End credits, Excel Saga) Yes, today I have a very sad tale to share in my cyanography experiments. You remember last time, I shared this: Well, I have experimented further with inkjet photo paper, and made some very unpleasant discoveries along the way. The first is the streaking - without using a non-contact application method, I am not going to avoid it. The gel surface is just too fragile. So if I want to persist with this, it will be out with the air-brush. I somehow doubt I am going to find spray-cans of cyanotype sensitiser, after all. The second is in washing. Because there is no cellulose for the Prussian Blue to bond with, the washing inevitably destroys the image, meaning that you cannot preserve the image long-term. This also means that you end up including the un-exposed chemicals in the scan, which adds considerable grain and loss of contrast - especially in the high-tones of the inverted image. This second issue is essentially insoluble, which is a pity, as it would h
Churchill Rd Raclette - Delendale Creamery For this one I have one clear instruction before we begin. Pick up the cheese, step away from the cheese-board, and get thee to the kitchen. This is a cheese that needs - possibly even demands - some heat. Now I know the kitchen is a bit of a foreign place for the cheese-lover - I mean what use is there of fry-pans or cook-pots? Bear with me though, this journey is worth it. Before we begin, I'm going to take you on a small flight of fancy. Imagine, if you will, that an honest English Cheddar decided to take a holiday on the Continent, and found itself in Switzerland. Maybe seeking some great waterfall to encounter a perilous foe, it instead meets a sweet and charming Emmental. Romance blossoms, the Cheddar settles - foe forgotten, and the two have a child. Roll forward a dozen years and a few more, and this is Raclette. The bitter-edged teenager child - probably miffed that Cheddar failed to find and defeat that foe. Raclette is a cheese