This is why I don't watch Eurovision

Although, I think England will struggle to come up with something better.

Thanks again to Simon for this.

Tell 'em about the honey, mummy

BLABBERMOUTH.NET - OZZY OSBOURNE Addicted To UK Breakfast Cereal 'Sugar Puffs'?

Forget Top Cat…

…here's the Sabs



Thanks to Simon for this one!

Don't hold your breath

From BLABBERMOUTH.NET - System of a Down guitarist, Daron Malakian, has told MTV.com that Scars On Broadway, the band he formed with SOAD drummer, John Dolmayan, is not a side project:

There's no talk of SYSTEM doing anything," Malakian told MTV.com. "We're not planning on doing anything. If anyone's holding their breath for a SYSTEM record, they're going to turn blue and pass out. It's a long ways away, if it ever even happens. We don't even talk about it — none of us. This is my band right now.

The Scars On Broadway album is due for release after the summer.

Well, what do you know?

MacUser: News: BBC on iTunes

Auntie stays mum about iTunes

MacUser today:

Apple and the BBC have declined to comment on a report that claims that BBC TV programmes will be available from next week on the iTunes Store.

It would certainly get around iPlayer's limitations on the download service being Windows only.

Green books from DK

The Bookseller reported today that Dorling Kindersley is leading the way ahead in ethical and environmental publishing with a new range of books. The Made with Care series aims:

…to represent publishing best practice on a wide range of green and ethical standards. The books will have no jackets, instead featuring unbleached board covers that are 100% recycled.

They will be printed on FSC-certified paper, use vegetable inks and environmentally friendly glues, and be bound using energy-saving "in-line binding".

Okay, unless you work in publishing, you may not find this as interesting as I do.

Punks not what?

Punks Not Dad hail from Cardiff and was formed by anarchic dads and members of Railroad Bill, legendary Skiffle group from the area.

From Morfablog a couple of weeks back:

Some men buy motor bikes, some have unfortunate dalliances with younger women; Chris and Dan form a punk band.

Vegan Chocolate Torte

This is gorgeous and it is vegan! Recipe is from Rose Elliot's Vegan Feasts.

Serves 8-10
For the base
100 g/31/2 oz/ generous 1/2 cup vegan plain chocolate (bittersweet chocolate)
175 g/6 oz/2 cups vegan digestive biscuits (Graham crackers)
For the top layer
200 g/7 oz generous cup vegan plain chocolate (bitter-sweet chocolate)
2x125-ml/4-fl oz packets soya cream (Elmlea works well too, helps it set better too)
1 tablespoon rum
chocolate curls and/or icing sugar (confectioner's sugar), to decorate, optional

1. First, make the base. Break the chocolate into pieces and put them into a bowl set over a pan of gently simmering water, the bottom of the bowl above the surface of the water, and leave for a few minutes, until the chocolate has melted.
2. Meanwhile put the digestive biscuits (Graham crackers) into a polythene bag and crush with a rolling pin to make crumbs. Put these into a bowl and add the melted chocolate. Mix well, then press into the base of a 21-cm/81/2 inch loose-bottomed cake tin (cake pan). Chill in the fridge while you make the top layer.
3. Break the remaining chocolate into the bowl in which you melted the chocolate for the, base and melt over simmering water as before.
4. Add the soya cream and rum to the chocolate, then whisk thoroughly until the mixture has cooled and thickened a little. Pour on top of the base and smooth the top.
5. Cover the top of the tin with foil or a plate then chill for at least 3 hours. It must chill thoroughly – 12-24 hours is not too long – and make sure it is well covered so that it doesn't pick up any flavours from the fridge.
6. When you are ready to serve, remove the sides of the tin (pan), leaving the Torte on the base, then slide it – still on its base for safety – onto a serving dish. Decorate with chocolate curls and/or a sifting of icing sugar (confectioner's sugar), if using.

Two Bean Chilli

I've just made a pan of veggie chilli for our dinner tomorrow. I've started using a couple of varieties of beans instead of brown lentils and kidney beans, or VeggieMince and kidney beans.

1 tbs olive oil
1 onion, chopped
1 tsp hot chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried mixed herbs
1 clove garlic, crushed
1 red pepper, diced
250g mushrooms, quartered
1 tin chopped tomatoes
Tomato puree
1 tin kidney beans
1 tin pinto beans
200ml vegetable stock, mixed with large tsp of Marmite

1. Fry the onion until soft, add the garlic, spices and herbs and cook for 1 minute
2. Add the diced pepper and stir fry for a couple of minutes before adding the mushrooms and continue to stir fry for a few minutes
3. Add the tomatoes, puree, beans and stock, bring to the boil and simmer for 20 minutes.
4. Serve with some rice or whatever else takes your fancy…tortillas, jacket potato…

You can use as many varieties of beans as you like, really.