HAUNTED LOVE - LOVE UNDERWATER
So much love for these girls. S/O to Stinky Jim and Team Round Trip Mars
EVERYZEBRA DANCE NOW!
Hadley posted this. I don’t know its origins, but I love it.
Charli XCX - Stay Away (live)
Love this song ever so much. This is a great version, too.
Austra - Spellwork (by DominoRecords)
I can’t wait to see Austra at Laneway this month.
“AVC: You’ve mentioned the Smashing Pumpkins’ Mellon Collie And The Infinite Sadness as a kind of model for the album. Was there anything specific about it that inspired you for Hurry Up, We’re Dreaming?
AG: Not really. I wasn’t really inspired by the songs of that album, but more by the aesthetic. When I was a teenager and I first had that album in my hands, I was like the happiest kid on the planet because I was waiting for the album for so long. I missed school to be able to go to the record store and wait in line in the morning to buy the album. Once I had it in my hands, I was listening to it over and over, nonstop, for one month. We don’t do that anymore with records because there’s so much stuff out, there’s so much information. You can be excited about one album for 20 minutes, but then there’s something new coming out. It’s kind of a big jungle, and I feel lost. I don’t know what to listen to nowadays. This album is kind of a tribute to the way we used to listen to music back in the day.”
Here’s a picture of a piece of the vegan chocolate coconut ganache tart I made this afternoon. I decided it was succesful half way through my piece and that I should take a photo!
I’m not much of a cook, really, so I wasn’t expecting this experiment to turn out.
I wondered if ganache could be made with coconut cream/milk, so I Googled it. Turns out it can. I used non-lite coconut milk.
Base:
Smash up Arnott’s Nice biscuits and mix with melted vegan spread (e.g. Olivani), like you’re making a cheesecake base. Push it into your pie dish. I used a stainless steel bowl and lined it with foil, so I could lift it out and cut it into slices. Put it in the fridge to set.
Ganache:
1:1 Coconut cream/milk (not lite) and vegan dark chocolate.
Break the chocolate up in a heat-proof bowl and ignore it for a while.
Heat the coconut cream/milk in a pot until it’s just about to boil, but not boiling. Take it off the heat and pour it over the chocolate in the bowl. Leave it for a couple of minutes and then stir with a fork until the chocolate has melted and it’s all mixed.
Pour the ganache over the base and set for at least a few hours in the fridge.
If I made it again, I think I’d slightly up the chocolate to milk.
