Silver in Seattle

Dear Readers,

When Whimsy goes on holiday, the sugar and sweet tweesthetic (twee aesthetic) is replaced by something more punky. Something, frankly, more akin to BEDLAM and so it is that I bring you news of a most excellent breakfast spot in the heart of Seattle's Belltown.

We stumbled on this coffee shop and for jet-lagged travellers it's opening hours of 6am to 9pm make it a very warm and welcoming place.

Not only were the two guys manning the shop kind and friendly, they were incredibly hard working and actually genuinely make the best toast ever! For this cafe sells simply: coffee, toast and desert making it my kind of establishment.

It also does a fine line in unusual interior decor and you could happily sit for hours staring at the ephemera suspended from and perched on the ceilings, walls and shelves.

I had a cafe au lait and the cinnamon swirl toast. Oh my goodness - the toast is one inch thick and thickly buttered with a velvety deep cinnamon swirled throughout the melt in your mouth brioche.

The crust was dusted in golden cinnamon sugar and they served it with a little pot of nutella on the side. My mouth is watering just thinking about it! I want to go back for more!

If I lived in Seattle I think BEDLAM would become one of my number one haunts. It's location on second avenue is super-cool. Second Avenue is one of those streets that no-one tells you about, but where you can find all of the greatest bars and local bistros and, of course as we now all know, a super-fine breakfast establishment. (There is also a kind of scary punk record shop nearby, but that's another story.)

Not only is there free wi-fi, there is also a host of paperbacks for you to borrow on the stairs and an upstairs snug with comfy chairs and lots of space to hang out.

In a city famous for its coffee, maybe it's best not to stress over where you can get the most amazing super-fine aeropressed cuppa, but rather stumble on a genuine neighbourhood favourite and let your jetlag pass as you gaze at punky art and write your postcards.

Caffeinated love from,
Whimsy x

LAPS (Letter-pressed Ajax Penumbra Shortbread) in honour of Ajax Penumbra 1969

Dear Readers, 

It is a truth universally acknowledged that when one returns to blogging after a rather long time, one must return with a tale of Whimsy! And boy oh boy what a tale of Whimsy this is... 

Regular readers will recall the triumph of cake and book that was the Penumbra Party that launched Atlantic Book's publication of the extremely marvellous Mr Penumbra's 24-Hour Bookstore by Robin Sloan. Oh, how I LOVED that book and that party, so imagine my unutterable joy when a special orange envelope bearing the sign of the Society of the Unbroken Spine arrived on the doorstop of Whimsy! 

I opened the envelope with trembling fingers, excited to have communication from the book store of my dreams! Mr Penumbra aficianados will know the importance of Gerritszoon to the entire world of books (I mean, even the quickest google will show you the extent to which Sloan has created a labyrinth of meanings, questions and queries through this font) so you may well be able to put yourself in my shoes and experience the same jaw-dropping, glittering joy that I did when my very own piece of Gerritszoon was attached to the note form Sloan himself in a packaging containing a beautiful slim hardback of the prequel to Mr Penumbra's 24-Hour Bookstore - Ajax Penumbra 1969. 

As you would expect, Sloan is a stickler for detail (as every good book seller and writer should be) so additional delight was created by the fact that my very own piece of the five hundred year old typeface was the letter 'D'. 

Look! It glows! Anyway, so this wonderful gift got me thinking - howe could I show my love for Ajax Penumbra through the medium of baking? The only way truly to connect would be through typography and, luckily for me, I had just the perfect tool to do this... 

Allow me to introduce the creation of LAPS: the Letter-pressed Ajax Penumbra Shortbread. 

To re-create this recipe you will need:

200g unsalted butter

200g '00' plain flour

100g cornflour

100g icing sugar 

1 x teaspoon vanilla bean paste / one vanilla pod 

grease proof paper

caster sugar to sprinkle on the shortbread 

1 x copy Mr Penumbra's 24-Hour Bookstore

1 x copy Ajax Penumbra 1969

A set of cookie cutters 

A special Japanese cookie imprinting letter set bought in Japan by my SIBF so you would have to ask special permission to borrow from me if you're serious about making these LAPS!

Set the oven to 160 degrees and line two baking trays with greaseproof paper. 

Split the letters for your Japanese Letterpress set and spell out Ajax and Penumbra.

Sieve all of the flours and icing sugars together in a large mixing bowl. 

Add the butter and the vanilla paste and, using a wooden spoon, cream the mixture into a dough. 

TIP: the nature of this recipe makes the dough incredibly short (!) so you might find it goes through a very flaky stage before forming the dough. Don't be afraid of kneading it into a ball after the initial mixing. 

When you have a dough resembling the above, wrap it in clingfilm and refrigerate for fifteen minutes. This will really help when you roll out the dough. 

In the meantime, create your words using the Japanese Letterpress! 

Take the dough out of the fridge, discard the clingfilm and set it between two sheets of greaseproof paper. Roll the dough out between the greaseproof sheets until it is about 5mm thick. 

Cut into shapes (I like hearts and stars the best) and then apply the Letterpress!

It's like magic!!! The words come out beautifully and the cookies look truly amazing! 

Would Mr Penumbra approve? I do hope so! They are truly bespoke LAPS! 

Put in the oven and bake for approximately twenty minutes - it's probably a good idea to check them after fifteen minutes as the mixture is so short that it can turn quite quickly. You do want them to be golden before you remove them, but you don;t want them to burn.

I like this 'Double Penumbra' the best, I think!

Transfer the cookies to a wire rack to cool and then drench them in caster sugar while they are still warm.  

 Style with your favourite novel and prequel and stack'em high!

Curl up in a chair with a cup of tea, a book and several LAPS and you have the recipe for a blissful Sunday afternoon! 

I'm off to San Francisco in the summer to walk in the steps of Ajax Penumbra, so will be back with news of the book store superstar anon. 

In the meantime, 

Festina Lente, 

Silver Whimsy x 

Whimsy is Radical!

Dear Readers, 

It has often been said that Whimsy is Radical. 

Well, maybe it hasn't *often* been said, or possibly even said by anyone other than me, but in this post I intend to demonstrate the radicalisation of Whimsy! 

A coupe of weeks ago, I received an email from Luke at THE RADICAL TEA TOWEL COMPANY explaining that he would like to give me a RADICAL TEA TOWEL. Those regular readers amongst you will be aware that I am a big fan of tea towels, and that indeed Sally and Dave from TO DRY FOR have long been Friends of Whimsy. Anyway, I checked out their website and thought some of the RADICAL tea towels were mighty fine. These are my favourites: 

I'm not 100% sure how Emmeline  would feel about having her face on the washing up, but whatever spreads the message and all... (I got my form to write her name in capital letters in their exercise books on International Women's Day and quizzed them on her name every day for a week. I felt a bit bad at the variations in spelling, but at least they know Ms Pankhurst's name and what she did.) 

ANYWAY, I think THE RADICAL TEA TOWEL COMPANY are a great company and they have an excellent range of tea towels. I was THRILLED when I received my tea towel in the post, and I have to say it really got me thinking. Not only does it have a quotation from 'He wishes for the Cloths of Heaven' by Yeats (which has the doubly fantastic versatility of rendering it a classroom teaching aid), but it also made me sit up and question the carbon footprint implications of baking. 

I've been ruminating on this ever since and it's made me think about lots of issues arising from baking. I know that a vegan cake would have a lower carbon footprint, but then what about all the extra ingredients that make up for the dairy and what about the packaging? If you use hyper-local ingredients, a low cooking temperature, minimum dairy and make a cake that will last for a long time does that make it vaguely equivalent to a dairy free cake, or is it just as bad? Clearly, the imaginary vegan cake with all produce bought locally would be the best option, but this isn't a vegan baking blog, so I've tried to come up with something that has a low carbon footprint but still contains some (minimum) dairy products. Also, I suppose you could quite easily make this recipe vegan by replacing the butter with vegan margarine and the milk with almond milk and you could try leaving out the egg and see what happened. BUT if I'd have done that I would have had to buy almond milk and vegan margarine (both in their packaging) and surely the purchase of those products rather than the use of what I already had would have added to the carbon footprint of this particular baking adventure? 

As blueberries are in season at the moment, I thought I would make them my starting point. If you use berries that are in season and buy them from the Farmer's Market, then there is hardly any packaging and the produce has come directly from A to B so there is less carbon involved in the delivery of the product. This is our local London Farmers' Market in Whamps:

Goes without saying you should be walking to the Farmers' Market. Also, whilst there purchase organic eggs directly off the farmer along with some milk. Again, there is less packaging, less transport and therefore less carbon if you buy directly from the farmer. I found this article: 'Where's the impact of a home-baked Cake?' really interesting about the carbon intensivity of eggs when looking into all these issues. For the rest of the ingredients (150g plain flour, 125g fairtrade caster sugar, 2 teaspoons corn flour, 100g butter, half a teaspoon baking powder, one egg, 100g light brown sugar, 50g almonds, 50ml milk, 100g flaked almonds - recipe grace a Dan Lepard in the Guardian) I tried to use what I had in the cupboard to avoid more purchasing and therefore more carbon footprint creating, and I had recently purchased organic almonds from our local healthfood store, Peppercorns: 

hence the almond content in this recipe. I can't find any online data about the carbon footprint of almonds and whilst I would imagine it's quite high if you buy them from an independent shop at least there will be less delivery, packing and transport implications. Also, I already had them so it made sense to use them rather than waste them... 

Anyway, for the recipe: start off by making a blueberry jam - put the blueberries, 100ml water, two teaspoons cornflour and 50g caster sugar into a pan and gently heat until the mixture thickens, looks like goo and has split oozing blueberries in it.

 This could be used by itself as either a jam or a hot blueberry sauce to go with pancakes or drop scones - YUM. If you just made this then it would be a v low carbon footprint, but not a cake. So...

...next, make the base for the bars. Stir the ground almonds, flour, baking powder and remaining fair trade sugar together in a bowl and then rub in the butter. (Note the low quantity of butter in this recipe to keep the footprint minimal.)

Rub in til it resembles breadcrumbs - as there are almonds in the mix, this is a very rich, crumbly base. Beat the egg and sort of stir it into the mix to create the dough/pastry for the base. It's quite a wet base.

Pat it into your tin (I used a brownie tin - Dan Lepard says to use a 20x20 cake tin but mine worked fine.)

The third layer - the topping - is made by simmering the milk, honey, brown sugar and almonds together in a pan.

 It takes merely seconds to heat it through until it is a sticky, slightly thick topping that looks like this:

Then the fun part comes with assembling the layers! Put the blueberry jam/compote on top of the base and the sticky almonds on top of the jam.

Et voila! Bake in the oven for 35 mins (relatively short baking time) at 160 degrees (relatively low oven temp), take out and leave to cool completely before cutting up. The almonds should be golden and the jam will be bubbling up slightly over the edges if it's ready.

Then for the fun part: STYLING YOUR BAKE THROUGH THE MEDIUM OF MINI-FLAGS! Long time Readers will know of my love for the mini-flag. Imagine the fun I had making these sloganistic ones:

FYI there isn't a spelling mistake in the above flag, it's supposed to be the anarchy sign on the A which, admittedly, is an extremely teenage thing to have done but there we go. (I had to explain this to my brother in law who thought I'd tried to cover up a spelling mistake, so I'm explaining it to you, Dear Reader, in case you too are labouring under this misapprehension. Incidentally, b to the l also informed me as I was doing this RADICAL BAKING photo shoot late last night that the truly lowest carbon footprint cake may well be PETITS FOURS as they were baked in the residual heat of 18th century cooling ovens. Although the carbon footprint implication of time travel is probably quite high.)

 Whimsy DOES love Radical Tea Towels, Dear Reader. Do you?

 My question to you: DOES this constitute as a 'low carbon cake'? Answers on a post card please...

And thus it ends. Many thank to Luke from THE RADICAL TEA TOWEL COMPANY  without whom this particular blog post would have never come about. It really has made me think. And I'm not sure what to do about the whole thing. But I do suggest you check out this blog: Charlie Bit My Tofu for interesting and lively ruminations on vegan food.

Love from Radical Whimsy! x