Rowan Derryth's Virtual Adventures
Ok, so I’ve been remiss! I can barely keep up with my required writing, let alone write a personal blog! But I do have many many thoughts and ramblings that are unfit for ‘official’ public consumption, so will try to use this a bit more. And what better time to start than Halloween!
Especially since I didn’t escape entirely unscathed from my harrowing assignment to cover The Village of Nyght for the last issue of Prim Perfect. Thankfully the incomparable PJ Trenton was around to provide me with assistance – and sustenance – when needed:
See the whole story on pp. 66-69 of this issue of Prim Perfect, as well as many other other fun Halloween Haunts for you to visit!
Now, TONIGHT, at 6pm, I hope you’ll tune in to Radio Riel to enjoy the re-launch of Radio Riel Players, with some spooky tales read by myself, PJ and the fabulous Tricia Aferdita. We might even have a tale from Miss Riel herself, who is handling all the creepy production! I’ll read Poe’s “The Tell-Tale Heart”, while PJ reads “The Raven”, and Tricia will offer “A Ghost Story” by Mark Twain. And you can come enjoy these American classics at a listening party at Harmony Cafe in Avalon – costumes welcome!
UPDATE: You can now download the show here, in case Halloween has ended too quickly!
Finally, for a little mixed reality, you guys deserve a Halloween treat! And since I can’t bake these for you myself, here is my recipe for the most delicious pumpkin cookies (or biscuits if you are in the UK)! You can make them with pecans, walnuts, or chocolate (light or dark), or go mental and all of the above. And if pumpkin is hard to come by (as it is for many Europeans), butternut squash will substitute beautifully. Enjoy!
Pumpkin Chocolate Chip/Pecan cookies (biscuits)*
1 1/2 cups mashed pumpkin
1 cup white sugar
3/4 cup vegetable oil
3 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon salt
1 tablespoon vanilla extract
optional: 1 cup milk chocolate chips (I used Cadbury’s) and/or crushed pecans or walnuts. Raisins might be good too, or chopped dark chocolate!
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Add flour mixture and mix well.
Add vanilla and your mix-ins (chocolate and/or nuts)
Drop by spoonful on greased cookie sheet and bake at 350 degrees F/175 degrees C for approximately 10 minutes or until lightly brown and firm.
*While canned pumpkin will work, it is hard to find in the UK and, admittedly, not quite as tasty as fresh. Tesco and other fine food shops sell small culinary pumpkins at this time of year, and they are fairly easy to cook. Simply cut in half, scoop out the seeds (rinse them, toss them in yummy herbed salt or curry powder, and toast them!), then cut up into chunks, and submerge in a pot of lightly salted water. Boil until soft when poked with a fork, then scrape out the soft flesh. Drain if needed and mash like a potato! You’ll end up with 2-3 cups of fresh pumpkin, which freezes well.