My Scottish mother used to make "Empire" biscuits.. She told me that they were originally called German biscuits but we're rebranded during the First World War. I'm a London resident also currently in Scotland in Inverness.. Love the windows of Scottish bakers.. Good luck with the novel..
Oh I bet Regula Ysewijn would be able to tell us all about this — there is nothing about British baking she doesn’t seem to know (if only I could work out how to tag her)
But which tutorial please. Like you, I gave up with Scrivener but tried again the other day as it seemed mad not to use it. Was it Lauren on the link? Thank you!
Absolutely loved this - only mild concern is the human sausages ….. assuming intended for human consumption as opposed to…. 😳😉 enjoying your updates very much so thank you.
As Scot living in Ireland....it's the 'morning roll' that you had the haggis & omelette in that is the icon ...crisp on top (some like them really well-fired but not my preference) - need to be fresh each day - very open texture inside. A Lorne sausage (usually known as sliced, flat or square sausage rather than it's 'Sunday' name) is the best pairing ...but probably prefer the traditional less healthy, 'who knows what it's made of' variety- generally made from beef (components...better not to ask) - every butcher does them. Some also do a round flat sausage which tends to be pork rather than the square beef. If you are in Ulster, it's cousin is Veg Roll... a round sliced pork sausagemeat with a suggestion dried vegetable through it. Finally - love an empire biscuit.... but in Ireland they are German Biscuits...(understand the no empire part...not sure about the German part). Enjoy Dunoon!
Ah yes i am well familiar with the morning roll, which beats a floury bap hands down in my opinion. Introduced my niece (some Scot she is) to the well-fired variety this weekend, “burnt” was her verdict, and the square sausage — I wrote a book on UK breakfast culture a few years ago that took in all such delights (see also, hogs pudding from the West Country!). I wanted black pudding in my roll but they’d run out sadly… you’re lucky that you’re in the land of some really superb bp, particularly down south (not so much Clonakilty, nice as that is — what was that smoked version that one a Great Taste supreme award a few years ago?)
Scrivener is brilliant, but totally agree that learning how to use it isn’t. I’ve had it for many years and although I’m sure I hardly use any of the features I wouldn’t be without it!
Hope Wilf ok. I’m now craving something sweet and there’s nothing in the house that will do, but there is rhubarb in the garden…
I think a biscuit can be short, even if a circle can't.
I was bamboozled by your poster for the rhubarb festival in Dunoon in July. The Scottish rhubarb season must begin just as it ends in England. And I'm in the Deep North. Newcastle to be exact. Just around the corner from Pink Lane Bakery.
We have had to give up Mackies for reasons of high cholesterol, so very jealous of you tub-in-three-nights - but maybe not of the tablet flavour.
Love everything about this (especially the Lazarus moment - put that in one of your novels) apart from the egg and buttered cabbage. Need to investigate Scrivener.
My Scottish mother used to make "Empire" biscuits.. She told me that they were originally called German biscuits but we're rebranded during the First World War. I'm a London resident also currently in Scotland in Inverness.. Love the windows of Scottish bakers.. Good luck with the novel..
Oh I bet Regula Ysewijn would be able to tell us all about this — there is nothing about British baking she doesn’t seem to know (if only I could work out how to tag her)
Ah - that might explain why they are German Biscuits in Ireland
This has made my year. Scrivener convert! I’m actually taking the day off to celebrate by eating all the things you most like while you work
I knew I could rely upon you to be the worm in the apple of my achievement (ie admitting I was wrong about something)
But which tutorial please. Like you, I gave up with Scrivener but tried again the other day as it seemed mad not to use it. Was it Lauren on the link? Thank you!
Always here for you
Absolutely loved this - only mild concern is the human sausages ….. assuming intended for human consumption as opposed to…. 😳😉 enjoying your updates very much so thank you.
As Scot living in Ireland....it's the 'morning roll' that you had the haggis & omelette in that is the icon ...crisp on top (some like them really well-fired but not my preference) - need to be fresh each day - very open texture inside. A Lorne sausage (usually known as sliced, flat or square sausage rather than it's 'Sunday' name) is the best pairing ...but probably prefer the traditional less healthy, 'who knows what it's made of' variety- generally made from beef (components...better not to ask) - every butcher does them. Some also do a round flat sausage which tends to be pork rather than the square beef. If you are in Ulster, it's cousin is Veg Roll... a round sliced pork sausagemeat with a suggestion dried vegetable through it. Finally - love an empire biscuit.... but in Ireland they are German Biscuits...(understand the no empire part...not sure about the German part). Enjoy Dunoon!
Ah yes i am well familiar with the morning roll, which beats a floury bap hands down in my opinion. Introduced my niece (some Scot she is) to the well-fired variety this weekend, “burnt” was her verdict, and the square sausage — I wrote a book on UK breakfast culture a few years ago that took in all such delights (see also, hogs pudding from the West Country!). I wanted black pudding in my roll but they’d run out sadly… you’re lucky that you’re in the land of some really superb bp, particularly down south (not so much Clonakilty, nice as that is — what was that smoked version that one a Great Taste supreme award a few years ago?)
https://hughmaguirebutchers.com/en-gb/products/smoked-black-pudding
Scrivener is brilliant, but totally agree that learning how to use it isn’t. I’ve had it for many years and although I’m sure I hardly use any of the features I wouldn’t be without it!
Hope Wilf ok. I’m now craving something sweet and there’s nothing in the house that will do, but there is rhubarb in the garden…
Totally in awe of 17k words in 9 days. Keep eating the icecream ....
Ironically
Pride comes before a fall — wrote this last night, now have to take Wilf to the vet so today may be a write off
Oh, no! Poor Wilf. Hope only a minor ailment.
I think a biscuit can be short, even if a circle can't.
I was bamboozled by your poster for the rhubarb festival in Dunoon in July. The Scottish rhubarb season must begin just as it ends in England. And I'm in the Deep North. Newcastle to be exact. Just around the corner from Pink Lane Bakery.
We have had to give up Mackies for reasons of high cholesterol, so very jealous of you tub-in-three-nights - but maybe not of the tablet flavour.
Thanks so much for the link, Felicity! There is much to be discussed about what we all buy in foreign supermarkets ☺️🇫🇷👍
“Human sausages”? Adventurous!
💜 Wilf
Love everything about this (especially the Lazarus moment - put that in one of your novels) apart from the egg and buttered cabbage. Need to investigate Scrivener.
Kāren!! Is it the cabbage or the egg? I based it on a NYT recipe but without dill as who knows where you get fresh dill round here…
Ha ha. Love white cabbage and love egg but somehow the combo... I'm prepared to give it a go, tho.
Writing result 10/10
Travels with Wilf 10/10
Food intake…eating like a local has to be a 10/10!
Tablet ice cream scored the extra points.
Well done you.
Poured down with rain all night here on the IOW where I have been partaking in a ‘mini-break’ next to the sea in Freshwater Bay.
Truly delightful
Still raining now, hoping it will clear soon for the ferry and my drive back to Uppingham, Rutland.
I will look out for venison lorne sausage next month but I think I'll swerve on the tablet icecream!
I can’t tell you how good it is — plain milk with little chunks of tablet. Nicer than the vanilla I think, less rich oddly
For a moment I assumed you were refering to the lorne sausage then I realised that would be a unique variation!