Hello! It is I, the Most Erratic Newsletter Writer Alive™. I considered starting this with an apology (again) explaining why I hadn’t written in so long (again), hoping to cement my identity as the ever-repentant yet lovable Canadian. But I decided to forgo the condolences today because I am a weary woman in need of rest. And by weary I mean that I didn’t get my requisite 10 hours of sleep last night and I’m feeling a little delicate (lazy, irritable) at the moment.
I’ve struggled to write these past few months, which I’m sure is some form of karmic justice that’s been years in the making. I’ve done the math and it looks like the length of my drought is directly correlated to the hours I’ve spent callously laughing at video compilations of people falling in public. My writer’s block is at best bizarre, and at worst, hugely concerning for someone who enthusiastically describes themselves as “Writer!” in their Instagram bio. But let’s chalk it up to the unpredictable rollercoaster that is the creative process, rather than a moral debt that is being paid for my unsavoury Youtube search history.
Anyway, think that’s enough vulnerability from me for this decade (see image below). How are you doing? I hope you’ve been staying safe and getting vaccinated. I’ve been quiet here on Spilt Milk and Instagram and I have to say I really do miss chatting with you all. Whether it’s sharing recommendations, exchanging memes, or having to defend myself from the unsubstantiated accusations that I’m “not a real Marxist” - I’ve missed it all! My plan is to be more consistent with this newsletter, so over the coming months I’ll be experimenting with the length and structure of Spilt Milk to see what works best for me, and you! If you have any ideas for what kinds of recommendations you’d like to see and how often you’d want to get them, please drop me a line; I would so love to hear from you!
Now, onto the recs! But first, a visual representation of me and all of my other Secretive Scorpio Sisters:
RECS
In an effort to “try something new for once” and “live a little” (not my quotes), I’ve decided to do away with my former newsletter categories and lump all of my recommendations under the nebulous and highly original heading: “RECS.” One day - when this pandemic is behind us - I’ll have enough strength to admit to myself that this is the exact moment I reached rock bottom. But today is not that day! So here are some things you should check out this week:
LOUD
Reggaeton might be one of the most popular music genres in the world, but do you know anything about its origins? LOUD is a new podcast from Spotify Studios and Futuro Studios that charts the little-known and often misunderstood history of reggaeton. You’ll start in Panama - to understand how the reggae and dancehall scene laid the foundations for the genre - before bouncing to NYC, Puerto Rico and beyond. It’s a fun and completely fascinating listen, perfect for reggaeton lovers, history buffs or anyone with a pulse.Nobody Will Tell You This But Me
This book had me laughing out loud and curling in the fetal position on my bed sobbing. Journalist and TV writer Bess Kalb takes enormous creative liberties in this quasi-memoir as she traces the profound, complicated and touching connection with her grandmother. It’s unlike anything I’ve ever read and I can pretty much guarantee you’ll like it.Food Waste (*screams into the abyss*)
The Love Food Hate Waste team reported a 43% drop in household food waste during the 2020 lockdown! But as the world opens up and we find ourselves returning to our busy, pre-pandemic lives (where you can no longer get away with the Zoom work uniform of “professional on top” and an “absolute free-for-all from the waist down”), levels are once again skyrocketing. We’re spending less time at home, buying more takeaways and eating out more often, which is all contributing to this sharp rise in waste. Click through to this post below to learn more about what’s happening and check out my previous newsletter where I share loads of tips n’ tricks for reducing food waste at home.We Need To Talk About Money
Another memoir (what can I say, I’m living vicariously through other people in 2021) by journalist Otegha Uwagba. Through a blend of personal history and cultural commentary, Otegha offers an unflinching assessment of our complex - often ugly - relationships with money, and her specific experiences with it as a Black woman living in Britain.For a Better World
If you want to learn more about the world of fair trade, this podcast is a great (and accessible) place to start. Released early this year by the Portland-based non-profit, the Fair World Project, For a Better World takes a deep dive into Nestlé’s catastrophic decision to drop the fair trade certification on their UK KitKat bar. You’ll gain a basic understanding of what fair trade means (in theory and practice) and the discussions with farmers, workers and activists will illustrate the truly devastating impact of Nestlé’s actions. Episodes also feature hopeful interviews with people and communities who are building alternative models for a more just and sustainable food system. The show has got me shopping a little more thoughtfully and it might just do the same for you.Ful Mudammas
This Palestinian ful mudammas recipe from YouTuber Nadia Gilbert has been on heavy rotation for me this summer. It’s simple, filling, affordable and ridiculously delicious (also plant-based!).La Brega
Can’t stop won’t stop talking about Futuro Studios - the small but mighty (and astonishingly prolific) production company who I mentioned above and also discussed in a previous newsletter where I waxed eloquent about their podcast Suave. Futuro is hitting one home run after another and I am just scrambling to keep up. Offered in both Spanish and English, this Futuro + WNYC Studios show La Brega tells the “stories of the Puerto Rican experience” and seamlessly weaves together investigative journalism with personal narrative. This episode on PR’s Levittown suburb is particularly good, and perfect for any design lovers or 99% Invisible fans.The sheer relatability of this tweet:
Blackout
Remember when you thought I’d shelved my aggressive campaign to get people listening to fiction podcasts? Well consider it unshelved (“Siri, is unshelved a word?”). The clever minds behind the scripted drama Blackout graced us with a second season this summer and now that it’s over I will spend the remainder of the year dressed as an Italian nonna in mourning. For those unfamiliar with the show, the first season starred Oscar-winning actor Rami Malek and told the chilling story of the moment the power grid went down across the nation, the suspicious conditions by which it happened and the societal chaos that ensued. Season two follows a new character, Wren (voiced by Aja Naomi King of Shondaland), and her own struggle for survival. If you’re looking for a - I mean not fun but certainly interesting escape - this is it.
THIS CHOCOLATE CAKE RECIPE
Do you drift off to sleep each night privately fantasizing about the iconic cake from the cinematic masterpiece Matilda? You’re in luck. This is a rich, dark chocolate olive oil cake from HRH Nigella that gives Miss Trunchbull a run for her money. I’ve made it on several occasions this summer and it’s been a crowd pleaser every time (note: you can make it GF using ground almonds but I just use all-purpose flour). I shed a quiet tear with each bite, which I’m not necessarily saying is a healthy reaction to cake but the world is on actual fire right now so we’ve got bigger fish to fry. For any sickos reading this who “don’t have much of a sweet tooth,” you can lightly dust the cake with icing sugar and serve it with fruit. For the rest of us, here’s a simple chocolate glaze that you can drown the cake in, which takes this dessert from luscious to downright decadent.1 cup (~125g) icing sugar
2 tbsp cocoa powder
2-3 tbsp milk
1/2 tsp vanilla extract
Directions: Sift the icing sugar and cocoa powder into a mixing bowl. Add in your vanilla and milk and whisk until fully incorporated and smooth. Add more or less milk depending on how thick you’d like your glaze (note: I used oat milk, so the consistency might be different if you’re using something else). Once the cake has cooled pour the glaze on top, and after it’s dried sprinkle it with sea salt flakes. Here’s a real-life photo of me serving it to my esteemed guests and colleagues:
Well I think I’ll end it with that highbrow cultural reference. Stay safe, take care of yourself and eat the cake with or without the glaze (it’s your life I guess). As always if you like what you’ve read and want to share this newsletter with a friend (or enemy) I would be so grateful!
Sending love,
Arielle