Friday, 29 September 2017

A Portrait of Old Stile Press

Hidden along the English/Welsh border is a small publishing company called Old Stile Press that is dedicated to creating beautiful artist's books. Founded in 1979, Old Stile is a two-person business that is remarkable for its longevity, the sheer quality of the books it publishes and its loyal customer-base of bibliophiles around the world.
Nicolas and Frances McDowall started Old Stile in 1979. The name comes from a bookplate designed by artist Robin Tanner, famous for his etchings, featuring a stile in the shape of an H.
Browse the books from Old Stile Press BROWSE NOW
Old Stile's stunning artist's books are now available via our marketplace directly from Old Stile themselves. Frances was kind enough to describe how their business works.
Frances & Nicolas McDowall of Old Stile Press
"We are sometimes described as a fine press but that seems a bit precious," she said. "We produce books to be beautiful but we mainly work with contemporary artists. Artist's books are what we produce. In the old days, a private press may well have had a wealthy owner but there are just the two of us doing this.
"My husband, Nicolas, is the designer and the printer, I look after the business side from accounts to sales and packing the books. We work together to decide on the text we will use for a book and what artist we will work with.
"Our books almost always feature text that has been previously published and is now out of copyright. The decision around the artist is the really important part. We have grown to know a lot of artists. We visit galleries and exhibitions where we meet them.
"We have had several letterpress printing presses over the years. They go in the garage. When we started, they were being thrown away. No one wanted them. Rag and bone men had them.
"When we publish something, the largest print run might be around 300 copies and the smallest could be a single sheet of paper. A typical print run is 150 to 250 copies.
"We cook, we eat, we design books. There are always books spread across the dining table."
"Our best customers are libraries. The British Library and the National Libraries of Wales, Scotland, New Zealand, Switzerland, the Universities of Oxford, Cambridge, Manchester and Edinburgh, many of the finest libraries of the US including the Library of Congress. The University of Iowa buys everything we produce - they are often used as reference books in their graphic design program. Our books have been used in presentations by the Library of Congress.
"We have a rambling house on a hillside near Tintern Abbey in a place called Llandogo. There are lots of pictures on the wall as we have many friends who are artists. The office is crowded with packing materials, the garage has stacks of paper. We are located just inside Wales and the River Wye is close by. I like to think William Wordsworth was walking through our fields when he wrote his poem about Tintern Abbey. The grandchildren come and play. Sometimes they look at books, sometimes they don't. We cook, we eat, we design books. There are always books spread across the dining table."
"We were having coffee at home once when a man walked up the drive. He was the librarian from the Thomas Fisher Rare Book Library in Toronto. He was visiting the UK and decided to look us up.
"There is a community of small presses. Barbarian Press in British Columbia are good friends. We exchange some very long emails with them. There's Russell Maretin New York, and Rampant Lions Press in Cambridge. We often see these small presses at book fairs such as Oak Noll Festival in Delaware or Oxford's Fine Press Fair but we don't travel so much now."

Featured Books from Old Stile Press

Seven Facts about Old Stile Press

  1. Old Stile has published two bibliographies - The Old Stile Press in the 20th Century (2000) and The Old Stile Press... The Next 10 Years (2010).
  2. Nicolas and Frances married in 1963 and lived in London until discovering a house in Monmouthshire that seemed the ideal location for the small press.
  3. Their first book was The Ballad of Judas Iscariot by Robert Buchanan with art by J Martin Pitts. The poem was accompanied by 15 linocuts. Buchanan (1841-1901) was a Scottish poet, novelist and dramatist.
  4. Located within a couple of miles of Tintern Abbey, Old Stile has actually published Wordsworth's famous poem - Lines Composed a Few Miles Above Tintern Abbey, on Revisiting the Banks of the Wye During a Tour, July 13th 1798. Hand-printed in 2001, the book was designed by Nicolas and used paper created by Frances.
  5. Poetry is a reoccurring theme in Old Stile Press books. In 1994, they published an edition of The Ballad of Reading Gaol by Oscar Wilde with images from Garrick Palmer, one of Britain's finest wood engravers. In 2003, they published the Laugharne Poems by Dylan Thomas featuring wood engravings and linocuts by John Petts.
  6. Old Stile also publishes miniature books. Examples include Be Still: Twelve Haiku from the Valley of Wye (56 x 72mm) and Psalms 23 & 150 (78 x 55mm).
  7. Old Stile's early archives were purchased by the Lilly Library at the University of Indiana where they are now housed.


Coffee & Kahlúa Crazy/Wacky Cake


Coffee & Kahlúa Crazy/Wacky Cake

 
Ingredients
  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil 
  • 3/4 Cup brewed coffee (cold or room temperature)
  • 1/4 Cup Kahlúa
Directions
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour coffee and Kahlúa over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite chocolate frosting or sprinkle with powdered sugar.  Enjoy!

FROSTING RECIPES:

Tips: 
If you don't have/like Kahlúa, use 1 cup of coffee.

You can double the recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing AND for cupcakes (adjust baking time for cupcakes).  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  

Although I have not used Gluten Free flour mixes for this recipe, many people have use it for the Original Chocolate Crazy Cake, and it turns out wonderful! "Yes it is yummy and very moist. It even works with gf flour mixes!"


A Lovely Picnic With Friends

Oh what a lovely day it was
The weather warm and sweet
Packed with friends we cherish
No better folks could you meet
We barbequed dogs on the grill
Out in the bright sunshine
Enjoying the open sky to eat
A meal that was truly fine
Burgers too were grilled just right
Topped with onions and stuff
Just simple tasty scrumptious food
Without a lot of unnecessary fluff
Deviled eggs so perfectly made
With a sprinkle of paprika on top
A delicious blend of flavors
That really truly hit the spot
It was a day we will remember
Good food, good friends together
Can’t ask for a more relaxing time
With the gift of perfect fall weather!
Marilyn Lott
Art Michael Hague



Monday, 25 September 2017

Autumn Leaves

The autumn leaves swirl to the ground in their millions.
Gold, russet, ochre, burnt umber, and deep vermillion.
Down to the ground, the dying leaves flit and flutter; 
On to the grassy bank, the pathway, and into the gutter.
Some of the colours of the leaves are deep and so very rich.
Whirling along the ground, some leaves tumble into the ditch.
A thick layer of multicoloured leaves now carpets the earth,
Leaving the trees bare, in readiness, for next spring’s rebirth.
With changing leaf colours, many people love this time of year,
But, that summer is well and truly over, it is now perfectly clear.
The many colours mixed together are a magical sight to behold;
I love the shades of yellow, crimson, sienna, and ruby red, so bold.
Some leaves are mottled, with two glorious colours or more;
Adding to the fabulous display, which now lies upon the floor.
Children love nothing better, than to frolic through the fallen leaves;
When workmen collect them up, they’re left feeling very aggrieved.
Even though the weather is getting cold, the colours look so warm.
Fiery reds and oranges, and golden hues, like those of ripened corn.
Photographers find this time of year, so very evocative and inspiring;
The spectacular displays before them, they spend much time admiring.
As the season draws on, the once vibrant colours begin to dull and fade.
Soon, all that is left are brown leaves, which once boasted brilliant shades.
When leaves first change their colour, they create much admired foliage,
But with age and weather, over the coming weeks, there is much spoilage.
I love the dark green leaves, with their edges tinged with a brilliant red.
But, alas, those colours will fade, now that the leaf is no longer being fed.
The crisp, bright colours can offer cheer on even the very dullest of days,
But in our minds, we know it won’t be long before winter comes our way.
Angela Wybrow
Art Maggie Vandewalle


Kültür Tava Photography


Kültür Tava added a new photo.
2 hrs


Friday, 22 September 2017

Baked Broccoli Cheese Balls

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
You'll be surprised how much broccoli is crammed into these! They certainly don't taste healthy - but they are. They are juicy and moist inside, golden on the outside, they stay pretty round after baking, and are gorgeous to serve as a vegetarian main or as bites! Serves 3 - 4 as a main. Recipe video below and Gluten Free option in notes.
Servings: 3
Calories: 374 kcal
Author: Nai


Ingredients
  • 2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)
  • 1 cup panko breadcrumbs
  • 2 eggs
  • ¾ cup shredded cheese (Cheddar, Colby or Tasty cheese are my usual)
  • 2 shallots / scallions , finely sliced
  • 2 cloves garlic , minced
  • ¼ tsp salt
  • Black pepper
  • Olive oil spray
Garlic Lemon Yoghurt Sauce:
  • 2/3 cup plain yoghurt
  • Zest of 1/2 lemon
  • 1 tbsp lemon juice
  • ½ garlic clove , minced
  • 2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 200C/390F (all oven types).
  2. Line tray with baking / parchment paper. (Note 2)
  3. Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
  4. Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.
  5. Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
  6. Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!
  7. Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.
Recipe Notes
1. This can be made with fresh or frozen broccoli. If using fresh, you'll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes. 

Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well. 

2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked. Can be made ahead, form balls, then refrigerate (not freeze), then bake later. 

3. Pictured in the photo in post with: Lemon Rice Pilaf and quick sautéed kale (tear off a few handfuls of kale, rip leaves off the tough centre stem, tear into bite size pieces. Saute in a bit of oil with a handful of pre shredded carrots (I always have Just Veg from Woolies on hand), season with S&P and finish with a sprinkle of crushed almonds.

4. GLUTEN FREE OPTION: Sub breadcrumbs with 3/4 cup almond meal. 

5. Nutrition is for 1/3 of the recipe which is a meal size serving (for an adult). Gluten free option: increases to 387 calories, carbs decreases to 17g.