Going into a show with the lightest understanding of what it may entail, definitely leaves for an interesting experience. What I took away from my brief reading of The Here and This and Now on the Theatres website, was a comment on society, and our reliance on things to experience life (never rely too heavily on a Kindle related comment for context). The play itself was a layered look at the business world, and the effect it can have on the physical world, interspaced with character discussions of thier experiences with happiness; past, present and potential happiness.
The plays core revolves around McCabe, a pharmaceutical company who specialise in “Me To” lines of drugs. Products which were revolutionary months ago, and now have a slight spin to separate from the original. Products that rely upon Salesmanship and “likeableilty” to succeed in a saturated market. It tracks those connected to the company Pre, during and post- event. The story begins at break neck speed with four characters yelling “CAPTIVATE” and “DESTROY” whilst moving around the stage before moving directly into a two person conversation, I found myself focusing on Nial in an attempt to add any context or back story to what I was hearing.
The story has three key segments; The Away Day, Helens Presentation and McCabe’s Promotional Video. It’s a plot I don’t wish to decode too explicitly, as I feel it’s intended to impact you on a unique and personal level. There are elements of Orwell and King in the second part, and parallels to stories like Never Let Me Go in the final section, or in the least the ethical questions contained within Never Let Me Go.
There are parallels to what Black Mirror has attempted to do with its comments on society. Sometimes dark and poignant, very human and current. It’s difficult to pin down and define, calling instead for dissections and debate over drinks directly after. I worry that it is dreamlike, in that the more you try desperately to grasp at what you experienced in the last two hours, the more it escapes.
Tickets for the show come in at £15 (£11 for concessions), with it running until March 25th.
The Theatre Royal Plymouth gifted these tickets as part of thier Blogger Scheme, as always the words and opinions are completely my own.
I love fudge, two of my favorite really indulgent bakes are my Chocolate Fudge Brownies, which I brought with me to my first blogger event, and a Chocolate Fudge cake heck, Fudge was one of my recommendations in last years Fathers Day Gift ideas post. When the opportunity to work with a local fudge brand on a baking post presented itself I jumped at the chance.
I was given a couple bags of The Devon Fudge CompanyStem Ginger Fudge, and when playing about with ideas I settled on a sweet and gooey cookie with white chocolate. I felt the flavor pallet was subtle enough to really hero the Stem Ginger Fudge.
I flicked through my go to baking cook books: Saved By Cake – Marian Keys and The Humming Bird Bakery Cookbook. I settled on the White Chocolate Macadamia Cookies (with a few small alterations): Recipe:
300 g Sugar
2 large Eggs
1/4 tsp Baking Powder
1/2 tsp Vanilla extract
100g White chocolate
125g Stem Ginger Fudge
Preheat your oven to 170 C
Cream the butter and sugar until fluffy and light yellow in colour, gradually add the eggs.
Add the vanilla extra. And slowly fold in the flour and baking powder.
Fold in the white chocolate, usinf an ice cream scoop portion out your cookies on a baking sheet. Add pieces of chopped Fudge to the cookie’s, avoiding the edges.
Cook for 12-15 minutes. Less time allows for a gooier cookie, and longer allows for a more solid biscuit.
A couple small tips:
– I used any sugar I had left, the benefit of demerara/brown sugar is the sweetness and the colour it adds to the bake. I’m a lazy Baker, so on occasion I make do. The original recipe called for a 100g caster sugar to 200g light brown sugar.
– adding the Fudge at the end allows for an even distribution amongst the cookie’s, avoiding the edges stops any Fudge escaping out of the cookie.
– I omitted the pinch of salt from the original recipie, your call.
I actually Instagram Storied the whole baking process when I made this on Saturday, Im loving Instagram Stories right now (evidenced here) and if you wanted to give me a follow I’m over on: Maytooctober
What do you think? They went down very well, my family made thier way through the batch in about three days!
Thank you to the Devon Company for the gifting of thier fudge. If you haven’t tried them yet, they run competitors where you could win a bag of fudge over on thier Twitter from time to time.
on the lovely Nicoles blog. The post made me giggle, and I thought rather than mimicking the post completely I’d put a different spin on it.
So, here we go:
You will become a full blown assistant. I helped with one wedding many years ago, and I’ve already booked three days off for week day weddings.
You’ll become a model. Not necessarily the fun sophisticated type, but the lighting/new techniques/ new lenses kind.
You’ll learn about Composure, Rules of Thirds, Typespace and all sorts of other things you won’t be able to explain.
You are a gofer / packhorse. I carry lenses, tripods, go searching for a bouquet or father of the bride on a fairly regular basis.
You’ll really appreciate photoshop. Not the body morphing version, but the perfecting-each-image from-so that a couple will just be happy. Goodbye fire extinguishers, blinking eyes and assistants in the background hello; flawless images.
You know how to rock layers. After many sunset and star scape shoots you know how to wrap up warm, and stay warm. It is completely worth it when you are alone on the moors, with the stars overhead and meteorites flashing across the sky.
There are more photos of you, than there are of the pair of you. Until you force him to take approximately 726 selfies with you.
You pimp his business endlessly to your colleagues, friends, strangers you meet in a bus stop….