

Miss Elmira Ravenhurst was a school teacher in the small town of Doornail in the foot hills of the Serra Nevada Mountains in California. Fourteen years since the discovery of gold, and five years since a steamer ship docked in San Francisco carrying a cargo of death and the end of the world. The ship carried a plague of the living dead. Grey fleshed corpses that should have been buried six feet under, their flesh rotten off the bone as they infested San Francisco feeding off living flesh. Now the country was at war with a plague of un-dead zombies in the west as war raged between North and South.
Elmira had dreams that were broken when her fiancée was eaten by a pack of zombies on a supply run to Sacramento. The children solemnly listen to lectures with wide eyes as she walks back and forth the heavy ring of keys at her side jingle with every step. A bell rings in the distance and Miss Ravenhurst, mouth set in a grim line, uses the keys to open a small door in the tidy little school house. The door opens on a tiny room with a hatch leading to an escape tunnel underneath the town. Elmira ushers the children through, dabbing at tear stained faces as the children march down the tunnels to safety.
Elmira locks the hatch as the last child disappears down into the escape tunnel. The iron key gripped tightly in her hand as she scans the walls of the room. Guns, ammunition, wickedly sharp blades and machines of copper, brass and glass fill the walls. Miss Elmira Ravenhurst smiles grimly as she reaches out for her favourite guns. Miss Elmira Ravenhurst, spinster, teacher, and ruthless zombie hunter stepped out from the school house raised her rifle and aimed as the first zombie shambled along the dirt road.
Dear little Miss Elmira Ravenhurst is listed in my etsy shop.
Blue Skies (coconut ice squares)
Ingredients:
2 cups desiccated coconut
½ cup caster sugar or icing sugar*
¾ cup condensed milk
Blue food colouring
Instructions:
Line a square pan with baking/greaseproof paper.
Mix the sugar, dried coconut, and condensed milk together in a large mixing bowl. The Mixture will be quite stiff once thoroughly mixed.
Add a small amount of blue food colouring to the mixture, mix until you achieve an even colour.**
Press the mixture into the pan gently then top and press with the other mixture.
Place in the fridge to set for 30 minutes then cut into small bars with a sharp knife.
Wrap the coconut ice with waxed or greaseproof paper and store in the fridge in an airtight container.
*I used caster sugar as I didn’t have any icing sugar in the house. I like the gritty texture the sugar adds but Matt says I’m weird.
**I used blue food colouring but If you prefer a more traditional looking coconut ice then divide the mixture in half and add red food colouring to one half of the mix to make it pink. Press the white half of the mixture into the pan before pressing the pink on top.
cook's notes: It's a super simple no cooking/baking recipe that I slapped together after reading through several different variations of recipes. In the end I threw everything together and took notes all the while. I may also have got food colouring all over my hands and on my chin... I'm a total klutz. I think there is a room to add a bit more of this or that to alter the consistency of the coconut ice, it is a sticky mixture but by keeping in the fridge it keeps it from falling apart... and it can be hidden behind the lettuce.
Why blue skies? Ever watch Dollhouse? If not you should, It's a reference to something Echo says as Taffy the thief. Yeah I'm a geek, but you probably knew that already.
Caleb the imp is small and lonely little creature, prone to mischief, bouts of melancholia, lover of fairy tales and converse shoes. He is a tiny bit huffy and stubborn, but you didn’t hear that from me. He is wicked, and sweet, a charmer and a procrastinator. He has a way of generating messes that make you forget about the job you were meant to be doing. Caleb love listening to fantasy stories of broken knights, hysterical dragons and forgotten magical realms, and watching epic fantasy movies and shows like Game of Thrones, Conan, Camelot, Legend of the Seeker and Labyrinth to name but a few. Did I mention he loves shoes? Because he really loves converse shoes, he won’t go to a home without any chucks in the house, and may drive his owner to buy more and more shoes. He says the shoes are his pets and his friends.
You must be careful if you own Caleb for you might come to harm tripping on carefully arranged piles of converse. He mostly means well, honest, but Caleb is an imp and that means trouble no matter how many shoes you own.
Ingredients:
2 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
3 cups rye flour
1 1/2 -2 cups bread flour/plain flour
1/2 cup cornmeal (semolina)
Directions:
Soften yeast in 1/2 cup warm water.
Stir in the sugar and let stand until frothy and bubbly.
In large mixing bowl combine the yeast/water with 1 cup warm water with molasses, salt, oil and rye flour. Mix in the plain (bread) flour until the dough is smooth and elastic.
Knead the dough and then let it rise in a covered greased bowl until it’s doubled in size.
Punch the dough down and shape into 2 large round loaves or 6-8 small rolls.
Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
Let loaves rise in a warm place until doubled.
Bake loaves at 190C (375F) for about 30 minutes (20 minutes for small rolls) The crust will make a hollow sound when tapped lightly.
Serve warm with plenty of butter.
Cook’s notes: my recipe is the combination of a few different recipes from food.com and a clone recipe for Outback Steakhouse’s bread. I would have used the recipes I found exactly but I only had a cup and a half of plain flour to add to the bag of dark rye flour I bought from Caudwell’s mill. I’ve not strayed too far from the recipes other than I used Billington’s natural molasses sugar (a very dark brown sugar as I had no molasses).
I’ve heard that the bread will freeze very well but we ate it all up before there was a chance to freeze it.