| An extraordinary event was acted out as
broom’s boys Brian and Mike mixed with milk chocolate. Cool Cullen came to
consulate a chocolate character, but the beautiful bunny beat back.
As both Brian and Mike were munching away the excellent ears of the hare, Arsenio Crumlum controlled his chocolate shop and |
found the ferocious friends. Consequently Crumlum crashed the chocolate character causing it to catch Cullen. So Brian’s break in was punished while Mike’s membership was missed. Both apologized to Arsenio and had to pay the bill. Interestingly enough, they even invented an interview about this intermezzo. (ALL) |
| (Muggle World) Egg-shaped entities entered the starry skies
over Southampton, scurrying soundlessly through the crisp clouds.
The strange sighting occurred to three harassed homeless men having a happy hour under the silent stars. Reporting their awful adventure to the local public and press, the three men meant to do their fellow folks a favour in warning them of the dreadful |
danger. However, most attentive authorities deduced dull hallucinations as the reason for the suspicious sighting. Bless them Muggles! We have confirmed cause to saucily suspect that magical folk evilly enticed Easter eggs to fly across the sky. Needless to say, nothing else happened, though, so we may secretly safely assume that no dumb Dark Sucker had their hands in that. (MF) |
Do You Smell What I
Smell?
– An Interview with a Chocolate Bunny
| (Arsenio Crumlum’s) It’s April. It’s Spring.
It’s Easter. It’s time for chocolate eggs, chickens and bunnies.
Especially for chocolate bunnies. And where in this or another world would
be a better place to find the perfect chocolate bunny for an interview
than Arsenio Crumlum’s, also known as the next Minister of Magic,
chocolate shop in Oxford? BC: Be more quiet, Mike. Nobody is supposed to know that we are here! MF: I’m sorry, I couldn’t have possibly known that there would be basket with Easter eggs standing next to the door! BC: Dear readers of broom, tonight we are in Mr. Crumlum’s chocolate shop in Oxford. MF: And we chose this time of the night to not disturb any possible customers who want to do their shopping at Mr. Crumlum’s. Oh, look Brian, a giant chocolate Easter egg, can I have it? BC: Later, Mike. We came here with the intention of… MF: …eating all this… BC: …no, of course not. We came here with the intention of conducting an |
interview with a chocolate bunny. MF: Right, almost forgot, interview first, eating later. BC: Exactly. Mike, have you already spotted an Easter bunny? MF: Brian, and there is no such thing as an Easter bunny. I thought your parents had told you so after last year’s Easter. BC: A chocolate bunny, I mean. MF: Oh, so sorry, mate. BC: Ah, there is one. Careful Mike, you don’t want to break… MF: Too late. BC: I’ll never go breaking in somewhere with you again. MF: Hush, Brian, our readers. What will they think of us. BC: Oops, sorry. MF: Now, chocolate bunny, what is it like hanging around in a sweet shop and being stared at by hungry customers? CB: … BC: Did it say something? MF: I didn’t hear anything. You try! BC: Being such a delicious chocolate bunny, I expect that life is very hard for you. MF: And short. |
BC: Yes, hard and short. CB: … MF: Did it say something? BC: No. MF: May I? BC: Yes, of course. MF: Mr. chocolate bunny sir, do you mind if I taste a bit of your ear? CB: … MF: I think it doesn’t mind. Mmh, you’re delicious, Mr. chocolate bunny sir. BC: Do you mind if I try a bit of your other ear? CB: … BC: You’re right, Mike. It really is delicious. MF: Yes, heaven on earth… There’s no need telling you that Mr. Crumlum showed up at precisely that moment and caught Mr. Culles and Mr. Flatley right in the act of munching away his chocolate bunny. Of course, they had to pay for the bunny and got their bottoms smacked. So, dear – especially young – readers, remember to always ask the owner before you start eating a chocolate bunny instead of the chocolate bunny itself! (ALL) |
Cooking and Slicing
| Easter
Feast Easter is yet another occasion in the year to give you the perfect excuse for cooking in abundance and feasting until you look like a little ton and your buttons all strain against the fabric. Or, if you don’t go with over-abundance, you might want to try Harriet Kettle-Stove’s delicious Easter feast that will not only give you fun in cooking but must be eaten with a lot of time at hand. Enjoy eating, and you’ll find a whole new world open to you! Dear cooks-to-be, So Easter is here at last and I am sure you are eagerly awaiting my Easter feast ideas. If you had bought my book of recipes at Christmas as I suggested, you might already be inspired and if not – buy it as an Easter present. Anyway, our feast consists, as all good feasts do, of three courses. For starters we will have Cheese and Tomato Bread This is the perfect spring starter for your Easter feast, and yet sophisticated and with a touch of Italian to satisfy even the most scrupulous gourmet. You need 9 oz self-raising flour, 1 teaspoon baking powder, 4 eggs, 2 tablespoons oil, 2 tablespoon tomato purée, 5 oz strong Cheddar cheese, grated, 6 sun–dried tomatoes, chopped, 1 tablespoon fresh basil leaves, chopped, salt and pepper. You need to grease and line a tin, of course, and then plunge straight into the dough-making. Sift flour and baking powder into a bowl, then beat in the eggs, the oil, and the tomato purée. Only then add all the other ingredients and mix well. Season it to your taste, but be careful and don’t overdo the salt. Bake the loaf for about 45 minutes, then turn out on a wire rack to cool. You and your gests will love it! This has to be followed by something decidedly easterly, and what is more Easter than little lambs and ducklings and bunnies? No, we won’t have all of them, but we will have Little Mutton Pies Those pies are the very height of luxury, especially when served |
with new
potatoes and a crisp green salad. For the pies, you need 174 pint red
wine, ½ pint lamb stock, 12 oz lean lamb, finely chopped, one onion,
peeled and finely chopped, 8 oz mushrooms finely chopped, 1 teaspoon
chopped fresh thyme, 1 teaspoon chopped fresh parsley, salt and black
pepper, 1 lb prepared puff pastry, beaten egg for glazing. Reduce the wine by a third by boiling it, then stir in the stock. Add the meat, onion, mushrooms herbs and spices, bring to the boil and let simmer for 30 minutes. Strain off the gravy and reserve and leave the meat mixture to get cold. Roll out the pastry and use 8 small dishes. Fill in half of the pastry. Divide the meat mix equally. Put a dessertspoonful of gravy onto each pie. Put the lids onto the pies, but don’t forget to make a steam hole in the centre of each. Brush well with beaten egg. Bake for 35 to 40 minutes, until the pastry is crisp and golden. Heat the remaining gravy and pour a little into each pie through he steam hole. Believe me, this’ll take the biscuit! As we already said it’s lambing time, the perfect dessert is Shropshire Lambing Cake You need 4 oz margarine, 4 oz sugar, 32 beaten eggs, 8 oz self-raising flour, 2 level teaspoons mixed spice, ½ teaspoon cinnamon, ½ teaspoon ground ginger, salt, 2 oz sultanas, 3 fluid oz milk and water, mixed. Oh, and a greased tin, of course. Cream the fat and sugar in a bowl until light and fluffy, then beat in the eggs. Sift together flour, spices, salt and fold everything into the mixture, then add fruit and enough liquid to make a soft dough. Bake for 20 minutes, the reduce temperature and bake another 40-50 minutes – but cover the top once it gets dark. Cool in the tin for 5 minutes, then turn out. You can either enjoy it plain or add some butter. I certainly do hope you and your family enjoyed the Easter feast. If you have any good ideas, send them to us, we might consider publishing them. Perhaps they will even appear in my next book. Ta-ta for now, yours, H. Kettle-Stove |
Horticultural Horrors
| Easter is fast approaching
What would Easter be without any tips and tricks from broom’s leading gardening expert Leslie Pagana Greenacre? Therefore, although she had been very far ahead of us, we managed to catch up with her and convince her to provide another of her Easter specials. Dear gardeners and Easter fanatics, isn’t it lovely out there? No dead birds and no dead cats that died of mad bird disease. This year you can grab all the |
eggs you can get, cook them and hide them outside without any
fears of animal illnesses! Your garden should be ready if you have acted according to the last edition of Horticultural Horrors. If you are lucky there are already some leaves on the bushes so that you can easily hide the coloured eggs. If there aren’t, there will be no reason to worry. Just take some moss and construct a little nest with it. In it you can comfortably place all sorts of Easter presents and gifts. And of course, you can plant your own |
nest by sowing grass or wheat seats into pots – a little
late now, but you will remember it for next year, won’t you?! In it you
can place one or two eggs, depending on how bit the pot is and how much
grass is in it. Naturally, you can just nick a bit of grass from your
neighbour’s garden, but make sure that he won’t detect you doing so, best
do it when he or she is in church. Look at your garden now, didn’t we turn it into there perfect Easter paradise? Happy Easter to all of you out there in the cold, (LPG) |
Sudoku
Happy Easter, Severus and have fun with our little treat!
The Best Eggs in England
| (Oxford) When a town has twice the letter that resembles an
Easter egg most, it must be the centre of British Easter eggs. We are on a
quest to prove this extraordinary statement true. Easter eggs are either real eggs, boiled and fancifully coloured – the magical kind might even whistle or squeak –, or they are made of chocolate and come in all sizes and variations. And these, truth to tell, are our kind of Easter eggs. We love them all, the tiny sugar-coated ones, the marzipan ones, the chocolate ones with |
little icing symbols on them, those filled with the most delicious creams and jellies, those made of sugar alone and those filled with nougat. Sweet Easter eggs delight us beyond measure. Every year, we hunt for the latest development in sweet eggs – but this year, we found it, the paradise of Easter eggs. Not only do you get every kind of egg you can think of, but you will also, on request, get your personal Easter nest made for you. Even when you come into this land of Eden for the first time, your innermost wishes concerning sweets will be known to the ingenious owner. | You won’t find jelly eggs if you don’t like them, but perhaps
a coffee-filled egg you’ve never come across before but which is the
perfect taste for you. And of course, this heaven of eggs is in Oxford,
and its owner is the wonderful, kind Arsenio Crumlum. If you still lack
eggs (it might be a little late now, though), drop by and buy some. And if
it’s really too late for this year’s eggs, try Arsenio’s chocolates. They
are nothing short of a revelation to your taste buds. Happy Easter to you!
(BC&MF) |