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Felt - Forever Breathes the Lonely Word Music Album Reviews

Each Sunday, Pitchfork takes an in-depth look at a significant album from the past, and any record not in our archives is eligible. Today, we revisit the misanthropic pop perfection of the indie British band’s sixth and best album.
In November 1986, a writer for NME visited the flat of indie-pop enigma Lawrence. The mononymous musician lived in a quiet suburb outside of Birmingham, England, alone except for a collection of records, a set of first edition Kerouac paperbacks, and enough cleaning products to stock a small hospital ward. “A platoon of Airwick Solids stoically occupy strategic vantage points; the toilet bowl harbors not the usual one, but a breeding pair of those Cartland-pink santisers; a wicker basket provides a mass grave for spent aerosol air fresheners.” Since he rarely left the antiseptic apartment, Lawrence explained that his days were typically spent wasting time with mundane activities, like assiduously washing his floppy brown hair.





Nutty Chocolate-Dipped Macaroons

These sweet peanut butter-flavored meringue cookies are perfect for special occasions. Dipped in melted chocolate and full of crunchy peanuts, they can be stored in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to three months.
Nutrition profile
  • Diabetic Appropriate
  • Gluten-Free
  • Heart Healthy
  • Low Carbohydrate
  • Low Sodium
  • Vegetarian

2 egg whites
⅛ teaspoon cream of tartar
⅔ cup sugar (see Tip)
⅓ cup natural creamy peanut butter
½ cup finely chopped lightly salted peanuts
4 ounces semisweet or dark baking chocolate
½ teaspoon shortening

Crisco Butter Flavor Shortening Baking Sticks 20 Oz
$3.69 for 1 item
Thru 12/25

  1. Preheat oven to 300°F. Lightly grease a cookie sheet or line with parchment paper. 
  2. In a stainless steel or glass bowl, beat egg whites and cream of tartar with a mixer on high until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). In another bowl, gently fold together about one-fourth of the beaten egg whites and the peanut butter. Fold the peanut butter mixture into the remaining egg whites. Fold in peanuts. Drop mixture by teaspoons 2 inches apart onto the prepared cookie sheets. 
  3. Bake 10 minutes. Turn oven off and let cookies dry in oven with door closed 15 minutes. Remove; cool on wire racks. 
  4. Heat and stir chocolate and shortening in a small saucepan over medium-low heat until melted and smooth. Remove from heat. Dip the bottom of each macaroon in the melted chocolate, covering ⅛ to ¼ inch of the bottom. Place macaroons on waxed paper; let stand until chocolate is set.
  • Tip: We do not recommend using a sugar substitute for this recipe.
Nutrition information
  • Serving size: 1 macaroon
  • Per serving: 115 calories; 6 g fat(2 g sat); 1 g fiber; 13 g carbohydrates; 3 g protein; 4 mcg folate; 0 mg cholesterol; 11 g sugars; 6 IU vitamin A; 0 mg vitamin C; 5 mg calcium; 1 mg iron; 38 mg sodium; 65 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, ½ other carbohydrate, ½ starch



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