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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.

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Warm Chocolate Pudding


This warm pudding has a marvelous deep chocolaty flavor, but it's low in fat and super-quick to make. Don't skimp on the quality of cocoa with this one—treat yourself to the good stuff.
Nutrition profile
  • Gluten-Free
  • Heart Healthy
  • High Fiber
  • Low-Calorie
  • Low Sodium
Ingredients
1 large egg
2¼ cups nonfat or low-fat milk, divided
⅔ cup sugar, divided
⅛ teaspoon salt

Great Value Salt, 26 oz
In Stores Only

⅔ cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla extract

Preparation
Active - 20 m
Ready In - 20 m
  1. Lightly beat egg with a fork in a medium bowl. 
  2. Combine 1½ cups milk, ⅓ cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally. 
  3. Meanwhile, whisk the remaining ⅓ cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining ¾ cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat. 
  4. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.
  • Make Ahead Tip: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.
Nutrition information 
  • Per serving: 164 calories; 2 g fat(1 g sat); 4 g fiber; 35 g carbohydrates; 6 g protein; 12 mcg folate; 33 mg cholesterol; 27 g sugars; 22 g added sugars; 59 IU vitamin A; 0 mg vitamin C; 129 mg calcium; 2 mg iron; 101 mg sodium; 302 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 other carbohydrate



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