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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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Lemon-Lavender Custards

This low-fat custard owes its tangy, sophisticated flavor to dried lavender and store-bought lemon curd. Decorate each custard with fresh lavender, thyme sprigs, or—for real style points—edible flowers!

Nutrition Profile
  • Nut-Free
  • Soy-Free
  • Diabetic Appropriate
  • Gluten-Free
  • Heart Healthy
  • Low Fat
  • Low Sodium
  • Vegetarian
Ingredients
  • 2 cups fat-free milk


365 Everyday Value® Organic Milk
Everyday Savings: $3.45 per .5 gal
  • 2 tablespoons granulated sugar (see Tip)
  • 1½ teaspoons dried lavender buds or 2 sprigs fresh lemon thyme or thyme
  • 3 eggs, lightly beaten

365 Everyday Value® Large White Eggs
Everyday Savings: $2.99 per 12 ct
  • ⅓ cup purchased lemon curd
  • 1 teaspoon vanilla
  • Fresh lavender, fresh lemon thyme or thyme sprigs, or edible flowers (optional)
Preparation
Prep - 20 m
Ready In - 3 h
  1. Preheat oven to 325°F. Combine milk, sugar, and lavender buds (or thyme sprigs) in a medium saucepan. Cook and stir over medium-low heat just until the mixture starts to simmer on the edge. Remove from the heat. Strain through a fine-mesh sieve; discard the lavender (or thyme). 
  2. Whisk together eggs, lemon curd, and vanilla in a medium bowl. Gradually whisk the hot strained milk mixture into the egg mixture. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Divide the egg mixture among the custard cups. Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch. 
  3. Bake for about 40 minutes or until the edges are set and the centers appear nearly set when gently shaken. Remove the custard cups from the baking dish. Cool on a wire rack for 1 hour. Cover and chill for 2 hours. 
  4. To serve, run a thin metal spatula around the edges of the custards. Invert the custards onto dessert plates. If desired, garnish with fresh lavender, additional thyme sprigs, or edible flowers.
  • Tip: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: same as below, except 102 cal.,18 g carbo. Exchanges: 1 other carbo. Carb choices: 1.
  • To make ahead: Prepare as directed through Step 3, except chill for up to 24 hours. Serve as directed in Step 4.
Nutrition Information
  • Serving size: 1 custard
  • Per serving: 117 calories; 1 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 6 g protein; 4 mcg folate; 15 mg cholesterol; 20 g sugars; 542 IU vitamin A; 0 mg vitamin C; 112 mg calcium; 1 mg iron; 105 mg sodium; 171 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate



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