I figured I might as well mark this inaugural post of my foray into Tumblr with something of tremendous stupidity. Thus!

Commander Sam Vimes is Ironhead (I was also considering Copperman or Stoneface).

Captain Carrot Ironfounderson is Captain Ankh-Morpork And Its Supporting Rural Environs.

Sergeant Detritus is The Incredible Splatter. It’s like a Hulk, only splattier.

Sergeant Fred Colon is Wowhawk, expert marksman whose arrows seek out dragons’ voonerables even - no especially - if it’s a million-to-one shot.

Captain Angua Von Uberwold is Blonde Wolf. She spends a lot of her time pissed off, not least because somehow ‘Blonde Wolf’ fails somehow to sound as sexy and mysterious as 'Black Widow’ or 'Scarlet Witch’.

Sergeant Cheery Littlebottom is (sorry) Phwoar.

They are brought together by the shadowy Havelock Vetinari, Agent of W.A.T.C.H. (probably) to protect the Disc from threats the like of which it has never - well, yet another cataclysmic threat, anyway.

The background elements which are stock, and the Tower of Art belongs to Jack Saxon.


It’s the trinity of cake - now available in pocket version! Forget the famed trios: peanut-butter-jelly-bread and bacon-lettuce-tomato have a new rival. And this one’s going to be hard to beat


Ingredients (12-15 servings): 6 digestive biscuits, 4 cubes of dark chocolate, 2 tablespoons sugar, 2 tablespoons butter, pinch of salt, 500 g Philadelphia cream cheese, 2 tablespoons sour cream, 2 eggs, ½ cup sugar, ½ teaspoon vanilla extract

We’ll start off from the bottom up. Crush the biscuits in a plastic/aluminum foil sheet, with something heavy. A cat is not recommended as a crushing tool, but very much so as an ingredient for mental support during the violent task.

Melt the butter along with the chocolate in a little pot over a low flame - make sure it doesn’t stick to the bottom (burns easily).

Throw in the biscuits, sugar and salt and stir well. 

At the bottom of each muffin-pan/any other small baking utensil, spread out a spoonful of the cookie mass and press it to the bottom until it’s firm. Insert for 10 minutes in an oven preheated to 175’C. 

Now we get to the second layer. 

Beat cream cheese with sugar. Add one egg and the  cream. Season with, of course, a dash of vanilla. 

Fill each form with the cheesey mass, covering the chocolate-cookie layer. 

Bake for about 25 minutes at 150'C. As soon as it’s out and finished cooling, place the mini-cakes in the refrigerator for 2 hours to set properly.

For the third and final layer - the cherries, ingredients: 200g frozen or fresh cherries, 50g sugar.

In a pot, heat the cherries with sugar for 10-20 minutes.

the key is to reduce the liquid into a thick sweet sauce, and soften the cherries. Don’t overcook them though - they are supposed to retain some of their tartness to play against the fluffy cheesecake and rich-sweet biscuit layer. 

Beautiful. Just before serving, pour a few of the cherries on top of each mini cheesecake

Secret weapon? It’s in the contrast of the mellow and wild, the spicy and the mild. the heavy richness of the chocolate plays against the fluffy cheesecake-cloud floating on top. The tart cherries on top define the melodious cheesy cloud. Finally, the sugar and the salt in the base, like the acid and the sweetness of the toping, sandwich the fluff.

Challenge accepted?