This is the business website of Susan Albinson, a freelance proofreader based in the West Midlands. See my About page for more information on how I work. See the links below for specific details relating to contacting and working with me.

Scroll down for my blog, which is updated on Mondays or Tuesdays, depending on my workload.


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Cauli-ing for a bit of cheese

Cauliflower and broccoli cheese this week!

Results were…a bit mixed, I have to admit. The broccoli and cauliflower cooked up just fine, but the cheese sauce (which the recipe instructed be made with milk thickened with cornflour) turned out kinda pallid and a bit watery. I don’t know whether that was down to me screwing up the procedure somehow, or a small but critical typo somewhere in the recipe — in any case, next time I make this recipe I’m going to use a proper roux for the sauce, and damn the calories XD

At the end of last week, I finished writing a small novella — a piece of original fiction which I have every intention of publishing as an e-book. I’m currently letting the manuscript rest for a week or so before I start editing 🙂 I’ll make sure to mention significant updates here!

Capping things off with caponata

Urgh… This weekend’s been pretty intense — longish proofreading job with an extremely tight deadline. It’s money in the bank, so I’m not griping too hard, but that sort of thing is not something I’d recommend doing on a regular basis because of exhaustion and disruption to sleep schedule…

Anyways!

This week’s recipe — caponata pasta! The recipe is for ‘courgette caponata’, but I left out the courgettes and capers because I can’t stand ’em — this left me with a lovely zingy tomato-and-pepper pasta sauce. Very nice! I got four good portions out of the recipe, too, so I’m not going to go hungry for a bit ^^

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Wiley Humanities Festival 2018: Why Technology Matters: The Humanities in the 21st Century — The Philosopher’s Eye

The field of humanities is changing rapidly, along with the world, as new technologies alter centuries of tradition in various disciplines. In this, the third year of the Wiley Humanities Festival, we’ll focus on the digital humanities, and how technology has revolutionized the way the humanities will be taught, learned, and researched for years to come. The […]

via Wiley Humanities Festival 2018: Why Technology Matters: The Humanities in the 21st Century — The Philosopher’s Eye

Stirrin’ some tofu

Tofu stir fry this week 🙂

As ever, I made a few tweaks to the recipe:

  • Egg tofu instead of a block of silken — I find egg tofu easier to wrangle, personally, and I prefer the flavour and texture. Plus, it holds together a lot better under force (as happens in a stir fry)
  • Omitted the asparagus and chilli — the former I find to be somewhat pallid and unappealing in flavour whatever is done to it, and the latter I omitted as I simply didn’t feel like having much spice
  • Golden syrup instead of honey — that was what I had in the cupboard
  • Half quantities generally — low appetite, as well as the worry that the stir fry wouldn’t freeze well and wouldn’t last for more than a day or so in the fridge.

All in all, it turned out pretty darn well! The stir fry tasted good, and once I’d finished chopping the ingredients it came together very, very quickly 🙂 One to remember for the future, I think ^^

Taco a minute to stop and think

Veggie tacos this week! Well, sort of…

I used commercial refried beans out of a can (note to self: consume in moderation to avoid becoming a one-woman wind orchestra…) and skipped doing the avocado crema owing to time constraints and tiredness. I also left the butternut squash and chard out of the filling altogether, they being pretty firmly on my ‘do not like’ list. Furthermore, instead of buying a container of chipotle paste of which I’d only be using a small amount, I doubled up on the tomato purée and threw in a chopped chilli pepper from my freezer.

For all these changes, the end result was actually pretty good! I got about six portions’ worth of filling, between the refried beans and the veggie concoction, of which I ate the last this evening. Very yummy! Something good to remember for future eating-light times, methinketh ^^

Not mush’ room in that pan…

Mushroom bourguignon this week — which called for a full kilogram of mushrooms! It was a bit of a job getting them all into the saucepan, even though I used the largest one in my possession, but they cooked down well enough 🙂

The end result tasted pretty good — there was some noticeable sweetness from the carrots (and probably also from the rosé I was obliged to use, being unable to find a small enough bottle of red wine), which was offset by the savoury earthiness of the mushrooms and the large quantity of pepper I added.

All in all, a flavoursome and very low-calorie dish. I used a second red onion in place of the shallots (for a more characterful flavour), which meant I could fudge the procedure a little to make this a one-pot meal. It certainly reduced the amount of washing up afterwards ^^

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Congratulations to the winners of the 2017 Philosopher’s Annual! — The Philosopher’s Eye

Each year, The Philosopher’s Annual faces the daunting task of selecting the 10 best articles in philosophy published that year. For 2017, they’ve chosen three articles from journals published by Wiley: Jane Friedman’s article “Why Suspend Judging?” published in Noûs, Derek Parfit’s article “Future People, the Non-Identity Problem, and Person-Affecting Principles,” published in Philosophy & […]

via Congratulations to the winners of the 2017 Philosopher’s Annual! — The Philosopher’s Eye

‘Ave a bit o’ ‘otpot, luv

I made hotpot this week! I was mainly following the vegetarian hotpot recipe in Hairy Dieters Go Veggie, but owing to the trifling circumstance that I was unable to find any vegetarian black pudding, I had to get 250g of real black pud from the local butcher. This was not a hardship XD

I also used carrot instead of swede (I dislike carrots less), but otherwise I followed the recipe pretty closely. I was a little confused by the inclusion of an apple in the ingredients list, but it added a pleasantly sweet je ne sais quoi to the dish. I didn’t even have to peel it (doing so would have lost valuable nutrients anyway) as it all melded imperceptibly into the sauce.

This dish was also something of a trial run for the largest of the casserole dishes from my late grandmother’s kitchen — yes, it took me this long to get around to using them! The good news is, it went swimmingly 🙂 Definitely something to keep in mind for the future ^^

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World Congress of Philosophy Virtual Issue — The Philosopher’s Eye

By Bailey Morrison Beginning August 13, philosophers from around the globe will gather in Beijing at the World Congress of Philosophy. Organized every five years by the International Federation of Philosophical Societies (FISP), the congress addresses pressing philosophical issues. This year’s theme, “Learning to be Human” discusses the intricacies of humanity. Topics to be addressed […]

via World Congress of Philosophy Virtual Issue — The Philosopher’s Eye