Vintage slice for copyright

Happy Cooking for Copyright! (I have accidentally been typing this as Cooing for Copyright, which I really hope happens but I’d prefer for the pigeon to survive, than die in a pie for copyright reform).

Beat it

Why is it all happening? FAIR (Freedom of Access to Information and Resources) have done a naughty thing and posted handwritten recipes to their website. Why would this make them “baddies”? It technically breaches copyright law:

“FAIR claims copyright law reform is long overdue – and it’s focusing on the fact that in Australia copyright in published works lasts 70 years after the death of the creator, but for unpublished works, copyright lasts forever. This means old diaries, letters, even recipes are locked away.

Sue McKerracher, spokesperson for FAIR, and CEO of the Australian Library and Information Association, said, ‘We’d like the same copyright terms for unpublished works as for published works. Then our libraries, museums and historical societies could put these treasures on the web for family historians, researchers, and everyone else who is fascinated by our social history.’”

If you squint, it could also be Crooning for Copyright. That would be fun in quiet library reading rooms – barbershop flashbomb! They could sing from unpublished song lyrics. The combs in their back pockets would give them away, though. They’d be whisked out by the guards the instant they tried to see their preppy reflections in the silver embossing on book spines.

My cooking was off to a good start except the caster sugar leaked all inside the shopping bag. Possibly this could be because of a self-serve checkout. Maybe the person that packed my bag just shoved it all in there and the vegan margarine box dented the sugar packet. I wish the food duopoly would just pay more staff so that I don’t throw everything into the bag in a rage because I’m paying them for me to be on the checkout. Mr Sonja said “no use crying over spilt sugar”.

Crunchy ginger slice

I baked Margaret’s vintage Crunchy ginger slice.  I’m not the best at following recipes, and was doing quite well till the topping. I started to worry that it wasn’t thick enough so I emptied the icing sugar bag into it. Then there were heaps of lumps (which are meant to be stirred out), it looked like the saccharine equivalent of swimming carnival when they fill the pool with corks and non-swimming kids have to grab them all. Like bobbing for apples except they are in a molten ginger lava and the apples are sugar lumps. I ignored the saucepan of topping for a few minutes because I was envisioning my slice being the equivalent of the skinny untanned guy at a competition for really swole golden body builders. How would it look compared to all the pretty #CookingforCopyright dishes? Then I turned back and all the lumps were gone! I’m sending thanks to my mysterious kitchen angels. I realised this meant maybe I had followed the instructions so I covered it in coconut.

I licked the beaters and had my usual fear that even when they’re not in the machine, they’ll suddenly come to life and shred my tongue. Then I burnt my mouth on the topping spoon. But the slice looks good and I’m not embarrassed to take it to the library tomorrow! (which is almost as important as copyright reform)