Sherlock Holmes and the Shadwell Shadows – Book Review

Sherlock Holmes and the Shadwell Shadows (The Cthulhu Casebooks, #1)

This is an expanded version of my review on Goodreads

Sherlock Holmes and the Shadwell Shadows by James Lovegrove
My rating: 4 of 5 stars

To be honest, I wasn’t sure when my friendly, neighborhood bookseller Richard, from Cracked & Spineless recommended this to me about a year ago. I affectionately call Richard my “book pimp” for good reason. Like any bookseller in today’s cutthroat market, he makes it his business to know his clientele – and in my case he’s rarely wrong!

As a fan of Lovecraftian horror and Conan Doyle-style detective fiction, I had many misgivings about this particular mashup. I think the resurgence of interest in Sherlock Holmes as a media property in recent years made me more than a little suspicious of publisher intentions – it could easily be seen as a quick cash grab.

From the first pages, I knew this was something entirely unoriginal but oh so endearingly well written! Author James Lovegrove wears his heart on his sleeve, with an obvious love of both source materials and a clear professional, literary understanding of the respective narrative, style and pacing of each. It also caused me to see how many similarities there are between the two in these important areas.

Don’t misunderstand me – I don’t believe this book is in any way high art – but it is rollicking good fun, easy to read and highly entertaining, cherry-picking some of the best aspects of Lovecraft’s horror and Conan Doyle’s consulting detective. The entertainment factor for me was very high and I’m looking forward to the second book in this series that currently sits in my bookcase, waiting patiently to be read.

I also have to give a nod to the design team at Titan Books. The cover design and chapter plates are superbly in character, and even the typeface and paper used adds a good deal to the nostalgia elements of the book. It feels and smells like something that would’ve graced my late father’s library shelves – certainly not a bad thing!

Incredibly stylish and a fun, fast read.

View all my reviews

One final note, it was announced last month that Lovegrove is one of three writers chosen to pen novels set in Joss Whedon’s Firefly universe, something else to look forward to!

Summer in a Bottle – Fermented Chilli Sauce



I’ve had a fabulous crop of chillies so far and this season I really wanted to experiment with fermenting for flavour.

The Habanero chillies in particular have been really prolific this year and while not as hot as past seasons, incredibly flavourful, with a citrus tang that I thought would make a great sauce.

So, here’s the recipe I developed for the ferment and the subsequent sauce. I’ve tried to include as much detail as possible about my process, but as always, please ask if there’s something I’ve missed that needs clarification!

Fermented Hot Sauce 



Fresh chillies (I used ripe Habaneros from my garden)

Salt (cooking or kosher salt without additives is best)

Water (filtered or rain water boiled and allowed to cool to room temperature)

(For the sauce) Lemons, vinegar or citric acid (available in most supermarkets as a powder in the baking needs section).

You’ll also need gloves (if the chillies are Habaneros or hotter this is necessary!), some reasonably accurate kitchen scales and measuring spoons, a scrupulously clean jar, a weight to hold the chillies down and a lid that can accommodate an airlock or similar. Even with small ferments, I prefer to exclude any organisms other than what’s on my fruit or vegetables. I’d also recommend a book of litmus paper (available from most chemists) to check pH levels of the final product, especially if you’re not planning to put the sauce through a water bath.

Ferment Method:

Before starting, clean everything – otherwise your ferment can pick up organisms you might not want! Sterilise jars, lids, weights, measuring spoons and anything metal in boiling water, thoroughly clean chopping boards, knives, bowls and gloves in hot soapy water and rinse thoroughly.

Wash the chillies and dry them carefully. With gloves on (if you’re using hot chillies) remove the stalk and chop the chillies. I like the heat, so I left the seeds and membrane in, but if you’re looking for a more mellow and somewhat smoother sauce, cut the chillies in quarters and scrape out the seeds and inner membrane with a paring knife.

Weigh the chillies and pack them tightly into the clean jar. You can either sprinkle the salt over the chillies (which I did) and pour the cooled water over them or mix the salt until it’s fairly well dissolved in a small amount of water. I went for a roughly 8% solution and had 200 g (7 oz) of chopped chillies. This meant needed 16 g salt, which is a scant tablespoon. (My old spring loaded kitchen scales aren’t designed for very small amounts but digital scales are perfect for this job).


Once you’ve added the brine, it’s important to twist the jar a few times or push the chilli pieces around with a clean skewer to remove as many air bubbles as possible and weigh the chillies down so they are entirely submerged. I use wide mouth Mason jars with easy to clean glass weights and a silicone Pickle Pipe – a waterless airlock that allow ferments to release carbon dioxide, without allowing air (and unwanted organisms) in. Then cover, label and leave in a dark, cool place for about a week.

I keep my ferments in pantry shelves that I walk past all the time, so I tend to check them once a day. It never ceases to delight me, seeing bubbles, smelling the wonderful aromas and particularly with this ferment, seeing the colour really develop. It’s also a good habit to check your ferments to make sure nothing has risen above the level of the brine and no unwanted moulds have developed.


Fermenting Habanero Chillies, weighed down with a glass insert and covered with a Pickle Pipe.

After a week to ten days, check your chillies (I left mine for a week). They should still be submerged and reasonably crisp, and the brine should smell good and taste spicy and salty. It’s quite normal for a thin film to form across the top of the brine and I recommend removing this carefully with a spoon. If any chillies aren’t submerged and showing signs of mould, I would recommend removing the uncovered ones carefully from the brine (toothpicks are good) and composting them. The rest of the ferment should be fine. Of course, if you’re assailed with funky smells and your chillies are slimy, don’t take any risks – throw the whole lot in the compost bin – food poisoning is not to be trifled with!

If you’re happy with the ferment, here’s the rest of the recipe:

Sauce Method: 

Once again, assemble all your tools first and make sure they’re ridiculously clean – preferably hot water or heat sterilised. You’ll need a non-reactive sieve and bowl, a food processor or blender, a small funnel, bottles and caps and (if you opt for lemons) a grater and hand juicer or citrus press.

Remove the weight from your ferment and sieve the brine off the chillies into a bowl. If like me, you’re chilli-obsessed, reserve the brine (it’s deliciously spicy!) put it in a clean bottle, cover and refrigerate. It will keep for a few weeks in the fridge and I use it in curries, stir fries, soups or stews for an extra kicking salt replacement 🙂

Put the chillies into a blender jar or food processor with either vinegar, fresh lemon juice or citric acid powder and pulse to the desired consistency. I also added a tablespoon or two of the brine. The target here is to bring the sauce to around 4.5 pH – quite sharp. I used the juice of 3 lemons and, for extra citrus notes, the grated zest.


Next, carefully put this into the sterilised jars and seal immediately. It’s possible now to put the jars in the refrigerator where they’ll last for months and be full of probiotic goodness, but I’m here for flavour – so I opted to do a water-bath sterilisation for 10 minutes This stabilises the sauce, guaranteeing longer pantry shelf life.

This sauce is sensational with – well, pretty much everything! My original 200 g of chillies made two 125 g bottles plus a few tablespoons that I’ve put in a sterilised jar and refrigerated. It’ll be interesting to see if there’s any significant flavour difference between the water-bath processed sauce and the refrigerated version.


The finished product after water-bath processing – that beautiful colour!!!

I think this basic fermentation would work with any chilli and I’m going to start one with Cayenne chillies and garlic later this week that I plan to finish with my home made Apple Cider Vinegar.

Let me know if you try this recipe, what flavour combinations you use and how it works out – I always love to hear from you 😀

Meanwhile, take care wherever you are on this beautiful planet ❤




Black Panther

Black Panther (2018). Directed by Ryan Coogler.

I’ve had a very mixed weekend. I was considering going to the movies yesterday but my painful back, hip and knees would’ve made sitting still uncomfortable. My body is telling me the seasons are starting to change, and that really is depressing – I haven’t finished my love affair with this summer yet. But with some careful management (stretching, hot packs and yoga), I managed to get some quality gardening time in, and planted a heap of vegetable seedlings. Also yesterday, there was a state election here in Tasmania, and from my point of view (and anyone working in the arts sector) the results were less than encouraging.

So, I was in the perfect mood for some blockbuster action to take my mind off things, and (with a makeshift back bolster) went to the local Village Cinema to see the latest offering from Marvel Studios.

Black Panther didn’t disappoint! It has an excellent premise, a top-notch cast and some fine action moments. The film begins with a really beautiful animation that backgrounds the history of Wakanda, the fictional African nation that is the only place on earth to find the equally fictional vibranium (the metal used to construct Captain America’s shield) and this gives new viewers enough backstory to get them through the film. The story picks up from the end of Captain America: Civil War (2016) where Prince T’Challa (Chadwick Boseman) returns home after the death of his father to become king of Wakanda.

Ulysses Klaue (played with manic relish by Andy Serkis) makes a return, as does CIA agent Emmett Ross (Martin Freeman) – but the rest of the main cast are black and many of the strongest characters are female. It’s also pertinent to point out that all the female characters are appropriately dressed for their roles, don’t try and fight in high heels, don’t require saving and have some of the best dialogue. In fact, at one point a character does complain about having to wear a wig to a casino, which (for me) really drives the point home.

The action scenes are for the most part, the high quality I expect from the MCU, but there’s a couple of ropey moments that don’t quite work. A car chase in Seoul (part of which features in the trailer) is a real standout and will certainly bear repeat viewing when the DVD comes out. Narratively, it’s a little baggy and threatened to get bogged down in the second act but the final act is very good and (unlike so many films in this genre) I don’t think the last big fight scene outstays its welcome. I’ll be seeking out other films by Ryan Coogler now for sure!

For me, three things really made this film work. Firstly, at one point I genuinely forgot I was watching a Marvel film, I was fully invested in the characters and story in the moment, without all the add-on Marvel baggage. Secondly, the two young boys in the row behind, their gasps and obvious delight reminded me how important pure action entertainment is.

But above all, I really liked that this film raised questions of how to deal with refugees, sharing knowledge, resources and how (for a film that’s based on a comic book), they strove to resolve those questions. It brought to mind the often quoted phrase “when you have more than you need, build a longer table, not a higher fence”.

Long live the king!