It was the tin that attracted me but we used the Royal Baking Powder years ago and it ended up, like the treacle and syrup tins that sit alongside it at the end of my bookshelves, as a pot for pens. I have an awful lot of pens. This little tin usually has a dowdy assortment of fibre tips in it but I’ve done the pen equivalent of flower arranging to make it more interesting for me to draw.
Some of the pens are in need of refills but I’ve listed each working pen – using each pen – on the right. For the drawing itself I used a uni-ball gel grip, which, unlike them, doesn’t bleed through the absorbent paper of my current about town sketchbook (yep, still the Wainwright one, when will get to the end of it?).
The smooth-haired fox terrier paper knife was what my parents used in the 1950s and early 60s until they went for something more practical in steel.
Royal Baking Powder is made in Spain by United Biscuits Iberia S.L., Montornés del Vallés, Barcelona. It contains the raising agents disodium diphosphate and sodium bicarbonate, plus some maize starch.
All this talk of Barcelona and Baking Powder, makes me want to make a cake. How about the Nutty Magdalenas recipe from Sophie Ruggles My Barcelona Kitchen?
Links
David Lebovitz version of Sophie Ruggles’ Nutty Magdalenas recipe from his blog Living the Sweet Life in Paris
Sophie Ruggles tasting the good life in Barcelona