iiinova — where your digital self keeps evolving

Spencer L Lane @spencerllane.bsky.social · 13/09/2026

We was ATTACKED by a big loud sucky thing. Send cookies. And whisky.

082

Spencer L Lane @spencerllane.bsky.social · 26/08/2026

Don't tell our person, but Barry, Linus, and visiting Big Ted have a surprise.

Three brown teddy bears are holding two things that may or may not be birthday cards and they will deny it if you say anything.

051

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

Thank you for having us. [makes whooshing sound and dematerialises]

110

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

Well, it was Adams himself who says of deadlines, "I love the whooshing sound they make as they fly past."

350

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

Oh, I mean in terms of his total output and general recycling of ideas. [spoiler below] In isolation, it's a very thorough book. And it's too good a story to leave in Doctor Who's bottom drawer. He just had to invent another time traveller. #FurryTails #FurryReaders

140

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

What could have been just weird in other hands is made wonderful by Douglas Adams' writing style. Like the concept of labour-saving devices. "Dishwashers wash tedious dishes so you don't have to. Video recorders watch tedious TV so you don't have to." Brilliant! #FurryTails #FurryReaders

020

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

The cool thing about it is the way the murder isn't the mystery, it's how on Earth (or any other planet) it managed to happen. #FurryTails #FurryReaders

220

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

So I guess contradicting the Dirk Gently book/s is fine too. Ooh, now we want to go and see/hear them all. #FurryTails #FurryReaders

030

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

Having said that though, his work has a long history of being adapted and redefined. When the Hitch Hiker movie was in "development hell" as he put it, when asked which book/s it was based on, he said, "It's the first book that the movie specifically contradicts." #FurryTails #FurryReaders

130

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

Interestingly, he did see some of the scenes from Dirk Gently dramatised in a profile piece on Douglas Adams made to promote Mostly Harmless. #FurryTails #FurryReaders

030

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

We haven't heard the radio adaptation or seen the television version. My other person is so attached to the book, he would probably pick all kinds of holes in it. #FurryTails #FurryReaders

230

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

The other Doctor Who stories written by Douglas Adams are City of Death, and The Pirate Planet. #FurryTails #FurryReaders

130

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

This is very similar to the Wikkit key running through Life, the Universe, and Everything. In fact, the plot of L,U&E was adapted from an unfinished Doctor Who script. It was eventually adapted into a novel published in 2018, Doctor Who and the Krikkitmen. #FurryTails #FurryReaders

230

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

There are other connections between Doctor Who and Douglas Adams' writing. Adams was script editor on Doctor Who for the season which became known as The Key of Time. In each story, the Doctor had to find another part of the key. #FurryTails #FurryReaders

130

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

As others have mentioned, it is essentially a re-write of the Doctor Who story Shada, which was never completed due to a strike. #FurryTails #FurryReaders

240

Spencer L Lane @spencerllane.bsky.social · 29/04/2026

Sorry I'm late to this, folks. My other person slept in. The really interesting thing about Douglas Adams is that as brilliant as he was, he made a little go a long way. #FurryTails #FurryReaders

340

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Yep, it's good! Thank you for joining us on this special edition of #MasterChefBear Until next time, whenever that may be, be the person your dog thinks you already are, and your bear knows you can be.

1102

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Yes, a peeler is a much better tool Bethany. Now it's time to enjoy!

171

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

When it's ready to serve, you might like to go a little fancy and shave a little more dark chocolate on the top. No, not like that, Bethany! Silly bilby! #MasterChefBear

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

*Obscure reference. Ask your parents.*

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Now comes the hardest part: You have to let it chill for at least 4 hours!!! If you leave it uncovered, it might develop a slight crust on the top which some people really like. If you want to avoid the crust, put some cling film over the top, making sure it makes contact with the mousse.

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

You can put the bowl in the fridge to chill and then scoop it out to serve, or put it in single-serve dishes. We're going with whisky glasses cos whisky. Oh, Lucien!

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

You can combine the chocolate and cream fully, or leave a ripple effect if you prefer. #MasterChefBear

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

We now pull the chocolate mix out of the fridge and gradually introduce the cream to the chocolate. Cream, this is chocolate. Chocolate, this is cream. I'm sure you'll have lots to talk about. #MasterChefBear

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Your cream will now have a nice pinky tinge if you've done it right and your photographer has a clue.

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

When the cream is whipped good, add 2 tablespoons (or more, we're not being prescriptive) and whisk it in. #MasterChefBear

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Where was I? Sorry, I got all distracted talking about drinky-poos. Well Lucien says when a problem comes along...

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Also, Curaçao should be pronounced "cure-a-sow." If you say, "cure-a-kayo" well, I suppose we can still be friends.

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

We are using genuine Curaçao that our people picked up when they visited Curaçao. Fun fact: Like Champagne, only Curaçao made in Curaçao should be called Curaçao. Otherwise, it's just coloured triple sec. But they didn't have France's legal budget, so the name is unprotected.

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

The recipe calls for Cointreau but we didn't have any of that, so we are substituting another orange liqueur, Curaçao.

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Now, grab another bowl because we are going to whip up some double cream. It has to be double cream. This is not the same as two bottles of normal cream! #MasterChefBear

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

There's no need to guard it, Bethany. I still have the bottle out here.

120

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Yep. Kinda like that. Then bung it in the fridge for a bit.

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Next, dump all the chocolate into the rest of the egg white and stir through until it is... um... stirred through. #MasterChefBear

130

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Plop just a few spoonfuls of the egg white into the chocolate and stir it through to lighten up the chocolate mix. #MasterChefBear

130

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Lucien wishes it known he hasn't been at the brandy. He just suffers from an affliction @oliverbear.bsky.social calls Round Bottom.

150

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Lucien says these peaks look stiff enough. #MasterChefBear

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

While the chocolate and egg yolks rest a while (they've had a big day already) beat the egg whites until they make stiff peaks. Hold on tight because the mixer can vibrate. #MasterChefBear

150

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Let the chocolate cool. While that's happening, separate 4 eggs. Best let your human do this to avoid sticky paws. Silly photographer forgot to take a picture of this step. He will be flogged later. Add the 4 egg yolks to the chocolate AFTER it has cooled because you don't want chocolate quiche.

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Now we need to melt them. To avoid burning the chocolate, boil a pot of water, and put the bowl on top to let the steam melt the chocolate. We are using a bain marie. You could just as easily use a bain michelle, a bain rebecca or a bain rodney if you like. #MasterChefBear

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

Next, you will need 10 tablespoons of brandy. Put 1 in the chocolate and the other 9 in the bear.

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

First, you're going to need 125g of dark chocolate. Pretty much any kind of chocolate will do but dark chocolate is the best. If you have it in bits, plonk it in your bowl. If it's in a block, smash it up like a really frustrating thingy, then plonk. #MasterChefBear

140

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

This recipe comes from a book called Light Bites. Presumably it's available at all good recipe book stores and most of the bad ones.

150

Spencer L Lane @spencerllane.bsky.social · 14/01/2026

We are being helped today by Lucien and Bethany. They are both chocolatiers. Lucien is from Lindt and Bethany is from Haigh's.

150