Dorristheloris - about me

Hi! I’m Dorris – otherwise known as Kelly.

My day job is in digital comms, but I’ve got a background as a features writer. I have wide-ranging interests so you’ll find a bit of a pick ‘n’ mix here on my blog.



Get in touch

If you’d like to contact me, please fill in the form below. (If it’s about a book review, you may also find it helpful to read my Reviews Policy first or if you’d like to work with me about fashion, my What I mean by “plus size” fashion page is worth a look.)


  1. In the spirit of new-blogger enthusiasm, I’ve nominated you for the Leibster award! This post explains the award, a chance for newer bloggers to network, get to know each other, and have some fun. http://fortyandfantastique.wordpress.com/2014/01/14/leibster-award/ .

    I posted my ten questions for you over here. I hope you participate. Either way, I’m following your blog so I’ll see you around. 🙂



    1. Thanks, Steven! I’ve been meaning to reply properly all week but been super busy at work and then my computer at home decided to take two whole days to defragment (that’ll teach me to leave so long between maintenance sessions!) Anyway, I’m all caught up now and you can see my answers here: http://wp.me/p14Til-8p Good questions, by the way! 🙂

      1. Thanks, Dorris.

        I enjoyed reading your answers. Are you an Anglophile? It’s pretty rare to see British cuisine hit the the top three 😉 , and you’re traveling to the UK. If you have a good recipe, you should post it.

        BTW, what kind of American baking do you like? Any specific thing?

      2. I already live in Britain (Wales) so I guess I’d naturally be biased towards the food I grew up with 🙂 American baking-wise I love all the cinnamon cookie recipes and the way they’ve put a spin on things like Lebkuchen. I’ve got a couple of old recipe books from the 70s that I picked up in charity shops and went and bought some cup measures to make the recipes there because we measure everything in metric here (and sometimes imperial lbs and oz) and it’s really hard to convert a cup into a weight because you have to do different calculations for each type of ingredient (eg a cup of butter is heavier than a cup of flour)

      3. I did not realise you from the other side of the pond.
        (blush, blush)

        I hear you about recipes. I would think the types of flour would also be a problem. I read that Rose Levy Beranbaum’s Cake Bible had to be reformulated because in the UK and Europe you don’t use bleached flour. (They don’t here in Japan, either.)

        Have you ever tried Japanese, or other Asian sweets? I’m always seeking out new things, so it all appeals to me.

      4. Yep, there are a few interesting conversions. I have no idea what bleached flour is! We have plain flour here, and self raising (which is basically plain flour with some baking powder added in), then wholemeal and the speciality ones (eg rice flour, gram flour, strong flour for making bread etc). Also we don’t have corn syrup here – we have golden syrup which is pretty similar, and treacle, which has the same texture but is a lot darker and a bit like molasses. Even chocolate is different here! It all makes for fun experimentation!

        I don’t really know much about Japanese sweets. I have a few recipes for Indian sweets that I haven’t tried yet and I’ve tried candied lotus root at Chinese New Year but it sounds like there is much more out there to find out about… everyone here is getting all excited about mochi at the moment! Also, if you like trying out different cuisine from different countries, you might want to check out Global Table Adventure – there are lots of fun and unusual ones there (http://globaltableadventure.com/)

      5. Thank you for the tip!

        Motchi? Really? Wow, that’s like Tuesday over here. It’s everywhere. (My favourite is stuffed with red bean paste and topped with a strawberry.)

        Bleached flour is an American invention. It makes the flower whiter, the particles smaller, and storage life exponentially longer. Unless otherwise stated or before the 1950’s, all recipes use bleached (white) all purpose flour. Honestly, I miss it. It produces airy cakes and pastries.

  2. Hi,

    My name is Alex and I am a Communications Manager at Barnard College. I am reaching out to you today with an idea for your blog. Being perfect and powerful, being a feminist: these are among the most popular topics of conversation among today’s young women. Barnard College’s new podcast series, Dare to Use the F-Word, tells the story of today’s feminists through the ideas, art, and activism that define them. Barnard President Debora Spar, in her new book Wonder Women: Sex, Power & the Quest for Perfection, explains that while most women today struggle with the idea of perfection, they also struggle with the concept of feminism itself. Are the two connected? Read President Spar’s thoughts in this exclusive post:https://barnard.edu/news/web-exclusive-president-spar.

    As a communications manager at Barnard, I want to continue these important conversations among feminist thought-leaders like you. I ask you to republish and share this post on your blog. Pose these questions to your audience; they may dare others to join us and use the f-word.


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