Mailerlite vs Mailchimp: A warning (it’s not what you think)

So about 12 months ago, I was using Mailchimp and there was suddenly a huge drama because they changed their fee structure and got a LOT more expensive. Customers started leaving them in droves. I didn’t understand the issue until I got my new bill and it was suddenly insanely high compared to how much money I was making.

I asked around and everyone told me it was so easy to switch to Mailerlite, and that they were better in a number of ways that no one could explain. I was pregnant and knew I needed to reduce my overheads.

So I exported my contacts and imported them into Mailerlite, where I grew my list to over 15,000 subscribers.

With Mailchimp, the only issue was the cost. Everything else about it worked perfectly, I never had a failed send or anything. They always just sorted out payment and everything was smooth. I don’t know what their customer service was like because I don’t remember ever having to contact them after the day I first signed up.

Also, Mailchimp works in China, and Mailerlite does not. I was living in China when I started emailing my list through Mailchimp instead of using batches via Google mail.

With Mailerlite, it seemed like every time my mailing list grew, they wanted me to re-verify myself, to fill out a tedious questionnaire (for the fifth time) about what I was using their services for, and they threw in some mandatory market research questions as well, which honestly is offensive but you do what you gotta do to get a half-price mailing service to email your newsletter for you.

The best part? They do this when you want to send an email, instead of when you hit the new subscriber threshold. This means, if you’re sending about something time-sensitive, like a flash sale or 24-hour deal, you will not get to send your email in time especially if you want to send according to timezone.

I didn’t like the fact that a lot more of my emails seemed to go to the spam folder when I used Mailerlite, either.

I sucked it up.

Then I had a baby, so I deleted my contacts because no-one wants to pay $150 a month for a mailing list they’re not actually sending any emails to for a year. I downloaded and carefully saved my 15000 contacts in a CSV file that I never actually looked at because I had more important things to do like keep a small baby alive.

Obviously.

Ready to get back to work, I uploaded my email list to Mailerlite and guess what? They wouldn’t let me re-verify because I’d already uploaded this list and deleted it.

So in desperation I went back to Mailchimp, thinking that paying $200 monthly is worth it if you actually get the service you’re paying for. I uploaded my mailing list.

Then I found out why you should never, EVER move your list to Mailerlite.

We’re always told that our mailing list is the most important marketing asset for our business because it is ours and we get to keep that no matter what happens to service providers, right?

WRONG.

Mailerlite has deleted so much information from the downloaded copy of my mailing list that Mailchimp actually doesn’t have the data it needs to let me upload to them.

So I opened the file to look through it. There’s email addresses, but then all the other columns are empty. No first names. No last names. No opt-in timestamps or IP addresses and no confirmation timestamps or IP addresses (all of which you need to be compliant with data handling, CAN-SPAM, and GDPR rules). It’s a mangled, useless CSV file that is as useless as a phone book comprising of phone numbers but no names.

I am effectively stuck with Mailerlite who seemed able to re-connect all the data when I uploaded the email addresses (presumably they’ve stored the rest of the data on their server and can access it by using the email addresses as a “primary key”, but I obviously have a right to have all that data, it’s not theirs, it’s mine, so they shouldn’t keep it like this). Who won’t let me go through their stupid validation and approval process. And anyway, I resent all the bullshit they’ve put me through so I’m not going back to them.

This means I have no mailing list. Mailerlite has destroyed it by deleting key data. Five years of hard work down the drain. Fifteen thousand fans of my business, who I cannot contact because Mailerlite have ensured I can’t go to another service provider.

God I wish someone had written about this before I switched to Mailerlite.

Please, please, PLEASE be careful. If you want to switch to Mailerlite, be sure you’re going to stay with them forever. Because they will not let you take your mailing list when you leave.

I guess that’s what you get when you go with a cut-price mailing list provider. I have learned my lesson the painfully, devastatingly hard way. I have no business to come back to after maternity leave. I built my business to give my baby a future, and now our situation is more precarious than ever.

If I am very, very lucky, I might still have an old version of my mailing list from when I switched from Mailchimp to Mailerlite in the first place. But obviously, that could have people on it who have since unsubscribed, so I have to weigh up whether I can use that old version or not.

This is my honest review of two companies I’ve spent thousands of dollars with, over the past half-decade. Verdict? I’d rather spend more money on a service that actually does what it says it’s going to. Your mileage may vary. If you have a different perspective, or a solution for this issue, please let me know in the comments.

A Template Letter to ask Police to use Bodycams at all times. Send it wide!

Dear Police Department,
I am writing to let you know that I strongly support the use of bodycam and dashcam footage for all law enforcement officers. This is for your benefit and the benefit of the community. Impartial bodycam footage can indemnify you and protect you as much as it can prove allegations against racist cops.

Please let your officers know they should be using bodycams at all times, and ensure they are provided with the resources, training, and workplace policies/culture to be able to do this.

I am also concerned about police violence and I would like it to be known that I do not support or endorse the use of unnecessary force against protesters. Violence does not de-escalate violent situations. It is being disproportionately used against persons of color and this is not acceptable. The police should be protecting people and keeping the peace, not attacking peaceful demonstrators.

Police officers should be using “sideways management” within the force to stop their colleagues from being racist, to challenge racist assumptions, and to report upward through the chain of command any incidents of racism either perpetrated against police officers of color or against the wider black/minority community.

Black lives matter.

Yours sincerely,
A concerned citizen.

Vegan Meaty Stuffed Bell Pepper Tacos

I love stuffed peppers! They’re such an easy way to get more vegetables into your diet and this recipe is super-healthy. This was an experiment in changing things up, because I usually make stuffed peppers with rice, but today I wanted something different, so I filled my peppers with a taco-style filling of soy mince (TVP), sweetcorn and salsa, and topped with my vegan no-blend guacamole but you could also add grated vegan cheese if that’s your thing (or if you have any… I don’t, because my local Sainsbury’s has mysteriously stopped selling all vegan cheese since the lockdown began). This recipe is also perfect for when you are craving tacos but don’t have any taco shells.

IMG_2107b

IMG_2108b

And finally, top with my easy no-blend avocado:

IMG_2113b

Ingredients:

  • 2 bell peppers
  • Half a cup of dried TVP (soy mince)
  • Half a cup of sweetcorn
  • A pinch of cilantro (leaf coriander)
  • A pinch (or three) of garlic
  • A big dollop of salsa (you can substitute this for some chopped tomatoes and a teaspoon or two of Piri Piri sauce or a teaspoon of any other hot sauce if you don’t have salsa)
  • A teaspoon of Vegemite (or another yeast extract)

 

Method:

  1. Cut the bell peppers in half and remove the seeds.
  2. Reconstitute the TVP with boiling water and add the Vegemite, garlic and cilantro. Mix thoroughly to avoid any Vegemite lumps and leave the mixture to sit for 10 minutes to absorb the hot water fully.
  3. Drain off the excess water from the TVP and mix with the sweetcorn.
  4. Put the TVP and sweetcorn mixture into the halves of the bell peppers, taking care not to knock them over. If you have peppers that won’t lie very well in the oven, balance them carefully against each other for support.
  5. Bake for 15-20 minutes in a fan oven at 180 degrees/gas mark 6.
  6. Serve with chilled guacamole and salsa.

What’s your favourite thing to put in stuffed peppers? Let me know in the comments!

 

Vegan Homemade No-Blend Guacamole

Serves 2 as a dip or 1 as a big dip. Scale for the number of people you’re feeding.

I looked through some fancy recipes for guacamole but they all needed ingredients I didn’t have, namely, fresh avocado, fresh cilantro and lime juice. So I’ve come up with this recipe to work with the ingredients I actually have, because I’m not the sort of person to keep limes in my house unless I want to specifically make something unusual with them.

I wanted guacamole to top off my vegan meaty bell pepper tacos, because I can’t get vegan cheese right now and tacos without cheese OR guacamole is just crazy talk. Of course, I only thought about guacamole after the bell pepper tacos were already in the oven, so this recipe is quick and easy.

The bell peppers for the taco recipe take 15 minutes and this guacamole recipe took the time after the peppers were in the oven, minus the time it’s taken to write this article. I can’t put the blender on right now, because the baby is asleep and my Ninja sounds like a Harrier Jet when it’s running, plus I really can’t be bothered to clean the thing, so this is a no-blend recipe, too.

Ingredients:

  • 1 Avocado or about 1/2 a mug of frozen avocado (I did this because lockdown).
  • 3 fresh cherry tomatoes. You could substitute this with a tablespoon of tinned chopped tomatoes if you needed to, but it will lose the texture of the fresh tomato skins.
  • A sprinkle of cilantro (aka leaf coriander), I used dried because lockdown but fresh will give a more fragrant result.
  • A teaspoon of lemon juice.

 

  1. Defrost the frozen avocado in a mug. I used the defrost setting on the microwave for 2 minutes, stand for 1 minute, microwave on defrost for 1 more minute, and then I drained the excess water out of the bottom of the cup.
    If using fresh avocado, cut around its long equator, twist, and separate the two halves. Dig out the stone with a dessert spoon. Chop into medium-sized chunks.
  2. Chop the cherry tomatoes into fine pieces. The seeds will come out as you do it. Scrape the seeds, juice and pieces into the cup.
  3. Add the cilantro and lemon juice to the cup.
  4. Mix everything with a fork, mashing the avocado and making sure it’s well-mixed.
  5. Chill in the fridge until you are ready to use it. It should be chilled when served, so make it at least an hour before you want it.
  6. If you’re like me, you didn’t make it an hour before you wanted it. So instead of the fridge, put it in the freezer for 5-10 minutes to bring the temperature down, especially if you used a microwave to defrost the avocado. Don’t forget about it or you’ll need to defrost it again. Maybe write a note or something.

IMG_2110b

IMG_2113b

 

Holland-ish Sauce Vegan Hollandaise recipe for eggs benedict and eggs royale

I’m having serious cafe withdrawals at the moment. I miss going out to cafes and ordering food that I can’t make at home. So today I decided to do what I used to do in China when I felt like this. I decided to bring the cafe to me.

I was craving eggs royale, which is the salmon version of eggs benedict. It requires a bread bun, cut in half, on which a poached egg and a piece of salmon are arranged, and they’re drizzled with Hollandaise sauce.

Hollandaise sauce is notoriously hard to make, and I don’t know how to poach an egg without a poacher, and I have to avoid dairy, but I decided not to let any of that stop me from achieving my dream.

First, I found out that Emma Bridgewater mugs are REALLY well made. You can put one in a pan on direct full heat on a stovetop and it poaches an egg. It does take a few minutes but it gets the job done. That was my second attempt at poaching an egg (my first attempt was a complete disaster and resulted in an egg-splosion because I tried to do a “proper” poached egg where you basically whisk boiling water into a vortex then drop an egg into it. I do NOT have the skills for that, apparently).

Then there was the problem of the Hollandaise sauce. Here’s the recipe I adapted:

1 packet of silken tofu (300g or about 9 oz)

1/8 cup of lemon juice

1/8 cup nutritional yeast

1/8 cup dairy free butter

1/2 tsp turmeric (for colour)

1/2 tsp oregano (flavour)

a good pinch of garlic (flavour)

a good pinch of pepper (flavour)

Blend the tofu until it’s a smooth liquid. Then put it in a pan with the other ingredients and heat on a medium heat until the butter is melted and the sauce starts to turn a bright yellow. Serve over eggs benedict or eggs royale.

This recipe is so much easier than making the complicated emulsion for proper hollandaise sauce. If you want something with a more traditional flavour, ditch the oregano.

The main point to note with this recipe is absolutely don’t use the firm spongy kind of tofu. It won’t blend into a liquid, it will turn into a scrambly mess. The sauce itself is vegan but I obviously poured it over things which were non-vegan.

IMG_0590b

Lastly, the taste test. I thought it was really nice when it was cooked for long enough, but when I tasted it during cooking, it kept tasting excessively lemony, so definitely simmer it for at least 5 minutes to draw out the other flavours in this sauce.

Eat beautiful: food ideas and review

Okay, so I got this book called Eat Beautiful by legendary makeup artist Wendy Rowe and it was packed full of tips on which foods are good for you and will nourish your skin from the inside. Spoiler alert: It’s totally awesome, BUT they’re mostly expensive and some of them are obscure and hard to find.

However, such things don’t normally bother me. I totally loved this book and will use the info in it when I am in a country where I can acquire the foods it talks about. But for now? In China? I am not. Most of the food here is weird.

So instead, here’s my own list of things I have found that really make a difference, all of which I’ve been able to buy in one form or another in China (except Miso soup… WTF China?!):

  1. Tomatoes. Tomato juice is my favorite, but also passata, any kind of tomato-based pasta sauce or soup, fresh tomatoes, sundried tomatoes… they all contain antioxidants and lycopenes, which help protect your skin against cancer by helping the cells stay healthy. Healthy cells are pretty cells.
  2. Blueberries. These also contain antioxidants. Now, current research shows that you don’t want to overload on antioxidants because after a certain point they’re not so useful. However, most of us don’t get enough dark blue and purple fruits and vegetables, so I’m still reaching for the blueberries in the store.
  3. Avocado. Vitamin E is SO good for your skin, especially as you age. It gives you a healthy glow. And avocados, along with nuts and olives, are full of vitamin E.
  4. Coconut oil. I’ve talked before about coconut oil. It’s good for you on the outside and the inside. Enough said.
  5. Miso soup. Expensive, but really healthy. Fermented soy beans are the ones that are effective in the fight against cancer. We’re talking PREVENTION here; if you HAVE cancer, go to a real doctor.
  6. Black grapes. As well as making the BEST wine/champagne, black grapes are healthy AF, and like blueberries and tomatoes, they help reverse skin cell damage to ensure your outer layers are in tip-top shape.
  7. Orange juice. Some people buy vitamin C serum to put on their faces. Others just drink more orange juice. I prefer to drink it because I put enough other stuff on my face, lol. It’s not a buzzy fad food, but sometimes the oldies are the best. Also, OJ is WAY cheaper than vitamin C serum, by several orders of magnitude, and if you only put it on your face you’re losing out on all the other health benefits of orange juice.
  8. Shiitake Mushrooms. Got a vitamin D deficiency? These will help. And we’re all more beautiful when we have the inner tranquility of not having nutritional deficiencies.
  9. Spinach, kale and broccoli. If you’re low on vitamin K, leafy dark green vegetables are the way forward. A vitamin K deficiency makes your skin look pallid and washed out, and it also makes you bruise more easily, making blue under-eye circles and veins worse. Consult your doctor if you’re on warfarin.
  10. Carrots. Beta carotene gives you a healthy glow (some people even take tanning tablets with a high amount of beta carotene to make them look tanned, although I wouldn’t recommend it. It’s also the reason that flamingoes are pink– they eat shrimp packed with beta carotene. That’s why they sometimes turn white in the zoo; lack of beta carotene), and pro-retinol of course has boatloads of research to support its effectiveness as a beauty product.

Which Easter Eggs are Vegan 2017?

For the third year running, I decided to go to all my local supermarkets and find out which Easter eggs are dairy free and vegan, so you don’t have to waste as much time tearing your hair out over ingredients. I did discuss the US options last year, and they don’t seem to have changed so you can find that post here.

Morrisons:

Most Improved 2017

The prize for Most Improved Vegan Easter Egg Collection 2017 has to go to Morrisons; they have really worked hard to develop a vegan Easter Egg range and you can find them amongst the normal eggs in the seasonal aisle (not in the Free From section) which I always prefer because then I don’t feel like a leper. If I had any money, I’d send Morrisons a trophy. They have 4 vegan eggs this year, including three from Moo Free; the “milk” chocolate one, the “bunnycomb” (honeycomb) one which has chunks of honeycomb in it, and the “orange” one which has chunks of orange-flavored confection in it, as well as the standard Kinnerton one. Full points for interesting and unique eggs this year:

A fantastic selection of Moo Free vegan milk free eggs from Morrissons.
A fantastic selection of Moo Free eggs from Morrissons.

morrisons moo free orange easter egg vegan

morrisons moo free chocolate vegan easter egg

morrisons moo free unnycomb honeycomb toffee vegan easter egg

morrisons kinnerton dairy free vegan easter egg

ASDA

ASDA have a nice set this year, there’s their Easter Egg with Choc Buttons for the kids, a nice looking one with orange discs for millennials, and a serious dark chocolate fancy egg for people who like a bit of luxury. Take a look:

ASDA free from dairy free egg vegan milk free chocolate

ASDA free from dairy free egg vegan milk free chocolate
This one has chocolate orange discs.

ASDA free from dairy free egg vegan milk free chocolate

Sainsbury’s:

Sainsbury’s had their usual lovely collection (and I’m pleased to tell you they also now do the most DELICIOUS dairy free Wensleydale cheese AND a vegan microwave lasagne). The highlights were  the white chocolate egg and the Choices egg (I love the caramel chocolates that come with that one), both of which I bought. There were others, too, but I can’t seem to find the photos to show you (really sorry; if I find them I will add them to this article):

sainsburys vegan easter egg white chocolate easter egg dairy free

sainsburys2

Tesco:

Tesco’s dairy free range has been a bit disappointing this year, and I noticed their Christmas range was lacklustre for milk-free as well; they seem to prefer to fill their free from range with gluten free stuff (and there’s a lot of stuff that they’re selling as “gluten free” when there’s a normal, cheaper version that doesn’t actually contain gluten). So their range was relegated to the mainstream eggs that didn’t have dairy in. Here’s the set I found (with ingredients as they’re not explicitly marked as vegan or dairy free):

Tesco ff green and blacks egg mint vegan

Tesco ff dairy free egg vegan dark chocolate

Lindt dark chocolate bunny dairy free vegan
Everyone’s favorite Lindt dark chocolate bunny is dairy free again this year. Thank you Lindt, I love these bunnies so much!!

The Hall of Shame:

And now, for the third year running, it makes me sad and a little angry to discuss those eggs that look vegan and dairy free, but aren’t, in Invoke Delight and Inspire’s traditional Easter Egg Hall of Shame:

Tesco not vegan dark chocolate bunny.
Not Vegan.

Lindt not vegan dark chocolate egg.

Green and Blacks not vegan dark chocolate egg.

And the prize for the least vegan friendly Easter chocolate, 2017, goes to Nestle, for THREE eggs that contain gratuitous milk. Again. Why do I suspect that someone in Nestle has a grudge against dairy-free chocolate? Now, Cadbury’s seem like they’ve been pretty vegan-unfriendly, but I will remind y’all that they own Green and Black’s, which has at least 1 dairy free egg, even if some of their others are not, so each year they make at least some effort in this department, whereas Nestle are stuck in 1982:

Nestle, you should be ashamed of yourselves. Again. And don’t bother to contact me if you’re just going to spout some spiel about needing butteroil in your After Eights or that “consumers tell you they like milk in their chocolate” because I’m a consumer and I don’t want milk in my chocolate, and given how popular this “Which Easter Eggs Are Vegan” series of articles has been, year on year, I know I’m not alone. BTW, readers, unbranded After Eights are dairy free and they taste great; most supermarkets sell them as “after dinner mints.”

I shouldn’t be surprised by Nestle, they have always been a bit regressive. After all, they did run that Yorkie “it’s not for girls”, and later, the “this one is for girls” (get in your freaking corner, girls, OMG, like what are you doing trying to eat chocolate?) advertising campaigns.

Has anyone spotted any other vegan Easter eggs in shops? Let me know in the comments!

Another Cooking Skillz Fail…

When my Dearest and I buy a chicken to eat, we tend to cook it on one day and eat half between us, then we eat the other half on the second day after re-heating the chicken for 45 minutes in a hot oven.

So this time it turned into another cooking disaster. I can’t actually take credit for this one… I mean, I did the right thing and ensconced the remaining half-chicken in cling film (saran wrap?) to make sure it didn’t go bad while it was in the fridge overnight.

However, I wasn’t the person who then put the chicken in the oven.
I was the one who came to take it out and discovered it was coated in melted plastic.

cling film chicken
This is what happens if you leave the cling film on the chicken when you put it in the oven and cook it for 45 minutes.
Chicken cling film
A close up of the chicken fresh from the oven. Above the breastbone that’s melted plastic.

I’d like to be classy and say we threw it away on the spot, but I really wanted to eat something and I’d just spent 45 minutes waiting for a chicken to cook that someone else had put in the oven. So I didn’t throw the chicken away.

Using mad surgical skillz, I very carefully dissected the chicken in such a way that the chicken coated in cling film or any chicken that might have absorbed plastic was all removed.

There was maybe 1/2 a cup of chicken left at the end of it all. I poured some soup over it and ate it.

It tasted funny.

I am not really sure what the lesson is here. Don’t let other people cook? Seems a bit of an overreaction. What do you think? I have learned nothing from this episode.

Southern Fried Catfish and Hush Puppies

Has anyone tried this dish? I really want to make it, but I don’t know where to get catfish in the UK! It sounds very delicious.

And I could listen to this lady’s voice all day: