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Red River Dialect: Abundance Welcoming Ghosts - VINYL LPTitle: Abundance Welcoming Ghosts Artist: Red River Dialect Label: Paradise Bachelors Product Type: VINYL LP UPC: 843563118641 Genre: Folk Release Date: 2019 09 27 Number of Discs: 1 Whilst touring during the early months of 2018 in support of Broken Stay Open Sky, their fourth album and first for label Paradise of Bachelors, Red River Dialect uncovered a new depth of communication in their playing, and the follow up bears the fruit. Abundance
Title: Abundance Welcoming GhostsArtist: Red River Dialect
Label: Paradise Bachelors
Product Type: VINYL LP
UPC: 843563118641
Genre: Folk
Release Date: 2019-09-27
Number of Discs: 1
Whilst touring during the early months of 2018 in support of Broken Stay Open Sky, their fourth album and first for label Paradise of Bachelors, Red River Dialect uncovered a new depth of communication in their playing, and the follow-up bears the fruit. Abundance Welcoming Ghosts finds the British folk-rock band relaxing into a natural, playful confidence: tangling with the thickets, wading in the river, digging the peat, and disappearing into the mountains. It was recorded at Mwnci Studios, in a quiet valley in Southwest Wales, during four days in August 2018, just a month before the band's songwriter David Morris left the UK for a nine-month meditation retreat at a remote Buddhist monastery on the cliffs of Cape Breton, Nova Scotia. This plan had not yet taken shape when he wrote these songs during the spring of 2018. By the time the band reached the studios, the imminent hiatus lent a poignant and celebratory atmosphere to the sessions. The compositions had not been fully formed prior to recording, but any pressure was transmuted into invigoration, resulting in the jubilant energy that adorns even the most turbulent songs. The album title gestures towards a fullness that the songs fulfill, a sonic and lyrical plenitude, but any density achieved by the band opens up further space. This expansiveness bears testament to the skill of long-term collaborator and guide Jimmy Robertson (Michael Chapman, Arctic Monkeys, Depeche Mode), who engineered and mixed the songs. Guest musicians Joan Shelley, who sings the hidden spaces on "Snowdon" and "Piano," and Tara Jane O'Neil (Rodan, the Sonora Pine), who plays sweet aching slide guitar on "My Friend," complement the core sextet. Ed Sanders' violin alternates between soaring with crisp highland sadness on "BV Kistvaen" and burying jaws into the flesh of songs like "Salvation." Coral Kindred-Boothby's bass swings the anchor in deep blue fathoms, but frequently dances up to the clouds; she sings heart-swelling, radiant harmonies on "My Friend." Lead guitarist Simon Drinkwater weaves spry and subtle lines just under the surface of the ocean, breaking for gasps of air and bicycle kicks, slicing the air on "Snowdon" and "Blue Sparks." Kiran Bhatt rides the drums out to all the cardinal points, tapping high bright stars on "Piano" and pulsing with the circular tide on "Two White Carp." Robin Stratton has one hand rummaging in the swamp around "Red River" and the other under a waterfall on "Slow Rush"; his piano and organ playing flow like water into both rhythm and lead roles. There are songs about finding oneself a mountain and finding mountain summits disappearing. The thread of mourning that has long held sway in Morris' songwriting, particularly on 2015's Tender Gold and Gentle Blue, is not fully unravelled. There are familiar questions about allegiances to caution and pensiveness, but the songs edge ever closer to abandoning restraints, including the desire to achieve coherence in meaning as some form of salvation. The path of healing continues to draw the attention of Morris' lyrics, which traverse a blurring of outer and inner landscapes. The sun, the moon, and the six elements of fire, water, earth, wind, space, and consciousness dance across these two realms. Love for friends, family, old flames, and old ghosts burns brightly and sometimes fiercely. Regarding the title, he points to a quote attributed to the eleventh century Tibetan spiritual master Machig Labdrön, "In other traditions demons are expelled externally. But in my tradition demons are accepted with compassion." The act of naming and being named threads through the album. Notably, the song "Red River" narrates the history of the tongue from which the band take their name, and the colonial dynamic replicated in the process. Tombs on Dartmoor, tenor bells in Wales, and locations from dreams expand the physical, temporal, and psychic landscape. Wales also inhabits the evocative paintings of Jane Hope, which adorn the covers. Her compositions are inspired by and drawn from tales found in the Mabinogion, the ancient cycle of Welsh legends, but are also informed by irrupting subconscious imagery and the sensation of timeless symbolic forces finding old friends. In this weaving of archaic tradition and a felt sense of the unknown nowness, these paintings echo the way that Red River Dialect peer back at their British folk and folk-rock forebears, from Fairport Convention and Jackie Leven to Talk Talk. The band will be re-uniting to play these songs in the latter part of 2019, when Morris hands back his monk's robes and leaves the monastery, almost a year after this album was recorded.
Tracks:
1.1 Blue Sparks
1.2 Two White Carp
1.3 Snowdon
1.4 Slow Rush
1.5 Salvation
1.6 Red River
1.7 Piano
1.8 My Friend
1.9 BV Kistvaen
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4.1 ★★★★★
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Product Reviews
★★★★★ 5
Exactly what I wanted
Color: Blue, Size: 6-Quart
Amazing! Looks beautiful, high quality, good price. Well packaged, no defects. Heavy of course :) Blue color is amazing!
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Reviewed in the United States on April 26, 2026
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot.
I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues.
I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware.
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Regarding the 3 Photos and 1 video I've Attached:
(Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.)
Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina.
Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast.
Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking.
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TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven:
(Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware)
1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots.
I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food.
2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking.
3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking.
4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought.
5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time.
6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
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Reviewed in the United States on May 13, 2026
★★★★★ 5
Enamel finish
Color: Matte Navy, Size: 6-Quart
This is an amazing pot, got the 6 Qt
for beautiful roast dinners and for baking bread. All comes out evenly baked. Cast Iron is best and it has a nice finish for easy clean up.
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Reviewed in the United States on April 24, 2026
★★★★★ 5
Good Cast Iron
Size: 2-Quart
I'm in my fifties. I'm from the south. I've been cooking with cast iron since before I was strong enough to lift it. This is a good pot. I liked the 2-quart pot so much that I bought a second one. Now I have two. Both pots were from the warehouse, discounted because they had been returned. They both work flawlessly. I have had cheap cast iron from family dollar and upscale cast iron from Cabellas. This pot from Amazon is mid range. Its not as nice as my great grandmother's pre-WW1 pot, but its about as good as Lodge. I like this size for cooking rice (2-cups dry, 4 cups water, 20 minutes on low after boiling). It makes better rice than you've ever had from a rice cooker and it keeps the rice warm for at least an hour without burning. Just leave the lid on and take it off the stove after cooking. It's also perfect for cooking dried beans. Whether you cook plain beans or add bacon or ham hocks (or turkey necks) for seasoning, the beans cook fast and evenly. They do not have to be watched every minute. On medium-low, covered, they're tender in an hour (assuming you soaked them overnight). I can cook beans in one pot, rice in the second pot, and dinner requires almost zero attention. Since I do a lot of simmering in my pots, they require regular care. I wash them with a scrub brush and a dab of Dawn dish detergent. I have never put one in the dishwasher. I think that would be foolish. After washing, I let them drip dry for a few minutes and then dry with a dish towel. Finally I rub cooking fat on both the lid and pot with a paper towel. I use vegetable oil. My grandmother used Crisco. My great-grandmother used lard. My mother didn't use cast iron, she preferred teflon. In my experience the type of cooking fat really does not matter. When the pot becomes rusty, as it inevitably will, there is a simple solution. Rub it liberally with the fat of your choice and cook it in the oven on low overnight. Voila! Instant no-stick coating. Cast iron is the very best cookware ever created. Even cheap cast iron lasts your and your grandchildren's lifetime. Just rub it lightly with fat after washing and then season it a couple of times a year. It never wears out and it adds iron to your diet which is especially nice for pregnant and nursing moms. The 2-quart pot from Amazon is reasonably priced for a pot that will last at least 2-lifetimes and its good enough quality to justify its price. If your pot is rusting, that's your fault and you have the power to correct it. If you don't, then that's on you, not the pot. By all means give it away to somebody who will appreciate it. I've gotten several of my favorite cast iron pieces that way.😁
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Reviewed in the United States on October 3, 2021