e:Jacob, this IS the best period Emma-Knightley dance I have ever seen.

I will admit, Emma is probably one of my least favourite works by Austen, but this 2009 adaptation does as much justice to the novel as the 1995 version of Pride and Prejudice. In fact, it makes it so picturesque that I am almost ready to overlook the fact that I am always uncomfortable with Emma's character in the real book.

Romola Garai is SO not the Emma that Austen wrote about. She has absolutely no pretension, is much too earnest and can't pull off the insularity that is the trademark of Austen's Emma! For a change, I loved the fact that they miscast so far from the truth that I actually liked this Emma.

Oh, the soundtrack is GORGEOUS and I have been listening to it non-stop for days on end!! It has a bunch of lively innovative waltzes

::download sound::

and some heart-breaking cello and flute pieces

::download sound::

and really everything in-between.


e:Jacob, you MUST see this (especially if you don't like the real Emma too much. heheh)

Hee Hee...

It was not about badges.
It is never about badges.
It will never be about badges.

That Coconut oil is 92% saturated fat - around 30% more than butter. It has 6% monounsaturated fat and just 2% polyunsaturated fat. In the US, it is consumed in large amounts in nondairy coffee creamers on a regular basis by most of the population.

Anyone who thought that they were cutting out the risk of fattening substances by using non-dairy coffee creamers and didn't know this fact are in for a shock.

Coconut oil can be heated to 177 degree C (that is 77 degree C more than the boiling point of water) before it starts to smoke - this is very convenient for mass scale cooking industry use. You would be hard-pressed to find commercial mass-produced baked goods or confectionary here that doesn't have coconut oil used as a shortening agent.

It is however, one of the best skin moisturisers on the planet.

If you answered popcorn (or nothing), you would be wrong. Utterly, absolutely, WRONG.

It's Kale Chips! The recipe is so ridiculously simple that even I could have made it 4 years back, but didn't.



To make up for that lamentable lapse, I just made and devoured a kilo of kale chips in addition to the kale salad I had earlier. If you see a greenish looking person scuttling about tomorrow, its probably a safe bet to assume that they are not from Ireland.

If you don't put on your coats and boots, rush to the nearest kale selling-store (or your fridge, if you are already a kale-eating monster), make these chips RIGHT NOW, you will have a sad potato-chip-filled or popcorn-filled Friday evening, suckers.

Assuming you now have that kale in hand, wash it, strip the leaves from the stalks, tear the leaves into BIG chip sized pieces, dry it, spin it down, toss in some olive oil, juice from a quarter lemon and a liberal sprinkle of salt. Dry the leaves at around 90 Degree C (yeah, yeah, F it -> ) for 20 minutes or till the leaves are a dessicated dark earthy green.

DO NOT burn them. Do not raise the temperature. The idea is to dry them, not roast them. They taste THAT much better when dried (than roasted). Watch carefully around the 20-30 minute mark. Just drag a chair in front of your oven door and keep staring at the kale. They will transform into junk food craving gold.

I can't quite explain how they taste, they are bizarrely awesome and extremely addictive. If I keep going at this rate, I might just beat out Pizza Hut in Kale consumption.