Tinypliny's Journal
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01/04/2010 21:47 #50739
Quirky++Category: the odes
12/27/2009 14:54 #50667
Irrational favourite song.Category: music
Who knows what miracles you can achieve...
When you believe, somehow you will!
You will, when you believe!
I love this song. I could listen to it on a loop for a solid 1 hour or more. I know, because I have done it. The lyrics are so irrationally and completely positive and that, I think is part of its magic. Of course, the other part is Whitney Houston's smashing powerful voice. Anything she sang turned into an impressive crashing waterfall of sonic gold, back in the day.
When you believe, somehow you will!
You will, when you believe!
I love this song. I could listen to it on a loop for a solid 1 hour or more. I know, because I have done it. The lyrics are so irrationally and completely positive and that, I think is part of its magic. Of course, the other part is Whitney Houston's smashing powerful voice. Anything she sang turned into an impressive crashing waterfall of sonic gold, back in the day.
12/26/2009 16:14 #50664
Can I grind up pasta to get flour?!Category: eating in
Well, what do you think? I am slowly getting through everything on my grocery shelves. The idea is to completely finish all stored grains, grain products, lentils, beans, rice and other non-perishables in the next 6 months. I am on a clean-up-the-whole-kitchen-and-start-completely-afresh drive.
I have some pasta but I am not very keen on making it because I tend to cut down on my vegetable portions if I eat too much pasta with regular meals. I do want to try my hand at some bread again - so if I take the pasta (white, acini de pepe) and grind it to a coarse powder will that make a good bread flour along with ground bulghur? I am thinking of making some kind of fruit/banana/apple based bread.
Does this sound insane? Well... it does sound a bit weird but still, do you think it might just possibly work? Thoughts?
I have some pasta but I am not very keen on making it because I tend to cut down on my vegetable portions if I eat too much pasta with regular meals. I do want to try my hand at some bread again - so if I take the pasta (white, acini de pepe) and grind it to a coarse powder will that make a good bread flour along with ground bulghur? I am thinking of making some kind of fruit/banana/apple based bread.
Does this sound insane? Well... it does sound a bit weird but still, do you think it might just possibly work? Thoughts?
12/26/2009 11:43 #50660
Julie and JuliaCategory: art
Is pitch perfect.
Only, I think Amy Adams was a very poor choice. She is just too goody-shoes to be convincing and absolutely fades in front of Meryl Streep. That actress who played Bridget Jones could have been more effective. The real author could have been a fabulous choice.
The movie was a nice contrast between the 60s and now; a look at just how far we have come in terms of personal freedom of expression without bureaucratic constraints. Evidence is this blog that came to life as the movie.
Of course, being recognized for it in the face of enormous odds of sinking into oblivion, is a fairytale and a real one. But really, that is very thin justification for casting that chirpie unreal disney fairytale fluff woman. I think the movie could have done on the "Julie side" with a lot more grittiness and conviction - would have made it happier, ironically.
Throughout the movie, I wondered about the cooking. If Julia Child's cooking was so iconic here, what influence did she really have on American home-cooking, in general. Could it be that her rich French recipes were slightly misinterpreted across the pond and people ended up with more plaque in their arteries than they could manage? I have never really read her recipes or seen her shows but what were the portion sizes she advocated? Anyone know?
Only, I think Amy Adams was a very poor choice. She is just too goody-shoes to be convincing and absolutely fades in front of Meryl Streep. That actress who played Bridget Jones could have been more effective. The real author could have been a fabulous choice.
The movie was a nice contrast between the 60s and now; a look at just how far we have come in terms of personal freedom of expression without bureaucratic constraints. Evidence is this blog that came to life as the movie.
Of course, being recognized for it in the face of enormous odds of sinking into oblivion, is a fairytale and a real one. But really, that is very thin justification for casting that chirpie unreal disney fairytale fluff woman. I think the movie could have done on the "Julie side" with a lot more grittiness and conviction - would have made it happier, ironically.Throughout the movie, I wondered about the cooking. If Julia Child's cooking was so iconic here, what influence did she really have on American home-cooking, in general. Could it be that her rich French recipes were slightly misinterpreted across the pond and people ended up with more plaque in their arteries than they could manage? I have never really read her recipes or seen her shows but what were the portion sizes she advocated? Anyone know?
dimartiste - 12/28/09 16:17
Did you get the DVD with the Bonus Disc? It was more expensive,but my mom and I watched it the other night over Chinese Take out. Go Figure! Anyhow. This movie really got me thinking about the courage Julia Child had and what she did for American Cooking. As well as blogging, but I mentioned that in my post. The extras were cool. There was a 90 minute best of the best with Julia Child. Merryl Streep did an amazing job. Rene Zellwiger definately can do train wrecks better than most. Have you seen New In Town? Very funny. I did like Amy Adams in both rolls. Although during the meltdowns a page from Bridget Jones would have made for an intreguing possiblity. Although the real Julie did not seem the same as either might have portrayed her.
Did you get the DVD with the Bonus Disc? It was more expensive,but my mom and I watched it the other night over Chinese Take out. Go Figure! Anyhow. This movie really got me thinking about the courage Julia Child had and what she did for American Cooking. As well as blogging, but I mentioned that in my post. The extras were cool. There was a 90 minute best of the best with Julia Child. Merryl Streep did an amazing job. Rene Zellwiger definately can do train wrecks better than most. Have you seen New In Town? Very funny. I did like Amy Adams in both rolls. Although during the meltdowns a page from Bridget Jones would have made for an intreguing possiblity. Although the real Julie did not seem the same as either might have portrayed her.
tinypliny - 12/26/09 12:59
Hehehe, I didn't say I dislike Adams, in fact I think she was way beyond AWESOME in Enchanted (which I LOVED!) but it is just that the original author of Julie and Julia was not as privileged or "sophisticated" as the real Julia Child seems to be. She was forced to blog at a time when her life was full of negatives.
I know they tried to portray it in the movie, but I am really critical of cooking movies, so I felt something was missing in sarcasm and darkness that goes into cooking usually - on Julie's side. It was too sunny. Sometimes, humour is just dark. Cooking humour is almost 90% dark. I simple HATED that movie "No reservations" because it was terrible in my opinion. I liked this movie but I couldn't identify with any of the cooking or the chefs, and that took away something from the movie. Maybe I had too high expectations... But the movie, on the whole, was beautiful.
The cinematography was amazing, the colours popped everywhere, the sets were detailed and really picture perfect!
Hehehe, I didn't say I dislike Adams, in fact I think she was way beyond AWESOME in Enchanted (which I LOVED!) but it is just that the original author of Julie and Julia was not as privileged or "sophisticated" as the real Julia Child seems to be. She was forced to blog at a time when her life was full of negatives.
I know they tried to portray it in the movie, but I am really critical of cooking movies, so I felt something was missing in sarcasm and darkness that goes into cooking usually - on Julie's side. It was too sunny. Sometimes, humour is just dark. Cooking humour is almost 90% dark. I simple HATED that movie "No reservations" because it was terrible in my opinion. I liked this movie but I couldn't identify with any of the cooking or the chefs, and that took away something from the movie. Maybe I had too high expectations... But the movie, on the whole, was beautiful.
The cinematography was amazing, the colours popped everywhere, the sets were detailed and really picture perfect!
mike - 12/26/09 11:55
I'm sorry you are so wrong but Amy Adams was perfect for that movie! I loved the movie and i loved her. But i always love her so maybe i am bias. But i love that movie!
I'm sorry you are so wrong but Amy Adams was perfect for that movie! I loved the movie and i loved her. But i always love her so maybe i am bias. But i love that movie!
12/21/2009 19:58 #50619
CSA: First Share Pickings (Thorpe Farms)Category: eating in
My first winter share through the Community Supported Agriculture plan from Thorpe Farms was waiting for me today morning under my office desk - thanks to my wonderful officemates. :) It was quite a surprise. Given that four of us are splitting the share, I wasn't expecting much but I received:
Grapefruit
Florida Oranges
Tangelos
Carrots
Turnips
Beets
Radishes
Garlic
Onions
Parsnips
Brussel Sprouts - on a stalk!
Swiss Chard
Potatoes
I gave away the potatoes because they are banned from my kitchen. I also gave away the garlic for no particular reason.
PS: Just roasted some of these root veggies and they are incredibly tasty! They beat regular grocery veggies by oodles and oodles of awesomeness!
Grapefruit
Florida Oranges
Tangelos
Carrots
Turnips
Beets
Radishes
Garlic
Onions
Parsnips
Brussel Sprouts - on a stalk!
Swiss Chard
Potatoes
I gave away the potatoes because they are banned from my kitchen. I also gave away the garlic for no particular reason.
PS: Just roasted some of these root veggies and they are incredibly tasty! They beat regular grocery veggies by oodles and oodles of awesomeness!
tinypliny - 12/26/09 12:51
(e:Libertad), (e:dragonlady7), (e:joshua) and I had a long conversation about which CSA to choose and what you get and how much it cost etc. Take a look: :::link:::
I am really happy with what I received in my first share but as the winter progresses, I think it is bound to get more and more unattractive (except for the citrus, because they have farms in Florida).
(e:matthew), I know! I am roasting the rest of the root veggies tonight. Will surely post pics! :)
(e:Libertad), (e:dragonlady7), (e:joshua) and I had a long conversation about which CSA to choose and what you get and how much it cost etc. Take a look: :::link:::
I am really happy with what I received in my first share but as the winter progresses, I think it is bound to get more and more unattractive (except for the citrus, because they have farms in Florida).
(e:matthew), I know! I am roasting the rest of the root veggies tonight. Will surely post pics! :)
matthew - 12/26/09 12:31
Mmmm yummy! I think I LOVE winter vegetables more than summer vegetables!
Mmmm yummy! I think I LOVE winter vegetables more than summer vegetables!
libertad - 12/26/09 12:13
That's awesome. What is this Community Supported Agriculture plan all about? Have you mentioned this before? How could you give away the garlic and the potatoes. I would have for sure gotten rid of the radishes. I never thought of roasting those things.
That's awesome. What is this Community Supported Agriculture plan all about? Have you mentioned this before? How could you give away the garlic and the potatoes. I would have for sure gotten rid of the radishes. I never thought of roasting those things.
i think you are completely insane. there is no way that you will be able to bake bread from ground up pasta. (but your attempt makes me like you a whole bunch!)
and i do admire your attempt to try to make apple crisp or the like with very finely ground up pasta (i certainly hope you have a food processor). this may in fact taste great , and i would love to know how it turns out.
also, pasta is one of the most flexible grains. goes well with any vegetable on the planet. try it...you'll like it!
You are so sweet, (e:James). :-) I ended up blending the acini de pepe with bulghur and now its marinating in an almond, apple and banana smash in the fridge.
I really need to get butter and eggs for the bread but I am having a terrible time working myself up to buy either of those. Believe it or not, I walked to the Coop yesterday but walked right back because I couldn't work up the conviction to buy butter and eggs! I am hoping I can reach a compromise midweek. Sometimes, I think my schoolwork psychologically interferes with my diet big time! A wicked piping voice is always screeching at me to practice what I will preach. :/
What kind of flour do you want? I will trade you.
what Paul said. Or even trade it for flour with somebody who likes pasta.
It just might work, but couldn't you just give it away or eat it and buy flower. Sounds like a big waste of energy.