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That's pronounced KY-otes for you guys at home. :)
I have Dwight Yoakam stuck in my head, which is perfectly acceptable. He's really a modern-day Elvis; you can hear the hip-swivel in his voice, and he can lay the song down smooth and clear. Combine that with memorable roles in a few movies (Panic Room, Sling Blade, Roswell) and you've got one cool cat.
Slept through "Brokeback Mountain" with![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
bamboofae and arlekin last night. It's a really great movie (I've seen it before) and seeing it again really brought home what a fantastic job Heath Ledger pulled in that one. Again, it's all in the voice; he pulls off that slow, leathery drawl so well there's just no question that he's authentic. The short story's author, Annie Proulx, gushed that Ledger had a best grasp of the character than she did. That's really the highest praise an author can give to an actor.
Since now I've made a solemn vow to abstain from fast food for the next two months (for NARFA's Hell Month and later to supportbelly4you in Lent), I've suddenly become much more interested in cooking. :) I have a good grasp on, you know, many basics -- I can make a fairly decent stir-fry and I'm decent with, say, chicken and a few bobs of other ingredients here and there, but what I'd really love to do is study the art of cooking itself; see what I can throw together that's new and interesting and unexpected, to wander away from the hallowed halls of Batchelor Chow. I'd like to know how not only to make food taste good, but look good as well; what can you do to bring color to an alfredo dish (sun-dried tomato topping immediately comes to mind, but that might be a bit expensive; maybe throwing in sauteed carrots, green and red peppers?) or even spruce up something like chicken nuggets to make them...memorable.
The study of herbs is also very fascinating to me, and I'd love to be able to know which herbs go with which foods. When to use fresh herbs vs. dried ones, at what point in the preparation of food do I add them for the best flavor, all of that... Anyone got a good book or website they could recommend?
And since I've been caught updating my journal at work, I should shut this down now. *redface*
I have Dwight Yoakam stuck in my head, which is perfectly acceptable. He's really a modern-day Elvis; you can hear the hip-swivel in his voice, and he can lay the song down smooth and clear. Combine that with memorable roles in a few movies (Panic Room, Sling Blade, Roswell) and you've got one cool cat.
Slept through "Brokeback Mountain" with
bamboofae and arlekin last night. It's a really great movie (I've seen it before) and seeing it again really brought home what a fantastic job Heath Ledger pulled in that one. Again, it's all in the voice; he pulls off that slow, leathery drawl so well there's just no question that he's authentic. The short story's author, Annie Proulx, gushed that Ledger had a best grasp of the character than she did. That's really the highest praise an author can give to an actor.Since now I've made a solemn vow to abstain from fast food for the next two months (for NARFA's Hell Month and later to support
belly4you in Lent), I've suddenly become much more interested in cooking. :) I have a good grasp on, you know, many basics -- I can make a fairly decent stir-fry and I'm decent with, say, chicken and a few bobs of other ingredients here and there, but what I'd really love to do is study the art of cooking itself; see what I can throw together that's new and interesting and unexpected, to wander away from the hallowed halls of Batchelor Chow. I'd like to know how not only to make food taste good, but look good as well; what can you do to bring color to an alfredo dish (sun-dried tomato topping immediately comes to mind, but that might be a bit expensive; maybe throwing in sauteed carrots, green and red peppers?) or even spruce up something like chicken nuggets to make them...memorable.The study of herbs is also very fascinating to me, and I'd love to be able to know which herbs go with which foods. When to use fresh herbs vs. dried ones, at what point in the preparation of food do I add them for the best flavor, all of that... Anyone got a good book or website they could recommend?
And since I've been caught updating my journal at work, I should shut this down now. *redface*
