Yearly Archives: 2006

Have I mentioned that I’m the preeminent Proust scholar in America?

  • Post author:
  • Post category:Movies
  • Post comments:4 Comments

For a friend’s birthday last night, we went to see Little Miss Sunshine, which I really enjoyed. I think the Entertainment Weekly review was pretty crappy for it, but everyone who saw it seemed to say it was enjoyable, and I agreed. I think my very favorite crappy review is this amateur movie critic blogger review, though.

Steve Carrell is not a convicing suicide or Proust scholar. We’ve seen manic comedians play restraint. When Robin Williams did it in One Hour Photo it was all kinds of creepy. Carrell’s conversion to living seems to happen and unhappen as the plot needs it. As for his being a Proust scholar, apparently we are meant to be convinced by his yelling, “I’m a pre-eminent Proust scholar!” every time he pushes the van. You know in your heart that he’s a Proust scholar because a) it’s quirky and b) it lets him give that speech at the end.

What more does one have to do, exactly, to be a “convincing” Proust Scholar? Whip out the book and quote it? Carrying around all seven volumes would really drag down the action.
At the point where they start to hand grandpa’s body out the window, it struck me that there were some parallels to As I Lay Dying, but I’m not sure if that was intentional. Stephanie and I were discussing later the woman who played Pagent Official Jenkins — Beth Grant — we wondered what we’d seen her in before. She seems to be a very busy actress. I remember her from Six Feet Under and CSI, and also Donnie Darko.

Continue ReadingHave I mentioned that I’m the preeminent Proust scholar in America?

links for 2006-09-07

Continue Readinglinks for 2006-09-07

For a million dollars…

  • Post author:
  • Post category:Memes
  • Post comments:0 Comments

from the Book of Questions, Via the J-Walk Blog,

Would you accept $1,000,000 to leave the country and never set foot in it again? If so, where would you go?

Nope — the “never set foot in it again” is the key part of that question. I’d rather see my family and friends regularly — some of them, like my grandparents, I wouldn’t be able to see at all if I left the country permanently, because they can’t really travel that far. And for a mere million? Come on. It would take a lot more than that.

Continue ReadingFor a million dollars…

links for 2006-09-06

Continue Readinglinks for 2006-09-06

New Site Design

As you may have noticed (or maybe not, if you read via a newsreader) I installed a new site design today. This is one that I’ve been tinkering with for awhile, and it’s not perfect yet, but because I started it in February, before the house buying and other life events occurred, I decided it was time to finally throw it in the water and see if it would swim.
It seems to be working alright, for the most part, with some tinkering on some pages that needs to be addressed, and some fine details that need knitted into the look. But least I’m not sick of looking at it, the way I was with the old design.
It’s finally web standards compliant (with the exception of some pages that are still static content, which I’m moving into my CMS) and it’s even closer to being flexible and more easily updated than before, which is always a positive.

Continue ReadingNew Site Design

Chicken Over Caesar Salad

  • Two boneless, skinless chicken breasts
  • red wine vinegar
  • Herbs de Provence
  • Dole Caesar Salad Kit
  • Walnuts

Sprinkle two boneless, skinless chicken breasts with Herbs de Provence seasoning on both sides. Pour a little red wine vinegar over each. Bake at 350 until done, turning at about 25 minutes. Slice. Divide one Dole Caesar salad kit into two bowls and add dressing, Parmesan, and croutons. Place one chicken breast on top of each. Serve.

Continue ReadingChicken Over Caesar Salad

Chicken Piccata

  • 4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
  • 1/2 cup all-purpose flour
  • Salt and coarsely ground pepper to taste
  • 2 tablespoons butter
  • 1 teaspoon vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 3 tablespoons capers, drained and rinsed

Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily.
In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides.
In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to 5 minutes per side or until fully cooked and tender. Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter.
Reduce liquid left in frying pan by boiling an additional 2 to 3 minutes; pour over the chicken and serve immediately.
Makes 4 servings.

Continue ReadingChicken Piccata

links for 2006-09-05

Continue Readinglinks for 2006-09-05

links for 2006-09-04

Continue Readinglinks for 2006-09-04