Seems it has been awhile since I blogged heh, sorry.
The rundown?:
*Drake surgery next tuesday, the 18th. Tonsils, Adenoids, Turbinades (idek what those are) and tubes.
*I`ve been banned from Forsaken World twice in a week because of my stupid Vpn. Currently banned now
*We have all had the plague, vomit and migranes and fevers oh my.
*Been trying out new recipies, incorporating veggies a lot more. Even tried a few products that say "chick`n, but meatless" which baffle me with their deliciousness
* Finches have 2 out of 4 babys hatched. Knocked one from the nest but I saved it and Tweety hasn`t rejected it so far. *fingers crossed*
*Its been rainy here in Florida, so the plants are growing.
*Tony, Robin and I changed the starter on the car all by ourselves, with dad yelling at me via cellphone from Tennesee
*Heard from my brother for the first time in 2 years. He is in some exclusive military branch and has very little contact with the outside world.
Been pretty busy, but being banned had allowed me to get my first book done, and revise it once. I have also done a deep clean of the house, and set up my stockpile in the garage.
As for my character, I was making incredible progess now that I had figured out what purple sets I am going with. A friend, Cayennel helped me figure out gemming as well so the greater part of my gaming life is devoted to collecting gems. I need like 960 of 2 types x.x
Sunday, June 9, 2013
Thursday, May 9, 2013
Inside the Mind of Cell Shade
My ex boyfriend of maybe 3-5 years on and off has finally found something he`s taking pride in. Him and a few friends have started a "show" of sorts featuring them talking about random things and whatnot. He`s been getting a bunch of hits so I offered to feature him on my humble little blog and Tumblr to get him some ratings. Some of it is actually pretty funny, and season two is coming out soon.
http://www.youtube.com/user/CellShade1/videos?flow=grid&view=0
Or just go to youtube and search for CellShade1.
He has been all over the place since I met him, dabbling in things and never really finding a niche he could make work, though he did try his hardest. Maybe this show will take off and become an internet hit :)
http://www.youtube.com/user/CellShade1/videos?flow=grid&view=0
Or just go to youtube and search for CellShade1.
He has been all over the place since I met him, dabbling in things and never really finding a niche he could make work, though he did try his hardest. Maybe this show will take off and become an internet hit :)
Monday, April 29, 2013
Netflix Documentary: A Matter of Taste
"Sally Rowe`s documentary dishes a rare glimpse into the heated world of haute cuisine, with brilliant and controversial chef Paul Leibrant navigating other chefs, food critics, restaurant owners and more"
This one caught my eye because I love to cook. I went to a culinary Vo tech program in high school and missed finishing by one test..that they wanted me to pay like 100 dollars to take after I had graduated. So I said screw that, and took my cooking to my home life. At least this way my food is enjoyed after it has been slaved over.
We watch from the underside as Paul Leibrant decorates what would be a dish with food sauces in an artistic way. I always loved being able to express myself with the food sauces in school. He is described as being an innovator and being cutting edge in nearly every way. He makes food that other people would only dream to try, and successfully gets people to like it. A few dishes that are told to us are:
*Chocolate Covered Scallops
&
*Espuma of calf`s brains and foie gras
A few chefs comment on Paul`s food, saying there really is no way to tell if you`re going to like it, because there has never been anything done like it before. One chef refuses to comment because he hates the food style, and we watch as a dish is constructed with cherries and some sort of jelly. The dishes we have seen so far are tiny and delicate. The speaker describes them as "cute" Then we learn that in 2000 Paul became the youngest chef to receive 3 stars from the New York Times. Which makes you start to wonder if he really is innovative, or if he is just different and that is causing a stir?
Paul says he learned his style from a few guys he trained with in Europe. He states the restaurants he worked in were very very good, but they were all the same. What he has started doing is taking a base, which is something we know, and taking away a flavor, or adding in something you would never add in on your own. It makes people wonder, and throws people off. This could have gone very badly, but he got lucky that humans are a curious species.
We watch him work for awhile, and just by watching his demeanor you learn he is very passionate about his work. Even though he is famous, he still crafts nearly every plate by hand, and makes most of the food himself. The plates are constructed one by one, each one could be the same dish but they look unique.
He is a bit goofy, they had a spot of bad luck with one of his restaurants and had to go back to making burgers and fries. So he decides to have a french fry tasting with different cuts and spices for the fries. Paul has no lover, instead prefers to say he is married to the kitchen. We witness him leaving the burger flipping trade and heading out to get back into serious cooking.
It was a slower documentary, with a lot of comments and insight from Paul himself. You really get to see inside his mind and see some of the unique dishes he thinks up. He wants to create emotion with his food, and awake the senses, not just give you something you`ve had before. I rated it as a 4 star myself but it is definitely worth the watch in my opinion.
This one caught my eye because I love to cook. I went to a culinary Vo tech program in high school and missed finishing by one test..that they wanted me to pay like 100 dollars to take after I had graduated. So I said screw that, and took my cooking to my home life. At least this way my food is enjoyed after it has been slaved over.
We watch from the underside as Paul Leibrant decorates what would be a dish with food sauces in an artistic way. I always loved being able to express myself with the food sauces in school. He is described as being an innovator and being cutting edge in nearly every way. He makes food that other people would only dream to try, and successfully gets people to like it. A few dishes that are told to us are:
*Chocolate Covered Scallops
&
*Espuma of calf`s brains and foie gras
A few chefs comment on Paul`s food, saying there really is no way to tell if you`re going to like it, because there has never been anything done like it before. One chef refuses to comment because he hates the food style, and we watch as a dish is constructed with cherries and some sort of jelly. The dishes we have seen so far are tiny and delicate. The speaker describes them as "cute" Then we learn that in 2000 Paul became the youngest chef to receive 3 stars from the New York Times. Which makes you start to wonder if he really is innovative, or if he is just different and that is causing a stir?
Paul says he learned his style from a few guys he trained with in Europe. He states the restaurants he worked in were very very good, but they were all the same. What he has started doing is taking a base, which is something we know, and taking away a flavor, or adding in something you would never add in on your own. It makes people wonder, and throws people off. This could have gone very badly, but he got lucky that humans are a curious species.
We watch him work for awhile, and just by watching his demeanor you learn he is very passionate about his work. Even though he is famous, he still crafts nearly every plate by hand, and makes most of the food himself. The plates are constructed one by one, each one could be the same dish but they look unique.
He is a bit goofy, they had a spot of bad luck with one of his restaurants and had to go back to making burgers and fries. So he decides to have a french fry tasting with different cuts and spices for the fries. Paul has no lover, instead prefers to say he is married to the kitchen. We witness him leaving the burger flipping trade and heading out to get back into serious cooking.
It was a slower documentary, with a lot of comments and insight from Paul himself. You really get to see inside his mind and see some of the unique dishes he thinks up. He wants to create emotion with his food, and awake the senses, not just give you something you`ve had before. I rated it as a 4 star myself but it is definitely worth the watch in my opinion.
Subscribe to:
Posts (Atom)