Have you ever seen a horror movie that you can only see once? I have, The Descent.
I have tried to watch it again, but my pulse rises and I end up holding my breath at the anticipation of something popping out of the dark. So, I try to avoid it whenever it comes on TV.
Here's the trailer for it.
Now I hear they are coming up with a sequel. I can't imagine that it will be as good as the first one. They never usually are, but if it is then it will hopefully be just as scary. I may just have to hold my breath all over again.
Here's the trailer for the sequel.
Monday, August 31, 2009
Sunday, August 23, 2009
Ensalata Caprese
Look at what I made today!
It wasn't my recipe, but it looks good, huh?
Here's the recipe via Jamie Oliver:
Serves 4
4 x 150g balls of buffalo mozzarella
2 handfuls of good mixed ripe tomatoes, of different shapes and sizes
the white of 1 spring onion, very finely sliced
extra virgin olive oil
good-quality herb vinegar
for the dressing:
a big handful of fresh basil leaves
sea salt and freshly ground black pepper
extra virgin olive oil
First make your dressing. Keeping a few leaves aside for later, roughly chop the basil and pound with a good pinch of salt in a pestle and mortar. Add a splash of oil and stir it in to make a lovely smashed basil dressing.
Carefully tear the mozzarella on to a large serving plate. Chop the tomatoes roughly into chunks and dress in a bowl with the spring onion, some olive oil, a little herb vinegar and some salt and pepper. Place the tomatoes in and around the mozzarella and drizzle the basil sauce over the top. Sprinkle with the reserved basil leaves and serve.
As you can see, it's simple without exact measuring (frustrating for me, but alas).
It's even more delicious with homemade vinaigrette.
It wasn't my recipe, but it looks good, huh?
Here's the recipe via Jamie Oliver:
Serves 4
4 x 150g balls of buffalo mozzarella
2 handfuls of good mixed ripe tomatoes, of different shapes and sizes
the white of 1 spring onion, very finely sliced
extra virgin olive oil
good-quality herb vinegar
for the dressing:
a big handful of fresh basil leaves
sea salt and freshly ground black pepper
extra virgin olive oil
First make your dressing. Keeping a few leaves aside for later, roughly chop the basil and pound with a good pinch of salt in a pestle and mortar. Add a splash of oil and stir it in to make a lovely smashed basil dressing.
Carefully tear the mozzarella on to a large serving plate. Chop the tomatoes roughly into chunks and dress in a bowl with the spring onion, some olive oil, a little herb vinegar and some salt and pepper. Place the tomatoes in and around the mozzarella and drizzle the basil sauce over the top. Sprinkle with the reserved basil leaves and serve.
As you can see, it's simple without exact measuring (frustrating for me, but alas).
It's even more delicious with homemade vinaigrette.
Sunday, August 09, 2009
The Last Night of Summer
I go back to work tomorrow, and I'm very sad. I'm sad that my 2 month break is over and of whatever craziness I'll have to face at school in the morning.
For now, though, I'm going to bed. I'll read my Doris Day biography (fantastic btw), and dream about our condo below.
For now, though, I'm going to bed. I'll read my Doris Day biography (fantastic btw), and dream about our condo below.
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