As I viewed the denouement of his latest film, “Inglorious Basterds” this evening, that was all I could think. What. A sick. Mofo.
Don’t get me wrong. “Basterds” is a wonderful film. Stellar. 24 thumbs up. One does not at all feel its 153 minutes. This despiteno, this due to—long running scenes of dialogue that are—absolutely captivating. There is a scene that one thinks might become the whole of the movie—and one would not mind if it did. The tension “Basterds” is capable of inflicting, it is lovely.
But while Tarantino brandishes a palette, he works with a grid. There is yet another storyline miracle in “Basterds,” somewhat like that in “Pulp Fiction.” I don’t want to ruin it for you. Because it is the notion that kicks it in the pants about this movie in the car on the way home.
I used to be a blue or black buyer. My suitcases are blue and black. My planner: Black. The first serious flashlight I ever bought: Black. Until I realized that was not a good strategy.
Red stands out in a room. If you’re looking for your Mag-Lite, you’re more bound to spot a red one more quickly. The case for my 250G Maxtor external drive? RED, baby. When it was time to shop for a new commute bag? Oh, red.
That is my best nerd tech tip ever. And it’s so simple.
My great-grandma called it Frustration Stew, where you just throw a bunch of stuff in a pot to clean out your fridge and hope it comes out. I might call it a Hail Mary Stew. I dunno.
PB just left, so there were plenty of leftovers. I got home early and began the stew.
Had about two short ribs left from the grill and a chicken thigh (that’s why) from take out. Those got cut up and braised in some olive oil with a quarter onion that was also saved from the grill. Ssssssssss.
Threw in three half-jars of salsa. Some chopped up leftover aspragus. A can of mixed vegetables. A can of white beans. A short can of corn. (All un-drained.) A sliced quarter of a spring squash. Some creole spices and some cayenne pepper. Some cherry tomatoes, halved. Would have used the rest of the red potatoes but a housemate swiped them. D’oh. Cooked the mess for a bit on the stove and then transferred it to the crock.
The ribs were okay off the grill but not great. I don’t think short ribs are the best grilling meat unless you have a day to marinade. But they stewed well. A few hours in the stew, and that lovely marbled meat was perfect. Just wait until it refrigerates for a day. ZOMG.