§ I will be starting my new job next week. There is no denying I will miss these past few weeks of vacation but, at the same time, I can’t wait to see what comes next.
On a related note, I am not planning to post daily articles until I get settled into my new routine. I will, of course, continue publishing weeknotes each Sunday.
§ I saw Ari Aster’s new movie Beau Is Afraid.
Wow, now that is a movie!
Is it the best film I’ve ever seen? No, but it’s inventive and strange, deeply discomforting and hilarious.
I wasn’t blown away by Ari Aster’s two previous films, Hereditary and Midsommar. They felt like well-executed examples of generic horror movie tropes.
Beau Is Afraid is an entirely new idea. It is Ari, like the titular Beau, leaving his comfort zone.
§ More movies —
After finding Synecdoche, New York way too depressing, I watched Wes Anderson’s two animated films: Fantastic Mr. Fox and Isle of Dogs, looking for a change of tone.
Previously, my primary association with animation was movies and television directed at children. Without consciously intending to, I consequently viewed it as a less serious medium.
I failed to appreciate that animation gives artists an enormous amount of control and the freedom to create exactly what they imagine, unbounded by the typical constraints of reality. When you give this technology to a filmmaker as precise and detail oriented as Wes Anderson, the results are spectacular.
§ My san marzano tomato plant, which I am growing for the first time this year, has a distinctly different growth pattern than any other tomato variety I’ve seen before. It is super dense and bushy with very few suckers. Comparatively, my cherry tomatoes are almost lanky and sparse.
Spider mites have been an absolute garden menace this year. I’m not sure what prompted their sudden invasion.
§ Old honeysuckle blossoms are great for cyanotype printing.
§ Links
§ Recipes
- Caldo verde
- A new favorite. It’s very similar to kapusniak, another beloved rustic potato soup, but lighter and simpler overall.
- I made a few alterations: I used a mix of both leek and onion and added some lemon juice at the end. I also couldn’t find the special Portuguese sausage the recipe called for so I substituted it with chorizo. I’ll be on the lookout for proper linguiça moving forward.
- Cajun gumbo
- I definitely burned the roux. I realized it early on but, for whatever reason, decided to just keep going. Big mistake. I ended up letting it simmer on the stove all afternoon—like five hours—and that helped reduce the bitterness. It still had a distinctly burned flavor, though. I’ll try making this again another time. If I hadn’t burned it at the beginning I think it would have been amazing.