A stone among stones and a man among men
I wonder if it makes me a cinetast wannabe if I admit I get through the slower parts of Akira Kurosawa-movies by gratefully ogling Toshirô Mifune?
Don't get me wrong, based on the Kurosawa epics I've seen so far I think they're absolutely dead brilliant (I particularly love how I hardly ever notice the soundtrack before midway through a dramatic scene), but Mifune is just SO. MANLY. He really appeals to that girly part of me I only notice once in a blue moon and that really responds to that muscles-and-beard stuff.
Mmm.
How apropos of Japanese cinema; I'm making onigiri tonight. You know me, I can't stand cooking anything more complicated than "throw it in a pot and heat it", but I first tried making them two weeks ago when I was desperate for a refuge from all the studying and they weren't too bad.
I couldn't get the salt right last time, so tonight I'm making them by hand, the proper way. And instead of the traditional pickled plums or salted salmon (now there's some alliteration for you!), I found smoked sausage (bam!) works a treat as filling.
ETA: Well screw that, shaping them by hand is about as easy as skinning a flea. I'll just stick to my shrink wrap then. At least I got them nice and salty this time.
Don't get me wrong, based on the Kurosawa epics I've seen so far I think they're absolutely dead brilliant (I particularly love how I hardly ever notice the soundtrack before midway through a dramatic scene), but Mifune is just SO. MANLY. He really appeals to that girly part of me I only notice once in a blue moon and that really responds to that muscles-and-beard stuff.
Mmm.
How apropos of Japanese cinema; I'm making onigiri tonight. You know me, I can't stand cooking anything more complicated than "throw it in a pot and heat it", but I first tried making them two weeks ago when I was desperate for a refuge from all the studying and they weren't too bad.
I couldn't get the salt right last time, so tonight I'm making them by hand, the proper way. And instead of the traditional pickled plums or salted salmon (now there's some alliteration for you!), I found smoked sausage (bam!) works a treat as filling.
ETA: Well screw that, shaping them by hand is about as easy as skinning a flea. I'll just stick to my shrink wrap then. At least I got them nice and salty this time.