Between the heat being shut off, the 24-hour paint job-slash-Riverdance rehearsal happening upstairs, and the unexpectedly caffeinated tea I had before bed last night, I’m in a shaky, adventurous frame of mind. I think I’ll figure out something “fun” to do with a ziplock bag full of cooked bulgur.
Bulgur Skillet Bread, another snack, and a really excellent way to use up some leftover cooked bulgur if you’ve got it lying around.
Hey, guess what! YUM!
Bulgur skillet bread. This is going to be interesting. (Taken with instagram)
“[One] chef at the Shilla Hotel in Seoul forever challenged my notion of sophistication in sushi. Chef Hyo-Ju Ahn specializes in making sushi portions that are perfectly sized to the mouth size of the individual guest. He believes that “the delicate lump of rice and fish morsel must be eaten in one single bite for optimum enjoyment. If you must split the morsel in two bites, already half the pleasure is gone.” When I dined at his restaurant, he looked at me for a moment, then said, “Your sushi must be exactly 247 grains of rice.” I did not count them, of course [LV: Why not!!?], but it was especially pleasant eating something sized specifically for me.”
from Essentials of Asian Cuisine by Corinne Trang
A Dozen Favorite Afternoon Snacks, which, thanks to Elisabeth Donnelley’s prompt, may already look familiar around here. This time: Photos! And more finesse.
In college, during my brief two-semester stint in acting class, one professor said that my calling is “Mr. Cellophane.”
“Vietnam may be one of the world’s finest examples of fused cuisines, hybridized versions of ancient and modern taste cultures, Eastern and Western cooking techniques, ingredients, menu style, and structure. Variations are subtle, never coarse. Ingredient substitutions are intelligent and evolved, never extravagant or employed solely for effect. Dishes are greater than the sum of their parts, and in this way, closer to the art of cuisine than the theatrics of what passes for “fused” dishes in much international contemporary restaurant cooking.”
Essentials of Asian Cuisine, by Corinne Trang
Oh my god, this song. Do you remember it from the 90210 soundtrack? I found it “researching” Jeremy Jordan (of Joyful Noise). There is also a porn star of the same name, FYI.
The Patti/Kevin Kline/Peter Weller Love Triangle: Fellow Juilliard student Kevin Kline was LuPone’s “first great love,” and the pair had a seven-year on-off relationship, including four years of touring the country by bus with The Acting Company. In 1977, she developed romantic feelings for a pre-Robocop Peter Weller when they co-starred in the Chicago premiere of The Woods, a David Mamet play about an intense relationship. The entire experience, including living in a freezing-cold, squalid hotel, left LuPone miserable and depressed. At the closing night party, “in a drunken stupor, I declared my love for Peter to Peter with Kevin standing right next to me.” She and Kline patched things up “until he slept with a chorus girl in Boston while he was doing On the Twentieth Century.”
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