How do people blog every day? I’m a bit mystified by the time people have to devote to their blogs…I’ve been too busy enjoying this beautiful crisp weather to even think of spending one moment more than necessary in front of my computer. This is my time of year, and I feel alive. Too alive to park myself in front of my PC and think of what to write.
But, I’ve committed myself to at least checking in periodically, so here goes. What’s on my mind?
For starters, I’m telling everyone to go see The Departed. It’s a fantastic, suspenseful movie, the likes of which I haven’t seen in a long time. Scorcese nailed it, and the acting was absolutely superb—Nicholson—well, he’s been around all these years for a good reason: he’s got the chops. DiCaprio was sensational, and I think this is one of his best roles ever. And yes, it’s like three hours long, but it’s so good, you don’t even realize it. However, if the type of language and violence that generally accompany mob movies turns you off, you might want to skip it. But it would be your loss, for sure. I’m actually thinking of seeing it again.
The Prestige was somewhat entertaining. I was most impressed by the fact that Christian Bale managed a convincing less-than-proper English accent. This is another magician movie, but honestly, I thought The Illusionist was better—Edward Norton never disappoints, and the cinematography was exquisite.
Food & Drinks
When the weather changes, so does my wine palate, to a certain degree…out with the white, in with the red! I am loving the very affordable Firesteed Pinot Noir paired with good quality dark chocolate, or double chocolate cookies. De-lish. But for heaven’s sake, DON’T drink it bloody room temperature. That’s the biggest misnomer out there, that red wine is palatable at 72 degrees. Wine should be served at cellar temperature, which is about 60 to 65 degrees. For me, 50 to 60 degrees is probably best…always erring on the colder side.
And this is definitely not a winter salad, but ever since I had this salmon salad, I’m obsessed: grilled salmon over field greens, with goat cheese, pine nuts, and balsamic vinaigrette. God, it is mighty good. The goat cheese tempers the taste of the salmon, and vice versa. If you care for goat cheese, give it a whirl.
Haven’t had it in a while, but I’m really looking forward to Ruth’s Chris bread pudding with a tawny port. Probably for New Year’s Eve. My calorie-counting and trainer likely won’t allow it until that special occasion. But it will be so worth it.
Fashion & Beauty
As usual, there are a gazillion things I want to buy. Sweet gym clothes from Adidas, especially the Stella McCartney stuff. There’s a new Tom Ford Black Orchid fragrance coming out I’m dying to smell, since I love his remake of Lauder’s Youth Dew so much. I’m picking up some very handsome Cole Haan short boots this afternoon…finally found a pair I think I can successfully do with leggings or tights (and with Nike technology…what could be better?).