seeconrun's posterous

sex, drugs and photography. the artsy fartsy film

High_art

I'm taking a little break from food and writing about films. Might I say that the San Francisco public library hosts a mighty fine collection of independent films, and not to mention television series (I've watched a lot of the L Word although all out of sync becuase they never have the next episode I need shelved).

The film, High Art appealed to me. A photography magazine's recently promoted editor (or more like intern as she's treated), knocks on her upstairs neighbor's door one day to confront a leaking ceiling. As she tries to fix the leak herself (while her neighbor and friends are snorting coke next door), she becomes entranced in the cluster of portraits hanging throughout the room. Back at work she tries to sell the idea of publishing her neighbor's photos to her jackass of a boss. He doesn't seem to care much, but one of the higher ups listens in on their conversation and gives it a go. Turns out that the photographer was a huge hit back in the day before she retired into a world of drugs and more drugs. Although both in relationships, she and the assistant work together and not surprisingly develop a passionate romance driving upstate to "work." Totally artsy fartsy about the sorta artsy fartsy. It's a film of curiosity and addiction I'd recommend. 

another korean film critique

301-302-dvd

301, 302 was difficult to watch although I couldn't take my eyes off the screen. The film follows two women living next to each other (301 and 302 being their apartment #s)--both with an obsession with food. One loves to cook it, and the other, a writer, can't consume it. Every day, the cook will bring over a dish as a friendly gesture to her neighbor, later to discover that none of it was ever consumed. The writer accepts the dishes, but can't hide feeling repulsed and running to the bathroom every time her neighbor walks in with a cooked dish. Flashbacks of the writer's childhood appear. Her family lived above the butcher shop that her mom and dad ran. What explains the story is her flashback of her dad raping her in the middle of the night. I really felt for her-- for her feeling of powerlessness as a child and and her lack of feeling and desire as an adult. It was sad because nothing seemed to make her feel better. The story was interwoven with an artistic nuance, making it a film like no other and an ending that surely caught me by surprise. 

my new obsession: korean indie films

Take_care_of_my_cat

 

This was such a somber film, but in the most illuminating way.  A tale of five friends who graduate from high school and depart their separate ways. I found myself falling in love with some characters more than others, and that's because I sympathized with two who were responsible for supporting their families. The other, although I could also relate, would drop her friends as she prioritized work and getting ahead in the corporate world. One of the friends worked really hard to bring everyone together, making phone calls and once even saying, "You call me when you're bored, why can't I do the same thing?" after her friend asked why she was calling seeming annoying. That was refreshing to hear because I'm always hesitant to call my friends not wanting to burden or bug them, and yet, I'd gladly pick up any of their calls.

I really enjoy Korean films. The characters are flawed, the stories are dark and they're much more sexual, but not in the fashion of American objectification. It's raw and real. This one wasn't very sexual, but the next film, "301, 302" was. More on that later.

bar one

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I've been helping B put together a cocktail bar, and alas, it's finished!  We found the cart at Candlestick Park's Antiques Fair right when we were about to leave (such an awesome find). It gives the ensemble a rustic charm and is complimented by the living room paint. The mix of glasses we got over periods thrifting at Salvation Army, and we stocked up on cocktail essentials---rye whiskey, bitters, vermouth, you name--at Cask, the local liquor go-to for discerning connoisseurs. And who doesn't love the sweet touch of flowers?

last one standing

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Velvety chocolate. Oh so divine.


The recipe is from my favorite London-based blogger and market stall holder, Coco&Me. Tamami, the blogger and baker calls them luxurious brownies. I added dried cranberries in the mix and topped them with walnuts. Luxurious they are with their rich, chcocolatey bite. When I was traveling in the fall of 2009 (wow, that seems so long ago), I made a point to visit her stall and had the pleasure of devouring a slice of the chocolate flourless cake. If only I could go back and try the cheescake or maybe a truffle or two. Mm.

p.s. I've made these brownies over and over. I highly recommend you giving them a go.  I have to note that these weren't my best batch, but they photographed well and friends seemed to love them. 

morning blues

I'm learning that the process to making granola is an art form. There's a lot of free form involved, and also, a lot of boiling, coating and mixing. And a lot of patience. For example, you can add whatever you like--oatmeal, flaxseed meal, vanilla, honey, molases, brown sugar. Whatever you have in hand, really. This time the added goodies were sunflower seeds and leftover dried persimmons my mom got for me from the Alhambra farmers' market. Once the wet ingredients have been boiled, you pour the hot concoction over your dry ingredients (leaving out dried fruits for last.)

With a spatula or what your mama gave you, your hands, mix each little grain, seed and morsel to ensure that it's well coated. Lay out a piece of foil on a baking tray and spread out an even coat. This is where discipline and patience come in. It helps to take out the granola every ten minutes and stir it up so that the other half gets even baking time on top. You have to be quick and smooth so that you get the granola back in the oven. I do this about four times and without burning the granola (keep in mind, it'll still be soft), you're done. The granola will get crispy on its own for about twenty minutes out of the oven. Scoop some yogurt with a generous helping of fresh blueberries and homemade granola, and voila!

(download)

 

* I loosely based my granola on this recipe. I cut everything in half (and it still makes tons). Don't feel intimidated by the ingredients. Wheat germ, oat bran, pistachios and almonds weren't in the pantry and I still did alright. I replaced the vegetable oil with half a stick of butter and instead of using sugar, oil and maple syrup, I used brown sugar, honey and a little molases. This is one of those recipes you change and perfect over time.