Tuesday Tunes - The Sixteen

When I was first dreaming up the potential Oresteia that I planned to present at UCLA, I was listening to a lot of music by Kronos Quartet. I still remember the look on MZ's face - as we sat over dinner at the back of Leon - when I told her that this was the play I was considering! It made total sense, but it did perhaps lack any knowledge or concept of the place that it might be performed! (I am still going to direct the Aeschylean trilogy, but it won't be as my UCLA thesis. And that's a very good thing.)

My favourite piece by the Kronos Quartet is their version of Spem in Alium, a piece by Thomas Tallis. Realising that it was actually a choral work, I of course went off in search of a good version, and I think the best one I have found is by the Sixteen, an English choir who appear capable of singing just about anything.

My favourite album by them is called "Treasures of Tudor England" - not least for the fantastic portrait of Elizabeth I on the cover - which contains six long-form pieces that are heart-breakingly beautiful. That only sixteen voices can make that much sound is quite remarkable. But then I think of our sixteen Carmelites, and I marvel at their sonorous capacity also!

Movie Monday - Babette's Feast

I had seen the cover of Babette's Feast for many years in the World Cinema section of HMV in Grafton Street (which I am terrified will close soon) but it was only at the insistence of one of my directing professors at UCLA that I finally found time to see it.

It's a strange, dark, magical little film - about a maid who cooks the most impossibly extravagant dinner imaginable for the village she lives in. Of course the philosophical perspective of the piece is a discussion of how the artist sacrifices everything for their work, and how everything is sublimated in deference to the moment of presentation. I found it extremely profound, and the ideas it stimulates resonated very long after I saw it.

Oh, and it won the Best Foreign Film Oscar. So you know it's good! ;)

Sunday Spices - Mustard

Somehow we never really touched mustard in my house growing up. I was always scared that it was too strong, or something, and so it has arrived on my palette/plate rather later than really it should have. We ate plenty of pork, ham and hot dogs over the years, and I must raise a teaspoon to all those meals that might have been enlivened by the addition of a little bit of mustard!

I think I first must have tasted it in Eddie Rockett's on their burger, with its delicious house sauce. (The sauce is really only mayonnaise with a bit of mustard thrown in, but regardless, it's phenomenal.) This prompted me to go looking for other ways to get the flavour, or the sauce, and now I'm quite a fan. I definitely was treated to some amazing applications when, late at night, MS would order deliveries of astonishingly good souvlaki and things to her elegant apartment in Athens. Mustard makes everything sing! It's brilliant for marinating meats, dressing salads, or as a dip for sweet potato fries, or a sauce for hot dogs, but truly its finest application yet was in the sandwich I had last Sunday from Bay Cities in Santa Monica.

My current boss cut a swathe directly through the huge crowd of people and marched straight up to the counter, where there was a basket of ready-made hot sandwiches. (The crowd were all having theirs made to order, but PK knew better!) I am still quite a novice in the world of deli-based eating, but these sandwiches were remarkably put together - wonderful bread, excellent cuts of meat piled very high within, and then just enough mustard to make the whole arrangement sing without scorching one's mouth. Add in some Pellegrino and a few very fresh mini-macaroons, and you have a pretty spectacular lunch.

Got any mustard recipes that I should try?!

Seasonal Saturday - February

As January draws to a close, I'm quite excited for what this new month will bring. February 1st was always a quietly special day in our house, because it is St. Bridget's Day. My dad would always manage to bring home a bouquet of daffodils - just about ready to be in season! - for my mum, whose name-day it was.

I miss her dreadfully. But it's lovely that there's a whole day, even in the darkest depths of winter, that is entirely hers and always has been.

Foodie Friday - Cafe Leon

Sometime early in 2007 I was introduced to Cafe Léon in Dublin by an inveterate tea-drinker, and fell instantly in love. Seemingly overnight, there were three of them- all within spitting distance of each other between Exchequer Street and Dame Lane. Their tea was good (in those posh silken teabags) and every hot drink came to your table accompanied by a little pyramid of Toblerone. Who wouldn't love that?

Of course, their largest venue also had a proper dinner menu (along with a sinfully indulgent array of pastries and cakes) - and was wonderful. Their croques, salads and particularly their Boeuf Bourgignon still make my mouth water.

Sadly, this yuppie heaven was a true bubble of fat as the Celtic tiger cooked in its own grease- by 2008 it was always jammed with the kind of people one originally went there to avoid, and the last time I was home in Dublin they were all gone. Mais à ne pas oublier!

30 Before 30 #6 - Learn 'Opera'

Originally the plan was that I would learn German as one of the dread 30. It still might factor in, somewhere. But for now I think it might prove more useful to acquaint myself actively with the opera repertoire. Being allowed to sit in on masterclasses at UCLA opera is very eye-opening. There's a whole history out there that needs my attention!

I learned 6 weeks of German early in my time at Belvedere, but instead chose to study ancient Greek for my remaining years there. And look where it got me... So certainly I'll come back to German (and Italian. And then probably Russian...) eventually. Since one likes to be able to communicate.

As well as the languages in which the libretti are written, there's the whole other language of operatic performance. I now know my Schwa from my fermata, and a whole bunch of other things. Thank heaven this opera is in French, otherwise I'd be totally sunk.

Wild Card Wednesday - THE COMMANDMENTS OF INA

I was browsing the good ole interweb this morning trying to find an answer to something, and of course found myself miles and megabytes away from where I was supposed to be. (!)

But I found this and it made me laugh a lot... Originally it was (obviously) the 10 Commandments of Ina Garten, but there were a few other really funny ones, which I have included too.

(And Ina, if you're reading - I love your show!)

I. Thou shalt only cook with “GOOD PRODUCTS” – good olive oil, good dijon mustard, and good vanilla.

II. Thou shalt always reference “CLASSIC FRENCH TECHNIQUE” whilst folding egg whites or cooking duck.

III. Thou shalt always take photos of your prepared meals, for eventual placement on “THY WEBSITE.”

IV. Thou shalt always refer to Saffron as the “STAMENS OF THE CROCUSES.”

V. Thou shalt honor thy spouse by cooking them chicken every Friday night.

VI. Always remember to ask thyself, “HOW BAD CAN THAT BE?!”

VII. Thou shalt always drive a Mercedes, regardless of income level.

VIII. Thou shalt always speak fondly of The Hamptons, even if thou was carjacked at gunpoint there last summer.

IX. Thou shalt always gently remind others that “THIS IS HOW IT WAS DONE AT BAREFOOT CONTESSA.”

X. Thou shalt keep a minimum of twenty gay male friends at all times.

- Thou Shalt Have Dinner Parties at least Four Times per Week

- Thou Shalt Send Thy Friends Out Driving All Over The Hamptons to do Thy Errands

- Thou Shalt Constantly Remind Thy Viewers "How Easy Was That?"

- Thou Shalt Never Eyeball Salt or Pepper - instead thou shalt measure out every grain.

- Thou Shalt use two kinds of mustard - the smooth for the flavor, and the whole grain "because it looks like mustard".

Presented without comment.

Tuesday Tunes - Ludovico Einaudi

I've been a fan of Ludovico Einaudi ever since his 'Le Onde' made it into the Classic FM Hall of Fame list in 1999. I was in London with my Dad to be interviewed for UCL's Classics programme - with a very nice Professor called Rhiannon Ash - and then we went exploring around Picadilly and Shaftesbury Avenue. I got a copy of Classic FM magazine, and spent most of the next five years getting my hands on - and getting to know - the 300 pieces of music listed as 'The Most Popular' - and have followed the listings relatively faithfully ever since.

Einaudi's piano music is deceptively simple (as I learned when I tried to play it) - and the cd is practically worn out from the number of times I listened to it. My mum loved it too -particularly the track below - and indeed it also got a lot of airplay on cold winter Sunday afternoons in Dublinia, since we could justify it as appropriate given that many of the melodies Einaudi employs are based on medieval themes and melodies. At least, that's what I told everyone. 'Canzone Popolare' cannot be anything but that, surely. Ludovico Einaudi, Burdock's Fish and Chips. The rare auld times!

I've collected several other albums by L.E. over the years since, but Le Onde remains my favourite. Isn't that always the case?

Movie Monday - The King's Speech

I saw this ages ago, I know, but it's splendid. Costumes, lighting, scenography, script - splendid acting - and really brilliant music. Oscars for everybody!

The nominations came out this morning, and I'm not particularly impressed or interested. So you can see the full listing elsewhere ;)

Sunday Spices - Cayenne Pepper

Last week I decided to buy some maple syrup (because I've nearly run out), some lemons (because I always have some fresh to hand) and some cayenne pepper (for this blog post!). The woman at the check-out till asked me if I was planning on doing something called The Master Cleanser. I had to ask her what this was. Apparently it's a diet fad whereon you starve yourself completely, subsisting only on a lemonade made from - you guessed it - maple syrup, water, and cayenne pepper. The other part of the process (which I learned online, not from the lady in Vons) is a sequence of daily salt-water enemas.

I know.

To my friend at Vons I replied that no, I was planning on making maple-fried bacon with french toast, home-made lemon bars, and some spicy roasted potatoes with the staples in my basket. I also had some yoghurt and a bar of chocolate among my groceries, but I don't even want to know what she thought I'd be making with them!!

Anyway - I haven't made the lemon bars yet, but I will - however, eager as I am to spice up my life over the course of these 50 Sundays, I figured I'd acquaint myself with cayenne, since so many Food Network chefs use it to enliven their dishes.

Since I love my roast potatoes so much (olive oil, rosemary, salt) I figured maybe it was time to mix it up a little, so the last time I made some I sprinkled just a hint of this fiery red pepper powder on them. It worked beautifully. Dunno if I'd want to be adding any MORE than I did, but certainly it was a really great flavour addition. Apparently it goes extremely well with chocolate, too. I even found this photo of a Chinese cayenne-pepper KIT KAT. Anyone want to send me one? If I get to try it, I shall keep you posted ;)

Seasonal Saturday - Year of the Satyr!

Chinese New Year is fast approaching, but I have to confess that this year really seems to have been the Year of the Satyr. Alongside the truly phenomenal exhibition at the Getty Villa (sadly it closed two weeks ago, but you can still get the catalogue!) about the Art of Ancient Greek Drama, there has been much attention paid to Satyrs of late.

Michael Hackett's production of fragments - presented at the Villa in November - was a fascinating insight into the frenetic, unknown and exciting world that is mostly lost to us. Tonight I also went to see Psittachus Productions' version of The Cyclops - a ROCK OPERA (!) - which was really exuberant, camp and crazy fun. Not to be missed, certainly.

In a few weeks there's yet more madness, when Poor Dog are presenting THEIR satyric meditations at the Getty Villa. Dionysus help us…

Foodie Friday - Anne Burrell

I LOVE the way Anne Burrell cooks. Although I fear she uses too much salt. Like, WAY too much. But her Italian recipes are so delicious-looking, and her attention to detail and flavour are so enthusiastic, I'm a fan. Flavour action! Garlic destiny! Thank you for coming bowl! Etc.

30 Before 30 #4 - Cirque du Soleil

When I was first in LA in 2002, I bought a book of photographs by Veronique Vial, behind the scenes of Cirque du Soleil's "O" at the Bellagio. It's been a big, big dream of mine ever since to go see it.

When my Dad and I visited Vegas last year, we went instead to the Beatles Show - fair enough, since it was something that we were both very eager to experience. And it's tremendous. But I still really wanted to see O.

And this weekend I did! Thanks to a great bargain I found on the internet (be clever, and resourceful, dear reader - I managed to find 40% discounts!) I managed to get seats in the 3rd row centre. What could be better??

I have to say that despite the awesome sound and music of the Beatles show, the astonishing technical design of Ka, and all the rest, there is a romance and a sadness to O that I found really captivating. By far my favourite Cirque show - and absolutely worth the 9 year wait!!!

It being Vegas, restraint is not an option or even a notion, so Traci and I saw Le Reve and Ka also - both superb shows, and really entertaining and exciting, but I loved O so much that nothing really could compare.

BUT - the item on the 30 Before 30 list was to see all 3 of these, and so it can be crossed off. Hurrah!

Wild Card Wednesday - Confession

I have always dreamed of being an acrobat. Even now when I'm walking down a long corridor I wish that I could somersault all the way along it instead of walking. I completed a very basic gymnastics course when I was tiny - at a summer camp in Crumlin, I think - but haven't really done anything connected to it since.

Is it any wonder I am so intrigued by Cirque du Soleil? I can't even manage a handstand, let alone a cartwheel.

Someday, eh?

It can be on my 31 before 31 :P

Tuesday Tunes - CHER!

That's right.

I saw Cher's Las Vegas show last weekend. I am hoping that it was only a technical hitch that prevented the newly-inserted Burlesque video montage from being inserted (and on the eve of La Stupenda winning a Golden Globe for 'You Haven't Seen The Last of Me', no less!)

The show is enormously good fun, and Cher presides over the insanity like a benevolent alien with chameleonic tendencies. She sings a song - invariably sings the shit out of it - and then disappears while we watch a video montage of some aspect of her general fabulosity. She then reappears on a completely reconfigured stage, in a totally different outfit. And let's face it, that is what we come to see.

Curiously, her audience wasn't the demographic you might imagine (…) - it was mostly middle-aged, fat, mid-Western women. The wives of those men who are in Vegas to gamble. Cher herself commented on this, and hilariously referred to herself as 'the old naked bitch'. For which she has my admiration and respect!

The show was fun, the dancers were incredible (including one guy who did a full somersault FROM ONE FOOT. Twice.), the lady herself did not disappoint, but the audience were pretty unpleasant throughout. My companion and I were discussing this, and I decided that the best way to describe them was "Swine before Pearls".

Another old battle-axe off my list of People To See Live. Maybe THAT should be my 30 before 30?!

Monday Movie - Il Conformista

This week's movie is ultra-cool. For a design class I'm taking at the moment we were advised to watch 'Il Conformista', Bertolucci's quiet but hair-raising take on Mussolini's Italy. It's incredibly beautifully shot, as you might expect, and the way that he interacts between Italian style past and present really makes Julie Taymor look like a total amateur. (I love her 'Titus', with ITS interactions between ideas of Rome, but she doesn't have a hope of competing with the imagery in this film. It's pretty astonishing stuff…)

Speaking of Julie - anyone seen Spiderman?!

Sunday Spices - Vegas Edition

So, this being Vegas, I can't be ordinary and present anything run-of-the-(spice)-mill. So today our Spice (...) of discussion is going to be as extravagant and opulent (and expensive) as this glittering playground in the sand - the truffle.

I've not had much experience of truffles in my life - indeed I think the first time I ever tasted them was at a fancy dinner party thrown by my mate Alec Von Bargen in Tokyo. He had run all over the city trying to find them, and doubtless had to mortgage his internal organs to pay for them.

It's an unusual flavour - I've no idea how I'd approach cooking them. Anything that expensive, I'm cagey about preparing. I am all about trial-and-error - so long as the trials aren't too pricey! And, as blogged previously, I hate waste. So messed up truffles would be a disaster.

Tonight at the MGM, I met my dear and lovely friend Ruth, (Dr. Ruth, indeed), and we had dinner at Wolfgang Puck's restaurant there. We shared a bottle of wine called 'Irony' (how perfect is that?) and then came back two hours later for more food. Splendid all round - but the triumph of the evening was convincing our second waiter to prepare the truffled potato chips with a lighter cheese than the one on the menu. Waiter #1 was no help, but #2 was marvellous. Guess who got a good tip?!

Here are some photos of Ruth and her truffled - delicious - potatoes, Traci and her extravagant dessert, and Ruth and me posing. Viva Las Vegas!

Seasonal Saturday - LAS VEGAS

Well, thanks to MLK Day, this is a long weekend. So - along with a substantial number of UCLA people - I'm heading to Las Vegas!

Observance of the seasons and delicate, nuanced haiku-esque awareness of the passage of time are all well and good, but this trip has been in the making since last summer. Indeed, it was supposed to be my birthday present!

[Happy Birthday to me. ]

Ironically, despite the glitz, awesomely manipulative architecture, 24-hour gambling and general extravagance, I'm thinking I'll spend much of the weekend with my nose in a new book. It's called 'Hidden Buddhas', and get this - it's by Liza Dalby, whose 'East Wind Melts The Ice' is the inspiration for Seasonal Saturdays on this blog!

Full circle. Om. Now for the slot machines....

Foodie Friday - UNAGI!

Monica took me to a sushi restaurant in the Valley some time ago, called Katsyua - it is her favourite place. We all tend to be a little wary of such things, thinking "Oh yeah, sure, your favourite will be just fine for you, but it can't compare to MY favourite..." and so on. Monica WINS. Hands down.

It's a nice small place, you'd never notice it if you weren't looking for it, and the interior is bright. The staff are actually Japanese (don't ask me why, but it's a big deal for me at a Japanese restaurant!) and the green tea comes fast.

I put myself completely in Monica's hands, and she insisted I try some eel and the house specialty, something called rock shrimp. This shrimp comes in a big pile on a plate, slathered in a tomatoey-mayonnaisey-secret sauce. Incredibly good.

BUT the revelation of the night - and what I have happily taken with me for life! - was her insistence on the unagi. I have seen a variety of eels - both electric and not - in my life, and I think they have the lot of being among the most hideous-looking creatures in creation. Needless to say, I had little desire to eat them. I was wrong - clearly their ugliness is compensated in their deliciousness.

I've had unagi nearly every time I've eaten sushi since. (It's cooked - this helps.)

At a rather dingy Japanese restaurant this week I was served a horrifically badly-proportioned order of it, and the eel flesh was cut in such a way that I could see the texture of its insides and even the curvature of the dead animal's body. I honestly thought I would gag on it. But I managed - and it didn't taste bad at all. (Note to US American sushi-preparers - less is more. No, really. Small portions = delicate, appealing, appropriate and better. Thank you.)