Monthly Archives: March 2024

Read more about the article PRE-OSCARS EDITION

PRE-OSCARS EDITION

This post has images! If they do not show up for you, please click through! We've been making our way through the Oscars nominees and I will be honest--my favourite part about having watched a movie now is going and reading all the reviews on Letterboxd. How are people so funny?? If I work really hard on comedy every single day for the rest of my life, I will still only be able to dream of being half as funny as the Saltburn reviews page. If you haven't heard of the James Joyce fart letters I suggest you carve out some time with your family to read them aloud. Perhaps over dinner one night. It's worth it. Anyhow, here are my (non-spoiler) reviews of all the Oscars movies we managed to watch! Note: 3 stars is my "this is a competently made movie but it doesn't have much else going for it" baseline. I can't in good conscience give anything a rating below that if it isn't like.. glaringly bad in some way, so they're pretty much all in the 3-5 star range I also watched Oppenheimer and Nimona a while back but did not leave reviews just star ratings (5 and 3.5, respectively). Got as many in as I could before the party. We were going to try to watch Killers of the Flower Moon and Maestro but guess what. We didn't!Anyway! Sunday! I'm excited. We're having pals over--we don't usually watch too closely, I'm not actually a huge…

Read more about the article March Recipe: CHICKEN PICCATA

March Recipe: CHICKEN PICCATA

This post has images! If they do not show up for you, please click through! Happy March! I am retroactively posting this so that I can start linking it in future (present) recipe posts! Yada yada yada, recipe calendar, etc. There's a better way to go about this but who has the time to do everything right? In case you missed them:JanuaryFebruary Ok without further ado: March's recipe! CHICKEN PICCATA Serves 2-430-45 minA “feels more impressive than it is” dish INGREDIENTS 2-4 chicken breastsFlour for dredgingOil or butterLemon juice (fresh or bottled)(1 lemon or 2-3 tablespoons)1/2 cup white wine or chicken brothCapersSalt and pepper to tasteGarlic, minced(optional*) *For real! I usually don’t use it and I tried it the other day just to see, and the difference in flavour was nice but minimal **Sometimes you’ll be advised to rinse your capers—this is only actually important to salt-packed capers, which you should soak before using. Brine-packed capers can be used as-is, although I recommend tasting one first just to make sure it’s not obscenely salty. The capers are why I don’t usually salt this dish until the end, especially if using broth, which is often already salted as well. DIRECTIONS Butterfly (cut flat horizontally: think bagel, not chicken strips) or pound the chicken breasts—you want them to be thin so they cook faster. Make sure your knife (boning or chef knife) is SHARP and be real careful while slicing so you don’t accidentally butterfly the palm of your hand like a…