Explore dramas on Netflix

I’ve learnt to get on with Netflix. Many times in the past, I’ve subscribed then aborted attempts to watch something for the sake of it.

Recently, it’s come up with some goodies – Like Water For Chocolate, Blue Velvet. I’ve even stuck with Grace and Frankie!

But two of the current bests have to be Midnight Diner: Tokyo Stories (Japan) and Rookie Historian: Goo Hae-Ryung (South Korea). They are delightful in their story-telling with a blend of humour, a good splash of modernity, great timing and hooks. Lighting in the cinematography is natural and relaxing. Costumes, exquisite.

I admit I love a good story from Japan, Korea, Taiwan and China – they are absolutely worth it. I am biased of course. I love Zhang Yimou and other 5th Generation Directors, Kurosawa, Ang Lee, Kim ki-duk. From the days of international film cinemas in the 80’s, through to HMV and their decent DVD selection and now Netflix, East and South East Asian directors of film and tv dramas have influenced me and kept strong my love of this artform.

Go explore beyond the usual!

Review Rookie Historian

Midnight Diner on Netflix

 

 

Layers

More on the art of filo and pita.

Gabriel & Hare

Lazy rolls of thunder, sheets of silver and pounding water on sills late at night finally burst the brief heat bubble. Everyone was out. The bus which goes every ten minutes between two old wool towns was full, stopping at every sign, we eventually reached our destination.

The difference between the two towns and their approach to regeneration is apparent. One is achieving the other is flailing. How so, when they share a common history, heritage. What does it say about visionaries in town planning and investment. Both have relied heavily on grants, with some mill owners investing in their own properties to enhance new uses of vast mills, both towns have such places.

Färben mit Pflanzen via pinterest

But vision isn’t about money, it’s about love. I can’t help but compare to cities of Italy. Small is beautiful. The artisan is appreciated, local produce desired, and from such visions…

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Polenta, cornmeal and a lovely pita with tikva

As the Autumn Equinox is arriving, it’s time to turn to this pita, although I don’t add salt anymore or use feta because of its salt content. But feel free to go for it!

Gabriel & Hare

I have been asked many times for cornmeal recipes and what to do with what has been made!

I love polenta (cicvera) and was treated to  the very comforting and tasty salt cod and polenta dish,  Baccala from Venice whilst there, last week. It was something I would often have as a child during fasting periods and have a need for it in the early months of a new year, even now. I use the cornmeal  to coat the fish – be it cod or sprats and bake.

I am no expert in the making of  polenta. It requires patience, stirring and wishful thinking, that, after all the time and effort and a sore elbow – you have an end product you can eat. Over the years I have tried, failed and at times, thrown not just the sturdy yellow mixture in the bin, but also the pan it…

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