i++ bonne mamam creme caramel
i++ moonrise @ marley beach
i++ listening to nina simone cd from french quarter
Me: What film should I see at this year’s Reel Asian festival?
Me: The website won’t let me buy tickets for Tsukiji Wonderland!
Maybe this is a sign that I should stay home and review my favorite English music video about a Chinese film
Last night was nuit blanche and instead of fighting the crowds, we simply walked circles around the fountain at Berczy Park
1. When I fly to St Louis on a Sunday afternoon, he takes me to the UP station and each time, we say: Wouldn’t it be nice to grab a drink at the UPstairs Lounge? So that’s where we kicked off the weekend at 6:30 on Friday (with jazz and blinking departure lights)
2. Followed by unplanned dinner at Bravi. I was here a while ago for a corporate event. On a surprisingly quiet night, it’s rather romantic with salty olives and lush calamari
3. And somehow we find ourselves singing ain’t she sweet (and now I ask you very confidentially)
5. Followed by unplanned walk through Acadia (and I picked up some Chekhov short stories)
6. For dinner, I made two vegetable dishes with a little extra apple cider vinegar while he prepared rice and meatballs (as 50/50 as 50/50 can be)
NYTimes: Imagine one of those glacially chic early-20th-century Modernist interiors. // Whatever you imagined, I’ll bet it was in black and white. It’s a safe bet, because our perceptions of early Modernism — at the Bauhaus design school in 1920s Germany, or the purist villas that Le Corbusier was building in France — are shaped by the photographs taken at the time, and they were all in black and white.
In Frankfurt, we also saw some interesting architecture. Somehow the interior of MyZeil Shopping Mall reminds me of Wong Kar-wai. We didn’t have lunch on the train from Austria and got super hungry in the middle of the afternoon when all German restaurants are closed. So we ate good thai food while listening to jazz.
Eating giblet sautee while listening to giblet gravy
A Plain Cookery Book for the Working Classes via psycho-gourmet: “when the giblets are thoroughly cleaned, put them into a saucepan with some thyme, winter savory, chopped onions, pepper and salt, and about a quart of water, and set them on the fire”