Whisky, from Uruguay is an entirely quiet and beautiful movie. I’ll probably go on and on about it someday, but for the time being, here’s a small clip.
The ridiculously beautiful end of 400 Blows.
Of course, the moment in Bande a Part in which Godard demonstrates the meaning of room tone.
And Ozu’s “pillow shots,” I’ve linked to this before, but they really are beautiful.
Well, that’s all I can think of for the moment, because I’m surrounded by CHAOS! of the excited small boy variety. I’m sure I’ll think of more in the middle of the night when I can’t sleep, and I’ll tell you all about them some other time.This dish is simple! We got some broccoli rabe from our new CSA, and it’s the best broccoli rabe I’ve ever had! Just the right edge of bitterness. I also treated myself to some French feta from the local market. I wanted the flavors to be strong and clean, so I didn’t even add garlic or shallots. Just greens, herbs, lemon, feta, and pecans for a bit of crunch. If you can’t find French feta, (which is a little creamier and milder than Greek feta), Greek feta would work fine as well.
Here’s Nina Simone with Sounds of Silence.
1 bunch broccoli rabe
1 T olive oil
small handful fresh herbs–sage, rosemary, thyme, oregano, chives–whatever you like
juice of one lemon
salt and lots of pepper
1/3 cup toasted chopped pecans
1/3 cup (+/-) crumbled french feta
Wash and trim the broccoli rabe. Put it in a large pot with water to cover by about 1 inch and a pinch of salt. Boil until tender but bright, 5 to ten minutes. Drain. When cool enough to handle, chop roughly.
Warm the olive oil in a large skillet over medium heat. Add the herbs and stir and fry for a minute or two. Add the broccoli rabe, stir to coat with oil and herbs. Heat through–it should only take 4 or 5 minutes. Transfer to a pretty plate. Toss with lemon juice and add salt and plenty of pepper.
Scatter the pecans and feta on top. Serve!