Academy Awards 2011

It is always amazing to me that an awards show that honors the best of the best in acting does such a terrible job at finding actors (except for Billy Crystal) that know how to keep the show interesting and funny.

Last night's show made me long for Ricky Gervais and the GGlobes again. Some of his humor was off-putting, but he at least is funny more than 50% of the time. James Franco was PAINFUL to watch. I kept thinking..are we sure this is the same guy nominated for BEST ACTOR? What???
Anne Hathaway tried to make up for his lack of personality by being as chipper as possible.
It didn't work.

Every time I watch the Oscars...from my favorite moments (the clothes!) to my least favorite (the acceptance speeches) I want to shout at the screen things that apparently NO ONE tells these stars.

I guess when you make a lot of money you can surround yourself (pay) people who will ALWAYS tell you that whatever you are doing (saying, wearing) is PERFECT.  At the expense of themselves and the rest of us.

I mean come ON. Who told Gwyneth Paltrow that she could sing?

Because she cannot. And not to mock dear Gwyneth again, but that dress? And hair? And makeup? So monochromatic she looked like a beige paint chip at Home Depot.

Jennifer Hudson was nervous (as were most of the stars AND clunky stilted interviewers...Joan Rivers, we miss you) but she at least wore COLOR.

Wild eye popping color!

It was refreshing to see, especially after Cate Blanchette showed up in a bib dress.  Or rather, a dress minus the missing bib.












Natalie Portman.

This woman (despite being 7 months pregnant) stole the show in taste, class, dress and hair. AND she won Best Actress!
Great job all around, Natalie.
And I love that she has not found out whether she is having a boy or a girl.

Okay, that's my take on the Oscars!
What did you think?

Sunday Silence

Food, Family, and Fond Memories/The Conclusion [and recipe]

 Gnocchi with Bolognese Sauce

 Recipe handed down from Virginia Della Santa Orazi (aka 'Noni')

to 

Eunice A. "Enes" Orazi Mills (aka 'Nana')

to 

James Donald Mills

 Begin by assembling ingredients:

All Purpose Flour

2 Eggs

1 Potato Ricer

Salt/Pepper

Olive Oil

and of course,

Potatoes (Russet or Yukon Gold)

 Scrub 4 lbs of potatoes well, but do not peel.

Leave whole.

 Place potatoes in cold water to cover and bring to a boil.

Cook until knife slides thru easily.

While potatoes are cooking, prepare Bolognese Sauce.

 This process takes a little while, so have snacks handy.

Someone's daughter's homemade salsa is perfect :o)

 

When potatoes are cooked through, drain and immediately peel off skin.

(Meanwhile, fill up potato pot again half full with water and and 3 tsp salt and bring to a boil.)

Place potatoes immediately into ricer (cut to fit) and push through ricer into waiting bowl.

Take turns ricing potatoes.

Because...... it is tiring, but lots of fun!

By all means, take pictures with your new iPhone.

When half of the potatoes are riced into the bowl, stop there.

You will need to do this in 2 batches.

 Add salt, pepper and one egg to a well in the center of the bowl.

 

 Beat egg in center of bowl, and then very quickly stir the beaten egg into the riced potatoes before the hot potato cooks the egg.

 

 

Add a few handfuls of flour and keep stirring....

Adding a few more handfuls of flour.....

Prepare countertop by covering it with a couple of handfuls of flour.

 And then turn out the potato-flour-egg dough onto the counter.

 Knead a bit more flour into the dough, until it feels supple, and not too sticky.

Divide the dough into four even portions, and then roll each portion into a smooth log.

What lovely nails you have Lynds!

Cut the log into pieces.

And place on parchment paper. Dust with flour if they are sticking together.

Jim and Taylor start the second batch while Lyndsay and I are getting ready to boil the first batch.

Pour first batch into boiling salted water....

Within two minutes the gnocchi will float to the surface.

Scoop them out with a slotted spoon, letting them drain briefly over the pot.

Pour a little olive oil over the gnocchi to keep them from sticking.

Batch # 2...

Salt and pepper...

Nana would be proud, I think.

Getting ready to scoop next batch....

Jim is ladling the Bolognese Sauce over the gnocchi while we set the table.

And a touch of Parmesan cheese, of course!

We let Jim have the first taste...
 

 Mangia!