light mayo

3

“The film opens with a seven-minute-long tracking shot of the sunrise, which could be interpreted by some as borderline pretentious, but nonetheless it’s mesmerizing and sets the tone for the rest of the unhurried and visually stunning film. Silent Light takes place in the rural state of Chihuahua in the strict Mennonite community where Johan, a married man finds himself in a love triangle that threatens his respectable place in the conservative community. Shot with non-actors in Mennonite Communities in Mexico, with the dialogue in Plattdeutsch, this is Mexican filmmaking at its most unique and unconventional.”

Cinco de Mayo is not Mexican Independence Day. But you should still watch one of these ten Mexican cinematic treasures, handpicked by Ana Yamel Rodriguez-Cuervo and including Carlos Reygadas’ Silent Light.

(Source: tribecafilm.com)

anonymous asked:

So I've been a fan of Tom almost around 3 years now and I didn't really get to watch any interviews of his since I've been kinda busy. Since I have some free times, do you have any good ones of Tom Hiddleston? Ps love your blog!!

Hello, little gray face!

Well, I’ve spent way too much time on this, so here are my suggestions. 

****Please keep in mind this is not exhaustive, I did not “forget” any; I am simply choosing personal favorites and a sort of Best Of.  These are all from Youtube, so let this help you start and then do your own poking around.  

— UPDATED MARCH 18, 2017 —

Long Interviews/Appearances:

Just for Funsies:

Behind the Scenes/Photoshoots/Awards Shows, etc.:

Promoting various films/plays: 

(Limiting myself to one each just to give a taste! Some of these are actual studio interviews, some are Red Carpet/Premiere.)

Causes/Campaigns/UNICEF, etc.:

Enjoy! You could literally spend DAYS watching everything that is out there of him, especially relating to Marvel and everything from promoting a few films and a television series in the first half of 2016!

  • me: *takes a deep breath*
  • me: i lo-
  • anyone who has spent five seconds around me ever: yes, you love pearl. we know, you love pearl so much. she's the light of your life, you love her so much, you just love pearl. we KNOW , you love pearl. you fucking love pearl ok we know, we get it, YOU LOVE PEARL. WE GET IT.

So a few weeks ago we had a county wide power outage. And man oh man we were getting slammed. I was working in the dinning room so I see and hear a lot of shit. And doing my job I go to the back to refill mayo. And lights go out. Well first I thought someone hit the light switch. Which is easy to do. Bit than I go out and it’s still on. And the whole place is silent and managers start rushing around. Well a bunch of people had just ordered food and we knew we may not be able to make the food so we were being nice to our guests and giving them coupons for free fries. And this cranky old couple comes up and starts yelling at one or my coworkers and than one of my managers. And it’s like sorry lady we have no power how are we going to cook your food. Nevertheless I’m sure she is never coming back because we could not control that we didn’t have power. And she was an over dramatic bitch about it. Sorry we only had so much heat to cook orders before everything cooled down. The best part some people still tried to come in and order food or go through drive through.

Veggie dip - 30 cal

Ingredients:
½ cup nonfat plain yogurt
½ cup light mayo
2 tbsp dried chives
1 tsp soy sauce
½ tsp Dijon mustard

Directions:
Combine until well blended. Serve.

Yield: 1 cup
Serving size: 1 tbsp

Riverhead Table: THE STARS IN OUR EYES

When we decided to build our next Riverhead Table around THE STARS IN OUR EYES—“a fast, fun look at celebrity culture” (Washington Post) by the luminous Julie Klam—we knew immediately that we wanted to host a Classic-Hollywood-Steakhouse-Slash-Oscars-Viewing-Party style cocktail event. There would be glitz! There would be glam! There would be mini steaks on toast and lots of champagne! 

So we gathered a couple dozen friends—just the usual pals like Meg Wolitzer and Roz Chast to name a few (excuse us while we fan girl in the corner)—at the beautiful Upper East Side home of New Yorker writer Patricia Marx to celebrate Julie’s new book with cocktails, crudités, and more. We hope you’ll try some of these fun party recipes during award season! 

MENU

Shrimp Cocktail

Crudités Vegetables with Remoulade Sauce

Crostini with Steak and Horseradish Cream

Mini Wedge Salads

Chocolate Mousse

+ a cheese platter from Whole Foods because, well, it isn’t a Riverhead party without a cheese platter.

(Julie Klam channeling Ina Garten)

INA GARTEN’S SHRIMP COCKTAIL (Recipe from Food Network)

Total Time: 15 minutes

Yield: 6 servings

1 lemon

Kosher salt

2 pounds large shrimp in the shell (about 30)

½ cup chili sauce (recommended: Heinz)

½ cup ketchup (recommended: Heinz)

3 tablespoons prepared horseradish

2 teaspoons fresh lemon juice

½ teaspoon Worcestershire sauce

¼ teaspoon hot sauce (recommended: Tabasco) 

Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and de-vein them. Keep cold until ready to serve. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

CRUDITÉS VEGETABLES WITH REMOULADE SAUCE (Recipe from Epicurious.com)

Total Time: 15 minutes

Yield: Makes 8 to 10 servings; dip makes ¾ cup

1 bulb fennel, sliced

1 bunch radishes, trimmed

1 bunch small young carrots, trimmed and peeled

2 Belgian endive heads, trimmed and leaves separated

2 small Persian cucumbers, quartered lengthwise

4 teaspoons kosher salt

For the remoulade:

¼ cup plain yogurt

¼ cup mayonnaise

1 tablespoons capers, rinsed and chopped

1 tablespoon lemon juice

2 tablespoons Dijon mustard

1 tablespoon chopped flat-leaf parsley

Kosher salt and freshly ground pepper, to taste 

In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day). In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.

DO AHEAD: The vegetables can be prepared, covered, and refrigerated up to 1 day ahead of time. The sauce can be made up to 2 days ahead of time.

CROSTINI WITH STEAK AND HORSERADISH CREAM (Recipe from Williams Sonoma)

Total Time: 30 minutes

Yield: 28 servings 

1 ½ lb. flank steak, trimmed of excess fat

3 Tbs. olive oil

Salt and freshly ground pepper, to taste

2 Tbs. prepared horseradish

3 Tbs. sour cream

1 French or sourdough baguette, cut into ½-inch-thick slices (about 28)

Paprika for garnish 

Season the steak and make the horseradish cream

Preheat an oven to 350°F. Place a rack in a roasting pan. Brush both sides of the steak with 1 Tbs. of the oil. Season generously with salt and pepper. Place on the rack and let stand at room temperature. In a small bowl, whisk together the horseradish and sour cream. 

Make the crostini
Arrange the baguette slices on a baking sheet and brush lightly with the remaining olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter. 

Cook the steak
Preheat a broiler. Broil the steak until firm but still quite pink in the center, about 6 minutes per side. Let rest for 5 minutes. Cut the steak with the grain into slices about 2 inches thick, then thinly cut the slices crosswise across the grain.  

Arrange 1 or 2 slices on each crostini, top with a dollop of the horseradish cream and sprinkle with paprika. Transfer to a platter and serve at room temperature.

MINI BACON AND BLUE CHEESE WEDGE SALAD (Recipe from Brit&Co)

Total Time: 1 hour (mostly spent assembling!)

Yield: 12 servings (more if you’re conservative with your lettuce leaves) 

Ingredients for the salad

1 heads iceberg lettuce

1 pint cherry or baby plum tomatoes, each one sliced in half

1 package of bacon, cooked crispy and crumbled

½ red onion, chopped (optional)

Blue cheese dressing (store-bought or homemade)

Blue cheese crumbles

cocktail toothpicks 

Ingredients for the dressing

3 ounces blue cheese crumbles

3 tablespoons buttermilk

3 tablespoons light sour cream

2 tablespoons Lemonaise Light (or mayo)

2 teaspoons white wine vinegar

Juice from ½ lemon

Pinch of sugar 

Pinch garlic powder Salt and freshly ground black pepper 

Preheat the oven to 400°F. Place your slices of bacon on a baking sheet and bake in the oven for 15-20 minutes, or until it reaches your preferred level of crumbliness. Slice your tomatoes and onions according to the above guidelines while the bacon is cooking. 

Make Blue Cheese Dressing

Full disclosure, we used store bought blue cheese dressing. (We had a limited amount of time to cook so we had to take some short cuts!) But here’s how to make the dressing if you have the time: In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, lemon juice, sugar, and garlic powder until well blended. Season to taste with salt and pepper. 

Mini Salad Assembly

Slice a head of lettuce in half through core. Cut each half into three wedges. Cut each wedge in half again. Keep in mind that each mini salad needs around 3-4 lettuce leaves. Spear 2-3 tomato halves with toothpick and secure into each lettuce wedge or stack. Drizzle with blue cheese dressing and sprinkle with bacon bits, chopped onion, and more blue cheese if desired. Season with salt and pepper and serve! 

CHOCOLATE MOUSSE DESSERT (Recipe from Chowhound.com)

Total Time: 2.5 hours

Yield: 15 cocktail servings

**We highly recommend using an electric mixer for this recipe (unless you intend to replace “arm day” at the gym with the making of this recipe—in that case by all means use a regular whisk) 

5 ounces semisweet or bittersweet chocolate, coarsely chopped

1 cup very cold heavy cream

3 large egg whites (no traces of yolk), at room temperature

Sweetened whipped cream, for serving (optional) 

Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. Place chocolate and ¼ cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly. 

Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.) Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining ¾ cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.) 

Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). 

Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored whipped cream if desired.

We have to admit – we’re pretty good at catering parties. Give us a call if you’re interested in hiring us for your next event. 

Just kidding about that. But, seriously, keep scrolling to enjoy some photos from our classic Hollywood cocktail party and don’t forget to go buy a copy of THE STARS IN OUR EYES by Julie Klam!

(Riverhead Books Executive Editor Jake Morrissey raises a glass to Julie Klam.)

(Roz Chast.)

(Meg Wolitzer.)

(Patricia Marx says a few words about THE STARS IN OUR EYES and Julie Klam.)

(A dedicated reader.)

anonymous asked:

What Ross sees as a "con" of Rachel: too conceited, just a waitress, spoiled (i think) What Joey sees as "con" of Rachel: she made him switch to light mayo

joey is such a good friend! and honestly while rachel probably had his best interests (health) at heart, light mayo does leave something to be desired. omg can you imagine what a list of ross’ cons would look like:

pros:


cons:

  • makes pro/con lists of women he wants to date
  • is mean
  • isn’t a great father
  • isn’t a good friend
  • has untreated anger management issues
  • makes rachel get off the plane
  • is a homophobe
  • is a misogynist  
  • is a mra
  • talks super slowly and takes, uh, forever to get a sentence out
  • is manipulative 
  • emotionally bullies and belittles his sister 

you know what, i could literally go on forever. just please refer to the rest of my blog for the rest of the list :)

4

My favorite veggie is cauliflower. My favorite flavor is chipotle. My favorite food is finger food. This dish nails all three. 

Also, I want to serve chipotle aioli with every meal. I may have to keep a jar in my fridge at all times. Who doesn’t want to be the kind of person that always has a jar of chipotle aioli in their fridge? Well, probably a lot of people. But I am not one of them.

For the cauliflower bites:

  • 1 head cauliflower, rinsed and cut into 1 inch florets
  • 2 tablespoons olive oil
  • salt and pepper

For the chipotle aioli:

  • 5 tablespoons egg-free mayo (I use Trader Joe’s light mayo)
  • ¼ cup water
  • 1 chipotle pepper in adobo sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • pinch of cayenne pepper

Steps:

  1. Toss the cauliflower florets with 2 tablespoons of olive oil in a large mixing bowl or gallon bag to make sure they’re evenly coated.
  2. Lay flat on a cookie sheet lined with parchment paper, season with salt and pepper.
  3. Roast at 450F for 40 minutes, shaking the pan half way through.
  4. Combine all chipotle aioli ingredients in a blender or a food processor. If too spicy, add more mayo and blend again.
  5. Serve while cauliflower bites are still warm.
Watch on damnyouhiddles.tumblr.com

Tom Hiddleston interviewed by Simon Mayo and Mark Kermode (full interview)

Tom Hiddleston performs I Saw The Light - 360-degree video