“Nolite te bastardes carborundorum” -ENG

“I used to think of my body as an instrument, of pleasure, or a means of transportation, or an implement for the accomplishment of my will . . . Now the flesh arranges itself differently. I’m a cloud, congealed around a central object, the shape of a pear, which is hard and more real than I am and glows red within its translucent wrapping.”[4]

Through The Mirror

“How many awards is this TV series winning? I see it as a candidate everywhere! “
“Awards from critics or the public?”
“That’s the shocking thing: both![1]“
“Wow! We must start it then “
“Wait, it gets better”
“What?”
“It is taken from a book: The Handsmaid’s Tale by Margaret Atwood”
“The same Atwood as Alias Grace ????”
“Yup”
“Tomorrow I’ll buy it  !!!”

That’s how it went, no plot, setting, or other research. I immediately trusted the author I had met thanks to another wonderful novel from which they will soon draw (or maybe they have already drawn, I have to find out) a TV series: Alias Grace. A novel that kept me in suspense until the end and that I still remember as if I had read it yesterday even though at least ten years have passed!
I do not know why in all this time…

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“Have a KILLER day!”

My relationship with Dexter, as with other TV series, was wavering, I finished the first three seasons that same August, but I struggled a lot with the fourth and fifth, so much so that I left it for a while (two years! !!) before ending with a marathon – always during the summer! – of the sixth, seventh and eighth seasons (which in the meantime I had sporadically already seen on TV … a sign that they were actually replicas of replicas of replicas and it was a coincidence that for me it was a novelty) and a kilo of enchiladas shrimps * – which once after the series ended, it took about eight months before I could ate them again…

Through The Mirror

* ENCHILADOS SHRIMPS
(the recipe is my review of the original recipe)

Ingredients for 4 people

– 1/2 kilo of unshelled prawns
– 3 tablespoons of olive oil
– 1 chopped onion
– 3 garlic teeth
– 1 sprig of parsley
– 1 teaspoon of salt
– 1/8 teaspoon pepper
– 1 lemon
– 3 tablespoons of tomato sauce
– 1/2 cup of sweet dry white wine
– hot pepper to taste

 

 

We lightly mean the prawns. Prepare a sauté with oil, garlic, onion and parsley. In this sauce we throw the previously peeled prawns and garnished with salt, pepper and lemon. We remove them and add the chilli pepper, tomato sauce and wine. At this point, we throw the prawns back, uncover the pan and cook them over low heat until they are very tender.

 

 

Easy, right?

Once again, I find myself watching a bloody…

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