Home at Last Farm...: Bright Star

Sunday, November 22, 2009

Bright Star

Last night my daughter and I went to the Smith Opera House to see an Australian film called Bright Star http://www.imdb.com/title/tt0810784/ .

Set in London in 1818, it is the story of the love affair between arguably the greatest of the romantic poets, John Keats and Fanny Brawne.

The movie was lovely, extremely romantic and sad.

The love affair is doomed the start; first by Keats poverty and then by his untimely death at the age 0f 25 of tuberculosis. But their love inspired the poet to write some of the most beautiful poetry ever written.

It does run a little long (Gillian was getting restless) and it is most definitely a chick flick (Joe thanked me for not making him go see it. ) But ultimately it was a delicious retreat back into a time and place where romance was not only sexy, but pure and beautiful. ( Take note Hollywood: Not one booby or naked butt was presented and yet there was no absolutely no doubt of the passionate feeling shared by these two!!)

Take your daughter or mom or best friend and enjoy some girl time watching this movie. Sigh. You won't be disappointed.

1 comment:

Unknown said...: Terri, Thank you for posting this. I will for sure see it. I love, love movies like this. I'm waiting for The Young Victoria to make it to the theater. Should have been here now but must be coming soon. Was due in Nov. Not long to go. This is just the type of movie I love. Truly, thanks a million.; 7:37 PM

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.