Katy was away last night and I couldn't fall asleep, so I started reading. Bad idea. I read until 1am and I'm feeling it today.
I'm old
*sob*
The beaver is a proud and noble animal
Notes from a bemused canuck
Katy was away last night and I couldn't fall asleep, so I started reading. Bad idea. I read until 1am and I'm feeling it today.
I'm old
*sob*
http://www.timesonline.co.uk/article/0,,11069-1726165,00.html
So, if they take out religion, the Magdalene, the sacred feminine, Opus Dei, the sex ritual, the Priory of Sion… then, I guess they'll be left with a great car chase movie…
THE film version of The Da Vinci Code is attempting to reduce the offence that the best-selling book caused to Roman Catholics.
Sony Pictures, the studio behind the film starring Tom Hanks and Sir Ian McKellen, is reported to have been so concerned that it has consulted Catholic and other Christian specialists on how it might alter the plot of the novel to avoid offending the devout.
Film officials have held talks with Catholic groups and other organisations despite Dan Brown, the author, insisting that its only a novel and therefore a work of fiction, The New York Times reported yesterday.
The Catholic League is calling for Ron Howard, the films Oscar-winning director, to include a disclaimer acknowledging that the movie is fiction.
The Da Vinci Code, which is being filmed this summer with locations including Winchester Cathedral and Rosslyn Chapel, near Edinburgh, is based on a novel that has sold 25 million copies worldwide. Among its more controversial claims is that Jesus married Mary Magdalene, a former prostitute, and that she bore him a child. This has been denounced as virulently anti-Catholic and a risible hoax.
Opus Dei, the Catholic organisation, is particularly concerned about its own depiction, because it is a central villain in the book. Its members are depicted acting unethically for the sake of God, the Church or Opus Dei, whereas the organisation is a Roman Catholic institution that adheres to Catholic doctrine and condemns immoral behaviour.
The novel portrays Opus Dei in a completely inaccurate way, Brian Finnerty, a spokesman for the group, said.
We wrote to the studio, expressing our concern. They sent back a reply that was polite but non-committal; but Opus Dei is completely unlike the portrayal in the novel.
It is about ordinary people trying to find God, not about searching for the Holy Grail. Its ordinary Catholics trying to come closer to God in their day-to-day activities and it is a mainstream part of the Catholic Church. Its been blessed by all the Popes since the earliest years.
The studio has been asked to consider whether the central premise that Jesus had a child with Mary Magdalene could be more ambiguous and whether the name of Opus Dei could be removed.
Condemnation of the book has been widespread. Last month the Roman Catholic Church in England and Wales denounced it as logically and historically flawed. In March the Vatican appointed a top cardinal to rebut what it dismissed as lies, distortions and errors.
Carl E Olson, a Catholic and co-author of The Da Vinci Hoax, a book rebutting the The Da Vinci Code, predicted that many religious people would be offended unless the film bears a pale resemblance to the book which, he accepts, would risk alienating fans.
Dismissing the novel as trash and poorly written, he said that its historical claims could be torn apart.
Sony declined to comment
No, it's not a kinky sex move, it's how to tie a single windsor knot. For reasons that are unclear, I've just spent the last 30 minutes teaching french people how to tie a tie knot in my living room.
Katy's in Leicester tonight and tomorrow for her pre-op apt, so I was on my own tonight. An impromptu game night ensued, with much Carcassoning. I wasn't trying to be evil, but I did something that's really, really nasty (yet funny, and even better, appropriate). I stole a ginormous plain filled with mammoths from not one, not two but from three people who were sharing it :D
For those of you who don't know the game, go to your nearest game shop and get yourself a copy. It rocks :)
I need input from other people before I can get some work done. Unfortunately, all those people are now on vacation. This annoys me to no extent.

Although the last one is cool, I just can't reduce it enough to use it as an LJ icon. Poo.
I feel a bit homesick today. Don't get me wrong, I still heartily believe that coming over here was the best decision I've made in a long time, today, I'm feeling a bit low. I think it's the whole birthday business that brought it to the forefront, but I miss the boys. I miss the gang in Montreal. I miss my family.
This, too, shall pass…
| POULTRY Cooking Temperatures and Times | ||||
| Oven Cooked | Approximate Cooking Time | |||
| Type | Temp. | Weight | Unstuffed | Stuffed |
| Chicken | 350°F | 2 1/2-3 lbs 3-4 lbs 4-6 lbs |
1 1/4-1 1/2 hrs 1 1/2-1 3/4 hrs 1 3/4-2 hrs |
1 1/2-1 3/4 hrs 1 3/4-24 hrs 2-2 1/4hrs |
| Turkey, whole
Breast, half |
325°F | 8-12 lbs 12-14 lbs 14-18 lbs 18-20 lbs 20-24 lbs 2-3 lbs 4-6 lbs 6-8 lbs 3/4-1 lb 3/4-1 lb 6-8 oz |
2 3/4-3 hrs 3-3 3/4 hrs 3 3/4-4 1/4 hrs 4 1/4-4 1/2 hrs 4 1/2-5 hrs 50-60 min 1 1/2-1 1/4 hrs 2 1/4-3 1/4 hrs 2-2 1/4 hrs 1 3/4-2 hrs 1 3/4-2 1/4 hrs |
3-3 1/2 hrs 3 1/2-4 hrs 4-4 1/4 hrs 4 1/4-4 3/4 hrs 4 3/4-5 1/2 hrs |
| Duck | 350°F | 4-5 lbs | 2-2 1/2 hrs | 2 1/2-2 3/4 hrs |
| BEEF Cooking Temperatures and Times | |||||||
| Oven Baked | Approximate Cooking Time (Minutes per pound) | ||||||
| Cut | Oven Temp. |
Weight | Rare (140°F) |
Med-rare (145°F) |
Medium (160°F) |
Med-well (165°F) |
Well (170°F) |
| Standing rib (ribs 6-7 inches long) | 300-325°F | 6-8 lbs | 23-25 min | 24-28 min | 27-30 min | 28-34 min | 32-35 min |
| Rib roast (chine bone removed) |
350°F | 4-6 lbs 6-8 lbs |
18-22 min 15-18 min |
22-26 min 18-22 min |
28-34 min 22-28 min |
34-36 min 28-30 min |
36-38 min 30-32 min |
| Rib eye roast | 350°F | 4-6 lbs | 18-20 min | 20-22 min | 20-24 min | 22-24 min | 22-26 min |
| Eye round roast | 325°F | 2-3 lbs | 35-38 min | 35-45 min | 45-53 min | 45-60 min | 55-68 min |
| Round tip roast | 325°F | 3-4 lbs 6-8 lbs |
28-30 min 16-18 min |
30-35 min 18-20 min |
38-45 min 23-25 min |
45-48 min 25-28 min |
48-50 min 28-30 min |
| Sirloin tip | 300-325°F | 3 1/2-4 lbs | 35 min | 36 min | 38 min | 39 min | 40 min |
| Rolled rib | 300-325°F | 5-7 lbs | 32 min | 35 min | 38 min | 43 min | 48 min |
| Rolled rump | 300-325°F | 4-6 lbs | 25 min | 26 min | 28 min | 29 min | 30 min |
| Whole tenderloin | 425°F | 4-5 lbs | 45-60 min total | 50-60 min total | 60-70 min total | ||
| Half tenderloin | 425°F | 2-3 lbs | 35-40 min total | 45-50 min total | |||
| Meatloaf | 350°F | 1 1/2 lb | 1 1/4 hr total | ||||
| LAMB Cooking Temperatures and Times | ||||
| Oven cooked at 325°F | Approximate Cooking Time (Minutes per pound) | |||
| Cut | Weight | Med-Rare (145°F) |
Medium (160°F) |
Well Done (170°F) |
| Whole leg | 5-7 lbs 7-9 lbs |
15-20 min 20-25 min |
20-25 min 25-30 min |
25-30 min 30-35 min |
| Leg shank half | 3-4 lbs | 25-30 min | 30-40 min | 35-45 min |
| Leg sirloin half | 3-4 lbs | 25 min | 35 min | 45 min |
| Leg roast (boneless) | 4-7 lbs | 20 min | 25 min | 30 min |
| Rib roast or rack (cook at 375°F) |
1 1/2-2 1/2 lbs | 30 min | 35 min | 40 min |
| Crown roast, unstuffed (cook at 375°F) |
2-3 lbs | 25 min | 30 min | 35 min |
| Shoulder roast | 4-6 lbs | 20 min | 25 min | 30 min |
| Shoulder roast (boneless) | 3 1/2-6 lbs | 35 min | 40 min | 45 min |
| PORK Cooking Temperatures and Times | ||||||
| Oven cooked at 350°F |
Cut | Weight | Meat Thermometer Reading |
Approximate Cooking Time (Minutes per pound) |
||
| Fresh pork | Crown roast Center loin roast (with bone) Boneless top loin roast Blade loin or sirloin Rolled loin Whole leg (fresh ham – bone-in) Whole leg (fresh ham, rolled) Half leg (bone-in) Leg half, shank or butt portion Boston butt Boston shoulder Tenderloin (roast at 425°-450°F) Picnic shoulder Rolled picnic shoulder Cushion style shoulder Spare ribs |
6-10 lbs 3-5 lbs 2-4 lbs 3-4 lb 3-5 lb 12-16 lbs 10-14 lbs 5-8 lbs 3-4 lbs 3-6 lbs 4-6 lbs 1/2-1 1/2 lbs 5-8 lbs 3-5 lbs 3-5 lbs 3 lbs |
160°F 160°F 160°F 170°F 170°F 170°F 170°F 170°F 160°-170°F 160°-170°F 170°F 160°F 170°F 170°F 170°F Well done |
20 min 20 min 20 min 40-45 min 35-40 min 22-26 min 24-28 min 35-40 min 40 min 45 min 40-45 min 25-35 min total 30-35 min 35-40 min 30-35 min 1 1/2-2 1/2 hrs total |
||
| Cured and smoked | Arm picnic shoulder (bone-in) Shoulder boneless roll |
5-8 min 2-3 min |
170°F 170°F |
30 min 35-45 min |
||
| Ham – Smoked, cook before eating | Half ham – bone-in Whole ham Whole ham |
5-7 lbs 10-14 lbs 14-16 lbs |
160°F 160°F 160°F |
25-30 min 18-20 min 15-18 min |
||
| Ham – Smoked fully cooked pork (heat at 325°F) |
Half ham – bone-in Half ham – boneless Whole ham – bone-in Whole ham – boneless Whole ham – boneless |
5-7 lbs 3-4 lbs 12-14 lbs 6-8 lbs 14-16 lbs |
140°F 140°F 140°F 140°F 140°F |
18-20 min 25-30 min 15 min 10-12 min 5-7 min |
||
| Red | White | Ros | Sparkling | |
| Appetizers | Chenin Blanc Riesling Sauvignon Blanc |
White Grenache White Zinfandel |
Brut Extra Dry Spumante Champagne |
|
| BBQ & Marinated Poultry | Zinfandel Petit Sirah Beaujolais |
|||
| Beef | Cabernet Sauvignon Merlot Zinfandel |
|||
| Caviar | Pinot Blanc | Brut Extra Dry Spumante Champagne |
||
| Cheese (Mild) | Chenin Blanc GewBlanc S |
White Grenache White Zinfandel |
Brut Extra Dry Spumante Champagne |
|
| Cheese (Strong) | Cabernet Sauvignon Merlot Pinot Noir Zinfandel |
Chardonnay | Brut Extra Dry Champagne |
|
| Desserts | Gew | White Zinfandel | Spumante | |
| Game Birds/Veal | Beaujolais Merlot Zinfandel |
|||
| Ham | Beaujolais Zinfandel Pinot Noir |
GewChenin Blanc | White Zinfandel | |
| Lamb | Cabernet Sauvignon Merlot Pinot Noir Zinfandel |
White Zinfandel | ||
| Pasta | Cabernet Sauvignon Merlot Zinfandel |
Sauvignon Blanc Chablis Pinot Grigio Riesling |
||
| Pork | Pinot Noir Zinfandel |
Chardonnay Gew | White Grenache | |
| Poultry | Pinot Noir Burgundy |
Chardonnay Chenin Blanc Riesling Sauvignon Blanc |
White Zinfandel | |
| Seafood (Heavy) | Merlot Pinot Noir Burgundy |
Chardonnay S |
White Grenache White Zinfandel |
|
| Seafood (Light) | Chardonnay GewBlanc |
White Grenache White Zinfandel |
||
| Shellfish | Chardonnay Chenin Blanc Riesling Sauvignon Blanc S Chablis |
Extra Dry | ||
| Smoked, Marinated or BBQ Beef | Cabernet Sauvignon Merlot Zinfandel |
|||
| Tomato & Highly Seasoned Sauces | Cabernet Sauvignon Merlot Zinfandel |
Today was another food day. I made a stuffed chicken for sunday dinner, with roast carrots and roast spuds. Top it off with fresh asparagus and some bisto and you have a kick-ass meal. Katy made me a birthday cake that was just nummylishious. Right now, I'm eating a turkey salad sandwich on freshly homemade cheddar and bacon bread. Hmmmmm, drool!
I had a good time this weekend, even if I probably ate too much. But hey, you're only 30 once :)
Here are some pictures for y'all.


The shiny knife set is my prezzie from Katy and her folks: new stainless steel cooking knives. Ooooh, pretty. And sharp! I managed to find use for most of them during the cooking today and they work really well. Fun times ahead!
This will be a long post, so be prepared. Go make yourself a sammich, cause I have lots to say, but most of it is ramblings on the little joys of life.
Our story starts last friday, when I had an appointment to go see a counsellor on phobias and behaviour modification. I'm finally going to be doing something about my insect phobia, probably starting next september when the NHS get back to me. They say that the treatment has a decent success. I just hope I'll be able to sit outside and enjoy a cup of coffee without being in mortal fear of my life all the time.
Katy's parents are in Cambridge for the weekend for my birthday. We went shopping for my birthday prezzie today: shiny stainless steel kitchen knives. I can't post a picture now, cause they're in the process of being wrapped. Silly girl, go figure :) I've also learned that party hats and amusing birthday candles are going to be inflicted on me tomorrow :) I've also gotten gift certifiates for The Pier, woot! We saw some cool wine glasses that we're going to get when they have a sale. They're a bit pricey now (and we don't really have anywhere to put them – it's becoming apparent that we really REALLY need our own house).
I've been having really weird dreams again these days. Not scrary or distrubing, just … weird. Like a weird combination of Harry Potter, Hitlerian October youths, animal facilities at McGill, old bosses, old friends, new clients, LIMS systems for PRIDE, being seduced by Katy's cousins, weirdness, I tells ya.
Made duck again tonight, to keep a proise to Katy's dad. I'm a bit disappointed, cause I overcooked it. It was still nice, but not as nice as the last time. The big success was the guacamole I did though. It was KICK-ASS!
the recipe was:
4 baby avocadoes
half a lemon
few tbsps of olive oil
few tbsps of chopped tomatoes
salt
pepper
I tried to blend it, but it didn't really work. I've realized that I now need a food processor (Katy, hint! hint!). I ended up mushing it up with a spoon. We ate it with small pita breads.
All in all, dinner was lurvely. Our post-dinner plans include strawberry crumble, bowling and a movie. More on this later.
Edit: it is now later and bowlling has happened. In two words, I suck. In my defense, a) I wasn't drunk enough for proper disco bowling and b) I couldn't find a ball that fit. They were either two small (and my thumb got stuck more thank once) or too large and too heavy.
That's my story and I'm sticking to it.