The Hunger Games
You asked, so I’ll answer: I really liked the movie. I won’t say I loved it, because that love has to be reserved for the book. I was pleasantly surprised by how many of the scenes were exactly how I pictured. I was also excited to see some of the things on screen that were always fuzzy in my mind while reading, like the cornucopia and the trackerjackers. Obviously some parts could have been better; I would have cast different actors to play Peeta and Gale and I think that the movie as a whole could have been darker (read: darker, not more violent). My biggest complaint was how they portrayed the other tributes. I wish the filmmakers would have stressed the capital as the antagonist more than the other players. But overall, I left satisfied and excited about the next two movies.
Recently On Instagram
A few weeks ago I talked about The Bully Movie and how NATO was refusing to lower the rating of the film from an R to a PG-13 so it could be used as an educational aid.
After many petitions were signed, success.
Watch the trailer again here.
Recently on YouTube
Recently Almost Older
I’ll be 27 tomorrow.
I will say one nice thing about Austin at this juncture: He is a great gift giver. Past gifts include an iMac, tickets to the ballet, a handmade jewelry box, and an iPhone. For my 27th, he scored Coldplay tickets. Great job, babe. In other news, tomorrow we’ll be celebrating with Indian food and friends.
Recently In Bloom
I went out to take pictures of the flowers blooming in my yard, but all I could focus on was this guy.
Motley Mama’s Tomato Soup
7 cups peeled, seeded, and chopped tomato
1 chopped onion
1 3/4 cup chicken broth
1 tablespoon white sugar
2 teaspoons sea salt
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup 2% milk
fresh or dried basil (to taste)
sprinkle of oregano
ground black pepper (to taste)
garlic powder (to taste)
Bring the tomatoes and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Puree in blender (optional). Return to pot. Stir in the chicken broth, sugar, and salt. Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with the spices you desire. Continue to simmer the soup on low to reduce and thicken, about 1 hour. Eat with an abundance of grilled cheese sandwiches made with pepper jack cheese. Do not sell yourself short and use another kind of cheese. Thank me later.
This time last year
And finally the song I wanted to make a music video of but didn’t because I just didn’t and that’s the end of the story.