Nov 10, 2014

Winona Ryder and Bill Nighy in the Brilliant PBS Spy Movie Worricker

copied from The Atlantic.........

Page Eight: A Brilliant Bill Nighy Spy Movie You've Probably Never Seen

There's still time to watch it before the sequel airs on PBS Sunday.
BBC Films
In 2011, the BBC premiered Page Eight, broadcasting it on television a few months before it was aired to America audiences under the mantle of Masterpiece Contemporary. Written and directed by playwright David Hare, the film flew under the radar in the U.S. despite having a cast of luminaries, including Bill Nighy as aging spy Johnny Worricker, Rachel Weisz as his neighbor, Michael Gambon as Benedict Baron, the director general of MI5, and Ralph Fiennes as the Prime Minister. The opportunity to see Dumbledore and Voldemort facing off against each other aside, Page Eight is an accomplished, subtle thriller; theatrical while almost defiantly modest in a very British way.
Johnny Worricker returns to PBS in two follow-ups to Page Eight airing this month. Worricker: Turks and Caicos (November 9) sees the now-exiled spy on the lam from his former employer in the Caribbean, while Worricker: Salting the Battlefield follows his return to England in an attempt to protect his family. Before watching the sequels—which feature an all-star lineup including Christopher Walken, Helena Bonham-Carter, Winona Ryder, and Olivia Williams—it's worth catching up with the first film in the series, available to stream via PBS's website and Netflix. The film was criticized when it aired in the U.S. for its perceived anti-American tone, but its cynical treatment of those in power is aimed just as much toward British authorities, particularly the scheming Prime Minister Alec Beasley (Fiennes) and his power-hungry Home Secretary Andrea Catcheside (Saskia Reeves). Worricker, accustomed to putting country first, infuriates both with his laconic drawl, his quiet insistence on following the old rules, and his irreverent attitude towards people in power.
The plot is structured around two interweaving threads: a document discussed in a joint MI5-Home Office meeting that seems to implicate the Prime Minister in knowing about unauthorized American torture camps around the globe, and Worricker's relationship with his neighbor, Nancy (Weisz), a book editor whose brother was killed during a peaceful protest against Israeli occupation in the West Bank. Beasley's desire to dismantle the MI5 and replace it with an American-style Department of Homeland Security means that Worricker and his like will soon be dispensed with, but the existence of the secret document, the most damning part of which lives on page eight (hence the title), gives Worricker and Baron (Gambon) some leverage. After Baron dies of a heart attack, Worricker believes he raised the existence of the memo as a last attempt to save the intelligence agency, and feels duty-bound to follow through with Baron’s mission.
When he isn’t working, Worricker collects art in his modest apartment in Battersea, listens to jazz, and tries to mend bridges with his rebellious artist daughter, Julianne (Felicity Jones, currently playing Stephen Hawking’s wife in The Theory of Everything). Like Nighy himself, Worricker is irresistible to women, despite being perhaps more advanced in years than some of his younger counterparts. This is perhaps the only thing he has in common with that much more famous British spy, given that he doesn’t seem great with technology (“I’ve been taking photos of your operation … and sending them to a computer,” he tells an antagonist at one point) and doesn’t “do guns or violence.” Instead, his spy capabilities seem to be based around quietly observing things around him, and perceiving who he can and can’t trust. Hare allows the character jokes (“Things got so bad last night that I went home and watched the X Factor,” he says), but Nighy’s muted, deadpan delivery makes them as tightly controlled as everything else in the production.
Worricker’s relationship with Nancy is one of the more intriguing parts of the movie to watch, given not only their age difference (Weisz is some 20 years younger, but looks even more so), but their undeniable chemistry. At first, he considers her interest in him to be so unusual that he wonders if she’s also a spy, but perhaps he’s being too modest. The Home Secretary’s assistant, Anna (Holly Aird) is revealed to be both a lover and a source, while a gallery owner (Marthe Keller) closes her eyes when he kisses her goodbye in a way that implies for her, the moment could last forever. But it’s Nancy whom Worricker seems most captivated by. “They come and go, don’t they Johnny,” says his prickly MI5 superior Jill (Judy Davis, in an Emmy-nominated role). “Not Lester,” Johnny replies,” referring to an earlier scene where he and Nancy watched videos of Billie Holiday and Lester Young, observing how desperately in love the singer was with the musician.
Hare is best known for his plays, including PlentyAmy’s View, and the recently revived Skylight, but he also wrote the screenplays for the Oscar-nominated The Hours and The Reader. His language is, at times, overwhelmingly theatrical (“That is why I am asking you in,” says Nancy at one point, resisting both contractions and naturalism), but his direction is flawless. He plays with light and dark endlessly, showing Worricker sitting in the dark in his apartment with only the glow of a laptop on his face, or Worricker alone at MI5 after hours, sitting in the lonely beam from an overhead fluorescent bulb. Most scenes are set at dusk, in darkness, or under grey, gloomy English skies, as if to convey the furtive nature of Worricker’s job, and how lonely it can be.
Unlikely though it may be, the spy Worricker seems to have the most in common with is Jason Bourne, even though one’s a killing machine and the other is, to put it gently, not. But both have been rejected by the institutions that raised and molded them, and both are intent on stamping out corruption because of some innate moral code—the kind that can’t be bought off, or scared into submission. Nighy would be worth watching if he were reading the phone book in an empty room for an hour and a half, but as the uneasy, weary Worricker, he’s just exquisite.
SOPHIE GILBERT is a senior editor at The Atlantic, where she oversees The Atlantic Weekly. She was previously the arts editor at The Washingtonian.

    Nov 9, 2014

    Dear President Obama: You Have Done A Very Good Job.......

    Official photographic portrait of US President...
    Official photographic portrait of US President Barack Obama (born 4 August 1961; assumed office 20 January 2009) (Photo credit: Wikipedia)
    Dear President Obama....you have done a very good job...for starters--health care--this is giant, the unemployment numbers, you have set a brilliant example for young people because you love your family--you are a family man and you are cool, cute and funny--referring to that hilarious day at the voting booth.  The economy is going great--even Geraldo said that on his radio show and admitted many of his cohorts just do not want to admit it but they must give credit where credit is due.  One problem--many Americans do not realize how bad our health care was comparatively--recent numbers have come out again with us low on the list prior to the ACA--they simply will not accept this information.

    My favorite thing about your time in office is your measured approach to jumping into wars--John McCain and Bill O'Reilly would have been in about ten wars by now.  I really appreciate that approach but many simply disagree on policy alone and that is too bad as far as I am concerned.

    I try to be an O'Reilly critic but he is hard to take....he is very angry simply at your existence.  He is wrong on so many things but particularly white privilege.  I know because my neighbor here in Wichita is a very nice man but he told me he never felt he would live to adulthood.  It is a funny thing because we have a beautiful school right in the middle of the lower income area.  I think some of the kids may go to this school.  I wish more of the people in the neighborhood had access to this school.

    Believe it or not I would say this city is almost segregated--I will just say I was shocked compared to San Diego.

    You will go down in history as a great President.

    I am also concerned because I listen to the radio every night-Coast to Coast AM.  Recently, George Noory has been so right wing--ultra right wing and he often has on his show the guest Jerome Corsi from World Net Daily.  Again, these people are very tea-party.  He only presents one view and that is what upsets me.  

    I write a blog about the radio and I wrote about my feelings regarding his show--I put it in Smirking Chimp and on my blog but unfortunately I do not have that many readers but I will try to promote it.

    I listen to the radio and news all day--Geraldo is willing to talk and agree and disagree and usually tries to be respectful--he might be an ear to get your message across.  I admired you for talking to O'Reilly but his disrespect was hurtful.

    Good luck to you and keep up the good work,

    Your friend....Chloe Louise...the ronnie republic.

    Nov 7, 2014

    Chocolate Cream Pie Layered Dessert for Thanksgiving from Daniel Dedmon

    from Yahoo Food........

    and Daniel Dedmon--Chapel Hill Baking Examiner



    Dessert to make for Thanksgiving

    "Mystery Dessert" is a luscious, layered treat that would fit in with a Thanksgiving menu!
    "Mystery Dessert" is a luscious, layered treat that would fit in with a Thanksgiving menu!
    photo: lovoffood.com
    According to the calendar, Thanksgiving is about three weeks away. Everyone has a favorite dish to go with the holiday turkey. Many families have a traditional assortment of recipes that they follow for the big feast and many of those recipes are only made at the holidays. In our family, there is a standard set of dishes that are reserved just for Thanksgiving. It's having them only at the holidays that makes us appreciate them more when we make and serve them.
    Some years ago, Helen Moore, the food editor of "The Charlotte Observer", inquired with two of her grandchilden what they would like to have for Thanksgiving that year. One of them requested the recipe I'm sharing today, called "Mystery Dessert." Helen stated in her article that she made this for Thanksgiving and it was gobbled up in a hurry.
    As to why this is called "Mystery Dessert" is really a "mystery" to me! There's no explanation as to why this dessert has this name. The only reason I can come up with is that the layering of the ingredients has people guessing as to what all is in it. It begins with a buttery, shortbread-type crust. It's then topped with a mixture of cream cheese, powdered sugar and whipped topping. This is then followed by chocolate pudding, then more whipped topping. For the finale, it can be topped with chopped nuts or grated chocolate.
    One big advantage to this dessert is that it's to be made ahead, so it can even be made the day before. It's best served when it's well-chilled, so make certain to start on this ahead of time. This makes enough to serve between six and eight, but if you expect everyone to be very full after the main meal, your guests may want a very small serving. Therefore, it would make the dessert go further.
    Last year at this time, I shared a collection of recipes for dressing, which is an absolute necessity at Thanksgiving! In case you missed it, here's the link:
    So, make a list of what you and your family would like for the holiday feast and plan a cooking schedule. Meantime, try this "mysterious" dessert!
    MYSTERY DESSERT
    1 stick butter or margarine, melted
    1 cup of all-purpose flour
    1/2 cup chopped nuts
    1 (8 oz.) pkg. cream cheese, softened
    1 (8 oz) carton whipped topping, such as Cool Whip
    1 cup powdered sugar
    2 small packages instant chocolate pudding
    3 cups cold milk
    Additional chopped nuts or grated chocolate for garnishing
    Mix together melted butter, flour and nuts. Press into a 9-inch pie pan and bake at 350 degrees for about 15 minutes or until the crust is a pale beige. Watch closely as it doesn't burn. Remove and cool. Cream together the cream cheese, 1 cup of the whipped topping and the powdered sugar. Mix until smooth and gently spread over the crust. Mix the chocolate pudding and milk, mixing according to package directions. Spread over the cream cheese layer. Cover pudding with the remaining whipped topping and garnish with the chopped nuts or grated chocolate. Cover and chill for several hours or overnight. Serves 6-8.

    here is a link to his page for info about Daniel and more good food info:


    Nov 6, 2014

    From Yahoo Food: Stanley Tucci and Felicity Blunt Talk Mashed Potatoes with Olive Oil and Eggs

    Mince and tatties is a popular Scottish dish, ...
    Mince and tatties is a popular Scottish dish, consisting of minced beef and mashed potato (Photo credit: Wikipedia)
    Sausage Trio, Mash and Cabbage with Onion Grav...
    Sausage Trio, Mash and Cabbage with Onion Gravy. Nice and hearty on a cold Autumn day. I got the Moroccan, Lamb Spinach and Pinenut, and Chicken, asparagus and corn, sausages from David Jones Food Hall in Melbourne. They tasted quite good, but I remember them being more chunky and less processed. They are better quality than most "thin" sausages, higher meat content and less fatty. (Photo credit: Wikipedia)
    Potato mash, as served in the Swiss mountain r...
    Potato mash, as served in the Swiss mountain restaurant as Schynige Platte (Photo credit: Wikipedia)
    English: Mushroom with Mashed Potatoes Pie
    English: Mushroom with Mashed Potatoes Pie (Photo credit: Wikipedia)
    prawns, mashed potatoes
    prawns, mashed potatoes (Photo credit: Wikipedia)
    English: Mashed potatoes with butter and chives.
    English: Mashed potatoes with butter and chives.(Photo credit: Wikipedia)

    love Yohoo Food.....

    Eggs make all the difference in mashed potatoes


    Associated Press

    This Oct. 27, 2014 photo shows ultra rich mashed potatoes in Concord, N.H. Use olive oil instead of cream or milk for a result that is richly savory and just a bit peppery. (AP Photo/Matthew Mead)
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    Much as I'd like to take credit for this rich version of mashed potatoes, that honor goes to Stanley Tucci. Or rather, to Stanley Tucci's wife.
    That's because when Tucci isn't cranking out movies like "The Hunger Games" and "Julie & Julia," he's often in the kitchen with his wife, Felicity Blunt. They draw on their respective cultures — his Italian, hers British — to come up with some pretty interesting creations, many of them collected in the pair's new cookbook, "The Tucci Table" (Gallery Books, 2014).
    To wit, these mashed potatoes, which Tucci says were mostly his wife's creation. The prep itself is pretty standard; it's the add-ins where things get good. Tucci and Blunt use olive oil instead of cream or milk. The result is richly savory and just a bit peppery. A bit of butter — olive oil and butter are classic Italian combination — ties it all together.
    But then it gets really interesting. To finish the potatoes, they beat in an egg yolk. Yes, raw. This takes the creamy richness of the mashed potatoes to a whole new level, and you'll wonder why you never did this before.
    The recipe below is (very) loosely adapted from Tucci and Blunt's version. For the Thanksgiving table, I wanted a bit of fried sage in my mashed potatoes. I also upped the volume to account for the usual holiday crowd, and figured a little (OK, a lot) extra butter wasn't such a bad thing. If raw eggs give you the willies, look for pasteurized whole eggs at the grocer.
    ___
    ULTRA-RICH MASHED POTATOES
    Start to finish: 35 minutes
    Servings: 10
    5-pound bag Yukon gold potatoes
    1 cup (2 sticks) unsalted butter
    10 large fresh sage leaves
    1/2 cup olive oil
    2 egg yolks
    Kosher salt and ground black pepper
    Peel the potatoes and cut them into 2-inch chunks. Place the cut potatoes in a large pot and add enough cool water to cover by about 1 inch. Bring to a boil over high heat and cook for 15 minutes, or until the potatoes are tender at the center when pierced with a knife.
    Meanwhile, in a small saucepan over medium-high, melt the butter. Add the sage leaves and fry until crisp and just barely turning brown, 2 to 3 minutes. Set aside.
    When the potatoes are done, drain them, then return them to the pot. Set the pot over medium heat and heat the potatoes for 1 minute, shaking the pan frequently, to help dry the potatoes. Remove the pot from the heat, then use a masher to mash the potatoes, drizzling in the olive oil as you work.
    When the potatoes are mashed, pour in the butter and fried sage, stirring them in. The sage will crumble and mix into the potatoes. Add the egg yolks and quickly stir them into the potatoes. Season with salt and pepper.
    Nutrition information per serving: 450 calories; 270 calories from fat (60 percent of total calories); 30 g fat (14 g saturated; 0.5 g trans fats); 85 mg cholesterol; 43 g carbohydrate; 4 g fiber; 2 g sugar; 4 g protein; 210 mg sodium.
    ___
    J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM_Hirsch . Email him at jhirsch@ap.org