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Inciting - De File
Does Collecting Make You Feel Dirty?
cbertsch
cbertsch
Inciting
There's this book I've been meaning to procure for a long time, both because it covers a topic I work on and because my friend Steven has an essay in it: Nicholas Rombes' collection New Punk Cinema. Because I don't generally order books online, however, preferring to stumble upon them in person, I still don't have it. Yesterday I was working on a particularly thorny paragraph and thought, "I can't put off getting the book any longer."

And then this morning, when I was talking to my friend Joel, I learned that he and I are actually mentioned in the introduction:
It's wonderful to be mentioned in this context. I was reading Filmmaker this morning, in fact. More importantly, the news comes like the smell of freshly brewed coffee piercing my sleep-fogged brain. These days, I have a hard time remembering that I have done things that matter, no matter how much respect I get for them at present. Although it's odd that I didn't come across this citation previously, I'm delighted that I discovered it now. That's what I call serendipity. And now it's time to cue up the Animals in my head.

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Current Location: 85704
Muse: "If it's the last thing we ever do. . ."

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Comments
kumaraka From: kumaraka Date: March 27th, 2007 11:01 am (UTC) (LINK TO SPECIFIC ENTRY)
Now that's just plain neat!
cbertsch From: cbertsch Date: March 27th, 2007 11:26 am (UTC) (LINK TO SPECIFIC ENTRY)
Thanks! I was realy excited to see that.
chefxh From: chefxh Date: March 27th, 2007 12:09 pm (UTC) (LINK TO SPECIFIC ENTRY)
I'm delighted that I discovered it now. That's what I call serendipity.

what Davis Grubb called a Causal Liaison.
cbertsch From: cbertsch Date: March 27th, 2007 12:32 pm (UTC) (LINK TO SPECIFIC ENTRY)
::grinning::

A perfectly timed one!

In unrelated news, I made "authentic" spaghetti carbonara last night. Usually I use crisp American bacon, which I rehydrate with a little balsamic vinegar. The pancetta I used last night was actually a little less interesting. But I could taste the egg-and-cheese more purely.
chefxh From: chefxh Date: March 27th, 2007 01:13 pm (UTC) (LINK TO SPECIFIC ENTRY)

I love the balsamic thing you describe!

I've gotten so used to carbonara with American bacon (one of my favorite foods with all its smoky salty goodness) that the unsmoked dry-cured variety frankly puts me off. Likewise prosciutto, with its weird floral smell. Call me a Philistine.

Irish or "back" bacon, on the other hand, esp coated with yellow pea meal, is a whole other experience... but I digress.
cbertsch From: cbertsch Date: March 27th, 2007 01:18 pm (UTC) (LINK TO SPECIFIC ENTRY)

Re: I love the balsamic thing you describe!

I do like prosciutto, but not in cooking, usually. And I prefer the German Schinken to its Italian cousin.

The nice thing about the balsamic solution -- I water it down -- is that it makes the contrast between noodle and bacon less jarring. Crunch works well often, but I'm not so into it when I'm eating pasta.
From: pants007 Date: March 28th, 2007 10:20 am (UTC) (LINK TO SPECIFIC ENTRY)
Hey, C-Dog,

That's a very nice thing. Makes me proud. :)
cbertsch From: cbertsch Date: March 28th, 2007 10:32 am (UTC) (LINK TO SPECIFIC ENTRY)
Pretty neat. It's good to mentioned as doing what one actually is trying to do.

In other news, I'm even hearing from people who haven't had direct contact with you that they are sad that you are leaving. So that's nice, even if it is, well, sad.
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