Minestrone makes it homey
Food: Recipe - Minestrone
It starts slowly with a pot of simmering white beans, but minestrone grows into a bowl that feeds the soul
By Louise Crosby
You could say the measure of wealth is not how many cars you have in your driveway, or how many holidays you take each year, but whether you have a batch of home-made soup in your refrigerator at the beginning of the week. Right now I’m thinking of minestrone, that thick, substantial Italian vegetable soup that will keep you going in good health for several days. We should all be so lucky.
Minestrone is something you make when you have plenty of time and want to enjoy the process. It starts out slow and quiet with a pot of simmering white beans. As they are turning soft and creamy, you take a soup pot and start to build your vegetable base, sautéing onions, garlic, carrot and celery in plenty of olive oil and bacon drippings, should you go for bacon, then adding more layers of flavour with zucchini, green beans and potatoes, ...
Hello, My Name is Doris – the Exploress
Movie Review: Hello, My Name is Doris
Sally Field finds fertile terrain as an eccentric hoarder in Hello, My Name is Doris, a feel-good romantic comedy aimed at menopausal women that's appealing to all
Movie review: Too Late is too much
The always-interesting John Hawkes plays a private eye in a neo-noir detective story that evokes the spirit of Quentin Tarantino and a dozen other filmmakers
Trading potato chips for cauliflower?
Food: Recipe - Parmesan Roasted Cauliflower
If you're one of those self-abusing salty-greasy chip addicts, there's hope on the horizon in the form of a roasted, old cruciferous favourite: cauliflower baked to perfection with garlic and parmesan
By Louise Crosby
I have a terrible habit of eating potato chips while I’m getting dinner ready, just because I’m starving and can’t wait for dinner, and because they are so good. They’re not the best option for healthy snacking, obviously, so I make an effort to alternate with other foods like roasted, salted cashew nuts, hummus, cheese and crackers, and smoked salmon spread. All good, but the call of a potato chip is very strong. Then I discovered roasted cauliflower.
Yes cauliflower, a star of the healthy cruciferous family. It is delicious divided into florets, tossed with olive oil and salt, and roasted in a hot oven until the edges are caramelized and crispy and the centre is soft. It’s also good with Indian spices like ...
New look suits The Jungle Book
Movie Review: The Jungle Book
Director Jon Favreau uses state of the art digital technology to animate Rudyard Kipling's story of an orphan boy raised by wolves, and in the process, exhumes the dark heart of a child's version of Apocalypse Now
Keeping it All in The Clan
Movie review: El Clan
The true story of Argentina's infamous Puccio family hits the big screen with a bloodsplatter and a killer soundtrack, making for a seductively distracting descent into Hell
Sharlto Copley: Never a cop out
People - Interview with Sharlto Copley
The recently transplanted South African talent focused on staying alive as he donned a variety of hardhats in the new, boundary-pushing action movie Hardcore Henry
By Katherine Monk
VANCOUVER, BC – “Let’s not die today.” According to Sharlto Copley, those four words were a daily mantra on the set of Hardcore Henry.
“It was a big discussion: No one must die making this film. We talked about it because we were pushing the boundaries and the rules and we had very little money. On the days where there was a very high risk, we’d fly the Jolly Roger – skull and crossbones – in a prominent place to make sure everyone was on guard and alert,” says Copley, sitting down for a chat at a high end Vancouver hotel.
“Everything you see in the movie happens. When you see a guy getting blown up and the van beneath him, that’s actually happening… It was by far the most risk I’ve taken as an actor, which sounds so lame ...
