Five reasons to attend this year’s French Film Festival

19Mar12

The French Film Festival tradition in my family goes back to my senior year of high school.  That was 2001 – the ninth annual festival, and the first time I had ever heard of it.  Ever since 2001, my sister and I have made it a point to buy a pass and “live” at the Byrd for the weekend.  We enjoy catching up, having a glass at CanCan Brassérie, bringing brie and a Jean Jacques baguette into the cinéma, and sitting front and center of the theatre to take in all the movies.  We go to the reception bump into all our old francophile friends, and then we do it all again the next year.  Over the years I have seen the Festival grow from a Fri-Sunday celebration of cinema to this year’s week-long stretch of French cinema projections and lectures.

The pass and ticket prices have gone up over the years, and yet it is still worth it for this one weekend where you can walk into Carytown and feel immersed in French culture and language; you can sit in the Byrd, and you can feel like you are at a cinéma in France. Ça vaut le coûte.

Just in case you are on the fence about attending either as a pass holder for the whole weekend or taking in a movie or two, I have a few good reasons to check out the Festival which is happening March 29-April 1:

1. This is the festival’s 20^th year!  What does that mean for you, dear attendee?  There are some free films playing throughout the weekend.  These are films that were presented at the first annual festival – Héroïnes, Avoir 20 ans dans les Aurès, and Cyrano de Bergerac will all be playing for free throughout the weekend of the festival.
2. There’s a movie for everyone!  There are two shorts series for those not wanting to sit through a feature length film, there are satires, comedies, thrillers, political movies [Sarkozy], movies about French authors [Camus], and even a rugby movie!
3. Mathieu Kassovitz – he is going to be here to present his film, L’Ordre et la morale, a story about a hostage situation in Ouvéa Island, New Caledonia in 1988.  You’ll know him for his role as Nino in Amélie.   Well, he’s much more than the adorable face of Nino.  I have seen his other movie, La Haine, which brings to light the injustices and racial inequalities in the suburbs of Paris.   I can’t wait to see his film and learn more about this snapshot of history he will be sharing at the festival this year.
4. The reception – if you have a reception add-on to your pass, you’ll be enjoying foods from some of the best Richmond area restaurants, including the new Bistro Bobette .  Not only will you have a chance to sample different wonderful foods from local restaurants, you’ll have a chance to rub elbows with the actors and directors who come to present their films.  Although there are question/answer sessions after each film, it is so much nicer to be able to converse with our French guests, and practice speaking French!
5. Fils de Jo:  Did I mention that there is a rugby film this year?  I played rugby at VCU, and find it refreshing to see that five years later, America is catching on [thank you, NBC for covering the World Cup on basic cable]. Thanks to the Kirkpatricks for projecting a rugby film, which sounds like it is definitely more than just about rugby.

Check out the festival program here.

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Tags: Byrd theatre, French Film Festival, UR, vcu

a week-end in Lexington, VA

17Mar12

About a month ago, the VCU ladies had a rugby match against the VMI ladies.  Since I was making the 3 hour trek, I figured I would somehow con the Nut into making the trip with me and we’d stay in a super sweet bed and breakfast and tour Lexington.  Although we loved the little town, we could have done without the snow and brutal wind that made it bone chilling and miserable to walk around in.

We stayed at Stoneridge, a bed and breakfast about 10 minutes from the heart of Lexington.  The family that runs it is super sweet, and are such fabulous hosts.  There was a spiced hot lemonade which was so delicious.  The next morning we were the first guests up, and benefited from a lovely conversation over coffee in the kitchen with our hosts.  For breakfast we had an onion and mushroom fritata with a white wine sauce.  It was divine.  I had been in one of my “I-don’t-feel-like-cooking” ruts, and after the weekend at the bed and breakfast I went back home cracked open my recipe books and started enjoying the art of cooking again.  New recipes posted soon.  Until then, enjoy the photos from our Lexington, VA weekend!

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Tags: lexington, Stoneridge, virginia

rugby queens

19Feb12

A few pictures from the VCU v. W&M rugby prom match yesterday.  They were beautiful! So proud of our ladies who finished with a score 26-12.

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Tags: prom rugby, vcu women's rugby

a keyhole into a past life

17Feb12

I wish I had had a pen to note down exactly what it was that Paul Mehling said a few Sundays ago.  It was along the lines of black and white cinema being “a keyhole into the past,” a passport to see what life used to be like, in the way of dress, mannerisms, even language.

He was on point when he made this observation.  I had the distinct plaisir to have seen him and his Hot Club of San Francisco at the Cinéma Vivant spectacle at the University of Richmond.  Over the course of a couple of hours, the musical talents of the HCSF charmed us while the visual prowess of Charley Bowers and Ladislaw Starewicz stimulated our thoughts.

Using three films, one from Charley Bowers and two from Ladislaw Starewicz, they paired French jazz à la gitaine to complete the experience.  Similar to Woody Allen’s Midnight in Paris, the spectator was whisked away to an alternate era.  An era that the spectator found more glamorous than our own, more intriguing, more thoughtful, more adventurous.  Some alternate universe where the spectator would rather be.

Although you can check out the wonderfully playful and hilarious Bowers film, There It Is; the tit-for-tat battle between grasshopper and cockroach Starewicz film, The Camerman’s Revenge; and Starewicz’ snarky, “dark” comedy, The Mascot all online, it simply does not convey the same message as it does when projected with the plucky, playful, energetic sounds of the Hot Club of San Francisco.

Even after the filmstrips have long been packed away and the Cinéma Vivant has moved on to another city, the transient sounds of playfulness, adventurousness, boldness, and raw energy still delight my ears during my morning commutes.  I feel like I’m receiving postcards from Gypsyland.

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Tags: charley bowers, cinema vivant, hot club of san francisco, starewicz

Mashed ‘Taters

14Dec11

I wish I could give a recipe for this one, but here’s the closest I can do…Yes, I am still posting Thanksgiving recipes…

One potato/serving

Stick of butter + a little more

Some milk

Some half/half

Some sour cream or cream cheese

Garlic cloves

Penzey’s Country French Vinaigrette

Boil potatoes, drain and allow to cool.  Peel and rice potatoes.  Melt butter in a saucepan on medium heat.  Add garlic and sauté for a moment.  Add riced potatoes.  Add a few dashes of milk, mix.  Add milk according to preferences.  Toss some half/half in if you’ve got it…Put a few more squares of butter in mix it up. Add either a few spoon fulls of sour cream or half a package of cream cheese, mix.  Add some of the spices and voilà!

Just a note, you don’t have to rice the potatoes…you can just smash them.  Since this gal works with just a whisk, the ricing helps make the taters more manageable…You can always add in bacon or cheddar to spice up the leftovers too!

Family verdict.  They loved it.  Especially our Irish guest, who I believe is a connoisseur of all things potato…

My verdict.  It was good.  Thicker than usual.  I used cream cheese, because I did not have sour cream.  It’s good, I prefer the sour cream…

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Tags: mashed potatoes

the best pumpkin pie

06Dec11

So I got this recipe from a newspaper flyer, Relish, that comes out pretty frequently in the RTD…

Funny story, I didn’t read the recipe well enough because I thought this just made one.  So I defrosted a gallon size bag of pumpkin from our summer garden.  I thought we would end up with 4 pies…Ha! We made four and froze filling for 4 more… This is ridiculously delicious.  Seriously.  Makes a great breakfast too.

2 9” deep dish pie crusts

1.5 cups packed dark brown sugar

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon clove

1/2 teaspoon allspice

4 eggs

2 egg yolks

1 [29 oz can] can pure pumpkin not the pie filling

2 12 oz cans of evaporated milk.

Preheat oven  to 425 degrees Fahrenheit.

Combine all spices in one bowl.  Beat eggs in a large bowl, add evaporated milk.  Add pumpkin, mix well.  Add brown sugar, mix well.  Add spices, mix well.  Once you have mixed well, pour into pie molds.  DO NOT freak out that the mix is VERY liquidy.  Trust me, everything will be ok, just bake it….Bake pies for 15 minutes at 425.  Reduce oven temperature to 350F and bake another 45 minutes.  Check for doneness by inserting a knife into the center of pie.  If it comes out clean, it’s done!

Check back soon for my easy peasy pie crust recipe which makes the pie even better!

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Tags: pumpkin pie

dreaded leftovers

04Dec11

Oh, that poor turkey lurkey.  Everyone’s eaten their fill, and they don’t want anymore turkey til Christmas, or maybe even next year…And what about that pile of mashed potatoes and stuffing?  What to do with all the leftovers?

I’ve seen some fancy recipes for turkey pot pie and whatnot, but then you’re adding new ingredients instead of just using what you’ve got.  Whatever happened to a good old fashioned sandwich?  You could spice it up too…

I snagged a Giada panini press at Target a couple of months ago and figured this would be the perfect time to try it out.

I made a cheddar, turkey and dried cranberry panini for the Nut.

I had turkey, cheddar and fig preserves panini for myself…

deliciousness. What did you do with your leftovers?

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Tags: leftovers

more THANKSgiving recipes

02Dec11

This recipe comes from a Pepperidge farm ad…I’d make it again, just without the sausage.  Man it was too much with all the turkey and sides!

1 pkg ground sausage [optional]

12 slices texas toast

1/2 cup butter

2 onions, chopped

1 cup green peppers, chopped.

1 teaspoon sage

2 eggs lightly beaten

2 cups chicken broth

salt, pepper

Bake texas toast according to directions.  Cool and cut into cubes [1” or so].

Preheat oven to 325 degrees Fahrenheit.  In a large skillet, crumble & cook sausage until no longer pink. Drain and set aside.  In same skillet, melt butter and sauté onion and green pepper until tender.  In a large mixing bowl combine sausage, butter mix and bread crumbs.  Add eggs and broth, toss gently.  spoon into a 4 quart baking dish.  Cover with foil, bake for 60 minutes.  Uncover and bake for 10 minutes or until lightly browned.

Serves 12.

Family verdict:  Sis doesn’t like the peppers.  Everyone else liked it.

My verdict.  I would try cutting slightly smaller cubes next time, and I would ditch the sausage – too much going on!  I like the pepper and onion though.

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THANKSgiving

30Nov11

Thanksgiving is a time to be thankful, to gather with friends and family, and to stuff yourself with delicious foods.  I just wanted to take a moment to share thoughts…and recipes that were absolutely yummy.

I am thankful for the break that I had.  I have been but a ghost on my blog, as I am in the midst of my first year of teaching.  I am a quarter of a French teacher and three quarters English as a Foreign Language teacher.  I am grateful for my job, the great variety of students with whom I interact [kindergarteners to high schoolers], the mentorship and wonderful warm welcome that the county has given me.

I have also been MIA here because I decided to become involved again with the RAMfam, and I feel so lucky that they have adopted me as their backline coach.  It’s been great to work with the old girls to coach, and the current side is awesome to coach!  Oh, how I have missed rugby.  They ended their fall season with a victory against UR that was incredible.  I can’t wait for next season.

I am thankful for my family and friends.  I haven’t had much time to interact with them, because my head has been buried in lesson plans and papers, but I made the time this weekend and took a break to enjoy simple walks with friends, chats over chai, and cooking in the kitchen.  Everyone has been supportive of me and my pursuits, and for that I am very grateful.  I could have and would have done it anyway, but the support of everyone has made it that much easier for me to achieve.  I am especially G.rA.teful for a friend who reminded me I have this blog and that she would love to see some recipes!

This year I tried green bean casserole, stuffing, pumpkin pie, and mashed potatoes for our holiday gatherings…

green bean casserole recipe taken from  Mr. Parfitt [culinary specialist at UR, via RTD’s recipes]: tweaked to suit my fancy….

1 pound green beans washed and ends snipped off

2 leeks, cleaned and cut into thin rings

canola oil for frying leeks

2 tablespoons butter

8 oz mushrooms, chopped

1/2 teaspoon thyme leaves

2 cloves garlic, minced

2 tablespoons flour

1 cup chicken stock

1 cup half and half

salt and pepper to taste

1 cup shredded cheddar cheese

1/4 cup italian bread crumbs

Heat oven to 400 degrees Fahrenheit.

Bring a large pot of water [with pinches of salt] to boil. Add green beans and cook for 5 minutes [until bright green].  Drain and rinse.  set beans aside.

In a medium skillet heat canola oil & fry leeks until crisp.  Remove and place on paper towel lined plate. Sprinkle with salt.

Melt butter in saucepan on medium heat.  Add mushrooms and thyme.  Cook until mushrooms are soft and take on color.  Add garlic, cook for a minute.

Add flour and cook for a minute, stirring the whole time.  Add stock & half/half, stir.  Cook for 5 minutes until mixture thickens.  Season with salt, pepper.

Mix beans into mushroom sauce and transfer to casserole dish. Top with cheese, bread crumbs, and leeks.  Bake for 10 minutes or until sauce is bubbling and cheese is melted.

Serves 6.

Family’s verdict – Although delicious, they miss the French’s fried onions.

My verdict – Tough guys, this dish is delish!

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Tags: green bean casserole, thankful, thanksgiving

THANKSgiving

30Nov11

Thanksgiving is a time to be thankful, to gather with friends and family, and to stuff yourself with delicious foods.  I just wanted to take a moment to share thoughts…and recipes that were absolutely yummy.

I am thankful for the break that I had.  I have been but a ghost on my blog, as I am in the midst of my first year of teaching.  I am a quarter of a French teacher and three quarters English as a Foreign Language teacher.  I am grateful for my job, the great variety of students with whom I interact [kindergarteners to high schoolers], the mentorship and wonderful warm welcome that the county has given me.

I have also been MIA here because I decided to become involved again with the RAMfam, and I feel so lucky that they have adopted me as their backline coach.  It’s been great to work with the old girls to coach, and the current side is awesome to coach!  Oh, how I have missed rugby.  They ended their fall season with a victory against UR that was incredible.  I can’t wait for next season.

I am thankful for my family and friends.  I haven’t had much time to interact with them, because my head has been buried in lesson plans and papers, but I made the time this weekend and took a break to enjoy simple walks with friends, chats over chai, and cooking in the kitchen.  Everyone has been supportive of me and my pursuits, and for that I am very grateful.  I could have and would have done it anyway, but the support of everyone has made it that much easier for me to achieve.  I am especially G.rA.teful for a friend who reminded me I have this blog and that she would love to see some recipes!

This year I tried green bean casserole, stuffing, pumpkin pie, and mashed potatoes for our holiday gatherings…

green bean casserole recipe taken from  Mr. Parfitt [culinary specialist at UR, via RTD’s recipes]: tweaked to suit my fancy….

1 pound green beans washed and ends snipped off

2 leeks, cleaned and cut into thin rings

canola oil for frying leeks

2 tablespoons butter

8 oz mushrooms, chopped

1/2 teaspoon thyme leaves

2 cloves garlic, minced

2 tablespoons flour

1 cup chicken stock

1 cup half and half

salt and pepper to taste

1 cup shredded cheddar cheese

1/4 cup italian bread crumbs

Heat oven to 400 degrees Fahrenheit.

Bring a large pot of water [with pinches of salt] to boil. Add green beans and cook for 5 minutes [until bright green].  Drain and rinse.  set beans aside.

In a medium skillet heat canola oil & fry leeks until crisp.  Remove and place on paper towel lined plate. Sprinkle with salt.

Melt butter in saucepan on medium heat.  Add mushrooms and thyme.  Cook until mushrooms are soft and take on color.  Add garlic, cook for a minute.

Add flour and cook for a minute, stirring the whole time.  Add stock & half/half, stir.  Cook for 5 minutes until mixture thickens.  Season with salt, pepper.

Mix beans into mushroom sauce and transfer to casserole dish. Top with cheese, bread crumbs, and leeks.  Bake for 10 minutes or until sauce is bubbling and cheese is melted.

Serves 6.

Family’s verdict – Although delicious, they miss the French’s fried onions.

My verdict – Tough guys, this dish is delish!

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Tags: thanksgiving