Hannibal is back, and I could not be more excited. Some of you may recall that my attempts to recap the last season ended in abject failure when I gave up with five episodes left. I mean, I still watched them. I just didn’t write about them. But fear not, for this year I totally…
Le quois? Sorbet (n): a frozen dessert made from sweetened water flavored with fruit (typically juice or purée, wine, and/or liqueur). First Thoughts: Watching Hannibal cook is making me re-think my views on cannibalism. So this episode starts with Will teaching a class about the Ripper, who apparently kills in “sounders” of three. But James,…
Oh man, I am, like, super behind on these things. As I’m sure that you’ve all been weeping and pining and such, I guess it’s time for me to play catch up. Le Quois? Entrée (n): …a dish served before the main course, or between two principal courses of a meal. (Source: http://en.wikipedia.org/wiki/Entr%C3%A9e) First Thoughts: Pincushions. *fails…
Well, this thing is a bit late, as are the next two. Kids, if anyone ever asks if you want two jobs, say yes (because, you know, moneh), but be prepared to have less energy for doing stuff. So much less energy. But enough about me. Let’s talk about cannibals. Le quois? “Coquilles (n., pl.):…
Okay, so this thing is gonna be short(ish). Last week, episode 4 was pulled off the air because it was about kids blowing each other up and Bryan Fuller/NBC didn’t want to be tasteless after Boston. A super edited version of the episode was put up on NBC’s site. It’s just the character development stuff,…
Le quois? Potage (n): …a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.(Source: http://en.wikipedia.org/wiki/Potage) First thoughts: Hannibal Lecter, you devious bastard. Hannibal continued defying my expectations this week by departing from the killer-a-week pattern and, oh my,…
Le quois?* Amuse-Bouche (n): …a single, bite-sized horse-oeuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so for free and according to the chef’s selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal…
