I read mostly non-fiction. Food porn. You know, books about
history of a certain spice or what happens to the proteins in
at 130 degrees. I like fiction as well, but I have a pretty
bar for writing and there isn't a lot out there that gets me
interested. Lately, it's Michael Chabon for his incredible
In movies, I go for great writing, too. 'The Princess Bride',
'Diva', 'Shanghai Noon'... lots of comedies. But then there's
'Trois Couleurs' (a masterpiece), 'Slumdog Millionaire', 'Let
Right One In', 'Children of God'... I used to watch a lot of
foreign films, but with a four- and a five-year-old, the closest I
come anymore is 'Dora the Explorer', which by the way I have a huge
problem with. She's what? Six? And she's off traipsing around the
jungle, by herself, yelling at you to help her get out of every
mess she gets into. Where are her parents?
Sorry. Where was I?
My musical tastes are bizarre. Most of what I listen to is
African Rai or Eastern European gypsy music or some other
stuff where you have no idea what the lyrics say. (I know,
Not about the writing.) Lately, I've got Pandora tuned to Antonio
Carlos Jobim. I also like Maná, Led Zepplin, Chopin, and Pink
Martini. Please don't make me listen to Brittney Spears,
Abba, or anything rap or hip hop.
Every once in a while I'll go on a musical quest. For a while,
was trying to find the sound of a smoky Paris nightclub at 2:00
the morning –– a sultry singer, stand-up bass, drum set, maybe
piano. I stumbled onto Diana Krall, Madeline Peyroux, Melody
Gardot, Norah Jones, and Kat Edmonson. (Digression: If you don't
absolutely, completely love Kat Edmonson's version of 'Summeritme',
we are simply not going to get along. I play it at least once every
other day and it never fails to give me goose bumps.
Where was I? Oh yeah. I recently got a new car, so now I'm looking
for late-night driving music. So far I've got Massive Attack,
Project, Mercan Dede, Parov Stellar. Got any suggestions?
Food? I love red food. Anything red: Gazpacho, red meat,
bouillabaisse, salmon, cherries, red peppers, a nice rioja,
nectarines, seared ahi, romesco... Two important qualifications, by
the way: 1) Coloring something red doesn't make it taste better.
(I'm probably addicted to lycopene and anthocyanins.) 2) This only
seems to hold for actual food. Red licorice? Doesn't do it for
Yeah, it must be the lycopene and anthocyanins.
And bread. I mean, I really love bread. Those crusty Italian
with the chewy, tangy interior.