5. What worries you about the future? Almost everything due to the current fool in the White House.
6. What one ‘need’ and one ‘want’ will you strive to achieve in the next twelve months? I both want and need to move to Connecticut to be closer to my daughter and her family. She is working hard to achieve this, working with an architect and a contractor to have an apartment built attached to her house. I am doing my part by clearing out my house here ready to move.
7. What life lessons did you have to experience firsthand before you fully understood them? The first one that springs to mind is how to drive.
8. Do you like the city or town you live in? Why or why not? I don't love the whole DC area (I don't hate it either) but I love the little enclave within it where I live. The whole small town is an arboretum and is full of the most beautiful tall trees.
9. What’s the best part of being you? I seem to have inherited healthy genes from someone. My mother lived into her 90s so I guess it was from her.
August is supposed to be this winding-down/wound-down month, right?
Well, for reasons which I concede are not particularly seasonal, the last week or so has been a bit of a flurry.
Getting next volume of The Ongoing Saga ready for publication in near future.
My tech person having issues with the website: it transpired that they had been upgrading some software which had had knock-on effects, but this involved a lot of three-way emailing about what was going on.
And I decided, for Reasons, to start putting together my talk for conference at end of September (rather than leave it until later I'd rather at least rough it out now and leave it to percolate) and this has so been the thing where the writing is the process and I am now actually feeling that I might have something a bit more original than I thought, and it has more of a shape to it. But the thing with this was that I kept having Ideas and going and adding bits and moving bits around, and realising I needed to go and Look Stuff Up, rather than just collate bits from my notes, so it was more of a vortex than I'd anticipated, and still ongoing.
Plus, the new physio exercises for hip/lower back and incorporating them into the routine, and, er, something or other was causing flareup of the Old Trouble, so there was working around that.
(Also, flurry of spam/phishing emails claiming to be 'support tickets' with deeply implausible references and origins.)
Tremors has always been a favourite of mine, but something I’ve always appreciated about it, and rarely see mentioned, is how it shows women in an unusually strong and positive way, especially for an early nineties film. Rhonda is shown straight away to be the smartest person in the group, but not in a cringy or overdone way, and it’s never questioned or undermined. Val, Earl, and everyone else just accept it and keep looking to her for advice.
"What's it doing, Rhonda? Why do you keep asking me?"
There’s the usual romantic plot, but it doesn’t take away from her role. Even the romance sidesteps the usual clichés. There’s a scene where Val cleans Rhonda’s wounds and her legs are clearly unshaven — of course they are, she’s been out in the desert doing research and shaving isn’t exactly a priority. He doesn’t care at all. The fact that it’s even shown feels unusual. For a big mainstream creature feature in the early nineties, that was rare.. anyways I just find it refreshing and think the movie has aged remarkably well!
Got a new job, start on Monday. This means that when I had lunch with Mom yesterday I could tell her about being let go from the previous job without worrying her too much.
We went to the AGO. Turns out you can get a free pass for two adults through the Toronto Public Library site, although checking in goes somewhat more smoothly if you have a physical library card with you (I did not, and eventually had to log into the TPL site so they could check that my card number was the same as the one on the pass).
Lined up to spend sixty seconds in Yayoi Kusama’s mirrored installation Let’s Survive Forever, which lets you gaze at infinite reflections of yourself in a galaxy of stainless-steel orbs that sort of looks like the Sea of Holes sequence from Yellow Submarine.
Saw the Joyce Wieland retrospective, which was a bit overwhelming—Wieland did a lot of large-scale quilts and the like. Saw a video of an interview with Naoko Matsubara, a wood-cut artist with a dry sense of humour we both liked. Saw an exhibit of Latin American photography, mainly journalistic. The best item was the contact sheet for Graciela Iturbide’s Our Lady of the Iguanas, because you got to see all the other takes in which the subject is laughing or looking awkward or the iguanas are not in a dramatic enough pose.
brithistorian (brithistorian) wrote2025-08-0909:34 am
When I say "random," I mean it: My thoughts wandered from one thing to another.
I learned from one of the language bloggers who I follow on Instagram that the Chinese people have come up with a nickname for Trump: 川建国 (chuān jiàn guó), which means "Trump builds country." I'm sure if Trump is aware of this he's flattered by it, but only because he's not aware that the "country" being referenced here is China, the idea being that by making America look so bad, he's making China look much better by comparison.
Which got me to thinking that no matter what one thought about Biden, at least when he president, I didn't worry about him stumbling us into a war.
And thinking about the possibility of us ending up in a war made me think about my maternal grandfather. Like most men of his generation, he served in the military during World War II. Unlike most men of his generation, he talked about his experience, specifically to complain about what a miserable experience it was. Out of a strong desire not to get shot at, he joined the Seabees (naval construction battalions) before the army had a chance to draft him. Once he had gone through boot camp, the US Navy, in its infinite wisdom, thought it was a good idea to take a young man who had never been more than 100 miles north of the Gulf of Mexico and send him to Alaska to help build an airfield. And all of this was to be done:
while wearing boots that hurt his feet (my grandfather had super-narrow feet, and the navy only issued boots in medium),
without proper medical treatment for his migraines, and
while being fed food that constantly upset his stomach.
Obviously it was better than getting shot, but the experience was miserable enough that he would still complain about it 40 years later. One day, my grandmother had had enough of his complaining about his military experience, and she asked him "But aren't you proud of getting to do something for your country? Wouldn't you do it again?" He thought about it for a moment, and then, in all seriousness, said "If they were coming from the west, and they made it as far as [a small river about 5 miles west of their house], I might think about it." And thinking about it now, I'm like "Same, Granddad. Same."
My mum and I were in Copenhagen for a week, and arrived back in the UK this time last Saturday. It was a glorious holiday; Mum and I are very compatible travel companions, in that we like the same activities (swimming, walking, eating, and art galleries) in roughly the same balance. Copenhagen was a good (if expensive) venue for all these things, with the added bonus of being extremely walkable and with a straightforward, well served public transport system. We were staying in Vesterbro, about midway between the central railway station and the hipsterish foodie meatpacking district, which worked perfectly for us — I'd recommend this as the ideal location to anyone else thinking of visiting.
I didn't keep a paper journal during this trip (I brought it, and then ... just didn't put pen to paper for a week). This summer has completely burnt me out, and I've found myself lacking in mental energy for long stretches of time, even during holidays. Therefore, rather than being a transcription (like my Shetland write-up), I'm just going to group everything under headings and talk a bit about what we did — assume the activities were spread roughly evenly over a week.
Until I visit my family in Australia in a few months' time, that's it in terms of holidays and travel for the year, and I feel extremely fortunate to have had the chance to visit Copenhagen, and have such an excellent time. If you have access to Instagram, most of the recent posts at my ronnidolorosa are photos from the trip, pretty much echoing what I've written here.
So are there films that were so groundbreaking, in terms of their themes, structure, dialogue, production value, filmmaking techniques and/or technical advancemenrs (or some combination of these aspects), that they feel like they were made in a different time period entirely?
Threads about movies that were ahead of their time, often devolve into a conversation about high-level VFX, special effects or production design, in older films (often sci-fi). But you don't need to just limit yourself to the visual aspect of a film.
So films that did something unique through their subject-matter, performance-styles or narrative structure would be just as welcome, as movies that were pioneers in terms of technical or filmmaking achievements
Hi, and welcome to this week's installment of the Guardian novel readalong! We're finished with the main text of the novel, but the readalong continues - it's time for the first bonus stories. ♡
Sage 1: Many SID team shenanigans happen, including but not limited to: They have acquired a Samoyed puppy named Xiaomi who plays with Daqing. They talk about the new office they're moving to, and have some theories why Zhao Yunlan is not at work. No one tells Guo Changcheng that he's the wick, they just confuse him with questions and occasionally pluck his hair to experiment on. Meanwhile, Zhao Yunlan talks to Shennong's mortar about the primordial past and Shen Wei's oath, and explains that some things are meant to be confusing. Shennong's mortar announces that he's leaving Zhao Yunlan's father's body. Shen Wei and Zhao Yunlan take a walk together and cause spring flowers to bloom.
Sage 2: The SID moves to their new office, which includes a sunny attic and Zhao Yunlan's vegetable garden, among other things. Everyone loves Shen Wei because his arrival means that Zhao Yunlan finally goes home. Lin Jing invents an invisible listening device. Daqing bickers with people, including Shen Wei. Zhao Yunlan falls asleep trying to learn gardening from a boring book, and cuddles with Shen Wei (while also bickering). Guo Changcheng goes on an arranged date with a girl. Chu Shuzhi accompanies him and listens in on their awkward conversation, and then interrupts the date and drags Guo Changcheng away. They start dating, which is revealed to the rest of the SID by Lin Jing's listening device.
The corresponding chapters: Sage 1 = fan translation Extra 2 Sage 2 = fan translation Extra 3
Favorite SID shenanigans moment? (Or several - there are so many!) Do you think Xiao-Guo should be told that he's the wick? Do you understand what Zhao Yunlan explained about the primordial gods, or are you also a few thousand years too young? Are Shen Wei and Zhao Yunlan consciously making flowers bloom, or is it just what happens when nature gods are happy? What is your favorite thing about the new office? Whose garden idea do you like the best, and why is it (not) the slutty eggplant? Any thoughts about the drama adaptation of these chapters, especially Xiao Guo's date?
You can answer as many or as few questions as you like, or just comment without answering any of them at all! And if you see this post and you're not actually reading the novel, I would love to know what you think about any of this with limited context. :D
And here is the schedule, where you can sign up to host a post. (There are only two weeks left!)
There’s something about peach season that gets me every time. When those ripe, juicy peaches start showing up at the market, I know it’s pie time. And nothing screams summer comfort quite like a homemade Peach Pie! After testing and tweaking this recipe more times than I can count, I’m convinced it’s the easiest peach pie you’ll ever make. I use a store-bought crust to keep things simple, and while fresh peaches are my favorite when they’re in season, frozen or canned work just as well, so you can make this dessert recipe anytime.
Homemade Peach Pie with a Flaky Crust
This easy peach pie recipe is full of juicy peaches and a hint of cinnamon and ginger to highlight their natural sweetness without overpowering it. The filling bakes up gooey and golden while the crust turns crisp and buttery in the oven. If you’ve tried my peach cobbler, you’ll find this pie has a similar cozy peach flavor, only this time tucked into a buttery double crust!
Since peach pie does take some time to bake and cool (the filling needs a few hours to set before slicing), I always plan ahead and make it earlier in the day. It’s totally worth it though, especially since the simple, budget-friendly ingredients keep it both easy and affordable! Serve it slightly warm with a scoop of vanilla ice cream, and you’ll see what I mean.
This easy Peach Pie recipe uses peaches (fresh, frozen, or canned!), brown sugar, cinnamon, ginger, and a store-bought crust. Simple, summery, and delicious!Step-by-step photos can be seen below the recipe card.
Gather the ingredients and place a sheet pan on the lower third rack of the oven (to catch drips and help the bottom crust cook evenly). Preheat the oven to 400°F.
Chop your peaches and remove the pits.
In a large bowl, combine peaches, brown sugar, flour, lemon juice, cinnamon, and ground ginger. Stir until evenly coated.
Roll out one pie crust and gently press it into the pie dish, making sure it’s evenly spaced and pressed into the corners.
Pour the peach filling into the crust-lined pie dish. Dot the top with 2 Tbsp cubed butter.
Roll out the second crust and place it over the filling, pinching the edges of the bottom and top crusts together.
Crimp the edges of the pie and cut vents. Melt the remaining 1 Tbsp of melted butter and brush it on top of the pie evenly.***
Cover the edges of the crust with a pie shield or foil to prevent over-browning. Place the pie on the preheated sheet pan in the oven. Bake at 400°F for 25 minutes.
Reduce the oven temperature to 375°F, remove the pie shield/foil, and continue baking for 40–55 minutes, or until the crust is golden and the filling is bubbling up through the vents.
Let the pie cool for at least 3 hours before slicing to allow the filling to fully set. Enjoy!
*I use fresh yellow clingstone peaches. You can substitute canned (drained) or frozen (thawed and drained) peaches for fresh. Bake times may vary slightly—keep an eye on the crust and filling.**I use a store-bought refrigerated double pie crust. You can also make a homemade pie crust if you have the time! If you’re using a frozen double pie crust, let it thaw completely before starting this recipe.***Optional: After brushing the top crust with melted butter, I like to sprinkle it with turbinado sugar. It adds a golden, sparkly finish and a little extra crunch.
Gather all of your ingredients. Place a sheet pan on the lower third rack of your oven to catch any drips (this peach pie filling can be bubbly!) and help the bottom crust cook evenly. Now preheat your oven to 400°F.
Make the pie filling: Chop the peaches into a small dice and remove the pits (you need 6 cups total, which was about 6 fresh peaches for me, although your yield may vary depending on the size of your peaches). I use yellow clingstone peaches, so the pits can be quite tricky to remove. Slice the peach in half from top to bottom, twist the halves apart, and then carefully use the tip of your knife (or a spoon) to loosen the pit.
Add the diced peaches, ¾ cup brown sugar, ¼ cup flour, 1 Tbsp lemon juice, ½ tsp cinnamon, and ¼ tsp ground ginger to a large bowl. Stir until the peaches are evenly coated in the sugar and spices.
Make the pie: Roll out one pie crust and gently press it into a 9-inch pie dish, making sure it’s evenly spaced and pressed into the corners. Be careful not to tug or pull on the crust, as this can cause tears.
Add the peach filling to the crust-lined baking dish and dot with 2 Tbsp cubed butter on top.
Now roll out the second pie crust and place it over the top of the pie dish. Pinch the edges of the top and bottom crusts closed all the way around the dish.
Use your fingers to crimp the edges of the crust to make it look extra pretty when it comes out of the oven!
Cut four vents into the top crust (being careful not to slice all the way through). Brush the top of the pie evenly with 1 Tbsp melted butter. I also like to sprinkle the top crust with turbinado sugar for a sparkly finish, but this is optional!
Bake the pie: Cover the edges of the pie with a pie shield or foil collar to avoid over-browning. Place the dish onto the preheated sheet pan in the oven and bake at 400°F for 25 minutes.
Then reduce the oven temperature to 375°F and remove the pie shield/foil collar. Bake for a further 40-55 minutes, depending on your oven, until the crust is golden and the filling is bubbling up through the vents.
Let it cool: Allow your homemade peach pie to cool for at least 3 hours before slicing. This is a very important step as it allows the filling to set up nicely. After 3 hours, slice and serve! Enjoy.
Recipe Success Tips!
This is a beginner-friendly pie that delivers big flavor without a lot of fuss. From here, you can branch out to other classics like strawberry rhubarb pie or apple pie! Here are a few tips to help you get the best results every time:
To peel or not to peel. I don’t bother peeling my peaches because the skins soften as they bake, and I like the bit of texture. But if you’d rather peel them, you’ve got options. Use a vegetable peeler, or slice a small ‘X’ in the bottom of each peach, blanch them in boiling water for 30 seconds, move to an ice bath, and then remove the skins.
Assemble right before baking. Don’t make the filling or assemble the pie too far in advance. The peach filling will release too much liquid the longer it sits. Mix it up, assemble, and bake it right away for the best texture.
Use a preheated baking sheet. Place your pie dish on a hot baking sheet in the oven. It helps the bottom crust cook through and prevents sogginess (plus it catches any drips).
Have fun with the design. I kept things simple with a crimped finger edge and a few vents, but you can get creative with a lattice crust! Or for an even simpler pie, press the edges with a fork. However you style it, make sure there are vents so steam can escape during baking.
Start hot, then lower the heat. I start with a higher oven temperature to help the crust set quickly, which helps avoid the dreaded soggy bottom crust. Then lowering the oven temp afterward ensures the filling cooks evenly without over-browning the crust.
Let it cool completely. Your fresh peach pie needs several hours to cool so the filling can set. If you cut it too soon, the slices won’t hold their shape, and the filling will be soupy!
How to Serve Peach Pie
After the filling has set, slice the pie and serve it at room temperature or slightly warmed (the oven or an air fryer is good for this!). A scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce makes it extra special. For neat slices, I use a sharp knife and wipe it clean between cuts.
Storage & Reheating
You can keep your peach pie at room temperature for up to a day if it’s loosely covered with foil or plastic wrap. For longer storage, cover and refrigerate it for up to 4 days. The crust might soften in the fridge, but the flavor stays just as good.
If you’d like to freeze it, wrap the whole baked pie tightly in plastic wrap and foil, and it’ll keep for up to 3 months. Make sure your pie dish is freezer-safe first! Thaw it overnight in the fridge before warming. You can also freeze individual slices by wrapping each one and storing it in a freezer-safe bag or container.
To bring your pie back to life, warm slices in the oven or air fryer at 300°F for about 10–15 minutes. This helps the crust crisp up again. I don’t recommend microwaving, since it tends to make the crust soft instead of flaky.
You know how I always say Rainy looks crazy when she has her mouth is open and is panting. Yesterday morning one of the smoke alarms had a low battery in the basement and Rainy heard it. She is very afraid of high pitched sounds like that and was following me around panting and crazy looking. I did eventually find the problem and changed the battery but it took her an hour to get over it. It looks like she's about to explode.
Spending a lot of time outside in the goatshed/mosaic shed nowadays and I'm loving it. I listen to music and can lose myself, moving little pieces of glass around. Some pictures from yesterday:( Read more... )
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
maju) wrote2025-08-09 12:32 pm
![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png){kind=small}
![[instagram.com profile]](https://www.dreamwidth.org/img/profile_icons/instagram.png){kind=icon}
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[link]](https://i.redd.it/ykn87q8yg0if1.jpeg){kind=link}
![[link]](https://i.redd.it/usitfx3750if1.jpeg){kind=link}