Fri, May. 14th, 2010, 06:54 am
The Pains of Being Pure at Heart
Most of you know I'm not much for posting videos on my LJ, but this one is so happy and bouncy it bought a much-needed smile to my face. It's about a girl who finds joy (and maybe more) at a very fuzzy party.
All I can really say is thank you. Thank you to the fursuiters who participated and made this little bit of magic to warm me on a cold morning. Thank you to the producer for making such an awesome video, and thank you to The Pains of Being Pure at Heart for being open to trying something a little different. It broke my heart when I heard they were looking for fursuiters to gather in New York for a music video shoot but I was back in Australia--but now that I see the finished product, although I'm still sad I couldn't join in, I'm glad it came out so well. And thanks to coyoty
and everyone else for posting the finished product, which they star in. I can only look on longingly, but with a lighter heart.
While I'm at it, thank you to everyone for the valuable advice for my American culinary adventures. With your help, I'm confident I'll make a Boston Baked Beans I can be proud of.
Thu, May. 13th, 2010 09:10 pm (UTC)
It made me smile a lot. I was a bit sad at the time that I was working until 8pm that day, a bit late to show up for the video when casting call was at 3pm.
Thu, May. 13th, 2010 11:35 pm (UTC)
That would have been even worse than the frustration I felt. You were so close, in the same city even, but you still couldn't attend.
Fri, May. 14th, 2010 12:54 am (UTC)
What did that for me was to hear afterwords, not only that some people did not get noitice of the filming location and wanted to go and were free to do so. The fact that it was a paid event (scale but that is $75) hurt a bit more but that is over and done with. There filmmaker has my name. I do not know if I should email him saying how good the video turned out.
Fri, May. 14th, 2010 01:04 am (UTC)
Rough! Was that a breakdown in communication? Did they decide they had enough fursuiters lined up? If you know the filmmaker's email address I think you should let him know how much you liked it.
Fri, May. 14th, 2010 01:09 am (UTC)
Breakdown. It was posted to some lists but not others and was never posted to hi-4.
Fri, May. 14th, 2010 09:39 am (UTC)
It's always frustrating to not be able to be part of something so great and that looks like such fun. Believe me, I can identify with that; in fact, I've felt like that way too often. But at least you still enjoyed the vid and it still put a bounce in your step.
Fri, May. 14th, 2010 09:47 am (UTC)
Oh yeah, if you really want to learn how to make great Boston baked beans? Go there! (Baked beans are so much better with molasses than the icky tomato sauce they're always made with in Britain!)
Fri, May. 14th, 2010 11:10 am (UTC)
Funny you should mention that. The recipe I'm cooking from includes both molasses and tomato sauce (well, it called for ketchup, but tomato sauce is so much easier to get here). I quite agree though that the best way to enjoy Boston Baked Beans would be in Boston!
Fri, May. 14th, 2010 12:24 pm (UTC)
The idea that ketchup could be hard to get is surprising from an American perspective, more so than anything else I've seen you write here. What is it about American cuisine that you find so alluring? And for that matter what do you consider to be the fundamentals of American cuisine? I was born and raised here and I must admit I have only a vague idea of what my countrymen customarily consume.
Fri, May. 14th, 2010 10:07 pm (UTC)
Tomato sauce is practically a national condiment here; ketchup wouldn't be able to get a word in edgewise. ;) I'm happy to be corrected, but I think ketchup is comparatively rare outside of America. Having said that, I'm a bit vague on the difference between the two. Harvard (below) suggests corn syrup; I always thought it had something to do with spices.
As for what do I consider to be the fundamentals of American cuisine, I could be cheeky and say Mexican. :) I did make a Texas Chille which I quite enjoyed, even though I had to substitute ordinary chilles for the chipotle variety. That recipe had an obvious Mexican influence, as you'd expect for Texas. One thing I find appealing about American cuisine is that you guys have a much greater richness of regionalisation than we have here (ignore the menu in the Outback Steakhouse--that's all made up) and you seem more open to experimenting with different taste combinations. If Remy were evicted from France, I think he would be much happier in the US than in Australia.
But as for the real reason I'm on an American cuisine kick? To assuage my homesickness. I was born in Finland and have lived in Australia since I was three, but the US feels to me like my furry spiritual home. As things get rough here I feel the call of America ever more strongly. Of course I know if I lived there and had to take care of myself, a lot of the shine would rub off, so maybe it's better this way. Admiring from afar.
Sat, May. 15th, 2010 07:59 am (UTC)
I have seen Tomato Ketchup in the local Coles supermarket here.
Its made by Heinz I think and it does say Ketchup on the bottle not tomato sauce.
You may have to check it out.
Fri, May. 14th, 2010 02:49 pm (UTC)
> it called for ketchup, but tomato sauce is so much easier to get
Just add corn syrup!
Fri, May. 14th, 2010 07:26 pm (UTC)
I'll let you know a very interesting thing about Boston and molasses: In 1919, there was an explosion at a Boston molasses factory and a tidal wave of molasses washed through most of the entire North End. It sounds funny, but it isn't -- 21 people were killed. It must have been a bitch to clean that up. In fact, even today, on a steamy, sweltering summer day in the North End, you can still smell a faint aroma of molasses! I worked in the North End during the summer of '96 and it's true!