East of Eden

photos found here and here

East of Eden (1955) did not pass the snooze test. We were both snoozing near the end. That may not be based solely on the movie-perhaps we ate too much rice and it was too warm in the apartment, but  nonetheless, we drifted off. Apparently the stunningly adorable James Dean couldn't charm our interest in the conclusion of the film. The rest of the actors in this movie, in particular Abra (played by Julie Harris) were a little annoying and overacting. I also remember a lot of spastic running or fighting or dancing happening quite a bit. Overall, I guess I am saying I barely remember the plot of the film due to all of these other distracting elements. Perhaps you should watch it for yourselves to determine if it is good or not? Or better yet-this is definitely a case of 'read the book' instead!

Movie Rating: 

Plot: 3 stars

Cinematography: 3 stars

Acting: 2 stars 

Average: 2.66 stars

California Roll Salad

INGREDIENTS
1 1/2 cups long grain rice
1/4 cup plus 3 tablespoons rice vinegar
1/4 cup sugar
1 1/2 teaspoon salt
1 tablespoon sesame seeds
3 tablespoons vegetable oil
2 tablespoons finely chopped pickled ginger
4 scallions, cut lengthwise into 1-inch strips (about 3/4 cup)
1/2 cup finely shredded carrot
1 large seedless cucumber, quartered lengthwise, cored and cut crosswise into thin slices
2 sheets nori
1 avocado
1/4 pound surimi (mock crab legs)*, sliced thin

Dressing ingredients:*
2 teaspoons wasabi powder
1 tablespoon hot water
2 tablespoons cold water
2 tablespoons soy sauce
2 teaspoons ginger juice (squeezed from freshly grated gingerroot)

DIRECTIONS
Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutres (check water level in kettle occasionally, adding water if necessary)
While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips/
Peel and pit avocado. Quarter avocado and cut crosswise into thin slices. Add avocado to salad with surimimi if using and two thirds of nori strips and toss well.
Make the dressing: In a small bowl stir wasabi powder in hot water and stir in cold water, soy sauce, and ginger juice.*
Serve salad sprinkled with remaining nori and drizzled with dressing

*This asterisk indicates that we changed up this recipe from the original. We decided to purchase a Japanese inspired dressing (something with ginger, sesame, etc) and we simply spiced it up with some wasabi powder. Secondly, we were not fans of the imitation crab, so we go real lump crab meat-delicious!

Dinner Rating: 

Movie Relevance: 4.5 stars

Taste: 5 stars

Average: 4.75 stars