Jan. 3rd, 2012


Jan. 3rd, 2012 02:31 pm
peroxidepirate: (fandom slut)
My latest fandom love is BBC's Sherlock; S2 began airing on January 1. I'm still processing my thoughts on it, but I can say I loved the first episode and can't wait to see the rest. (I believe there will be three, each about 90 minutes long, so in American terms it's more like a "mini series.")

But I'm having a little bit of a crisis over the fact that I am so much in love with something for the male characters. Every episode so far has failed Bechdel test (there are several interesting female characters, but like everyone else in the story, they exist only in relation to the two male leads Sherlock himself, not to each other), which at one point would have kept me from watching the show at all. I am bothered by specific instances of sexism in the storytelling,* which I have sadly learned to expect from Steven Moffat. But I like other aspects of the show enough to keep watching -- and reading fanfic -- for Sherlock Holmes and John Watson. (Sherlock says things about relationships and labels and people's priorities and the way our brains work, and it's all fascinating)

*Minor spoilers under the cut. Possible other spoilers in comments, if any other Sherlock fans want to talk! )

Anyway, I think I'll just go with it, and enjoy fangirling the show and troll AO3 for Irene!fic. But then I need to throw myself into a fandom-place with more ladies, hopefully one with lots of femslash potential.
peroxidepirate: (foodie)
I made a vegetarian (actually vegan) pot roast kind of thing today! It's good!

Have a vaguely recipe like thing. This is all in American units of measure because I'm kind of sick and don't trust my ability to do conversions right now.

  • 1 lb carrots
  • 2 lb potatoes
  • 1 smallish onion
  • 1 fennel bulb
  • 1 pkg (8 oz) tempeh
  • some olive oil (2 tablespoons?)
  • salt, pepper and minced garlic (1/2 teaspoon each?)

Heat the oven to 425 degrees. Dice the veggies and tempeh. If you like your onions caramelized, saute them for five minutes or so to start them cooking (I didn't do this and I wish I had). Mix everything together in a bowl, then transfer to a baking pan (the kind you'd use to make brownies or something -- mine is 9x13 inches). Roast uncovered for 45 minutes to an hour, depending on how well done you like your veggies. After the first 30 minutes, stir the roast every 10-15 minutes so it cooks evenly.

Makes about three servings as a main dish. I'm eating mine with cheese on toast.


peroxidepirate: (Default)


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