I confess

harmonica confession: I have limited harmonica tolerance. I was out walking around listening to my ipod like I do almost every day, and a Bob Dylan song came up with a lot of harmonica -- I can't remember which one for sure, maybe I Want You. I got to thinking about it and realized I quite enjoy harmonica in Bob Dylan sized doses, but it makes me homicidal in, say... Blues Traveler size doses. I want to cram that harmonica up BT guy's nose until his brains come out of his eyeballs. Behold, the healing power of music! (I know I am getting increasingly tedious on the subject, but I just find it so interesting. Why does something sound good to one person and terrible to someone else? I don't think it's simply a matter of taste. My BT issues go beyond my intolerance for jam bands -- it really makes my head feel like it's going to explode, and not in a fun way. Maybe I'm a sleeper agent with a harmonica trigger...)

volunteer confession: I have been enjoying my stint as a library volunteer very much, although I can see I am going to have to start being a little more social or I will be the "she was so quiet, we never suspected she'd be in jail for harmonica assault" girl. I'm thinking cookies may be a way to bridge the divide. It's not that I'm unfriendly, I just tend to keep to myself until I can suss out the situation and dynamics. I think I'm starting to get a handle on how things work and who's who (categories including: the always nice, the inexplicably resentful of my very existence, the chronic masturbator (don't shake his hand!), in short THE USUAL SUSPECTS). I'm telling you, an urban public library would be a great setting for a TV show. But back to the work itself... it is still interesting, and more importantly it's giving me some much needed competence confidence. Perhaps I am not a hopeless screw-up! Hopeful screw-up, maybe! But I can live with that.

movie confession: I did watch the Oscars, but I don't really have anything to say (except: good for you Scorsese; Clive Owen (!!!); Rachel Weisz is so pretty; Helen Mirren and Diane Keaton have got it going on, etc.) Here's my confession: I like The Truth About Charlie. I just watched it again this weekend and was freshly reminded. I know it has problems (not least of which is Marky Mark in a BERET), but I like the color, the energy, that it feels like it's actually set in Paris, and the fact that it is a caper with a puzzle plot that doesn't bore me. I thought Thandie Newton and Mark Wahlberg had fun and somewhat unexpected chemistry, Tim Robbins seemed to be having a fine time with his crazy Kennedy accent, plus Charles Aznavour! singing! for no good reason! I don't know... the very things that bugged a lot of people (if the imdb is to be believed) are some of the things that charmed me the most -- it's not a straight thriller or comedy or romance, which is fine by me. It's based on Charade (with Audrey Hepburn and Cary Grant), and I have no problem liking both movies. In fact my DVD has The Truth About Charlie on one side and Charade on the other. Woo hoo! Mark Wahlberg is no Cary Grant, but who the hell is? Nobody, is who.

bonus secret recipe: All right, it's really not secret, and it's not even really a recipe, I just think "secret recipe" sounds more interesting than "successful kitchen mad science." This is but one of many (I'm sure!) delicious ways to use Trader Joe's Pomegranate Glaze. I bought it on a whim last week and have enjoyed it over both chicken and fish. It's got a really strong flavor so it holds up to adding a bunch of other stuff to it. Here's what I used/ what I did (keep in mind that I didn't really measure anything, I just kind of dump it in a bowl and adjust as I go):

pomegranate glaze (aprox 1-2 tablespoons, I think)
garlic (one giant clove minced, or two regular non-giant cloves also minced)
lime juice (juice of about 1/4 large lime... maybe a teaspoon? two teaspoons?)
cinnamon (just a pinch -- I just took it out on the handle end of a fork... maybe 1/8 teaspoon?)
olive oil (2-4 teaspoons)
freshly ground black pepper (uh... 1/4 teaspoon? TO TASTE! yeah, that's it.)
red pepper flakes (yes, like what you put on pizza. quantity: some. if pressed, I would say 1/4 teaspoon or less)
brown sugar (some! start with a teaspoon and mix it up really good and see what you think.)

I mixed all that together, and then poured it over chicken or fish in a baking dish, arranged sliced limes over it and baked at 375 (fish) 400 (chicken) for about 20 minutes or however long it takes to not give you salmonella. It was really good. If it seems too thick, add more olive oil or lime juice. If it seems too runny, add more pomegranate glaze and sugar. You could probably also add some kosher salt. In fact, I think I did with the fish. Anyway, it has a really deep flavor, but the lime cuts it nicely and I always like the sweet/spicy combo that the sugar and peppers provide. If you are less fond of that, you could cut down on the sugar (although I wouldn't leave it out altogether). I can't wait to try something with it when pomegranates are actually in season. (I know they're a mess to eat, but I LOVE THEM.)