I woke up at the crack of dawn because of jet lag, while everyone else in the family slumbered on. Quietly and methodically, I cleaned up. Mindless physical labor was a good therapy after two weeks of intensive movie watching and movie debating.
The Golden Horse Award, for which I served as the jury president, stirred up all sorts of scandal and controversy because a well loved film star from China did not win the Best Actress award. I was involved in this imbroglio because the media insinuated that I sabotaged her because of professional jealousy. http://www.hollywoodreporter.com/news/gong-li-cries-foul-judging-752683 I usually don’t respond to the media but the backlash went viral and I had to make a statement on Weibo that I actually voted for her and the deliberation and voting process was fair and transparent. I am so glad the whole thing is now over and I’m home scrubbing the kitchen sink and toilet bowls. I’m not being sarcastic. Making things clean can be a cathartic exercise.
I cooked a simple Asian flavored pasta for lunch before heading out to buy outfits for the press junket and the premiere of Marco Polo in New York. Audrey insisted on going with me to make sure I didn’t buy anything that was “either too young or too revealing” as I always tended to do when I needed to be in front of the camera. As I picked out clothes to try, Audrey would say I disapprove or I approve or strongly approve. Audrey has good taste and I followed her directive with conviction. She was a good little helper zipping and unzipping me as I went through dozens of dresses. You will probably see some of them next week when I appear in front of the press.
Before I left for Taiwan, I planted some scallion ends in a flower pot and today I was finally able to use some in the pasta.
2 cups Whole grain Kamut Spirals (or any other pasta of your choice)
2/3 yellow bell pepper
4 cloves garlic (minced)
1 tablespoon olive oil
2 tablespoon Ponzu sauce
1 teaspoon soy sauce
1/2 teaspoon brown sugar
1/2 tablespoon chopped scallion
1/4 teaspoon red pepper flakes or to taste
Cook the pasta according to instruction and drain. Sauté minced garlic, onion, bell pepper on high until slightly caramelized. Turn the fire to low and pour in Ponzu, soy sauce and sugar. Give it a few good stir and mix in the pasta. Sprinkle scallion and red pepper flakes before serving.