I had a long day at the studio today — starting at 6:40am and getting home at 8pm. There will be a lot of dialogue to memorize for tomorrow, so I will make this a short post. I fear wordy scenes and much prefer the way my character was last season — a taciturn presence. English is not my mother tongue. Though I’m fluent in it, it is an acquired fluency. I love acting — and having done it for four decades, it is almost second nature — but now and then I can still be stumped by English dialogue.
Since I didn’t have time to cook today, I will share with you my delicious lunch from Marco Polo kitchen. We broke for lunch a few hours later than scheduled (again), but the food stayed miraculously fresh. And these dishes could be enjoyed either warm or cold. Our chef Duyen is beginning to know my taste buds. And from the growing quantity of the food, she must have also learned of my great appetite. The soba noodle salad with prawns and tempeh was the kind of healthy lunch I would make for myself and my family at home. And I will most certainly get the recipes for the raw flax & chia seeds crackers with artichoke dip and sun dried tomato cashew dip. The semi-sweet no-bake berry-nut mousse cake is also a healthy dessert I will try to make myself.
There are many more types and choices of foods at the buffet lunch line, but I love to just walk into my dressing room like the hungry wolf, and be surprised and spoiled.