My poor buddy, Maximus, somewhat revitalized since his return home to Vancouver, has taken a downturn these past few days. His appetite is there but the melanoma in his mouth makes chewing very difficult. Lately, he’s taken to following me around and just parking himself beside me when I’m on my laptop. I’m bringing him in for a vet visit tomorrow to discuss the merits of a procedure to remove part of the visible tumor and, hopefully, improve his quality of life.
You can follow her mundane existence here: http://tarayelland.wordpress.com/
Speaking of Transporter connections, I received word the other day that my old Production office mates, Alexander and Sarah, will be Vancouver-bound in a week or two. I’ve got to start coming up with a gameplan! How would you entertain a cantankerous, tattooed, country music-lovin’ German?
Okay, you eagle-eyed Stargate fans. It’s time to play: Guess the Stargate Wardrobe!
The following item, modeled by handsome Lawren Bancroft-Wilson, appeared in which episode of the Stargate franchise and was worn by which character? First person to guess correctly receives the admiration of thousands of his/her fellow blog readers and the nickname “Eagle Eye” bestowed upon them for the remainder of the calendar year.
Congratulations to the Finn family on the birth of their first daughter! Blog regulars will know that we held a contest to name the child of my former assistant, Trevor Finn. Unfortunately, neither Oprah nor Spearmint made the final cut. In the end, Euphemia won – although now Trevor is trying to go back on the agreement that saw him keep his job in exchange for my blog readers naming his kid. Fortunately, suspecting a double-cross, I took the precaution of filling out the birth certificate in advance. So Euphemia Finn it is! Congratulations to mother, Holly, who suffered through labor and gave birth. And the father, the lazy bastard who no doubt simply stood by and watched.
Patricia Stewart-Bertrand writes: “Why does Ivon have an open laptop in just about every picture you take of him? Is he up to something nefarious, I hope?”
Answer: Nope. Just obsessively checking his fantasy football scores.
Lou Zucaro writes: “I’m curious how you served the braised meat trio.”
Answer: With their braising mirepoix (celery, onions, and carrots) over a parsnip mash.
Lou Zucaro also writes: “Is all your cooking experience from watching Food Network and just trying stuff?”
Answer: I used to cook quite a bit in Montreal, but the Food Network definitely inspired me to get back in the kitchen.
Lou Zucaro also writes: “Also…you’ve been quiet about the premiere of Top Chef. Did you and Akemi watch it, and if so, what’d you think?”
Answer: Unfortunately, I have to wait for Food Network Canada to air it – usually severals weeks, even months, after the original American broadcast.
Ben writes: “I was wondering if you – or your readers – could point me in the direction of the books I should be reading – I’m highly ignorant of the genre in fiction. So where should I begin?”
Answer: Well, you’ve already picked up some John Scalzi, so that’s a great start. For terrific space opera, check out the works of Iain M. Banks (Consider Phlebas, Player of Games, Use of Weapons, etc.) and Alastair Reynolds (Revelation Space, House of Suns, etc.). Some titles I’ve really enjoyed = Glasshouse by Charles Stross, The Ophiuchi Hotline by John Varley, The Dark Beyond the Stars by Frank M. Robinson, Camp Concentration by Thomas Disch, The Speed of Dark by Elizabeth Moon. Start with those and get back to me.
maggiemayday writes: “Do you like goat?”
Answer: Love it. Roasted!
Lloyd67 writes: “Where did you find your “Original animation cell” of the simpsons? I want one!”
Answer: It was a gift from actor Dan Castellaneta (the voice of Homer Simpson) after he guest-starred on Stargate: SG-1. He was well aware of the fact that all of the producers (including Richard Dean Anderson) were HUGE fans of his show.
Ben writes: “Not to ruin your enjoyment of them, but I find the Kobe Beef to be a bit short on, well, meat. The muscle to fat ratio is way too low for my liking.”
Answer: It was perfect, nicely marbled and mouth-meltingly tender. Your remark reminds of my last trip to Tokyo with Stargate Special Features Producer Ivon Bartok. We went out for yakiniku and ordered the top of the line meat for grilling. Top of the line, it turns out, meant HEAVILY marbled. So marbled, in fact, that Ivon and I felt queasy for the rest of the day.
Debra writes: “How is the process going with Akemi?”
Answer: Well. We’ve forwarded our lawyer all the required paperwork. Now, she’s going over the documents to make sure everything is in order after which she’ll file our request. Fingers crossed.
jojo writes: “The first night the menu was displayed on the table. I made the mistake to read it. I was horrified at what I read and couldn’t touch anything.”
Answer: Now I’m intrigued. What the heck were they serving?
Paloosa writes: “Is the flavor in the meat or the fat?”
Answer: Both. The melted veins of fat yield a more fork-friendly texture.