Homicide: A Year on the Killing Streets chronicles the year David Simon spent shadowing a shift of the Baltimore Police Department’s homicide unit. Covering 1988, the book was written after Simon had spent four years as a journalist covering the local crime beat for The Baltimore Sun.
I’d set aside time and made plans to write this review on several occasions but could never quite get my thoughts and words together. To be honest, I had a feeling of ambivalence towards saying that Homicide is a good book. Homicide is pretty much about the investigation of deaths, murders, assaults, and other serious acts of violence over the course of a year. The factual accounting of crimes combined with dark humor and good storytelling made it very easy to lose myself in the story. And then I’d remember that these weren’t just creative stories that a gifted writer had simply made up. These stories that I found entertaining were actually real accounts of the violent end of a human being’s life.
Kingsman: The Secret Service is a send-up of classic spy and espionage movies complete with the suave agent, cool gadgets, and a super villain with a slightly ridiculous plan to take over the world. There’s action and comedy from start to finish and the special effects during fight scenes make them even more enjoyable.
Kingsman probably won’t be nominated for any Oscars but it’s a fun movie. I’d recommend this film for people who are into spy flicks or comedies. However, there’s quite a bit of violence and sexual content so it’s probably not acceptable for kids and young teens.
I am a passionate lover of ice cream. Unfortunately, I’ve developed a dairy allergy and have recently found that sugar causes me to breakout. My mom got me an ice cream maker for my birthday a few years ago so I could experiment with recipes to work around my allergies. This refreshing green tea mango sorbet was one of the first successful recipes that I developed.
One of my hands down favorite kinds of fish is escovitch fish. It’s a Jamaican dish featuring fried fish that is served with pickled vegetables. I’d eaten it millions of times but had never attempted to make it myself. I figured that if the fish was baked at a high temperature, I could achieve a result similar to frying. Rubbing fish with lemon juice prior to cooking eliminates the rank smell that cooked fish can have and the pickling liquid gives it a really nice flavor.
Around the holidays I decided to try making chocolate mousse. I went online, found a few recipes, and decided to give it a shot. I mixed everything together, put the “mousse” in the fridge, and waited for it to thicken.
It never did.
I’d planned on making challah French toast and figured that I might as well put the “mousse” (that never was) to good use as a custard. Thus chocolate challah French toast was born.