Sunday, September 21, 2008

Film Review: Kirikou and the Sorceress

Kirikou and the Sorceress



I saw two amazing animated films last summer. One was Pixar's Wall-E, and the other was Michael Ocelot's Kirikou and the Sorceress, "Kirikou et la Sorcière" in its original French. They could not have been more different from each other, but they could not have been more charming. But since you've likely already heard of Wall-E, I'm going to focus on Kirikou.

The basic story of Kirikou and the Sorceress focuses around a boy (the titular Kirikou) born into a village living in fear of the wicked sorceress Karaba, who has eaten nearly all the men, dried up the village spring, and is now targeting the children. Ultimately, Kirikou leaves on a quest to meet his grandfather (a wise old man who apparently knows everything) and discover what it is that makes Karaba wicked.

Kirikou, the main character, is definitely one of the most charming parts of this movie. Born unnaturally independent (he crawls out on his own, removes his own umbilical cord, and even names himself), Kirikou isn't five minutes old before he sets off to help the villagers. Unfortunately for him, he is still newborn-sized, and watching him interact with a much-larger environment brought a huge smile to my face. His personality is another thing to note: he is highly inquisitive, always asking questions before taking action (indeed, his quest isn't to destroy the sorceress, but to understand why she is wicked). This is a distinctive contrast to many of the villagers, who are brash and headstrong.

The animation style is also something to note. In an age so heavily-populated by three-dimensional animated movies that are all style and no substance, Kirikou's flat, two-dimensional style definitely sticks out. Let's not confuse two-dimensional with primitive, however--the vivid backgrounds of African flora and scenery are breathtaking, each flower based directly on a real-life counterpart.

The plants aren't the only part of African nature that get their say: Kirikou interacts with several different animal species on his journey, each accompanied by their own musical score (a dangerous-sounding flute for a vicious zorilla, a cheerful harp for playful ground squirrels, etc). Ocelot portrays the animals naturally, not falling into the Disney trap of turning animals into overly-cute talking sidekicks. That's not to say the film isn't without its cute moments. A scene where Kirikou is swarmed by grateful ground squirrels elicited some affected "aaaws" from the girlfriends I watched this with.

Unfortunately, the film was not without its share of controversy, mostly focused around Ocelot's authentic African portrayal of natural nudity. Some distributors demanded that bras be airbrushed onto the woman, and clothing onto the children, which Ocelot deftly refused. As a result of this, it is still a bit difficult to find outside of its native Africa.

The bottom line: Kirikou is a great animated family film, with an interesting storyline, an exotic flavour, and an adorable main character with a heart of gold. However, for conservative parents who would rather their children not know about breasts, I'll recommend something by Disney instead.

Monday, September 15, 2008

Miso Chicken With Stir-Fried Nappa Cabbage and Toasted Cashews



There are so many flavours and textures that come together in this Asian-inspired dish: the tang of the miso marinade, the crunch of the nappa cabbage, the earthy taste of the toasted cashews... Mmm mmm mmm!

This recipe serves four.

What You'll Need
-Two boneless, skinless chicken breasts
-One medium head of nappa cabbage
-A handful of cashews
-Miso paste (dark or light)
-Rice Vinegar
-Fresh Ginger

What To Do With Them

To make the marinade, mix a few tablespoons of rice vinegar with a spoonful of miso. You can adjust this to how strong you want the taste of the miso to be. Lay out the chicken breasts in a dish and pour the marinade over them. Allow them to sit for at least a few hours, or even overnight.

When the chicken is ready to cook, spray some nonstick cooking spray on a cooking tray and lay out the chicken on it. Pour the excess marinade over them, and rub a little extra miso onto the top of each breast. Allow them to cook at 350 degrees for about 45 minutes, or until each breast is cooked through.

While the chicken is cooking, wash the nappa cabbage and slice it into thick strips. Chop as much or little of the ginger as you like, and toss it in with the cabbage. If you want to make another batch of miso marinade, you can pour it over the cabbage while it cooks. Next, heat up some oil or cooking spray in a frying pan on the stove, and toss in the cabbage. If you want a miso flavour in the cabbage, pour the marinade and stir around until cooked. Set the cooked cabbage aside for the time being.

For the toasted cashews, grab a liberal handful of them and chop them to bits. I used salted, but unsalted would likely work just as well. Put them in a frying pan on the stove and let them roast, stirring occasionally. When they are lightly toasted (a medium brown), take them off.

Now's the time to put it all together! Place the cabbage into little beds on four plates. When your chicken is done, take it out of the oven and slice it up. Then top the cabbage with equal amounts of sliced chicken. Sprinkle the toasted cashews over it, and there you have it: A tasty AND visually-appealing dinner!

Sunday, September 14, 2008

Prequel

What does one say at the very beginning of a blog?

A table of contents would certainly be nice, but that would imply that I had a particular direction for this blog, which I assure you I most certainly do not. I suppose the best I can do is give a little summary of what you might find in here over time.

Recipes? Oh, there'll be loads of those. Reviews of books, movies, music? Why not, horizons exist to be broadened. How to DIY journals, clothes, and all sorts of things? I would hope so. Essays on life? I suppose a couple of those might pop up. Information about anything from amorous aardwolves to zoic zosterops? But of course.

I have no professional training. I am not a chef, or a critic, or a philosopher, or a scientist. But whatever amateur additions come to form this blog, I hope you will enjoy them.

After all, this is all Odds and Endbits.