I kind of love Al Gore now:





Where was this guy in 2000?  I realize he didn't write the dialogue, but the delivery is really pretty great.

Elliebellie to my mom today:

Hold on, Halmoni (grandma - and complete with a hold it right there hand motion).  I have to talk to James Samchon.

Oprah is going off the air (LAT).  It won't be for another year or so, but still.  You might want to check out Ellen or...Actually, I have no idea who else has a talk show in the afternoon.  Is Ellen in the afternoon?  Tyra!  She's in the afternoon!  I think.  I really have no idea.  I have never actually been an Oprah fan, but I really appreciate her for getting people to read. 

Have you seen the ads for The Blind Side?  You know the one that seems to be all lovely, white lady saves big (possibly slow), black boy and her patronage gets him into the NFL or whatever it is?  It's all very discomfitting.  Lucky for the film, it's apparently better than the advertising campaign (WaPo).  I doubt I'll be going to the theater to see it anyway, but I imagine I'll watch it once it's on dvd.  I'm a sucker for a feel good sports movie.  Yes, I do love Rudy, Remember The Titans and, yes, even We Are Marshall.  What makes it all doubly funny is that I'm not actually a huge football fan.  Oh!  And I love Goal!, even though I'm not a huge soccer fan either.

Okay onto a recipe that I think I want to try even though I think my family might have a heart attack (for family read mom who makes an awesome cranberry sauce).  They talked about it on Morning Edition today with Ruth Reichl (the whole public radio world is mourning the loss of Gourmet, I think.  I am, too).  Reichl says its delish.

Cranberry Relish

2 Cups raw cranberries - You might need two bags with the downsizing of packages.

1/2 Cup sugar - so far seems normal right?
3/4 Cup sour cream - okay a little weird. 
1 small onion - what now?  But okay, so it's a savory relish.
2 Tbsp. horseradish - ?!

Pulse cranberries and onion in a blender or whatever.  Add remaining ingredients (yes, including the sour cream and onion and horseradish.  Yes, really),  and mix together.  Put it in a plastic container and freeze. An hour or so before serving, remove from freezer to thaw.  Reichl recommends doing this a day or so beforehand so that the relish can sit in the fridge for a day.  The relish doesn't sound much like a relish so much as a dip.  It's apparently thick and creamy and shockingly pink.  When I say shocking?  I mean like bubble gum and Pepto Bismol®.  This might be a hard sell to my family but it sounds so disgusting and cool that I really, really want to try it.