The Film: Astérix & Obélix: Mission Cléopâtre [Asterix and Obelix Meet Cleopatra]
There have been films which attempted to replicate the style of their sources whether by dialog or visual interpretation — but few have ever come this close to being a comic-book on screen. As if the pages were turning, the characters race through at a comedic pace. The jokes go a mile a minute and hinge so tightly on the same name gags used in the original comics that it can often become confusing. But the real star is the visual comedy and it shines.
I’ve watched the 1968 animated version more times than I can count. I was afraid the live action wouldn’t stack up but it surpassed my expectations. I was in stitches. The physical comedy and special effects seamlessly play into the rhythm of the dialog. The large cast of big name French actors was incredibly satisfying and the absolute commitment to the original comic shines through. Aside from the prefect casting of Asterix and Obelix, my favorite by far is Alain Chabat as Cesare. Every scene is worthy of recommendation but the bit that really got be was scenes with the pirates. In any language, that is entertainment.
The Food: High Temperature Eye-of-Round Roast [from All Recipies]
This was by far the most delicious roast beef I’ve had in two years. The method may seem unusual but the results speak for themselves. There’s a lot of focus away from beef as a protein source but when it comes to this cut of meat done in this method, there’s nothing to worry about. It’s none of the fatty greasy grizzle and all of the taste.
Often, eating something that starts out as a better choice and is prepared in the best way possible helps you to be satisfied with less. The accompaniments were just as delicious and restrained. Mashed sweet potatoes, homemade creamed corn, and a small salad. A perfect holiday meal which will only please again as leftovers!
Preheat the oven to 500°. Season with salt and pepper, to taste
1 (3 pound) beef eye of round roast
Place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475°. Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove the roast from the oven, the internal temperature should have reached at least 145°. Carve into thin slices to serve.