After catching up with Em, Reese, Gustavo, Tilda and Miloš for this year’s Oscar Gold celebration Call Me By Your Gold, I knew there was only one person I could invite over to finish things off – my dear friend Christoph Waltz.
You see with two people – Rachel Weisz and my love Mahershala – going for two for two like him, I knew there was no one better to have over.
While I’ve only know Chris for a decade, our bond is probably one of the relationships I’m most proud of. I was on the set of Inglourious Basterds visiting Brad and was immediately blown away by his talent, so forced him to hire me as his Oscar strategist.
Which may or may not be why he is two from two nominations.
Speaking of which, it is time to finally explore the last four categories. We feel Film Editing will go to Bohemian Rhapsody for the Live Aid sequence alone, though wouldn’t be shocked if BlackkKlansman surprises on its way to a string of wins. Poor Rach will be defeated in Best Supporting Actress by Regina King, though TBH I wouldn’t be shocked if she, Em and Ames are beaten by Marina De Tavira. Best Supporting Actor will see Mahershala follow in Chris’ shoes, as much as I desperately want to see Richard E. Grant take it out. We were both torn when it came to Best Picture, assuming it is a foregone conclusion that Roma will take this one however my gut says we’ll be witnessing some upsets, and I wouldn’t be shocked to see Black Panther win.
Full disclosure, I’ve desperately tried to have Chris over for the last two Oscar Gold celebrations however I’ve never been able to master the Christoffee Waltz and have kicked him out. Not this year, however!
Finally, FINALLY, I’ve managed to master the art of toffee making and TBH, I am feeling super smug. Super sweet and so hard it could chip a mouth full of teeth, this is the perfect toffee for snackin’, garnishin’ or simply eatin’. I guess.
1 cup caster sugar
¼ cup water
Combine the sugar and water in a large saucepan and cook over low heat until the sugar dissolves.
Up the heat to medium and cook without stirring until a candy thermometer reaches 145C.
Immediately pour the piping hot syrup on a lined baking sheet and leave to set for ten minutes. Before cracking and devouring.